This month, Ruth from The Pink Whisk is challenging us to bake something using one of the ingredients of the moment- apples. I love cooking, baking and drinking apples so I knew I had to take part in this challenge. There are many things you can make with apples including cakes, tarts, crumbles, pies and so forth.
For me, the simplest and the best thing to do with apples is make a crumble. It is one of the first things I was taught to make as a child and was left on my own to make as I got older. I know it is not really original or fancy but my opinion is, if it ain’t broke, don’t fix it! My recipe is very traditional. It does not use oats or anything in the crumble mix. I do not even put any cinnamon in with the apples. If you have good local apples like I did, you should just let them speak for themselves. My recipe below is a bit vague as it depends on how many apples, you have and the size of your baking dish as to how much you need. You just need to use your own judgement and don’t forget you can freeze any left over crumble mix for another time.
- Apples, local if possible, chopped into chunks (1 large or 2 medium sized apples filled up my little Le Creuset dish above)
- 125g butter, unsalted, cut into small chunks
- 250g plain flour (always do half fat to flour, however much crumble you make)
- 125g caster sugar plus a couple of extra tablespoons for the apples
- Lemon juice
- Put the apples in your baking dish and add some lemon juice in with them to prevent them from browning.
- Put in a couple of tablespoons of sugar in with the apples and lemon juice and set aside.
- Meanwhile, make the crumble mix by rubbing in the butter into the flour until the mix looks like breadcrumbs. This may take a few minutes depending on how soft your butter is.
- Add in the sugar and mix well.
- Top the apples with the crumble mix (don’t do it too neatly- rustic looks better) and bake in a moderate oven until golden brown and bubbling. Eat with custard, cream or ice cream and enjoy!
Posted in baking, BBC, BBC Food, Edd Kimber, Great British Bake Off, Recipe, Ruth Clemens, The Pink Whisk, The Pink Whisk Challenge
Tagged baking, bbc, BBC Food, Recipe, Ruth Clemens, The Great British Bake Off, The Pink Whisk, The Pink Whisk Challenge
This month’s Fresh From The Oven challenge was hosted by Helen from Fuss Free Flavours. She challenged us to bake something yeasted, using flour where you know either where it was grown or where it was milled. This was quite hard for me as a Google search for ‘flour mills West Midlands’ and ‘flour mills Worcestershire’ brought up an amazing selection of houses that I could buy that had been converted from flour mills. This was not very useful. Then I asked Tom of Loaf where he got his flour from which was Shipton Mill. I nearly brought some flour from there but it cost £5 to post 1 bag of flour. I was on the verge of giving up hope, when I remembered that a farm shop I pass on the way to and from work sold a selection of flours.Would any of it be local?
Unfortunately, Broomfield’s Farm Shop in Holt Health, Worcestershire did not have any local flour. The most local I could find was from The Five Sailed Windmill in Alford, Lincolnshire. I ended up buying a bag of their white flour, hoping that Helen will forgive me as Alford is 140 miles from my house, knowing that I did support a local business by buying it from a local farm shop.
Stuart and I are both currently obsessed with The Great British Food Revival, a show shown on the BBC 2 on Wednesday evenings. We loved the first episode with Michel Roux Jr making a sandwich bread loaf. I knew as soon as I saw it that I had to make it so I made it using the local (ish) flour and we had it for dinner with beef stew (recipe to follow soon in another post). This is the best and most easiest bread recipe ever. It was so quick to make. It was delicious warm and it tasted great the next day cold too. I will make this recipe again and again. I urge you all to try it.
Does anyone know of any working flour mills in the Midlands region?
Many thanks to Helen for hosting this month’s challenge.
Update: Since writing this post, I have discovered that there is a flour mill in Shropshire called Pimhill Farm that make wholemeal flour. I intend to try their products soon
Posted in baking, BBC, BBC Food, bread, Five Sailed Windmill, Fresh From The Oven, Fuss Free Flavours, happy cooking, Loaf, Loaf Online, local, Michel Roux Jr, regional, Sandwich Bread Loaf, West Midlands, Worcester Produce
Tagged Alford, baking, bbc, BBC Food, bread, Broomfields Farm Shop, Fresh From The Oven, Fuss Free Flavours, Great British Food Revival, Lincolnshire, Loaf, Loaf Online, local, Michel Roux Jr, Sandwich Bread Loaf, Shipton Mill, The Five Sailed Windmill, West Midlands, Worcestershire
This month’s Forever Nigella theme is Ciao Italia. Nigella has made many Italian recipes over the years so they are many to choose from. I searched on Nigella’s website trying to find the perfect Italian recipe I could recreate however I wanted to do something a bit different. I moved my search onto the BBC Food website and found this recipe, Small Pasta with Salami made with her store cupboard ingredients. My store cupboard ingredients are slightly different to Nigella’s so I made my version of the dish below with things leftover in my kitchen. Overall, I think it went very well and I will be making it again soon.
Jo’s Fusilli with Chorizo and Peas
Ingredients (serves 1 hungry person!)
- 100g Fusilli, cooked according to the packet instructions
- 6-8 Chorizo slice, cut into smaller bits
- 2 inch piece of chorizo sausage, cut into 1cm rounds
- Half an onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tin of chopped tomatoes
- Handful of frozen peas
- Small bunch of fresh parsley, chopped
- Olive Oil
- Salt and Pepper
- Parmesan cheese, to grate on top (optional)
- Put the olive oil in a frying pan and add the chopped up chorizo slices and rings. Fry for a couple of minutes until the oil has seeped out of the chorizo.
- Add in the onions, garlic and salt and fry for a few minutes until softened.
- Add in the chopped tomatoes and allow the sauce to simmer for a few minutes, stirring occasionally.
- Add in the peas and allow to cook for a minute. Then turn off the heat, add in the parsley and stir.
- Serve in a big bowl with the cooked pasta with big grating of Parmesan cheese on top. Enjoy with a glass of red wine!
Posted in BBC, BBC Food, Chorizo, cooking, Forever Nigella, Nigella Lawson, Recipe
Tagged BBC Food, Chorizo, Ciao Italia, Forever Nigella, Maison Cupcake, Nigella Kitchen, Nigella Lawson, Pasta, store cupboard