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.

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.