Apple Soup

  • I wrote in the summer about 3 fruit soups.
  • Now that it is autumn I have made another fruit soup using Bramley apples from my garden.
  • Use sour apples to make this soup – it should not be over sweet rather it should be slightly tart.
  • Just like other soups this is served as a first course.
  • This soup should be served hot.

Ingredients

  • 700g cooking apples.
  • 100g granulated sugar
  • 1½ tablespoons of potato flour or cornflour
  • Small cinnamon stick
  • 8 cloves
  • 1.5 litres of water
  • *
  • White bread croutons or cold cooked pasta to serve

Method

  • Put the water and spices into a large saucepan.
  • Peel and core the apples, chop into large pieces and add them to the pan.
  • Bring to the boil then simmer with a lid on the pan till the apples are falling apart.
  • Remove the spices.
  • Add the sugar to the liquid and bring to the boil.
  • Leave to cool a little and purée the liquid.
  • Mix the potato flour with a little water.
  • Add this to the soup.
  • Bring to the boil, stirring gently.
  • Simmer and stir until the soup thickens.
  • Serve hot  with white bread croutons or cold cooked pasta.

 

 

 

Carrot, Leek & Apple Salad

As well as any cookery books and magazines, I have notes and cuttings  from various sources.  Ever so often I look through these for inspiration and think “Yes, I must try that!”.

Here is a recipe for a salad that I jotted down when visiting one of my cousins in Białystok.

Ingredients

  • 2 large carrots – coarse grated
  • 2 leeks cut into fine slices
  • 2 eating apples – cored and rough chopped
  • Juice of half a lemon
  • 2 -3 tablespoons of full fat mayonnaise
  • Chopped chives to serve

    Method

  • Mix everything together apart from the chives.
  • Put into a serving dish
  • Sprinkle the chives on top and serve.

Served in Royal Doulton – Carnation – 1982 – 1998

Pepper & Apple Salad

Here is a refreshing salad with a honey and yoghurt dressing for a sunny day.

Ingredients

  • 1 red pepper
  • 1 yellow or orange pepper
  • 2 onions
  • 2 eating apples such as Braeburn
  • Juice of 1 lemon
  • *
  • 2 tablespoons of runny honey
  • 3 tablespoons of Greek style yoghurt
  • *
  • Flat-leaved parsley to garnish

Method

  • Cut the peppers and remove the stalk and seeds.
  • Cut the peppers into very thin strips.
  • Slice the onions finely.
  • Put the lemon juice into a bowl.
  • Core the apples and cut into small chunks.
  • Place the apples into the lemon juice.
  • Mix the peppers, onions and apples together.
  • Put the salad into a serving dish.
  • *
  • Mix the honey and yoghurt together.
  • Put this mixture on top of the salad.
  • Garnish with chopped flat-leaved parsley.

Waldorf Salad

I have been watching my box set of Fawlty Towers DVDs and have found they are still amusing after more than 40 years.

When an American guest asks for a  Waldorf salad and  Basil Fawlty replies  “I think we’re just out of  waldorfs” – I thought  – I have never actually had that – must look it up and make it!

Waldorf salad was created by Oscar Tschirky,  a Swiss – American, at the Waldorf Astoria Hotel in New York in 1896.

The original was made with celery, apple and grapes – nuts were added a bit later.

Either use green skinned apples for an all green look or red skinned for a nice contrast.

Toasted walnuts are delicious – just take care and watch them so you do not burn them!

Ingredients

  • 6 sticks of celery 
  • 2 eating apples – Braeburn are good
  • 100g walnuts – toasted
  • 100 – 150g seedless green grapes 
  • 2-3 tablespoons of full fat mayonnaise
  • Juice of half a lemon
  • *
  • Crispy lettuce leaves to serve

Method

  • Thinly slice the celery stalks
  • Core the apples and chop into small pieces
  • Chop the toasted walnuts into small pieces
  • Cut the grapes into halves
  • Mix the celery, apples, nuts and grapes together
  • Mix the mayonnaise with the lemon juice
  • Mix the dressing with the salad
  •  *
  • Hand shred the lettuce leaves and put them in the at the bottom of a shallow bowl
  • Heap the salad on top of the lettuce.

