Apple

Easy Autumn Granola Pots

Featured1 Comment

Spiced apple is the taste of autumn for me, but if its not your thing, you can swap it for other fruit.  If you’re vegan you can swap out plant based yoghurt for Greek yoghurt.

I’m always shocked at how much fancy coffee shops charge for those individual pots many of us grab for a quick breakfast on the way to work .  This recipe makes 4 generous portions for less than the cost of one of the granola pots you buy at well known coffee shops.  A bit of time at the start and you have tasty, healthy, grab and go breakfasts for during the week at a fraction of what you’d pay in a chain cafe

Make 4 portions

For the spiced apple layer

4-6 Dessert apples, (peeled, cored, and chopped into 2cm chunks)

1 Tsp Ground cinnamon

1 Star anise

For the yoghurt layer

2 Tbsp of Greek yoghurt per person

For the granola

50 Grams Porridge oats

15 Grams Desiccated coconut

15 Grams Pumpkin seeds

20 Grams Hazelnuts

1Tbsp Oil

1Tbsp Maple Syrup

25 Grams Dried fruit (use any type you like)

Method

Put the chopped apples and spices in a large pot with a splash of water and simmer until the apple starts to break down (I like to keep a bit of texture). Remove from the heat and allow to cool.

Preheat the oven to 200 degrees (Celsius)

While the apple is simmering, mix all rhe ingredients for the granola in a bowl (except the dried fruit, I add this when this when the granola comes out of the oven, or else I find it gets tough and can burn easily)

Transfer the granola to a baking sheet and bake for minutes, stir well as the outer edges will brown more quickly and return to the oven another 5 minutes.  When toasty and golden brown remove from the oven allow to cool.

To assemble each pot, put a quarter of the cooked apple in a jar/container, top with 2 tablespoons of Greek yoghurt and the sprinkle the granola mix on top

Easy Apple Chutney and Camembert Crostini

Seaneen's Sunnyside KitchenLeave a comment

Like most cooks I hate food waste.  So the sad looking bag of apples that was getting past their best got turned into an easy and delicious chutney.

If you’re serious about chutney and want to make a massive batch I would recommend sterilising your jars beforehand and this should ensure the chutney can last for months.  I was only making a small batch, so its fine to keep in the fridge for 4-5 days.

This is amazingly versatile.  I just used it on crostini because i was having people over and I wanted to make something a little boujie, but it will also turn a bog standard ham or cheese sandwich into something super yummy.  I’ve even used it on cheese burgers and it was incredibly tasty.  If you’re making the crostini, try to make the chutney the day before, it will give it time to cool, let the flavour develop and saves you time, you can then spend with your guests.

Ingredients

For the chutney

3-4 Dessert apples (peeled, cored, and cut into 2cm chunks)

1 Small red onion (finely sliced)

75 Grams Brown sugar (you might need a little bit more or little less depending on on how sweet/tart your apples are)

125Mil Cider vinegar

1/2 Tsp salt

1/2 Ground cumin

1 Tsp Ground ginger

For the crostini

  1 French baguette (cut into fine slices)

1 Tbsp Oil

1 Clove of garlic

125 Grams Camembert or brie

Method

For the chutney

  • Place all the ingredients in a large pot and bring to the boil
  • Reduce the heat to a gentle simmer and cooked for 30 mins before checking the seasoning and see if want tweak anything
  • Allow to cool and store in tje fridge for 4-5 days.  See, I told you it was really easy
  • For the crostini
  • Preheat your oven to 180 degrees Celsius
  • Brush the slices of baguette with the oil and place on a baking tray, bake for 10 minutes or until they golden brown.  Allow them cool, and you can even do this the day before and store them in an air tight container if you don’t want to be running around at the last minute)
  • To make the crostini, simply spread the toasted baguette slices with apple chutney and top with a slices of cheese

Apple Pancakes

Featured1 Comment

I don’t do sweet breakfasts that often, but since it’s nearly pancake Tuesday I went all in try these out.

These are light and fluffy and the recipe makes 4 enormous American style pancakes that freeze well, if you’re organised enough to cook a double batch.

