Apple, Fennel, Grape and Poppy Seed Salad

The Easter long weekend was a relatively chilled one.  On Good Friday, we stayed at home. It was wet.  On Saturday we went to Abergavenny . It was drizzly. And yesterday we were in the allotment garden plot.  I did a little bit of digging and weeding, but mostly I helped D replace the numerous smashed glass panes in the greenhouse, so that it can be used for growing seedlings again, though we both know that we are again, a month or so behind many other allotment-holders and vegetable growers.  

Whilst out in the allotment garden plot we saw an amazing sight.  Two herons flying directly above us.   Herons do indeed look like birds from a prehistoric time. For a few moments, they sat on a tree, then they flew off making as much noise as they arrived . We have seen some amazing birds since moving here, but to see herons flying above us, now that was Amazing. 

Today, its Monday - a Bank Holiday in the UK and yes, of course it is raining hard outside. 
Early on in the week, I made some Jamaican Jerk Spiced Scotch eggs, but today I share a Apple, Fennel, Grape and Poppy Seed Salad. 

In my attempt to eat more salads, and this is a way I can also get more fruit into D's diet too.  It was lovely. Crunch from the apple, celery and fennel. Nuttiness from the almonds. Saltiness from the feta cheese offset the sweetness of the apple and a burst of juice from the red grapes. It was different from a green salad often made with a variety of green lettuce leafs.

The only problem I had with this salad, the poppy and mustard seeds getting stuck between my teeth.  So remember to floss. 

I am sharing this  Apple, Fennel and Poppy Seed Dressing Salad with Souper Sundays hosted by Kahakai Kitchen. 

Kristy Turner's Roasted Broccoli and Apple Salad

The bookmarked recipes on my blog continue. 

This Roasted Broccoli and Apple Salad is my second bookmarked recipe from Kristy Turners But I could Never Go Vegan, the first was BBQ Cauliflower Salad.  

I was tempted to make this Roasted Broccoli and Apple Salad for two other reasons. First, its nearly summer and we need more salads in our diet; and secondly, my blogger friend Johanna who blogs over at Green Gourmet Giraffe had made this very salad a few months back and it got me interested in trying it, especially as apples are replacing bananas in my fruit bowl at home and in the lunch box.  

Speckled Beetroot Apple Cake

Remember those windfall apples, well here is one rather lovely Apple Cake recipe made with some of them.  

But this is not an ordinary apple cake, this one is enhanced further with both yellow and red beetroot. The two beetroot bunches that I picked up from the Fruit Machine have fed us well.  I've made a few recipes with them such as Beetroot and Cauliflower and Paneer Curry; Beetroot Leaf KuKu; Balsamic Beetroot Tart (still to blog about) and now this Beetroot Apple Cake. 

The pictures don't show it as well as I had wished, but the lightly sweet moist cake is speckled with red and yellow beetroot.  The grated apple disappears, but you do taste it, whereas the beetroot has subtle undertones, it reminds you its there but not overly.  And for the final touch as its quite plain in appearance, I have adorned it with some homegrown edible flowers.  This cake is lovely for a picnic too or to take into work for lunch.  It is for that reason I am sharing this with Jibber Jabber for Love Cake: Pack me a Picnic.

Nessie's Crock Pot Apple Butter

I got given a bottle of fresh Pear and Apple juice, along with some cooking and eating apples.  I have to admit, I hardly got to drink either the Pear or Apple Juice as some of my nephews and nieces came over that morning and swigged it all.  Glad they enjoyed it.  

As for the apples, I will be making some crumble, but one recipe that has been requested by my husband is some of Nessie's Crock Pot Apple Butter.  Nessie was our neighbour when we lived in Glasgow.  We still remember her with great fondness.  

