Apple cinnamon crumble

6 medium (750g) granny smith apples, peeled, cored, cut into wedges
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 cup firmly packed brown sugar

Basic crumble topping
50g butter, chilled, chopped
1/4 cup firmly packed brown sugar
1/4 cup plain flour
1 cup rolled oats

Preheat oven to 180°C/160°C fan-forced. Combine apple, lemon juice, cinnamon and sugar in a saucepan over medium-low heat. Stir until sugar has dissolved. Cook, covered, for 8 to 10 minutes or until apples are just tender. Transfer to a 6cm-deep, 6 cup-capacity ovenproof dish

Make basic crumble topping: Using your fingertips, rub ingredients together in a bowl until mixture resembles coarse breadcrumbs.

Sprinkle over apple. Bake for 20 to 25 minutes. Set aside to cool for 5 minutes. Serve with cream, custard or ice-cream.

http://www.taste.com.au/recipes/19705/apple+cinnamon+crumble

Beef & Cabbage Stir-Fry with Peanut Sauce

INGREDIENTS

• 1/4 cup smooth natural peanut butter
• 1/3 cup orange juice
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons sugar
• 4 teaspoons canola oil, divided
• 3 cloves garlic, minced
• 1 pound sirloin steak, trimmed and thinly sliced (see Tip)
• 1 small head Savoy cabbage, thinly sliced
• 2-5 tablespoons water
• 2 medium carrots, grated
• 1/4 cup chopped unsalted roasted peanuts, (optional)

PREPARATION

1. Whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth.
2. Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl.
3. Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5 minutes. Add carrots (and more water if necessary to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more. Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and toss to combine. Serve sprinkled with peanuts (if using).

Pumpkin Carrot Cake

Pumpkin Carrot Cake

Ingredients 
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
3 eggs
1/2 cup (125 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
2 cups (500 mL) grated carrots
1 cup (250 mL) canned pumpkin puree

Preparation 
In large bowl, beat together granulated sugar, brown sugar, eggs, oil and vanilla until smooth. In separate bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg; pour over egg mixture and stir just until moistened. Stir in carrots, pumpkin and pecans. Spread in greased 13- x 9-inch (3.5 L) metal cake pan. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan on rack.

Really Good Vegetarian Meatloaf (Really!)

Really Good Vegetarian Meatloaf (Really!)

Ingredients
2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick-cooking oats
3/4 cup grated cheddar or monterey jack
1 egg, beaten
4 1/2 ounces spaghetti sauce or 4 1/2 ounces tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper

Directions
Add salt to water and boil in a saucepan. Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated. Remove from heat.
Drain and partially mash lentils. Scrape into mixing bowl and allow to cool slightly.
Stir in onion, oats and cheese until mixed. Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper. Mix well.
Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
Smooth top with back of spoon.
Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
Cool in pan on rack for about 10 minutes.
Run a sharp knife around edges of pan then turn out loaf onto serving platter.