Aunt Hetty has decided to allow some of her recipes to be accessed via the internet. At the moment, you can check out Berry Sorbet, Baked Apples with Currants, Nutted Fruit and Cheese Salad, and Citrus Juice.


Berry Sorbet
Light and refreshing sorbets, made only from fruit and sweetener, are fat and cholesterol free.
INGREDIENTS:
1/2 Cup lime juice
1/3 Cup sugar
2 Tablespoons water combined with 1 Tablespoon sugar
1/3 Cup water
375 grams frozen unsweetened raspberries (thawed)
375 grams frozen unsweetened strawberries (thawed)

METHOD:

  1. Place the lime juice, sugar and water in a medium-sized saucepan and stir over moderate heat. Do not allow to boil. Once the sugar is completely dissolved, bring to boil and boil for about 1 minute or until all the ingredients are well combined.
  2. In a food processor or blender, blend the raspberries and strawberries for thirty seconds or until pureed. Press the fruit through a fine sieve to separate the seeds. You should have 2 cups of puree; if not, add enough water to make 2 cups.
  3. Stir the puree into the sugar syrup until well combined. Transfer to a 20 cm x 20 cm x 5 cm dish, cover with plastic food wrap and freeze for 2 hours or until the centre is almost frozen. remove the sorbet from the freezer and beat with a fork until smooth. Return to the freezer for 45 minutes, then beat again until smooth. Freeze for a further 3-4 hours or until firm. Serves 6.

Baked Apples with Currants
The apples can be prepared, then covered and refrigerated for up to a day before baking.
INGREDIENTS:
4 medium-sized cooking apples (ie. Granny Smiths)
1/2 Cup bran cereal
2 Tablespoons currants
1 Tablespoon chopped pecans (optional)
1 Tablespoon brown sugar
1 Tablespoon maple syrup

METHOD:

  1. Preheat oven to 180 C. With an apple corer, a melon baller, or a thin, sharp knife, scoop out all but the bottom of each apple core; with a vegetable peeler, peel a wide strip around the top of each cavity. Stand the apples in a shallow baking dish just large enough to hold all of them in a single layer.
  2. In a small bowl, combine the cereal, currants and pecans (if desired). Spoon 1/4 of the mixture into the cavity of each apple, then sprinkle with the sugars. Drizzle the syrup over the apples and bake for 40-45 minutes or until tender when pierced with a knife. Serves 4.

VARIATION:
In step 2, substitute 6 finely chopped dried apricots and 2 tablespoons roughly chopped slivered almonds for the currants and pecans.

Nutted Fruit and Cheese Salad
Apples, pears, nuts and a little cheese make a perfect winter lunch. Serve with a wholegrain roll. If you can't find fresh mint or basil, substitute 1/3 Cup flat-leaf parsley mixed with 1 teaspoon mint flakes.
INGREDIENTS:
Dressing:
1/3 Cup firmly packed fresh mint or basil leaves
1/2 Cup buttermilk
2 Tablespoons honey
2 teaspoons lime juice
2 teaspoons olive oil
Fruit Salad:
1 large Granny Smith apple, cored and cut into 12 wedges
1 large Red Delicious apple, cored and cut into 12 wedges
2 large William pears, cored and each cut into 8 wedges
125 grams low-fat Cheddar cheese, cut into 2cm cubes
1/4 Cup pecans, coarsely chopped
Mint leaves (optional garnish)

METHOD:

  1. To make the dressing, blend the mint, buttermilk, honey, lime juice and oil in a food processor or blender for about 30 seconds or until smooth. Transfer to a jar with a tight-fitting lid and refrigerate for several hours or overnight. Will keep, refrigerated, for up to four days.
  2. To make the salad, place the apples, pears, cheese and pecans in a large bowl and toss together. Shake the dressing well and drizzle it over the fruit. Garnish the salad with mint if desired. Serves 4.

Citrus Juice
This recipe is one of Bradley's creation which he says is very nice; especially if you, like him, enjoy lemon juice without sugar. He used only fresh ingredients (even for the water, which he got out of their rain water tank!)
INGREDIENTS:
5 oranges
2 lemons
Water
A small handful of mint leaves

METHOD:

  1. Juice the 7 fruits, strain through a sieve to remove the pulp (unless you would prefer it to remain). Pour into a large jug.
  2. Add sufficient quantities of water to the juice to fill the jug.
  3. Wash and chop up the mint leaves into fine pieces (well, you don't wash them into fine pieces, but you know what I mean). Add them to the juice and stir well. Serves as many as can get a glass before it runs out.

VARIATION:
You can add/take as much water or juice as you like to get the right strength for you, and add more lemon/orange juice to change the intensity of the sourness.