strudel

Such recipes as apple tarts, pies, and strudels are a 'given' in an apple cookbook; but add a wide range of apple drinks, chutneys and relishes, breakfast scrambles and salads and dumplings and you have a cookbook that goes well beyond most in exploring the apple's versatility.

Most common in the family, of course, is the apple strudel, and it's what we're making this time, after a fashion, but you can make good strudels out of many fruit, such as raspberries and blackcurrants, though the very best results come from the more formidably-structured fruit such as peaches, cherries, apples and pears.

We had a go at making six canapes including parma ham and chicken ballantines - a kind of sausage-shaped savoury Swiss roll filled with chicken mousse, Scotch smoked salmon blinis and mini ratatouille and feta strudels.

Very versatile pastry to keep in your freezer, it can be used to make everything from meat or vegetable pies to apple strudels and raspberry tarts.

A Strudels are almost always made with filo pastry give the required crisp finish.

A relaxed three-day break, absorbing its full flavour, along with its wiener schnitzels and apple strudels, is perfectly feasible without the need for a week's convalescence on returning home.

Place in the oven and bake for 15 minutes or until the strudels are puffed and brown.

Also new are Mini Strudels, both Sweet and Savoury, including apple, yoghurt & raspberry, potato & bacon and bacon & egg flavours.

Under a case of spun sugar our strudels looked very impressive, almost too good to eat.

Despite what one may think, not all strudels are sweet.

For puddings, we opted for creme caramel torte, chocolate and mint ice cream, apple strudels with ice cream and whipped cream and plum tart.