Apple & Redcurrant Strudel
Peel,core and slice the cooking apples and put in a saucepan with the caster sugar and mixed spice and simmer over a low heat for 10 minutes, with the lid on. Then add the redcurrants, blend gently with the apple and allow to simmer for a further 2 minutes. Place on one side to cool.
Melt your butter in a bowl.
Pre-heat your oven to 180 degrees.
Carefully lay your sheets of filo individually on a work surface with the shorter side facing you and paint each sheet with the melted butter.
Take you filling and proportionately add to each sheet of the filo sheets in a sausage shape at the end nearest to you, leaving a 2cm width each side uncovered with filling. Now fold the sides in and make parallel as far as the filling will allow. Now roll the pastry away from you until fully enveloped.
Place each strudel on a non-stick baking tray and paint with butter again. Place on the middle shelf of the oven and bake for 15 minutes or until golden brown. Remove from the oven, dust with icing sugar and allow to cool on a wired tray.
250g Filo Pastry
500g Cooking Apples
50g Caster Sugar
1 tsp Mixed Spice
2 tbsp Icing Sugar
Total Cost £ 4.30
Recipe makes 12
35p per strudel
(You will require 2 x 20cm round flan tins for this recipe)
Line the two tins with greaseproof paper.
Separate the eggs and put the whites of the egg into a mixing machine bowl and whisk at high speed.
(Please note that it is imperative that the machine bowl is extremely clean and free from any grease)
4 Egg Whites
200g Casster Sugar
600ml Double Cream
1 tsp Vanilla Essence
350g Frozen Raspberries
Icing Sugar for Dusting
Cuts into 12 Portions
Recipe Cost: £4.97
41p per Portion
Pre-heat your oven to 100 degrees.
When the whites are firm and fluffy, gradually add the sugar, a little at a time. Whip for at least 3 minutes. If the mixture is ready, when you remove the whisk the meringue should peak.
Place half of the meringue into each prepared flan tin. Do not press it down to level it, the rougher the finish the better.
Bake on the middle shelf of the oven for an hour. Remove from the oven and allow to cool.
Now in a clean mixing bowl, whip the cream and the vanilla essence until it peaks when you remove the whisk. Do not over whip or the cream will separate. Keep back 1 cup of the cream for presentation.
When the meringue has cooled, carefully peel off the lining paper. Place the first meringue on a presentation dish and load on half the whipped cream making the surface as flat as possible. Then load on the frozen raspberries, keeping back a cupful for presentation.
Now spread on the second half of the cream and place the second meringue on top. Don't worry if it cracks, its all part of the final effect. Dust the top with your icing sugar.
Now take your cupful of cream and pipe it in the centre of the top. Now arrange your cupful of raspberries on top of the cream interlacing them with your mint leaves.
Tropical Fruit Salad
(This recipe is a little time consuming but well worth it)
In a bowl, big enough to take the entire fruit salad, mix together the Orange Juice, Amaretto and Cherries, including their juice.
(As you add the fruit to the bowl make sure it is covered by the juice)
Peel the banana, remove the ends and cut the remainder into 1cm slices - add to bowl.
Leaving the skin on, core the apples, cut in half, top to bottom, turn on the flat surface and slice into 0.5cm slices - add to bowl.
carefully skin the oranges with a knife bearing the flesh. Then cut between the sinewed sections to release the flesh - add to bowl.
2 Medium size red skinned Apples
1 Small Fresh Pineapple
1 Cantaloupe Melon
2 Kiwi Fruit
2 Passion Fruit
250g Green Grapes
225g Maraschino Cherries
0.5 ltr Fresh pure Orange Juice
2 tbsp Amaretto
Makes 15 Portions
Recipe Cost: £9.70
64p per Portion
Remove the top and bottom of the pineapple with a knife. Then standing it on one end, slice away the skin with a curved action to reveal the flesh. Cut the pineapple in half lengthways, lay each half down on the flat side and cut both ways to produce a 2cm dice - add to bowl.
Prepare the melon in the same way as the pineapple, remembering to remove the seeds - add to bowl.
Peel the kiwi and cut into half cm slices - add to bowl.
Cut the passion fruit in half and remove all the flesh with a spoon - add to bowl.
Peel the papaya and remove the flesh from around the stone with a knife, taking off small pieces at a time - add to bowl.
Take the grapes and slice each one in half with a knife - add to bowl.
Once all the fruit has been added to the bowl, make sure it is gently mixed together and coated with juice.
Cover with film and allow to refrigerate for 2 hours before serving.
Can be served on it's own or for a little bit of extra luxury, add fresh double cream. Delicious!!
Lime & Mascarpone Torte
Line a 20cm loose bottomed tin with Greaseproof paper.
In a mixing machine bowl add the ginger biscuits, melted butter and demerara sugar. Beat vigorously until the biscuits become a fine crumb.
Put the crumb into the prepared tin and press down firmly and evenly. Refrigerate.
In a clean mixing machine bowl, add your mascarpone. Take your limes and grate the outer zest and add to the mascarpone. Now cut and squeeze the limes and add the juice to the mixture. Finally add the icing sugar and blend at high speed.
300g Ginger Biscuits
50g Demerara Sugar
50g Icing Sugar
Grapes coated in Sugar
Cuts into 10 Portions
Recipe Cost: £4.87
48p per Portion
Place the mixture on top of your refrigerated crumb making the surface as level as possible.Refrigerate for 2 hours.
Remove from the refrigerator, ease the torte out of its tin and cut away any excess lining.
To finish the tort, dust the top with cocoa and form a ring of chocolate leaves and sugared grapes in the middle.