# We've been collaborating with some local chefs to bring you some of our favourite apple recipes.
## Stay tuned for more inspiration coming your way soon!

Image (right) thanks to [Samuel Shelley Photography](https://www.samuelshelley.com.au/) - Spied Rye Apple Shortcake 

Spiced Rye Apple Shortcake

Recipe thanks to [Michelle Crawford](https://www.michellecrawford.com.au/about)

Preheat the oven to 220C. 

## Ingredients

4 R&R Smith Organic Pink Lady apples

1 egg, beaten

2 tbs demerara sugar

__Pastry__

160g plain flour

1/4 tsp salt

120g cold, cubed butter, unsalted

1/4 cup ice water

Or readymade puff-pastry

__Salted Caramel__

120ml pure cream

200g caster sugar

1/4 tsp flaky sea salt

Or readymade jar of caramel/dulce de leche

## Method

To make the pastry, in the bowl of a food processor, pulse the flour and salt together. Add the butter and pulse until butter is the size of peas, about 10 quick pulses. Add the ice water and pulse again until the mixture is crumbly but holds together when pinched. Lay a clean tea towel on a work surface and dump the mixture into the centre. Grab the four corners of the towel together and twist to create a ball, pressing the dough into a round. Wrap and chill for 30 minutes in the fridge.

Meanwhile in a medium small saucepan, heat the sugar over a medium heat until it dissolves and turns a light amber colour. Swirl the pan every now and again to help the sugar caramelise evenly, but don’t stir with a spoon. Once it reaches a golden amber colour, and the sugar has melted, carefully pour in the cream. Whisk constantly and let the caramel simmer for 30 seconds. Remove from heat and stir in the salt. Pour it into a bowl to cool.

On a lightly floured work surface, roll out the dough into a 30-40cm round. Transfer to a large flat baking tray lined with baking paper and spread the cooled caramel over the pastry, leaving a 10 cm border around the edge.

To prepare the apples, cut the “cheeks” off the core, so you have four pieces with a large flat side. Lay each piece on its flat side and slice thinly, keeping the slices together as you go.  

Arrange the slices on top of the caramel, fanning the apples slightly. You may need to cut some of the apple fans in half to fit. Fold the edge of the pastry around the edges and brush the pastry with beaten egg.  Sprinkle the demerara sugar over the tart then bake for 35 to 40 minutes, checking after 15 minutes: if it is browning too quickly, lower the temperature to 200C.  Let it cool for a few minutes and slice and serve with ice-cream.

__Note:__
You can use readymade puff-pastry and a jar of caramel or dulce de leche if you want a faster option than making everything from scratch.

Toffee Apple Tart

Recipe thanks to [Michelle Crawford](https://www.michellecrawford.com.au/about)

Preheat the oven to 220C. 
Line a baking sheet with greaseproof paper. 

## Ingredients

250g white self-raising flour  
200g self-raising wholewheat flour   
2tsp baking powder  
1 tbs mustard powder   
100g cold butter, cubed  
200 g mature Cheddar cheese, grated  
1 Royal Gala apple, diced  
4 pickled onions, roughly chopped  
salt and freshly ground black pepper  
1 egg, beaten  
200ml milk, plus more for brushing on top  

## Method

Sift the flour, baking powder and mustard into a mixing bowl. Add the butter and rub in using your fingertips until the mixture resembles fine crumbs.

Stir in most of the cheese (reserving a little to top the scones), the apple, pickled onions, salt and pepper, then add the egg and enough milk to make a soft dough. Add the milk slowly as you may not need it all, or you may need a little more.

Tip onto a floured surface and gently pat into a round. About 2cm high. Put on a baking sheet and mark into 8 wedges.

Brush the tops with milk and sprinkle with the remaining grated cheese.

Bake for 15 to 20 minutes until golden brown.

Serve with a good chutney. 


Ploughman's Scones

PLOUGHMAN'S SCONES

Ploughman’s Scones

Reciep thanks to [Made by Mandy](https://www.madebymandy.me/blog/apple-and-almond-bircher-muesli)

Made with [Southern Bliss® Apples](https://southernblissapples.com.au/)

Serves 2 

## Ingredients

Bircher Muesli:
100g rolled oats 
60ml apple juice
180ml almond milk 
160g natural yoghurt
1 Southern Bliss Apple, grated 
½ tsp ground cinnamon 
1 tsp vanilla extract

To Serve:
1 Southern Bliss Apple, finely sliced 
1 tbsp pepitas
1 tbsp sunflower seeds
¼ cup slivered almonds 
Honey, to taste 
Step 1: Mix all bircher muesli  ingredients in a large bowl, cover and refrigerate for 2 hours, or overnight if time permits. If the mixture is too thick, add another dash of milk.
Step 2: To serve, divide between two plates and garnish with pepitas, sunflower seeds, slivered almonds, sliced apple and a drizzle of honey.

