Apple Strudel

The kitchen undoubtably is my favourite place in the house. It is not only a sanctuary but a place of true comfort and satisfaction. Someone who will agree is my good friend Cara. She is a true wiz in the kitchen, very organised and a pleasure to cook with.

We have decided to make feta and eggplant meatballs followed by apple strudel. These are two very easy recipes which taste amazing without too much hard work.

The combination of apple, cinnamon and almond meal makes a lovely filling and fruity dessert....a wholesome treat. This must be served with lashings of cream.

Apple Strudel

6 large granny smith apples,peeled and sliced thinly

6 fresh dates, seeded and chopped

165g caster sugar

1 teaspoon of vanilla extract

1/2 teaspoon cinnamon

150g almond meal 

8 sheets of filo pastry

100g butter,melted

40g flaked almonds

Preheat oven to 180 degrees

Place apple,dates,sugar,vanilla,cinnamon and almond meal in a large bowl toss to combine and set aside

Layer the filo sheets, brushing between each layer with melted butter

Put the apple mixture along the pastry lengthways, fold each end and roll to inclose

Brush the pastry with remaining melted butter and sprinkle flaked almonds on top

Place on a lined baking tray and bake for 25-30 minutes or until golden.

Part 1- Ella & Cara's cooking day!

Blueberry and White Chocolate New York Cheesecakes

I love catching up with friends specially when good food is involved. A gorgeous couple Vanessa and Corey had invited us for dinner. I had offered to make a desert for the occasion, I scanned my cookbooks looking for some inspiration and found the recipe for these individual blueberry and white chocolate New York cheesecakes. 
Cheesecake originated from Eastern Europe and has been adapted by many countries one of those being USA- New York. I adore the denseness of New York cheesecake and with its contrast of the fruit with the creamy white chocolate. They make a fantastic end to a dinner party.

Blueberry and White Chocolate New York Cheesecakes

Makes 24 individual or 1 large cake

Crust

300g digestive biscuits

150g butter, melted

Filling

750g cream cheese

90g caster sugar

50g cornflour

2 teaspoons vanilla sugar

3 eggs

100ml whipping cream

200g white chocolate

80g fresh or frozen blueberries

Preheat oven to 180 degrees

Put biscuits and butter in food processor till combined

Place cup cake liners in cup cake tray

Press 1 tablespoon of mixture into each liner 

Bake in oven for 10 minutes

Beat together cream cheese,sugar, cornflour and vanilla sugar

Beat in eggs one at a time and fold in cream

Melt white chocolate then stir into cheesecake mixture

Pour filling over each crust and sprinkle blueberries on top

Bake for 40 minutes. To prevent cheesecake from browning, cover with foil when they become golden brown 

Turn the oven off and leave cheesecakes to continue cooking for 30 minutes

Perfect!