Vanilla and Cinnamon, Rosemary, and Chilli Applesauce

Today was applesauce day.

 

 

The aroma of gently cooking apples and their pairings floated throughout the house this morning. The scent of vanilla, cinnamon, rosemary combined to make a mouth watering preserve.

 

I tried three different variations and they were all intense in flavour. The subtle hint of chilli came through without destroying the taste and sweetness of the apples. The Rosemary was divine and paired really well with the apple and would taste amazing with a roast pork, and who can say no to cinnamon and vanilla with their apples?

 

I plan to make an apple crumble and mix in some of the apple sauce, most likely the cinnamon and vanilla, and see how it goes with the family.

 

 

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Total: 60 Minutes

 

Recipe:

 

Cinnamon, Vanilla Applesauce

 

1 kg of apples

1/3 cup vinegar ( you can use white or apple cider)

3-4 tablespoons of brown sugar

A squeeze of lime

1/2 teaspoon of cinnamon

1 teaspoon of vanilla essence

1/2 cup water

 

Rosemary Applesauce

 

5-6 large apples, peeled and roughly chopped

2 Sprigs of rosemary

1/3 cup vinegar ( you can use white or apple cider)

3-4 tablespoons of brown sugar

A squeeze of lime

1/2 cup of water

 

Chilli Applesauce

 

4 large apples, peeled and roughly chopped

A pinch of chilli powder

1/2 cup water

1/3 cup vinegar ( you can use white or apple cider)

2 tablespoons of brown sugar

A squeeze of lime

 

Method:

 

 The method for each applesauce is virtually the same.

 

Place all the ingredients into the saucepan and boil for 10 minutes, then simmer until the apples are soft. Take off the heat and put the mixture into a blender. Gradually mix water into the mixture until it is the right flavour and consistency. Make sure to take the sprig of rosemary out before blending.

Fruit Parings and Flavour Creation

I've been doing some research and here are some fruit pairings with herbs and spices. What type of jam would you create with these ingredients?

APPLE

 Blackberry, Blackcurrant  Cranberry, Dates, Kiwi, Lemon, Lime, Oranges, Pear, Pumpkin, Persimmon, Quince, Raisin, Rhubarb

Allspice, Anise, Brown Sugar, Cardamom, Cinnamon, Cloves, Ginger, Lavender, Mace, Nutmeg, Tea, Vanilla

APRICOT

Banana, Blackberry, Blueberry, Boysenberry, Cherry, Cranberry, Dates, Figs, Guava, Lemon, Orange, Peach, Pineapple, Plum, Raisin, Raspberry, Strawberry,

Cardamom, Dill, Ginger, Orange Blossom Water, Rose Water, Tea, Vanilla

 BANANA

Apricot, Blueberry, Cherry, Date, Fig, Guava, Kiwi, Kumquat, Lime, Mango, Orange, Papaya, Passion Fruit, Pineapple, Pomegranate, Raspberry, Strawberry

Cardamom, Cinnamon, Clove, Ginger, Tea,

BLACKBERRY

Apple, Boysenberry, Elderberry, Lemon, Lime, Mango, Melon, Nectarine, Peach, Pear, Raspberry, Rhubarb, Strawberry, Tangerine

Cinnamon, Ginger, Mint, Tea, Vanilla

BLACK CURRANT

Apple, Boysenberry, Cherry, Figs, Peach, Pear, Prune, Raspberry, Strawberry

Basil, Clove, Ginger, Nutmeg, Peppermint, Tea

BLUEBERRY

Apple, Apricot, Banana, Elderberry, Lemon, Lime, Mango, Nectarine, Orange, Peach, Raspberry, Strawberry
Cinnamon, Ginger,    Jasmine, Lemon Grass, Orange Blossom Water, Tea, Vanilla

CHERRY

Apricot, Banana, Currant, Fig, Kiwi, Lychee, Lemon, Nectarine, Peach, Pineapple, Plum, Quince
Cardamom, Chai, Cinnamon, Ginger, Jasmine, Mace, Mint, Nutmeg, Orange Blossom Water, Tea, Vanilla

CRANBERRY

Apple, Lemon, Orange, Peach, Pear, Persimmon, Pumpkin, Quince
Cardamom, Cinnamon, Clove, Ginger, Orange Blossom Water, Vanilla

