Category Archives for Autumn

Recipe: Apple Flapjacks

Oats, apple, golden syrup and just the smallest hint of cinnamon. What’s not to love about these meltingly soft, sweet apple flapjacks?

The great thing about flapjacks is that despite the fact that they’re clearly a yummy little treat; sweet and gooey like a slice of cake, they’re made from oats and so they somehow seem really rather healthy. To be clear, I’m not saying that they are (in fact, to do so would be to completely ignore the artery clogging amounts of butter and the tooth rotting levels of sugar and syrup..) – but it’s certainly easier to maintain the illusion with flapjack than with a big slab of chocolate cake.

apple flapjack

Apple flapjacks are frankly even more virtuous. They’ve got one of your five a day in them for goodness sakes! They’re practically a health food. So what I’m saying is, in this month of over-indulgence, these flapjacks are a little something which you can enjoy without too much guilt.  It’s nearly Christmas after all!

apple flapjacks

Gotta taste for apples?  I’m here for you…

Salted caramel apple crumble

Apple & Blackberry Cheesecake

Spiced Apple Butter

Apple & Pear Turnovers

Apple Flapjacks
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Ingredients
  1. 350 g butter
  2. 4 tbs golden syrup
  3. 100 g light brown sugar
  4. 500 g oats
  5. 1 tsp ground cinnamon
  6. 2 apples, peeled, cored and finely sliced
Instructions
  1. Line a tin with grease proof paper and pre-heat your oven to 170 C (fan)
  2. Add the butter, sugar and golden syrup to a small pan and stir regularly until the butter has completely melted
  3. Put the oats and ground cinnamon in a large bowl and add the melted butter mix. Stir well.
  4. Add half of the oat mix to the baking tin and flatten down firmly
  5. Now add the sliced apple and cover with the rest of the oats. Flatten again to prevent crumbling later
  6. Bake in the oven for 20-30 minutes until the edges are starting to brown
  7. Remove from the oven and leave to cool slightly
  8. Now slice while still in the tin and leave to cool completely before turning out on to a board or plate
Notes
  1. After much experimenting, I have found that the jumbo oats are much crumblier, so if you want a sturdier flapjack, I would use the smaller oats.
Eat Drink Cook http://www.eatdrinkcook.co.uk/
 Now, these are fab for breakfast, for pudding or just as a little something sweet with a nice cup of tea.  

Crispy Baked Chicken with Sweet Potato Fries

That satisfying crunch, through the crispy, golden breadcrumb coating, into succulent bites of chicken…

This recipe is a slightly more grown-up, much tastier and healthier version of the kids classic, chicken nuggets and chips.  It’s for those days when you yearn for childish food. You want something simple and comforting. Something that can be eaten with your fingers, dipped into your condiment of choice and happily scoffed with guilt-free abandon.

crispy baked chicken nuggets

Pretty perfect as it is, but add the tiniest hint of rosemary and the occasional hit of chilli and suddenly this crispy baked chicken gets even more exciting. Oh, an one more thing.  This is baked chicken so you get all of the crunch but none of the grease!

Fan of Crispy Chicken?  Try this too…

Pesto Breadcrumb Chicken

Crispy baked chicken

Now as you know, I’m certainly not one to be bossy, but if you’re going to go to the trouble of making this rather fabulous crispy chicken, then it seems a shame not to enjoy it with its natural bedfellow, the gorgeously gooey sweet potato fry (or rather, a whole bowl for them if possible).

Crispy baked chicken

Crispy Baked Chicken & Sweet Potato Fries
Serves 4
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For the Crispy Baked Chicken
  1. 40 g plain flour
  2. 1 tsp dried rosemary
  3. 1/2 tsp paprika
  4. 1 large egg
  5. 100 g panko breadcrumbs
  6. 1 tsp chilli flakes
  7. 450 g skinless and boneless chicken thighs
  8. Spray oil (optional)
For the Sweet Potato Fries
  1. 3 sweet potatoes
  2. 1 tsp paprika
  3. 1 tbs olive oil
Instructions
  1. Pre-heat the oven to 200 C
  2. Line 3 baking trays with baking paper
  3. Put the flour, paprika and rosemary on a plate and season well with salt and pepper
  4. Whisk the egg in a bowl
  5. Put the panko breadcrumbs and chilli flakes in another bowl and season well
  6. Cut any fat off the chicken and then slice into strips
  7. Take each strip and coat in the flour, shake off the excess and then dip in the egg
  8. Roll each strip in the breadcrumbs and place 2 of the baking trays
  9. If you have some spray oil then give the chicken a spray. This will help it turn golden.
  10. Peel the sweet potatoes and slice them into fries
  11. Add the paprika and oil and mix so they are all coated
  12. Place them on the third baking tray and put them in the oven for 10 minutes
  13. Now turn them over and add the chicken to the oven.
  14. Bake for another 15-20 minutes
  15. Remove when the fries are soft and the chicken crispy on the outside with no pink on the inside.
Notes
  1. I use scissors to cut the chicken into strips - I find it much easier than cutting with a knife
Eat Drink Cook http://www.eatdrinkcook.co.uk/

