"Apples are the quintessential autumn fruit. They can be anything you like."
May keep the doctor away but it’s also an opportunity for a whole lot of deliciousness!
Apples are the quintessential autumn fruit. They can be anything you like. Sweet or savoury. Light or decadent. Quick and easy or slow and indulgent.
We asked our wonderful Westgold Great Bakers to share their favourite apple recipes and they did not disappoint! We’ve chosen some of our favourites to share to whet your appetites.
For more recipes, tips and ideas head over to the group on Facebook.
Apples and spice are perfect partners and the aroma of a generous helping of cinnamon, nutmeg and allspice in this recipe has been warming her kitchen for more than 30 years!
2 apples, peeled, cored & chopped
200 grams (1 cup) sugar
125 grams Westgold unsalted butter, melted
1 large egg, beaten
210 grams (1 1/2 cups) flour
150 grams (1 cup) raisins
50 to 75 grams (1/2 - 3/4 cup) chopped walnuts
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
Preheat oven to 180C. Grease and line the base of a 23cm springform cake tin.
Put apples in a mixing bowl with the sugar & stir to coat. Let this stand for 2-3 minutes. Blend the melted butter and beaten egg into the apple.
Sift the dry ingredients together and add to the apple mixture, Fold until everything is just mixed. Add the raisins and half the walnuts.
Spread the mixture into the tin and sprinkle the rest of the walnuts on top. Gently press into the mixture before putting in the oven.
Bake for around 40-50 minutes. The cake is done when a skewer inserted into the centre comes out clean. Once cooked, take out and let it cool in the tin for 10 minutes before turning onto a wire rack.
Finish with a dusting of icing sugar and serve hot or cold.
A warm dessert of sponge-topped fruit is a fond memory of a lot of kiwis and this apple and butterscotch indulgence add a little extra luxury to a classic.
3 cups of lightly stewed apple (can be canned)
2-4 tablespoons brown sugar
1 teaspoon of caramel or vanilla essence (grown-ups can use rum)
3 large eggs
150 grams (3/4 cup sugar)
50 grams (1/3 cup) self raising flour
Heat the oven to 180C. Grease an 8 inch (21cm) square baking dish with butter.
Mix the apple, brown sugar and essence in the baking dish until evenly mixed. Spread the apple out into an even layer.
Whip the eggs and sugar until thick and pale. Gently fold in the flour. Mix only until just combined.
Spread the sponge evenly over the apples. Bake for around 30 minutes until the sponge is golden and springs back when lightly pressed in the centre.
Apples are wonderfully versatile and make a great addition to savoury dishes too. You may want to start eating the casserole as is, but it’s worth making up the pie - trust us!
For the casserole:
500 grams pork sausages or diced pork pieces
1 large onion, sliced
3 cloves of garlic, crushed
1 large carrot, grated
1 large capsicum, sliced
1 cup sliced mushrooms
2-3 large granny smith apples, grated
½ cup prunes (optional)
2 cups beef or pork stock
1 can chopped tomatoes
1 tablespoon worcestershire sauce
¼ cup white wine
1 teaspoon smoked paprika
1 teaspoon fennel seeds
Salt and pepper
Puff pastry, store bought or homemade
500 grams pork mince
1 large egg
Breadcrumbs to combine
In a casserole dish (or the bowl of a crock pot) layer the casserole ingredients. Start with a layer of half of the pork pieces or sausages. Split the sausage casings and break them up into pieces.
Follow this with a layer of half of the grated apple and all of the prunes. Next spread all of the onions and garlic on top of the apple. Mix the carrot, capsicum and mushrooms together and spread on top of the onions.
Add another layer of pork pieces/sausages, then a final layer of apples.
Mix together the stock, tomatoes, wine, worcestershire sauce and spices and pour over the layers. Only use enough to cover - you may have a little bit left over.
Bake covered in the oven at 150C for around an hour until all the ingredients are cooked through and soft. If you are making this in a crock pot, use slightly less liquid (¾ cover the ingredients) and cook for around 4 hours.
Pour off the liquid into a saucepan and put it over a low heat. Thicken with 1 to 2 tablespoons of cornflour mixed with a little water. Add the thickening a little at a time until you get a thick gravy. Pour the liquid back into the casserole and mix in. Leave the casserole to cool completely.
When the casserole is cold add the pork mince, egg and enough breadcrumbs to form a meatloaf that holds together.
Roll out the puff pastry into a large square. Make the filling into a log and lay it along one edge of the square. Roll the pastry around the filling like a sausage roll. Seal the join by brushing a little egg or water on the pastry and make sure you finish with the seam underneath the roll.
Transfer to a baking paper lined baking sheet. You can decorate it by brushing with egg wash or slashing the pastry to form a lattice if you like. Bake at 180C until dark golden and cooked through - about 60 minutes. Test by inserting a small knife or metal skewer in the centre and checking that it’s hot in the middle.
If you would prefer to bake this as a meatloaf, grease a large loaf pan and gently press the filling into it, Bake at 180C until cooked through - about 60 minutes. If the top gets a little dry while baking, cover the meatloaf with foil. Test for doneness in the same way.
Stay warm and make the most of apples this autumn.