Kitchen Ranging – Food of the World

One of my all time favourites. Kitchen Ranging by Pearl Adams, who was actually Helen Pearl Adams) born in 1882 and died 1957. Published in 1928 from research of food from around the world. Sadly it includes such dishes as larks and ‘spitted small birds’

 But there are some interesting ones such as A Fricassey made for an Instalment Dinner at Windsor and Dumpokht A Dish mentioned in the Arabian Nights.
One of my favourite recipes is for Ginger Apples which I have cooked often. 1 1/2 oz whole ginger covered with whisky and left in a small dish for 3 days. Cut 3lbs apples in thin slices with 2lb sugar! (I used 4oz) and the juice of 2 lemons. Simmer gently until apples are transparent but not broken and serve.
But best of all is the intro to chapter one The Animal Who Cooks. – Man is the greatest animal of all, the animal who cooks. He is also, it is thought, the only animal who has weighed the stars, invented handwriting or discovered dressmaking.

Apples Galore – Apple Snow

What to do with all the apples? I have a few favourite recipes that I haul out every year and then I’m looking for new ideas. This is a lovely recipe I found while I was writing Recipes for an Unknown Kitchen and is now on the regular apple recipe list, it is instant comfort food.

Apple Snow (G. R. Moores)

This recipe came from a time when people weren’t worried about eating raw egg white as the topping isn’t cooked. If you are concerned about this you can either make Italian meringue or used cooked meringue to top the dish. As with most home dishes there are a lot of versions of Apple Snow most of which add the meringue to the apple pulp. This is rather like an apple trifle.

Ingredients

Base

3 – 4 trifle sponges or left over cake, 200g cooking apples cored and peeled, Juice of a lemon, 30 g sugar, 100ml water

Custard

2 egg yolks, 30g sugar, 300ml milk

Meringue

2 egg whites, 1 tablespoon sugar

Method

The amount of sponge will depend on the size and shape of the dish you use. Put the sponge in the bottom as for a trifle. Cook the apple with the sugar, lemon juice and water until pulpy. This needs to be fairly liquid to soak the sponge. Cover the sponge with the cooked apple. Make the custard by mixing the egg yolks and sugar, heat the milk and add to the mix. Return to the pan and heat stirring constantly until thickened. Do not boil as the mix might curdle. Pour the custard over the apple. Cool in the fridge for 15 – 30mins. Whisk the egg whites, adding the sugar when the mix has thickened. Continue whisking until it forms small peaks.

Store in the fridge to cool

Alternatively, you can use the easy cook version by using tinned custard and crumble bought meringue over the top, much quicker.

Want a copy of the book? click here

This weekend is Apple Affair at West Dean Gardens a great weekend don’t miss it.

Grow Cook Eat

Grow Cook Eat! Sounds like my kind of thing…and it is. This weekend, the 4th and 5th October, I will be at the Grow Cook Eat Event at West Dean. This is my third year and I am really looking forward to it, I meet so many lovely people. Do come along, it is a really lovely event – food, music, some great stands and cooking demonstrations. Looking forward to seeing you there. For more info go to  http://www.westdean.org.uk/Events/Outdoorevents/GrowCookEat.aspx

Bumper apple harvest cake

Thanks to my friend Norma’s very prolific Bramley apple tree I have been playing with apple recipes, including this lovely recipe for Spiced Apple and Cider Cake from Delia Smith’s Book of Cakes 1977.

Ingredients

150g margerine or butter, 150g castor sugar, 2 standard eggs (beaten), 225g plain flour, 1 teaspoon baking powder, 1 teaspoon grated nutmeg, 150ml dry cider, 3 smallish cooking apples.

for the topping

25g butter, 25g plain flour, 50 dark, soft sugar, 2 teaspoons ground cinnamon, 25 g chopped blanched almonds.

Method.

Preheat the oven to 350 degrees F/180 degrees C/gas mark4

Brush a deep 8 inch loose based cake tin with melted butter. Line the base with greaseproof paper and brush the paper with the melted butter.

