AUTUMN RECIPES |
We want to reduce emissions of CO2 by cutting our food miles. So we try, whenever possible, to use food that is in season and has been grown locally. All the recipes under Autumn use food that is likely to be available in Autumn.
BREAD PUDDING
It's my Gran's post war recipe for bread pudding which we made for the Greening Beeston stall on Heritage Day.
500g/1 lb leftover bread - any sort
500g/1lb mixed dried fruit - can include chopped prunes and dried apricots
2 heaped Tbsp mixed peel
1 pt milk
1 large egg
4 oz sugar (soft brown is nicest)
Zest of 1 lemon
4 oz butter or marge
1 1/2 tsp mixed spice
2 Tbsp demerara sugar
This is a dense, damp cake which doesn't rise much but is very sustaining.
Mary
500g/1 lb leftover bread - any sort
500g/1lb mixed dried fruit - can include chopped prunes and dried apricots
2 heaped Tbsp mixed peel
1 pt milk
1 large egg
4 oz sugar (soft brown is nicest)
Zest of 1 lemon
4 oz butter or marge
1 1/2 tsp mixed spice
2 Tbsp demerara sugar
- Tear the bread into a large mixing bowl and add the milk. Scrunch up with your hands until well mashed.
- Add all the dry ingredients and the egg. (You can use a mixing spoon at this stage or carry on with your hands if you enjoy it, I did as a child). Melt the butter/marge and mix in.
- Spread the mixture in a 20 cm/ 8 " square tin lined with baking parchment. Level it off and scatter with the demerara sugar.
- Bake at gas mk 4/180ºC for about 1 1\2 hours. Cut in squares and serve warm with custard or wrap up cold for packed lunches
This is a dense, damp cake which doesn't rise much but is very sustaining.
Mary
TOFFEE APPLES
The secret of getting the toffee to stick is to remove the natural wax from the apple skins first. Here’s how:
Place your apples in a large bowl or pan. Pour on nearly boiling water to cover. Leave a few seconds for the wax to melt off and float to the top and pour away.
Allow the apples to get totally dry, then push a wooden stick, chop stick or skewer through the core of each.
The following recipe makes enough toffee for about 10 apples. Use firm, sound eating apples.
450g (1lb) granulated sugar
4 Tbsp clear honey (or golden syrup)
1 tsp white or cider vinegar
Place your apples in a large bowl or pan. Pour on nearly boiling water to cover. Leave a few seconds for the wax to melt off and float to the top and pour away.
Allow the apples to get totally dry, then push a wooden stick, chop stick or skewer through the core of each.
The following recipe makes enough toffee for about 10 apples. Use firm, sound eating apples.
450g (1lb) granulated sugar
4 Tbsp clear honey (or golden syrup)
1 tsp white or cider vinegar
- Place all ingredients in a large pan and stir over a low heat until sugar has dissolved.
- STOP STIRRING. Bring to the boil and boil briskly to 130 C or 265 F, then reduce the heat slightly and continue boiling until mixture reaches 155 C (or 310 F) or ‘hard crack’ stage. This can also be tested if you haven’t got a sugar thermometer by taking the pan off the heat and dropping a little of the mixture into a bowl of cold water. If it goes hard immediately it is ready. If still squidgy boil longer.
- Dip and rotate the apples in the toffee to coat them.
- Place on greased tray or greaseproof paper to set.
MARROW RUM
For our stall at the Heritage Open Day event in 2016 we took the theme of “What’s Left in your Larder?” We shared wartime recipes and ideas for using leftovers and gluts such as Bread Pudding, Marrow Rum, Banana Cake and had samples for sale. Visitors shared their own favourite ideas too. Here we have the recipe for marrow rum.
MARROW RUM
Cut the top off a good-sized marrow and scoop out the seeds. Pack the cavity with dark brown sugar: a 3lb/1.5kg marrow will hold as much as 2lb/1kg sugar. Make a small hole in the bottom of the marrow with a knitting needle, put the marrow in a nylon stocking and hang it over a bowl. (Mine is suspended from the rungs of an upturned stool, with the bowl sitting on the underside of the seat, and covered loosely with a black bin bag.) Allow the fermenting liquid to drip into the bowl: depending on the size of the marrow, the process will take around two months. Decant the syrupy brown liqueur into bottles. You can drink it straight away or keep it to mature.
Jill
MARROW RUM
Cut the top off a good-sized marrow and scoop out the seeds. Pack the cavity with dark brown sugar: a 3lb/1.5kg marrow will hold as much as 2lb/1kg sugar. Make a small hole in the bottom of the marrow with a knitting needle, put the marrow in a nylon stocking and hang it over a bowl. (Mine is suspended from the rungs of an upturned stool, with the bowl sitting on the underside of the seat, and covered loosely with a black bin bag.) Allow the fermenting liquid to drip into the bowl: depending on the size of the marrow, the process will take around two months. Decant the syrupy brown liqueur into bottles. You can drink it straight away or keep it to mature.
Jill
USING UP BREAD
1. Bread crumbs – whiz leftover bread, any kind, in a food processor and if you’re not using them straight away store in smallish portions, say a cupful at a time, in plastic bags in the freezer. Remember to label them.
You can use them in nut loaf, meatballs, hamburgers etc.
Lightly fried with a bit of garlic and butter (or leftover garlic butter) they make a great topping for gratin dishes, cauliflower cheese, pasta dishes etc.
2. Bread pudding
For every 2 cups of torn up bread lightly pressed down add:
1 egg,
½ cup sugar (soft dark brown is best),
½ cup dried fruit,
½ cup milk
1 tsp mixed spice
Mary
MORE ...
