Toastie - Apple Pie

Apple pies are a wonderful winter food, as are toasties. Today we combine the two.
I must admit, I was surprised how good apple "pie" toasties taste, especially when served with ice cream.I would almost consider serving them to a friend who had just popped round for lunch.

I had forgotten just how good this iconic 1980s snack is to eat. I think it is time to re-live my childhood, one toastie at a time.


Makes: 2 toasties

Ingredients:

• 1 apple
• 1 tbsp. brown sugar (or to taste)
• ½ tsp. cinnamon (or to taste)
• 1 tbsp. water
• 4 slices of white bread
• butter

Method:

1 diced apple, 1 tbsp. brown sugar, ½ tsp. cinnamon

1. Butter each of the four slices of bread and remove the crusts.
2. Peal the apple using a vegetable peeler. Discard peel.
3. Dice the apple finely. The smaller the pieces, the quicker they will cook.
4. Add the apple, brown sugar, cinnamon and water to a microwave proof bowl. Cover and cook on high for 2 minutes.
5. Place one slice of bread, butter side down, onto the bottom grill plate of a pre-heated toasted sandwich maker.
6. Spoon half of the apple mixture onto the centre of the bread.
7. Place the top piece of bread onto the mixture, butter side up.
8. Repeat steps 5 to 7 for the other grill plate.
9. Gently close the lid and allow to toast for approximately 3 minutes, or until the bread has browned sufficiently.
10. Serve with ice cream

Variations:

• If you like the taste of McDonald's Apple Pie try sprinkling the buttered bread with additional sugar before placing it in the toastie maker. You will need to keep an close eye on things so that the sugar does not burn. Alternatively, you can sprinkle sugar or icing sugar over the finished product. 

French Onion Soup

On the weekend, the lovely ladies from the WA Women's State Inline Hockey team ran a BBQ at Bunnings to raise some money for their trip to Tasmania in September.

We finished the day with 1kg of chopped onions. What do you do with so many brown onions. French Onion soup sprang to mind - a perfect winter warmer.

Ingredients (Serves 4)

• 50g Butter
• 1 tsp olive oil
• 4 large onions (approx 1kg), sliced
• 1 tbs brown sugar
• 50 ml brandy
• 3 cups (750 ml) chicken stock
• 1 tbsp balsamic vinegar
• 4 dried bay leaves
• 4 sprigs thyme leaves

Method

1. Melt the butter with the oil in a heavy based saucepan over medium-low heat.
2. Add the chopped onions, sugar and cook and cook for 20 minutes
3. Add the brandy, increase the heat, and cook for 1-2 minutes, or until most of the liquid has evaporated.
4. Add the chicken stock, balsamic and herbs, bring to the simmer and reduce to low-medium heat and cook for 10-15 minutes.
5. Serve with garlic and cheese toast

Vindaloo

Overview

This Vindaloo, is what I would call a quick curry. Unlike my other "staple" curries this one does not require frying and grinding of whole spices.


Ingredients (Serves 4)

• 1 kg diced pork or beef
• 3 tbsp white vinegar
• 3 cm fresh ginger, finely grated
• 5 garlic cloves, crushed
• 1 tbsp ground fenugreek
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp chilli flakes
• 1/2 tsp ground cardamom
• 1/2 tsp ground black pepper
• 1 tsp salt
• 2 tbsp butter
• 1 onion, chopped
• 750 ml beef stock
• 1 tsp corn starch
• 20g brown sugar

Method

Combine the pork, vinegar, garlic, ginger, pepper, salt and spices in a plastic bag and mix well. Refrigerate overnight if possible, otherwise refrigerate for 2 hrs. Heat the butter in a large saucepan and cook the onions until soft Add the pork and cook until brown. Add the stock, reduce the heat to low and cook for 1.5 hrs, or until the pork is tender Combine the corn starch and 1 tsp of water in a small bowl and add to the pork mixture.  Bring the mixture to the boil over high heat, until the sauce starts to thicken. Stir in the brown sugar until it has disolved.  Serve with rice, naan bread, etc