Tag: Apples

Celeriac & Apple Soup

  • I tried out this new recipe yesterday and it was delicious.
  • The balance of flavours can be adjusted depending on how large your celeriac is and how many apples you have.
  • Bramley cooking apples or other sour apples are needed as the soup is not intended to be sweet – more the sourness that is so popular in many Polish dishes.
  • This soup is one that is served warm.

Ingredients

  • 1 celeriac
  • 3 – 4 large Bramley apples.
  • 2-3 tablespoons of butter
  • 1½ litres of vegetable stock ( I use Marigold powder)
  • 125ml of dry sherry or wine
  • Salt & Pepper to taste.

Method

  • Peel the celeriac and chop it into small pieces.
  • Peel and core the apples and chop them into small pieces.
  • Melt the butter in a saucepan and add the celeriac and apples.
  • Heat then gently to soften but do not brown.
  • Add the stock and bring to the boil.
  • Put the lid on the saucepan and then simmer until the celeriac is soft.
  • Use a stick blender to purée the soup.
  • Season to taste.
  • Stir in the sherry and serve.

Meakin – Spanish garden soup dish

Red Cabbage Goląbki

  • I bought this little booklet in Wrocław and have been trying out a few ideas.
  • These goląbki are made with red cabbage and filled with apples, onion and sultanas. 
  • I found that red cabbage leaves seem tougher than white cabbage and did not tear as much.
  • I steamed the red cabbage as I find this easier than boiling.
  • Of course your hands will be full of red/purple dye – lemon juice at the end gets rid of most of the colour.
  • They take a lot of time to prepare – next time I will make the filling the day before.
  • The original recipe used water in which to cook the goląbki.

Ingredients for the filling

  • 2 onions – chopped
  • 3 Bramley apples – peeled, cored and chopped
  • 2 cups of boiled rice – a sticky type is good
  • Large handful of sultanas or raisins
  • 1 tablespoon of granulated sugar
  • 1 teaspoon of marjoram or Italian herbs
  • 2-3 tablespoons of butter to fry the onions and apples

Method for the filling

  • Fry the onions gently in the butter – do not brown.
  • Once the onions are soft and golden add the apples and heat together.
  • Add the rice, sultanas and sugar.
  • Mix well and leave to cool.

Ingredients for the goląbki

  • 1 red cabbage
  • Water or apple juice
  • *
  • Filling as above

Method for goląbki

  • Steam a whole cabbage.
  • Cut off the leaves one by one as they become pliable.
  • You can cut out some of the thick part of the base of the leaf.
  • 11 – 12 leaves are good for this amount of filling.
  • Pre-heat the oven to GM 4 –  180°C.
  • Place 2 tablespoons of filling onto each leaf.
  • Roll up the leaves with the thick part inside first.
  • Place the goląbki close together in a roasting tin.
  • Cover the goląbki with hot water or apple juice.
  • *
  • If you have any leaves left over, cover the dish with these.
  • Cover the dish with aluminium foil.
  • Cook for around 2-3 hours in the oven.
  • *
  • Discard the extra leaves which are there to take up any excess heat and prevent the goląbki burning.
  • *
  • You can cook these earlier and reheat for an hour when required.

NOTE

I thought they were even nicer with the apple juice the second time I made them.

Apple Mincemeat Crumble Squares

  • This is my 525 post – Thank you everyone for reading them.
  • This is a quicker alternative to making individual little mince pies.
  • There is a buttery layer of shortcrust pastry at the bottom.
  • A crumble mixture on the top.
  • In between a layer of Apple mincemeat. 
  • Or use good quality mincemeat with a cooked cooking apple added but no extra sugar.

Ingredients – Pastry

  • 150g plain flour  –  
  • 75g butter 
  • 1-2 tablespoons of icing sugar (optional)
  • 1 egg yolk
  • Juice of 1 lemon (and maybe 1 tablespoon of cold water)

Method  – Pastry

  • Rub the butter into the flour to make “breadcrumbs”.
  • Mix in the icing sugar.
  • First with a knife and then with your fingertips mix in the yolk & lemon juice (and  maybe a tablespoon of cold water.)
  • You are aiming to get a dough which is not wet.
  • Rest for about 20 minutes.

Ingredients  – Crumble

  • 90g plain flour
  • 45g butter
  • 45g granulated sugar

Method – Crumble

  • Rub the butter into the flour until you have breadcrumbs.
  • Stir in the sugar.

Method – Overall

  • Pre-heat the oven to GM6 – 200°C
  • Grease and line with 1 piece of baking paper 2 long sides and the base of a 26 x 21 cm tin.
  • Roll out the pastry into a  thin rectangle that fits the base of the tin.
  • Spread the mincemeat over the pastry.
  • Sprinkle the crumble mix over the top.
  • Use a fork to ‘rough up’ the top.
  • Bake for around 25 – 30 minutes.
  • *
  • Cut into squares when cool.

