Apples we are eating: Rockit

Rockit

Snooping around the crates of apples in the Supermarket to find something inspiring my eye passed over a stack of tubes with teeny-tiny apples in them.  I have seen these apple tubes in the past but never really paid much attention.  I assumed they were little apples of some sort – perhaps gala’s or something similar. Continue reading

Apples we are eating: Fuji

Fuji Apple
Fuji apples are not the prettiest apples around – they’re not ugly like the lumpy mishapen Calville Blanc d’Hiver but more of a plain Jane type of apple.  The skin is dull and they’re a nondescript apple colour.  But as the saying goes, don’t judge a book by its cover – these apples are much more than their outward appearance.

The Fuji is the offspring of the Red Delicious and a Rall’s Janet – both American apples. Red Delicious are fairly common here in New Zealand but Rall’s Jenet seems to be an American only variety.  The Orange Pippin Tree Register has only 4 trees, all of which are in the United States.  The Rall’s Janet goes by at least 30 other names and alternative spellings and a search under each of these names could well turn up a wider spread of this apple variety.  However, this post is all about the Fuji not one of its parents.  Before leaving the Rall’s Janet, a quick look at the Orange Pippin images shows that the Fuji get’s its looks from the RJ rather than the RD (a red delicious is quite a handsome apple). Continue reading

Baked sausages with apples, onions, raisins & cider

Diana Henry: Baked Sausage with Apples, Onions, Raisins & Cider

Baked sausages with apples, onion, raisins and cider
Sometimes, beginning a day of hard work in the office, dinner is the last thing on my mind.  Other times, the whole week of meals are planned out in advance.  Yesterday was not a planned type of day.  2 packs of six sausages had been retrieved from the deep freeze and were thawing, awaiting some inspiration.

Waiting for Mr L to have his golden surf-locks to be trimmed, I browsed through pinterest to find something interesting for dinner.  I happened upon the following recipe Baked sausages with apples, onions, raisins and cider and decided that tea was sorted.

It wasn’t until today when I searched for the source of the recipe that I discovered the recipe belonged to Diana Henry.  It shouldn’t have surprised me as I have several of her books on my “want list” due to the delicious looking food she creates.

I used Calvados apple brandy and Badger Apple Wood Cider.  The recipe has been saved in our “to be made again” folder as it was better than delicious.

 

 

 

Apples for Breakfast

 Apple Muesli / Granola

Toasted Muesli
Apple muesli for most people brings to mind Bircher Muesli – rolled oats soaked overnight in apple juice, then freshly grated apple stirred just prior to eating.  It is a most delicious breakfast particularly when smothered with homemade natural unsweetened yoghurt.  However, this apple muesli is a toasted muesli, also known as granola.  We have a small but very prolific apple tree of unknown parentage in our back yard.  Before we gave the tree a haircut, it would produce so many apples that branches would break away from the tree under the weight of the fruit.  Every year I mean to Continue reading

Baked Apple with Vanilla & Thyme

Baked Apple with Vanilla & Thyme

Here in New Zealand we are at the end of the apple harvest with a few lone late stragglers stubbornly clinging to the branches even though the leaves have bailed for the year. We’re chomping through cold storage apples so is good that some varieties keep well. From the Gisborne Farmers Market this week we have a mixed bag of Red Delicious, Golden Delicious and Granny Smiths. Stay tuned to see how they fare. Meanwhile here is a recipe I prepared during the apple harvest a few seasons past.