RASPBERRY AND APPLE SLAB PIES

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"My husband loves this dessert soooooo much! He said this is the best dessert I've ever made!  Well, he's always saying that to all the desserts I made...hahahah! Everything is his favourite!  Why don't you try this one guys! You will never regret if you'll try to make this very delicious and oozing taste of slab pies!"

RASPBERRY AND APPLE SLAB PIES

SERVES: 6
PREPARATION: 30 MINUTES
COOKING TIME: 50 MINUTES

4 golden delicious apples, peeled, cored, thinly sliced
2 tsp lemon juice
75g (1/3 cup) caster sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
20g unsalted butter, plus 50g extra, melted
150g (1 cup) frozen raspberries
1 tsp plain flour
4 sheets frozen puff pastry, thawed
1 egg, lightly beaten, for egg wash
1 tbsp white sugar

1.  To make filling: place apples, lemon juice, caster sugar, vanilla and spices in a bowl and toss to combine.  Heat a non-stick frying pan, over high heat.  Add apple mixture and cook, tossing occasionally, for 5 minutes or until apples start to soften.  Add butter, then set aside to cool for 15 minutes.  Add raspberries, sprinkle over  flour, then toss to combine.

2.  Meanwhile, preheat oven to 200C.  Brush 2 pastry sheets generously with extra melted butter.  Top each with a second pastry sheet.  Cut each stack in half.   Place 2 rectangular stacks, 6cm apart, on an oven tray lined with baking paper. Divide apple mixture between rectangles, leaving a 2cm border. Lightly brush border with egg wash, then top with remaining rectangle stacks, stretching slightly so they fit over filling and meet the edges of the bottom layers.  Using the back of the fork, press edges together to seal and crimp.  Brush top with egg wash and sprinkle with sugar.

 *If you sprinkle with sugar on top the result will be a bit burnt because of the sugar, but if you just only brush with egg wash, the result will be golden like the one I made. I tried the one with sugar on it already but not looking good!*

3.  Freeze for 15 minutes or until pastry is firm.

4.  Cut 7x5 cm slits, at 3cm intervals, across tops of pies, cutting all the way through to filling.  Bake for 45 minutes OR until pastry is puff and golden.

5.  Cut pies into triangles to serve.

NOTE: Make sure you check you pies that it won't get burn because the temperature of the oven is too hot sometimes for the pies.

ENJOY!

STIR FRY

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INGREDIENTS:


300g Chicken/Beef (cut into small or desired size)
Oyster Sauce
Turmeric (optional)
ABC Sauce (Sweet Soy Sauce)
1 400g can of young corn
1 400g can of Champignon (buttons mushroom)
2 medium size carrots
1 medium size zucchini
1 medium size bell pepper
Snow peas (any amount you like)
1 onion, cut into squares


PROCEDURE:


1.  Marinate chicken/beef for at least 20 minutes with oyster sauce and ABC soy sauce (sweet soy sauce).  You can add a pinch of turmeric if you like.


2.  Take the chicken out from the marinade and fry it.  Then take it out from the pan and put it aside.  Keep the marinade and use it for later.


3.  Use the pan that you fry the chicken and put vegetables one at a time.  Put first button mushroom, then young corn, carrots, zucchini and other ingredients.  Put onion and snow peas before you turned off or a minute before you turned off the stove. Pour the marinade of the chicken over the vegetables and put back the chicken. Cook for another 1 minute.


4.  It's now ready to serve with plain rice.


NOTE:  Do not cover your pan in order to get a good and fresh look of your vegetables.  If you put a cover your vegetables will be overcook. 

PAVLOVA ROLL

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For me this is the best dessert I've ever made! I love this Pavlova Roll recipe because it's not too sweet and very soft.  It's really delicious especially when you put passion fruit pulp on top of it! Try this delicious Pavlova of mine! I'm pretty sure you will love it too just like my family and friends!

How To Make Pavlova Roll:

4 egg whites
1/2 cup (110g) caster sugar
2 tablespoons caster sugar, extra
2 cups (500ml) thickened cream, whipped
250g strawberries, halved
2 medium kiwi fruit, sliced
2 tablespoons passionfruit pulp

1.  Preheat oven to moderately hot. Grease 26cm x 32cm swiss roll pan, line base with baking paper,  extending paper 5cm over edges of long sides of pan.

2.  Beat egg whites in small bowl with electric mixer until soft peaks form; add sugar, in batches, beating until dissolved between additions. Spread the mixture into prepared pan.

3.  Bake in moderately hot oven about 10 minutes or until lightly browned. Turn meringue onto sheet of baking paper sprinkled  with extra sugar. Gently peel away and discard lining paper; stand meringue 2 minutes.

4.  Spread a third of the whipped cream over slightly warm meringue. Place strawberries and kiwi fruit lengthways along centre of meringue; roll meringue firmly from long side, using paper as a guide. Cover; refrigerate 30 minutes. Trim ends, cover top of meringue roll with remaining cream; decorate with passionfruit pulp. Cover; refrigerate until ready to serve.

TIP: This recipe can be made 3 hours ahead; store, covered, in refrigerator.

SPICED ROASTED CHICKEN

We always love to roast a whole chicken! It's the family's favourite!

OX TAIL SOUP

My ox tail soup! Very delicious... good for winter! My family loves it sooo much!  Cooked in a slow cooker for 10 hours!!! The result? So tender and the soup is so yummy!

SPICED LAMB SHANKS

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"The best way to cook your lamb shanks is to use this kind of recipe!  My family and friends says that this is the best lamb shanks they've ever tasted!  I really love this guys! I hope you can try this one...one day! I love to make this one all the time!"

HERE'S HOW TO MAKE IT:

Preparation: 10 minutes

Cooking: 1 hour 55 minutes (made mine into 3 hours)

2 French-cut lamb shanks

Plain flour, to dust

1 tablespoon vegetable or rice bran oil

1 medium brown onion, halved, thinly sliced

1 medium carrot, coarsely chopped

1 fresh long green chilli, finely chopped 

2 teaspoons ground cumin

1/2 teaspoon ground cinnamon

1 1/2 cups chicken stock

1/4 cup chopped, dried pitted dates (optional)

Preferred vegetables, couscous and lemon wedges, to serve 

or mashed potatoes and greens (optional)

1. Preheat oven to 160 degrees/ 140 degrees fan forced. Coat lamb in flour; dust off excess. Heat oil in a 2- litre (8 cup) flameproof and oven-proof dish over moderately high heat.  Add lamb; cook for 2-3 minutes or until seared. Transfer to a heatproof plate. Add onion and carrot to dish; cook and stir for 3 minutes. Add chilli, cumin and cinnamon; cook and stir for 30 seconds or until fragrant.

2. Return lamb to dish. Add stock and dates. Bring to the boil. Remove from heat. cover with a tight-fitting lid. Bake for 1 hour 30 minutes or until lamb is tender. Remove from oven. Stand for 5 minutes. season with salt and pepper.

3. Serve with mixed vegetable couscous and lemon wedges or mashed potatoes.