The Crock Pot Apple Butter recipe is really, really easy - all you have to do is peel and core the apples, and throw it into a crock pot also known as a slow cooker, along with sugar and spices and then let it cook, very very slowly, stirring it now and again. Its really, really lovely.  Once you have opened a jar, you will find yourself eating it out of the jar like 'peanut butter'.  Yum.  Its gorgeous spread especially on croissants.  I've also made Pear Butter using the same recipe.  I am sharing a photograph of the Apple Butter that has been previously posted on my blog back in 2010, as its one of my favourite food photographs when I lived in sunny Glasgow.

Vegan Apple Raisin and Chocolate Loaf

I've had a really busy busy weekend, that i have barely had a moment to myself and Monday is nearly here, so forgive me for this short post as I want to make the most of what is left of my Sunday.  

Here is a Apple Raisin and Chocolate Loaf Cake made with local eating apples.  I've been eating apples every single day this week for lunch, but wanted to put some in cake too, this was the result.  

Lovely with a cuppa chai.

One recipe that I am looking forward to making again with seasonal Welsh apples is this Apple Butter, it was absolutely delicious.  This time round I will call it Welsh Apple Butter! 

Apple - Pear, Spinach and Brie Pizza

As a food blogger, I am very surprised at myself in that I have hardly any pizza recipes on my blog.  I can't even think of the reason why this may be the case, its not even that we order pizza's.  

Oh well, today that is going to change.  

I had been given three pears by my parents a week or so back, around the same time I was given green tomatoes.  I was glad to have them, already in my head making plans to make this Pear, Walnut and Blue Cheese Tart, but had completely forgotten about them as they got hid under the pile of citrus fruit to stave away my recent cold.   Thank you to those of you who came by to wish me well.  I do feel much better.

I made this (above) Pear, Spinach and Brie Cheese pizza yesterday later afternoon, and again this afternoon encouraged by my husband who really, really liked it.  

Eating Apple and Blackberry Flapjacks

BBrrrr woke up to a sheet of snow this morning.  I don't think I will be venturing far.

Other than some golden juicy sultanas, I am all out of dried fruit.  So these weekend flapjacks had to be made with frozen blackberries from my freezer, that were foraged from somewhere or other on one of our country road drives.  I also had some blueberries harvested from the garden, but they are for next time I make flapjacks.  

I've had a number of comments on my blog, namely from American readers regarding flapjacks.  You see in the US flapjacks are pancakes.  Therefore I guess I should make it clear what I mean by flapjacks on my blog.    British flapjacks are similar to Breakfast Bars, Muesli Bars or even Granola Bars.  They are not exactly a biscuit or a cake, but a chewy bar usually made with oats and golden syrup.  I am also sharing this with Laura who is hosting the Penny Worthy Project.

Apple and Blackberry Flapjacks
Ingredients
Makes about 8
120g butter
4 tablespoons maple syrup or runny honey
75g golden caster sugar
240g rolled oats
1 eating apple, grated
Handful of blackberries(fresh or frozen).
Method
Preheat oven to gas mark 6.  Line a small baking tray with greaseproof paper.  In a large saucepan, melt the butter, syrup (or honey) and sugar until it all melts.  Take of the heat, then stir in the oats and fruit evenly.  Using a spatula, carefully turn out into the baking tray and press down.  Place the tray in the oven for 20 – 25 minutes or until the sides are golden.  Remove from the oven and slice immediately.  Leave them in the tin, when completely cold, slice again and remove from the baking tray. 

New Lanark and Robert Owens Apple Dumpling Recipe

The weather at the weekend was very unkind, instead of exploring new grounds - we stayed pretty much at home, venturing outdoors only to the west of Glasgow for the farmers market where I picked up a Romanesco Cauliflower for £1, some beetroot and sprouts.  Not one of the market stalls was set up due to the weather being both wet and blustery.  In fact, most were trading from the inside of their vans - yes the weather was really that atrocious and it continues with persistent rain ... 

So here let me share with you a handful of photographs of when we visited New Lanark World Heritage Site in the summer.   

The Village Shop

The Museum

Here is Robert Owens 'Apple Dumpling' recipe.  Click on the image.

