As I was flicking through the pages of Little India trying to settle on the first curry to try, I wondered if apples grow in India. Turns out, apples do grow in India, though not all of India. Just a few states have the right conditions to grow apples: Jammu & Kashmir, Himachal Pradesh, Uttarakhand & Arunachal Pradesh. All of these areas border China, and China is the top apple producer in the world, so that kind of makes sense. It appears that India is the 5th highest producer of apples in the World following China, America, Turkey & Italy. Continue reading
Muffins are super easy to whip up in about 10 minutes. Bang them in the oven and you have a tasty treat for morning or afternoon tea. Muffins are great lunch box fillers for school and are robust enough to withstand a few knocks (unlike cupcakes which get frosting/icing smooshed against everything else in the lunchbox – I am on the hunt for individual cupcake carriers). They also freeze really well so while you have the baking bowl out, double the batch then freeze half of them in individually wrapped portions. Perfect for grabbing out of the freezer – they’re defrosted in time for lunch or afternoon tea. Continue reading
This breakfast salad is loosely based on Swiss Bircher Muesli but uses quinoa (pronounced keen-wa) instead of rolled oats. It is a lovely fresh breakfast, perfect for sunny but cool Spring mornings. Continue reading
I have played around with adding caramelized apples to baking recipes to deepen the flavour dimension. There are plenty of different ways to make caramelized apples but it depends entirely on the end use. Sometimes cream or other dairy products are added while the apples are still warm, which is delicious as an accompaniment for dessert, however I wanted something more simple.
I found a recipe in a cute little book called The Best of Apples. It has 22 apple recipes, some of which I am keen to try, others not so much. I discovered a recipe for Breakfast Apple Shake that seemed easy enough. We like smoothies & shakes but I have discovered I like them a lot less thick that a lot of recipes specify. Not as thin as juice, but I don’t like a mouthful of sludge either (tasty, fragrant sludge but still sludge). This recipe is inspired by the recipe in the cookbook. Continue reading
Apple purée / Apple Sauce / Applesauce
Apple purée is also known as apple sauce or applesauce. I always use unsweetened apple purée in my recipes – so basically cooked apples which are sieved or processed to a fine texture. Nothing else – just apples…… maybe a little water to get the apples softening up but that’s all. I see no reason to sweeten the apples – even if I am making Granny Smith apple purée, the resulting purée is quite sweet enough without added sugar. However apple purée, apple sauce or applesauce can include sugar or honey, as well as spices for flavouring. Continue reading