 DATE

Apple, Apricot, Banana, Fig, Lemon, Lime, Nectarine, Orange, Prune, Quince, Raisin, Tangerine

Cinnamon, Ginger,  Orange Blossom Water, Tea, Vanilla

ELDERBERRY

Blackberry, Blueberry, Boysenberry, Gooseberry, Lime, Orange, Peach, Raspberry, Strawberry, Tangerine
Cinnamon, Clove, Ginger, Nutmeg

FIG

Apple, Banana, Cherry, Date, Guava, Lemon, Lime, Mango, Orange, Pear, Peach, Prune, Quince, Raisin, Raspberry,

Anise, Cardamom, Cinnamon, Ginger, Lavender, Mace, Mint, Rosemary, Thyme, Vanilla

GRAPEFRUIT

Banana, Blood Orange, Cranberry, Lemon, Lime, Melon, Orange, Papaya, Pineapple, Pomegranate, Raspberry

Camomile, Cardamom, Cilantro, Ginger, Mint, Orange Blossom Water, Rosemary, Peppermint, Tea

GRAPE
Blackberry, Lemon, Melon, Orange, Pear, Raspberry, Strawberry
Cinnamon, Mint, Peppermint, Rose Water, Tea

GUAVA

Banana, Cherry, Coconut, Lemon, Lime, Lychee, Mango, Orange, Strawberry, Tangerine
Basil, Ginger, Juniper, Lavender, Mint, Poppyseed

KIWI

Apple, Banana, Cherry, Lemon, Lime,  Lychee, Mango, Orange, Papaya, Passion Fruit, Pineapple, Strawberry, Tamarillo, Tangerine

Cardamom, Camomile, Lavender, Orange Blossom Water

KUMQUAT

Apple (green), Banana, Blackberry, Blueberry, Cranberry,  Lemon, Lime, Orange, Mango, Papaya, Persimmon, Pineapple, Pomegranate, Pumpkin, Quince, Raspberry, Strawberry

Anise, Basil, Camomile, Cardamom, Ginger, Mace, Mint, Nutmeg, Orange Blossom Water, Tea, Vanilla

LEMON

Apple, Apricot, Banana, Blackberry, Blueberry, Cherry, Cranberry, Currant, Elderberry, Grapefruit, Grape, Guava, Kumquat, Lime, Mango, Nectarine, Orange, Papaya, Passion Fruit, Pear, Plum, Prune, Quince, Raspberry, Rhubarb, Strawberry

Anise, Cardamom, Cinnamon, Cumin, Ginger, Jasmine, Lavender, Mace, Mint, Tea, Thyme, Vanilla

LIME

Apricot, Banana, Date, Fig, Elderberry, Grapefruit, Guava, Kumquat, Lemon, Lychee, Orange, Mango, Papaya, Passion Fruit, Persimmon, Pineapple, Raspberry, Strawberry,

Anise, Basil, Camomile, Cardamom, Cilantro, Juniper, Lavender, Tea, Vanilla

MANGO

Banana, Blackberry, Blueberry, Kumquat, Lemon, Lime, Orange, Papaya, Passion Fruit, Pear, Pineapple, Raspberry, Strawberry, Tangerine

Anise, Cinnamon, Clove, Ginger, Mint, Peppermint, Rose Water, Vanilla

NECTARINE

Blackberry, Blueberry, Cherry, Cranberry, Fig, Lemon, Orange, Peach, Plum, Raspberry, Strawberry

Anise, Cardamom, Cinnamon, Lavender, Mace, Mint, Orange Blossom Water, Rosemary, Vanilla

 ORANGE

Apple, Apricot, Banana, Blackberry, Blueberry, Cherry, Cranberry, Date, Elderberry, Fig, Gooseberry, Grapefruit, Guava, Kumquat, Lemon, Lime, Mango, Nectarine, Orange, Papaya, Passion Fruit, Pear, Persimmon, Plum, Pomegranate, Prune,  Pumpkin, Quince, Raisin, Raspberry, Rhubarb, Strawberry

Anise, Basil, Cardamom, Chipotle, Cinnamon, Clove, Cumin, Dill, Ginger, Lavender, Mace, Nutmeg, Rose Water, Tea, Thyme, Vanilla

