Western News: October 29, 2019
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WESTERN NEWS Latest Canterbury news at starnews.co.nz<br />
Tuesday <strong>October</strong> <strong>29</strong> <strong>2019</strong> 15<br />
Tasty Bites<br />
Sweet and savoury<br />
dishes of the world<br />
These sweet and savoury treats from Russia and Japan are quick to prepare<br />
and very adaptable<br />
Russian apple cake<br />
Serves 8-10<br />
Ingredients<br />
6 large apples (granny smiths are<br />
perfect for this)<br />
3 large good-quality eggs, at<br />
room temperature<br />
1 cup sugar<br />
1 tsp vanilla<br />
1 cup flour<br />
Pinch cinnamon<br />
Directions<br />
Grease an 18cm round cake<br />
tin with removable bottom. Line<br />
with greaseproof paper.<br />
Prepare the apples by peeling<br />
and removing core. Cut the<br />
apples into small chunks and<br />
place directly into prepared cake<br />
tin.<br />
Using an electric mixer, whisk<br />
the eggs with the sugar and<br />
vanilla until thick and airy and<br />
ribbons form on the surface.<br />
Sift in the flour and fold<br />
through until just combined.<br />
Pour over the apples – the egg<br />
mixture should end up level with<br />
the apples. Bake in a pre-heated<br />
oven for 40-45min or until a<br />
skewer comes out clean. Cool for<br />
10min in the tin then remove and<br />
cool. This cake is delicious warm<br />
or cold.<br />
Okonomiyaki pancake<br />
Makes 4 large or 8 small<br />
Ingredients<br />
½ small cabbage, very thinly<br />
sliced<br />
4 carrots, julienned or sliced as<br />
thinly as possible<br />
½ red onion, sliced thinly<br />
4 leaves kale, cavolo nero, stalks<br />
removed and sliced very thin<br />
1 tsp salt<br />
6 eggs, lightly beaten<br />
½ cup flour or rice flour<br />
Oil for frying<br />
To serve<br />
2 spring onions, sliced thinly<br />
Japanese mayonnaise<br />
Okonomiyaki sauce<br />
Directions<br />
Toss all the prepared vegetables<br />
and salt together in a large bowl.<br />
Mix through the eggs and flour<br />
until evenly combined.<br />
Heat a large fry pan on<br />
medium-high heat. Coat the<br />
bottom of the fry pan with oil.<br />
When hot, add pancake<br />
mixture.<br />
Make either four large or eight<br />
small. These pancakes should<br />
be thick (½cm) and full of<br />
vegetables.<br />
If making the large ones you<br />
may only be able to cook one at<br />
a time. If this is the case, you can<br />
refresh them in a warm oven.<br />
Cook them until golden and<br />
crispy (3min).<br />
Carefully flip and continue<br />
cooking until golden on the other<br />
side. When cooked, remove and<br />
keep warm. Serve with sauces<br />
squiggled over the top and<br />
sprinkle with spring onions.<br />
Optional toppings are pork<br />
belly slices or shrimps.<br />
www.bigbrothersbigsisters.org.nz
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