Monthly Archives: May 2012

Upside-Down Apple Pancake

I often wondered how it is like to be a farm girl: me rocking a beautiful red checkered shirt, with a pair of skinny jeans tucked into my gumboots, holding a spade posing under a sun…looking over rows of apple trees beaming with pride. Oh so cool!

Zzziiipp…Okay, I’m daydreaming. Having a questionable “green thumb” as evidenced by the state of the potted oregano and thyme that was dehydrated prematurely, I still have a long way (think from Orange, NSW to Canada on foot) to go before I can run a farm.

{A beautiful farm land in Nashdale, NSW)

Fortunately, having a good connection helps. No, I don’t mean owning and running a farm. But living my fantasy through a friend who owns a farm in Nashdale. My recent visit to his farm was the closest brush I have with farm life. Hard work, determination, passion and patience are some of the key ingredients in running a successful orchard/farm. There’s no room for crying and whining over ruin manicure, dirty boots, and sore muscle for too much heavy lifting etc. Not to mention the reliance of weather to ensure the economic sustainability of a farming business.  Farming sure seems rosier in my mind than in real life!

Instead of going home with a Black Angus at the back of my trunk (haha just kidding), I was given a more portable gift – freshly picked green apples. Although they are fantastic on their own (somewhat better i.e. sweeter and long lasting than the ones I have been getting from the supermarket), I decided to use some of them for this super fluffy upside-down apple pancake. This is a good recipe if you don’t feel like flipping pancakes for a big crowd in the morning. :)

Upside-Down Apple Pancake

(adapted from Step By Step Desserts and Confections)

(Serves about 4 people)

What you need:-

  • 3 large Golden Delicious apples/ green apples
  • 60g (2 oz) butter
  • 1 tsp ground cinnamon
  • 120g (4 oz) caster sugar (half to be added in the apples, and the remaining to go in the pancakes)
  • 50g (1 2/3 oz) self-raising flour
  • 5 tbsps milk
  • 4 eggs, separated

Things you may want to know:-

  • Original recipe asked for 50g (1 2/3 oz) plain flour and 1/2 tsp baking powder which I have substituted with self-raising flour.
  • It would be handy to use a pan which is oven friendly.
  • The recipe does not recommend the replace butter with margarine because it separates from sugar during cooking.

Let’s do it:-

(1) Peel and core apples. Slice each apple about 3mm/ 1/8 inch thick. (2) Place large frying pan (diameter 25 cm / 10 inch) over medium-low heat. (3) Put butter in frying pan. Melt butter, then stir in cinnamon and 60g (2 oz) sugar; remove pan from heat. (4)In butter mixture in pan, arrange apple slices, overlapping them slightly – you can arrange the apple slices in a circle starting from the edge of pan or my way, in a straight line. (5) Return pan to low heat; cook for 10 minutes or until apples are tender but still crisp. (6) Preheat oven to 200 degrees Celsius (400 degrees F). In a medium bowl, beat flour, milk and egg yolks until blended, set aside. (7) In a separate large bowl, with electric mixer on full speed, beat egg whites and remaining until soft peak have formed.  With rubber spatula, fold egg whites into egg yolk mixture very gently. (8) Cover apple slices in pan with pancake miuxture; spread mixture evenly with rubber spatula. (9) Bake pancake in oven for 10 minutes or until golden brown. Remove pan from oven and carefully invert pancake on to a flat plate. (Emiliy – garnish with fruits if you wish.)


In my grocery bag & my weekend in a nutshell

Hope you have had a wonderful weekend.

As for me, it turned out to be a productive one: got some blog posts ready for the week, rearranged my bookshelf and potted herbs in my kitchen (which has been on my to-do list for weeks) and the usual boring but neccesary household chores like laundry and cleaning. The highlight of the weekend was definitely the live music session at the Victoria Hotel (Orange, NSW) that I’ve attended mainly to support my friend’s daughter (who is 14) who was performing on that night.  It was fun playing “groupie” for the night!

Titbits of my grocery for the week:-

  1. The orangey looking fruits are persimmons and happen to be my favourite. When they are ripe they become soft and sweet. S0 soft that you can scoop the flesh out using a spoon, like how you’d eat a kiwi fruit. My preference is to eat them just before fully ripen, a little harder, crunchier and still sweet.  I’m so glad that they are in season right now. :)
  2. Rocket and tomatoes – They are my favourite combination for salad and sandwich. Peppery rocket, tomatoes and mozzarella, a combination that will make my knees weak. (okay, it’s a tad dramatic!)
  3. Unexpectedly, I went a little cheese crazy. South Cape is having this deal in Woolworths where you buy 3 South Cape cheese and receive a free South Cape recipe book value at $19.95 RRP. I wanted the recipe book so bad. There are so many recipes I really want to try. I could have gotten the book itself but it’s more value of money to take the deal, obviously. ;)
  4. Avocado – Harris Farm is selling them for $0.99 each. I thought it was a bargain! A sign that I should swap from a normal butter to the nature’s butter. Temporarily.