PAPAYA

Banana, Grapefruit, Kiwi, Kumquat, Lemon, Lime, Mango, Orange, Passion Fruit, Peach, Pineapple, Raspberry, Strawberry

Cayenne, Coriander, Cumin, Ginger, Jasmine, Mint, Peppermint, Vanilla

PASSION FRUIT

Kiwi, Lemon, Lime, Mango, Orange, Papaya, Pineapple, Raspberry, Strawberry,
Ginger, Lemon Grass, Mint, Peppermint, Rose Water, Tea, Vanilla

 PEACH

Apricot, Blackberry, Blueberry, Cherry, Currant, Fig, Lemon, Lime, Nectarine, Orange, Papaya, Plum, Raspberry, Strawberry

Basil, Cinnamon, Clove, Ginger, Mint, Peppermint, Tea, Vanilla

PEAR
Apple, Blackberry, Cherry, Cranberry, Currant, Date, Fig, Lemon, Lingonberry, Orange, Pineapple, Pomegranate, Prune, Quince, Raisin, Raspberry, Tangerine

Anise, Cardamom, Cinnamon, Clove, Ginger, Mace, Nutmeg, Orange Blossom Water, Peppermint, Tea, Vanilla

PERSIMMON
Cherry, Cranberry, Grapefruit, Kumquat, Lemon, Nectarine, Orange
Cinnamon, Clove, Ginger, Mace, Nutmeg, Orange Blossom Water, Vanilla

PINEAPPLE

Apricot, Banana, Cherry, Grapefruit, Kiwi, Kumquat, Lime, Mango, Melon, Orange, Papaya, Passion Fruit, Raspberry, Strawberry
Camomile, Cinnamon, Clove, Ginger, Mint

PLUM

Cherry, Cranberry, Fig, Kumquat, Lemon, Nectarine, Orange, Peach, Raspberry, Rhubarb, Strawberry
 Anise, Basil, Cardamom, Cinnamon, Dill, Ginger, Mace, Nutmeg, Rose Water, Vanilla

PRUNE

Apple, Apricot, Currant, Date, Fig, Lemon, Orange, Pear, Raisin, Tangerine
Anise, Cinnamon, Clove, Ginger, Tea

PUMPKIN

Apple, Cranberry, Kiwi, Kumquat, Orange, Pomegranate, Raisin, Raspberry, Strawberry, Tangerine
Allspice, Cardamom, Cinnamon, Clove, Ginger, Mace, Nutmeg, Sage, Thyme, Vanilla

QUINCE

Apple, Cherry, Cranberry, Date, Fig, Kumquat, Lemon, Nectarine, Orange, Pear, Raspberry
Cinnamon, Nutmeg, Tea, Vanilla

RASPBERRY

Apple, Apricot, Banana, Blackberry, Blueberry, Currant, Elderberry, Fig, Gooseberry, Grapefruit, Grape, Lemon, Lime, Lychee, Mango, Melon, Nectarine, Orange, Papaya, Peach, Pear, Pineapple, Plum, Quince, Raspberry, Rhubarb,  Strawberry, Tangerine

Basil, Cardamom, Cinnamon, Jasmine, Mint, Nutmeg, Orange Blossom Water, Peppermint, Tea, Vanilla

RHUBARB

Apple, Blackberry, Cherry, Cranberry, Lemon, Lime, Orange, Pear, Plum, Pumpkin, Raspberry, Strawberry
Cardamom, Cinnamon, Ginger, Mace, Pepper, Vanilla

STRAWBERRY

Apricot, Banana, Blackberry, Currant, Elderberry, Fig, Grapefruit, Guava, Kiwi, Kumquat, Lemon, Lime, Lychee, Mango, Nectarine, Orange, Papaya, Passion Fruit, Peach, Pineapple, Plum, Raspberry, Rhubarb

Allspice, Anise, Balsamic, Basil, Cardamom, Cinnamon, Clove, Ginger, Mint, Nutmeg, Orange Blossom Water, Peppermint, Rose Water, Tea

New name, new look - Condire has been born

A lot has happened in the last year. So much so that this blog has not had the attention it deserved. Firstly the store that I had been working in for the last sixteen years, finally bowed to pressure and closed down. It was a great store and I had the best time working there.

