No, I still can't cook. But I'm slowly working my way through the apples I picked off our apple tree a couple of weeks ago.
So far I had done an apple crumble and an apple cake, which has some room for improvement. But I still had about 7kg of apples left. So next on the list was to try something that would preserve the apples for a bit longer. Apfelmus, a popular German pudding and common rosti accompaniment, is kind of like apple sauce but a bit sweeter and flavoured with cinnamon. I didn't want to do just that so had a good rummage online and found a slightly more rustic version. Described as "apple jam", I adjusted the recipe a bit and think it's really more of a compote. (Unfortunately I just jotted the recipe down and now can't find it. So apologies to the cook who created this for not crediting you.)
Ingredients
2.5kg apples (after chopping)
500g sugar
juice from 1 lemon
cinnamon
1. Cut apples, core and chop into chunks. As per the recipe, I didn't peel them first. This is part of the rustic appeal of this recipe.
2. Put apples into a large pot and add about half of the sugar. Leave to stand for a few hours.
3. Cook on a medium heat and add the rest of the sugar and lemon juice.
4. Cook for approx. 1 hour. Stir frequently. Puree with a blender if desired.
5. Add cinnamon to taste. Fill into sterilised jars.
As I said, the recipe described this as apple jam, but I can't really see myself eating this on my toast. I think it's more of a compote, so it'll be eaten with Kartoffelpuffer (German style rosti) or as a desert.
Do you have a favourite recipe for preserving apples?
Despite my recent successes in the kitchen I'd maintain that I am pretty rubbish at cooking, baking or general creating edibles. However, the recent glut of apples has forced me to think about what to do with them.
Because of the aforementioned rubbishness on the homemaking front, I have long given up on what would be my go-to cake: my mum's yeast-cake recipe. Whenever I try that, the base doesn't go nice and fluffy as it does for my mum. It stays flat and dense. I also have no experience at making anything pastry. I therefore needed a recipe avoids the need for yeasty-lightness and any pastry knowledge. My Mama to the rescue: she dug out another one of her faves: a "sunken apple cake". No yeast, just a batter with the apples pushed in afterwards. It didn't turn out perfect but for the first attempt I'm pretty happy.
Ingredients
125g butter
125g sugar
Vanilla essence
3 eggs
250g flour
2 level teaspoons of baking powder
1kg apples
1/2 lemon
1 pinch of cinnamon
extra sugar & shaved almonds for topping (optional - I left them out)
Beat butter with sugar and vanilla essence until it turns light and "foamy". Add one egg at a time still beating. Add the sieved flour and baking powder one spoon at a time. Put batter in greased and floured springform.
Peel apples, halve, core and cut on the surface. Season with the lemon juice, lemon rind and cinnamon. Push into the batter.
Sprinkle with almonds and sugar and bake at 180 degrees C for 50 minutes.
Leave to cool, sprinkle with icing sugar. Serve with whipped cream.
The taste was really lovely but the apples are supposed to be deeper in the cake, I assume I didn't push them in deep enough. One to improve on for next time!
This article was featured in the Independent Fashion Blogger's Links à la Mode on the 3rd of December. Do have a look at the other blog posts below - well worth a read. Being all for no-fuss dressing, I particularlyliked Cubicle Chic's guide on how to dress for the party season.
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