Hasselback potato is a swedish speciality.
The meaning is to roast in hot oven until extremely crunchy and golden on the outside but soft and mushy in the inside.
A potato that straddles the line between roasted and baked and that happens to be pretty too.
The style has been copied to make with large size apples.
It is very light and a delicious dessert which goes very well with vanilla icecream.
Large size apples(red ones)-2,
Brown sugar-2 and 1/2 tbsp-divided,
Melted butter-2 and 1/2 tbsp-divided,
Regular oats-2 tbsp,
Cinnamon pwd-3/4 tsp-divided,
Plain flour or maida-1 tsp.
Method:(This can be made in a 8 inch casserole or any pan the size in which the apples will fit. If made in a casserole you will not need a tray beneath it as the base is thick)
Pre heat oven to 200C
Peel, chop and core the apples into halves .
Using a knife cut the halves almost midway spacing 1/4 inch intervals.
Place apples halves cut side down in a greased pan or greased casserole.
Take a small bowl and mix 1 tbsp of butter,1/2 tsp of cinnamon pwd and 1 tbsp of brown sugar.
Brush the mixture evenly on the apples.
Remove the foil and bake for another 10 minutes.
Take out after 10 minutes and leave it to cool for 7 to 8 minutes.
Combine the remaining 1 and 1/2 tbsp of sugar,1 and 1/2 tbsp of butter,remaining cinnamon pwd, 1 tsp of flour and 1 tsp of oats in a bowl.
Can be kept in fridge for few days.
Makes 4 servings!