APPLES & OATS FOOD STYLING BY ON MY HAND PHOTOGRAPHY BY GRETA KENYON
THIS IS A BEAUTIFUL EARTHY, RUSTIC DESSERT THAN CAN BE WHIPPED UP USING PANTRY STAPLES. THE BASICS BEING OATS, BUTTER, SUGAR, FLOUR AND APPLES. IT'S WHOLESOME AND NATURAL WHICH MAKES IT ALL THE MORE NOURISHING. PYRAMID SALT IS WHAT MY PARTNER AND I LIKE TO CALL MALDON SEA SALT AS THE SALT CRYSTALS ARE SHAPED LIKE TINY PYRAMIDS (MOST ARE BROKEN UP IN THE PACKET BUT EVERY NOW AND THEN YOU STUMBLE ACROSS A PERFECT MINI PYRAMID). MALDON SEA SALT HAS A FAR SUPERIOR FLAVOUR TO STANDARD TABLE SALT. TRY IT AND YOU WILL SEE. BUTTER IS ANOTHER KEY INGREDIENT. IT'S USED IN ALL THREE ELEMENTS (CRISPS, APPLE SLICES AND CARAMEL) AND PROVIDES RICHNESS AS WELL AS BOTH CREAMINESS AND CRISPNESS.
e Daniell
CRISPY OAT & APPLE STACK
with Pyramid Salt Caramel
RECIPE BY DANIELLE FROM SPONGEDROP
80g unsalted butter, softened . 45g sugar . 30g plain flour . 1/4 tsp cinnamon 1 tsp Heilala vanilla . 1/4 tsp Maldon Sea Salt . 75g rolled oats 2 x Granny Smith apples . Butter and brown sugar for sprinkling . Cream to serve Heat the oven to 180°C. Line two trays with baking paper. Mix first seven ingredients together in a bowl until combined. Scoop large teaspoons of dough and press into a flattish round on the baking paper. Continue until all dough is used, spacing each crisp around 6cm apart so they have room to spread. Bake for 15mins or until golden. Cool on the tray briefly then transfer to a rack. To make the apple slices, slice apples into thin rounds, place on trays lined with baking paper, brush with melted butter and sprinkle with a little brown sugar. Bake in the oven for 30mins, turning slices after 15mins. They will be soft and sticky. To serve, stack slices of apple with the oat crisps, drizzle with the warm caramel and runny cream. SALTED CARAMEL (MAKES 1 CUP)
2 tbsps golden syrup . 1/3 cup cream . 1 tbsp butter, room temp Squeeze of lemon juice . 1/2 tsp Heilala vanilla . 1/2 - 3/4 tsp Maldon Sea Salt 220g white sugar .
Place the sugar and golden syrup into a saucepan and, without stirring, melt over a medium heat. You will start to smell the sugar caramelising. Once you see the sugar melting, gently stir with a wooden spoon. The sugar may look pebbly but keep going; it will melt down. Once all the sugar is melted continue cooking until it turns a rich, deep bronze colour and is a little smoky. Remove the saucepan from the heat and very carefully (watch for spitting, bubbling caramel!) pour in half the cream and stir to combine. You may need to put it back over the heat if the caramel seizes a little. Stir in the rest of the cream and add the butter, lemon juice, vanilla extract and salt to taste. If you’re not sure about the salt, start with a little then add more as you please. Pour into a heatproof container and cool. Keeps in the fridge for a week.