Tag Archives: Apple

Recipe of the Week: Broccoli & Apple Soup

Broccoli & Apple Soup

Broccoli & Apple Soup

 

Don’t be put off by the unusual combination – it really is delicious!

Time 25 mins
Serves 4
Calories 107
Fat 4g of which 0.4g is saturated
Suitable for freezing
Suitable for vegetarians

Olive oil 1 tbsp
Red onion 1, peeled and chopped
Dessert apples 2, peeled, cored and chopped
Vegetable stock 750ml (1¼ pints)
Broccoli 1 large head, trimmed and roughly chopped
Low fat natural fromage frais 4 tbsp, optional
Granary bread and Cheddar cheese to serve, optional

1 Heat oil in a large non-stick saucepan, add onion and apples, cover and cook over a low heat for 5 minutes, stirring occasionally.

2 Pour stock into pan and add broccoli. Bring up to boil, cover and simmer for 15 minutes.

3 Turn off the heat, season with black pepper and purée with a hand-held whisk. Serve immediately with a spoonful of fromage frais, and a chunk of bread and Cheddar, if using.

 

 

#recipeoftheweek

#tripletested

#soup

Recipe of the Week: Baked Apples

 

baked-apples

This only takes 5 minutes to prepare but tastes just gorgeous.

The perfect comforting pud!

Read the recipe on the Dairy Diary website.

 

Baked Apples

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 223 per portion
Fat 8g (5.2g sat) per portion
Suitable for vegetarians

Ingredients

  • Butter 40g (1½oz), softened
  • Light muscovado sugar 40g (1½oz)
  • Chopped glacé ginger 1 tbsp
  • Glacé cherries 25g (1oz), chopped
  • Ready-to-eat prunes 75g (3oz), chopped
  • Dessert apples 4
  • Custard to serve (optional)

Instructions

  1. 1 Preheat the oven to 180°C/350°F/Gas 4. Beat the butter and sugar together in a bowl until soft and smooth. Stir in the glacé ginger and then add the cherries and prunes.
  2. Cut a thin slice off the top of each apple and reserve. Core the apples and cut a very thin slice off the bottom if needed, to stop them rolling around.
  3. Stand the cored apples in a small 20cm (8in) circular dish, then press the fruit mixture into the cavities, spooning the remainder over the cut top edge. Press the apple lids back in place.
  4. Add 2 tbsp of water to the base of the dish, then bake for 30 minutes until the apples are tender. 5 Serve hot with custard, if you like.

 

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#yummy

Sausages baked with apples & squash

Sausages baked with apples & squash recipe

Autumnal squash and spiced apple baked with sausage and maple syrup.

Preparation time 10 minutes
Cooking time 30 minutes
Calories per portion 512 Kcal
Fat per portion 34g of which saturated 10g
Serves 4

Butternut squash or pumpkin 1 small
Red onion 1, peeled and thickly sliced
Granny Smith apples 2, cored, peeled and thickly sliced
Lemon juice 2 tbsp
Maple syrup 2 tbsp
Ground cinnamon 1 tsp
Vegetable oil 2 tbsp
Salt and freshly ground black pepper
Thick pork sausages 8
Chopped parsley 2 tbsp

1 Preheat the oven to 200°C/400°F/Gas 6. Line a medium-sized roasting tin with baking parchment.

2 Cut the squash or pumpkin in half and scoop out the seeds. Slice off the skin and then cut into wedges about 2cm (¾in) thick. Arrange evenly in the tin with the onion and apple slices.

3 In a small bowl, mix together the lemon juice, maple syrup, cinnamon and oil, and drizzle over the vegetables, carefully mixing them on the tray to coat them in the mixture. Season well. Arrange the sausages on top and bake with the vegetables for about 30 minutes, turning occasionally, until tender and cooked through.

4 Drain well, sprinkle with chopped parsley and serve with a green salad and some crusty bread.

Cook’s tip 
Maple syrup adds a subtle sweetness, but it is quite expensive. For a more economical version, use 2 tablespoons light brown sugar.
A Dairy Cookbook recipe.

Autumn Chutney

A perfect way to make use of home-grown apples and pears. And very satisfying to make.

Makes approx. 1.5kg
Time 3–4 hours
43 calories per tablespoon
0G fat of which 0G is saturated
Suitable for vegetarians

Autumn Chutney

Autumn Chutney

Bramley cooking apples 500g (1lb 2oz), peeled, cored and roughly chopped
Conference pears 6 large, peeled, cored and roughly chopped
Plums 8 large, stoned and quartered
Blackberries 600g (1lb 5oz)
Ginger 50g (2oz), peeled and finely chopped
Red and green chilli 1cm (½in) piece of each, deseeded and finely chopped
Onions 600g (1lb 5oz), peeled and roughly chopped
Granulated sugar 750g (1lb 11oz)
Distilled white wine vinegar, 5% acidity 450ml (16fl oz)

 

1 Put all ingredients into a large stainless steel preserving pan. Heat gently, stirring frequently until the mixture comes to the boil.

2 Reduce heat and cook for 3–4 hours (stirring often) until it is reduced by about two-thirds, or when a wooden spoon drawn across the centre leaves a path that is slow to close up.

3 Allow chutney to cool, then spoon into clean jars. Cover with acid resistant lids or waxed discs and cellophane covers.

4 Store in a cool, dark cupboard for at least 1 month before using. Serve with bread, cheese, spring onions and radishes or cherry tomatoes.

Cook’s tip
Cooking time varies according to size of pan – a wide shallow pan cooks quicker than a narrower, deep one.

