Just something to cook.
1 cup plain flour
1/2 cup self-raising flour
1/2 cup cornflour
125g butter, chilled, chopped
1/3 cup caster sugar
1 egg, separated
Whipped cream, to serve
10 medium (1.25kg) granny smith apples, peeled, cored, cut into thin wedges
1/4 cup caster sugar
1/4 teaspoon ground cinnamon
2 teaspoons lemon juice
Place flours, butter and 1/4 cup sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and 1/4 cup cold water. Process until pastry just comes together. Turn pastry onto a lightly floured surface. Knead gently until smooth. Wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
Meanwhile, make apple filling: Place apples and 1/3 cup cold water in a baking classics saucepan. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 5 to 7 minutes or until apples are tender. Drain. Return apples to pan. Stir in sugar, cinnamon and lemon juice. Set aside.
Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm (base) round glass or ceramic pie dish.
Place two-thirds of the pastry between 2 sheets of baking paper. Roll out into a 30cm round. Line base and sides of prepared dish with pastry. Trim edges. Spoon in filling. Brush edge with a little eggwhite. Place remaining pastry between 2 sheets of baking paper. Roll out until large enough to cover dish. Cover filling with pastry. Press edges together. Trim excess.
Make 2 cuts in top for steam to escape. Brush with remaining eggwhite. Sprinkle with remaining sugar. Bake for 40 to 45 minutes or until golden. Serve with cream.
All credits of this go to http://www.taste.com.au
Same as this, but use blueberries. Make sure that you have enough so they can fill a pie case.
Coconut Cake (why not)
WARNING: COCONUTS ARE VERY HIGH IN SATURATED FAT, EAT IT VERY RARELY.
125g unsalted softened butter
1 cup caster sugar
1 tablespoon finely grated lemon rind
1 tablespoon finely grated lime rind
2 lightly beaten eggs,
1 cup sifted self-raising flour
3/4 cup desiccated coconut
1 cup milk
icing sugar, for dusting
Greek-style yoghurt, to serve
Preheat oven to 180°C. Lightly grease and line a 10x20cm loaf pan. Place butter and caster sugar in a large bowl and beat with electric beater until light and creamy. Add lemon rind and lime rind. Add eggs, one at a time, beating between each addition until the mixture is well combined. Fold flour and desiccated coconut into the mixture, alternating with milk, until just combined. Spoon the mixture into the lined pan and smooth the surface. Bake for 45-50 minutes or until golden and a skewer inserted into the centre comes out clean. Dust with icing sugar. Serve cake warm or at room temperature, with a spoonful of Greek-style yoghurt.
How to reduce sugar in the pie?
You can use Artificial Sweeteners instead of sugar.
You will need a 20cm (base measurement) square cake pan for this recipe.
440g pkt Green's Golden Butter Cake with Icing
Yellow food colouring
Pink food colouring
115g (1/3 cup) strawberry jam, sieved
Icing sugar, to dust
Preheat oven to 180C/160C fan forced. Grease a 20cm (base measurement) square cake pan. To line pan, place a 20cm-wide, 60cm-long piece of foil on a work surface. Top with a sheet of baking paper of the same size. Fold a large pleat in the centre, about 3 ∕4 of the height of the cake pan. Place in prepared pan with pleat in the centre, allowing ends to overhang. This creates the divide for the cake.
Prepare cake following packet directions. Divide mixture between 2 bowls. Tint 1 bowl yellow. Tint second bowl pink. Spread half the mixture into 1 side of prepared pan. Spread remaining mixture into other side of pan.
Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn cakes onto a wire cake rack to cool completely.
Trim top and sides of cakes (see Notes). Cut each cake in half lengthways to create 2 long cube shapes. Prepare icing following packet directions. Spread sides of cakes with a thin layer of jam and a little icing. Join cakes, pressing firmly and alternating colours. Spread remaining icing over cake surface.
Knead marzipan on a surface dusted with icing sugar until soft. Roll out to a 3mm-thick rectangle. Carefully roll marzipan around a rolling pin, and unroll over cake to cover. Tuck underneath to seal. Stand for 1 hour to firm.
EDIT: This post is now open to people who want to request recipes!