4 x kiwi fruit, peeled, washed, chopped
1 x pomegranate, seeded in water
2 x bananas, sliced
1/4 cup fresh orange juice
1 x royal gala apple, peeled. cored. chopped
1/3 cup kale ( center ribs and stems removed)
1 cup ice cubes
1/4 cup cold water
1. Place water and kale leaves in a blender and blend for 30 seconds (I used my Kambrook Blitz2Go for this recipe). Add orange juice, apple, bananas and ice cubes. Pulse a few times before blending on high until smooth.
2. Pour mixture into glasses and top generously with pomegranate seeds. Garnish with mint leaves.
4 granny smiths apples, remove cores
1/3 cup glazed cherries
2 tbs. sultanas, roughly chopped
2 tbs. pistachio kernels, roughly chopped
1 cinnamon stick
4 cups cold water
1 cup caster sugar
1 egg, beaten
2 sheets puff pastry (bought)
Bought vanilla custard to serve
Stir the water & sugar in a saucepan over low heat until the sugar dissolves.
Bring to a simmer. Add the cinnamon stick & apples. Cover & simmer for 10-15 minutes or until
apples are just tender. Cool slightly.
Preheat oven to 200 degrees Celsius.
Combine glazed cherries, pistachio kernels and sultanas in a bowl. Divide among the apple centres.
Cut sheets of purchased puff pastry into strips. If pastry is frozen, thaw slightly before cutting.
Allow 4 strips for each apple. Place 1 strip around each apple, tucking in the ends. Place
another strip across the the first strip and tuck underneath. Cross remaining 2 strips of pastry over the apple
at even intervals. Cut leaves from pastry and place on each apple. Brush the pastry on apples with beaten egg. Bake on greased baking sheets in
the preheated oven 15 minutes or until the pastry is golden. Serve with vanilla custard.