Autumn Cottage Pie

This Cottage Pie has all the colours and tastes of autumn. A filling of minced beef, squash, herbs and just a heady touch of cinnamon. All with a bronzed crown of cheesey sweet potato…

You know that saying about how dogs start to look like their owners? Well, have you ever noticed that foods often tend to look like the seasons they belong to?

Cottage Pie

Not sure what I’m on about? Stay with me for a second… Think about the foods that you eat in summer. Vibrant, bright colours that match the world around them. Watermelon, strawberries, tomatoes… 

See what I mean? Well in autumn, the season of golds, coppers and orange, the food very kindly obliges again. Butternut squash, sweet potato and pumpkin all reflecting this cold season of warm, burnished colours.

Cottage Pie

This recipe is a celebration of some of my favourite autumn foods.  It’s actually inspired by Delia’s Special Cottage Pie from her Complete Cookery Course but with a few seasonal twists which add a subtle, but oh-so comforting sweetness.

Autumn Cottage Pie
Serves 6
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Ingredients
  1. 2 tbs olive oil
  2. 2 leeks, thinly sliced
  3. 300 g butternut squash, diced
  4. 500 g minced beef
  5. 1/2 tsp ground cinnamon
  6. 1/2 tsp dried oregano
  7. 1 tbs chopped fresh parsley
  8. 300 ml beef stock
  9. 900 g sweet potatoes
Instructions
  1. Heat the oil in a pan and then add the chopped leeks. Cook them, stirring occasionally until they have softened
  2. Add the diced butternut squash - the cubes should be around 1cm
  3. Now add the mince, cinnamon and herbs and continue to stir occasionally until browned
  4. Add the stock and bring to a simmer, then set aside
  5. Peel and chop the sweet potatoes and then add to a pan of water
  6. Pre-heat the oven to 200 C
  7. Bring the water to the boil and simmer for around 10-15 minutes until the potatoes are soft
  8. Put the sauce into a casserole
  9. Mash the sweet potatoes and add the second tbs of olive oil then add them to the top of the sauce and spread them out to cover it all
  10. Bake in the oven for 25 mins
Eat Drink Cook http://www.eatdrinkcook.co.uk/

Seasonal Food in November

November seasonal food

November has arrived, bringing with it a blanket of fog (in Nottingham at least). I’ve often found that fog, rather like snow, seems to induce a childlike frenzy of emotion in otherwise mature and well-rounded adults. 

Some find it exciting and mysterious, others, creepy and eerie. A few think it’s just plain gloomy. For me, fog awakens my need to feel cosy. Walking to work, there’s almost a ghostly quality to the city. Everyone drifting by as if in a dream until eventually, growing more distant, they’re swallowed by the mist. 

Autumn firmly here – in fact, winter edging ever closer, it’s not surprising that this month’s seasonal foods are rather few and far between…

Fruit & Veg

Dates

Pomegranates

Cauliflower

Jerusalem Artichoke

You would be forgiven for thinking that the humble cauliflower is the least exciting of this little bunch.  Perhaps it is, if it’s just boiled to within an inch of it’s life, and then served plan.  Curried however, it’s a wondrous thing. Cooked with onion, cubes of potato, and a few well chosen spices it makes a simple to make but really rather wonderful treat!

As for cauliflower cheese, I can’t think of many dishes (especially vegetable dishes) which offer such creamy comfort.  As a child, we often used to have this as a main meal, with more vegetables on the side for good measure. I never once felt there was anything lacking in such a meal!

Meat & Fish

Venison

I cooked venison for the first time last year, making my ‘Harty’ Venison Stew (I was very pleased with that little pun at the time – and I must say, I still am!)

It makes a lovely, more gamey alternative to beef, and in this rather cold and blustery month, it provides robust flavour to bolster you against the chill!