Recently we had Mary's ideas for using up left over bread. Since then we have heard that more bread, by weight, is thrown away by the public than any other type of food. (The top 5 most wasted foods are milk, potatoes, cooked meals, soft drinks and bread.) By using up food that is left over we can not only save money but also help the environment by reducing the carbon emissions from growing and transporting the food.
Here is another easy way to use up bread, which makes a warming dish when the weather is cooler. The quantities are not critical but it is important to make sure you boil the beans thoroughly for 10 minutes and cook at least 30 minutes in total. (N.B. Raw kidney beans are poisonous.)
I pop my unused bread in the freezer. Then it's ready to defrost to make this dish, which is a vegetarian version of chili con carne. It can be as hot or mild as you prefer depending on how much chili powder you use.
CHILI CON TOFU
2 onions
2 tblsp. oil
12 oz. dried kidney beans
8 oz. firm tofu, rinsed and roughly mashed
1/2 - 1 tsp. hot chili powder (depending on taste)
1 tsp. chopped chilies (dried ones are fine)
1 tin chopped tomatoes or 5 oz. tomato puree
4 oz. bread, grated to coarse crumbs
Janet
You can use them in nut loaf, meatballs, hamburgers etc.
Lightly fried with a bit of garlic and butter (or leftover garlic butter) they make a great topping for gratin dishes, cauliflower cheese, pasta dishes etc.
2. Bread pudding
For every 2 cups of torn up bread lightly pressed down add:
1 egg,
½ cup sugar (soft dark brown is best),
½ cup dried fruit,
½ cup milk
1 tsp mixed spice
- Allow everything to soak well. Pour into a prepared baking tin (my mother always did it in a square tin but round or loaf is fine).
- Bake at Gas 4 for about 35 minutes. It should be fairly damp and dense. Cut in squares or wedges. Great for filling gaps in lunch boxes.
Mary
MORE ...
Recently we had Mary's ideas for using up left over bread. Since then we have heard that more bread, by weight, is thrown away by the public than any other type of food. (The top 5 most wasted foods are milk, potatoes, cooked meals, soft drinks and bread.) By using up food that is left over we can not only save money but also help the environment by reducing the carbon emissions from growing and transporting the food.
Here is another easy way to use up bread, which makes a warming dish when the weather is cooler. The quantities are not critical but it is important to make sure you boil the beans thoroughly for 10 minutes and cook at least 30 minutes in total. (N.B. Raw kidney beans are poisonous.)
I pop my unused bread in the freezer. Then it's ready to defrost to make this dish, which is a vegetarian version of chili con carne. It can be as hot or mild as you prefer depending on how much chili powder you use.
CHILI CON TOFU
2 onions
2 tblsp. oil
12 oz. dried kidney beans
8 oz. firm tofu, rinsed and roughly mashed
1/2 - 1 tsp. hot chili powder (depending on taste)
1 tsp. chopped chilies (dried ones are fine)
1 tin chopped tomatoes or 5 oz. tomato puree
4 oz. bread, grated to coarse crumbs
- Soak the beans overnight, or for about 8 hours, then drain and boil for 10 minutes. Turn down the heat and simmer for at least 20 minutes until soft.
- Chop the onions and fry until lightly browned.
- Combine all the ingredients and enough water to be stirrable. Bring to the boil and simmer for 10 minutes.
Janet
USING UP VEGGIES
Here are a few suggestions for using bits of leftover veggies, cooked and uncooked. You probably have some ideas of your own. Greening Beeston would be glad to receive them.
1. Soup
The most obvious use of bits of, for instance cooked carrot, broccolli & cabbage is to make soup.
2. Frittata
Leftover COOKED veggies roughly chopped. (About half a cup per serving)
An egg for each serving, beaten with a Tbsp water or milk
A bit of onion, chopped
A bit of sweet pepper, sliced or chopped
1 Tbsp veg oil
A scrap of bacon or salami (optional)
Pinch of mixed herbs
3. Stir fried noodles
Big cupful of any leftover veggies sliced up fairly small. Even leftover salad can go into this including cucumber and lettuce.
Leftover shredded chicken or ham (optional)
1 pkt instant noodles (serves 1 hungry person or 2 for a light meal )
1 small onion, sliced
1 fat garlic clove, crushed/chopped
½ inch fresh ginger, peeled & sliced into little match sticks
½ T plain veg oil
½ T sesame oil
Mary
1. Soup
The most obvious use of bits of, for instance cooked carrot, broccolli & cabbage is to make soup.
- Soften ½ an onion a minute or 2 in a scraping of butter or oil, add the chopped veg and stir around. After a few seconds pour in hot stock (leftover gravy can be incorporated) and simmer about 10 mins.
- Adjust flavour by adding a little vinegar or lemon juice, salt and sugar/honey. You can leave chunky or puree.
- Leftover rice, chopped pasta or potato can also be added. And a squirt of tomato sauce.
2. Frittata
Leftover COOKED veggies roughly chopped. (About half a cup per serving)
An egg for each serving, beaten with a Tbsp water or milk
A bit of onion, chopped
A bit of sweet pepper, sliced or chopped
1 Tbsp veg oil
A scrap of bacon or salami (optional)
Pinch of mixed herbs
- Soften the onion and bacon (if used) in the oil
- Add the sweet pepper & cooked veggies. Cook gently a few minutes.
- Pour on the beaten egg and allow to almost set. Sprinkle with herbs & seasoning.
- At this point you can add some grated cheese and place the whole pan under the grill just to melt it. If it’s a large one cut into wedges to serve.
3. Stir fried noodles
Big cupful of any leftover veggies sliced up fairly small. Even leftover salad can go into this including cucumber and lettuce.