Fast forward a year, we moved to the country. Peterborough.

It was a big move for us city folk, but we are adjusting well. The people are great, the food is fantastic. There is a brilliant butcher here called Mercer Meats that has the most mouthwatering bacon for sale. A really atmospheric eatery called, The Tinsmith's Cottage, where you can buy amazing coffees, treats, and old historic items. The Carter's Foodland has great produce and super nice staff. The Take 'A' Break café is a new age café, not only can you get the best hotdogs, you can pick up a salt lamp. Helen's Antique shop on Main Street has lots of nifty things to buy. Also, there is a cake maker, Donna's Delights that makes the most stunning cakes here.

I could go on for ages about how the great the town is, brilliant schools - St Joseph's School is a fantastic school and a supportive community. It is that community spirit that has inspired me to take my love of fresh homemade delights to a new level.

I have started making preserves again. There is something about jams that warms the soul. The brightness of the colour, the flavour of the fruit, the feeling of goodness as you lather it on your bread with smears of butter. Preserving your fruits and vegetables is something we can do to be more self sustainable. I don't know about you, but I hate food wastage. By preserving, you can help store your food better and have food safely kept in storage for the lean times. Not only that, but you can save a lot of money by growing a few vegetables, or planting a few fruit trees.

My new venture is called Condire, which is the Latin word for preserve/pickle season/flavour/render pleasant/give zest spice. My plan is to create harmonious flavoured jams and preserves that use locally sourced fruits/vegetables and herbs. I have a few fruit trees in my garden and I have been buying from the local shops as well. My vegetable garden is coming along with peas, beans, red cabbage, brussel sprouts, spinach ( We have only been here for a month) I have rosemary, sage, three different types of mint, lemon balm and loads more that I brought from Adelaide. I plan on using all this produce to make tasty goodies.

 

Now, I have a Spiced Fig jam, three Strawberry and Lime with a hint of Vanilla jams, and a Fig Chutney for sale at Helens Antique Shop for only $4.50 a jar. She is open on Thursdays and Fridays 9-1.  I plan on making more and am willing to take orders or suggestions. If by chance you have some fruit you'd like to get give away, I will make you a jar of jam for no cost.  My next lot of preserves is going to be Apple Sauce. Who here likes apple sauce. I do. What's not to like about the sweet, yet tart flavour that goes sooo well on a suckling pork roast.

Keep an eye out on future posts as I will be putting up charts, recipes and photos of my adventure with Condire. If you would like to contact me, please email arkadia13@hotmail.com or follow me on facebook.

Slow Cooked Baked Beans

I love my slow cooker. It is one of the best things that resides in my kitchen.

Most foods these days are chocked full of preservatives and nasties, so I love to try and re-create my favourite foods in any way I can. I finally have perfected my baked bean recipe and I am excited to share this one with you. I hope you enjoy as much as I do.

Ingredients:

1 cup of water

1 tsp stock

1/2 cup of finely chopped spinach

1 spring onion, finely chopped

1 onion, finely chopped

1 can of cannellini beans, drained

1 cup of adzuki beans *

2 cups tomato passata/ paste

1 tsp paprika

1 tsp salt

2 tbsp sugar

2 tsp molasses 

2 tbsp soy sauce

Method:

*Leave the Adzuki beans soaking overnight

 then drain well. Boil for 15 minutes on the stove.

Combine everything in the slow cooker including the Adzuki beans and leave to cook on high for 4-5 hours. 

The flavours are excellent and everyone gobbles this up as soon as I make it.

Let me know how it goes for you!

