Courtesy of the way back machine this is from Marge Land 2007
(Sent in by Brother of Marge) This is a gorgeous dessert, well worth the effort especially on cold winter nights – and days!
Ingredients for Apple Custard:
- sugar (about 1/5th sugar to apple)
- pureed apples (3-4 medium sized)
- egg yolks (min 2, add more to make custard more ‘puddingy’)
Ingredients for Apple Mousse:
- apple custard
- 2-4 egg whites beaten to the soft peak stage (amount depends upon how much apple custard you have)
- To make the apple purée just peel and chop the apples. Place in a microwave bowl and cook on high for about 3-4 minutes.
- Heat the apple purée and sugar until smooth (use a wooden spoon to mix).
Take the pan off the light and add the egg yolks.
- Mix well to uniformity. (You can serve the custard now on its own, or with apple mousse. If you are making the mousse you will need to pre-heat the oven to a medium heat for 20 minutes).
- To make apple mousse, spoon the beaten egg whites into the apple custard.
- Fold the egg whites and apple custard together until thoroughly combined – but done gently.
- Place the mixture into a shallow oven proof dish and ‘toast’ the mixture until a golden brown top forms (similar to a meringue topping on baked alaska).
I realise I have not been updating this blog that often *ahem* … this is due to the fact I started a new job and it has taken up much of my time. However, in the meantime here is a fun pic:
Turkey schnitzel (or if you are being French about it … escalope de dinde), are delicious and quite easy to make. I suggest you go to your local butcher (if you still have one!) or supermarket and ask the butcher to prepare the schnitzel cuts for you. This is so much easier than trying to cut pieces from a large bit of turkey and making a right mess of it. I was inspired by watching one of those American food shows that feature various blokes stuffing their faces with ‘awesome, real deal,’ comfort food that is often deep fried and comes with a free heart bypass I thought it must be possible to make comfort food that has a crunchy coating without deep frying it to oblivion. So I give you my version of turkey schnitzel.
- 6 raw turkey schnitzel pieces
- 2 small eggs
- matzo meal or flour (for coating)
- Sweet Paprika
- Sunflower oil for light frying
- Chopped loveage leaves (optional)
- Prepare the matzo meal or flour dredge in a shallow dish. To do this add about 100g of matzo meal or flour in the dish, with seasoning to taste, and sweet paprika (or for a spicy hit a little chili powder). Mix it thoroughly with a spoon. (Bear in mind you may need to add more matzo meal or flour etc. if you find you use a lot of the dredge).
- In another shallow dish beat the two eggs and add the chopped loveage if using.
- Prepare a large plate and layer on some kitchen roll. This is for sitting the schnitzel on once cooked to soak up the excess oil.
- Now heat a large shallow frying pan on medium heat. (I use non stick so I don’t need masses of oil) and add 2 tbsps of oil. Remember as the frying goes on you might need to add a little more oil, use your judgement.
- Quickly dip a schnitzel piece into the egg and then into the dredge. If you like you can double dip!
- Carefully place in the hot frying pan; you should hear a nice sizzle. Now don’t be tempted to move the schnitzel about for a minute or two or the coating dredge might stick to the pan.
- Fry the schnitzel on each side for about 3-6 minutes depending on how thick they are. Add more coated schnitzels to the pan.
- You know the schnitzel is done when it gently ‘bounces’ back once lightly pressed with a spoon or spatula.
- Sit the cooked schnitzel on the plate with kitchen roll for a minute or two and serve, or save in fridge for later … if you can wait!