Using a windfall
28 August 2020 05:23 pmThis 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!). ( Read more... )
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!). ( Read more... )
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