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By Jan Bilton

Food Writers New Zealand has released its first electronic cookbook, Cosy, which promises to deliver new ideas for delicious, hearty fare, while also raising money for charity.

Cosy features 40, family-style recipes for warming mains and desserts created by food writers from across the country. Price is just $10.

All profits go to ‘Meat the Need’, a national charity with the goal of supplying much needed meat to City Missions and Food Banks throughout New Zealand.

Cosy dishes such as Helen Jackson’s Chicken Adobo, Ginny Grant’s Braised Chickpeas with Haloumi and Mojo Verde, Ashia Ismail-Singer’s Potato Curry, and Annabel Langbein’s Chicken & Ginger Noodle Bowl, are just a few of the appetising temptations. There are also some irresistible desserts to follow — such as Fiona Hugues’ Chocolate Croissant Tray Baked Pudding + Salted Cocoa Cream and my Slow-cooker Baked Apples. The collection of cosy comforts can be downloaded at: www.foodwriters.org.nz

Slow-cooker Baked Apples

To keep these apples in perfect condition for serving after the main course, turn the slow-cooker control to the ‘hold’ position as soon as the apples are just cooked.

Slow cooked baked apples

¼ cup each: brown sugar, chopped sliced almonds

2 tablespoons each: glacé mixed peel or grated orange rind, butter

¾ teaspoon ground cinnamon

4 large Granny Smith apples

½ cup apple juice or apple cider

Combine the brown sugar, chopped almonds, glacé mixed peel, butter and cinnamon.

With the point of a sharp knife, make a cut around the circumference of the apples. Using an apple corer, remove the cores from the apples. Fill the holes with the nut mixture.

Place in the slow cooker. Add the apple juice or cider. Cover and cook on high for 2-2½ hours, until the apples are soft when tested with a thin skewer. If overcooked, the apples will collapse.

Great served with crème fraiche, mascarpone, whipped cream or custard.  

Serves 4.

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