I griddled some apple slices to go with this, along side some Greek yoghurt (you can use different fruit and squirty cream if you’re feeling decadent).  These also taste great along side bacon if you want to go savory.

Ingredients

250 Grams Plain flour

225 mil Milk

1 Tsp Baking powder

1 Tbsp sugar

1 Tsp vanilla extract

1 Apple (roughly grated)

1 Egg (separated into yolk and white)

A little oil for frying

Method

  • Add flour, baking powder, and sugar to a large bowl
  • Make a well in the centre of the bowl and add the egg yolk, mik and vanilla extract, whisk until smooth
  • Grate an apple roughly on the large side of box grater and stir into the pancake batter
  • Whisk the egg white until it becomes light and fluffy and forms soft peaks.  Gently fold the egg whites into the pancake batter until well combined
  • Heat a small amount of oil in a large pan and spoon in a quarter of the batter on to pan. When small even holes begin to appear on the pancake flip it and cook for a further couple of minutes checking to make sure it doesn’t burn
  • Continue doing this until you have used all the batter and sprinkle with icing sugar and some cinnamon if you’re feeling fancy

Apple Crumble

Seaneen's Sunnyside KitchenLeave a comment

When it comes to comfort food apple crumble is in almost everyone’s top 10.

I was gifted a giant bag of apples from a friend with a tree in her garden. One particularly shitty wet Sunday this was exactly what I wanted.

I think traditional crumble topping can be a bit Meh. I like to include some porridge oats and nuts for some extra texture. The apples I used were pretty sweet so I didn’t use any extra sugar, but if your apples are on the sour side, sprinkle with 1-2 tablespoons of sugar before adding the topping.

Ingredients

1 Kg Eating apples (peeled, cored and sliced into 1-2cm slices)

For the topping

50 Grams Cold Butter (cut into small cubes)

125 Grams Plain flour

25 Grams Walnuts or hazelnuts (chopped)

25 Grams Rolled oats

25 Grams Sugar

Knob of butter

Method

  • Preheat your oven to 180 degrees (Celsius)
  • Rub a knob butter around a large oven proof dish (this will prevent the apples from sticking)
  • In a large bowl, add the flour, sugar, oats and butter and rub the butter into the other ingredients until it resembles large breadcrumbs before adding the chopped nuts
  • Spread the sliced apples into the oven proof dish, and sprinkle the topping mix evenly across the apples
  • Bake for 45-50 minutes and serve with custard or cream

Pork Belly and Apple Burger

Seaneen's Sunnyside KitchenLeave a comment

Pork belly is relatively inexpensive and packed with flavour. It also carries other flavours really well, so feel free to open the spice cupboard and go nuts.

A disk of fried apple adds some sweetness to cut the richness of the pork. I used coleslaw and salad leaves to add some freshness. Top it off with some spicy mayo for a little heat and the whole thing is an explosion of yumminess.

Makes enough for 3 burgers (you can up the quantities of you’re cooking for more people).

Ingredients

500 Grams Pork belly

1 Tsp Ground ginger

1 Tsp Ground Coriander

1 Tsp Salt

1 Apple

25 Grams Butter

3 Tbsp Coleslaw

Salad leaves

3 Burger baps

2-3 Tbsp Mayonnaise

Siraccha to taste

Method

  • Preheat the oven to 140 degrees (Celsius)
  • Pat the pork belly dry with paper towels, and rub with the spices and salt. Place in an ovenproof dish and bake for 30 minutes
  • Cut the apple into 1cm thick disks. Melt the butter in a frying pan over a medium high heat. Fry the apple disks until they start to brown on each side. Remove from the pan and set to one side.
  • Remove the pork belly and fry on a high heat in the same pan you cooked the apple in, until it starts to crisp up. Cook on each side
  • Toast the burger baps. To make the spice mayo, simply mix a couple of tablespoons and as much siraccha as you like and mix well. Spread the mayo on the baps
  • Add the coleslaw and salad leaves to one half of the bap, and top with the pork belly and apple. Top with the other half of the bap and serve immediately

Eve’s Pudding

Seaneen's Sunnyside KitchenLeave a comment

With colder weather and darker evenings coming in all I want is comfort food.

