I don’t know how it happened exactly. I was looking up travel insurances all night last night and somehow went to bed having found my old Multiply account. At first I cringed with embarrassment at the things that I wrote and posted – I really don’t want to know how I was as a teenager… I have deleted my account but not before downloading the better pictures of my Food Technology projects! You have no idea how excited I was to be reunited with them once more 🙂 I might update the pictures I used in previous posts but, for now, I will leave them here for you to enjoy!
Decorations and picture taken by me during food photography class.
Chocolate meringue torte before decorations.
Chocolate meringue torte after decorations
Mini apple charlotte fresh from the oven.
Mini apple charlotte with caramel sauce
Baking Pear Puff Pastry
Pear Puffs with Custard Sauce.
Making chilled lemon souffle.
Chilled lemon souffle fresh from the fridge.
Experimenting with bases.
Experimenting with fillings.
My very own Blackforest Layers!
I’ve provided recipes for the above and more in my previous posts so do check out my Food entries if any of them interests you 🙂
This is one of those I like to call ‘I’m-bad-with-due-dates-and-have-tonnes-of-things-that-expires-soon-so-I’m going-to-mix-them-all-up-and-see-what-happens’ recipe. What? I love raisin bread but it feels like manufacturers want me to have it every single meal time because the bread just go off quite quickly. So if you’re anything like me, and would like to have a variety of food things at each meal, then why not just grab that leftover raisin bread, and those apples that expire today and the little bit of orange juice and butter that’s going bad (seriously, you need to start eating) and make this lovely little dessert?
I LOVE that I made this. I doubt that I can ever make this as perfect and cute, at least not without the little metal mould in my college’s Food Tech lab. The taste was amazing, if I say so myself. The bread layer became quite crispy after baking and the apples were perfect and soft. The texture difference works quite well and I would definitely recommend that you try this.
(Picture’s a bit crappy. Sorry about that. I lost the original file and these are the only ones I have of it).
- 2 large apples
- 25g brown sugar
- 70ml orange juice
- 1 loaf raisin bread
- 65g butter
- Grease four metal moulds.
- Peel and core apples; cut into thin wedges. Cook apple with sugar and juice in large frying pan, stirring until apple browns and mixture bubbles and thickens.
- Preheat oven to hot. Remove crusts from bread slices. Cut one 5.5cm round from each of the four bread slices; cut remaining bread slices into three strips each. Brush one side of each round and strip with melted butter. Place one round, buttered-side against side of mould, slightly overlapping edges. Firmly pack warm apple mixture into moulds. Fold the end of each bread strip down into centre of charlotte to enclose filling; press firmly to seal.
- Place moulds on oven tray; bake, in hot oven about 15 minutes or until charlottes are golden brown. Turn, top-side up, onto serving plates; drizzle with caramel sauce.
Caramel Sauce: Melt butter in small frying pan. Add sugar; stir until dissolved. Add juice; cook, stirring, until sauce thickens slightly.
A good way to prevent food wastage. Another good way would probably to get a friend you can share food with… But then you won’t get to try this amazing dessert! Let’s get your priorities right.