Peel and slice the apples (or pears) into small chunks.
Place apples, lemon juice, sugars, cinnamon, salt and flour in a bowl and toss with your hands until all the fruit is covered.
Cover bowl of fruit with plastic wrap and set aside for an hour or more.
Take your frozen pastry dough out and let it defrost until it is manageable but still cool, I left mine in the fridge for 1 hour and it was ready when the fruit was ready.
When you are ready to assemble the pie, turn your oven on to 180C.
Once fruit is ready, take your dough and roll out a piece big enough to cover the bottom and sides of your pie dish.
Place the pastry inside the dish and push the sides up a bit so they stick to the dish.
Take your fruit and layer it into the pie dish, making sure the entire bottom is covered. Keep layering the fruit until in reaches the top of the dough up the sides of the dish.
There will be some liquid left in the bowl, pour no more than 3/4 of a cup of this liquid over the top of the fruit before covering the pie with more dough.
Roll out more dough and either place a full round piece on top of the pie or cut into strips and create a lattice top. You can also roll out the dough and cut shapes with cookie cutters, then create a patter with the shapes.
If you place a full piece on top, cut a few slits into the dough to allow steam to escape.
Brush the pastry dough with a bit of beaten egg.
Once the pie is ready, place in the oven at 180C for about 30 minutes.
Keep an eye on the pie and if you see the edges starting to burn you can cover them with a bit of foil molded to fit the pie dish.
The pie is ready when the pastry is brown and the fruit is bubbling around the edges of the pastry.
Allow to cool down before slicing. Serve with whipped cream or ice cream.
The other day, while hunting for a tin of coconut milk, I came across condensed milk. It can be tricky to find here so I grabbed one and then stuck it in the grocery cupboard and promptly forgot all about it.
Then last weekend while looking for something yummy to snack on, I pulled out the tin. I also spied a bag of desiccated coconut and an idea struck.
I remember the white and pink sugar overload from my childhood quite fondly and decided to whip up a batch and introduce it to my children. Faith was dutifully impressed, Aaron took one sniff and said no way!
Its really, really easy to make and took no time at all. The hardest part was the mixing, its really good for toning your arms!
3dropsred food colouringyou can use any colour you like and even add flavouring if you want
Pour the condensed milk into a large bowl.
Add the icing sugar and the coconut and mix together. Make sure you scrape the bottom of the bowl to get all the condensed milk.
Keep mixing. The mixture will be very stiff. Keep going.
Line a square or rectangular, deep sided dish with baking paper.
Scoop out half the mixture and using your hands or the back of a spoon, press the mixture into the dish. It doesnt have to be perfect but the more uniform the thickness is, the better it will look when you cut it into squares.
Add your colouring (and/or flavouring) to the remaining mixture and mix well until the entire mixture is coloured to your liking.
Scoop out the coloured mixture and using your hands or the back of a spoon, spread it over the first layer in the dish and press it down.
Once everything is smoothed out to your satisfaction, place the dish, covered, in the fridge for a few hours.
Once cold and set, remove the coconut ice from the dish, peel off the baking paper and slice into small squares with a sharp knife.
Store in an airtight container or ziplock bag for up to 3 weeks in the fridge.
You can add a bit of cocoa powder to the 2nd half of the mixture instead of food colouring to make a vanilla chocolate ice.
I found what I thought was a tin of diabetic apple slices in the store and bought it only to discover it was a tin of diabetic friendly apple puree. Oh well, we made a plan and modified Laura-Kim’s recipe.
Diabetic Friendly Apple Crumble
We adapted this recipe from Harassed Mom to be diabetic friendly. For the original recipe click through to Laura-Kim's site above.
If you follow me on Facebook you would have seen that for Shavuot I was going to make a melktert (this one from FB). Well I did, except it did not set. The custard part is supposed to set enough that you can cut the tart into slices. Mine was still liquid enough that you had to eat it with a spoon in a bowl.
So I was chatting to some friends about it and they suggested that I freeze it and make ice cream, so I popped it into the churner and a yummy melktert ice cream was born.
Below is the recipe I used, I’m not sure if it was the recipe itself, the fact that I did it on the stove top and not the microwave or if it was the ingredients (Israeli not South African) I used that caused it not to set, so if you want to try it out as a traditional melktert give it a go, if it does not set then carry on with the freezing/churning part and make it into an ice cream like I did.
Crush the biscuits either by placing in a zip lock bag and smashing with a rolling pin or by pulsing in a blender until the biscuits are crumbs.
Mix the melted butter into the biscuits.
Press the mixture into a greased dish and either bake for 8 min on 180°C or chill in the fridge for an hour.
Combine all the ingredients in a microwave proof bowl.
Place in microwave on high for 7 minutes, remove and beat.
Microwave for 5 minutes, remove and beat.
Microwave for 3 minutes, remove and beat.
This could be where I went wrong, I didn’t have a microwaveable bowl so I heated the custard on the stove, stirring continuously for about 25 minutes. It did thicken quite a bit.
Let the custard cool down, stirring occasionally so it doesn’t form a skin, alternatively cover the custard with cling wrap on the surface so the skin cant form.
Once cool, pour into the dish over the back of a spoon so you don’t break the biscuit base.
Sprinkle cinnamon over the top.
Refrigerate for at least 3 hours so the custard sets.
Ice Cream (If your custard didn’t set this is the point where you turn it into ice cream)
Pour the unset custard into your churner and churn as per instructions.
Transfer the ice cream to a freezer proof bowl,cover and freeze until hard.
If you don’t have a churner you can place the custard into a freezer proof bowl, cover and freeze for at least three hours, remove every hour or so and mix well so ice crystals don’t form.
I scraped the biscuit base into the churner at the very beginning, you can leave out the base and crumble it on top after the ice cream is made or you can add half to the churner and half over the top later, totally up to you.
I am going to attempt a new recipe for the melktert so watch this space!