Apple Oat Crumble (using the PHILIPS Air Fryer)

 (using the PHILIPS AIR FRYER)

 
I cannot explain this love I have for Crumbles..especially Apple Crumbles.  The many many times I have made crumbles, I always seem to enjoy the simple ones, with just flour butter,sugar and spices. Lately however, I love chunks, I love texture and I love the extra crisp and I love the natural sweetness of dates & cherries. So I tried out this recipe which I must admit is pretty good!

As always, the PHILIPS Air Fryer has made my life so easy. From initially using it for just frying, then reheating, adding crisp. Of late I have enjoyed baking using it.  I don't have to heat up a whole oven when I'm just baking for two! My daughter and me!

 

Ingredients:~

·      3 green apples, peeled, cored & sliced
·      1/3   cups flour
·      1/3  cup butter
·      ½ tsp salt
·      ¼  cup brown sugar
·      ¼ cup sugar
·      ¼  cup oats
·      ¼ cups muesli
·      ½ tsp nutmeg powder
·      ½ tsp cinnamon powder
·      3 dates, chopped
·      3 red cherries, chopped
·      3 green cherries, chopped
·      8 walnuts, chopped

Method:~

1.   Grease the baking dish.

2.   Arrange the apple slices in the baking dish. Sprinkle a little brown sugar & cinnamon powder lightly over the apples.

3.   Place the flour, oats, muesli, salt, both sugars, nutmeg & cinnamon powder in a large bowl. Mix well.

4.   Put in the butter and rub it into the dry ingredients till it resembles clumpy breadcrumbs.

5.   Sprinkle the crumble over the apple slices.

6.   Bake the Apple Crumble in a preheated PHILIPS Air Fryer for 30 minutes at 170ºC .

7.   Serve with warm custard or ice cream.

tea-time treats

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Family Chicken Pie

I absolutely loved baking this Chicken Pie which we served at Cafe Dania. This pastry is a new recipe which is easier to handle compared to the Rough Puff Pastry that we used at the Cafe. I love large family pies in comparison to individual small pies as it allows me to cook the filling with the chicken bone-in which gives the gravy an exceptionally lovely flavour. Also, what makes this pie rather unique is the use of asparagus.

Pastry:

• 2 cups flour,sift
• 2 pinch of salt
• 1 block/1 cup of butter
• 2 eggs, slightly beaten
• 2-3 tbsp cool water

Method:

1.Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
2.Make a well in the center & pour in the combined eggs & water.
3.Work the mixture together using a palette knife (any knife lah actually, as long as it is not sharp) until it forms a rough ball.
4.Put it in a clean, dry bowl & cover. Let it cool in the refrigerator for at lest 20 minutes before using.

Filling:

• 2 tbsp butter & 3 tbsp oil
• 2 large onions, cut into 8 cubes each
• 2 pieces chicken breast (but I use chicken pieces sometimes as I love the flavor of the filling gravy with the bones in),cubed
• 2 carrots, cubed largely
• 1/2 can button mushroom, halved
• 2 cups of water
• 10 stalks asparagus, cut into 1 inch lengths
• 2 tsp salt
• 2 tsp coarsely ground pepper
• 1 tsp Italian Seasoning
• 2 tbsp flour mixed with 1 cup milk

1. Sautee the onions with the heated butter & oil till it becomes transparent.
2.Add the cubed chicken pieces & cook till done.
3.Put in the mushroom & carrots.
4.Pour in the water. Cook till it boils.
5.Add in the seasonings & asparagus.
6.Pour the milk & flour mixture slowly as it will thicken quickly.
7.Let it simmer for 5 minutes. Let it cool before making the pie.

pies and tarts

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Chicken & Mushroom Quiche

Quiche is an opened-pie with a rich compact filling with basic ingredients of eggs, cream & cheese....You may replace the chicken with tuna,salmon or any ingredient that you desire. The flavours are concentrated in the filling but at the same time it gives a very delicate, refined texture. Easy to handle & perfect for picnics, packed lunches or afternoon tea........


Pastry Ingredients:

• 1 cup plain flour, sifted
• pinch of salt
• 90 g (3 oz) butter
• 1 egg yolk, lightly beaten
• 2 tsp cold water

Method for pastry:

1. Put flour and salt into a bowl.
2. Rub the butter into the flour until it resembles breadcrumbs.
3. Mix in egg yolk, lemon juice and 2 tsp of water to a firm dough.
4. Turn pastry onto a lightly floured surface and knead lightly.
5. Leave to rest for 20 minutes.
6. Roll pastry to a circle enough to fit a 9-inch flan tin.
7. Lift the pastry onto the greased tin and press the pastry into the grooves of the tin with your fingers.
8. Blind bake in 180º C oven for 15 minutes.

Filling:

• 1 chicken breast fillet, diced into tiny pieces
• 1/2 cup of chopped onions
• 1/2 can of button mushroom, drained & chopped
• 1 1/2 cups cream
• 3 eggs
• salt, pepper
• 1/2 tsp paprika
• 2 tbsp chopped parsley
• 1 tbsp grated cheddar cheese

Method for filling:

1. Sautee the onions & mushroom in a pan.
2. Add chicken breasts and cook till done.
3. In a bowl, beat together cream & eggs.
4. Add salt, paprika, pepper, parsley, cheese and sauteed chicken. Mix well.
5. Pour the egg mixture over the baked pastry.
6. Bake in a moderately hot preheated oven for 45 minutes.
7. Cut into wedges to serve. Fantastic eaten with salad!!!

pies and tarts

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