Recipe taken from 2010 Dairy Diary.

Apple and Plum Crumble

Rather than make a traditional crumble mixture using flour, here oats are used as a topping. Oats are an excellent source of soluble fibre, which helps to reduce blood cholesterol levels, and as the energy from them is released slowly, you’ll feel full for longer.
Preparation time 10 minutes
Cooking time 30 minutes
Calories per portion 185 Kcal
Fat per portion 1g
of which saturated 0.2g
Serves 4
Suitable for vegetarians + freezing
Cooking apples 450g (1lb), peeled,
cored and sliced
Plums 450g (1lb), stoned and quartered
Ground cinnamon 1 tsp
Cornflour 1 tbsp
Demerara sugar 3 tbsp
Jumbo oats 3 tbsp
Olive oil spray 2–3 bursts
1 Preheat the oven to 190°C/375°F/Gas 5. Mix together the apple slices, plums, cinnamon, cornflour and 2 tablespoons of the demerara sugar. Tip the mixture into an ovenproof dish. Drizzle with 6 tablespoons of water.
2 Sprinkle the oats over the top and then the sprinkle with the remaining sugar. Spray 2–3 bursts of oil over the top of the oats. Bake in the centre of the oven for 20–30 minutes or until the topping is a light golden colour and the apples feel tender when pierced with a skewer.
Serve with real custard sauce.
Cook’s tip
For a crunchier topping, use jumbo rolled oats or ‘traditional’-style oats, which are larger than normal rolled oats.

Rather than make a traditional crumble mixture using flour, here oats are used as a topping.
Oats are an excellent source of soluble fibre, which helps to reduce blood cholesterol levels, and as the energy from them is released slowly, you’ll feel full for longer.

Apple & Plum Crumble

Apple & Plum Crumble

Preparation time 10 minutes
Cooking time 30 minutes
Calories per portion 185 Kcal
Fat per portion 1g
of which saturated 0.2g
Serves 4
Suitable for vegetarians + freezing

Cooking apples 450g (1lb), peeled, cored and sliced
Plums 450g (1lb), stoned and quartered
Ground cinnamon 1 tsp
Cornflour 1 tbsp
Demerara sugar 3 tbsp
Jumbo oats 3 tbsp
Olive oil spray 2–3 bursts

1 Preheat the oven to 190°C/375°F/Gas 5. Mix together the apple slices, plums, cinnamon, cornflour and 2 tablespoons of the demerara sugar. Tip the mixture into an ovenproof dish. Drizzle with 6 tablespoons of water.

2 Sprinkle the oats over the top and then the sprinkle with the remaining sugar. Spray 2–3 bursts of oil over the top of the oats. Bake in the centre of the oven for 20–30 minutes or until the topping is a light golden colour and the apples feel tender when pierced with a skewer.

Serve with real custard sauce.

Cook’s tip
For a crunchier topping, use jumbo rolled oats or ‘traditional’-style oats, which are larger than normal rolled oats.

Recipe taken from Hearty & Healthy Dairy Cookbook

Autumnal offerings

We enjoyed a pleasant walk via local footpaths recently and the children were intrigued by the fattening blackberries on their brambles.
It’s one of the first signs of autumn, which officially begins tomorrow. We will make a special trip – armed with baskets – to pick these delicious fruits when they are fully ripened. With a young toddler, I might need to consult my Dairy Diary stain removal page after our excursion!
It’s wonderful though to be able to enjoy the bounty of our countryside, from picking through to cooking and eating. I might try a bramble jelly this year and I will certainly have a go at the Blackberry and Apple Tartlets recipe – yum. Any more blackberry recipe suggestions gratefully received!
In Britain, in was once considered unlucky to pick blackberries after a certain date, often Michaelmas (29th September), as it was believed the devil would have spat or stamped on them. I don’t think I will be passing that little nugget of folklore on to my son during our forages!
I absolutely adore this season, with crisp sunny walks through rustling leaves, warming autumnal soups, the excitement of bonfire night and fireworks, and the changing colours of the countryside. I can’t wait to try leaf prints with Isaac when they start to fall from the trees – perfect for making cards for those who enjoy autumn Birthdays. It’s times like these when I love living in Britain with our varied weather and beautiful scenery.

We enjoyed a pleasant walk using local footpaths recently and the children were intrigued by the fattening blackberries on their brambles.

It’s one of the first signs of autumn, which officially begins tomorrow. We will make a special trip – armed with baskets – to pick these delicious fruits when they are fully ripened.

With a young toddler, I might need to consult my Dairy Diary stain removal page after our excursion!

Plump blackberries ripe for picking

Plump blackberries ripe for picking

It’s wonderful though to be able to enjoy the bounty of our countryside, from picking through to cooking and eating. I might try a bramble jelly this year and I will certainly have a go at the Blackberry and Apple Tartlets recipe – yum.

In Britain, in was once considered unlucky to pick blackberries after a certain date, often Michaelmas (29th September), as it was believed the devil would have spat or stamped on them. I don’t think I will be passing that little nugget of folklore on to my son during our forages!

I absolutely adore this season, with crisp sunny walks through rustling leaves, warming autumnal soups, the excitement of bonfire night and fireworks, and the changing colours of the countryside. I can’t wait to try leaf prints with Isaac when they start to fall from the trees – perfect for making cards for those who enjoy autumn Birthdays. It’s times like these when I love living in Britain with our varied weather and beautiful scenery.

Do you have a favourite blackberry recipe that you would like to share? Click the “Leave a comment” link below.

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