Someone suggested keeping apples for future recipes and occasions by freezing apple sauce in a silicone muffin baking tin, then extracting them frozen and keeping in a bag in the freezer.
Sounds practical so I tried it.
This is a few apples, chopped but not puréed in a food processor with the juice of half a small lemon to keep them green not brown, and put into said containers.
The only wrinkle was to put them in the fridge on a baking tray, as my silicone trays are a little floppy. And it took a long time to freeze ... an evening plus overnight. Surprising.
Fresh apple pies in the depth of winter. As Mr Lear put it:
A was once an apple pie Pidy Widy Tidy Pidy Nice Insidy Apple Pie
Before freezing
Frozen
“Rivers know this ... we will get there in the end.”
These are the ones I did this year. Uncooked slices, and lightly cooked apple sauce. Like you the sauce ones are in an ice cube tray to freeze, so I can defrost as much as I need.
I have a fridge freezer in the house plus a chest freezer in the garage both are stuffed to bursting with soups, sauces, and frozen fruit/veg. Plus jars of jams and pickles. Its been a very productive year.
Have just read this thread, and it has raised a couple of thoughts in my mind.
1. When we were children, my mum used to make a lovely pudding which we called apple batter, but now she can't remember how to make it. I've tried it, using a recipe I found on the internet, but it turned out a sloppy mess. It's simply a Yorkshire pudding-type batter, plus sugar, poured over apple slices in a shallow dish and baked. But whether to bake the apples first? Otherwise they would chill the batter and you wouldn't get the puffed-up effect? Can anyone help me with this? Don't need a recipe for the ingredients, it's the method I'm not clear about.
2. Breakfast cereals: my Auntie Lily, who originated many a picturesque turn of phrase, used to refer to shredded wheat as "donkey's bedding". One thing it is good for - making chocolate nests for easter, to fill with those little pastel-coloured egg sweets. Looks a bit more like a bird's nest than the cornflake variety. I haven't seen Fru-grains in the shops since the relief of Mafeking, are they still available? They look like bits of tree bark. A bit pricy, but scrumptious, straight from the packet, or briefly soaked in milk.
Have just read this thread, and it has raised a couple of thoughts in my mind.
1. When we were children, my mum used to make a lovely pudding which we called apple batter, but now she can't remember how to make it. I've tried it, using a recipe I found on the internet, but it turned out a sloppy mess. It's simply a Yorkshire pudding-type batter, plus sugar, poured over apple slices in a shallow dish and baked. But whether to bake the apples first? Otherwise they would chill the batter and you wouldn't get the puffed-up effect? Can anyone help me with this? Don't need a recipe for the ingredients, it's the method I'm not clear about.
2. Breakfast cereals: my Auntie Lily, who originated many a picturesque turn of phrase, used to refer to shredded wheat as "donkey's bedding". One thing it is good for - making chocolate nests for easter, to fill with those little pastel-coloured egg sweets. Looks a bit more like a bird's nest than the cornflake variety. I haven't seen Fru-grains in the shops since the relief of Mafeking, are they still available? They look like bits of tree bark. A bit pricy, but scrumptious, straight from the packet, or briefly soaked in milk.
1 - I have enough trouble making Yorkshires work, never mind Yorkshires with added apple to cool them down ;-).
I have always observed big Yorkshire puds to be more difficult than small ones.
So what about trying them in smaller tins, to see if that helps?
If it's a matter of avoiding cooling the batter, maybe try heating the apple segments in a microwave first. If you used a silicone set of pudding moulds, you may be able to avoid handling the hot apples. Or you could perhaps have the apple segments in the metal mould for the time when that is warming up in the piping hot oven.
As an option whilst trying out the other could you try shallow-fried apple fritters? Like the chip shop pineapple fritters but with apple rings.
This sounds like something to try my patent Blackberry Vinegar on.
2 - They could have had Cornflakes at the Relief of Mafeking . Invented earlier.
“Rivers know this ... we will get there in the end.”
Posts
1-2 people each and will go in the freezer. Except for one which will be etten imminently.
80-90g apple, 50g blackberries, and crumble topping. 25 minutes in t’oven at 180C.
To eat, thaw out, then gently warm in the drawer and grill the top for a crunch.
For 2 people add something extra like apple sauce, and add cream or ice cream.
F
Someone suggested keeping apples for future recipes and occasions by freezing apple sauce in a silicone muffin baking tin, then extracting them frozen and keeping in a bag in the freezer.
Sounds practical so I tried it.
This is a few apples, chopped but not puréed in a food processor with the juice of half a small lemon to keep them green not brown, and put into said containers.
The only wrinkle was to put them in the fridge on a baking tray, as my silicone trays are a little floppy. And it took a long time to freeze ... an evening plus overnight. Surprising.
Fresh apple pies in the depth of winter. As Mr Lear put it:
Pidy
Widy
Tidy
Pidy
Nice Insidy
Apple Pie
Before freezing
Frozen
I’ll be doing some sauce ones, too as well as the uncooked.
Really quite surprised by how long it took to freeze. The freezer is nearly full, but it is a really good Liebherr one.
F
(And with blackberries as apples take up less space as purée, and I ran out in the batch).
These are just going into the freezer. Te containers are things like root ginger and garlic.
1. When we were children, my mum used to make a lovely pudding which we called apple batter, but now she can't remember how to make it. I've tried it, using a recipe I found on the internet, but it turned out a sloppy mess. It's simply a Yorkshire pudding-type batter, plus sugar, poured over apple slices in a shallow dish and baked. But whether to bake the apples first? Otherwise they would chill the batter and you wouldn't get the puffed-up effect? Can anyone help me with this? Don't need a recipe for the ingredients, it's the method I'm not clear about.
2. Breakfast cereals: my Auntie Lily, who originated many a picturesque turn of phrase, used to refer to shredded wheat as "donkey's bedding". One thing it is good for - making chocolate nests for easter, to fill with those little pastel-coloured egg sweets. Looks a bit more like a bird's nest than the cornflake variety. I haven't seen Fru-grains in the shops since the relief of Mafeking, are they still available? They look like bits of tree bark. A bit pricy, but scrumptious, straight from the packet, or briefly soaked in milk.
I have always observed big Yorkshire puds to be more difficult than small ones.
So what about trying them in smaller tins, to see if that helps?
If it's a matter of avoiding cooling the batter, maybe try heating the apple segments in a microwave first. If you used a silicone set of pudding moulds, you may be able to avoid handling the hot apples. Or you could perhaps have the apple segments in the metal mould for the time when that is warming up in the piping hot oven.
As an option whilst trying out the other could you try shallow-fried apple fritters? Like the chip shop pineapple fritters but with apple rings.
This sounds like something to try my patent Blackberry Vinegar on.
2 - They could have had Cornflakes at the Relief of Mafeking
These are chopped apple, puréed and cooked apple, and blackberries.