Apple recipes

[pgk pgkParticipant @pgkpgk17461]

It's that time of year. Despite the late frost I have plenty of apples 'cos I have plenty of trees and I love apple..stewed, baked, pies but strudel is best. This recipe has been played with and adjusted to work for me consistently since last year.

I use tesco filo because it’s the right size sheets. This recipe is for a single strudel, but a pack of filo will make two – just double the recipe. 5 to 6 sheets per.

1.5T Tblsp butter (or vegan spread/marge etc
! Tbsp virgin olive oil
1 tsp cinnamon
!/4 tsp ground nutmeg
1tsp lemon juice
3 Tblsp water
30g brown sugar
65g chopped walnuts
45g raisins
1 cooker and 2 eaters peeled cored and diced.
Preheat oven to 170 fan (or 180 no fan and whatever that is with gas)

If you don't have one of those apple peeling machines get one – cheap and well worth owning – speeds it up no end. For this recipe I prefer a non-collapsing apples

Chuck all the ingredients into a saucepan and heat through without so much cooking it as getting it all mixed up and the juices releasing..may need to add a little more water to stop stuff sticking or burning if you’re impatient.
Once the juices and melted butter/sugar etc develop, then drain in a sieve over a bowl and keep it. If short on juices can stir in some water and melted butter.

Start the filo stack on some baking paper. Each sheet of filo is painted with the saved liquor and given a very light caster or granulated sugar sprinkle (just a pinch) before the next sheet is put on top…repeat for 6 sheets total (or 5 if you only got 10 in the pack. It says 10 sheets but usually you get 12).

In landscape mode you distribute the apple mix on the bottom third about an inch up from the base and 1 inch from each side. That's 2.54cm if using metric apples.

Lift up the lower edge to cover the end of the apple stack, paint with liquor then fold each side up, tidy the corner and let the full length of edge stick down.. paint the new exposed undersides. Carefully roll the whole thing to leave the free (top) edge underneath. Transfer to a baking sheet, paint the top generously with more liquor sprinkle with flaked almonds and more sugar (lightly)

Bake 35mins. When done, sift the top with vanilla icing sugar, leave to cool and try some. Personally I think it's best the next day when the juices soak into the pastry and it’s easier to cut and a little chewy instead of flaky.

Other apple recipes please.

pgk

[pgk pgkParticipant @pgkpgk17461]

Strudel from me..

[J HancockParticipant @jhancock95746]

Well done , we're not 'just' engineers , would Jamie Oliver do as well making a rhombic drive hot-air engine I wonder ?

[Speedy Builder5Participant @speedybuilder5]

We made apple wine many years ago – fermented the apples in a plastic dustbin using fish tank heaters to get it all going. Potent stuff and well worth a try.

[Rik ShawParticipant @rikshaw]

Warm deep filled apple pie with a big dollop pf Cornish clotted cream – even tastier if scrumping is involved! These local blokes brew cider to die for.

Home Page (harroldcalvados.co.uk)

[pgk pgkParticipant @pgkpgk17461]

Juicing large amounts of apples at the hobby level is a pain.
I have seen it done successfully with a simple domestic juicer and persistence, and one local chap just throws his through a garden shredder before pressing.
I do make some wines – usually from surplus black or redcurrants. A ginger wine I have here is superior to any of the commercial ones, but that might just be beginners luck. Bought-in cheap apple juice is the lazy way if just wanting to make a few litres. I do have 18×650 ml containers of stewed apple in the freezer along with large amounts of currants and blueberries. The cheapo apple peeler/corer makes processing a bucket of apples practical.
Baked apples stuffed with dates or raisins – good way of using collapsing apples – just core and stuff and microwave – quick an easy. Also apple fritters

'Zemlbaba' was popular growing up Link
My Mum’s variation was closer to English bread and butter pudding…buttered slices of bread dipped in milk lining a large pudding bowl then layered apples and raisins and more bread slices and baked for a thick crusty top, eaten as a main course after soup. Hearty winter fare for manual labour.

These were baking while I posted yesterday:

[Bob StevensonParticipant @bobstevenson13909]

That's brilliant!…going to try out the strudel on Sunday…

In my family (long gone now) we made 'Cheer up pudding'….only for people with a sweet tooth really!……

Into a pyrex dish thinnly slice apple,…add some sultanas and grated lemon rind…..cover with 'good' spoonfuls of Golden Syrup……next a layer of thinnly sliced bread, trimmed to fit dish.

Repeat layer…then finish of with bread and butter trimmed to fit and sprinkled with brown sugar.

Bake 180 for 20 mins then inspect….if top getting brown cover with foil/greaseproof….cook on until the bottom layer has 'turned to toffee' and top nicely toasted with melted brown sugar….

Absolutely wonderful straight form the oven and perhaps even better cold!…be of good cheer!

[DiogenesIIParticipant @diogenesii]

I know it isn't ME, but appreciate pgk's seasonal excitement.

This is a fleeting lunchbox / teatime favourite every autumn…

APPLE CAKE

5oz (140g) Melted Butter
2 eggs
8oz (225g) Caster Sugar
Scant 1/2 teaspoon Almond Essence (or spice to taste)
8oz (225g) Self-Raising Flour
1 1/2 level teaspoons Baking Powder

12oz (340g) prepared raw Apple (Bramley is good because it holds it's shape – too many 'eaters' will go pulpy)

Beat everything (except the raw apple) together to make a stiff batter.
Put 2/3rds of it into a loose-based cake tin – line with buttered grease-proof paper.
Place the raw apple on top, and cover with the remaining batter.
Decorate with Flaked Almonds / Demerara Sugar.
Cook for 1 1/2 hours at 350F (180C)

Edited By DiogenesII on 15/09/2021 08:10:03

[SamsarandaParticipant @samsaranda]

PGK

How about Cider. 😋

Dave W

[Nicholas FarrParticipant @nicholasfarr14254]

Hi, well I suppose these were engineered using a scale, but they look to be full size.