Apple and Almond Bircher Muesli | Southern Bliss Apples

Apple and Almond Bircher Muesli Southern Bliss Apples Image 2

Apple and Almond Bircher Muesli

Recipe thanks to [Michelle Crawford](https://www.michellecrawford.com.au/about)

Preheat oven to 200C 
Grease and line a 20cm spring-form cake tin 

## Ingredients

__Golden Apple Cake__

5 apples (about 1kg), a mix of Fuji, Pink Lady and Gala  
70g self-raising flour  
70g sugar  
½ tsp salt  
½ tsp vanilla extract  
2 large eggs, lightly beaten  
2 tbs vegetable oil  
80ml milk  

__For the golden topping__

60g sugar  
1 large egg, lightly beaten  
40g unsalted butter, melted  

## Method

Core the apples and cut into thin wedges. In a large bowl, combine the flour, sugar and salt and whisk to blend. Add the vanilla, eggs, oil and milk, and stir until combined. Add the apples and mix so the apples are covered with the batter.   Pour the batter into the prepared cake tin and bake for 20 minutes or until the top is firm and just starting to colour. 

Meanwhile make the golden topping by mixing the ingredients until smooth.

Remove the cake from oven and pour over the topping mixture and return to the oven for another 15 minutes or until golden brown.  Allow the cake to cool for 15 minutes and then run a spatula around the edges of the cake and remove from the tin.  Serve at room temperature, with ice -cream if you like. 


Golden Apple Cake

GOLDEN APPLE CAKE

Recipe thanks to [Michelle Crawford](https://www.michellecrawford.com.au/about)

## Ingredients

__For the dressing__

½ cup mayonnaise  
½ cup Greek style yoghurt  
3 tbs poppyseeds + 1 tbs  
1 – 2 tsp salt  
Black pepper, to taste  

__For the Slaw__

2 Pink Lady apples, cored and cut into thin slices  
Juice of half a lemon  
¼ red cabbage, finely sliced   
¼ green cabbage, finely sliced   
3 medium carrots, peeled and julienned  
2 green onions, trimmed and thinly sliced  
Handful of fresh mint, roughly torn  

## Method

__For the dressing__

In a small bowl, whisk all the ingredients until smooth. Season to taste.

__For the Slaw__

Add the apple slices to a small bowl and toss with lemon juice to prevent discolouration. 

In a large bowl, add the cabbages, carrots, green onion and mint and toss well. Then add the apples with the lemon juice.

Pour over dressing and toss well. Arrange on a serving platter and sprinkle with remaining poppy seeds for extra crunch.


Apple Slaw with Poppy Seed Dressing

Recipe thanks to [Michelle Crawford](https://www.michellecrawford.com.au/about)

## Ingredients

__Pork and Apple Sausage Rolls__

4 Royal Gala apples grated  
800g pork mince  
100g fresh bread crumbs (2/3 cup)  
1-2 cloves garlic crushed  
2 tbs finely chopped sage  
1 teaspoon salt  
1 teaspoon black pepper  
1 egg  
2 sheets puff pastry thawed  
1 egg lightly beaten with a splash of milk to make an egg wash  
Black sesame seeds for sprinkling  

__Apple Chutney__

3 Royal Gala apples  
1 Pink Lady apple  
¼ cup apple cider vinegar  
¼ cup water  
2 tbs brown sugar  
1 – 2 tsp harrisa  

## Method

__Pork and Apple Sausage Rolls__

Preheat oven to 220°C  
Grate the apples, no need to peel, into a bowl.  
Squeeze out the juice and add the pulp to another large bowl with the pork mince, garlic, sage, salt, pepper and egg.  
Mix well to combine.  
Place the mixture down the centre of each pastry sheet and brush the edge with the egg wash.  
Roll to enclose, ensuring the seam is underneath. Brush with egg and sprinkle with sesame seeds. Cut each roll into five sausage rolls.  
Place on a large oven tray lined with baking paper and cook for 30 - 35 minutes or until pastry is golden brown and cooked through. Remove from the oven and serve with Apple chutney.

__Apple chutney__ 

Place all ingredients in a saucepan and bring to a boil.  
Reduce to a simmer, cook for 15 minutes or until thick and some of the apples are soft. The Royal Galas should have broken down and the Pink Lady retained their shape. Season to taste with a little salt.  
Allow to cool and serve with sausage rolls.  
Keep in an airtight container in the fridge for one week.