Leftover shredded chicken or ham (optional)
1 pkt instant noodles (serves 1 hungry person or 2 for a light meal )
1 small onion, sliced
1 fat garlic clove, crushed/chopped
½ inch fresh ginger, peeled & sliced into little match sticks
½ T plain veg oil
½ T sesame oil
- Place the noodles in a flat-bottomed dish and retrieve the sachet of flavouring. Pour boiling water onto the noodles to cover.
- Place the plain veg oil in wok or frying pan & fry the onion, ginger & garlic on medium heat.
- Add the cooked veggies and meat (if using) sprinkle on the contents of the flavour sachet and stir fry.
- Drain the noodles and add to pan and sprinkle on the sesame oil & toss
Mary
COUSCOUS
For financial as well as environmental reasons, more and more people are thinking about reducing food wastage by using leftovers and measuring portion sizes. Couscous is a really quick and easy staple to keep in the cupboard for when you haven’t time to cook rice or pasta or would like a change. It is actually a kind of pasta, made from the same durum wheat flour, formed into small granules including the wheat germ so it is also nutritious but is not suitable for people who are wheat intolerant or on a gluten-free diet. It can be served hot or cold and leftovers can be added to soup or casserole, made into a salad for lunch the next day or used to stuff peppers, tomatoes or even mushrooms. And it's easy to work out how much to cook.
For extra flavour, add any or a combination of several of the following: a knob of butter, a tablespoon of salad dressing, a squeeze of lemon juice and grated lemon zest, a pinch of mixed spice, a sprinkling of chopped parsley or mint or coriander leaves. Or you can replace the hot water with boiling stock.
That’s all there is to it.
While you are waiting for the couscous to absorb the water, you can be cooking your main dish eg stir-fried veggies, mince, pasta sauce, curried chick peas or leftovers. Couscous is particularly good with roasted veggies eg pumpkin & onions; courgettes, peppers, tomatoes and garlic; roasted tomatoes, basil or rosemary, feta cheese and olive oil.
If you have the time and inclination, you can fancy it up by pressing each portion into a small mould (such as those little plastic bowls that individual fruit salads or mousses come in) and turning it out on the plate. Then decorate with a sprig of fresh herb eg mint, basil or rosemary
Mary
- About a ¼ mug of dry couscous should be enough for one person.
- Pour a portion of couscous per person into a measuring jug and note where it comes up to.
- Pour on boiling water to twice the depth of the couscous.
- Cover with a plate and leave for about 10 minutes.
- Fluff up with a fork, allow to dry for a few minutes and it is ready to serve.
For extra flavour, add any or a combination of several of the following: a knob of butter, a tablespoon of salad dressing, a squeeze of lemon juice and grated lemon zest, a pinch of mixed spice, a sprinkling of chopped parsley or mint or coriander leaves. Or you can replace the hot water with boiling stock.
That’s all there is to it.
While you are waiting for the couscous to absorb the water, you can be cooking your main dish eg stir-fried veggies, mince, pasta sauce, curried chick peas or leftovers. Couscous is particularly good with roasted veggies eg pumpkin & onions; courgettes, peppers, tomatoes and garlic; roasted tomatoes, basil or rosemary, feta cheese and olive oil.
If you have the time and inclination, you can fancy it up by pressing each portion into a small mould (such as those little plastic bowls that individual fruit salads or mousses come in) and turning it out on the plate. Then decorate with a sprig of fresh herb eg mint, basil or rosemary
Mary
NOT MASH AGAIN!
Mashed potato doesn't have to be boring and by adding other vegetables it can even count towards your 5-a-day. It will also be more colourful or flecked and full of flavour.
To improve basic mashed potatoes, once cooked (preferably steamed), drain the potatoes, cover the pan with a tea towel and leave for a few minutes for the steam to be absorbed. Add butter, warm milk and plenty of seasoning before mashing well. For fluffier mash, finish by whisking with an electric whisk or use a potato ricer.
For added luxury, add cream or crème fraiche. For added flavour, add chopped chives or spring onions, pesto, nutmeg, grainy mustard or garlic butter. Or for something completely different, use oil instead of butter and add lemon zest and lots of chopped parsley.
Different vegetables can be cooked with the potatoes to add colour and flavour. The potatoes and vegetables benefit from being steamed rather than boiled so they don't become soggy and tasteless. Generally the potatoes will take slightly longer to cook than the other vegetables – they can be cooked separately or ideally, if space allows, started before the others are added. By cooking them together, their flavours will have more time to mingle. Alternatively vegetables can be roasted before mashing for extra flavour. Why not experiment with a variety of leftover vegetables?
sweet potato and butternut squash
leek or cauliflower. Add cheese for added flavour (this will not be such smooth mash)
any root vegetable eg carrot, parsnip, swede, celeriac (this is a good way to introduce children to new vegetables as the flavour will be more subtle when mixed with potato)
fried/caramelised onions
beetroot
And don't forget that (well-scrubbed) potato and other vegetable peelings can be roasted to make healthy “crisps”.
To improve basic mashed potatoes, once cooked (preferably steamed), drain the potatoes, cover the pan with a tea towel and leave for a few minutes for the steam to be absorbed. Add butter, warm milk and plenty of seasoning before mashing well. For fluffier mash, finish by whisking with an electric whisk or use a potato ricer.
For added luxury, add cream or crème fraiche. For added flavour, add chopped chives or spring onions, pesto, nutmeg, grainy mustard or garlic butter. Or for something completely different, use oil instead of butter and add lemon zest and lots of chopped parsley.