This particular image is also my entry for Susan's - Black and White Wednesday #21. This is relatively new weekly blog event set up by Susan of The Well Seasoned Cook. Here she encourages us all to appreciate black and white photographs once more, albeit through culinary means. 

Caramel Apple Cake

This autumnal 'Caramel Apple Cake' certainly looks the part.  I wish I could have taken the photograph next to some naturally sun drying autumnal orange, yellow and burnished leaves, but its rather muddy in my garden, so it had to be taken against the wooden panels in my flat. 

Upon cooking the sugar becomes sticky and caramel-like, both these elements coating and colouring the cake beautifully.  But beware when making the topping, a minute or two over and it can become a little too dark, and thus a little burnt around the edges, (a bit like this one).  For me the best part of this cake was the apples and how they became soft - apple pie like. 

I am sharing a slice of this Apple and Caramel Cake with Cook Eat Delicious - Desserts.  The theme for November is apples and is being hosted by Nayna at Simply Food.  CookEatDelicious was founded by Raven at Cook Eat Delicious. 

Apple and Caramel Cake
Serves 8
Ingredients
For the topping
100g golden caster sugar
1 - 2 eating apples, depending on size
For the sponge
175g unsalted butter, softened, plus extra for greasing
175g golden caster sugar
3 medium eggs, beaten
225g plain flour, sifted
1 teaspoon baking powder
½ teaspoon cinnamon
75ml milk
Method
Preheat the oven to gas mark 6.  Lightly grease a round 8 inch cake tin and line the base with parchment paper. 
For the topping
Put the sugar in an even layer in a heavy based saucepan and heat gently, without stirring.  When it begins to melt and turn brown, swirl the pan so it caramelizes evenly.  Quickly tip the caramel into the greased base of the cake tin and ensure it is evenly coated.  Leave to cool.
Meanwhile, slice the apples (you may not need to use up all the slices - so enjoy a natural taste of apple).  Arrange the apple slices on top of the caramel, which will have hardened. 
For the sponge
Beat together the butter and sugar with a wooden spoon in a large mixing bowl until pale and fluffy You can also use a food mixer with a paddle attachment for this.  Add then eggs, gradually, beating after each addition.  Fold in the flour, baking powder and cinnamon with a large spoon, then stir in the milk, mixing until you have a smooth consistency.  Spoon the sponge mixture over the apple in an even layer.  Place the tin on a baking sheet and bake in the oven for 45 - 50 minutes or until a skewer inserted into the centre comes out clean.  Remove from the oven and leave the cake to cool in the tin for a few minutes, then turn out onto a plate.  Adapted from Tana Ramsay's I Love To Bake.

Apple and Chocolate Chip Flapjacks

These apple and chocolate flapjacks are more like a museli or granola breakfast  bar, in that they are dry and not sticky or overly sweet.  The sweetness comes chocolate chips and the natural sweetness from the grated apples.   And of course to demonstrate the apple content, I had to press  a few apple slices to the top. 

I am sharing some of these flapjacks with Choclette of Chocolate Log Blog  and Chele of The Chocolate Teapot  for this months We Should Cocoa Challenge.   The theme for November is to create a chocolate dish with the inclusion of apples and it is being hosted by Chele. 

Apple and Chocolate Chip Flapjacks
Makes 6-8 pieces
Ingredients
40g butter
60g soft brown sugar
2 tablespoon golden syrup
225g rolled porridge oats
50g raisins or sultanas
2 small eating apples, grated
 40g chocolate chips
Method
Preheat the oven to Gas mark 6. Lightly grease a baking tin measuring about 8 " by 8". My baking tin measured 8 by 8 inches.
Melt the butter in a saucepan. Stir in the sugar and golden syrup.
Combine the butter, sugar and syrup with the oats. Stir in the raisins and grated apples and raisins . Spread into the greased baking tin, evenly scatter the chocolate chips then pat down with a spatula.
Bake in the preheated oven for 20 minutes until slightly brown. Leave to cool before slicing.