My thoughts on November’s Seasonal Foods last year…

Other seasonal eats

Chicken & Vegetable Broth

Get your glow back with a bowlful of this Chicken & Vegetable Broth. Bitefuls of carrot and swede, the occasional satisfying pop of a pea, chicken that’s fallen from the bone and glistening pearl barley… 

You know that feeling when you’ve been out in the sunshine all day and you feel all glowing and full of life? It can be hard to recreate that at this time of year. The combination of grey skies, dark mornings and rainy days can leave you feeling pretty lack lustre and, if things get really bad, downright depressed.

Chicken & Vegetable Broth

That’s when I turn to food for a spot of comfort.  I’m not talking cakes and chocolate here (although I certainly wouldn’t discount them!) No, instead, why not try to replace what’s missing in sunshine and vitamin D with food that fills you with goodness and warmth on the inside?

Chicken & Vegetable Broth

This Chicken and Vegetable Broth is full to the brim with wholesome comfort and goodness.  A steaming bowlful slurped with a hunk of crusty bread, a good book and if possible, some sort of roaring fire, cannot fail to give you that glow of satisfaction that’s so often missing around this time of year.

For more words of wisdom regarding comfort food try this…

Chicken & Vegetable Broth

PS – I’m currently lucky enough to be on hols in the very lovely village of Ringstead in Norfolk and can confirm that a brisk walk along the beach is another great way to get a healthy, happy glow.  Said walk, followed by this Broth is pretty close to perfect.

Chicken & Vegetable Broth
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Ingredients
  1. 1 tbs olive oil
  2. 6 skinless chicken thighs (approx 600 g)
  3. 2 leeks, sliced into rings
  4. 2 carrots, chopped into 1.5 cm cubes
  5. 1/3 swede, chopped into 1.5 cm cubes
  6. 2 tbs tomato purée
  7. 1 tsp dried mixed herbs
  8. 750 ml chicken stock
  9. 50 g pearl barley
  10. 100 g frozen peas
Instructions
  1. Heat the oil in large pan and add the chicken thighs. Brown on each side and then remove to a plate. You may need to do this in batches.
  2. Now add the chopped leeks to the pan and cook gently until they have softened.
  3. Add the carrots and swede, herbs and tomato purée. Stir gently for a minute or so before adding in the stock.
  4. Now add the chicken thighs back in, along with any juices that have collected on the plate
  5. Bring to the boil and add in the pearl barley
  6. Simmer gently for 45-60 minutes until the vegetables have softened and the chicken has started to fall from the bone
  7. Now remove the chicken from the bones and add it back to the broth
  8. Finally, add the peas and simmer for a further 5-10 mins
Notes
  1. The dried herbs are included here so that the lack of fresh can never get between you and a bowl of broth. They can however, be very happily replaced with fresh - such as thyme, rosemary, parsley etc
  2. Equally, don't let a lack of leeks get in your way. These can be substituted with a large onion.
Eat Drink Cook http://www.eatdrinkcook.co.uk/
 For more recipes to warm your cockles, take a look at these…

Slow cooker lamb shanks

Winter vegetable soup

Quick and easy chilli

Recipe: Smoked Haddock Quiche

Smoked Haddock Quiche. A flaky, buttery crust packed with creamy smoked haddock, cubes of potato, caramelised onion and a fresh, clean hit of parsley.  

This isn’t a recipe to attempt after work when the evening is rushed and full of chores to complete.  Make this instead on those luxuriously relaxed weekends where you can afford to spend some equally luxuriously relaxed time in the kitchen.

smoked haddock quiche

I recommend some music (Michael Bublé is my personal favourite for this sort of activity), a mug of tea or coffee (to be substituted with a glass of wine if it’s past midday) and a couple of hours of blissfully free time to spend happily slicing, rolling and whisking…

smoked haddock quiche

The result? This golden, autumnal beauty! A flaky, buttery crust packed with creamy smoked haddock, cubes of potato, caramelised onion and a fresh, clean hit of parsley.  The recipe is for 6-8 people because if you’re going to put all that effort in, then you may as well make something which will serve a crowd or last for a couple of sittings!

