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74 items found for "apple"

  • Autumnal Macaroni and Cheese

    I had already planned on adding pumpkin and apple to the mix, so decided to go all out and make the roux using apple sauce. Ingredients: 1kg spiralli pasta 2-3 c pumpkin, chopped 1 onion, chopped 3 apples, chopped 2 tbsp butter For the roux: 3 tbsp butter 3 tbsp flour 1 1/2 - 2 c milk 1 1/2 c apple sauce 2 tbsp apple cider vinegar Place pumpkin, onion, apple and butter in a baking dish and roast at 180°C while prepping the rest of

  • Sweet Potato and Cabbage Pie

    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.

  • Rabbit Stew with a Glühwein Twist

    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,

  • Miss Sophie's Mulligatawny Soufflé

    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.

  • Black Pudding and Pumpkin Pie

    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

  • Chicken Salad with a Rosehip Vinegar Mayo

    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.

  • Plum Pork Roast

    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

  • Rotkohl

    Ingredients: 1 half of a red cabbage, chopped 2 apples, chopped 1 c raisins 2 tsp orange peel 1/4-1/2 nutmeg, freshly grated 1 c apple cider vinegar 1 c apple juice Pepper 1) Place all ingredients in a

  • Butternut and Chestnut Cream Soup

    the seeds scooped out 500g chestnuts, parboiled and peeled 3-4 tbsp olive oil 2-4 onions chopped 1 apple , chopped 1-2 tbsp apple cider vinegar 1 tsp sumac 1/8-1/4 nutmeg 1/4 tsp cloves 1-1 1/2 tsp cinnamon cream 2 tsp thyme Salt and pepper to taste Toasted pumpkin seeds to top 1) Place butternut, chestnuts, apple skillet or a roasting pan ( I used my cast iron skillet) and drizzle with 2-3 tbsp of olive oil and the apple

  • Chestnut and Sausage Risotto

    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

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