Apple Mincemeat

  • This is a fresher tasting mincemeat than the classic English version.
  • It does not contain any fats.
  • Similar to Cranberry mincemeat – see previous post.
  • It will keep if kept in the fridge for up to a month.
  • Best to use this up quickly.

INGREDIENTS

  • 2 large Bramley apples – peeled, cored and chopped.
  • 100g granulated sugar
  • 2 oranges zest & juice or 3 large satsumas
  • 150g currants
  • 150g raisins
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 125ml sherry

METHOD

  • Have prepared 3- 4 sterilised jar jars.
  • Put the apples, sugar, zest and juice into a saucepan and heat till the fruit starts to soften.
  • Add the dried fruit and spices and continue heating and stirring for around 5 minutes.
  • Add the sherry and continue heating and stirring for another 5-10 minutes until you have a thick liquid free mixture.
  • Leave to go cold and pot up into cold sterilised jars.
  • Keep in the fridge and use within a month.

Easy Apple Cake

  • I have had a huge harvest of Bramley apples this year, so am always looking for different recipes from my standard favourite one.
  • This is based on an American idea with just a free form base and slightly raised sides.
  • It has been adapted to make a it more like a Polish apple cake  –  jabłecznik.
  • I have tried it several times and two secrets are:
  • 1) NOT have too much pastry and
  • 2) NOT to have loads of filling.
  • The pastry should be rolled out until it is thin.

Ingredients – pastry

  • 200g flour
  • 100g butter
  • 1 egg yolk
  • Juice of 1 lemon
  • *
  • 1 egg yolk – use it all – for sealing
  • *
  • 1 egg white – beaten
  • 1 tablespoon of granulated sugar

Ingredients – filling

  • 2 large Bramley apples
  • 75g raisins or sultanas
  • 75g granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground mixed spice
  • 1/4 teaspoon freshly ground nutmeg
  • *
  • Icing sugar to dust – optional

Method – filling

  • Peel and core the apples and chop them into small pieces.
  • Add the raisins, sugar and spices.
  • Mix together and leave to one side.

Method – pastry

  • Rub the butter into the flour until like breadcrumbs.
  • Add the egg yolk and lemon juice and mix to a soft dough.
  • Add more water sparingly if necessary.
  • *
  • Wrap in plastic and leave in the fridge for 30 minutes.
  • *
  • Butter / Grease a large baking sheet.
  • Pre-heat the oven to GM6 – 200°C.
  • *
  • Roll out the pastry thinly until you have a rough circle around 25cm.
  • Place the pastry onto the sheet.
  • Brush the egg yolk over a circle round 25cm in diameter.
  • Pile up the filling onto the circle.
  • Bring up the sides of the pastry.
  • Brush the sides with the egg white.
  • Sprinkle on the tablespoon of granulated sugar.
  • *
  • Bake for 30-35 minutes until the pastry is golden.
  • Leave to cool on a wire rack.
  • *
  • Sprinkle with icing sugar before serving.

Liver & Apples

  • As you might know from previous posts – I love liver.
  • I used lambs liver – but use pork or beef if that is want you have or like.
  • In Poland calf’s liver is thought to be the best.
  • I saw this combination ages ago and have only just had time to make it – it is super.
  • Use two frying pans to make this – it is easier.

INGREDIENTS

  • Around 100g liver per person
  • 2  apples
  • 2 small onions
  • Butter & sunflower oil  for frying

METHOD 

  • Best to make this using 2 frying pans.
  • Slice the liver thinly.
  • Cut the onions in half and slice thinly.
  • Core the apple and cut into thick slices – keep the skin on in parts of it  – remove any blemishes 
  • Fry the onions gently in the butter and oil mixture.
  • Add the apple pieces and heat these with the onions until they are soft.
  • Keep this warm whilst you cook the liver.
  • Fry the liver in another pan – to the degree of cooking you like (I like it slightly pink).
  • Serve the liver and the onion and apple mix together.
  • This apple and onion mixture was so delicious I will be using this again with pork chops or pork loin.
  • Served on oval plates – Johnstons Snowflake.

Fresh Cabbage & Apples

  • I came across a Polish idea to cook white cabbage with apples.
  • The writer did not give a method nor did they say whether they made it sweet or tart.
  • I went for a slightly sweet version and I thought the result was delicious.

Ingredients

  • 1 sweetheart cabbage or a small white cabbage
  • 2 large Bramley apples
  • 500ml water
  • 2-3 tablespoons of granulated sugar

Method

  • Preheat the oven to GM 3 – 160°C.
  • Use a large oven proof dish with a lid.
  • Chop the cabbage into rough squares.
  • Peel and core the apples and chop these into chunks.
  • Mix the cabbage, apples and sugar together and put in the dish.
  • Add the water.
  • Cook for around 1 hour.
  • Keep an eye on this about half way through as the apples can fluff up and escape from the dish.
  • *
  • Serve with roast chicken, duck or pork.
  • *
  • You can add part of the sugar and add the rest to taste at the end.

