astry are given in the recipe for the Sweet Pastry Crust). Prick
xtending at 2 opposite sides for handles. For the cake, beat butter
Combine soy sauce, honey, lemon juice, 1 tbsp of the oil, garlic and cloves in large bowl. Add pork and turn to coat. Cover. Refrigerate for 3 hours or overnight.
For the apple cabbage salad, combine all ingredients in a large bowl.
Heat remaining 1 tbsp oil in large skillet on medium-high heat. Cook drained pork, in batches, until cooked through and browned on both sides. Serve with salad.
Combine muffin mix, egg and water, stirring just until moistened.
Spoon evenly into greased muffin pans.
Bake at 400\u00b0 for 15 minutes.
Remove from pans immediately.
Yields 1 1/2 dozen.
For the apple-cranberry glaze - In a small
For the Vinaigrette:
Place orange
thinly slice.
Divide apple slices among tarts on top of batter
hill for 20 mins.
Meanwhile, combine mixed fruit, sugar, apple, spices
n plastic wrap and chill for 20 mins.
Roll out
xture to flour mixture; pulse for three 1-second pulses. Repeat
br>Bake the pastry and apple for about 10 mins or until
ver low heat, stirring. Add apple, pear and craisins. Cook, stirring
gether flour, sugar, and salt for 10 - 15 seconds, or until
Combine lemon rind, lemon juice and sugar in top of double boiler.
Add butter.
Heat over boiling water, stirring until butter is melted.
Stir in beaten eggs.
Continue cooking, stirring constantly until the mixture is thick enough to pile slightly (about 15 minutes).
Spoon filling into cooled tarts.
o rest in the fridge for 30 minutes (or up to
ans.
Reserve remaining pastry for garnish.
Combine cranberries, apples
n 3 tbsp cold water for 10 mins. Meanwhile, steep rooibos
For the apple custard, whisk together 1 tsp
Dissolve yeast in lukewarm water; set aside until bubbly. Sift together flour, salt and sugar.
Cut in butter as for pie dough.
Add egg yolks to yeast mixture and add to flour and butter mixture.
Roll dough out thin; cut in squares and put in about 3 slices of apple.
Sprinkle with cinnamon, sugar, a dab of flour and dot with butter.
Fold dough over apples and pinch edges to seal.
Put in greased pans and let rise about 35 minutes.
Bake at 325\u00b0 for about 25 minutes in center rack of oven until lightly browned.
ilm. Refrigerate the dough for 1 hour.
When the