26 May 2007

Spanish-Style Rice and Apple Cake

I was exhausted after working 6 days so hubby cooked for us and the family. I have to say, even though I love to cook, it's always nice when someone else cooks for me. Hubby chose a dish he thought was simple enough for him to cook and the Spanish-style rice was. I was impressed with this dish but when I saw he also baked... wow, I was pleasantly surprised at the result. He never told me he can bake!

The apple cake is similar to an apple upside down cake. It was caramelly and sweet on top with a mixture of tangy-ness from the green apples and nice and spongy on the bottom. We served this with dulce de leche. This is very simple to make. It's just a matter of taking a can of condensed milk and boiling it in a pot of water for 2 hours. You can find instructions here. It turns into a sweet caramel topping that can be used on any dessert. I always make sure I have a can on reserve in my pantry.

As you can see from the picture, it was very impressive for someone who never baked before.

Spanish-Style Rice

We found this was just as good (or maybe even better), cold the next day. But that might be just because of where we were.

  • 2 tbs vegetable oil

  • 2 thinly closed chorizo sausages

  • 2 small red onions, sliced into thin rings

  • 1 large red capsicum, sliced thinly

  • 300g stir-fry chicken

  • 300g brown rice

  • 1/2 cup dry white wine

  • 1 tsp paprika (sweet, mild or hot)

  • 400g cherry tomatoes

  • 2 cups chicken stock

  • 2 cups boiling water

  1. Preheat oven to 200C

  2. Heat oil in a oven-proof casserole dish.

  3. Cook chorizo and onion, stirring for 2 minutes.

  4. Add capsicum and cook for another 2 minutes.

  5. Add chicken, rice and cooking, stirring occasionally, until chicken colours (about 5 - 10 minutes).

  6. Add wine and simmer rapidly until liquid reduced by about 1/2.

  7. Add paprika, tomatoes, stock and boiling water.

  8. Once boiling, cover dish with lid and cook in over for about 1 hour (or until rice is tender), stirring 3 times.

  9. Server piping hot with bread or cold next day.

Spanish-Style Rice @ Group Recipes

Apple Cake

  • 3 Granny Smith apples, peeled, cored and sliced into thin rings

  • Juice of 1/2 lemon

  • 50g unsalted butter

  • 1 1/4 cups of firmly packed brown sugar

  • 1 1/3 cups plain flour

  • 1 tsp baking powder

  • 1/4 tsp bicarb

  • 1 tsp ground cinnamon

  • 2 eggs

  • 75 ml sunflower oil

  • 200 ml full-cream milk

  1. Preheat oven to 180C.

  2. Slice apples and toss in lemon juice.

  3. Melt the butter in frying pan on low heat.

  4. Stir in 1/2 the brown sugar and cook for 2 minutes, stirring occasionally.

  5. Lay apples in pan, overlapping in a circular pattern. Remove from heat and set aside.

  6. Sift flour, baking powder, and bicarb into a large bowl. Stir in cinnamon and remaining sugar.

  7. In a separate bowl, whisk together eggs, oil and milk lightly.

  8. Add to dry ingredients and fold in with a wooden spoon.

  9. Pour batter over apples in the pan, then bake for 25-30 minutes, or until skewer inserted into the centre comes out clean.

  10. Cool in pan then invert onto platter.

  11. Serve cold with dulce de leche.

Apple Cake @ Group Recipes

Bon Appetite


/* */ Truffle said...

These both look and sound absolutely wonderful!

/* */ Cherrie Pie said...

Thanks Truffle. Hubby will be glad to hear that

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