Different vegetables can be cooked with the potatoes to add colour and flavour. The potatoes and vegetables benefit from being steamed rather than boiled so they don't become soggy and tasteless. Generally the potatoes will take slightly longer to cook than the other vegetables – they can be cooked separately or ideally, if space allows, started before the others are added. By cooking them together, their flavours will have more time to mingle. Alternatively vegetables can be roasted before mashing for extra flavour. Why not experiment with a variety of leftover vegetables?
sweet potato and butternut squash
leek or cauliflower. Add cheese for added flavour (this will not be such smooth mash)
any root vegetable eg carrot, parsnip, swede, celeriac (this is a good way to introduce children to new vegetables as the flavour will be more subtle when mixed with potato)
fried/caramelised onions
beetroot
And don't forget that (well-scrubbed) potato and other vegetable peelings can be roasted to make healthy “crisps”.
PEAR AND ALMOND TART
This recipe is good for using hard pears as they will soften during baking. It can also be made with chunks of pear (eg windfalls with bits cut out) – it just won't look as pretty. Out of season, it can be made with drained, tinned pears)
Pastry:
200g plain flour
100g butter or margarine
30g caster sugar
1 egg
Filling:
2 eggs
100g caster sugar
4 pears, peeled and halved
100g ground almonds
½ teaspoon almond essence
30g melted butter
50g self-raising flour, sifted
almond slivers (optional)
Other uses for pears: they are also nice added to chocolate or ginger cakes/puddings.
Pastry:
200g plain flour
100g butter or margarine
30g caster sugar
1 egg
Filling:
2 eggs
100g caster sugar
4 pears, peeled and halved
100g ground almonds
½ teaspoon almond essence
30g melted butter
50g self-raising flour, sifted
almond slivers (optional)
- Make the pastry by rubbing the butter into the flour until it looks like fine breadcrumbs. Mix in the sugar and then use the egg to bind the dough together. If there is not enough liquid to bind, then add a small amount of cold water or milk.
- If time allows, cover the pastry dough and leave to rest/chill for at least 1 hour before rolling out.
- Roll out the pastry to line a 20 cm loose-based flan tin. Prick the base and return to the fridge to keep cool.
- Make the filling: Whisk the eggs and sugar until pale and light. Fold in the ground almonds and essence, then the melted butter and finally the flour and baking powder.
- Put some of the almond mixture into the pastry case then sit the peeled, halved pears on top. Fill in the gaps with the remaining almond mixture. The pears will end up with a thin covering of almond mix. This is good as it prevents them drying out in baking. Decorate with almond slivers (optional).
- Bake the tart in a pre-heated oven at 180 C / Gas 4 for 30-40 minutes.
- It is best served warm, dusted with icing sugar.
Other uses for pears: they are also nice added to chocolate or ginger cakes/puddings.
GOOSE FAIR FOOD
It's that time of year again – Goose Fair and mushy peas. Unfortunately the ready-made mushy peas contain rather a lot of colouring, salt and sugar but a healthier, homemade version can easily be made with a little forward planning. They are low-fat, high in protein and full of fibre as well as being cheap.
Soak dried marrowfat peas in lots of water and a teaspoonful of bicarbonate of soda overnight. Then rinse and cook in fresh water for about 30mins until soft. Mash and season.
Mushy peas can also make the base of a tasty pea and ham soup or can be made into a curry by adding fried onions, a tin of tomatoes and some curry powder.
For a variation on traditional mushy peas, why not try mashing frozen garden peas with fresh mint?
Soak dried marrowfat peas in lots of water and a teaspoonful of bicarbonate of soda overnight. Then rinse and cook in fresh water for about 30mins until soft. Mash and season.
Mushy peas can also make the base of a tasty pea and ham soup or can be made into a curry by adding fried onions, a tin of tomatoes and some curry powder.
For a variation on traditional mushy peas, why not try mashing frozen garden peas with fresh mint?
BANK HOLIDAY BLACKBERRIES
I have many childhood memories of spending the August Bank Holiday weekend picking blackberries for making jam and a variety of puddings. In recent years, the wild blackberries seem to have appeared earlier and I've sometimes been disappointed that by the Bank Holiday they have passed their best. However, this year having been cooler, I think this Bank Holiday should still see a plentiful supply. It is easy to get carried away, despite the pernicious bramble thorns, and end up with a lot of fruit so I've been exploring some new ideas for using blackberries.
SIMPLE BLACKBERRY SALAD
Salad:
Rocket or other baby salad leaves
firm, fresh blackberries
crumbled gorgonzola or any soft cheese (eg feta, goat cheese)
Citrus Vinaigrette Dressing:
good-quality olive oil
freshly-squeezed orange, lemon, or lime juice
salt and freshly ground black pepper
Whisk together all the vinaigrette ingredients. Toss together the rocket, blackberries and the vinaigrette dressing, then serve topped with crumbled cheese.
Rocket or other baby salad leaves
firm, fresh blackberries
crumbled gorgonzola or any soft cheese (eg feta, goat cheese)
Citrus Vinaigrette Dressing:
good-quality olive oil
freshly-squeezed orange, lemon, or lime juice
salt and freshly ground black pepper
Whisk together all the vinaigrette ingredients. Toss together the rocket, blackberries and the vinaigrette dressing, then serve topped with crumbled cheese.
BLACKBERRY CAKES
For a change from crumbles and pies, use blackberries in any sponge cake or muffin mixture. Just mix in lightly for an attractive swirled effect. Good flavour combinations with blackberries include orange, cinnamon or almond.
CLASSIC PUMPKIN PIE
A good way to use up any leftover pumpkin flesh (thaw first if frozen) – just in time for Thanksgiving Day on 27 November.
