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Posts Tagged ‘Royal Gala apples’

In My Kitchen

Posted in Food & Friends, In My Kitchen, tagged , , , , , , , on March 14, 2010| 26 Comments »

In my kitchen…

…we made sourdough pancakes for breakfast.  These were served with the Spice Girl’s homemade bacon (yes, she’s completely bonkers, and I adore her) and topped with a drizzle of organic maple syrup.

In my kitchen…

…sits a box of new season Royal Gala apples.  They’re sweet, crunchy and unblemished.

In my kitchen…

…there is a large slab of sourdough focaccia, baked for next week’s school lunches.  It’s made with cousin Andrew’s olive oil, organic bread flour and Maldon salt.

In my kitchen…

…are these little chocolates, made with tempered Belgian chocolate.

Big Boy plays the french horn, Small Man plays the trumpet.  When I saw this chocolate mould, I couldn’t resist.  And since Big Boy is now playing  first horn in the orchestra, I’m sending in choccies for the whole section.  Small Man ate all the trumpets by himself.

In my kitchen…

…there were 38 brownie cupcakes, topped with Callebaut milk chocolate ganache.  There are now 23.  Each one is bite-sized, so they don’t last very long around here!

Tell me, what are you making in your kitchen this weekend?

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Apples

Posted in Recipes, tagged , , , on March 25, 2009|

apple-pie-002

We bought a big box of new season Royal Galas at the markets a couple of weeks ago.  Whilst they looked magnificent, they weren’t crunchy enough for our liking (Galas rarely ever are). The boys were really good and no-one complained, but when we saw new season Fujis at the markets last Friday, we couldn’t resist.  These looked lousy – all pockmarked and dimpled – but they’re crunchy and sweet, and so fresh that they should last for weeks outside the fridge.

Rather than waste the Galas, I turned them into apple pectin and pie filling.  The peels and cores all went into a large pot to boil into pectin (we produced twelve large jars – which should be enough to set at least 36 kilos of fruit).  I’ve posted the instructions for making pectin in the Jam section.  The remaining pulp was sliced and cooked down with a little water until soft, then drained.  I added lemon juice and sugar to taste, cooked it a little longer, then froze most of the filling in one litre containers, ready for a future mid-week treat.

Today I defrosted a box of filling, stirred a teaspoon of cinnamon through it, and made an apple pie for afternoon tea, using June’s wonderful shortcrust pastry. The boys have already eaten half of it!

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