Tag Archives: apples

Food Friday – Pier One

It’s been a while since I’ve done a Food Friday of our lunch dates. Then again, it’s been a while since we’ve done it. Today was a lovely treat. And definitely one I would like to repeat, with more time allowed.

We took the short drive to the Casino, Wrest Point in Sandy Bay, thinking we’d take on one of the many cafes they have. Pulling up at the sign that said ‘Parking for Pier One guests only’, we took the plunge and wandered around the front of the building to the doors.
Brilliant. Aside from the wind it was a beautiful day, and we sat in the windows with the sun coming in – by the time we finished we were suitably baked by the sun.
This was one of the nicer restaurants and well worth its reputation.
after being presented with the main menu and ordering drinks, we opted for the lunch specials. Set price bread and main, or main and dessert. We took one of each choice.
Our waiter was gregarious and the service was both attentive and private.
Hot rolls were brought out with oil and vinegar for dipping – oh my. They were so fresh, like they were baking as we walked in the door.
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Soft and warm, and perfect.
The flat bread chosen was the garlic and butter – it arrived like a pizza, dripping in butter. I could see the kilos piling on just looking at it. The flavour was just perfect. Subtle but tasty. So much for restricting my carbs.
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Our mains were Atlantic Salmon with potatoes and a citrus salad,
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and Porterhouse steak (med-rare of course) with potato gallette, cherry tomatoes and green beans with the most heavenly jus.  It looked heavy, but the flavour was light and almost sweet. The perfect accompianment.
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Dessert was the apple and cinnamon cheesecake with a caramel like sauce and either double or King Island cream.
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I am usually wary of cinnamon as it can be overpowering. This was sweet and delicate, with a crumble on the top.  Hubby even said it was the best one he’d tasted. Or something like that. It was light and fluffy, and just amazing.

We ran out of time so I could not try their coffee, but I wouldn’t hesitate to return simply for coffee and dessert.
Suffice to say I have had very little for dinner.
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Have a great weekend 🙂
Jen

Raspberry custard meringue tart

I had one of those crazy baking moods this evening. Which was to be expected really after spending the day steering wayward clothes, shoes and other paraphernalia in the right direction. I needed some creative outlet from that.
So while I’m roasting spuds, and attempting to make chicken burgers I also made an apple lattice pie, and cooked up some raspberries ready to make something out of.
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Apple pie
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    This was really nice, and the recipe is just a basic thing from my favourite website.

    The raspberries proved to be something else again, recipe wise. I looked for a basic pie or tart but all I found was custard or frozen ice cream desserts. It would have to be custard then.
    Not finding what I wanted I decided to do my own thing.
    So a raspberry custard meringue pie as compared to a lemon meringue pie….

    The pastry is neat this time round although it shrunk a bit too much on blind baking.
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    (Note: don't try and eat ceramic pastry weights like my sister did, they're not so good and you might break your teeth).
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    Does this look like I would keep food in here..?

    Pastry is done, and I filled it with thick home made custard and stuffed it in the fridge (for once there is no room to move in there) while I heated the raspberries that I had cooked, sweetened and thickened.

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    The raspberry gloop was poured carefully onto the custard and refrigerated once again while I made the marriage. Egg whites and sugar. Nasty stuff but oh so tasty.

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    Into the oven with its glossy meringue topping – not as stiff as it should be.

    And all cooked. The proof will be tomorrow when I cut it open.

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    Enjoy 🙂
    Jen

    *update*
    This morning I found a sticky mess on the bench which resulted from the raspberries maybe being a little runny, and the pastry was well soaked in the juice. While it tasted alright, aesthetically it ruined the look. Definitely something to either fix or eat as soon as it’s made.
    The verdict: 3 + me had a piece, and I was told I could cook more of those any time I wanted. I’ll go with a review like that any day. I liked the minor tartness the raspberries still had that went perfectly with the sweetness of the meringue and creamy custard base.

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Italian Ape Cake

I picked up this recipe while working in an Italian restaurant years ago and while I left on bad terms – that is a sorry saga all of its own – I did love this cake and have made it many times since over the last 17 years.
It is designed as an afternoon tea cake rather than a dessert cake, but with today’s alteration I think it will more suited for dessert.
The original was made in a donut tin and topped with icing sugar, served plain. It it is equally as good served with custard, cream or ice cream. I don’t have any donut tins, so mine is square, and I will dust with icing sugar before we leave this evening.

Tonight is the Christmas bbq at Westwinds and one ‘condition’ for coming is to bring either a salad or dessert. I picked this one to make as it is cheap, not too fancy, and will survive whatever the weather decides to throw at us. Stinking hot, or cold and windy, this will work.

After a slow start, no, make that a suddenly insanely busy start to the morning, I am glad that by the time I actually got home to start baking, that I had pre measured all the ingredients and left the butter out to soften.

My alteration to the recipe is the ape lol, apple content. You are supposed to slice apples and fold them in raw, I used instead stewed apples, which would make the finished product softer and moister than the original.

Recipe.
800gr apples, sliced thinly. I used approx 400gr stewed apple.
200gr sugar
200gr butter
300gr SR flour (self raising)
4 eggs
1lemon, grated rind (I only grated a quarter of the rind)
Vanilla
Pinch Salt – I don’t use salt.

Cream butter and sugar.
Add eggs, one at a time.

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Add flour, mix and fold in apples.

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Pour into greased tin, and bake in med-hot oven 40-60 mins, checking after 30 mins.
Mine took 45 mins.

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And baked, ready to eat. It smells really good.

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I shall edit and add a post script after I get home tonight.
Have a great day, and enjoy the weather – how ever Mother N has delivered it to you.
Jennifer 🙂

PS. Sitting amongst all the pavlovas, trifles, lemon and caramel tarts and plates of fruit sat my tin with its apple cake. I had to leave early to pick up mr 16 from work, and the message came through from my friend that she has my tin and the 3 pieces leftover. A success I would say.
My sister in law rang this afternoon to ask where her piece was and its name has mow been changed to Aunty Jen’s Ape Cake
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