Apple Pie Toastie inspired by Masterchef Australia

Apple Pie Toastie

Who doesn’t like Apple Pie? Everyone! And who likes to knead, rest, roll and shape pastry dough? Not me for sure. So when I saw Masterchef Australia doing creative toasties or patties or jaffles as they call them, I was inspired to try the recipe. I adapted it to suit what I had in the fridge. Here’ how I made Apple Pie Toasties.
1. Take two apples. Peel one and dice both of them together.
2. Cook them down together with about a tablespoon of shakkar and a tablespoon of sugar and a stick of cinnamon.
3. When it softens remove from the stove and add the juice and zest of half a lemon.
4. Heat your toastie maker.
5. I had some caramel sauce leftover from another dessert and I added a tablespoon of this to my apple mix.
6. Spread this apple mix generously between Twp slices of brown bread or any bread you have at home.
7. Place in the toastie maker and cook till done.
8. Cut into small triangles. Arrange on serving plate.
9. In a small bowl mix together a tablespoon of icing sugar and half a teaspoon of cinnamon powder. Place this in a sieve and sprinkle over the toasties.
10. Enjoy.

Banoffee Pie

This Banoffee Pie was made to celebrate a gettogether of a lot of new friends in our new home. I was trying out a new sit-out area with a green roof, hence the colour tint. I then tried some other effects with the colour of the photo. That notwithstanding, the taste was fantastic.

There are many ways of putting together this scrumptious dessert. I use this recipe, given to me by my sister Ritu. As it is with most of us, Ritu’s method relied more on a handful of this, a pinch of that, judge by the eye to get at the right consistency of the caramel. I have tried to give some specific measures and times.

Crumble 200gm of digestive biscuits… Place in pie dish….add 3tbsp of melted butter and mix…..press lightly with back of spoon to form the base….place in fridge for about half an hour….while it is setting prepare the caramel layer… ..take 400gm of condensed milk in as heavy bottom pan….add 3tbsp of shakkar and same amount of butter and cook on a low flame stirring all the time till the caramel starts to form…about five to seven minutes…you will know it is done when it starts to get just a bit grainy……. Pour this into the pie dish with the base…..let it cool in the fridge…..slice bananas a and arrange decoratively over the caramel…..optional…prepare a mix of whipped cream and nutella and spread over the bananas……just before serving….top with scoops of ice-   cream and crumbled Ferraro Roche chocolates…..dig in and enjoy…..