Cream the butter and sugar together until light, pale and fluffy before adding the aggs a little at a time, beating well between each addition. Sieve the flour, baking powder and nutmeg. Fold half of this into the creamed mix using a large metal spoon, followed by half the cider. Then fold in the rest of the flour and finally the last of the cider.

Peel core and chop one of the apples and fold carefully into the cake mix then level with the back of a spoon.

To prepare the topping, measure the butter, flour, sugar and cinnamon into a bowl. rub the mixture until you have a fairly course, crumbly mixture then add the chopped almonds. Quickly quarter, core and peel the remaining apples. slice them thinly and arrange them slightly overlapping in three circles on top of the cake.

Then sprinkle the topping over the apples and bake the cake on the centre shelf for 1 1/2 to1 3/4 hours or until the cake shows signs of shrinking away from the sides of the tin. Leave to cool in the tin for 10 mins before removing carefully and transferring to a wire rack.

Unfortunately it was all eaten before I could take a photo. I’ll have to make another one.

Flower & Produce Show

A lack of blogging caused by overwork and the run up to the Great Arundel Flower & Produce Show. Not quite in the league of the Great British Bake off but some of the entries were up there with the best. Some of the work on the allotment paid off, apart from having so much food we can’t keep up it, with a few wins. Not boasting but the chillies, apples, beetroot and figs won places as did the Spiced Redcurrant Jelly (recipe to follow). But a bit of a no show on the jam and chutney front. Mrs Beetons Plum Jam didn’t get anywhere – must try harder and my compost was ‘oversieved’. These local shows are great fun have a go.

Apples aren’t the only fruit

 

growing fruit in containers

I know it’s the wrong time of year to be focussing on fruit but we’ve just spent the day planting the Arundel Community Orchard and I feel the need to wax lyrical about growing your own fruit.

Anyone can do it and the taste of fresh fruit, juicy raspberries, freshly picked apples, sweet sweet strawberries and tart gooseberries is second to none. In the summer I’m lucky enough to be able to graze the garden for fruit as the season progresses from raspberries through to blackberries & apples.

Fruit is easier to grow than you might think and there are plenty of books around to help.From beginners through to extreme pruning.

I have just looked through the list of fruit growing books I have in stock from those from those for beginners to seasonned organic gardeners, from traditional garden practices to new ideas. From growing in containers and miniature fruit trees to orchards.

and although apples aren’t the only fruit they are a good place to start.

Lambswool

Lambswool is a traditional recipe for a hot drink for wassailing. It’s not really time for that but as the evenings are getting darker and colder hot alcoholic drink sometimes hits the spot. This is made with ale, apples, ginger and spices. the idea is that the apple looks like lambswool suspended in the ale or perhaps it’s because it is very warming.

I was sent this recipe by a lovely lady called Elaine that I met at the Weald and Downland Autumn Show. Rather than rewrite the whole recipe here is the link. – http://recipewise.co.uk/lambswool

enjoy – I know I did

 

Ginger Apples

Ginger Apples

The applecrops haven’t been so good this year but this recipe makes the most of what we have.

It comes from Kitchen Ranging by Pearl Adams published in 1928. A personally conducted tour of the recipes of the world. Including regional dishes of Europe, one of the early traveller cook books. I have included recipes from this book before, mainly because it is full of ahead of its time food. I love it.

Ingredients

3 lbs apples cored, peeled and sliced, the juice of two apples, 1 ½ oz of root ginger and whisky (how much? As much as you need),  2 lb sugar.

Method

Bruise the ginger or chop finely, put in a small container and cover with whisky and leave for three days. Then drain if the ginger is just bruised or add the ginger as well if finely chopped, it depends how much you like ginger. Add the lemon juice, sliced apple and sugar to a pan with the ginger infused whisky. Simmer gently until transparent but not broken. Eat with cream or yoghurt.

It taste much better than it looks, add more ginger if you are a bit of a ginger fan.

Recipe courtesy of Refried Books  www.refriedbooks.co.uk Tel: 01903 885826