If you love smoked haddock, then why not try my Smoked Haddock & Prawn Chowder too?

smoked haddock quiche

Smoked Haddock Quiche
Serves 6
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For the pastry
  1. 9 oz plain flour
  2. 7 oz butter
  3. 1 egg
  4. 2 tbs cold water
For the filling
  1. 3 red onions
  2. 1 tbs light brown sugar
  3. 200 g new potatoes
  4. 300 smoked haddock, thinly sliced
  5. 300 double cream
  6. 2 eggs and 1 yolk
  7. 100 g mature Cheddar cheese
  8. 3 tbs fresh chopped parsley
  9. 2 tbs horseradish sauce
Instructions
  1. Blitz the flour and butter together in a food processor until it is the texture of breadcrumbs
  2. Add the egg and water and blitz again until it has formed into a ball of pastry
  3. Flour a clean surface and then roll the pastry into a circle that is large enough to line a 28cm/11 inch loose bottomed flan tin and leave a small overhang over the top of it
  4. Line the tin with the pastry and prick the bottom all over with a fork
  5. Place the tin in the fridge so the pastry can chill for 20 minutes
  6. Pre-heat the oven to 180 C (fan)
  7. Finely slice the onions into half moons
  8. Heat the oil and 1/2 oz butter in a large saucepan
  9. Add the onions and sugar to the pan and fry for about 20 minutes until soft and caramelised
  10. Leave them to cool
  11. Place the new potatoes in a small pan of cold water and place on a high heat for 15 minutes
  12. Once done, drain the potatoes run in cold water. Once cool enough to handle, chop the potatoes into small cubes of around 1 cm
  13. Meanwhile, take the chilled pastry out of the fridge and line it with baking paper and baking beans
  14. Bake for 15 minutes, then remove the baking paper and beans and return it to the oven for a further 5 minutes
  15. Gently whisk together the double cream, eggs and the yolk, add the chopped parsley and season with salt and pepper
  16. Now put the horseradish sauce on the bottom of the pastry case and spread it around with the back of a spoon
  17. Add the onions and spread out to cover the base
  18. Now add the sliced smoked haddock and cubes of potato
  19. Finally, pour over the cream, cheese and egg mixture and bake in the oven for 30-35 minutes
Notes
  1. My hubby, not such an onion fan as I, suggested that 2 onions would have been enough. For me, 3 was perfect, but you must choose which would be best for you.
Eat Drink Cook http://www.eatdrinkcook.co.uk/
 Serve as a light lunch for friends, still warm and accompanied by a pile of sweetcorn, slicked in butter. If you’re lucky enough to have leftovers, then scoff cold the next day (or later the same day…) with a simple dressed salad.

Chilli & Roasted Butternut Squash Soup

For those days when the world feels a little cold and too much, this Chilli & Butternut Squash Soup will bring comfort, calm and just the right amount of heat…

It could be argued that October is really the month of the pumpkin but if, like me, you can’t really be bothered with all the carving and general icky preparation, then the Butternut Squash is an excellent alternative.

Butternut Squash Soup

What other month could this beautiful vegetable belong to with its pale gold skin revealing a brilliant orange core when cut? How welcome, the warmth of those colours as the crisp chill of Autumn creeps in, frosting our breath and reddening our noses?

In need of more meals to make you feel better? Try some of these!

Winter Vegetable Soup

Mum’s Macaroni Cheese

Herby Yoghurt Chicken

Slow Cooked Lamb Shanks

Salted Caramel Apple Crumble

With this soup, the butternut squash (with the help of a fiery kick of chilli) delivers on those colours’ warming promise.

Butternut Squash Soup

Now, I don’t want to be bossy but the best way to enjoy this soup is curled up on the sofa with a blanket, a steaming bowl clutched greedily in your hands and an old film on the television.

It’s for those days when you think you may feel the onset of the sniffles and frankly the rest of the world can wait. All you need is a comfy little nest, something (or someone) to snuggle up with and a bowl of Chilli & Butternut Squash Soup.

Butternut Squash Soup

Chilli & Roasted Butternut Squash Soup
Serves 4
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Ingredients
  1. 1 Butternut Squash
  2. 2 tbs Olive Oil
  3. 1 Red Onion, chopped
  4. 1/2 Red Chilli, de-seeded and chopped
  5. 1 tsp Dried Thyme
  6. 750 ml Chicken Stock
Instructions
  1. Pre-heat the oven to 180 C (fan)
  2. Cut the squash in half and rub 1 tbs of the olive oil on both halves
  3. Place them on a baking tray and season well
  4. Bake in the oven for 40 minutes until soft
  5. In a large pan, sauté the onion, chilli and thyme in the remaining oil until softened
  6. Roughly chop the roasted squash and add to the pan
  7. Now add the stock and simmer for 10 minutes
  8. Blend until smooth (I use a hand blender for this)
Notes
  1. Serve with a dollop of crème fraiche or Greek yoghurt
Eat Drink Cook http://www.eatdrinkcook.co.uk/
 Not to  push the whole bossiness thing too far but I also highly recommend serving the soup with some Cheese & Rosemary Toasts

