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Apple Recipes

Posted by on Dec 8, 2014 | No Comments

Autumn is definitely turning into winter, but it’s not too late to enjoy a lot of Autumn’s most comforting and delicious produce. Apples are a jewel in the crown of the season’s crop, and we’re lucky enough to have some growing in our (very modest) orchard.

This is one of our favourite apple recipes, which will bring warmth to the coldest evenings.

 

Apple Upside Down Cake

 

Ingredients

90g unsalted butter, at room temperature plus an extra genrous knob of butter

2 cooking apples (Bramley work very well), peeled and sliced into thin slices

250g caster sugar

100g soft brown sugar

80ml water

2 large eggs

160g plain flour

1/2 tsp baking powder

1/4 tsp salt

Icing sugar

 

Method

Preheat the oven to 180C

Melt a generous knob of butter in a 25cm pie dish. Once melted, remove from the oven and arrange the apple slices in a pretty pattern on the bottom of the dish. (That’s the part that will be showing!)

Melt 200g of caster sugar in the water in a saucepan over a high heat. Cook until it turns a warm amber colour. (If you have a sugar thermometer it should read about 182C.) Swirl the pan but don’t stir the mixture. Pour the caramel over the apple slices.

Mix the 90g butter, the remaining150g caster sugar and 100g of soft brown sugar until it’s light and fluffy. (An electric mixer will make this a much faster job.) Beat in the eggs 1 at a time.

Sift together the flour, baking powder and salt. Add to the butter mixture gradually. Mix until just combined.

Pour the batter over the apple slices and bake for 30 to 40 minutes. Its is ready when a knife comes out clean. Leave to cool just slightly.

Turn out onto a plate. (Put an upside down plate over the top of the dish, and using both hands, flip it).

Dust with icing sugar.

From humble and rustic apple cake to an elegant and delicate canape. Crab and apple Melba toasts will be something special to enhance any drinks party. This mixture will make about 40 generous canapés.

 

Crab and Apple Canapés

 

Ingredients

1 Granny Smith apple (or any green eating apple) peeled and grated

Juice of 1 lemon or lime

500g crab meat (A mixture of white and brown meat is nicest)

2 tbsp mayonnaise

Salt and black pepper

Big handful of coriander, chopped

A dash or two of Tabasco (if you like heat!)

 

Method

Start by pouring half of the lemon juice over the grated apple, to stop it from discolouring.

Mix the rest of the ingredients together (making sure there are no bits of shell in the crab, and that the white meat is flaked nicely.)

Divide the mixture onto Melba toasts and serve immediately to avoid making the toast soggy. They look especially lovely with extra chopped coriander sprinkled on top.

Of course you can buy the Melba toasts – but they’re very easy to make, and look and taste so lovely I think it’s worth the extra minimal effort.

 

Melba toasts

 

Method

Heat the the grill to high. Get some white, sliced bread on a baking tray and toast on both sides until just toasted.  Cut the crusts off the toast, then cut through the middle of each slice horizontally, leaving you with two thin slices. Cut each of these into 4 triangles.

Put the triangles (non toasted side up) on the baking tray and place back under the grill to brown. They should curl up slightly. Allow to cool before topping with the crab mixture.

 

Recipe brought to you by Elizabeth Caton, leading Wedding Caterers in Sussex. For more information on our services, please don’t hesitate to contact us.

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