The lovely Felicity has been kind enough to send me some recipe drafts that Curtis Stone has been working on, along with Coles. Curtis is back in Australia to help promote the current Easter campaign for Coles. Coles’ Simon McDowell, General Manager Marketing, says its “focus on food this season is to instill confidence in the ‘kitchen novice’ and assist them in putting fresh, quality and inexpensive meals on the table”.
There was one recipe that stood out for me, and it was this one with apples. It was so easy to make, and took no time at all. I will admit I had Hamsley on apple peeling duty so that helped to speed things up. The addition of muesli was good, almost making it like an apple crumble in a cup.
I'll be making it again when I want a quick, easy, tasty dessert to impress.
Coles and Curtis Stone have created recipe cards with meal solutions designed to inspire Australian seafood novices. The range of fresh meal ideas designed to suit any Easter banquet include;
- Beef Rib Roast with Whole Grain Mustard
- Grilled Barramundi with Spinach and Herb Roasted Potatoes
- Fettuccine with Prawns, Spring Onions, Lemon and Chilli
- Ginger and Soy Glazed Salmon with Bok Choy
- Fresh Green Beans with Pan Fried Mushrooms
- Oven Steamed Ling Fillets with Mushrooms and Garlic Mash
- Cauliflower Gratin
- Caramel Apples with Cinnamon and Vanilla Ice-Cream
Caramel Apples with Cinnamon and Vanilla Ice Cream
Prep time: 10mins
Cooking time: 15mins
Get your hands on:1 cup Coles thickened cream1 cup Coles white sugar
7 royal gala apples (Iron Chef Shellie suggests peeling, coring and quarting your apples)
1 cinnamon stick
1 tsp queen vanilla extract
1 cup Carmans classical fruit muesli, to serve
Coles vanilla ice cream 2L, to serve
1. Place the sugar in a large frying pan over a medium high heat. Cook, without stirring but swirling the pan, watching closely as it can burn easily, until the sugar dissolves and becomes pale golden.
2. Carefully add the cream (it will sizzle) and swirl the pan to mix. Once cream and sugar are mixed thoroughly, add the vanilla, cinnamon and apples and cook, stirring often for 10 minutes, or until the apples are tender. Remove from the heat and allow apples to cool slightly in the caramel.
3. Spoon the warm apples into 8 sundae glasses or small bowls, add the ice cream and garnish with the toasted museli. Spoon some of the remaining caramel sauce from the pan over the ice cream and apples and serve immediately.