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
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
Diana Henry: Baked Sausage with Apples, Onions, Raisins & 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.
Apple Muesli / Granola
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