Archive for the ‘Apple’ Category

Apple and Sultana Cider Cake (Waitrose)

October 3, 2017

Baked Spelt Splits with apple cinnamon and custard

April 23, 2017

Apple Stilton and Black Pudding Scones (Mary Berry)

March 7, 2017

Apple Crumb Cake (Good Housekeeping)

January 31, 2017


Butternut and Apple Harvest Soup (

November 14, 2016

  1. Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
  2. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

Apple Crisp Cake (John Whaite)

October 28, 2016


Crispy Crumbed Pork Chops with White Cabbage Slaw

June 7, 2016

Crispy Crumbed Pork Chops with White Cabbage Slaw 1 Crispy Crumbed Pork Chops with White Cabbage Slaw 2

Celeriac Cider And Bramley Apple Soup (Tom Kerridge)

February 19, 2016

Celeriac Cider & Bramley Apple Soup (Tom Kerridge)

Stir Fried Sprouts with Cider and Hazlenuts (Tom Kerridge)

February 19, 2016

Stir Fried Sprouts with Cider and Hazlenuts (Tom Kerridge)

Mulligatawny Soup (Adam Liaw)

January 12, 2016

1 tbsp each butter and olive oil

1 large onion, finely diced

3 cloves garlic

1½ tbsp curry powder

1 tsp garam masala

2 tsp salt

1 can diced tomatoes (400g)

1.5L chicken stock

½ cup washed uncooked brown rice, or jasmine rice

1 Granny smith apple, peeled and finely diced

1 carrot, peeled and finely diced

1 small sweet potato, peeled and finely diced

2 cups cooked shredded chicken (optional)

coriander and yoghurt, to serve



  1. Heat a large pot over high heat and fry the onion and garlic in the butter and olive oil. Add the curry powder, garam masala, salt and tomatoes and fry for a minute until the spices are fragrant.
  2. Add the chicken stock and the brown rice and simmer covered for one and a half hours, stirring occasionally. Add the apple, carrot and sweet potato and simmer for a further 30 minutes. Adjust for seasoning with a little salt if necessary.
  3. Stir through the Shredded chicken and a little yoghurt, and scatter with chopped coriander to serve.