All posts in Recipes

Puffed apple pancake

Puffed apple pancake


  • 4 green apples peeled cored & cut into 1/8s
  • 50g butter
  • 3tbsp brown sugar
  • Seeds from 1 vanilla bean
  • 1 tbsp lemon juice
  • 90g flour
  • 1 tsp lemon zest
  • 4 eggs lightly beaten
  • 185ml milk
  • Yogurt to serve


Melt butter in a frypan, add apple and cook until it starts
to caramelise slightly. Add brown sugar, vanilla and lemon
juice and cook for 2-3 min.
Mix sifted flour, lemon zest, sugar and a pinch of salt
together. Make a well in the centre and pour in eggs
and milk, whisking to combine. Pour this batter over the
apples. Put into a hot oven for 15 minutes until it is puffed
and golden.


Prepared by
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit phone (02) 6207 3188 or

Cranberry & Apple Fruit Mince Pies

Cranberry & apple fruit mince pies

Recipe by Ivonne Nathan of forchefs

Fruit mince
• 115g craisins (dried cranberries)
• 50g dried apple, finely chopped
• 40g (1/4 cup) dried cherries
• 75g (1/2 cup) dried pineapple, finely chopped
• 170g (1 cup) sultanas
• 200g brown sugar
• 2 tbsp brandy
• Zest 1 orange
• 80ml fresh orange juice
• 1 apple grated
• 1 tsp mixed spice

• 300g plain flour
• 70g caster sugar
• 175g chilled chopped butter
• Pinch salt
• 1 free range egg, lightly whisked
• Milk for brushing

– Stir the craisins, dried apple, cherries, pineapple, sultanas, brown sugar, brandy, orange rind and orange juice in a saucepan over low heat for 5 minutes or until sugar dissolves.

– Stir in the grated apple and mixed spice.

– Set aside to cool completely.

– Rub butter into flour, caster sugar, salt mixture resembles breadcrumbs.

– Add egg and bring dough together.

– Turn onto a clean work surface.

– Shape into a disc.

– Cover with plastic wrap and place in fridge for 20 minutes to rest.

– Preheat oven to 180°C.

– Roll out pastry onto a lightly floured surface until 5mm thick

– Use a round pastry cutter to cut discs from the pastry and line moulds

– Divide the fruit mince among the cases

– Use brush edges with milk and top with either a disc or a star. Brush with milk making sure there is a hole for steam to escape

– Bake for 20 min until golden


Ivonne Nathan

Forchefs Trainer 

 M 0448 975 478  E    

Apple Berry Pancakes

Apple Berry Pancakes

Recipe by Nutrition Australia


  • 2 cups self-raising flour
  • 2 eggs
  • 2 cups low fat milk
  • 2 apples (Granny Smith or Pink Lady), grated
  • Spray oil
  • 1 cup blueberries, fresh or frozen
  • Maple syrup to drizzle


Replace apple with 2 mashed bananas

Blueberries can be replaced with other berries or sultanas

Serves 4


Step 1

In a large bowl combine flour, egg and half the milk, using a hand-beater or whisk.

Step 2

Gradually add the rest of the milk until mixed through.

Step 3

Add apple and gently mix through.

Step 4

Heat frypan and spray with a little oil.

Step 5

Drop ¼ cup of mixture onto fry pan, then evenly drop blueberries on top of the mixture. When bubbles appear on the surface of the mixture, flip and cook on other side until brown. Repeat with remaining mixture, spraying pan with oil between batches.

Step 6

Serve warm with a drizzle of maple syrup.

Nutrition Australia ACT

P: 02 6162 2583 F: 02 6162 2586

Copyright © 2014. Nutrition Australia ACT Inc. All rights reserved.


Smashed Apple Guacamole

Recipe by Michaela Uren of For Chefs


  • 1 peeled, grated Granny Smith apple
  • ½ diced small white onion
  • 1 minced birds eye chilli
  • 1 diced avocado
  • 2 tbs fresh chopped coriander
  • 1 tbs fresh lime juice
  • ½ tsp sea salt
  • 1 seeded diced tomato


– In a small bowl, combine peeled and grated Granny Smith apple, ½ diced small white
onion, seeded diced tomato, 1 minced birds eye chilli, 1 diced avocado, 2 tbs fresh
chopped coriander, 1tbs fresh lime juice and ½ tsp sea salt to taste.

