Showing posts with label Apple. Show all posts
Showing posts with label Apple. Show all posts

Friday, 18 October 2013

Pumpkin Cookies And Toffee Apples...



Pumpkin Cookies

Time to make: 1 hour

Skill level: Beginner

We used

  • One batch cookies (see recipe below)
  • Pumpkin cookie cutter
  • Ready made sugarpaste, orange & black
  • White vegetable fat such as Trex
  • Small quantity of buttercream to act as 'glue'

How to make

  • Lightly grease your work surface with the fat and roll the kneaded orange sugarpaste to a thickness of approximately 3-4mm.
  • Using the same pumpkin-shaped cutter that cut the cookie shapes, cut a shape, lift carefully, moisten the back with buttercream and place on the cookie. 
  • Repeat with other cookies.
  • Use a finger moistened with water to smooth and round the edges.
  • Roll out the black sugarpaste in the same manner as step 1.
  • Use a craft knife or small kitchen knife to cut out pumpkin features and apply to half the cookies with a little buttercream.
TIP:

  • If desired, moisten the surface of the remaining iced cookies with water and sprinkle over orange edible glitter.

Vanilla cookies

  • 225g/8oz flour
  • 5ml/1tbsp baking powder
  • 100g/4oz butter
  • 175g/6oz caster sugar
  • 5ml/1 tsp vanilla extract
  • 1 egg, beaten

Oven temp: 190C/Gas Mark 5

Makes 20-24

How to make

  • Rub butter into sifted flour and baking powder.
  • Add sugar then mix to a dough with vanilla and egg.
  • Roll out fairly thinly on a lightly floured surface.
  • Transfer to a lightly greased baking sheet allowing space for spreading.
  • Bake until golden brown and cool on a wire rack before decorating.

Toffee Apples

Time to make: 40 mins

Skill level: Beginner

We used

  • 6 x small apples (Russet apples are best but any will do)
  • 300g sugar and small saucepan
  • Lollipop sticks
  • Slips of kraft paper
  • Slips of white card and a hole punch
  • Jewellery cord, natural
  • Cellophane wrap in orange & clear
  • Assorted ribbons in shades of orange, brown and purple
  • Alphabet rubber stamps
  • Pigment ink pad, brown

How to make

  • Prepare a sheet of kitchen foil by oiling it lightly with vegetable oil. Push a lollipop stick into each apple.
  • Melt the sugar in the pan and allow to boil gently until it turns a caramel colour. 
  • Do not overcook as it will taste bitter. 
  • Remove from heat.
  • Take each apple in turn and holding it by the stick, dip each apple in the sugar until it is well coated.
  •  TAKE CARE AS THE MELTED SUGAR MIXTURE IS EXTREMELY HOT. 
  • You might need to spoon the mixture over the last apple as the level in the pan drops. 
  • Place each apple on the oiled foil sheet and allow to cool.
  • Place each cooled apple in the centre of a 30cm square ofcellophane sheet and draw up and around the apple securing where the apple and stick meet with a knot of ribbon.
  • Attach a stamped label to each stick with the cord if desired.
 Recipe and photo credit to Hobbycraft


Thursday, 10 January 2013

Carrot And Beetroot Smoothie, Runstreak Day 10...

Hard work on the tired legs trying to run everyday, but still managing to do my #runstreak.

Nearly had to stop my challenge on Tuesday as I had planned to run with friends at the running club that night, I had a shock when I arrived home from school ( long story short I found my husband very poorly on the floor with a bad case of vertigo ) 1 hour after phoning the NHS direct help line and the doctors I had to run to pick up a prescription up for some strong medicine.

Even though I didn't want to run I still got my 3 miles run in that day,really need to get back into the car again after 10 years off driving!!. On Wednesday morning I managed just under 6 miles and another 5 today.

Today I'm sharing a healthy smoothies with beetroot. I've heard they say  beetroot can improve running ...

Serves 1-2


Ingredients

  • 200g Peeled and chopped carrots
  • 100g Cooked  pre packed beetroot, cut into slices
  • 100g Washed and chopped celery
  • 1 Red apple,core removed and chopped
  • 250 ml Red grape juice from concentrate
  • 2 Handfuls of ice cubes
  • Salt and pepper

Method

  • Place the chopped carrots,beetroot,celery and apple and place into a smoothie maker.
  • Pour the grape juice inside.
  • Place the ice cubes in.
  • Add a little salt and pepper to taste.
  • Set speed to mix for 1 minute then smooth for 30 seconds.
  • Serve straight away.