This was one of my favourite desserts from school and is basically an apple sponge. Whatever you decide to call it, it’s delicious and even better with custard, or ice cream.

I’ve used eating apples, but you could use cooking apples if this what you have (just remember to add some extra sugar if the apples are very tart).

You can also use different fruit, like plums, pears, or rhubarb.

Ingredients

120 Grams Butter (plus extra for greasing the baking dish)

120 Grams Sugar

120 Grams Self Raising Flour

2 Eggs

1/2 Tsp Vanilla Extract

6 Dessert Apples

Icing Sugar (optional)

Method

  • Peel and core the apples, and cut into 3-4cm cubes. Put in a pot with a splash of water and cook over a medium heat for 5-10 minutes until the apples start to soften. You can cook the apples for longer if you prefer, but I like them to still have a bit of texture. Allow to cool slightly
  • Preheat your oven to 180 degrees (Celsius)
  • In a large bowl, beat the butter and sugar together until it becomes light.
  • Add the vanilla and one egg to the butter and sugar and continue mixing. Add a couple of spoonfuls of flour and the next egg and gradually add the rest of the flour while mix (this should stop the cake mix looking like it has curdled. If this happens don’t panic, just add a spoonful of flour and keep mixing
  • Transfer the apples to an oven proof dish (about 1-1.5 litre dish should be fine). Drain off any excess liquid and top with the cake mix before spreading it evenly across the top of the apples
  • Bake for 40 minutes, stick a skewer or toothpick in the middle of the pudding. If the skewer comes out clean the your pudding is ready, if not cook for a further 5 minutes and try again
  • Allow to cool slightly, and dust with icing sugar if you’re feeling fancy
  • Serves with custard or cream, or ice cream

Apple Crumble Muffins

Seaneen's Sunnyside KitchenLeave a comment

This is another recipe scalped from one of the Great British Bake Off cook books.

I have included the original recipe, but you can change it up.  I’ve tried using different fruit like pears or raspberries and it was delicious.  You can also add some nuts to the topping for some added crunch, or a teaspoon of cinnamon in the base mix for an extra kick of flavour.

These keep for 3-4 days in an airtight tin

Ingredients

For the topping

50 Grams Porridge oats

50 Grams Caster sugar

50 Grams Plain flour

50 Grams Butter (cut into small cubes)

For the base

250 Grams Plain flour

25 Grams Porridge oats

175 Grams Caster sugar

2 Tsp Baking powder

Zest of 1 Lemon (finely grated)

150 Grams Butter

2 Eggs

100 ml Milk

1 Large eating Apple (peeled, cored and cut into 1.5 cm chunks)

Method

  1. Preheat your oven to 190 degrees, and line a muffin tin with paper muffin cases
  2. In a bowl, add all the crumble ingredients, rubbing in the butter until all the ingredients are combined. Set to one side
  3. In a separate bowl, add the flour, oats, baking powder and lemon zest and mix to combine (dry mix)
  4. Gently melt the butter (either in a pot or the microwave), and allow to cool slightly. In a small bowl beat the eggs and milk together and then add the melted butter (wet mix)
  5. Add the wet mix to the dry mix and stir gently until just combined
  6. Spoon the base mix equally into the muffin cases. Top the muffins with the cubes of apple, and then add the crumble topping (try make sure there is an equal amount of apple and crumble mix on each muffin
  7. Bake for 30-35 minutes and allow to cool on a wire wrack (although these taste fantastic when they’re still warm)

Cinnamon and Apple Blondies

Seaneen's Sunnyside KitchenLeave a comment

It’s cold, dark, and miserable outside, I’m having a “big” birthday and there is nowhere open to go out and celebrate.

Combine the cake mix thoroughly before adding the apples.

To try and stave off the impending dispair this will bring, for the mean time I’m all about the comfort food.

Toss the apples in a little flour before adding to the mix.
Apple should be folded into the mix with a metal spoon.

I’ve made blondies before and they have a similar texture to brownies but as they don’t use chocolate, they have more of a caramely flavour. This works really well with apple and cinnamon. This time of year these are the flavours I love.