Recipe: Pear & Apple Turnovers

Eat these still warm from the oven, jammy fruit, almost too hot, oozing from the cracks as you take a bite. A spoonful of cold clotted cream adds just the right contrast to the syrupy apple and a cup of tea completes the moment of pure bliss…

When I think about my favourite parts of the day, food nearly always plays a role.  Saturday breakfasts in bed – a perfectly cooked poached egg served with tea and a couple of hours of peace. Family suppers around the table, catching up on each others’ day over a bowl of something warming and restorative.  Even lunches at work; microwaved leftovers which often taste even better the next day, enjoyed with a few pages of a good book or a quick catch up with a friend.

apple turnovers

Even as a child, coming home after school was one of my favourite times of day – not just because it was good to have finished lessons but because I would come home to a cup of tea and a snack.  Sometimes rice cakes and Marmite, fig rolls, ginger cake or once in a while, apple turnovers.  

What a treat! What an indulgence! What little miracles these beautiful pillows of buttery puff and jammy apple were!  

Pear & Apple Turnovers

As a student, living away from home for the first time, I still remember the wonderful day when, shopping in Kwik Save for the usual basics of pasta, cardboard sliced white and tinned tuna, I discovered a pack of apple turnovers for the very reasonable price of 99p! It seemed almost inconceivable that such luxury could be possible for under £1…

Needless to say, this recipe beats the lot.  Homemade, eaten still warm from the oven with a mug of steaming tea and if you’re feeling particularly decadent, a dollop of cream, of either the iced or clotted variety.

Pear & Apple Turnovers

The recipe makes 6. I recommend starting with a double batch…

Pear & Apple Turnovers
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Ingredients
  1. 2 apples
  2. 2 pears
  3. 1 tbs lemon juice
  4. 1 tbs flour
  5. 3 tbs granulated sugar
  6. 3 tbs water
  7. 1 tsp ground cinnamon
  8. 1 sheet of ready-made puff pastry
  9. 1 tbs light brown sugar
Instructions
  1. Line a couple of baking trays with greaseproof paper
  2. Peel and core the apples and pears and chop into cubes of approximately 1.5cm
  3. Put the fruit into a pan with the lemon juice, water, flour, sugar and cinnamon and mix together
  4. Pre-heat your oven to 180 C (fan)
  5. Heat for 5 minutes, stirring until the juices are syrupy
  6. Leave to cool
  7. Lay out the puff pastry and cut into 6 squares
  8. Dollop a spoonful of fruit on one diagonal half of each square and then fold over the other side of the pastry and seal the edges with a fork.
  9. Use the fork to pierce a few holes in the top of the turnovers and then place them on the baking trays
  10. Put in the oven and cook for 20 minutes, until crisp and golden
  11. Sprinkle with light brown sugar once out of the oven
Notes
  1. The pastry is best handled while still cold from the fridge. Once it starts to warm, it becomes much gooier (that's a word!) and harder (or in fact, much softer) to work with.
Eat Drink Cook http://www.eatdrinkcook.co.uk/
 If you’ve enjoyed this recipe then I’d be super duper pleased if you shared it with your chums!

Seasonal Food for October

october seasonal food

Well, here we are again.  The start of another month.  As the days grow shorter, so does the time we have left until Christmas.  In fact we have just 12 weeks until another year’s turkey and stockings are stuffed.

If the sheer mention of the ‘c’ word fills you with a sense of dread then take a look at my 12 part guide to a Stress Free Christmas – guaranteed to fill you with a sense of seasonal serenity instead…

We’re not there yet though so forget the Christmas shopping for today and take a moment to enjoy October and the seasonal gifts it has to offer…

Fruit/Veg

Clementine

Quince

Sweet Potato

Parsnip

Pumpkin 

Sweet potato is a huge favourite of mine.  Its nutritional benefits are unquestionable – unlike normal potato it even counts as one of your five a day! Better than that though, whether it’s roasted, mashed or made into soup, its honeyed tones add an almost dessert like sweetness to any dish, which is pure comfort on a chilly October day.

