Food and Drink
Cream cheese apple cake recipe. The smell of sweet apples and fragrant scents of cinnamon will waft throughout your house as this cream cheese apple cake bakes in the oven.
Everyone knows how brilliantly these flavours blend together to create the kitchen classic – apple pie. We want to bring a bit of a tasty twist, though. The addition of cream cheese adds a perfectly balanced tang to this dessert and gives it an extra bit of moisture for a soft, delectable mouthful every time.
Serve this cake while still warm and the cream cheese is soft and gooey, for a delicious dessert that will bring you a lot of toasty comforts. What’s more, it tastes just as good served cold with a nice cuppa!
15m prep
40m cook
8 servings
12 Ingredients
* 125g butter, at room temperature
* 100g (1/2 cup) caster sugar, plus extra 3 tsp for sprinkling
* 2 eggs
* 1 tsp vanilla extract
* 225g (1 1/2 cups) self-raising flour
* 75g (1/2 cup) plain flour
* 160ml (2/3 cup) milk
* 410g can Coles pink lady apples slices, drained, roughly chopped
* 410g can apples slices, drained, roughly chopped
Filling
* 250g cream cheese, chopped, at room temperature
* 70g (1/3 cup) caster sugar
* 1 tsp vanilla extract
5 Methods / Steps
Step 1
Preheat oven to 180C/160C fan forced. Grease a 22cm (base) springform pan and line the base with baking paper.
Step 2
To make the filling, use electric beaters to beat the cream cheese, sugar and vanilla until smooth. Set aside.
Step 3
Use clean beaters to beat the butter and sugar until pale and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Sift the flours together. Fold in half the flour mixture, then half the milk. Fold through remaining flour mixture and remaining milk. Spoon 2/3 of the batter into the pan and smooth the surface.
Step 4
Dollop the cream cheese mixture over the batter and use the back of a spoon to spread into an even layer. Top with the apple. Spoon the remaining batter on top and spread out evenly. Sprinkle with combined extra caster sugar and cinnamon.
Step 5
Bake cake for 40 minutes or until risen and golden brown. Set aside in pan for 15 minutes. Turn onto a wire rack to cool. Serve.
source – cooking365coza
Roast chicken noodle soup recipe. Have dinner on the table in a flash with this 5-ingredient chicken and noodle soup.
Ingredients (6)
– 1 tbsp olive oil
– 1kg Soup Starter Pack, cut into 2cm pieces
– 2 Massel 7’s Stock Cubes Chicken Style
– 250g Coles Australian Spaghetti No.1, broken into 5cm pieces
– 1/2 (about 500g) Hot Roast Chicken, skin and bones removed, meat shredded
– 6 cups (1.5L) water
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add vegetables and cook for 2-3 mins until lightly browned.
Step 2
Add stock cubes and 6 cups (1.5L) water. Stir in pasta. Bring to the boil.
Step 3
Simmer for 10 mins or until vegetables are tender and pasta is al dente. Add the chicken. Simmer until the chicken is heated through. Season.
source – BBC
20-minute healthy bolognese recipe. Lentils, cherry tomatoes and basil provide a rich colour and flavour for this bright, modern take on beef bolognese that the family will love. The best part is that it’ll be ready in just 20 minutes.
Ingredients (12)
– 2 tbsp extra virgin olive oil
– 500g beef mince
– 1/3 cup (95g) tomato paste
– 4 garlic cloves, finely grated
– 1/4 cup (75g) caramelised onion jam
– 2 tbsp soy sauce
– 400g can lentils, rinsed, drained
– 375g instant lasagne sheets
– 500g mixed cherry tomatoes, halved
– Pinch of Oregano Leaves
– Basil leaves, to serve
– Grated parmesan, to serve
Method
Step 1
Heat the 2 tbsp extra virgin olive oil in a large pan over high heat. Cook 500g beef mince, stirring, for 3 minutes or until browned. Add 1/3 cup (95g) tomato paste and 4 garlic cloves, finely grated, and cook for 2 minutes, then add 1/4 cup (75g) caramelised onion jam, 2 tbsp soy sauce, 400g can lentils, rinsed, drained and 1 cup (250ml) water. Reduce heat to medium. Season with black pepper. Cook for 12 minutes or until slightly reduced. Remove from heat.
Step 2
Meanwhile, cook 375g instant lasagne sheets in a pan of boiling salted water according to packet instructions until al dente. Drain.
Step 3
Top lasagne sheets with bolognese, 500g mixed cherry tomatoes, halved, Pinch of Oregano Leaves, Basil leaves, to serve and Grated parmesan, to serve to serve.
source – tastecom
Lemon meringue scones recipe. Swap your regular scones for something a bit different: this easy, retro recipe inspired by lemon meringue pie.
Ingredients (10)
– 400g (2 2/3 cups) self-raising flour, plus extra, to dust
– 100g (1/2 cup) caster sugar
– 60g butter, chilled, chopped
– 1 tbsp finely grated lemon rind
– 250ml (1 cup) lemonade
– 80ml (1/3 cup) fresh lemon juice
– 25g bought mini meringues, finely crushed
– 160ml (2/3 cup) thickened cream, whipped
– 130g (1/2 cup) bought lemon curd
– Icing sugar, to dust
Method
Step 1
Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Sift the 400g (2 2/3 cups) self-raising flour, plus extra, to dust into a large bowl. Stir in 2 tablespoons of the 100g (1/2 cup) caster sugar. Use your fingertips to rub the 60g butter, chilled, chopped into the mixture until it resembles fine crumbs. Stir in the 1 tbsp finely grated lemon rind. Make a well in the centre.
Step 2
Pour the 250ml (1 cup) lemonade into the well. Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Knead on a lightly floured surface until just smooth. Shape dough into a 2cm-thick disc. Use a round 6cm-diameter pastry cutter dipped in extra flour to cut 12 rounds from the dough, re-shaping offcuts as needed. Place the scones, slightly apart, on the prepared tray. Bake for 17 minutes or until golden and scones sound hollow when tapped on top.
Step 3
Meanwhile, place the 80ml (1/3 cup) fresh lemon juice and remaining sugar in a small saucepan. Bring to the boil over high heat. Boil for 3-4 minutes or until thickens slightly. Remove from heat.
Step 4
Use a serrated knife to slice the warm scones in half horizontally. Brush the tops of the scones with the syrup then sprinkle with 25g bought mini meringues, finely crushed. Top the scone bases with 160ml (2/3 cup) thickened cream, whipped and 130g (1/2 cup) bought lemon curd then sandwich with the scone tops. Serve dusted with Icing sugar, to dust.
source – tastecom