Wednesday, 2 January 2013

Oven Cooked Cherry And Apple Porridge ...

Trying to be more healthier, this breakfast I made quickly and when I came in from a run. I placed all the ingredients in the oven proof dish and popped it in the oven. By the time I was showered and dressed it was almost ready  and no need to add any sweet topping...


Serves 1

Ingredients
  •  Sunflower oil ( low fat) spray for greasing oven bowl
  • 100g Porridge oats
  • 50g ( 1 small) eating apple peeled and core taken out,chopped into small chunks
  • 50g Glazed cherries cut into halves
  • 3/4 Pint (400ml) of semi skimmed milk or a touch more if you like it milky
  • Half a tsp of ground cinnamon
  • Splash of milk

Method
  • Pre heat ( fan ) oven to 180c
  • Spray a medium bowl with oil spray
  • Place the oats, halved cherries and chop apple into the bowl
  • Mix in the milk
  • Sprinkle with the cinnamon
  • Cook in a pre heated oven for around 35 minutes
  • Leave to cool 5 minutes
  • Serve with a splash of cold milk ....



Saturday, 20 October 2012

Cinnamon Spiced Blackberry and Apple Crumble...

With National Apple Day approaching on October 21st, what better way to celebrate than to make friends and family some of Rachel Allen’s delicious Spiced Apple and Cinnamon Crumble. The perfect dish to serve after a hearty winter meal, this dessert is a simple and delicious way to use those fresh, juicy apples.


Serves 6-8

298 calories / 11.5g fat per portion

Ingredients

For the filling:


· 500g (1lb 2oz) Bramley apples peeled, cored and diced

· 50g (2oz) caster sugar

· 1-2 tbsp water

· 200g (7oz) blackberries, fresh or frozen

· Whipped cream, to serve

· Sprinkling of brown sugar, to serve

For the crumble:


· 225g (8oz) plain flour

· 110g (4oz) Kerrygold butter, now softer

· 110g (4oz) caster sugar

· 1 tsp ground cinnamon

Method

1. Preheat oven to 180°C/ fan oven 160°C/Gas Mark 4.

2. Place the apples, sugar and water in to a saucepan and place on a medium heat. Bring to a simmer and stew, stirring occasionally for 5-7 minutes until quite soft. Transfer to a pie dish, then allow to cool as you prepare the crumble.

3. Place the flour and butter in a mixing bowl, then use your fingertips to rub together until the mixture resembles coarse breadcrumbs.

4. Next mix in the sugar and cinnamon. Scatter the blackberries over the apple mixture, then cover with the crumble mixture.

5. Place in the oven and bake for 30-35 minutes or until the crumble is golden and crisp.

6. Serve warm with some whipped cream and a sprinkling of soft brown sugar


Guest Post Credits- This recipe comes from a collection of 6 brand new and exclusive recipes created by Rachel Allen featuring in The Kerrygold Community Recip-e-book. For more recipes please visit

About this post- This is a free guest post by Kerrygold UK



Sunday, 7 October 2012

Popcorn Toffee Apples...



For a devilishly delicious take on the traditional Halloween treat

Makes: 8-10

Prep time: 25 minutes

Cooking time: 25 minutes

What you need

  • 8-10 small Cox’s apples, stalks twisted off
  • 1 x 100g (4oz) bag microwave sweet popcorn
  • 225g (8oz) Lyle’s Trick Or Treacle
  • 450g (1lb) Tate & Lyle’s demerara sugar
  • 110g (4oz) unsalted butter
  • 1 tbsp red or white wine vinegar
  • You will also need 8-10 wooden ice-lolly or cake pop sticks and 2 baking trays lined with parchment paper. 

