8 apples / 150g sultanas / 3 tbsp honey / pinch of cinnamon/ 2 tbsp soft brown sugar / 50g unsalted butter
SAUCE 200g creme fraiche / 2 tbsp soft brown sugar / a pinch of allspice
Preheat the oven to 180oC. Peel the apples and remove the cores with an apple corer. Put the sultanas in a bowl and mix with the honey and cinnamon. Fill the cavity of the apples with the sultana mixture. Any extra can just go into the roasting dish with the apples. Wet the tops of the apples with water, then sprinkle with the sugar and dot with the butter. Place in a roasting dish. Bake for 40 minutes until the apples softem amd the tops are golden brown. To make the sauce, warm the creme fraiche with the sugar and spice in a small saucepan. Serve with the apples. Serves 4-6.
Pear Slaw Salad
1 bag of coleslaw mix / 3 ripe pears, peeled, cored and diced small / 1/2 cup of seedless grapes, cut in half / 4 x spring onions finely chopped / 3/4 cup Ginger Salad Dressing /
Combine coleslaw, pears and spring onions in medium bowl. Add dressing and toss well.
Super Simple Apple SaladIngredients
1 handful of mixed salad greens / 1 large apple / 1/2 cup hazelnuts, toasted and coarsely chopped (or add your favorite nut) / 1/4 cup blue cheese, crumbled / Balsamic Vinegar Dressing / 5 tbsp good quality olive oil / 1 tbsp aged balsamic vinegar
For dressing whisk oil and vinegar in small bowl and season. To toast hazelnuts preheat the over to 180°C. Put nuts in a single layer on a rimmed baking sheet and bake until lightly browned and fragrant. Set aside to cool and then chop coarsely. Combine the greens and crumbled blue cheese in a bowl. Toss with enough dressing to lightly coat the leaves. Cut the apple into thin slices and nestle them among the greens. Sprinkle the toasted hazelnuts on top.