Makes one large or one medium and one small
Pastry case(s)
12oz/350g flour (any flour will do but wholemeal is nice)
3oz/75g butter
3oz/75g white fat (eg Cookeen)
1 medium egg, beaten
A few tbsp cold water as needed
Or buy ready-made pastry cases
Pumpkin filling
(You could weigh these ingredients (except nuts) straight into a blender):
500g pumpkin pulp, (either roasted gently or microwaved or bought)
3 large eggs
14 oz/400ml tin evaporated milk
200g sugar (any sort, a mix of brown & white is nice)
1½ tsp ground cinnamon
1 tsp ground allspice
½ tsp ground nutmeg
½ tsp cloves
½ tsp mace
3oz/75g pecan nuts or walnuts
To make the pastry cases:
Makes one large or one medium and one small
Pastry case(s)
12oz/350g flour (any flour will do but wholemeal is nice)
3oz/75g butter
3oz/75g white fat (eg Cookeen)
1 medium egg, beaten
A few tbsp cold water as needed
Or buy ready-made pastry cases
Pumpkin filling
(You could weigh these ingredients (except nuts) straight into a blender):
500g pumpkin pulp, (either roasted gently or microwaved or bought)
3 large eggs
14 oz/400ml tin evaporated milk
200g sugar (any sort, a mix of brown & white is nice)
1½ tsp ground cinnamon
1 tsp ground allspice
½ tsp ground nutmeg
½ tsp cloves
½ tsp mace
3oz/75g pecan nuts or walnuts
To make the pastry cases:
- Make the pastry by rubbing the butter and white fat into the flour to resemble breadcrumbs.
- Add the beaten egg and as much water as needed to bring pastry together.
- Chill for half an hour before rolling out to fit pie dishes. Then line with foil or baking beans and bake blind at Gas 4 /375F/180C for 25 mins.
- Blitz all ingredients except nuts in a blender starting with the pumpkin pulp (or beat well by hand). Pour the filling into cooked pie shell(s)
- Bake 20 mins at Gas 6 /400F/ 200C, then reduce heat to Gas 4/375F/180C and arrange the nuts on the filling around the edge or in any pattern. The filling should be just set enough to support them.
- Replace pie(s) in oven for another 20 mins or until turning slightly brown. Large ones take a bit longer than small ones but not as much as you might think so keep checking. A little bit wobbly in centre is good. The pies firm up as they cool.
- Allow to cool to room temperature and serve with cream/crème fraiche or natural yogurt or a combination of both.
AN APPLE A DAY …
This year’s weather has produced a bumper crop of apples. I have picked up 62 lbs of windfalls from my medium-sized tree and haven’t even begun picking the ones still hanging on the tree yet so I'm exploring alternative uses away for the fruit rather than just a variety of crumbles, cakes, chopped, stewed and puréed apple.
Here are a few alternatives:
Here are a few alternatives:
- Add slices to a peanut butter or cheese sandwich for extra crunch and goodness.
- Place in a brown paper bag with unripe bananas, avocados or tomatoes to help them ripen or simply leave them together in a fruit bowl.
- For a quick way to brighten up your face, grate a peeled and cored apple and apply to the skin; relax for 15 minutes, then rinse off with warm water.
- Store cakes with half an apple in an airtight container. The moisture of the apple keeps the cake fresh for longer.
- Make apple candle holders by putting tea lights into the hollowed out core.
- When brown sugar has turned into a hard brick, place a slice of apple in with the sugar, seal and it will be soft again in a few days as the sugar absorbs the moisture of the fruit.
- If a soup, casserole or sauce is too salty, add a few slices of apple, stir and leave for a few minutes. Remove before serving - the apple slices will absorb the excess salt.
PUMPKINS ARE NOT JUST FOR HALLOWEEN
If you are going to go to the trouble of hollowing out and carving a pumpkin, why not make the most of the flesh too? And if you don’t go along with the whole Halloween thing, you can still use a pumpkin for its original intention – eating. There are so many ways to cook and eat it including soups, curries, roasted as a vegetable, risottos, pies and cakes, and roasted seeds.
RED THAI PUMPKIN CURRY - Serves 4
1 tbsp oil
2 onions, cut into chunks
2 tsp grated root ginger
1-2 tbsp red Thai curry paste
1 cup vegetable stock
400ml tin coconut milk
1kg pumpkin, butternut squash and carrots, chunks
Fresh Thai basil or fresh basil
2 onions, cut into chunks
2 tsp grated root ginger
1-2 tbsp red Thai curry paste
1 cup vegetable stock
400ml tin coconut milk
1kg pumpkin, butternut squash and carrots, chunks
Fresh Thai basil or fresh basil
- Heat the oil and fry the onions, root ginger and curry paste for 1 min.
- Add the stock and coconut milk. Bring to a gentle simmer.
- Add the carrots, cover the pan and cook for 5 mins.
- Then add the pumpkin and butternut squash and cook for another 5 mins until all the vegetables are tender.
- Stir in the basil and serve with rice.
PUMPKIN FUDGE - Unhealthy but delicious!
PUMPKIN FUDGE - Unhealthy but delicious!
625 g sugar
Large tin evaporated milk (400 ml)
55 g golden syrup
110 g pumpkin purée (gently boil pumpkin flesh in a little water till soft, then sieve, mash or liquidise to make puree)
Pinch salt
1 teaspoon mixed spice
1 teaspoon vanilla extract
110 g butter
75 g chopped walnuts (optional)
625 g sugar
Large tin evaporated milk (400 ml)
55 g golden syrup
110 g pumpkin purée (gently boil pumpkin flesh in a little water till soft, then sieve, mash or liquidise to make puree)
Pinch salt
1 teaspoon mixed spice
1 teaspoon vanilla extract
110 g butter
75 g chopped walnuts (optional)
- Grease a 20 cm square tin.
- In a large heavy-based saucepan, mix the sugar, evaporated milk, golden syrup, pumpkin purée and salt. Bring to the boil, stirring constantly (with a wooden spoon) until sugar is dissolved. Reduce heat and continue to boil gently without stirring.
