Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
hour.
While the bobotie bakes, whisk together the reserved
his carefully over the bobotie.
Put the bobotie into a larger
ngredients together and pour over bobotie.
Bake at 180\u00b0C
ven and serve hot with Recipe #456514 and mango chutney.
opping ingredients and pour over bobotie. Place back in oven and
then pour it over the Bobotie. Bake for 15 more minutes
Preheat the oven to 180C/gas 4.
Heat the oil and butter in a pan and gently cook the onion for 2-3 minutes until soft.
Add the garlic, carrot, and all the spices and cook for a further 2 minutes.
Stir in the mussels, breadcrumbs, egg, almonds and lemon juice. Season to taste with the salt.
Pour into 6 large ramekins or 1 large oven-proof baking dish and place the bay leaves in the centre.
To make the topping; whisk together all the topping ingredients and pour over the mussel mixture.
Cook for about 12 minutes for individual ...
ours. The top of the bobotie should be set and golden
alad.
After tasting the bobotie, feel free to play around
ote:.
I spice my bobotie mildy and use a slightly
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot
anilla, coconut optional.
This recipe is transcribed as written in
olonial: After preparing the previous recipe (let cool first), add 1
ompletely. Reserve shells for sauce (recipe to follow) and rinse shrimp