Apple and Potato Cake with Caramel Sauce


Apple and Potato Cake


Apple and Potato Cake

  • 1/4 cup mashed cooked apple
  • 3/4 cup mashed cooked potatoes
  • 1 tsp. butter
  • 1 cup sugar
  • 1 beaten egg
  • 1/2 cup sultanas
  • zest of 1 lemon
  • 2 cups self rising flour
  • 1 tsp. nutmeg
  • Topping:
  • 1 cup all purpose flour
  • 3/4 cup melted butter
  • 1 cup brown sugar
  • 1/2 tsp. cinnamon
  • Mix well together.
  • Mix together the apples and potatoes. Beat the butter into the apple and potato mixture. Add the remaining ingredients. Place in greased 9x 10 baking dish. Sprinkle with topping. Bake at 350 for 40 minute or until golden brown and toothpick comes out clean.
  • Leave to cool in baking dish.

Caramel Sauce

  • 3/4 cup heavy cream
  • 1/4 cup butter, cut into small pieces
  • 1 1/2 cups sugar
  • 1/4 cup plus 2 Tbsp. water


Combine the cream and butter in small saucepan and warm over medium-low heat until butter melts. Keep warm over low heat. Combine the sugar and water in a medium saucepan and cook over medium-high heat, gently swirling pan occasionally; do not stir. Use a pastry brush dipped in water to brush down any sugar crystals that have formed on the sides of the pan. Let mixture come to boil until deep golden brown. Take the pan from heat and slowly whisk in the warm cream-butter mixture. Keep in fridge in airtight container, until ready to serve.

Basic Crisp recipe for all Fruit

Basic Crisp recipe for all Fruit


8 cups fruit

zest of 1 orange or lemon

Juice of 1 lemon or orange

1 tablespoon cornstarch, depending on the juciness of the fruit

3/4 cup sugar or more depending on the sweetness of the fruit used

Combine above ingredients and place in a 8×11 inch baking dish


1 cup flour

1/2 cup granulated sugar

1/2 cup lightly packed brown sugar

1/2 tsp salt

1 cup quick cooking oats, not instant

Options: Add whatever best suits the fruit that is being used




12 tablespoons butter

In a bowl of a food processor fitted with a metal blade, combine all dry ingredients and blend until smooth. Add butter and blend until the mixture comes together, looking like moist crumbs.

Sprinkle the mixture over the top of the fruit and place baking dish on a foil lined baking sheet. Bake in a 350 degree oven for 1 hour or until topping is golden and filling in bubbling.

Fresh Fruit Minestrone Soup served with a Quenelle of Homemade Frozen Yogurt

Fresh Fruit Minestrone Soup served with a Quenelle of Homemade Frozen Yogurt



2 vanilla beans, split

1 2/3 cup water

1 3/4 cups sugar

1 1/4 cups orange juice

1 lemon, peeled and sectioned

1 banana

1 tablespoon fresh basil, chiffonade

The fruit

Use what ever is in season, peel and slice into bite size pieces.

lemon for sprinkling on cut fruit

1 tablespoon Fresh basil, chiffonade

In picture I used, melon, peaches, strawberries,blueberries, and nectarines.

Frozen Yogurt

1 3/4 cups plain yogurt

1/2 cup sugar

1/3 cup heavy cream

1/2 tsp vanilla

For the marinade, place water, sugar and vanilla beans in a saucepan and bring to boil. Remove from heat, remove vanilla pods and add orange juice and lemon segments. Blend all ingredients plus the banana and basil in a blender and blend until well combined, thick and smooth. Pour over prepared fruit, toss and refrigerate for at least 2 hours.

For the frozen yogurt, add all the ingredient to a small bowl and whisk until well combined. Add to a ice cream maker and freeze according to directions.

Ladle fruit Minestrone to a soup bowl and place a quenelle (egg shaped scoop)of frozen yogurt on top . Garnish with fresh basil.