More ways with ap­ples

Country Life Every Week - - Kitchen Garden Cook -

The vicar’s tea cake: ap­ple and cin­na­mon

Cream 100g but­ter with 200g caster su­gar, add an egg, 1 tspn vanilla-bean paste, a pinch of salt and mix well. Next, al­ter­nate between adding 185g self-rais­ing flour and 150ml milk, be­ing sure to start and end with flour. Pour the mix­ture into a well-greased 10in­di­am­e­ter cake tin and ar­range 2 cored, peeled and sliced ap­ples in cir­cles on top of the cake mix­ture. Sprin­kle a few ta­ble­spoons of brown su­gar and a dust­ing of cin­na­mon on top, then bake in a mod­er­ately hot oven for about an hour or un­til a fork comes out clean. Serve warm with an­other sprin­kling of su­gar and whipped cream. The vicar will cer­tainly re­quire more tea.

Ap­ple-and-ched­dar salad with al­mond-cream dress­ing

(be­low) To make the dress­ing, soak 100g al­monds in 100ml water overnight, drain, then place the nuts in a pro­ces­sor with the juice of two lemons, 30ml maple syrup, a pinch of salt, chopped basil leaves and sea­son­ing. Process to a purée, then trickle about 150ml olive in, adding a lit­tle water if it’s too thick. Halve and core 2 ap­ples, cut into thin slices and mix in a medium-sized bowl with 100g Ched­dar, cut into ei­ther small cubes or shav­ings, a cou­ple of hand­fuls of salad leaves and 30g chopped al­monds (that haven’t been soaked). Driz­zle with a lit­tle olive oil, a squeeze of lemon and toss. To serve, pour the al­mond­cream dress­ing into a cir­cle on four plates and spoon the salad into the cen­tre.

Au­tumn crush: ap­ple-andgin­ger juice

Blitz 4 chopped ap­ples and a gen­er­ous piece of gin­ger in a juicer or a Nutribul­let. Di­vide the juice between four tall glasses, mud­dled with crushed ice and fresh mint, and top up with soda water. A mea­sure of vodka in each glass wouldn’t go amiss ei­ther!

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