Apple Cider Cake

I've been promising to share this Apple Cider cake for a little while now.  I made this with some foraged cooking apples early this month, so here it is - burnished bronze with leafy apple slices pretending to mimic fallen autumnal leaves.  

This cake was described by my husband as very apply.  He also added that he especially liked the natural sweetness from the sultanas.

I also have to apologise to my readers, especially to those who may have been wondering of my absence from blogging the past week or so.  I had to travel to Wales to be with my mother for a scheduled operation; and without getting into it too much - unfortunately it did not go ahead, as the surgeon predicted some complications and recommended that the operation should be postponed (again!). 

Well with having booked a return flight ticket back to Scotland a week later, I had to find other ways of entertaining myself.  This included spending time with nephews and nieces (who were on half term holiday); exploring some new areas in south-east Wales; as well as re-familiarizing myself with some old places - but more about that later in the week.
Apple Cider Cake
Ingredients
Serves 6 – 8
300g self raising flour
2 teaspoons ground cinnamon
175g golden caster sugar
150g sultanas
125ml vegetable oil
2 eggs lightly beaten
175ml cider
For the topping
1 -2 cooking apple, peeled, cored and sliced
Method
Preheat oven to gas mark4.
Lightly grease a loose bottomed 8 inch round cake tin.  Line the base and sides with greaseproof paper.
Sift the flour and cinnamon into a large bowl.  Add the sugar, sultanas, oil, eggs and cider and stir together with a wooden spoon until well combined.
Pour the mixture into the prepared tin. 
Arrange the apple slices over the top. 
Bake in the oven for about 1 – 1 ½ hours or until a skewer inserted into the cake comes out clean.  Cover with greaseproof paper during the baking if the apples begin to show signs of over browning. 
Cool the cake, then remove from the tin, peel off the lining paper and allow to cool completely before serving.

Spiced Apple and Nut Cake

I do hope you like this cake. 

Its simple in its ingredients: apples, Brazil nuts and some mixed spice.

Also its not particularly sweet, as the sweetness comes from the apples.  Its moist, a bit semolina like, but in a very good way.  I like how the apples and nuts gleam through like citrine yellow gems.  You can make easily this cake in a 1 lb loaf tin. However, I decided to make it in a Bundt tin of sorts, (not sure its proper name) only because D asked me whether I had ever used this baking tin? The truthful answer was No, never - so to amend that I decided to use in honour of Hannah's virtual Birthday party.  I think it looks good with is molten gold slopes.

Hannah at Home Baked has invited her readers to bake her a cake for her Birthday.   I would have happily made her a chocolate cake; or one that was iced, but as you can appreciate I have pretty much overdosed on chocolate this week, so the humble of British ingredients apples it had to be.  I do so hope she likes it.

Spiced Apple and Nut Cake
Serves 8 - 10
Ingredients
175g unsalted butter, at room temperature
140g soft light brown sugar
2 eggs
140g plain flour
1 tablespoon baking powder
1 teaspoon mixed spice
100g Brazil nuts, chopped
2 eating apples, peeled, cored and roughly chopped
Method
Cream together the butter and sugar light and fluffy.
Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula. 
Sift together the flour, baking powder and mixed spice in a separate bowl, then beat into the butter mixture. Stir in the nuts and apples into the mixture until evenly dispersed.

Preheat the oven to Gas mark 3.
Pour the mixture into a greased 23x13cm loaf tin and smooth over with a palette knife. Bake in the preheated oven for 50-60 minutes or until brown and the sponge feels firm to the touch, or  until skewer inserted into the centre should come out clean. Leave the cake to cook slightly in the tin before turning out onto a wire cooling rack to cool completely.

Cinnamon Apple Shortcakes

I've still to share with you the Apple Cider Cake I made for D,  but that's been pushed to the back as I wanted to share these fancy Apple Shortcakes. 