- Heat to 110°C using a jam thermometer or until a small amount forms a soft ball when dropped into a cup of cold water. Remove the pan from the heat; add the spice, vanilla extract, butter and nuts, if used.
- Cool until lukewarm (about 43°C) then beat with a wooden spoon until thick. Then pour quickly into the tin.
- Cut into squares when cold – makes about 36 squares.
AUTUMN GLUT - GREEN TOMATO CHUTNEY
Chutneys provide an excellent way of using surplus crops such as tomatoes, courgettes and apples. When you are tired of eating them fresh and the freezer is full, this is a good way of storing home-grown crops for the long winter months and they are easy to make. There is no need to discard tomatoes that show no sign of ripening as they make a lovely chutney. They can also be used in cakes – I just need to find some green tomatoes now so that I can try a few recipes!
GREEN TOMATO CHUTNEY
2lb / 1kg green tomatoes, chopped quite small
1lb / 500g cooking apples (eg tart windfalls), peeled, cored and chopped
¾ pint / 450ml white or cider vinegar
8oz / 250g raisins or sultanas
4oz / 125g soft brown sugar
1oz / 25g ginger, finely chopped
1/2oz / 15g green chillies, very finely chopped (optional)
8oz / 225g onions, chopped
1 tsp salt
½ tablespoon mustard seed
2 cloves garlic, crushed
GREEN TOMATO CHUTNEY
2lb / 1kg green tomatoes, chopped quite small
1lb / 500g cooking apples (eg tart windfalls), peeled, cored and chopped
¾ pint / 450ml white or cider vinegar
8oz / 250g raisins or sultanas
4oz / 125g soft brown sugar
1oz / 25g ginger, finely chopped
1/2oz / 15g green chillies, very finely chopped (optional)
8oz / 225g onions, chopped
1 tsp salt
½ tablespoon mustard seed
2 cloves garlic, crushed
- Put everything in a stainless steel or enamel pan (DO NOT USE AN ALUMINIUM PAN as it reacts with the vinegar and affects the taste).
- Bring slowly to the boil, stirring with a wooden spoon to dissolve the sugar.
- Simmer gently for about 1 hour, stirring as little as possible but making sure that the mixture does not burn.
- When the chutney is tender and thick, pour into warm sterilised jars (rinse jars in hot water, then dry in a cool oven for about 10mins). Cover with plastic or plastic-lined lids (vinegar will corrode metal lids) or use Kilner jars.
- Allow to mellow for at least 1 month (and preferably longer) before using as newly-made chutney will taste harsh and vinegary.
RUNNER BEANS AGAIN!
We’ve got to that time of year when both amateur and experienced gardeners are beginning to run out of ideas for using surplus crops. The main culprits are courgettes, runner beans and apples. But they can all be used in a tasty variety of ways.
Runner beans need to be picked young as possible and frozen if necessary to use throughout the winter. They can be lightly steamed then tossed in garlic or lemon butter, added to a curry, made into chutney, cooked in a tomato, onion and garlic sauce with chunks of chorizo sausage and served hot or cold, made into wine, or dried and saved to start next year’s crop.
Why not share your ideas for making the most of bumper harvests?
Runner beans need to be picked young as possible and frozen if necessary to use throughout the winter. They can be lightly steamed then tossed in garlic or lemon butter, added to a curry, made into chutney, cooked in a tomato, onion and garlic sauce with chunks of chorizo sausage and served hot or cold, made into wine, or dried and saved to start next year’s crop.
Why not share your ideas for making the most of bumper harvests?
COURGETTES, COURGETTES, COURGETTES
If, like me, you have green-fingered friends or are a keen allotmenteer yourself, you are probably swamped by courgettes this month. Some even seem to grow as you watch them and if left unpicked for a day or 2 are soon as big as marrows. Here are some more ideas for enjoying them:
Jill
STUFFED COURGETTES
You don’t really need a recipe for this – just use your favourite foods and maybe a little imagination. The basic method is to cut the courgettes in half lengthwise, drizzle with oil and bake for about 10-20 mins (depending on size). Then fill with any of the following: bolognese or chilli mince, tuna, any rice or couscous mix, sausage meat and tomato, … You can add the scooped out courgette flesh and seeds for extra moisture. Top with breadcrumbs and/or cheese and bake for another 20mins.
Tip: if you are in a hurry, lightly cooked courgette halves in the microwave for a few mins, stuff and top with cheese, then grill to heat through and brown.
Then, follow with a moist
COURGETTE CAKE:
250g courgettes (weighed before grating)
2 large eggs
125 ml sunflower oil
150 g caster sugar
225g self raising flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
Zest ½ lemon or lime
The cakes can then be drizzled with a lemon or lime syrup made with juice and granulated sugar or sandwiched together and iced with a lemon or lime frosting: mix 100g cream cheese, 50g sieved icing sugar and juice and zest of ½ lemon or lime.
VARIATIONS:
sandwich together with chocolate butter cream icing.
add 1 tsp cinnamon to cake mix for extra flavour
Jill
STUFFED COURGETTES
You don’t really need a recipe for this – just use your favourite foods and maybe a little imagination. The basic method is to cut the courgettes in half lengthwise, drizzle with oil and bake for about 10-20 mins (depending on size). Then fill with any of the following: bolognese or chilli mince, tuna, any rice or couscous mix, sausage meat and tomato, … You can add the scooped out courgette flesh and seeds for extra moisture. Top with breadcrumbs and/or cheese and bake for another 20mins.
Tip: if you are in a hurry, lightly cooked courgette halves in the microwave for a few mins, stuff and top with cheese, then grill to heat through and brown.