 

Serving Variation

For individual servings put one or two lettuce leaves per person in a small dish and spoon some salad in the middle.

Salad after Fawlty Towers

Recently I have been watching my box set of Fawlty Towers DVDs, which is still so amusing after all these years.

Whilst watching the episode with the American guest and the Waldorf salad  – when famously Basil Fawlty says  “I think we’re just out of  waldorfs” – I thought must try that!

I needed a salad for dinner but realised I did not have all the ingredients so decided to make a similar salad with the ingredients I had.

I will get all the ingredients for a real Waldorf salad and make that soon.

Ingredients

  • Half a white or sweetheart cabbage
  • 2 eating apples – I used Braeburn*
  • 100g of walnuts – chopped
  • 2 -3 tablespoons of mayonnaise – full fat is best

Method

  • Shred and chop the cabbage into fine pieces.
  • Core the apples and chop into small pieces.
  • Mix the cabbage, apples and walnuts together.
  • Mix in the mayonnaise.

Braeburn apples originated in New Zealand in the 1950s.

They are named after Braeburn Orchard where they where first commercially grown.

 

 

 

Szarlotka

Szarlotka is the word my mother used for (apple) crumble.

In some parts of Poland szarlotka is the word used for an apple cake.

I wanted to create a cake that was cross between a cake and a crumble.

I have used half the quantity from my apple cake (jabłecznik) recipe as the base and then used a drier crumble type mixture – called kruszonka in Polish – for the top.

I have already done this  for a rhubarb cake, so I have revisted this recipe.

I have adjusted the recipe to use just one type of flour (plain) and one type of sugar (granulated) to make it  easier.

Apple Filling

You can use an apple filling with just apples and sugar with the addition of cinnamon.

Sometimes in Poland raisins or sultanas are added to the apples.

As I had some homemade, fruit mincemeat left from last year to use up (made from Delia Smith’s recipe but without nuts) before I made this year’s batch,  I added some of this to the apples.

Ingredients

4 to 6 Bramley Apples

Granulated Sugar to taste – keep it slightly tart

A little water

4 tablespoons of mincemeat

Method

Make the apple filling first, even the day beforehand as it needs to be cold before you use it.

Peel and core the apples and cut them into thick slices.

Stew the apples gently with some sugar and very little water. You can make this in a saucepan on the stove or place the apples and sugar in a dish in the oven.

Do not add a lot of sugar at the beginning as it does not want to be too sweet, you can adjust the sweetness at the end.

Do not make it too much of a purée, cook it so that you have some soft apples but with some harder less cooked chunks as well.

Leave this to be completely cool.

Mix in the mincemeat.

 

Note

When I have lots of apples, I cook a large amount and portion this up and keep them in the freezer –  add the mincemeat when making the cake.

Base

150g  flour

2 teaspoons of baking powder

100g butter or block margarine

40g granulated sugar

1 egg yolk

1 or 2 tablespoons of lemon juice or water.

Topping (kruszonka)

120g plain flour

90g butter or block margarine

60g granulated sugar

Method

Base

You have to use a loose bottom or spring-form tin or you will not be able to get the cake out.

I use a loose bottomed anodised aluminium cake tin which is 22cm in diameter and 8cm deep.

Grease the tin well.

First make the cake base by rubbing the butter into the flour to make crumbs, then stir in the sugar.

Add the yolk and lemon juice and bring the ingredients together to form a soft dough – do not handle the dough too much.

Pre heat the oven to GM 4 – 180ºC.

Make the dough into a rough flat circle and press it into the base of the tin

Topping

Make the topping by rubbing the butter into the flour to make crumbs and then stir in the sugar.

Put the  apple mixture on top of the base – it wants to be quite a thick layer.

Sprinkle the topping crumbs over the apple mixture.

 

Bake in the oven for around 1 hour.

Leave to cool in the tin.

Use a long metal spatula to ease the cake from the side of the tin, then place the cake on to the top of a tin can and slide the side down.

 

 

Teaset here is  Woodside by Royal Grafton, 1940 – 1959

 

 

Fruity Ribs

My Polish friend who lives in Leeds often goes back to Poland to visit relatives and to have a holiday.

This summer she brought me back a recipe book which covers  a year of meals (365 meals) divided into 4 sections – namely the 4 seasons.

