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I won’t let the boys have crisps in the house. What they get away with at their friends is another matter but it’s so easy to make our own versions. Here’s a simple apple crisp that’s dried in the oven to be crispy. If you like them chewier, then slice a little thicker and don’t cook for so long. Delicious either way.
Ingredients:
3 large sweet apples
1 tsp cinnamon
Method:
Preheat oven to 90⁰C, prepare 2 baking trays with parchment paper.
Wash and core the apples. Using a very sharp knife or a mandolin, thinly slice the apples (appx 1/8 inch thick) and place on the prepared trays. Sprinkle both sides with cinnamon.
Place in the oven and bake for an hour, then turn the apple slices over and place back in the oven for another hour.
Once ready (they should be crispy) turn off the oven but leave the apple chips in for half an hour. Take out of the oven and allow to cool fully. Store in an airtight container.
Enjoy
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.