Then, follow with a moist
COURGETTE CAKE:
250g courgettes (weighed before grating)
2 large eggs
125 ml sunflower oil
150 g caster sugar
225g self raising flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
Zest ½ lemon or lime
- Heat oven to 180°C, 160°C (fan) or Gas Mark 4.
- Coarsely grate whole courgettes and turn into a sieve to remove excess moisture.
- Put oil, eggs and sugar into bowl and whisk them until creamy.
- Sieve in the flour, bicarbonate of soda and baking powder and continue to whisk until well mixed.
- Stir in the grated courgette and pour mixture into 2 greased sandwich tins, about 20 muffin cases or a greased and lined 1kg loaf tin.
- Bake for 30-40 mins until firm to the touch and slightly brown (if baked in a loaf tin the cake will take about 1hr).
The cakes can then be drizzled with a lemon or lime syrup made with juice and granulated sugar or sandwiched together and iced with a lemon or lime frosting: mix 100g cream cheese, 50g sieved icing sugar and juice and zest of ½ lemon or lime.
VARIATIONS:
sandwich together with chocolate butter cream icing.
add 1 tsp cinnamon to cake mix for extra flavour
CHEESE AND APPLE QUICHE
This recipe is a good way to use up oddments of cheese and various apples.
Mary
For the pastry:
75g (3oz) grated cheese
225g (8oz) plain flour or a mix half plain, half self-raising
75g (3oz) butter/marg/white fat
½ tsp mustard powder
½ tsp salt
Filling:
40g (1½oz) butter
1 onion (about 100g/4oz), chopped
275g (10oz) grated apple (about 450 g/1lb before peeling and coring)
3 medium eggs
120g (4oz) grated cheese (same kind as in the pastry or different).
150 ml (5floz) crème fraîche/double cream
1 tsp mustard powder
1 tsp dried sage
½ bunch parsley, chopped
Alternatively make 6 individual quiches and bake for 15-20 mins.
Nice eaten hot or cold.
Mary
For the pastry:
75g (3oz) grated cheese
225g (8oz) plain flour or a mix half plain, half self-raising
75g (3oz) butter/marg/white fat
½ tsp mustard powder
½ tsp salt
Filling:
40g (1½oz) butter
1 onion (about 100g/4oz), chopped
275g (10oz) grated apple (about 450 g/1lb before peeling and coring)
3 medium eggs
120g (4oz) grated cheese (same kind as in the pastry or different).
150 ml (5floz) crème fraîche/double cream
1 tsp mustard powder
1 tsp dried sage
½ bunch parsley, chopped
- Sift flour and mustard powder into a mixing bowl. Add the fat and rub in to resemble breadcrumbs. Add the grated cheese. Add about 3 tbsp. cold water and knead to form a firm dough. Wrap in cling film or greaseproof paper and chill for at least 20 minutes. (This helps the dough relax so it doesn’t shrink during cooking.)
- Meanwhile, melt butter in a medium saucepan and add the onion. Cook gently until transparent (about 10 mins). Stir in the grated apple and cook another 2-3 mins. Take off the heat and set aside to cool a little.
- Heat the oven to 200 C/400 F/Gas Mark 6.
- Grease and flour a loose-bottomed cake tin 20cm (8”), roll out the pastry dough & line the tin. Line the pastry with foil or baking parchment and baking beans and bake for 20 mins.
- Beat the eggs and cream/crème fraîche. Add the herbs and mustard and most of the grated cheese. Save a little for topping
- Take out the baked pie shell, remove lining and spread the apple & onion mix over the base. Pour the egg & cream mix over. Then scatter remaining cheese on top.
- Reduce oven temperature to 190C/375F/Gas 5 and bake quiche for about 25 minutes or until golden.
Alternatively make 6 individual quiches and bake for 15-20 mins.
Nice eaten hot or cold.
PUMPKINS ARE NOT JUST FOR HALLOWEEN
PUMPKINS ARE NOT JUST FOR HALLOWEEN
There is no need to waste the flesh and seeds when you have carved your pumpkin. Pumpkin flesh can be used in a variety of tasty recipes including American pumpkin pie, soups, curries and delicious cakes. The seeds can be washed, tossed in soy sauce or olive oil and herbs, then roasted.
SPICED PUMPKIN CAKE
250ml vegetable oil
3 eggs
400g pumpkin puree (gently boil or roast the pumpkin flesh till tender then drain well, if necessary, and blend till smooth)
1 teaspoon vanilla extract
225g caster sugar
300g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
4 tablespoons chopped nuts (optional)
There is no need to waste the flesh and seeds when you have carved your pumpkin. Pumpkin flesh can be used in a variety of tasty recipes including American pumpkin pie, soups, curries and delicious cakes. The seeds can be washed, tossed in soy sauce or olive oil and herbs, then roasted.
SPICED PUMPKIN CAKE
250ml vegetable oil
3 eggs
400g pumpkin puree (gently boil or roast the pumpkin flesh till tender then drain well, if necessary, and blend till smooth)
1 teaspoon vanilla extract
225g caster sugar
300g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
4 tablespoons chopped nuts (optional)
- Preheat the oven to 180 C / Gas 4. Grease a 25cm cake tin and line with greaseproof paper.
- Beat together the oil, beaten eggs, pumpkin puree and vanilla extract.
- Sift the flour, sugar, bicarbonate, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour cake mixture into the prepared tin.
- Bake for 1 hour or until a skewer inserted in the middle comes out clean. Let cake cool in tin for 5 minutes then turn out onto a plate and sprinkle with icing sugar.