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There are lots of lovely recipes in the book and I am sure I will be trying many of them.

Here are two I have tried already – adapted slightly to make life easier!

Recipe 1 (autumn)

1 or 2 racks of pork ribs

2 tablespoons of raisins or sultanas

120g of ready to eat prunes

120g of ready to eat apricots

3-4 tablespoons of plain flour

3 large onions – chopped

500ml dry red wine ( more might be needed or some extra water)

4 peppercorns

4 grains of allspice

4 cloves

1 teaspoon of  dried marjoram or Italian herbs

1/2 teaspoon of salt

3 – 4  eating apples (best if quite tart – such as Granny Smiths)

Sunflower oil for frying

Method

Place the apricots & raisins in a bowl and cover them with hot water and leave for around 30 minutes.

Pre-heat the oven to GM3 160°C.

Chop the ribs into 2 rib portions.

Put the flour onto a plate and then flour the ribs on both sides.

Fry the ribs lightly in hot oil on both sides.

Place the ribs in the bottom of a oven proof dish which has a lid.

Fry the onions until golden.

Slowly add some of the liquid from the soaked fruit and cook together mixing it well.

Add this to the ribs in the dish.

Add the peppercorns, allspice, cloves, marjoram and salt.

Pour the red wine over the rib mixture.

Place in the oven for around 45 minutes.

Cut the soaked apricots into strips and add these, the prunes and the raisins to the dish and give the mixture a stir.

Place back in the oven and cook for around 90 minutes to 2 hours until the meat is tender.

Check on the liquid level during this time and add wine or water if needed.

Remove the core from the apples and cut them into quarters (leave the skin on).

Place the apples, skin side down, on top of the ribs and place the lid back on.

Put the dish back in the oven for around 20 minutes.

When serving, place the cooked apples on top of the ribs and sauce.

Serve with boiled potatoes or rice.

 

 

Recipe 2 (spring)

Start this the evening before

Ingredients

1 or 2 racks of pork ribs

4 -5 tablespoons of runny honey

750 ml of apple juice (more might be needed)

Juice & finely grated rind of 1 lemon

100g of ready to eat prunes

3 -4  large tart apples (I used Bramleys)

3 cloves

Piece of cinnamon bark – around 10cm long

Method

Chop the ribs into 2 rib portions.

Coat both sides of the ribs with the honey and place them in a non-metal dish and sprinkle the lemon rind on the top.

Cover the dish and place it in a fridge overnight.

Next Day

Pre-heat the oven to GM3 160°C

Place the ribs into an oven proof dish which has a lid.

Add the cloves and cinnamon bark to the dish.

Peel, core and thickly slice the apples & sprinkle lemon juice on them.

Arrange the apples and prunes over the ribs.

Pour the apple juice over the contents.

Place the lid on top of the dish and put in the oven.

Cook for around 2 – 3 hours until the meat is tender.

You might have to add more apple juice when you check on the progress

 

Variation

Instead of ribs you might want to use slices of shoulder pork (750g  – 1kg) the method is just the same.

I tried this with recipe 2 – the one with the apple juice.

 

Served here with boiled new potatoes and brussel sprouts à la Polonaise.

Serving dishes  are Carnation by Royal Doulton, 1982 – 1998

 

 

 

More Celeriac Salads

My Polish friend who lives in Leeds, just came back from a visit to Poland and mentioned a celeriac salad with carrots and apples that she had enjoyed.

This started me thinking and I made this one and then I tried out a couple of other ones as well.

Ingredients -1

Half a celeriac – peeled

2 -3 carrots

3 apples

Lemon juice

2- 3 tablespoons of soured cream

salt & pepper

Optional

A little bit of sugar

Method – 1

Coarse grate the celeriac.

Peel and then coarse grate the carrots.

Coarse grate 2 of the apples.

Leave the skin on the other apples, remove the core  and chop it into small pieces.

In a bowl mix the celeriac, carrots and apple together.

Add the juice of a lemon and the soured cream and mix well.

Add salt, pepper and sugar to taste.

 

 

Note

I think this tastes best when made a few hours before serving.

Ingredients -2

Half a celeriac – peeled

2-3 hard pears (Conference are good)

3-4 tomatoes

1-2  tablespoons of olive oil

Juice of 1 lemon

Salt & pepper

A little bit of sugar

Method – 2

Coarse grate the celeriac.

