5
easy seasonal
WAYS WITH
BRAMLEY APPLES
Make the most of crisp, sharp bramley apples in simple bakes, or in a sauce to complement savoury dishes
Apple pie samosas SERVES 4 PREP 20 mins COOK 25 mins EASY V
Heat the oven to 200C/180C fan/gas 6. Put 2 chopped Bramley apples, 50g caster sugar, 1 tsp mixed spice and 50g sultanas in a pan with 2 tbsp water and cook, covered, for 6 mins or until the apples are soft, stirring once or twice. Tip into a shallow dish and spread out to cool. Cut 4 sheets of filo in thirds lengthways and brush with 25g melted butter. Place a spoonful of the filling at the top of each strip, then fold over and over to form triangular parcels. Place on a baking sheet and bake for 15-20 mins until golden. PER SERVING 196 kcals • fat 3g • saturates 1g • carbs 42g • sugars 31g • fibre 2g • protein 2g • salt 0.6g
Speedy apple crumble SERVES 4 PREP 5 mins COOK 25 mins EASY V
Roast cinnamon apples
Dorset apple traybake
SERVES 6 PREP 10 mins COOK 40 mins EASY V
SERVES 16 PREP 20 mins COOK 50 mins EASY V
Heat the oven to 180C/160C fan/gas 4. Mix together 50g dried breadcrumbs, 8 chopped dried apricots, 75g sugar mixed with 1 tsp ground cinnamon, 75g chopped butter and the zest of 1 orange. Using an apple corer, remove the centre of 6 large Bramley apples, then score the skin around the equator so they don’t collapse during roasting. Pack the filling into the apples, then sit them snugly in an ovenproof dish. Mix together the juice of 1 orange with 150ml water and pour around the apples. Roast for 40-50 mins until browned and soft, and just holding their shape. Serve with the pan juices and custard or ice cream.
Heat the oven to 180C/160C fan/gas 4. Butter and line a rectangular baking tin (approx 27 x 20cm) with baking parchment. Peel, core and thinly slice 450g Bramley apples and toss with the juice of 1/2 lemon. For the sponge, put 225g soft butter, 280g caster sugar, 4 eggs, 2 tsp vanilla extract, 350g self-raising flour and 2 tsp baking powder into a large bowl and beat until smooth. Spread half the mixture into the tin. Arrange half the apples on top, then repeat. Sprinkle over demerara sugar and bake for 45-50 mins until golden and springy to the touch. Cool for 10 mins, then turn out of the tin and peel off the parchment. Cut into bars or squares.
PER SERVING 246 kcals • fat 11g • saturates 7g • carbs 38g • sugars 32g • fibre 3g • protein 2g • salt 0.3g
Heat the oven to 200C/180C fan/gas 6. Mix together 900g chopped Bramley apples with the juice of 1/2 lemon, 1 /2 tsp cinnamon, 1 tbsp plain flour, 15g butter and 1 tbsp brown sugar in a small glass dish. Cover and microwave for 5 mins. Meanwhile, rub together 3 tbsp plain flour, 70g butter, 80g soft brown sugar, 50g oats and 25g chopped walnuts to a crumb-like texture. Spoon the apples into a baking dish. Scatter over the crumb topping and bake for 20 mins until crisp. Serve with crème fraîche. PER SERVING 517 kcals • fat 24g • saturates 12g • carbs 67g • sugars 44g • fibre 6g • protein 5g • salt 0.4g
Bramley apple sauce SERVES 6 PREP 10 mins COOK 20 mins EASY V
Tip 3 chopped Bramley apples into a pan with 50g butter and 50g sugar, then cover with a lid. Put the pan on a low heat, stirring occasionally, for about 15 mins until the apples break down into a purée. Stir to knock out any lumps, then serve with sausages. PER SERVING 130 kcals • fat 7g • saturates 4g • carbs 18g • sugars 18g • fibre none • protein none • salt 0.1g
PER SERVING 285 kcals • fat 13g • saturates 8g • carbs 39g • sugars 23g • fibre 1g • protein 4g • salt 0.7g
December 2020 BBC Good Food Middle East 33