APPLE AND PUMPKIN PANCAKES
SPICED PUMPKIN PANCAKES Serves: 6
350ml milk 250g pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
250g plain flour
3 tablespoons dark brown soft sugar
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
JAMIE'S APPLE PANCAKES Serves 4
1 cup self-raising flour
1 cup semi-skimmed milk
1 free-range egg
1 pinch sea salt
1 pear
a few knobs butter
fat-free natural yoghurt, to serve
runny honey, to serve
350ml milk 250g pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
250g plain flour
3 tablespoons dark brown soft sugar
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
- In a bowl, mix together the milk, pumpkin puree, egg, oil and vinegar.
- In a separate bowl, combine the flour, dark brown soft sugar, baking powder, bicarbonate of soda, allspice, cinnamon, ginger and salt. Stir into the pumpkin mixture, until just combined.
- Heat a lightly oiled frying pan over medium high heat. Pour about 4 tablespoons of batter for each pancake. Brown on both sides and serve hot.
JAMIE'S APPLE PANCAKES Serves 4
1 cup self-raising flour
1 cup semi-skimmed milk
1 free-range egg
1 pinch sea salt
1 pear
a few knobs butter
fat-free natural yoghurt, to serve
runny honey, to serve
- Put the flour, milk, egg and salt in a mixing bowl and whisk until smooth. Once combined, grate in the pear, core and all then stir it through with a spoon.
- Put a large pan on a medium heat and add a knob of butter. Once that melts, add the batter, a spoonful at a time to the hot pan. You'll need to cook them in batches, cooking them for a few minutes until golden on the bottom, then lipping over and cooking for a few minutes more until they're done.
- When they are golden and fluffy, serve them right away with a dollop of natural yoghurt and some runny honey drizzled all over the top.
- Tip: If you sweeten the batter, thicken it with just a little more flour then pour them into a Yorkshire pudding or muffin tin as they also make the most delicious muffins.
APPLE BUTTER
This recipe is a good way of using windfalls and stores well. Despite the name, it contains no fat but is thicky and creamy. It can be used as jam, added to cakes, used to fill pancakes, in fact however you like. It can also be frozen instead of being stored in jars.
APPLE BUTTER
3lbs/1.5kgs cooking apples/windfalls/crab apples
Approx. 2pts/1 litre water (enough to cover fruit)
½ tsp ground cinnamon
¼ tsp ground cloves (optional)
1lb/450g sugar for each 1lb/450g apple pulp
APPLE BUTTER
3lbs/1.5kgs cooking apples/windfalls/crab apples
Approx. 2pts/1 litre water (enough to cover fruit)
½ tsp ground cinnamon
¼ tsp ground cloves (optional)
1lb/450g sugar for each 1lb/450g apple pulp
- Chop the apples without peeling or coring (but remove any bruises or rotten bits). Cover with water in a large saucepan and simmer gently for 1 hour until soft.
- Press the apples through a sieve and weigh the apple pulp.
- Return the apple pulp to the pan with the spices and sugar. Heat gently till sugar dissolves then bring to boil and boil for about 45 minutes, stirring frequently, until thick.
- Pot in warm, sterilised jars.
COURGETTES
The courgettes are beginning to be plentiful on allotments and in local shops. So after you've used them in stir-fries and flans, what next? Here are a couple of ideas which are fun to try.
COURGETTE COLESLAW
250g ( ½ lb) courgettes
100g (3 oz) carrot
½ onion
½ sweet pepper
French Dressing
1 Tbsp cider vinegar
4 Tbsp olive oil
1 tsp French mustard
½ tsp runny honey (or you can use mayonnaise)
COURGETTE BHAJI
240g (8 oz) courgette
100g (4 oz) gram or ordinary flour (or s. r. but miss out baking powder)
1 tsp baking powder
½ tsp chilli, 1 tsp coriander, 1 tsp cumin, ½ tsp turmeric (or 3 tsp curry powder)
½ tsp salt
1 Tbsp finely chopped fresh coriander
1 clove garlic
½ thumb-sized piece ginger
½ onion
Plenty of veg oil for frying
Comment: I made the bhajis more or less according to the recipe but then baked rather than fried them. Worked well esp as courgettes make the recipe very moist.
Jill
COURGETTE COLESLAW
250g ( ½ lb) courgettes
100g (3 oz) carrot
½ onion
½ sweet pepper
French Dressing
1 Tbsp cider vinegar
4 Tbsp olive oil
1 tsp French mustard
½ tsp runny honey (or you can use mayonnaise)
- Grate courgettes and carrots into large bowl
- Finely slice onion and sweet pepper
- Mix all together with chosen dressing
COURGETTE BHAJI
240g (8 oz) courgette
100g (4 oz) gram or ordinary flour (or s. r. but miss out baking powder)
1 tsp baking powder
½ tsp chilli, 1 tsp coriander, 1 tsp cumin, ½ tsp turmeric (or 3 tsp curry powder)
½ tsp salt
1 Tbsp finely chopped fresh coriander
1 clove garlic
½ thumb-sized piece ginger
½ onion
Plenty of veg oil for frying
- Grate the courgette and pat dry with a clean tea-towel.
- Place the flour in a mixing bowl & add the baking powder & salt
- Grind the spices with the garlic & ginger & add to bowl
- Slice the onion & add to bowl.
- Add the grated courgette and mix everything thoroughly.
- Allow moisture to come out of the courgettes and bind everything together. If you feel the need add a few teaspoons of water but do not allow mix to become sloppy.
- Put pan of oil (no more than 1/3 full) on to heat until a bit of flour-coated veg cooks in about 30 seconds (ie not too hot)
- Meanwhile take dessert spoonfuls of mix and form into balls about golf-ball size. (If you like them larger cook them longer and slower)
- Fry until golden and drain on kitchen paper. Serve with a raita. (Thin yogurt with chopped cucumber, mint or fresh coriander)
Comment: I made the bhajis more or less according to the recipe but then baked rather than fried them. Worked well esp as courgettes make the recipe very moist.
Jill