10/08/2011 by M P.

Fruit: bananas, grapefruit, lemon, apples, peaches

Vegetables: onions, cucumber, carrots, cauliflower, mushrooms, salad, spring greens, new potatoes

The arrival of the soft fruits and their enjoyment should be the order of the day - The tail end of last year’s apples inspire this  - apple brioche.

Posted in Apple, Organic Box | Print | No Comments »

19/07/2011 by M P.

Credit to Nigel Slater, whose recipe this is; longsince a firm favourite when entertaining guests to dinner for speed, simplicity and downright tastiness. 

1 brioche

several apples (eaters, not cookers)

calvados

icing sugar

Core and slice the apple into pretty thin slices as if making tarte tatin. Put slices in mixing bowl, pour over sufficient calvados to marinade the apples without wasting too much in a pool at the bottom. Allow apples to stand for as long as you have - mixing occasionally to keep the calvados going in.

Heat grill. Cut brioche into slices and gently toast both sides. place gently toasted brioche on grill pan and layer apple slices one layer deep (as with tatin) on top covering as much as the brioche as possible (exposed brioche will burn). Now shake over icing sugar in a generous though not engulfing quantity. Place under grill until the sugar has started to caremelise or the brioche threatens to burn. Serve with vanilla ice cream. 

Posted in Pudding, Apple | Print | No Comments »

29/10/2010 by D.

 Any fruit will do; it is nice to have more than one type, but even apples can seem more interesting when threaded onto a wooden skewer!

1 tangerine
1 pear
10 grapes
1 apple

Wash the fruit and cut it into even sized chunks.  Thread onto wooden skewers and serve immediately.

To make it more of a pudding, you can serve them with a dipping sauce.  Honey, nutella or jam yoghurt are good (just mix a spoonful of any of them into some greek yoghurt).  Melted chocolate is also delicious and a bit more decadent!

Posted in Fruit, Grapes, Kebabs, Apple, Vegetarian, Pear, Recipe | Print | No Comments »

25/02/2010 by D.

This is one of Orla Broderick’s 100 Great Soups.

1 tbsp olive oil
1 leek (or onion)
bunch fresh watercress, carefully washed
2 apples
1/2 lemon (juiced)
2 potatoes
1 pint chicken or veg stock
1 tbsp greek yoghurt (optional).

Finely chop leek and watercress stalks (I just cut off the top 1/3 and put aside).  Peel and cube the potatoes.  Cube the apples.  Fry the leek, potatoes and stalks in the oil for a few minutes, then add the apples, stock and lemon juice.  Simmer for 15 mins.

Chop the watercress leaves finely and add to the pan.  You can save a handful for garnishing if you wish.  Simmer for a further 10 mins.  Blend and season.  Stir in the yoghurt and check for seasoning again.  Serve with some crusty bread.

The sweetness of the apple works very well against the peppery watercress and the lemon.  A lovely starter or light lunch.

Posted in Stock, Yoghurt, Watercress, Apple, Soup, Potato, Lemon, Leek, Recipe | Print | 2 Comments »