Refreshing summer drink that is delicious and cooling.
Preparation time- 10 minutes
ChillingÂ time -2 hours
1 tablespoon sugar
300 ml boiling water
150 ml apple juice
150ml orange juice
1 cinnamon stick
1. Place tea bags in a pot and add boiling water. Add the cinnamon stick.
2. Allow the tea to steep for 2-3 minutes and remove teabags and cinnamon stick.
3. Stir in the sugar and allow the tea to cool.
4. Stir in the apple and orange juice and mix well.
5. Chill for 2 hours.
6. Pour into tall glasses; add ice cubes and orange slices.
Serve with orange slices as garnish.
500 g cooking apples peeled and diced
500g tomatoes diced
250g plums stoned and diced
250g Â red onions finely chopped
1 teaspoon mustard seeds
350 ml white wine vinegar
250 g demerara sugar
1/2 teaspoon salt
Â 1 teaspoon chilli flakes(optional)
1 stick cinnamon
1 teaspoon ground coriander
1. In a large pan add the chopped tomatoes, apples, onions, plums, sultanas, cinnamon stick and mustard seeds.
2. Cook the mixture on a low/ medium heat for about 30 minutes until all the fruit has softened and turned to pulp. Stir the mixture intermittently to avoid it sticking to the pan.
3.Add the vinegar, sugar, chilli flakes, ground coriander and salt and bring the mixture to a simmer.Â
4. Reduce the heat and cook the mixture for a further 10 to 15 minutes until the mixture has thickened and when you draw a spoon through it no access liquid remains.
5. Remove from heat and leave to cool.Â
6.Sterilise some glass jars and fill them with the chutney once it reaches room temperature.
A quick and easy heart warming winter soup with a fruity tasty. Sweetness from the pumpkin, balanced by the tartness from the apple balances the flavour of this soup beautifully.
Preparation time-10 minutes
Cooking Time-20 minutes
400 grams pumpkin peeled and diced.
2 cups water
1 granny smith apple (need apples that are slightly sharp in taste)
Â½ teaspoon white pepper powder
1 teaspoon salt
1 tablespoon lemon juice
Â½ teaspoon sugar.
1. Place the diced pumpkin in heat proof dish, add 1 cup water cover and microwave for 8-10 minutes till pumpkin is tender and cooked. (Alternatively you can cook pumpkin on stove top with required water. )
2. Peel and grate the apple and toss in lemon juice to stop it discolouring.
3. Put the cooked pumpkin and the grated apple into a blender and puree to desired consistency.
4. Transfer the apple and pumpkin puree to a sauce pan and add the second cup of water and heat the soup through. (Adjust the soup by adding more or less water to get the desired consistency)
5. Add the salt, pepper and sugar. Stir and simmer for 3-5 minutes.
Serve hot with fresh bread.
NB. A spoonful of cream can be stirred in just before serving for a richer creamier taste.
TheÂ delicate flavour of sweet apples and cinnamon baked in a soft, moist and spongy cake. Delicious served hot or cold making a superb dessert or teatime treat.
Preparation time – 20 minutes
Cooking time – 40 minutes
250 grams all purpose flour
1 teaspoon baking sugar
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
125 grams caster sugar
2 eating apples
2 tablespoons natural yoghurt
100 grams melted butter
1 tablespoon icing sugar for dusting
Preheat the oven to 180 degrees centigrade or 350 fahrenheit.
1. Sieve the baking soda, baking powder, cinnamon and the flour together and keep aside.
2. Peel, core and grate the apples.
3 .To the melted butter, add the sugar, eggs, milk, yoghurt and beat lightly.
4. Stir in the grated apples into the wet mixture.
5. Gently fold the wet mixture into the flour, do not over mix. (Mixture may appear lumpy thatâ€™s fine.)
6. Pour the mixture into a prepared lined and greased baking tin.
7. Bake for 35-40 minutes. To check if cake is done insert skewer in to cake if it comes out clean cake is ready.
8. Remove from oven and cool on rack.
9. Dust with icing sugar.
Serve with cream, vanilla ice cream or vanilla custard.
Preparation time: 20 minutes
Cooking Time: 20-25 Minutes
Delectable cinnamon and apples bites that will melt in your mouth.
1 sheet ready to roll puff pastry
2 Granny Smith apples
4 tablespoons sugar
1 teaspoon cinnamon powder
1 teaspoon icing sugar for dusting
1. Peel the apples and grateÂ them.
2. Add the sugar and the cinnamon to the apples and mix well.
3. Place the puff pastry on a flat surface that is dusted with a little flour.
4. Spoon the apple mixture on to the puff pastry rectangle and smooth the filling out right to the edges of the pastry.
5. Starting at the long edge of the puff pastry rectangle,Â start to roll the pastry tightly encasing the apple filling. Stop when you get to the centre of the pastry rectangle.
6. Roll the pastry in the same way from the opposite end of pastry rectangle to meet in the centre.
7. Slice the roll into 1 inch pieces and place on a greased baking tray. Shape the pastry so that it resembles hearts .
8. Bake in a pre-heated oven 190Â°C / 375Â°F for 20 minutes until golden brown.
9. Remove from oven and immediately transfer the apple pastry bites to a cooling rack.
10. Dust with icing sugar and serve with a cup of coffee.
A tangy spicy relish made with red cabbage and tart Granny Smith apples. This delicious relish is ideal as a sandwich filling,Â served on an open sandwich, rolled in a roti or stirred in some curd rice.
Preparation Time – 10 minutes
Cooking time – 10 minutes
2 cups finely shredded red cabbage
1 Granny Smith apple cored and grated with skin on (This recipe works best with tart apples)
4 green chillies finely sliced
1 teaspoon salt
Juice of half a lemon
Â¼ teaspoon mustard seeds
Â¼ teaspoon fenugreek seeds
1 tablespoon mild olive oil
Â½ teaspoon sugar
1. Heat oil in a pan and when hot add the mustard seeds and fenugreek seeds.
2. Add the cabbage and apples and stir fry for 3-4 minutes.
3. Add the green chillies, lemon juice sugar and salt.
4. Stir fry for 2-3 more minutes till cabbage just wilts but still retains crunch.
5. Transfer to serving dish.
As a serving suggestion, spoon generously on freshly toasted French bread slices.