This is a real delicious hearty alternative snack to bags of sinful potato chips. I used 4122 NZ Queen apples because they have deep red skin colour with sweet flavour and crisp, juicy white flesh; just perfect for apple chips making!

Yields ~ 40 – 50 chips

Ingredients

• 5 ripe apples
• 2 tbsp lemon juice
• 400 ml water

Method

1. Briefly wash the apples with tap water. Core each apple with an apple corer, then carefully slice them into ~5 mm rings with a knife. Discard or eat the outer rings that have most skin on them, which we won’t be needing.
2. In a bowl, combine lemon juice and water. Soak the apple slices in the mixture for 5 – 10 mins. Then remove them from the bowl and briefly dab dry on kitchen towel.
3. Place them in a single layer on baking trays and dry in oven on lowest temperature (80 – 90°C) for around 4 – 6 hours (can be done in stages), depending on how crispy you want them to be. The longer they dry, the crispier they get. Flip the slices occasionally as they dry. Keep the oven door slightly ajar with a wooden spoon/skewer to create airflow so that the slices dry rather than cook.
4. Remove from oven, transfer into airtight jar. Store in cool, dry dark place. Check regularly for any signs of deterioration.

(adapted from PreserveIt! by Lynda Brown, DK Publishing)

Makes 2 glasses

Ingredients

• 3 Kiwifruit (peeled)
• 1/2 Lemon (sliced)
• 1 Tbsp Caster Sugar
• 1 Green Tea Bag
• 500ml Boiling Water

• Ice Cubes (to serve)
• Kiwifruit Slices (to serve)
• Lemon Slices (to serve)

Method

1. Combine lemon slices and tea bag in large heatproof bowl/jug then pour boiling water over. Infuse for 5 minutes before discarding tea bag.
2. Meanwhile, juice kiwifruits through juice extractor.
3. Add kiwifruit juice and sugar to the infused tea. Stir until sugar dissolves. Set aside to cool, then chill.
4. Serve chilled with ice cubes, garnish with kiwi and lemon slices.

Our Rabbit Origami tutorial featured on i-Pet – Issue 11!

Our Chocolate Caramel recipe featured on Instructables!

Anyone who has a sweet tooth would adore these creamy, rich, chewy, melt-in-your-mouth homemade candies.

Makes ~ 50 candies

PART 1: Caramel Flavour

Ingredients

• 38ml Water
• 70g Corn Syrup
• 80g Caster Sugar
• 10g Unsalted Butter
• 100ml Double Cream
• ½tsp Vanilla Extract
• pinch of  Salt

Method

1. Line a dish or baking pan (approx. 16cm x 20cm) with parchment paper. Set aside.
   
2. In a saucepan, bring water, syrup and sugar to a boil on medium low heat.
3. Add in butter, double cream, vanilla extract and salt to the sugar mixture. Stir well.
4. Remove from heat once the caramel mixture reaches 117°C.
5. Pour and fill half of the lined dish with the hot caramel. Set aside.

 

PART 2: Chocolate Caramel Flavour

Ingredients

• 60g Chocolate (70% cocoa)
• 100ml Double Cream
• 70g Corn Syrup
• 80g Caster Sugar
• ½tsp Vanilla Extract

Method

1. In a saucepan, melt chocolate over medium low heat.
2. Stir in double cream, syrup, sugar and vanilla extract and bring mixture to a boil.
3. Remove from heat once the mixture reaches 115°C.
4. Pour and fill the other half of the lined dish with the hot chocolate caramel.
5. Set aside to cool completely in room temperature before dividing the chocolate caramel into cubes.
6. Wrap them individually with transparent cellophane or wax paper.