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I also sliced some apple over the top which then roasted with the Käsespàtzle. nutmeg 1 1/2 c milk 1 tsp (generous) baking powder 2 c spinach (or 2 large cubes of frozen spinach) 1 apple

chopped 1 carrot, diced 1 hot red pepper, diced half a head of garlic, minced 2 tsp ginger, minced 2 apples onion, carrot, and pepper for a few minutes until the onion is translucent. 2) Add the garlic, ginger apples

Ingredients: 6-8 cabbage leaves 4-5 sweet potatoes, chopped 2 apples, chopped 3 carrots, chopped 1/2 Boil the sweet potatoes and apples until tender, about 10-15 minutes.

eighths 3 big carrots, roughly chopped 1/4 of a small pumpkin, chopped 1/2 butternut, roughly chopped 1 apple The salting was an attempt to apply principles from some of the food science reading I've been doing,

As mentioned in Day 17 of The Challenge This is one of our own creation. Born of leftover Mulligatawny soup and a love (read obsession) for soufflés which developed during our time in South Africa, this is a big favourite in our house and not done nearly as often as I would like! Light and fluffy, the mulligatawny flavours are attenuated but present. We tend to serve it on a bed of spiralised and sautéed veg, usually carrots and courgettes. This lends the meal a freshness, while also bulking it out (soufflés are basically very tasty air...). Ingredients: For the soufflé: 3/4 c mulligatawny soup (see recipe here) 2 tsp butter for the roux, 1 tbsp for the dish 2 tsp flour 3 egg yolks 8 egg whites 2 tsp cumin seeds 1 tsp garam masala 1 tsp cinnamon 1 tsp fenugreek seeds fried in 1 tsp butter Parmesan, grated, for the top - approx. 1/4 c. For the veggie beds: 3 courgettes, spiralised 2 carrots, spiralised 2 onions, spiralised 1 tbsp peanut oil 1 tsp white sesame seeds 1 tsp black sesame seeds 2 tbsp soy sauce 1 tbsp rice wine vinegar 1 tsp cooking sake 1/2 tbsp pomegranate molasses 1) Make a roux by melting the butter in a saucepan and mixing in the flour. Add the mulligatawny soup, then beat in the egg yolks. 2) Beat the egg white to form stiff peaks. Mix one third of these into the mulligatawny roux, then carefully fold in the rest of the whites. 3) Butter a soufflé dish thoroughly, then mix together the spices. Coat the inside of the buttered dish with the spices. 4) Pour the soufflé batter into the prepared pan. Sprinkle parmesan over the top. 5) Place this in an oven-proof dish filled with hot water (about half as high as the soufflé dish), and place the whole thing in the oven at 200°C for 35-40 minutes (if using a big dish. With individual dishes, 8-10 minutes only!) 6) Meanwhile, heat the oil in a large pan over medium high heat. sauté the onion for a minute then add the carrot, sauté a couple more minutes then add the courgette. 7) Add sesame seeds, soy sauce, vinegar and sake to the pan and toss. Don't add too much as you don't want these to be soupy. Also, don't over cook them. A little bite is good. 8) Dish, and drizzle a little pomegranate molasses over the top. Remove the soufflé from the oven and spoon immediately over the veggie beds before it collapses. I personally love this. I wasn't sure how it would go when I first went off script with soufflés, and then when I went even further off by using soup for a base instead of a batter, but things turned out rather well. I encourage anyone to try their hand at soufflés! Be creative with them! Let me know if you have any suggestions, anything you want me to try, and then share the results from, or anything you tried and want to share.

(like this Chicken and Waffles recipe) or even as a side to this Autumnal Macaroni and Cheese or Apple Particularly interesting is apple cider vinegar, especially when paired with an apple dish.

Ingredients: For the crust: 2 1/2 c flour 1 c butter, cold 1/2 c apple cider vinegar 2 tsp thyme Nutmeg large onions, chopped 3 potatoes, chopped 2 tbsp lard 1 c red cooking wine 3 tbsp tomato paste 1/2 c apple cider vinegar (I used my homemade apple and rosehip vinegar actually) 1 tsp thyme 1/2 tsp rosemary 1

I've used a number of them in different things (I used my apple and rosehip vinegar in my Black Pudding You could use apple cider vinegar instead of the rosehip vinegar for an easy swap. Use apple cider vinegar instead of the homemade one, or in a pinch, use a pre-made mayo.

pieces ( I used a tomme vaudoise, similar to a Brie, but local) Optionally, accompany with: sumac, apple liquid is gone, stir in the cheese. 4) Serve hot, and accompany with toasted walnuts, cranberry sauce, apple

We spent a couple of days making two types of plum jam and a plum and apple chutney, so we decided to Ingredients: 2 pork chops 4 carrots, sliced 3 potatoes, in chunks 2 red onions, chopped 1 apple, chopped Place pork chops over the top. 2) Stew plums and apples in a small amount of water. Add sake and rice wine vinegar, chilli and the remaining half onion. 3) Spoon the plum and apple over