Winter Vegetable Soup

Meat/Fish

Duck

Mussels

Haddock

If you’ve never cooked with Duck then do give it a go. These days it’s not too tricky to get hold of duck legs or breasts so you don’t have to tackle a whole bird if you don’t want to.  It has a slightly stronger flavour than chicken but isn’t as ‘gamey’ as other birds like pheasant or goose.  The fat makes great roasties too…

What I had to say last October (2014)

If  you want to get more fish in your diet then haddock is a wonderfully  versatile and widely available fish.  A fish shop favourite, haddock doesn’t have to be covered in batter.  It can be cooked simply with some lemon juice and parsley as a healthy alternative.  Smoked haddock is one of my favourite fish – poached and served with creamy mash and poached egg on top. That moment when you break the yolk and it oozes into both fish and mash… sublime!  It’s a must in fish pies and it makes a mean chowder too. 

Chowder1

Foraging

Chestnuts

Sloes

Could there be anything cosier than pulling on your woollen sock slippers, pouring yourself a nip of sloe gin and enjoying the smell of sweet roasting chestnuts as you warm your cockles by the open fire? (Figurative cockles, rather than literal that is – actual cockles are just going out of season..)

Seasonal foods for September 2015

Seasonal Foods for September 2014

Recipe: Spiced Apple Butter

Filling your entire home with the smell of apples and spice, every mouthful packs an autumnal punch. Enjoy the sheer alchemy as the apples, cider, cinnamon, cloves and brown sugar are transformed into a mass of molten, burnished heaven…

spiced apple butter

How many crumbles does it take to empty an apple tree?

If you’re lucky enough to have an apple tree in your garden – or to have access to someone else’s then this time of year is generally filled with crumbles, pies and apple cake. Not a bad way to console yourself at the end of summer but occasionally, dare I say it? One feels the need for a bit of a change… After all, there are only so many crumbles and pies you can eat in a day. Personally, I draw the line at one of each but then I’ve always been a bit of a stickler.  

spiced apple butter

The thing is, even a strict regime of a pie and crumble a day doesn’t even come close to diminishing the apple glut.  Don’t get me wrong, of the gluts you could suffer, apples are probably one of the best, but it’s a glut that still needs tackling, and tackle it I will!

A sticky solution to a sticky problem

This spiced apple butter is rather wonderful.  Firstly, there’s no need to peel the apples – a job I find quite therapeutic for the first apple or two but by number five or six, I must say it’s pretty tiresome. 

spiced apple butter

Secondly, it’s a multi-purpose apple butter.  It makes a wonderful accompaniment to cheese and biccies but can also be used in sweet treats such as apple tarts or turnovers.

Wait! Before you gasp in awe and reach for your preserving pan, there’s more! This sweet, sticky, spiced apple butter comes in jars and you all know the rule about food that comes in jars right?  

“If it comes in a jar then it can be given as a gift.”  

I’m sure that’s a Shakespeare quote … or perhaps it was Martha Stewart…

spiced apple butter

Anyhoo, I’ve heard a rumour that Christmas is just around the corner so it seems that this glut of apples, plus a recipe for them that can be put in jars and given as gifts might be rather handy?

Spiced Apple Cider Butter
Yields 3
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Ingredients
  1. 2.5 lbs cooking apples
  2. 1 stick of cinnamon
  3. 3 cloves
  4. 1 lemon
  5. 1 pt dry cider
  6. Demerara sugar (approx 500g)
Instructions
  1. Roughly chop the apples - no need to peel (hurrah!)
  2. Add them to a large saucepan or preserving pan along with the spices, chopped lemon (the whole thing) and cider
  3. Bring it all to the boil, then turn down to a simmer, cover and leave for an hour until the fruit has completely softened and collapsed
  4. Blend until smooth - the easiest way is with a hand blender but a food processor is fine too
  5. Now pass the mixture through a fine sieve
  6. Weigh what's left and then put it into a clean pan
  7. Measure out 80 g of demerara sugar for every 100 g of apple mixture that you have
  8. Now add the sugar to the pan over a low heat and stir constantly until it has all dissolved
  9. Bring it back to a simmer and let it bubble gently, stirring regularly, until it has approximately halved. This will normally take between 30-60 minutes.
  10. You will now have something gloopy and the consistency of thick custard.
  11. Using a funnel, pour into your warm, dry jars and leave to cool.
Eat Drink Cook http://www.eatdrinkcook.co.uk/
 After more Gourmet Gifts?

I’ve got you covered buddy – check out the gourmet gift section of the blog 🙂

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