Method

  • Put the apples in a large bowl, pour over boiling water to cover and then quickly pour it off. 
  • This will remove any wax coating from the apples and will help the toffee to stick. 
  • Polish dry.
  • Push the sticks halfway into the core of the apples at the stalk end. 
  • Microwave the popcorn, according to the pack instructions, and have it ready in a bowl.
  • Next, combine the treacle, sugar, butter and vinegar in a large heavy-based pan and stir constantly over a low heat with a wooden spoon for about 15 minutes until the sugar has dissolved.
  • Bring to the boil without stirring, otherwise the sugar may crystallise, until the mixture reaches 149°-154°C, 300°-310°F or the hard-crack stage. 
  • If you don't have a thermometer you can check that the toffee is ready by dropping a teaspoon of the mixture into a bowl of cold water. 
  • It should harden instantly and, when removed, be brittle and easy to break. 
  • If you can still squash the toffee, continue to boil it.
  • Remove the pan from the heat and tilting it, quickly and carefully dip the apples one at a time in the toffee, twirling them as you do, to completely cover. 
  • Let any excess drip away before quickly scattering with popcorn whilst the toffee is still hot and place on a baking tray to harden. 
  • This is easier to do with help, with one person dipping and the other scattering with popcorn. 
  • If you find the toffee becomes too thick because the temperature has dropped, just heat it up again.
  • Once set, store the toffee apples in an airtight container in a dry place, not the fridge, and eat within 24 hours or the toffee will soften and start to liquefy.
  • If you have any spare toffee and popcorn after making the toffee apples, just stir them together in a bowl, quickly spoon into clusters on some parchment paper and leave to harden.


Recipe and photo credits by Lorna Wing for Lyles



Saturday, 1 September 2012

Blackberry And Apple Chutney...


This tasty chutney can be prepared well in advance, and is a perfect compliment to gammon, turkey and beef, as well as pork or game pies.

Makes 2 x 450g/1lb jars


You will need

  • 450g / 1lb Bramley apples, peeled, cored and cut into small chunks
  • 225g / 8oz eating apples, peeled, cored and cut into large chunks
  • 225g / 8oz red onions, peeled and sliced
  • 25g ginger root, peeled and finely chopped
  • ½ tsp peppercorns
  • 225g/8oz granulated sugar
  • 150ml / ¼ pint cider vinegar
  • 350g /12oz blackberries


Method

  • Place all the ingredients except the blackberries in a large heavy-based saucepan. 
  • Gently heat, stirring, until the sugar dissolves.
  • Bring to the boil, then reduce the heat and simmer, uncovered, for about 40 minutes, stirring occasionally, until the apples and onions are tender, the mixture has thickened and no watery juice remains.
  • Add the blackberries, then cook for a further 10 minutes until they have softened but still hold their shape.
  • Spoon the hot chutney into sterilised jars and seal. 
  • Store, unopened in a cool dark place for up to six months. 
  • Chill once opened. 
  • Serve with sliced cold meats.


Recipe and photo credit by - Seasonal Berries

Thursday, 16 August 2012

Blackberry jam...


Like Granny used to make.

There’s something very nostalgic and rewarding making your own jam.


Makes: 6 jars

Preparation time: 30 minutes

Cooking time: 30 minutes

What you need

  • 1 kg (2¼lb) blackberries, picked over and any leaves discarded
  • 1 kg (2¼lb) cooking apples, quartered, cored, peeled
  • 300 ml (½pint) water
  • 1.5 kg (3 lb 2 oz) granulated sugar
  • 1 lemon, juice only
  • Small knob of butter, about 7 g (¼oz)

Method

  • Wash jam jars and place upside down in the oven at 100c to dry thoroughly. 
  • Place a small plate in the fridge for testing the jam later.
  • Peel and cut the apples into blackberry-sized pieces and add to a preserving pan or the largest saucepan that you have. 
  • Add the water and start to simmer gently. 
  • Add the lemon juice to the pan and cook until the apples are soft – around 5-8 minutes depending on the jam. 
  • Add the blackberries, stir and take the pan off the heat.
  • Still with the pan off the heat, stir in the sugar, until it has almost dissolved. 
  • You’ll know it’s dissolving when you don’t hear or feel the sugar scraping on the pan as much when you stir.
  • When the sugar is almost completely dissolved, return the pan to the heat and bring to the boil. 
  • As it starts to boil, add the butter, which will help minimise and disperse any foam, which is a natural part of jam making.
  • Bring to a rapid, rolling boil for 15 minutes. Don’t be afraid of the rolling boil, this is crucial to producing a jam that will set.
  • Spoon a little jam on to a chilled saucer, as soon as it is cool, run a finger through the jam so that the saucer is visible. 
  • If the finger line remains and the jam wrinkles it is ready, if not boil a little longer and try again.
  • Ladle into the hot jars and fill until almost full to allow for shrinkage as the jam cools. 
  • If you’re sealing the traditional way, cover the surface of each jar with a waxed disc, with the shiny side downwards. 
  • Rinse a cellophane circle with a little water then put wetted side uppermost over the top of the jar and secure with an elastic band or add a screw topped lid. 
  • Label and leave to cool.