I've never had a Apple Shortcake. let alone made one.  I did some research and they seem to be quite popular in Australia; and its not a surprise that this recipe is adapted from an Australian cookbook on my shelf.  The apple shortcake is like shortbread, apple pie and and apple crumble rolled into one.

These Apple Shortcakes are not made in a jiffy.  They take time and a little love in the kitchen as there are a few stages: the base, the filling and then the topping.  But the final burnished golden result on your plate is really worth it, the gentle waft of the cinnamon and then the texture and flavours come into their own.    

These Apple Shortcakes have a toothsome shortbread base, that are covered with soft sweet cinnamon apples and then garnished with a golden puffy streusel topping. The only thing missing is perhaps a drizzle of toffee or caramel sauce. 

Of course these can be made in deep egg rings, but having a apple shaped cookie cutter, of course I had to use it.  I will be sharing some of these autumnal apple goodnesses with Ruth from the The Pink Whisk who has just started a monthly challenge and this months theme is - Apples;

as well as Sweet Tooth Friday hosted by Alli n Son; Foodie Fridays hosted by Designs by Gollum; Fat Camp Friday # 48 hosted by Mangoes and Chutney; Potluck Friday #54 hosted by EKats Kitchen; and finally Friday Food at Mom Trends.
Cinnamon Apple Shortcakes
Makes 6
Ingredients
Shortcake Base
90g golden aster sugar
185g plain flour
1½ teaspoons cinnamon
125g butter, cut into cubes
1 teaspoon vanilla extract
Apple filling
65g butter
2 large cooking apples, peeled and cute into cubes
65g golden caster sugar
½ teaspoon cinnamon
Streusel Topping
25g golden caster sugar
35g butter
50g plain flour
Optional: Thin slice of eating apple
Method 
Set the oven to gas mark 4.  Place 6 deep egg rings on a baking tray lined with baking paper. 
For the base, combine the ingredients in a large bowl and gently rub with your fingertips until the dough just comes together.  Divide the mixture into 6 and place in the egg rings.  Push the mixture down flat.  Bake for 12 - 15 minutes, or until just brown around the edges.  Leave to one side.
For the apple filling, melt the butter in a large saucepan, add the apple, sugar and cinnamon and stir to combine.  Spread the mixture in a baking tin and bake for 30 minutes, or until just tender. 
For the topping, combine all the ingredients in a large bowl and mix until mixture resembles rough breadcrumbs.
To assemble, spoon the apple filling onto the bases and sprinkle lumps of the topping.  Top with apple slice if using.  Bake for 15 - 20 minutes, or until golden brown on top.  Adapted from Manna From Heaven by Rachel Grisewood.

Apple and Sage Fritters

For those of you who were wishing to see photographs of my fathers allotment and progress since the last time I showed you.  I have to apologise, as I don't have any to share.  We did take the camera over, but it had started raining quite heavy, (yes the rain really did follow us all the way from Scotland to Wales and then back).  However, I did manage to steal some apples from his tree. I had to get D to give the tree branches a good shake for some of them to come tumbling down at my feet - about a dozen.

So it is with those eating apples that I made these fritters with a little sage from my own garden plot.

These fritters were puffy and airy light.  The apples in it are both sweet and sharp; and the sage soft and musky.  These fritters reheat really well in the oven, so its okay to make them a day in advance.   I am submitting some of these 'Apple and Sage Fritters' to Graziana of Erbe in Cucina for this week’s Weekend Herb Blogging (WHB) #301 . WHB is overseen by Haalo from Cook Almost Anything.

