Butter Rice Bran Oil

Chicken & Cranberry Filo

1 Chicken Breast ½ tub Cream Cheese 4 Tablespoons of Cranberry Jelly 1 Spring Onion Prenzel Bacon Salt & Garlic Pepper to taste ½ cup Prenzel Butter Rice Bran Oil 12 sheets of Filo Pastry

Place the chicken, cream cheese, cranberry jelly, spring onion, bacon salt & garlic pepper into a blender. Pulse until combined.  To check the season cook a small piece in the microwave, taste and season, repeat to double check.

Unroll the filo pasty, remove a sheet and brush with Prenzel Butter Rice Bran Oil.  Place another sheet on top & brush again with oil.  Use 3 sheets per parcel.  Keep the unused sheets  covered with glad wrap or a damp tea towel.  Divide the filling into 4 & place on the filo as shown.  Brush the edges with oil, fold, brush edges again, fold, repeat. Bake on a greased tray at 180°c for 20 minutes or until golden.

Apple and Lemon Cake 125g flour ¼ tsp salt 1 tsp ground cinnamon 6 Tbsp sugar 4 Tbsp Prenzel Butter Infused Rice Bran Oil 3 eggs 2 cups apple, peeled, cored and grated ¼ cup finely chopped dates Syrup: Finely grated rind of 1 lemon 3 cup lemon juice 2 Tbsp sugar

Preheat the oven to 180°C. Lightly oil the base and sides of a 20cm ring cake pan. Sift the flour, salt and cinnamon into a bowl. Beat the sugar and Prenzel Butter Rice Bran Oil in a large bowl. Gradually beat in the eggs until thick and creamy and doubled in volume. Stir in the grated apple and dates. Lightly fold in dry ingredients. Pour the mixture into the prepared pan and bake for 20-25 minutes until a skewer inserted into the centre comes out clean.

Meanwhile heat the lemon rind, juice and sugar, stirring to dissolve the sugar.
Remove the cake from the oven and brush the syrup over the cake. Serve with freshly whipped cream or crème fraiche. For extra taste, add a little Prenzel Lemon Zest to the cream or syrup mixture.

Drinks Match: If serving this with coffee, add a little Prenzel Butterscotch Cream.