Crab apple chutney

My friend Sarah has kindly given me lots of crab apples, so I am trying out some chutney recipes. Here is the first one:

INGREDIENTS

680 g (4 cups)  Crab Apples, Chopped
230 g Brown Sugar
1 Onion, Chopped
1-3 Chillies
3/4 inch Fresh Ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
8 oz (1 cup) Cider Vinegar
pinch Salt
A small handful of raisins

INSTRUCTIONS
Pop all ingredients into a pan with no lid
Reduce the heat and gently simmer, stirring occasionally, for at least an hour or until most of the liquid has evaporated.
Once you're happy with the thickness, pour into sterilised jars

SLOW COOKER CRAB APPLE CHUTNEY

Put into slow cooker:

5 cups of quartered and cored crab apples (just over one litre/approximately 25oz)

2 crushed cloves of garlic

1/2 cup sugar

1 inch fresh ginger, grated

1 tspn each cinnamon, powdered ginger and cumin seeds

1/4 teaspoon ground cloves

1 - 2 chillies, mostly deseeded but with a few seeds

salt and pepper

3/4 cup vinegar

Cook on LOW for 10 - 12 hours until dark and soft. Bottle into sterilized jars.

Mayonnaise

 

• 2 eggs - blend for 30 seconds
• Add and blend for 15 seconds:
• 2 tablespoons organic lemon juice 
• 1 teaspoon dry mustard
• 1/2 teaspoon fine sea salt 
• 
  
• Drizzle slowly 1 1/4 cups sunflower oil 

Tiffin

 

• 150g chocolates - maltesers, chopped creme eggs, chopped mars bars/snickers etc
• 100g Raisins
• 200g Digestive Biscuits
• 125g Butter or Margarine – Plus extra to grease tin
• 3 tbsp Cocoa
• 4 tbsp Golden Syrup
• 100g Milk Chocolate – Broken into squares

To Top:

• 150g Milk Chocolate – Broken into squares
• 150g Dark Chocolate – Broken into squares

Adapted from https://donnadundas.co.uk/daim-bar-tiffin/#mv-creation-55 - see video on this link. the mixture will look very wet and greasy.

Blackberry Bakewell flapjack

 Adapted from https://donnadundas.co.uk/ recipe for Cherry Bakewell flapjacks

Ingredients

• 200g Oats
• 60g Ground Almonds
• 90g Soft Light Brown Sugar
• 90g Golden Syrup
• 130g Butter or Margarine - Melted
• 1 tsp Almond Extract
• 4tbsp Blackberry Jam

Instructions

1. Grease and line a cake tin and preheat the oven to 180 degrees
2. Mix oats, sugar, and ground almonds together in a large mixing bowl
3. Add the almond extract, golden syrup and melted butter and stir together until the oats are all wet
4. Tip half of this mix into the cake tin and use the back of a spoon or your fingers to press down and out to the edges, so it’s level and covers the tin
5. Spoon on the jam and spread evenly
6. Tip on the remaining oats and flatten and spread out until the jam is covered
7. Sprinkle over flaked almonds.
8. Bake in the oven for 25 minutes until the almonds are toasted and the oats have browned.
9. Melt the white chocolate in a small pan and drizzle over the top of the flapjack

Apple flapjack

Ingredients

250g (8oz) butter
250g (6oz) caster sugar - reduced from 8oz, try reducing further
175g (6oz) golden syrup
425g (15oz) porridge oats
2 apples, peeled and grated

Method

STEP 1
Preheat oven to fan160°C. Oil and line base of a 20x30cm (8x12in) cake tin with baking parchment.

STEP 2
Melt butter, caster sugar and golden syrup together in a pan, stirring until sugar has dissolved. Remove from heat and stir in oats and apples.

STEP 3
Spread mixture in tin, pressing down HARD and bake for 20-25 minutes UNTIL GOLDEN BROWN AND FIRM. Cut into 12-14 bars; allow to cool before turning out of the tin.

Note: a very moist bar because of the apple. Could try cooking slightly first, then draining.

Coconut macaroons

 

Ingredients

• 2 eggs, whites only
• 80g caster sugar  (try less)
• 150g desiccated coconut
• 90g dark chocolate

Method

• STEP 1

  Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved - meringue-like. 

• Add the coconut, and a pinch of salt then stir until combined. Leave to stand for 10 mins.

• STEP 2

  Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop tablespoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet and flatten slightly. Bake for 10-12 mins until golden.

• STEP 3

  Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.