Toffee apples

This is a crofton (pretty sure it is anyway) apple tree that I planted in 2007. I am pretty impressed with the amount of fruit it has produced this year for a young tree, about 20 kilos.

Toffee Apples

12 apples
12 sticks
1/4 cup water
1 cups sugar
tsp vinegar

To make the toffee, in a heavy based pot over a low heat, simmer the sugar, vinegar and water. Do not stir and keep it to the lowest heat possible. It will take 10- 15 minutes to start to caramelize and turn a golden brown, keep a careful eye on it or it will burn quickly.

Put the sticks in the apples and dip in the toffee and leave to cool and set.

Maggie did the sticks

Then Maggie took the photo


And some pics from the next time we made them in April 2017. This time we bought the apples from the Hansens apple shed in White Beach, gorgeous little Lady in the snow apples. I only made half the toffee recipe and it made 12 little toffee apples.




Blue warhou with a warm zucchini salad


This beauty called blue warhou or snotty trevally was still swimming around in the ocean a few hours ago. We are so lucky in Tasmania to be surrounded by such amazing produce, ‘fresh fish’ from some mainland city fish shops is at least 6 days old.

I cooked it and served it with a warm zucchini salad, with zucchini, tomatoes, dill, mint and garlic from my garden, and the snowpeas were given to me.

4 200 gram pieces fish
2 tablespoons flour
Salt and pepper
1 teaspoon oil

2 large zucchinis
1 cup snow peas
4 large tomatoes
100 grams fetta
1 large clove garlic
2 tablespoons fresh dill
1 tablespoon fresh mint
1 teaspoon lemon juice
1 tablespoon olive oil

To make the salad: slice the zucchini in 3 ml width slices lengthways. Roll the zucchini  in a little of the olive oil, and grill on a griddle plate or pan fry. Chop the tomato, and fetta into about a 1 cm dice, crush the garlic, slice the mint and the dill and toss altogether with the olive oil, lemon juice and the warm zucchini, season with a little salt and pepper.

To cook the fish: season the flour with a little salt and pepper and coat each piece of fish in the flour. Heat the oil in a heavy based pan and fry the fish, first skin side up for 2 minutes and finish cooking skin side down, to get a crispy skin, for a further 4 minutes or until cooked.

fish and zucc