  • Served in Bavarian china with a forget me knots pattern

Jabłecznik with a Different Filling

  • This is a variation on my well loved Polish Apple Cake.
  • I came across this filling whilst doing some research for Historic English recipes.
  • This is a Georgian recipe.
  • Rather than cinnamon, nutmeg and orange are used.
  • Egg yolks and butter are also added.
  • In the original recipe the filling was used in a tart.
  • Here I have used my Mama’s jabłecznik  recipe for the cake.
  • The filling has to be cold so you can make it the night before.

Ingredients – Filling

  • 4 Bramley apples
  • Juice and zest of 1 orange
  • 2-3 tablespoons of granulated sugar
  • 30g butter
  • 1 teaspoon of freshly grated nutmeg
  • 3 eggs yolks

Method – Filling

  • Peel, core and slice the apples
  • Place the apples in a saucepan with the sugar, zest and juice of the orange.
  • Cook until the apples are soft.
  • Add the grated nutmeg.
  • Take off the heat and add the butter.
  • When cold add the egg yolks and mix  well.

Ingredients – Cake

  • 300g plain flour
  • 3 teaspoons of baking powder
  • 200g butter
  • 75g granulated sugar
  • 1 egg yolk (save the white for the topping)
  • Juice of 1 lemon and 3-5 tablespoons of cold water
  • *
  • Sprinkle of granulated sugar for the top of the cake

Method

  • You need a round tin with a loose base or a spring form tin or you will not be able to get the cake out.
  • I always use an anodised aluminium tin, 22cm in diameter and 8 cm deep, which does not rust.
  • Grease the tin well.
  • Rub the butter into the flour to make fine crumbs and add the sugar.
  • Add the egg yolk and the lemon juice and enough water to make a soft “dough” (try not to add more flour),  handle it as little as possible.
  • Leave it to chill for about ½ an hour as this makes it easier to handle.
  • *
  • Pre heat the oven to GM5 – 190oC.
  • Take slightly more than half the dough and press it into the cake tin.
  • Add the apple filling on top.
  • The rest of the dough will go on top of the apple mixture.
  • I use a rolling pin to make a circle that is smaller than the tin diameter and then place this on top.
  • Do not worry if the dough falls apart, just place it on with the breaks nearly touching.
  • Brush with beaten egg white.
  • Sprinkle the sugar on top.
  • Bake for around 50 minutes to 1 hour.
  • Leave to cool in the tin.
  • Tea Plate – Bramble Rose by Duchess from the 1960s.

Apple Sauce

  • This sauce is super just eaten on its own or can be eaten with vanilla sauce.
  • Both these should be chilled.
  • You can also serve it with fresh fruit salad.

Ingredients

  • 2 large Bramley apples
  • ½ – 1 tablespoon of potato flour
  • 50g granulated sugar
  • Grated rind of 1 lemon

Method

  • Peel and core the apples.
  • Cut them into small pieces.
  • Cover them with water and cook till soft.
  • Use a stick blender to purée them.
  • Add the sugar and lemon rind.
  • Mix the potato flour with a little water.
  • Add this to the apple mixture.
  • Heat gently stirring all the time until thickened.
  • Pour into a bowl or individual dishes.
  • Chill for a couple of hours.

Apple Pancakes 2

  • Looking through one of my Polish cookery books, I came across this recipe for a batter for racuszki with apples.
  • These are more like American style pancakes and I would call them apple fritters in England.
  • The original recipe used soured milk , so I used thick full fat Greek style yoghurt thinned down with water.
  • The original recipe used sweet eating apples but my Bramley apples are now ripe and I used one of these.
  • They were delicious and this will be my batter of choice from now on.

Ingredients

  • 1 Bramley apple or 2 eating apples
  • 1 egg
  • 100g plain flour
  • 125 ml thick full fat Greek style yoghurt
  • 60 ml of water (you might need a little more)
  • ½ teaspoon baking powder
  • *
  • Sunflower oil to fry in
  • *
  • Icing sugar to dust.

Method

  • Mix the egg, yoghurt, water, flour and baking powder together.
  • You are aiming for a smooth, thick batter.
  • You may need to add a little more water.
  • Cover and leave to rest for 1 hour.
  • *
  • Peel and core the apple.
  • Cut into thin slices.
  • Put the apple slices into the batter and coat all the sides.
  • *
  • Fry the fritters in hot oil.
  • Turn them over to do both sides.
  • Take them out and put onto kitchen roll.
  • *
  • Keep them warm in a low oven whilst cooking the rest.
  • *
  • Dust with icing sugar to serve.