Yummy with ice cream

These are great with a cup of tea or coffee, but they’re also fantastic with custard or ice cream as a dessert. These freeze well, and will last 2-3 days in an air tight tin.

Ingredients

2 Apples (peeled, cored and cut into 1cm cubes)

1/2 Tsp Baking powder

100 Grams Soft brown sugar

100 Grams Caster sugar

1 Tsp Cinnamon

275 Grams Plain flour

1/2 Tsp Salt

1 Egg

100 Grams Butter (melted)

Method

  1. Preheat your oven to 180 degrees, and line a 8 in x 8 in baking tin
  2. Add the eggs and sugar to a bowl and mix with an electric whisk until light and fluffy
  3. Gradually whisk in the melted butter (allow to cool a little before adding)
  4. Hold back 2 tablespoons of flour, but gradually add the rest of the flour, baking powder and cinnamon and fold into the sugar and eggs mix with a metal spoon
  5. Once you have peeled and chopped the apples toss the pieces in the 2 tablespoons of flour
  6. Fold the chunks of apple into the batter until evenly distributed
  7. Transfer the mix to the baking tin, and bake for 50 minutes. Check . Allow to cool in the tin for 15 minutes before cooling on a wire wrack

Celeriac and Apple Remoulade

Seaneen's Sunnyside KitchenLeave a comment
Clean, fresh and crunchy

If you’re wondering what remoulade is, the best way to describe it is a fresher, less gloopy, fancier version of coleslaw.

I’m trying to support local businesses and keep my food miles down (so I don’t feel guilty about my travel miles). So I ordered a vegetable box from a local farm. The vegetables were great, but in the middle of the box was celeriac. I had eaten it before but had never cooked with it.

It may not be pretty but it tastes great.

I decided to make remoulade, because it’s a fantastic Summer dish. This is perfect with barbecued meats, but also goes really well with fish. For vegetarians it’s a great addition to salad bowls to add some tang and texture, I also like to use it sandwiches as alternative to coleslaw. This is quick and easy to make, and will in the fridge for 3-4 days.

Great with barbecued meat or fish.

Ingredients

200 Grams Celeriac (roughly grated)

1 Large apple (roughly grated with skin left on)

Juice of half a lemon

1 Tbsp Grain mustard

3 Tbsp Mayonnaise

Method

  1. Remove the course outer skin of the celariac, and grate along with apple before adding to a bowl
  2. Cover the celeriac and apple with the lemon juice.
  3. Stir in the mustard and mayonnaise until thoroughly combined, refrigerate if not eating immediately

Easy Apple and Cinnamon Cake

Seaneen's Sunnyside KitchenLeave a comment
Easy Apple and Cinnamon Cake

This is a great easy to make cake that will make your kitchen smell great. More importantly it tastes really good. I mean apple and cinnamon, of course it going to taste fantastic.

One of the ingredients is yoghurt, which helps keep the cake moist and light. The crunchy sugar and cinnamon topping makes it extra delicious.

Dry ingredients and apple chunks

Ingredients

1 Large eating apple (peeled, cored, and cut into 1.5 cm chunks

2 eggs

2 Tsp Baking powder

1/2 Tsp Bicarbonate of soda (baking soda)

200 Gram Caster sugar

210 Gram Plain flour

120ml Vegetable oil

120ml Natural yoghurt

1 Tsp Cinnamon

1 Tbsp Melted butter

Cake batter sprinkled with the sugar and cinnamon mix.

Method

  1. Set you oven to heat to 180 degrees, and line a 9in baking tin with grease proof paper
  2. In one bowl, add all your dry ingredients (except the cinnamon), and the chopped apple. Hold back 2 tablespoons of sugar in a separate bowl
  3. In a separate bowl add the yoghurt, oil, and eggs. Mix the ingredients, this will look like it’s split but don’t panic it’s fine
  4. Pour the cake batter into the baking tin
  5. You should still have 2 tablespoons of sugar in a bowl. Add the melted butter, and cinnamon to this and mix
  6. Sprinkle the sugar and cinnamon mix over the top of the cake batter, and bake for 35 minutes, or until a skewer comes out clean from the cake