Sweet Dango

I have been hankering to do something different so when I came across this recipe on Just One Cookbook I thought I would give it a go. I changed a few things but if you want to try the orginal recipe as well then just click on the link :D

Ingredients

• 24 Bamboo skewers
• 100g Rice Flour
• 100g Glutinous Rice Flour
• 2 tsp. sugar
• ⅔ cup (150ml) warm water

Sweet Soy Sauce

• 5 Tsp. sugar
• 1 Tbsp. soy sauce
• 1 Tbsp. Hosin Sauce
• 1 Tsp ground ginger
• 4 Tbsp. water
• 1 Tbsp. Arrow Root
• 1 Tbsp. water for dissolving arrow root

1. Combine both flours and sugar in a bowl (I would have added more sugar)
2. Stir in warm water a little bit a time and knead slowly and gently until the dough becomes smooth.
3. Roll the dough in your hands till you have 24 little balls. Gently place dango in the large pot of boiling water. 
4. The Dango will stay on the bottom of the pan for a bit but they will start to float to the surface of the water. Cook dango for 1 minute more. Remove from pot and transfer into ice water. 
5. Drain well and put three pieces into a bamboo skewer. 
6. On the stove top, heat a pan and brush with a little oil and grill on it).
7. For sauce, combine sugar, soy sauce, hosin, ginger and water in a saucepan. Stir occasionally and bring it to a boil. 
8. Once it boils, add the arrow root and water mixture to the sauce and make sure it dissolves well. After the sauce thickens, turn off the heat.
9. Place dango on a plate. Using a brush, coat with sweet soy sauce on dango. 

If you wanted to make different flavour dango, then add powder to the flour stage. I also made green tea ones. Next I would love to try a strong ginger type. 

Super Awesome Doughnuts

I have been trying to perfect the doughnut recipe and I think I have. My partner told me they they taste just like store bought so they are better than just nice.  He is a harsh critic so when he say's things like that I know I have a winner.

These doughnuts are a burst of happiness in your mouth and you can literally use this recipe as base for any type of flavour you want. To date I have made gingerbread doughnuts, mint, basil and sage doughnuts, chocolate doughnuts and cinnamon doughnuts. 

BASE RECIPE:

 

Ingredients:

Doughnuts:

2 tsp yeast

3/4 cup whole milk, warmed

2 1/2 cups of plain flour

1/4 cup sugar

1 egg

1/2 tsp salt

3 tbsp butter

1/2 glutenous rice flour 

*If you wanted to make gingerbread doughnuts then add 2-3 tsp ground ginger, depending on how strong you like it.

*For mint, basil and sage doughnuts, infuse the herbs when you warm the milk for about 15 minutes then strain.  

Glaze: (you can use any type of flavouring, like ground cinnamon, not just chocolate,)

2 tbsp milk

2 tbsp chocolate powder (optional)

1 1/2 cups icing sugar

Method:

1) Mix the yeast with the warm milk. Milk should be blood temperature.

2) In your food processor, mixer or bowl combine the flours, butter, salt and sugar till mixture is like breadcrumbs.

3) Beat the egg and add it to the flour mix and whizz for a few seconds.Slowly add the yeasty milk and let the machine knead for about 5 minutes (or knead by hand for 10 minutes) If the dough is too sticky add a little bit more flour but don't over do it. 

4) Oil a bowl placing dough in and cover. Let it rise in a warm place until doubled the size.

5) Take dough out of the bowl and transfer to a lightly floured bench. Punch dough and knead for about 1 minute. Roll dough till it is approx 1.5cm thick. Cut out doughnuts with a cookie cutter and (I used a apple corer to cut out the center of each doughnut. Save the ball and let doughnuts and balls rise till double the thickness. 

6) Heat the oil in a large frying pan or deep fryer till a test piece of bread sizzles. Add four doughnuts at a time, cook till golden brown, being careful to keep an eye on them and turn them. 

7) Drain doughnuts on paper towel. Make the glaze and while still warm, dip the tops of the doughnuts and balls into the glaze and let set. Doughnuts can be stored in an air tight container for up to three days.

Best Pancake Recipe

In honor of Pancake Tuesday, we had pancakes for breakfast. I found that these pancakes were just so nice and fluffy!

Ingredients

• 1 1/4 cups self-raising flour
• 1/2 teaspoon baking powder
• 2 tablespoons caster sugar
• 1 egg
• 1 cup milk
• 1 teaspoon allspice
• 1 teaspoon vanilla essence
• 1 teaspoon salt 
• 20g butter, melted

Method:

Sift salt, flour, allspice and baking powder into a bowl then add the sugar. Whisk vanilla, egg, milk and butter together and pour into flour mixture, whisking until smooth. Set aside for 5 minutes. Cook over a medium heat, turning when golden.