Mini apple pies

PREPARATION TIME: 10 MINS COOKING TIME: 30 MINS SERVES 4 (AS AN OCCASIONAL DESSERT)

2 large red apples (e.g. Royal Gala) 60ml (¼ cup) unsweetened

apple juice

60ml (¼ cup) water

3 tsp wholemeal plain flour

2 tsp caster sugar

Pinch mixed spice

½ sheet 25% reduced-fat

puff pastry, cut into strips

60g egg, lightly whisked

2 tsp demerara sugar

1 Tbsp caramel topping

1 Preheat oven to 200°C (fan-forced). Line a small baking dish with baking paper.

2 Cut apples in half crossways.

Use a small spoon to scoop out flesh (discarding core), leaving a 2mm shell of flesh and skin. Chop flesh and place in a small saucepan with juice, water, flour, sugar and mixed spice. Cover and bring to a simmer over medium heat. Cook for 5-6 minutes or until almost tender.

3 Spoon apple mixture evenly between apple shells. Place in the baking dish. Using pastry strips, form a lattice pattern over apple tops. Brush pastry with egg and sprinkle with sugar. Bake for

20-25 minutes or until apples are tender and pastry is golden.

4 Drizzle caramel topping over the apples and serve.

Chicken, apple and almond quinoa

PREPARATION TIME: 10 MINS COOKING TIME: 25 MINS

(+ 15 MINS STANDING) SERVES 2 (AS A MAIN MEAL)

25g (¼ cup) quinoa

125ml (½ cup) boiling water 250g (1 large) red apple (e.g. Royal Gala or Fuji), quartered, cored, thickly sliced

1 red capsicum, quartered,

seeded, flattened

250g skinless chicken breast

fillet, trimmed of fat

Olive oil cooking spray

1 Tbsp flaked almonds, toasted

(see Cook’s tips)

1 cup flat-leaf parsley leaves,

roughly chopped

2 Tbsp fresh lemon juice

3 tsp extra virgin olive oil Freshly ground black pepper Lemon wedges, to serve

1 Rinse the quinoa in a fine sieve, then add to a small saucepan with the water. Cover and bring to a simmer over medium heat. Reduce heat to medium-low and cook, covered, for 12-15 minutes or until the liquid is absorbed. Remove from heat and set aside, covered, for 5 minutes. Transfer to a bowl. Set aside for 10 minutes.

2 Meanwhile, preheat a large chargrill pan on medium-high. Spray the apple, capsicum and chicken with olive oil. Add to the chargrill pan and cook for 2-3 minutes each side for the apples and capsicum and 4 minutes each side for the chicken. Transfer to a plate.

3 Cut the chicken and capsicum into thick strips. Place them in a medium bowl with the apple slices, almonds, parsley, lemon juice and oil. Season with pepper. Toss to combine. Toss in quinoa. Serve with lemon wedges on the side.

COOK’S TIPS

To toast almonds, spread on a baking tray and cook in an oven preheated to 170°C (fan-forced) for 7-8 minutes or until light golden brown.

To serve as a light meal, simply omit the quinoa and boiling water.

Apple and blackberry crunch muffins

PREPARATION TIME: 10 MINS COOKING TIME: 25 MINS

MAKES 12 (1 PER SERVE AS A SNACK)

Cooking spray

160g (1 cup) wholemeal

self-raising flour

75g (½ cup) self-raising flour 30g (1 cup) Special K,

roughly crushed

1 Royal Gala apple, quartered,

cored, finely chopped

120g (1 cup) frozen blackberries 2 Tbsp rolled oats

80g (½ cup) brown sugar

310ml (11⁄3 cups) buttermilk 40g light margarine,

melted and cooled

60g egg

1 tsp vanilla extract 1 Granny Smith apple,

coarsely grated

1 Preheat oven to 170°C (fanforced). Line 12 x 80ml (1⁄3 cup) muffin pan holes with paper cases and spray with the cooking spray. 2 Combine the flours and

Special K in a large bowl. Stir in the chopped apple and blackberries until well coated in the flour. Combine the rolled oats and 2 tablespoons of the brown sugar in a small bowl. Set aside. Add the remaining brown sugar to the fruit mixture and stir well.

3 Whisk the buttermilk, margarine, egg and vanilla extract in a small bowl. Add to the fruit mixture with the grated apple and stir until combined. Spoon the mixture evenly between the paper cases. Sprinkle the oat mixture over the top. Bake for 25-28 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pan for 5 minutes before transferring to a wire rack to cool. Serve.

COOK’S TIP

Keep the muffins in an airtight container for up to 2 days. Alternatively, wrap muffins individually in plastic wrap and place in a resealable bag. Expel any air. Label, date and freeze for up to 3 months.

Sausage and apple tray bake

PREPARATION TIME: 10 MINS COOKING TIME: 25 MINS SERVES 2 (AS A MAIN)

1 red apple (e.g. Royal Gala or Pink Lady), unpeeled, quartered, core removed, cut into chunks

1 Granny Smith apple, unpeeled, quartered, core removed, cut into chunks

300g orange sweet potato,

peeled, chopped

300g brussels sprouts,

trimmed, halved

1 red or green capsicum,

seeded, cut into chunks

Handful sage leaves

2 rosemary sprigs

Extra virgin olive oil cooking spray 3 Peppercorn Extra Lean

Beef Sausages

1 Tbsp Gravox Reduced Salt

Traditional Gravy powder

80ml (1⁄3 cup) boiling water

1 Preheat oven to 200°C (fanforced). Line a medium roasting pan with baking paper. Place the apples, sweet potato, brussels sprouts, capsicum, sage and rosemary in the pan. Spray with oil. Roast for 15 minutes.

2 Add the sausages to the pan and spray with oil. Roast for 10 minutes or until the sausages are cooked and the vegetables are tender.

3 Meanwhile, whisk the gravy powder and the boiling water in a small heatproof jug until well combined and thickened.

4 Serve the sausages, with the apple and vegetables drizzled with the gravy. (Allowing 1½ sausages per person).