Kitchen Garden Forum

Hey Folks!

Do you often have an abundance of apples?
If so here's some seasonal recipes to help you get through your glut this autumn.

https://olioex.com/21-delights-made-with-apples

That apple rose tart is so pretty, but quite like the german tart as well!

I have a freezer full of plain old apple pies, but do need to be more adventurous!

Thanks Cullen! Welcome to the forum!

Westi

Some interesting recipes here. Thank you..

Another one is to fry a dish of sliced onions, sliced apples and thinly sliced red cabbage and add some chopped smoked frankfurter sausages. Add a few cloves and a dash of chicken stock (made from a stock cube if necessary) if it starts looking too dry . Served with mashed potato it makes a savoury and colourful autumn supper.

Hi Primrose - that sounds good! Like the idea of the cloves!

Westi

Everybody seems to steer clear of red cabbage as a vegetable for some reason and this seems to be a good way of using it, along with red coleslaw of course? To me it's another symbol of autumn with the red autumnal leaves! I once served it to a relative who actually had no idea whatever it was. He'd never heard of red cabbage and thought I was joking. It was definitely classed as "queer gear" food in his book!

Love red cabbage - so colourful & more robust than the green ones. Love red cabbage coleslaw!

Westi

[quote="Primrose"]Some interesting recipes here. Thank you..

Another one is to fry a dish of sliced onions, sliced apples and thinly sliced red cabbage and add some chopped smoked frankfurter sausages. Add a few cloves and a dash of chicken stock (made from a stock cube if necessary) if it starts looking too dry . Served with mashed potato it makes a savoury and colourful autumn supper.[/quote]

Love your recipe - going to make it very soon.

We often use the Mattesons smoked sausage which comes in a sealed bag for this recipe. Everybody tends to use apples only for desserts so using this as part of a main meal helps use them up. It doesn't really matter but I like to use a mixture of Bramley cooking apples and dessert apples. The Bramleys gently dissolve, helping to make some liquid sauce while the eating apples stay whole to keep some texture to the dish.

Well today was apple chopped into muesli, apple cake with coffee, an apple with lunch and apple fritters tonight - but I've just picked another 16 kgs of Bramleys!

Blimey Geoff!

You must post a pic of your trees next year when full of fruit, especially now as the size fluffing around is gone - it's quicker too! Apple fritters - yum!

Westi

The rats in Geoffs sewer think it's raining cider.

That gives me ideas - can a bottle type septic tank become a still - Calvados?

I have never tried this recipe but I am curious to know how the apple pieces are goint to be at the end. Would they be really soft after the frying and the cooking or are they still be a little hard like when they are at their natural texture.

https://www.delicesgourmandises.co.uk/d ... e-fondant/

Don't tell me nobody has pickled red cabbage on their hotpot

robo wrote:Don't tell me nobody has pickled red cabbage on their hotpot

Never heard of that one robo! Is it a Northern habit? I gather it's a an old Yorkshire habit to eat cheddar cheese with apple pie, which I only discovered when a relative from that part of the world visited and exclaimed surprise that none had been provided.