Using a windfall
28 August 2020 05:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
igenlodeThis week I have been eating... a lot of apples.
I picked up a bag of windfalls after the heavy winds brought down a lot of fruit from the ornamental trees in the park; they're not particularly nice to eat raw, but they're fine as ingredients. Of course they needed chopping up and cleaning out the assorted wildlife and bruises on a fairly urgent basis.
I made "Quick Bramley (they weren't) Apple Bread" and "Spiced Apple Buns" from my collection of old newspaper cuttings (interestingly, I discovered that the second recipe actually appears *twice* in my clippings book, from two different sources!). I suspect that both suffered from having been made inadvertently vegan, thanks to the fact that I was trying to use up the cooking water from a batch of chickpeas, having had rather a lot left over from the cinnamon rolls for which I'd saved it. Real egg would probably have risen better.
(The best pseudo-egg use for 'aquafaba' seems to be as a pancake substitute, since you can make pretty good pancakes with flour, fat, and just about any liquid, as I discovered when looking for uses for yoghurt whey...)
I also stewed 1 lb of chopped apple pieces with 7oz marmalade, in an attempt to eke out my sugar supplies (it's scary how fast even a big 3kg bag of sugar goes down when you're making all your own cakes and desserts), which bore an unfortunate resemblance to the Florendine of Apples and Oranges. I used some of that as a topping for a microwave sponge pudding, where it got diluted a bit.
The most successful use of the sour apples was in a recipe from the Egg Marketing Board which specifically requires "sharp dessert apples" rather than cookers. To make 'homestead eggs' (an American recipe?) you fry up chopped sausages with sliced onion and chopped unpeeled apples, seasoning and a teaspoon of sugar -- and anything else you fancy; I added the stub of some celery plus chopped cabbage stalks. When the vegetables are soft and the sausages cooked, you poach eggs on top of the mixture.
According to the recipe, anyway -- I just scrambled them in and made a sort of frittata out of it, because I wanted a dish I could reheat from cold for the next day :-p
I picked up a bag of windfalls after the heavy winds brought down a lot of fruit from the ornamental trees in the park; they're not particularly nice to eat raw, but they're fine as ingredients. Of course they needed chopping up and cleaning out the assorted wildlife and bruises on a fairly urgent basis.
I made "Quick Bramley (they weren't) Apple Bread" and "Spiced Apple Buns" from my collection of old newspaper cuttings (interestingly, I discovered that the second recipe actually appears *twice* in my clippings book, from two different sources!). I suspect that both suffered from having been made inadvertently vegan, thanks to the fact that I was trying to use up the cooking water from a batch of chickpeas, having had rather a lot left over from the cinnamon rolls for which I'd saved it. Real egg would probably have risen better.
(The best pseudo-egg use for 'aquafaba' seems to be as a pancake substitute, since you can make pretty good pancakes with flour, fat, and just about any liquid, as I discovered when looking for uses for yoghurt whey...)
I also stewed 1 lb of chopped apple pieces with 7oz marmalade, in an attempt to eke out my sugar supplies (it's scary how fast even a big 3kg bag of sugar goes down when you're making all your own cakes and desserts), which bore an unfortunate resemblance to the Florendine of Apples and Oranges. I used some of that as a topping for a microwave sponge pudding, where it got diluted a bit.
The most successful use of the sour apples was in a recipe from the Egg Marketing Board which specifically requires "sharp dessert apples" rather than cookers. To make 'homestead eggs' (an American recipe?) you fry up chopped sausages with sliced onion and chopped unpeeled apples, seasoning and a teaspoon of sugar -- and anything else you fancy; I added the stub of some celery plus chopped cabbage stalks. When the vegetables are soft and the sausages cooked, you poach eggs on top of the mixture.
According to the recipe, anyway -- I just scrambled them in and made a sort of frittata out of it, because I wanted a dish I could reheat from cold for the next day :-p