Apple & Cherry Strudel

Recipe by Michaela Uren of Forchefs


  • 3 apples, peeled, cored, thinly sliced
  • 680g pitted cherries
  • 100g (1/2 cup) caster sugar
  • 2 tbs fresh lemon juice
  • 1 tsp ground cinnamon
  • Melted butter, to grease
  • 10 sheets filo pastry
  • 60g butter, melted
  • 100g almond meal
  • Pure icing sugar, to dust
  • Whipped cream, to serve


– Combine the apple, cherries, sugar, lemon juice and cinnamon in a large glass or ceramic bowl.
– Set aside for 2 hours to macerate. Drain.
– Preheat oven to 180ºC. Lightly brush a baking tray with butter.
– Place the filo on a clean work surface.
– Cover with a dry tea towel, then a damp tea towel (this prevents it drying out).
– Brush 1 filo sheet with melted butter. Top with another filo sheet. Brush with melted  butter. Repeat with melted butter and remaining filo.
– Sprinkle with the almond meal.
– Place the filling along 1 long side, leaving a 6cm-wide border at each end.
– Fold in the ends and roll up firmly to enclose.
– Place, seam-side-down, on the prepared tray and brush with remaining butter
– Brush with remaining butter.
– Bake for 25 minutes or until golden.
– Dust with icing sugar.
– Serve with whipped cream.

Apple Tart

Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens


  • 50g icing sugar
  • 50g almond meal
  • 100g butter
  • 2 eggs
  • sweet pastry
  • 4 apples
  • 20g raw sugar
  • Pinch cinnamon
  • 20g unsalted butter


– Make frangipane with sugar, almond soft butter.
– Add eggs and mix well set aside.
– Line tart cases with pastry.
– Add some frangipane to just cover the bottom of the case.
– Peel and slice apple.
– Place apple on top of frangipane.
– Top with raw sugar, ground cinnamon and butter.
– Bake 160-180°C for 15 to 20 minutes or until golden.

Raw Apple & Beetroot with Goats Cheese

Recipe by Michaela Uren of Forchefs


  • 1 Beetroot
  • 1 Cos heart
  • 1 green apple
  • ½ cup walnuts
  • Goats cheese


  • Juice of half an orange
  • ½ cup verjuice
  • Extra virgin olive oil
  • Salt and Pepper


– Grate the beetroot into a bowl and add the walnuts.
– Chop up cos lettuce and grate the apple.
– Mix the dressing in a small bowl and add on top of salad.
– Crumble the goats cheese on top and lightly toss.
– Top with a little more goats cheese to serve.

Remoulade Sauce

Recipe by Michael Rees of Ellacure Restaurant

Remoulade Ingredients:

  • ½ Celeriac Julienned
  • 1 Apple Julienned
  • 1 tbsp Capers
  • 2 small gherkins Julienned
  • 1 small Spanish onion Julienned
  • 2 tomatoes julienned
  • 1/4 bunch Dill
  • ¼ bunch Parsley


– Cut up all ingredients and place in a large bowl. Toss together with the dressing below.

Dressing for Remoulade Ingredients:

  • 1 Tbsp Seeded Mustard
  • 1 Tbsp Dijon Mustard
  • 1-Cup Aioli
  • 1 tsp White wine Vinegar
  • Salt sugar to taste


– Mix all up season dressing and add to Remoulade mix.

Seared Barramundi with Apple & Celeriac Remoulade

Recipe by Michael Rees of Ellacure Restaurant


  • 4 – 170g Barramundi Fillets (Cone Bay)
  • Apple and Celeriac Remoulade
  • 1 Avocado
  • Preserved Lemon Vinaigrette
  • Chives


– On a tray season Barramundi skin side with salt.
– In a hot pan pour some oil and place barramundi skin side down. Leave for 30 seconds. The barramundi will curl up leave for 30 seconds then very carefully using a spatula/egg flip press on top of the barramundi to flatten out.
– Leave to cook for a further 2 mins then place in oven at 180 for about 7 mins. Check to make sure it is cooked by carefully pressing down on top. Should be very soft and have no give.
– Turn the barramundi over and leave for 1 min.
– To set up the plate take ¼ of an avocado and slice finely. Place in the middle of the plate in a circle. Place a pinch of salt on top of avocado. Then a good amount of the Remoulade. Dress around the plate with the lemon dressing. Dust with some chives then place the barramundi on top of the Remoulade. Serve.

Apple Salsa

Recipe by Michael Rees of Ellacure Restaurant


  • 1 Apple
  • ¼ Brown Onion
  • ¼ bunch Mint
  • ¼ bunch Corriander
  • ¼ bunch Chervil
  • 1-2tsp White Wine Vinegar
  • Salt and sugar to taste


– Finely dice apple and onion, place in a bowl.
– Finely chop herbs and place in with apple.
– Add in vinegar 1tsp at a time and pinch of sugar and salt to taste. Mix up and adjust season as needed