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RECIPES
Some seasonal recipes for using local apples
Both of these featured on the Slow Food stand at The Fold Food Fest in October
Mona James’ Apple Cake
4oz Plain White Flour 4oz Plain Wholemeal Flour ½tsp Baking Powder 4oz Margarine or Butter 4oz Light Brown Sugar 2oz Dried Fruit (Currants, Sultanas or Raisins) 8oz Chopped and peeled Bramley Apples ½tsp Mixed Spice 1 Egg A little Milk
Sieve the flour with the baking powder and then rub the fat into the flour. Add the spice, apples, dried fruit and sugar with a beaten egg and enough milk to give a soft dropping consistency. Bake for 1 hour in a loaf tin in a slow oven 150ºC (300ºF) and serve hot with custard or cold.
Apple Gingerbread Cake (Good Housekeeping’s Cookery Compendium 1955)
5oz Butter or Margerine 6oz Brown Sugar Lemon Juice Sliced raw apples, peeled 1 Egg 2 tbsps Treacle 8oz Flour ½ tsp Baking Powder 2 tsps Bicarbonate of soda ½ tsp Ground Ginger ¼ tsp Ground Cinnamon ¼ pt Warm Milk (approx)
Well grease a shallow square or oblong cake tin. Cream together 2oz of the fat with 3oz of the sugar and beat in a squeeze of lemon juice. Spread over the bottom of the tin and cover with thinly sliced apples. Cream the remaining fat and sugar and beat in the egg thoroughly; add the treacle and cream again. Sieve the dry ingredients together and mix into the creamed ingredients with the warmed milk. Pour into the tin and bake in a slow oven 170ºC (325ºF) for 40-45 minutes. Cool slightly before turning out upside down. Note – this cake can be eaten hot or cold, and is especially suitable for an outdoor winter festivity such as a Guy Fawkes Night party. The apples may be partly or wholly replaced by sliced pears. |
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Slow Food® Worcestershire |