Apple, Almond and Coconut Tart
- 4 sheets of filo pastry
- Olive oil spray or melted butter
- 2 Granny Smith apples
- 2 tbsp fruit jam
- 1 eggwhite
- 2 tbsp icing sugar
- ½ c flaked almonds
- 1/3 c shredded coconut
Preheat the oven to 200 C and line a baking tray with paper.
Lay two sheets of filo pastry on top of one another spraying olive oil or brushing melted butter in between each layer. Fold the pastry in quarters lengthwise to form one long rectangle. Repeat this to make two tart bases. Spray with oil or brush with more butter and then spread with the jam. Peel and core the apples and then very thinly slice them and spread them over the pastry. Bake for 5 minutes until the apple is tender. Whisk the egg white until frothy. Whisk in the sugar and then add the nuts and coconut. Remove the nuts and coconut from the egg white mixture and dot this over the tarts, discarding the excess eggwhite. Return to the oven for another 6-8 minutes until golden.
Teriyaki Chicken Rice Salad
- 1 c sushi rice
- ¼ rice wine
- ¼ teriyaki sauce
- 4 cm piece of fresh ginger, grated
- 2 c cooked chicken
- 1 telegraph cucumber, deseeded and finely chopped
- 2 carrots, cut into match sticks
- 120 g spinach leaves
- 1 tbsp toasted sesame seeds
- 1 sheet nori
Rinse the sushi rice and then cook with water in a saucepan or rice maker until tender. Set aside to cool.
Combine the rice with the vinegar, sauce and ginger in a large bowl. Add the chicken, vegetables and seeds. Toss gently to combine and sprinkle with the finely shredded nori.