Autumn Apple Recipes with Freda
Oh hello Autumn! And hello everybody!
Autumn is my absolute favourite season because it means I get to play with new seasonal produce which includes my home grown apples - a seasonal staple and favourite. If you don’t have your own tree (which I share with neighbours!) , then head to the grocery store and pick up some seasonal green apples if you can.
It’s all things ‘appley’ for this months edition of my favourite recipes and I really hope you enjoy making these beautiful and varied things, from pies to chutneys as much as I did.
Much love XOXO
Freda’s Apple Sauce
A great way to preserve a big batch of apples and they come in so handy for both sweet and savoury dishes. I make it and store it both in the fridge and freezer and it lasts a fair while. So easy to create, you will not regret making this.
Ingredients
2 kg apples (8-10apples, depending on the size), peeled, cored, and chopped- Granny Smiths or home-grown
Strips of lemon peel (use a vegetable peeler to strip 4 lengths, zest only, not the pith)
5 tbsp lemon juice or apple cider vinegar
1 ½ cup of white sugar (or brown sugar)
2 tbsp teaspoon ground cinnamon or 2 cinnamon sticks
1 cup of water
Pinch of salt
Method
Place all ingredients in a saucepan with the water and bring to the boil
Simmer for 10 mins until apples are soft; remove lemon peel and cinnamon sticks then mash gently with a potato masher
Place to one side and allow to cool
Place the sauce into sterilised jars and refrigerate. The sauce will last up to 5 weeks in the fridge or 3 months in the freezer
Apple Strudel
Definitely one of our family favourites this season and so so versatile. Make it with home-made or readymade pastry, it’s always a winning dessert or just a treat on it’s own with a cuppa!
Ingredients
Apple sauce (recipe above)
1/2 cup Mixed dried fruit
Ready rolled Puff pastry sheet
Method
Preheat oven 185C
Place pastry on a baking sheet on a baking tray
Mix the dried fruit into 2 cups of apple sauce mixture.
Spoon the apple and fruit mixture down the centre of the pastry (see image)
Then cut into the outer edges as shown
Gently bring the cut edges to the centre as shown
Brush with egg wash
Place in a preheated oven 185c until golden brown
Dust with icing sugar and serve with custard or double cream
Apple Cake
If you want to impress the family or close friends with your baking skills, then this is such an easy and do-able recipe. The cake batter is fool-proof and the flavour of apples comes through beautifully. We love this with a big dollop of custard.
A must try !
Ingredients
4 free-range eggs
225g/8oz caster sugar, plus a little extra for dusting the finished cake
225g/8oz self-raising flour
1 tsp baking powder
225g/8oz butter at room temperature, plus a extra to grease the tin
Method
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 1 round 20” cake tin
Cream together the eggs, sugar, and butter then gradually add the flour, baking powder. Mix together until well combined with an electric hand mixer or wooden spoon.
Place the mixture into the cake tin.
Slice 2 green apples thinly and starting from the centre, arrange them around the cake to resemble a wheel.
Sprinkle with cinnamon sugar / cinnamon and Demerara sugar (to taste)
Bake the cake on the middle shelf of the oven for 40- 50’minutes.
The cake is ready when it’s golden-brown and coming away from the edge of the tin
Place on a cooling rack and dust with extra sugar and serve with whipped cream.
Apple Pomegranate Salad
So simple, only 4 ingredients required and it’s so healthy and so different, you’ll find it becomes a regular fixture at the dinner table!
Ingredients
3-4 green apples ideally Granny Smiths or homegrown
Juice of 1 lemon
Seeds of 1/4 pomegranate
Parsley or other Herbs to garnish (optional)
Method
Slice apples and place onto a salad plate
Sprinkle pomegranate over the top then squeeze the lemon juice over the top
Garnish with herbs of your choice
Apple Chutney
An old favourite and throwback to last year’s recipe; here it is again– my seasonal spicy apple chutney.
The only way to describe this chutney is piquant, sweet, spicy, crunchy and tangy…..oh and curried (I tried to keep it simple!). It really does smell incredible and leaves the whole house smelling of the rich spices as it's cooking. Once in the jar, it looks pretty special too. It can be eaten with almost everything I love, from cheese and bread to many types of savoury dishes
Ingredients
2 medium onions chopped
1 1/2 tbsp mustard seeds
1.5 kg red or green apples cored and chopped
150g dried fruit –raisins and sultanas
1 ½ tbsp. paprika
2 tbsp mixed spice
1 tbsp ground coriander
1 tbsp curry powder
1 tbsp garam masala
3 cloves
5 fresh sweet chillies (not hot)
Dried ancho chillies (optional)
Salt to taste (approx. guide 2 ½ tbsp)
350g dark muscavado sugar
425ml/¾ pints apple cider vinegar
½ cup oil (vegetable or olive)
Method
Place the oil into a large saucepan. Once hot, add the mustard seeds and heat until they ‘pop’
Place all the chopped apples and all other ingredients into the pan (including the spices and vinegar)
Slowly bring the whole mixture the boil until the sugar has dissolved.
Turn down the heat
Simmer for 1½-2 hours, stirring it at intervals to stop the chutney sticking to the base of the pan.
The chutney is ready when it’s thick enough to make a clear line through it using a wooden spoon or spatula.
Give it a taste and adjust seasoning if necessary.
Decant into small sterilised jars and seal and cool.
Dress up the jars with ribbon if you’re giving them as gifts.
The chutney can be stored in the fridge for up to two months.
#Inconversation - Podcast Series
Series 5 - Episode 2 - Suzy Reading
Join Natalie in conversation with Psychologist & Author Suzy Reading as they break down the belief that self care is selfish. Discussing the principles of her books ‘The Self Care Revolution’ & ‘Self Care for Tough Times’ Suzy takes us through a variety of wellbeing practices and tips that you can incorporate into your everyday life that will help you feel centred and grounded. Giving her professional and personal insight she is on hand to let you know how you can best protect yourself during tough times and how anxiety can be managed with the right tool kit.