My weekend in a nutshell

{Relocating my potted herbs to be closer to the window and some re-arranging to de-clutter my kitchen benchtop}


{Colour co-ordinating my bookshelf}

{4 on the 4flour at Victoria Hotel, Orange NSW – performance by OneProudMonkey – apart from almost losing my voice for trying to talk in a loud pub, it was enjoyable listening to live music and knowing indie musicians from the region.)


Orange Theme & My Quick Friday Dinner

Last week, I had the opportunity to visit Bathurst and wandering around for a day on my own while my beloved was atending a work conference. It was a beautiful day and it was nice to all day to myself. I have taken many photos during the trip and intend to dedicate a separate post on the shops and scenary that made me fall in love with Bathurst. After all I did spend a year living there and gradually, the place has grown in me.  Until then, here are bits and pieces of my trip and a photo of my expressive little conure, Mango, and last night’s dinner I quickly whipped up.

{An alley way on George St, Bathurst}

{Veggie plate with Tempura Tofu and Haloumi at the Hub, Bathurst – it was so delicious and flavoursome – seriously, meat dishes eat your heart out! lol}

{Stumbled upon a house filled with flawless Begonia – located at Machattie Park}

{Funnily, when I was typing this post, she was chewing another feather again. I always wonder why she does that. Maybe it’s like nail biting habit for humans, haha!}

{Vintage lamps – at the Naked Buds, Bathurst. This is a treasure trove of retro and vintage homewares, furniture, clothes, little trinkets etc.}

{Friday night dinner – I often crave Chinese takeaway and movies on a Friday night. Instead of buying… I try to emulate “Chinese takeaway food” at home. For this dish,  I added prawns, fresh Hokkein Noodles, garlic, fresh red chilli, choy sum, soy sauce, oyster sauce, sesame oil and white pepper.}


Fruit Infused Coconut Water – 4 Ways with C Coconut Water

You probably think I’ve gone nuts!

It is 8 degrees Celsius (about 46 degrees Fahrenheit) as I was typing this and it was sitting at about the same temperature when I made these fruit infused coconut drinks for the past few days. Yeah, talk about not being weather strutting in a bikini during winter, hehe!

You see, I was sent a couple of C Coconut Water for trialing some time ago. When I said some time ago, it was like September last year!  Before this, I didn’t even think of buying coconut water from the supermarket. Come on, I am from Malaysia where coconuts grow on trees and we sip coconut water out of an actual coconut and not from a box! I was quite sceptical of course, being a big fan the REAL coconut water.

(If you haven’t had coconut water before, it supposed to come from fresh, young green coconuts and not the oldie..oops, I meant the brown husky kind that you see in supermarket sometimes.)

I was not sure how coconut water from a box is supposed to taste like. So I’ve tried the ones that were sent to me and also tried other brands that are on the market right now, in the name of research. (I do take my product review quite seriously. :P)

So here’s what the brand claims: “100% Organic” & “straight from the coconut to you”!

And this is what I think about C Coconut Water: After trialling some other brands, I got to agree C Coconut Water tastes quite similar to the pure coconut water.  Some other brands have the overwhelming coconut scent that I would love as a scented candle and moisturisers but not as a drink. Nothing worse than the feeling of drinking a bottle of perfume, if you know what I’m sayin’? This brand has none of this. Like the REAL coconut water, it has a very subtle scent (that doesn’t remind you of a body butter) and not overly sweet at all. In some ways, it is very neutral and can be added to cocktails or replace fruit juices with this coconut water in your Bicher muesli. For me, I love to pretty it up by infusing with  fruits. Simple and rewarding (Yay to more fruits in my diet!). Enjoy! :)

Fruit Infused Coconut Water – 4 Ways

{Lime + Coconut Water – my favourite}

{Mandarin Orange/Clementine + Blueberries + Coconut Water – my favourite too!}

 {Raspberries + Lemon + Coconut Water – side note: go easy with the lemon, otherwise the white part of the lemon will make the drink bitter. }

{Strawberries + Coconut Water}

Where to buy?

You can purchase online from the C Coconut Water website.

They are also available across Australia in Thomas Dux, Santos Wholefoods, and Harris Farm Markets.

Please note – This is not a sponsored post. I was sent the products for editorial considerations and all the opinions are my own.

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