Apple and Sage Fritters
Serves 4 - 6
Ingredients
For the batter
100g plain flour
Salt to taste
1 tablespoons fresh sage, finely minced
1 medium egg, separated
1 tablespoon vegetable oil
150ml/¼ pint water
For the fritters
1 medium onion, finely sliced
2 sharp eating apples
Salt and pepper to taste
4 - 6 tablespoons of vegetable oil for frying
Method
Sift the flour with the salt into a large bowl, then stir in the sage.  Make a well in the centre and add the egg yolk, oil and gradually whisk in the water to form a smooth batter.  Cover the batter and leave to stand for 30 minutes.
Peel, core and finely slice the apples, then stir into the batter.  Add the onion and season to taste with salt and pepper.
Whisk the egg white until stiff, then lightly fold into the batter.
Heat 2 tablespoons of vegetable oil in a large frying pan.  When the oil is sizzling, drop a couple of tablespoons of the batter into the pan, shaping them into neat, even rounds.  Fry over moderate heat for abut 3 minutes until golden, then carefully turn over and fry the other side for a couple of minutes.
Drain the fritters on absorbent paper, transfer to a serving platter and keep warm in the oven.  Continue frying batches of the fritter in the same way, adding more oil if necessary.  Serve immediately.

Simple Apple and sultana cake

When I made this apple cake, D said something that struck a chord with me.
He said ‘If I saw this apple cake on the menu at a café or restaurant, I would never choose it, simply because it sounds plain and boring. But I have to admit this is one of the best apple cakes I’ve eaten in a long time’.

He's right, even I turn my nose at a cake option that includes apples or fruit, going for the obvious chocolate flavoured ones. This needs to change.
The apple and sultana cake was moist from the grated apples. It really was lovely.
Simple Apple and sultana cake
Makes 1 x 7 inch cake
Ingredients
225g plain flour
2 teaspoons baking powder
115g butter
115g caster sugar
225 dessert apples, peeled and grated
85g sultanas
1 medium egg
100ml milk
2 tablespoons Demerara sugar
Method
Heat oven to gas mark 4. Grease a deep 7 inch cake tin. Sift the flour with the baking powder into a large mixing bowl. Cut the butter into small cubes and rub into the flour until the mixture resembles fine breadcrumbs. Add the sugar, apples and sultanas and mix thoroughly. Mix together the egg and milk and add to the mixture. Turn into the prepared tin. Sprinkle over the Demerara sugar. Bake in the centre of the oven for 50 to 60 minutes or until a skewer comes out of the cake clean. Allow to cool in the tin for 30 minutes, then turn out onto a wire rack and leave to cool completely.
Updated 31/10/2010: Millie D of MillieBead made a version of this cake. Please click here. I think the crunchy topping looks fantastic.

Autumnal Apple and Blackberry Scones

Last week, it was National Cupcake Week here in the UK. These fashionable cakes have started off a trend in some parts of England, most notably in parts of London, The cupcake has yet to make its mark in Scotland in the same way. It got me thinking, obviously they hail from the USA, but how on earth did they have become so popular here. Many food writers have pointed the finger to a scene in Sex and the City, others to the opening of numerous American bakeries, all specializing in cupcake galore with their windows draped with ribbons, lace and floral designs; and the cupcakes piled mountain high on glass stands or antiquey-style three layer stands giving your eyes an opportunity to feast and be dazzled by vivid shades of shocking pink, verdant green and sungold yellow. The frosting and garnishing delights the eys too: all glittery and glitzy teasing your taste buds into trying the indulgent creamy topping. Then you have the bookshops stacked with various cupcake books, so that you can flick through the pages and indulge even further. I remember reading somewhere that last year Google had revealed that 'cupcakes' was one of the fastest-rising recipe search in the UK. Despite its popularity though, there is still some debate on U.K shores whether the cupcake is really a fairy cake just larger in size and topping, but I don’t want to get into that now.

I think I ought to share that although I own this book I’m not really a cupcake girl. In fact, I don’t think my blog has ever featured a cupcake, plenty of its dumpier sister - the muffin (which I adore by the way), but no cupcakes. So with it being National Cupcake last week, did I decide to participate? No sorry to disappoint, I didn’t because I was not in the mood for something that sweet. However I was in the mood to do some baking. It occurred to me to make some scones, a staple found in most British bakeries. Unfortunately because scones are rather plain and humble compared to the fashionista diva cupcake, they are somewhat beginning to fall out of favour with the British public. But not with me, a scone is just what I fancied: delicate, crumbly and light.