I'll get me coat.

Regards Nick.

Edited By Nicholas Farr on 15/09/2021 10:59:02

[BazyleParticipant @bazyle]

Don't forget the blackberries. They seem to be a bit less juicy this year and pleased to find nobody is bothering to pick the ones outside my gate, probably not bothering to pick any when they just get everything from teh supermarket.
Lidl tends to sell apple presses this time of year, but I never see anyone sell a scratter mill. Maybe a project for 'Get Woodworking' forum (see link at bottom of page).

[Lee RogersParticipant @leerogers95060]

Posted by J Hancock on 14/09/2021 18:29:41:

Well done , we're not 'just' engineers , would Jamie Oliver do as well making a rhombic drive hot-air engine I wonder ?

I've been cheffing since long before Jamie O ( who is a good lad ) was born.

The thing is that being Head Chef is like being a dad, they expect you to know the answer to everything .

So, bring on the engine and I'll see what I can do on the old Drummone and the ETA. You just be sure to

leave a good tip.

[Lee RogersParticipant @leerogers95060]

Very nice pud that , I'd serve that any time and be proud.

[Nick Clarke 3Participant @nickclarke3]

Posted by Lee Rogers on 15/09/2021 12:56:06:

The thing is that being Head Chef is like being a dad, they expect you to know the answer to everything .

So how come neither of my daughters (both in their early 20s) appear to accept that I know anything about anything??

I even get corrected when they ask for money or a lift and I say no. Apparently that is not the right answer!

Love them to bits but at times can scream!

Edited By Nick Clarke 3 on 15/09/2021 13:24:29

[John HaineParticipant @johnhaine32865]

Wot, no PC or Linux recipes?

[Diane CarneyModerator @dianecarney30678]

[Chris GunnParticipant @chrisgunn36534]

pgk pgk, thanks for the inspiration, ingredients plus clotted cream on order for tomorrow, report on taste test to follow.

Chris Gunn

[Lee RogersParticipant @leerogers95060]

Posted by Nick Clarke 3 on 15/09/2021 13:23:58:

Posted by Lee Rogers on 15/09/2021 12:56:06:

So how come neither of my daughters (both in their early 20s) appear to accept that I know anything about anything??

I even get corrected when they ask for money or a lift and I say no. Apparently that is not the right answer!

Love them to bits but at times can scream!

Edited By Nick Clarke 3 on 15/09/2021 13:24:29

Only a guess ,but certainly relevant to the thread , It sounds like you've been feeding them, same mistake that I made.

[BazyleParticipant @bazyle]

Forget all that baking faff. 99 days to Christmas and Lidl have 12 packs of mincepies I will undertake quality control testing on your behalf.
Plus they didn't have any cinnamon for the original strudel recipe.

[SteviegtrParticipant @steviegtr]

I guess you just need my address now. Looks scrumptious.

Wobbly Steve.

[pgk pgkParticipant @pgkpgk17461]

Posted by Bazyle on 17/09/2021 21:42:39:

Forget all that baking faff. 99 days to Christmas and Lidl have 12 packs of mincepies I will undertake quality control testing on your behalf.
Plus they didn't have any cinnamon for the original strudel recipe.

You can get the cinnamon with the filo in Tesco. Lidl also seem to have stopped stocking the apple stolen come Christmas the last few years, but can often find it in Aldi…lasts in the freezer a few months..
Christmas baking is another thread, perhaps nearer the time. Teaser with Vánočka

[pgk pgkParticipant @pgkpgk17461]

Just a quick addendum. Last batch of strudel I made 4. Wrapped in baking paper and then cling film and frozen in a plastic box . I've just test baked one from frozen at 170C fan just under 40 mins and it came out perfect.
Another way to use those apples.

pgk

[DMBParticipant @dmb]

Thank you, pgkpgk and Diogensil for your recipes, much appreciated. Being on my own now, can only rely on recollection of my late Mother and late Wife used to make and their methods, together with what else I can pick up. Surprised at how much info I absorbed without realising. I have a bit of a lazy meal method which I did last week.

Bought a couple of large cooking apples, went BlackBerry picking on edge of South Downs. Simmered apples til soft and turned into ovenproof dish, raw blackberries layered on top, packet of Aunt Bessies crumblemix on top, sprinkled with Scott's porridge oats for crunch and shake of cinnamon for extra flavour. Luverly!

Model engineering club widow recently advised me how to make own crumble – simply rub together butter and flour, any type, plain or self raising. Porridge oats topping idea came from late wife. Did some shopping in Sainsburys today. They're flogging 225g of raspberries for £2.25 (£10/Kg) but blackberries were £2.85 for 225g = £12.67 /Kg! Streuth, they're currently free everywhere and fresh picked. Dearer than raspberries.

I had a favourite old wartime recipe handed down from my Mother for a very tasty tart, but temporarily mislaid it. Hope to recover it soon and post it. Won't be using the dried egg though! I get big fresh eggs from Dave Ovett's shop in Brighton's Open Market. Remember Steve Ovett? His family's shop.

John

[pgk pgkParticipant @pgkpgk17461]

John, Check your personal messages

pgk

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