About this post -

Recipe and photo credit by Seasonal Berries

Tuesday, 14 August 2012

Blackberry And Apple Chutney...



This tasty chutney can be prepared well in advance, and is a perfect compliment to gammon, turkey and beef, as well as pork or game pies

Makes 2 x 450g/1lb jars

Ingredients

450g / 1lb Bramley apples, peeled, cored and cut into small chunks

225g / 8oz eating apples, peeled, cored and cut into large chunks

225g / 8oz red onions, peeled and sliced

25g ginger root, peeled and finely chopped

½ tsp peppercorns

225g/8oz granulated sugar

150ml / ¼ pint cider vinegar

350g /12oz blackberries

Method


Place all the ingredients except the blackberries in a large heavy-based saucepan. Gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce the heat and simmer, uncovered, for about 40 minutes, stirring occasionally, until the apples and onions are tender, the mixture has thickened and no watery juice remains.

Add the blackberries, then cook for a further 10 minutes until they have softened but still hold their shape.

Spoon the hot chutney into sterilised jars and seal. Store, unopened in a cool dark place for up to six months. Chill once opened. Serve with sliced cold meats.

Guest Post Credits- Seasonal Berries

Wednesday, 25 July 2012

Sunday, 22 July 2012

Eating Beetroot May Improve Running Speed :Beetroot Juice Recipes...

Eating Beetroot May Improve Running Speed

In the news recently there is more and more stories that beetroot may be good for runners and as I'm now training up for a marathon what better time to share and try some recipes for runners...

Beetroot, pink lady & grapefruit juice

There’s no need to core or peel the apples – the juicer does it all for you!

Makes ~ 2 glasses

Preparation time: none

You’ll need

  • 1 pack of vacuum packed natural cooked beetroot
  • 2 Pink lady apples
  • 1 peeled grapefruit

What to do

  • Put through a juicer.
  • Pour in to glasses and serve.


Beetroot, pear & ginger juice

No need to peel or core the pear, as the juicer does all this for you.

Makes~ 2 glasses

Preparation time~ none

You’ll need

  • 1 pack of vacuum packed natural cooked beetroot
  • 4 pears
  • 2-3 cm grated fresh ginger

What to do

  • Put through a juicer.
  • Pour in to glasses and serve.



Guest Post Credits- Love Beetroot



Thursday, 21 June 2012

Spicy Apple Cake...



Spicy Apple Cake

By Niamh Stott

Serves 8

357 calories / 14.3g fat per portion

Niamh says: ‘This is a big hit with kids and adults alike - and it’s soooo easy to make!’

Ingredients

  • 120g (4½ oz) Kerrygold butter, softened
  • 225g (8oz) light muscovado or light soft brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 350g (12oz)
  • Bramley apple sauce
  • 260g (9½ oz) plain flour
  • 1 ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • whipped cream, to serve

Method

  • Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4.
  • Line a 20cm (8 inch) round cake tin with baking paper.
  • Beat the butter and sugar together until light and fluffy.
  • Gradually add the eggs, beating well between each addition.
  • Stir in the vanilla extract and apple sauce.
  • In another bowl, sift together the flour, baking powder, bicarbonate of soda, salt, cinnamon, ginger and cloves.
  • Add the dry ingredients to the butter and sugar mixture, folding together with a large metal spoon until just combined.
  • Spoon into the prepared tin and bake for 45-50 minutes, or until a fine skewer comes out clean.
  • Allow to cool in the tin before transferring to a wire rack to cool completely.
  • Brush the top with apple sauce and serve with whipped cream.

Cook’s tip: 

  • For an alternative topping, melt 20g (3/4 oz) Kerrygold butter in a non-stick frying pan and add 1 eating apple, cored and thinly sliced.
  • Fry gently until softened, then add a pinch of ground cinnamon and 20g (3/4 oz) sugar.
  • Cook for a few more moments, cool slightly, then arrange on top of the cake

About this post -

Recipe and photo credit by-
Niamh Stott’s recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now!

Visit Kerrygold UK for more delicious recipes and to download your free copy.


Tuesday, 15 May 2012

Blackberry And Apple fizz...



Serves 1 (non-alcoholic)

You will need

  • 6 Blackberries,
  • 6-8 mint leaves,
  • 80ml pressed apple juice,
  • 10ml lime juice,
  • 12.5ml sugar syrup,
  • Dash elderflower cordial.

Method

  • Shake, double strain over crushed ice in a sling glass. 
  • Garnish with a mint sprig.