Pork and Apple Sausage Rolls

Apple Chutney

Pork & Apple Sausage Rolls with Apple Chutney

Image and recipe by [Samuel Shelley](https://www.samuelshelley.com.au/)

## Ingredients

__Crust__

120g Salted Butter Cubed at room temperature  
½ Cups and 1 Tbs Brown Sugar  
1 Egg  
2 Tsp Apple Cake Spice Mix (purchase [here](https://gewurzhaus.com.au/product/apple-cake-spice/))  
½ Cup Dark Rye Flour  
½ Cup Plain Flour  
1 Cup SR Flour  

__Filling__

5 Apples peeled and sliced thinly  
½ Cup Sultanas  
½ Tsp Apple Cake Spice Mix  
1 Tbs Caster Sugar  
2 Tbs Water  

__Coating__

Fine Caster Sugar  
Water  

## Method

Preheat the oven to 165°C - fan forced.  
Cream butter and sugar.  
Beat in the egg  
Add all the flours, spice mix and combine into a dough. Wrap in cling film and refrigerate for 30mins.  

In a pan over a low heat, soften apple and sultanas with water, sugar and spice. 

Remove dough from fridge and cut in half and roll out 2 round disks to fit a 23cm cake tin. Make the bottom disk a little larger than 23cm so you can push the excess up the side.

Line the tin with baking paper on the bottom and grease the sides. Place in the bottom layer and push dough up the sides a little. Add apple and sultana filling leaving about 1cm around the edge. Place on top disk and press down around the edges. Brush top with a little water and dust with sugar.  
Prick the top a few times with a fork and bake at 165oC for approximately 35mins

Turn out and allow to cool or eat hot with vanilla ice cream.

Spiced Rye Apple Shortcake 2

The team at [Hill Street](https://hillstreetgrocer.com/recipes/dessert/apple-and-cinnamon-pull-apart-loaf "Hill Street - Recipe") came up with this delicious recipe.
This light and fluffy loaf is drizzled with a sweet vanilla icing and filled with R&R Smith’s delicious Royal Gala apples.

__How long will it take?__  
1 ½ hours

__How long will it take?__  
Serves 8

## Ingredients

__For the loaf__

¾ cup warm milk, heated to 45°C.  
7 g (1 sachet) dried yeast  
3 tbsp butter, softened  
2 tbsp caster sugar  
1 egg  
3 cups plain flour  
1 tsp salt  

__For the filling__

3 tbsp butter, softened  
1 ½ cups peeled Royal Gala apples, finely diced  
2/3 cup brown sugar  
1 tsp cinnamon  

__For the icing__

1 cup powdered sugar  
½ tsp vanilla extract  
1 tbsp milk  

## Method

Add yeast to the warmed milk, stir, cover and leave to stand for 10 minutes or until the mixture is foamy.  
Beat egg and sugar in the bowl of an electric mixer.  
Add butter and milk mixture and beat to combine. If you have a dough hook attachment add it now and then add flour gradually until all combined.  
Increase increase speed to medium-high beat until the dough is soft and pliable (if you don’t have a dough hook, remove the dough from the bowl when it is combined and knead by hand).  
Shape dough into a ball and transfer to a greased bowl, cover and place in a warm spot until it has doubled in size.  

Grease a 23 x 13 centimetre loaf pan.

Roll dough out into a 50 x 30 centimetre rectangle.

In a small bowl combine cinnamon and sugar. Spread dough with butter and sprinkle cinnamon/sugar mixture over. Add apple, distributing evenly.  
Use a sharp knife to cut the dough into six 50 x 5 centimetre rectangles.  Add pieces, one at a time to the prepared loaf pan, stacking one on top of the other. Cover and place in a warm spot for 30 minutes.

Preheat oven to 175°C.  
Bake in the oven for 25 minutes, then cover the top with foil and return to the oven for a further 10 minutes.  
Remove from oven and leave in pan to cool for 10 minutes before transferring to a wire rack to cool.  

When the loaf has completely cooled, drizzle with icing.  
Make icing by combining all ingredients together in a bowl.  
Add extra milk if needed to achieve your desired consistency.  

Pull Apart Loaf

Apple & Cinnamon Pull Apart Loaf

## Ingredients

2 Pink Lady apples, quartered, cored and cut into thin wedges  
1 small fennel, thinly shaved  
1 cup of kale, finely chopped  
Juice of 1 lemon (about 3 tbs)  
2 tbsp olive oil  
120g goats cheese, crumbled  
50g hazelnuts, toasted  
2 sprigs of thyme  
2 tsp runny honey  
Salt + freshly ground black pepper  

## Method

In a large bowl, toss the apple, fennel and kale with half of the lemon juice and 1 tbs of the olive oil. Season with salt and pepper. This dresses the salad and also prevents the apple from browning.  

Choose a large serving platter, scatter the apple, fennel and kale over the plate, followed by the crumbled goats cheese and roughly chopped, toasted hazelnuts. Strip the leaves from the thyme, and sprinkle these over the top. 

Finish the salad by trickling over the runny honey, then the remaining lemon and olive oil.

Recipes

We've been collaborating with some local chefs to bring you some of our favourite apple recipes.

Stay tuned for more inspiration coming your way soon!