Indulgence

Rapid Fire Apple Crumble...For One!

Super Fast Apple Crumble For One

A lot of recipes are made for more than one...which is fine, but there are times where a perfectly formed meal for one is just the ticket. This super fast dessert came about because solo movie nights sometimes need to be a little extra. This deliciously cute apple crumble is gluten free, refined sugar free and super fast and easy to make, so instead of popcorn, try this!

Ingredients

Filling 

1 apple (I used a pink lady)

1/2 tsp vanilla bean paste

1 tsp Australian honey

1 pinch sea salt

1 pinch cinnamon

Crumble

3 tbs almond meal

1 small knob cold butter

1 pinch sea salt

1 pinch cinnamon

Method

Preheat oven to 200c. Core and chop the apple into 1 inch cubes and transfer to a bowl. Add the remaining ingredients for the filling and toss to combine. Transfer to a small ramekin so that the ingredients fit snugly, adding 2 tablespoons of water. In a separate bowl, combine the almond meal and butter and using a rubbing technique, use your fingers to rub the butter into the almond meal to form a crumb. Add the salt and cinnamon and then top the apple mixture with the crumble. Reduce the oven to 180c and bake for 15-20 minutes or until the top is golden and the apple is tender. Serve with coconut yoghurt and a drizzle of maple syrup if desired. 

Warm Peach Pudding

Baked Peach Pudding Fooderati

Everybody needs a simple, please everybody pudding you can quickly throw together when entertaining, or just because. This baked pudding is part cake, part cobbler, with golden, almost crunchy bits on the outside and fabulously crumbly and cakey on the inside. And the best bit is you can use any fresh or tinned fruit you like. You could even swirl a few spoons of your favourite jam in, instead! 

Batter

125g butter, softened 

125g caster sugar

2 large free range eggs

125g self raising flour 

Pinch of salt 

Syrup

2 tablespoons brown sugar 

120ml water

1 vanilla pod

Fruit of choice, I used 3 large fresh peaches, but you could you can use almost any fruit you like. Stone fruit, citrus, pears or poached quinces work well. 

Method 

Preheat oven to 180c. Meanwhile, combine the butter, sugar and eggs in a stand mixer and whisk until thick and glossy. Sift in flour gradually and combine thoroughly. 

Thoroughly combine the syrup ingredients in a saucepan, add the fruit and poach over a medium heat for 5 minutes, tossing the fruit around so that it is evenly covered in the syrup. Transfer most of the poached fruit and a spoonful of the syrup to a lightly greased and floured baking dish. Spoon the batter over the top of the fruit and shake the pan a little bit so that everything settles evenly. Add the rest of the fruit on top, nestling it in a little. 

Bake for 30 minutes. Let rest for a few minutes before serving. Serve warm with whipped cream, custard or ice cream. 

4 Ingredient No Bake Coconut Crack Bars

Coconut Crack Bars.jpg

A new year rolls around, as does the guilt for potentially overdoing it between Christmas and New Years, even though it's probably worth the argument that it's really what you eat between New Years and Christmas that's more important. 

But anyway, I digress. Once the sugar high from all your favourite end of year desserts comes to an end (personally, I'm a pavlova and trifle girl), here's a slightly more virtuous afternoon tea accompaniment that's vegan as well as gluten, refined sugar and dairy free...but be warned, they are called Crack Bars for a reason. There is zero baking involved and the base recipe is just 4 ingredients (I don't count salt), which you can add your favourite toppings or ingredients like pepitas and raw chocolate (pictured), cacao nibs, dried fruit, etc. Enjoy! 

Ingredients

1 cup dessicated coconut

1/4 cup maple syrup (honey will work, but isn't vegan if that matters)

2 tbsp coconut oil, melted

1/2 tsp vanilla extract

1 pinch sea salt

Optional: a handful of pepitas, raw chocolate to drizzle. 

Method

Place the dessicated coconut into a mixing bowl. In a separate bowl, combine the melted coconut oil, maple syrup and vanilla extract. Add the wet ingredients to the dessicated coconut, along with a good pinch of sea salt and combine well. At this stage, you can add any additional  ingredients you like, for example, a handful of chopped nuts, cacao nibs, pepitas, or dried fruit.

Line a shallow baking tray with baking paper and press the mixture into a level rectangle shape, alternatively you can use silicon ice cube moulds. Freeze the pressed mixture for 10-20 minutes until set, then slice into portions, or pop out of the mould, if using. If you want to drizzle a little melted chocolate (raw or otherwise, I don't discriminate), this is when you'd do that (and let's be honest, when is a little extra chocolate a bad idea?).

Store refrigerated. 

 

 

Beef Rendang Meat Pies

Almost every culture in the world has a meat pie and this is another one to add to your delicious repertoire. #BringBackTheClassics

Makes: About 8 party pies

Preparation time: 40 minutes

Cooking time: 4 hours 20 minutes

Level of difficulty: medium

Ingredients

Rendang paste
1 tbs coriander seeds
2 thumb-sized pieces of fresh turmeric
1 generous knob of galangal, peeled and coarsely chopped
2 red eschallots, peeled and halved
3 bird's eye chillis (de-seeded if you prefer a milder heat)
1 thumb-sized piece of ginger, coarsely chopped
1/2 stalk of lemongrass, coarsely chopped
2 green shallots (scallions), topped and tailed
1 tsp white mustard seeds
½ cinnamon stick
1 candlenut

The rest
500 g beef oyster blade, chopped into bite sized chunks (beef chuck, lamb neck or shanks also work well)
270 ml tin coconut cream
1 tbs kecap manis

Salt

White pepper

4 sheets short crust pastry

¼ milk for glazing

Crispy chilli oil, or your favourite sauce, to serve

Method

Preheat an oven to 180˚C. Blitz the paste ingredients in the blender or food processor until you achieve a rough paste (add a small amount of water to the paste if it has issues combining). In a heavy based pot on a medium heat, add a slug of olive oil and stir fry the paste for 2-3 minutes, until aromatic. Stir the mixture continuously to prevent it catching on the bottom. Remove the paste from the pot and set aside while you brown the meat. 

Add a little more oil, then in batches, brown the meat on all sides. Once all the meat is browned, return all of the meat to the pot, along with the paste and stir to combine. Add in the coconut cream and ketchup manis and combine well. Bring the curry to a simmer, taste and season with salt and ground white pepper and place the lid on the pot. Place the pot in oven and reduce the temperature to 120˚C for 4 hours.

When the time is up, remove the pot from the oven and check the meat. The meat should be soft enough to break apart with a spoon. When the meat is done, place the pot on the stove on high heat with the lid on for 15-20 minutes to reduce the sauce and thicken the texture. Once thickened, taste and adjust seasoning if necessary, then set aside to cool. Refrigerate overnight if possible.

When you’re ready to make your pies, preheat the oven to 200˚C. Thaw the pastry and cut it to fit the base and sides of your pie moulds. For party pies, a deep muffin tray works well. Fill each pastry case with the rendang and top with a pastry lid. Use a fork to crimp the edges to seal, then glaze with milk. Cook for 20 minutes or until the tops are golden. Set aside to cool slightly, then serve.

Note

Make the rendang a day ahead and refrigerate it…it’ll be easier to work with while slightly cold, and next day stews always taste better!

SBS cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

 Photography, styling and food preparation by Melissa Leong

Feeling nostalgic? We want you! For the month of November, SBS Food is asking food lovers far and wide to get creative by putting a multicultural twist or your creative spin on an Australian classic... Welcome to #BringBackTheClassics - enter now!