Apple and Date Strudel

Hubby informs me, after I'd started making this dessert, that he's never had strudel before. I'm pretty sure that's a crime somewhere. If not, it should be. My Dad loves strudel and I've had it countless times growing up. Usually the frozen ones from the supermarket, but honestly, there's nothing wrong with them. Nice and warm with some cold ice-cream, they hit the spot on a cold winters night.

Well guess what. It's been cold at night. So I made strudel.

One thing I love about cooking is the repetitiveness of tasks. Peel, core and chop 6 Apples. Ok. May take me some time with two rat-bags hanging off me, but I get it done. And buttering the filo pastry layers. Mundane, but I like to do it. I think next time I try this I'd like to use the recipe from the recent Masterchef series where Apple Strudel was made in a Masterclass. They included the pastry and all, and I think as someone learning how to cook, that's what I'd like to learn. Filo is a good and quick alternative, but when I have time (hahahaha!!!!) I'd like to learn more.

This recipe uses almond meal in lieu of breadcrumbs, to soak up the excess moisture from the apples during cooking. Hubby didn't like it all that much. I loved it. I love the soft bite of the apple mixed with the crunchy filo layers. It was topped with slivered almonds, but without something to bind them there, they all just fell off and were a bit useless.

No photo. It wasn't the prettiest of desserts and I was too busy eating it each night to take a snap. Sorry, you'll just have to go make one for yourself.

Apple and Mint Lamb with Crunchy Salad

I LOVED this dish. For a few reasons. But honestly, absolutely loved it!!

Now, good luck trying to find Lamb Cutlets in Dysart. Or finding them at a decent place any where near here. So instead I bought a rack of lamb, which I found to be cheaper, and sliced them into cutlets. Oh, and radishes. Good luck again. But, I wasn't too phased by that, as I don't like radishes, so I just replaced them with beans to keep the crunch in the salad.

The best part about this dish is the apple and mint sauce. Oh. My. God. It was B-E-A-UTIFUL, and complimented the Lamb so well. Not too minty, not too much apple and just perfect cooked in the pan juices from the lamb.

If you're ever going to buy a book for just once recipe, make it this one.

Oh and the second reason I love this dish:

 My son ate it!!