As Autumn hurtles our way, I wanted to share my father’s favourite “healthy” treat for the season – Apple & Carrot Juice! It is quick and easy to make and tastes delicious. Be sure to drink it up quickly.
Peel and slice everything. Bung in juicer. Drink as freshly as possible! Doesn’t matter about proportions, just use what you have in! (You may prefer to sieve it, as there will be a little bit of brown “sludge”, but there is nothing bad about this and sometimes, you can let it all settle and then just pour the yummy bit). Very healthy. Very good. Very tasty.
Baked Apples – a seriously easy and delicious treat for all the family! I first made these on the recommendation of my Sister in Law, who always made these as a child. The great thing about these is, that they are healthy and that kids can indeed help make them. Great for this time of year, when you want a nice warm treat after playing outdoors! This baked apples also make for a great treat on Bonfire Night – wrap them in foil and carefully place them on the bonfire to cook! We also made some Edible Sparklers for bonfire night.. adding some popping candy for fun!
Baked Apple Ingredients
An apple, some raisins, cinnamon, marzipan a drop of honey – to be honest, you can use what you want. Raisings mixed with almonds taste nice too. The honey helps bind it all together. And dried apricots make for a good treat too. Experiment!
Bake Apple How To
1) Using a decorer remove the centre. You can cut these out by hand too of course.
2) We wedged a bit of marzipan at the bottom to secure the rest of the filling. Add your filling and spices and a drop of honey.
3) Place in a small oven proof dish or several apples in a large dish, or wrap in tin foil.
4) Cook at 180-200C for 25-35min.
Let cool a little and ENJOY! Delicious.
See what other thoughts and ideas we have for Bonfire Night!
How I LOVE thrifty nifty things. And making vinegar from something you throw away – apple peels and cores is RIGHT up my alley! I first learnt about it from Blue Bear Wood on our Foraging Tops & Tricks hangout. Simply genius and so easy.
To Make Vinegar you will need:
a dark warm space
How To Make Vinegar from Apple Leftovers
1) Let your peelings go brown. Dissolve approx 1 mug (cup) of sugar to about 5 Liters of water. (You can dissolve the sugar in less water and then add it to the remaining water..). As we made small amounts, we guessed and used 1 tea spoon of sugar per jam jar.
2) Pack them into a jar and cover with water (you can top this up over the course of a few days, once the scum starts to form, leave it and start a new jar)
3) Cover with a muslin (do not seal, you need to let it breath).
4) Put in a warm dark place. Stir once a day for about a week.
5) After a week or so, strain out all the apple peel (you can pop them into a muslin and hang above a bowl – leave overnight to get all the juices out!). Throw away the peel and place the remaining liquid back into a dark space for about 4-6weeks (you can taste test it).
6) Once ready, decanter into a bottle. If you find your vinegar is cloudy, that is fine (it is apple sediment and good), if you don’t like that though, you can strain it through a coffee filter.
Watch our Foraging Hangout for more ideas on thrifty and environmental living… if you want additional link and information visit Red Ted Art.
As you may be aware, we have been FORAGING recently! We love going out and finding things that we can collect and eat. Learning about nature, our environment and the seasons as we go along. We even came together made a little video (see below) to share all our best Foraging Tips & Trick. Truly inspired. We now have a handful of pears to use up and were looking around for what pear recipes to try, when of course I thought – our Foragers Cake. Foragers cake is perfect, as you can make as little or as much as you like – depending on what fruit you have. Also you can add different fruit to different corners of your cake. Meaning you can make the most of what you have. As we had four small pears, I decided to make Pear Muffins using this recipe and as always, this is a great recipe for Cooking With Kids!
The Foragers Cakes works on the principle, that you weigh your eggs in their shell and use that weight for your flour, butter and eggs. We used:
2 eggs = 120g
120 g self raising flour
120g butter at room temp
120g of sugar
Pear Recipe Method:
Preheat the oven to 180C
Mix it all together until you have smooth dough. Add a splash of milk if necessary (we rarely do).
Meanwhile and slice your fruit.
Spoon your mixture into your cupcake cases (we made 11 in the end).
Add all the sliced fruit on top. Place it close together, it will sink into your cake a little and also add to the moistness
Pop into the oven until golden, usually 20-25 min for cupakes
Eat hot! DELICIOUS!
Now to our Foraging Tips & Tricks
Have an ABUNDANCE of Blackberries? Check out this lovely round up of Blackberry recipes to really get your mouth watering!
As some of you may know, we like to grow fruit and vegetables in our garden. I think it is a wonderful experience for the children – learning all about seeds, planting and growing. And nothing tastes better than fresh produce picked that day (we gave our neighbour one of our very few red tomatoes recently and she is still gushing about it! Yay!).
Sadly.. due to a very poor summer.. we have lots of STUNNING looking green tomatoes, and less red ones. I know you can ripen them indoors – but from experience, they have to have started ripening EVER so slightly in order to turn completely read. We have many beautiful tomatoes that are not even fully grown yet.
So. What to make. One of my favourite recipes is this Green Tomato Recipes – a chutney, it is delicious and makes for fabulous gifts at Chirstmas:
Ingredients: (makes about 1.5kg)
1.1kg green tomatoes
125g seedless raisins
1 tbsp whole black peppercorns
12g root ginger
2 red chillies
250g Demerara sugar
300ml malt vinegar
1) Finely chop the tomatoes & onions.
2) Place the two in a pan, sprinkle with the salt and leave for at least an hour.
3) Add the raisins and sultanas.
4) Bruise the ginger and chillies and put with the other spices into a piece of muslin (I have used tea eggs in the past too), tie firmly and add to the pan with the vinegar.
5) Bring to the boil and then switch down to a simmer, add the sugar stirring frequently until dissolved.
6) Continue stirring occasionally and press onto the muslin bag until thickened.
7) Remove the muslin bag.
Place into heat treated jars (you can put your jars in the oven at low heat for half an hour). Screw the lids on tightly and let cool down. I actually store ours in the fridge too, though it isn’t strictly necessary!
Have you got any Green Tomato Recipes to share? I would love to see them!!