Here is a selection of the recipes we have used when cooking for Appley Cafe and making chutneys and preserves.
(Please make a request if there is a particular recipe you want that is not here).
Apple, Peach and Pumpkin Chutney
This is a German recipe which makes a sweet chutney.
(We swapped peaches for more apples when we made this in our 'appley café' cooking session).
450g cooking apples
450g peaches (fresh! or tinned)
½ cinnamon stick
1 tsp Coriander seeds
1 tbsp powdered mustard
1 tsp salt
grated rind and juice of 4 lemons
450g brown sugar
Peel and core the apples. Skin and stone peaches, or drain the tin. Peel the onions. Scoop out the pumpkin flesh.
Chop all the fruit, and the onions, into bite-sized pieces and put in a preserving pan.
Tie the peppercorns, cinnamon stick and coriander seeds in a piece of muslin or cheesecloth and add to the pan with the remaining ingredients.
Bring to the boil and then simmer, stirring frequently, for about 2 hours, or until the chutney is thick and pulpy. Pot into warm sterilised jars and seal.
Green Tomato and Apple Chutney
450g green(or red) tomatoes (skins removed)
450g cooking apples (peeled, cored and chopped)
1 large onion (peeled and chopped)
4 cloves garlic (crushed)
2 tbsp raisins
4 prunes (stones removed and chopped)
350g brown sugar
1 tbsp salt
325ml wine or cider vinegar
1 tsp ground ginger
1 tsp ground all spice
Put all the prepared ingredients into a heavy based saucepan. Bring to the boil and simmer very gently for over an hour until the mixture has the consistency of jam (thick and pulpy). Stir often as it begins to thicken.
Add a pinch of cayenne pepper towards the end if like a bit of heat in your chutney.
Cool slightly before putting into sterilised jars and sealing.
Apple and Lemon Curd Tart
(my recipe calls this Apple Cheesecake)
Use your usual shortcrust pastry recipe. I often use these proportions;
rub the flour and fats together until they resemble breadcrumbs. Add just enough water to bring the pastry together into a ball.
Put the filling into the flan cases and bake in a hot oven (200C/400F/gas mark 6) for 20-25 minutes. Then turn the oven down to 170C/325F/ gas 4, and cook for a further 25 minutes or so until the filling is set.
Apple and Ginger cake
Sift in the flour, fold together and then mix in the apple.
Pour the mix into a greased 8inch/20cm cake tin and bake for about an hour, until risen and browned.
- Curried Apple and Parsnip Soup,
- Tart and Tangy Beans,
- Toffee Apple Tart,
- Apple and Lemon Curd.