For those of you who may not be familiar with scones, scones are a small round cake made of raised dough, which may be sweet or savoury. Originating in Scotland, it is generally soft and light inside with a light brown crust. Scones can be eaten at breakfast or for tea. Scones were traditionally cooked on a griddle, a thick flat iron with a handle, placed on a fire or on top of the stove, they are now more often cooked in the oven.
Once I started putting the ingredients together, my eyes fell on the small bowl of ripe blackberries I had picked from the garden and some of those windfall apples. Although my original intention was to make some plain scones, this is what I ended up with: Autumnal apple and blackberry scones. Of course me being me with my cookie cutters, I just had to cut them out in the shape of an 'apple' too. These scones turned out rather good, even if I don’t say so myself. In fact I am going to boast and say that I think that even Delia Smith and Mrs Beeton would be proud of me.

The best way to eat a scone is fresh from the oven, not immediately though, give it about 30 minutes to cool down, then cut open slather generously with good butter and enjoy with a cup of Tea. If you want to indulge further, how about adding some whipped cream, maybe some hedgerow jam too.  Updated: See fellow blogger The Ordinary Cooks variation of these scones.  They look delightful.

Apple and Blackberry Scones

Makes 6

Ingredients

225g self-raising flour

1/2 teaspoon salt

55g butter

30g caster sugar

100ml - 150ml milk

1 apple, grated

50 - 60g blackberries (I used fresh, but would recommend frozen)

1 egg, beaten (optional)

Method

Sift the flour with the salt into a large bowl. Rub the butter until the mixture resembles breadcrumbs. Stir in sugar and grated apple. Make a deep well in the flour, pour in the milk slowly, you may not need to use it all and mix to a soft, spongy dough with a knife. Fold in the blackberries very gently as they will break and bleed. On a floured surface, knead the dough very lightly until it is just smooth. Roll out to about 1 inch thick and stamp into rounds with a small pastry cutter. Gather the scraps together and cut into more scones. Brush the scones with beaten egg if using for a glossy crust or brush with milk, then sprinkle with flour. Bake the scones at the top of the oven gas mark 5 for 15-20 minutes, or until well risen and brown. Leave to cool on a wire rack, or serve hot from the oven.

Slow cooker Spiced Apple Butter

I was given this recipe by my neighbour, who sadly passed away whilst we were in France.

A few weeks before going to France, we had a conversation over the garden fence about knitting. I expressed that I was interested in learning to knit but just didn't have the time. My experience of knitting only extended to a tea cosy. In fact I remember saying to her, that my best friend in America had a little girl and I so, so wished I could send her something that I had handmade, like hand knitted baby boots. She smiled and proudly pointed to the orange cardigan she was wearing and said ‘I knitted this. I knit all my cardigans'. I looked at the detail in her cardigan, so intricate and skilled. She laughed ‘oh this pattern is so easy’. During the conversation she offered to teach me, which I so happily accepted, (even better that there was no need to travel as she was only next door). She gave me some wool, knitting needles to practice the basic stitch and a pattern, so that I could get used to ‘knit speak’. This weekend just gone, would have been my first official lesson with her.

She will be sadly missed by D and me for a number of reasons. We will remember her fondly, as she shared our love for gardening and growing vegetables in her tiny space. This excited us when we first moved in and our friendship developed from there. One of the first things she told us was about the cooking apple tree in our garden. Often half of the apples from the tree would land in her garden. So come late Autumn, she would pick the windfall: wash, core, chop and freeze apple slices to make crumble or apple pie in the winter. I don’t know if she ever made this apple butter herself; or just gave it to me because she knew I liked to cook, but I make it for the first time in her honour.
I made the 'apple butter' with the various apples I had been given by my friend last week. This made me giggle a little and then shake my head at my greediness. As yesterday, the crashing and blustery wind had knocked down a good basket full of cooking apples from my own tree. So more appley recipes to come.