Peel the pears and remove the core and chop them into small chunks.

Chop the tomatoes into small chunks.

Add the olive oil and lemon juice and mix.

Add salt, pepper and sugar to taste.

 

 

 

Ingredients -3

Half a celeriac – peeled

2-3 apples (Braeburn) are good

2-3  red peppers

1-2  tablespoons of olive oil

Juice of 1 lemon

Salt & pepper

A little bit of sugar

Method – 3

Coarse grate the celeriac.

Chop the red peppers into small squares.

Blanch them with boiling water and leave to cool.

Strain and the dry the peppers – with a clean tea towel or kitchen paper.

Leave the skin on the apples, remove the core and chop them into small pieces.

Add the olive oil and lemon juice and mix.

Add salt, pepper and sugar to taste.

 

Three Celeriac Salads

 

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Served in Carnation by Royal Doulton dishes from 1982 – 1998.

 

Chicken Livers

Having written about liver in general in Lovely Liver!  I thought I would also look at chicken livers in particular.

These would have featured in my shopping on a regular basic many years ago but have been somewhat neglected in recent years – this will now change!

I could not find any fresh chicken livers in my local shops but did find tubs of frozen chicken liver – they contain around 225g per tub and the cost was very reasonable.

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Soaking the livers

All my recipe books say to soak the livers for at least 1 hour – to help remove any bitterness.

I do not remember doing this in the past but decided to try this out – they tasted lovely – not sure how much was due to the soaking.

Buttery Chicken Livers with Onions

450 -500g of chicken livers

500ml of milk

3-4 tablespoons of plain flour

3 onions

4-5 tablespoons  of butter

1 teaspoon of Italian seasoning

Salt & pepper

Method

Put the chicken livers in a bowl with the milk and leave for at least an hour.

Drain them off and pat them dry and dredge them in the flour.

Cut the onions in half and cut them into thin slices.

Fry the onion gently in some of the butter until they are golden brown.

In a separate pan fry the floured chicken livers on all sides for 2-3 minutes.

Sprinkle them with the Italian seasoning, mix well and cook for a further few minutes.

Add the livers to the onions and mix well.

Sprinkle with salt and pepper.

 

These are best served with something quite plain such as boiled rice or crusty rolls and maybe a tomato salad.

Chicken Livers with Apples

450 -500g of chicken livers

6 tablespoons of butter

2 to 3 tablespoons of sunflower oil

2 onions

2 eating apples (I used Pink Lady)

1 tablespoon of granulated sugar

Salt & pepper

Method

This really needs 3 frying pans!

I have described each as a separate stage but you can  do these at the same time.

Cut the onions into half and then slice into thin half circles.

In one frying pan,  fry the onions gently in 3 tablespoons of butter until they are golden.

Peel and core the apples and cut them into quarters.

In another frying pan, melt the 1 tablespoon of butter and heat the apples gently on all sides.

 

Add the tablespoon of sugar and continue to cook on a low heat for 2-3 minutes until the sugar starts to caramelise.

Add the apples to the onions and mix together.

 

In a seperate pan melt 2 tablespoons of butter.

Fry the chicken livers in the butter, stirring and turning them for around 3-4  minutes.

Srpinkle with salt and pepper.

Mix the livers with the apples and onions.

 

 

 

 

 

 

 

Good served with crusty bread.

 

Bean Salad

Bean Salad with Apple & Hard-boiled Eggs

As I was trying out some herring salads I came across the following mixture which worked so well together.  I decided it would make a good salad mixture on its own.

Originally this would have been made with soaked and then boiled haricot beans  – for ease I use a tin of baked beans from which the sauce has been washed off.

Ingredients

1 tin of haricot beans (tinned beans (410g) with the tomato sauce washed off , rinsed and patted dry).

1 thinly sliced then chopped onion

2 chopped (red skinned) apples

3- 4  chopped hard-boiled eggs

2-3 tablespoons of  mayonnaise ( full fat is the best here)

Salt & pepper to taste

 

 

 

 

Method

Prepare all the ingredients

Mix all the ingredients together in a large bowl.

You can sprinkle chopped flat-leaved parsley on top when serving.