About this post -

Recipe and photo credit by Seasonal Berries

Monday, 23 April 2012

Creative Mondays Blog Hop Week 17 : Three Words ....

Chocolate,Apples,Kids.....

Hello and welcome to Creative Mondays hosted by Clairejustineoxox andJudyh-jsThoughts where you can link up all your creative post each week.... what have you all been up to this week?



Double Chocolate Apples

Ingredients

6 Apples

150g Milk chocolate cooking chocolate

100g white cooking chocolate

Sprinkles

Wooden lolly pop stick ...if you have not got any long stalks on apples...


Wash and dry 6 apples...


Break up milk chocolate and place into a heatproof dish...


Bring a pan of water to boiling then simmer placing dish inside and stir chocolate until melted.Once melted be quick to dip the apples inside the chocolate..



Clean the bowl out!!
 Pace another heat proof bowl with the white chocolate over the simmering water...


When the chocolate has melted remove from the pan and swirl over the apples and sprinkle with sprinkles...


Try and wait 10 minutes or until set...


                                                       Enjoy ...


 

Tuesday, 20 December 2011

Apple and Pear Crumble....



Simple fruit filling, the crumble topping is made from the Jordans Honey Country Crisp and honey, and served with silky soft cinnamon cream...


Prep time: 20 mins

Cook time: 40 mins

Serves 6

Ingredients

  • 125g butter
  • 4 eating apples, thinly sliced
  • 2 pears, thinly sliced
  • 100g honey
  • 80g light brown soft sugar
  • ½ tsp vanilla extract
  • 150g plain flour
  • 100g Jordans Honey Country Crisp
  • 1tsp ground cinnamon
  • 200ml double cream
  • Honey, to serve

Method

  • Preheat the oven to 180 C/ fan 170 F/ Mk 4. 
  • Butter a 1 litre ovenproof baking dish with 25g of the butter.
  • Toss the apples and pears in the honey, 30g of the sugar, and the vanilla extract. Spoon into the baking dish and bake for 10 minutes.
  • Meanwhile, rub together the remaining butter with the flour. 
  • Stir in the remaining sugar, and the Jordans Honey Country Crisp. 
  • Spoon this over the apples and pears in the dish, and bake for a further 30 minutes.

 To serve 

  • Whip the cream until thick, and stir in the cinnamon. 
  • Sweeten with extra honey if desired. 
  • Serve the crumble warm with the cream on the side.




Recipe and photo credits- Jordans Cereals


Sunday, 18 December 2011

Creamy Lincolnshire Sausage and Apple Hot Pot....


A great winter hotpot for all the family...

The creamy sauce is an ideal way to disguise the recommended daily vegetable allowance!


Prep time:  45mins

Cooking time: 1hr

Serves: 4

Ingredients

  • 454g  Lincolnshire pork sausage (8 sausages)
  • 2   Eating apples (preferably red to add colour to the dish)
  • 1  Leek
  • 2  Large carrots
  • 1  Medium onion
  • 1 Clove of garlic (crushed)
  • ½ pint   Chicken stock
  • 300g TOTAL Greek Yoghurt Classic
  • 4  Medium potatoes
  • 50g  Butter
  • Olive oil for cooking

Method

  • Pre heat the oven to Gas Mark 6/400F or 200C.
  • Peel and par boil the potatoes in a saucepan of salted water, drain and allow to cool.
  • Cut each apple into four wedges and remove the core. 
  • Gently sauté in a frying pan with a little olive oil for around 3-4 minutes then remove from the pan and place to one side.
  • Roughly cut the carrot, leek and the onion into 1 inch pieces.
  • Gently sweat with the garlic for approximately 5 minutes until they start to soften, then add the chicken stock and bring to the boil.
  • When stock has boiled, remove from the heat and add the yoghurt.
  • In a frying pan, quickly fry off the sausages in a little olive oil whilst cooking the par boiled potatoes into ¼ inch thick slices.
  • Place the sausages and apples into a large casserole dish. 
  • Then pour over the carrot, onion, leek and yoghurt mixture.
  • Next, lay the sliced half cooked potatoes over the top in an even layer. 
  • Generously brush with melted butter and bake in the middle of oven for approx 1 hr until crisp and golden on the top.

Chef’s Tip

  • Spice this dish up by switching the sausages from Lincolnshire to pork and chili or Toulouse.


Recipe and photo credit by -  Total Greek Yoghurt


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