I also have to apologise to you all for the state of my pouring the apple butter into jars. I seem to have misplaced my jam jar funnel, so it was rather difficult pouring the apple butter into the jam jars in an elegant manner. It was fun licking my fingers afterwards though. D tasted a little and said 'MMmmmm.....tastes like baby food'. I don't know if that is a good thing?!
*The original recipe used mixed spice, but the closest I had in my kitchen cupboard was a jar of allspice, so that is what I substituted it with. Although the peeling and chopping of the apples was the most consuming part of the process, I really loved the ease in making this recipe...
No need to stand over and watch, just the occasional stirring and then it was ready. My one advice on making this apple butter is to start early in the morning. You don’t want to start this late in the afternoon and its ready for jarring way after midnight.

Slow cooker Spiced Apple Butter
Makes 5 x 300g jars
Ingredients
2lb, peel and chop the apples roughly (mixed variety)
310g granulated sugar
165g light brown sugar
2 teaspoons cinnamon
1 teaspoon allspice*
½ teaspoon salt
Method
Place all ingredients in slow cooker and stir so all apples are coated well with the sugar and spices. Cook on HIGH for 1 hour. Reduce to LOW for 8 to 9 hours, stirring occasionally. During this stage, the apples will soften and break down (looking not particularly appetizing, but they do eventually turn a deep rich toffee brown color. Turn off slow cooker.
Either use a hand-held blender (much easier I think), mash by hand (be warned that the final result may not be totally smooth) or pulse in a blender (this is a little bit of a hassle, but worth it), so that the apples are a smooth creamy buttery consistency. Then fill jars.

Up-dated 31/10/2010: A fellow blogger made a version of my Spiced Apple Butter. See here. 

Courgette, apple and apricot cake

Once upon a time, the only cake I’d eat with fruit or vegetables in it was banana muffins, apple cake or rhubarb crumble. However all that was to change when I started growing my own. I’ve been consuming large amounts of sweet things all made from shredded fruit, vegetables and herbs. I’ve had carrot cakes, carrot biscuits, beetroot and chocolate muffins, plum and almond cake, plum and hazelnut cakes and muffins, pear and hazelnut crumble, orange cake, pumpkin and autumnal squash scones,, ginger cakes, lavender scones, and even a rosemary and parsnip tart. All very good for the taste buds, but not my ever increasing waistline.
Some of you may remember the rather large courgette di nizza that I lifted from the garden a few days ago, I thought about making the courgette brownies or even the moist chocolate courgette cake again, but remembered still having an eating apple from Geilston gardens in the fruit bowl.

So this courgette, apple and apricot cake is what came out of the oven Sunday afternoon. Made not for us, but for a friend who had invited me over for tea.
Courgette, apple and apricot cake
Serves 6.
Ingredients
200g butter
200g caster sugar
2 eggs
150g courgettes, grated and squeezed of excess water
1 medium apple, grated
200g plain flour
a pinch salt
½ tsp baking powder
pinch cinnamon
50g pecans, roughly broken
50g dried apricots, sliced
Method
Preheat oven at 180C/gas mark 4. Butter and line the base of a loaf tin measuring 20cm x 12cm x 9cm deep or a 7 inch round cake tin. Cream the butter and sugar until light and fluffy. Beat the eggs and mix them in, one at a time, making sure each is fully incorporated before adding the next. Coarsely grate the courgettes and the apple. Squeeze them with your hands to remove any excess moisture, then add to the mixture. Mix the flour, salt, baking powder and cinnamon, and gently fold into the mixture. Stir in the nuts and fruit. Transfer to the greased tin and bake for about an hour, or until golden and firm to the touch. Allow to cool in the tin before turning out. Adapted from Nigel Slater's Courgette cake