QUICK APPLE RECIPES RECIPES

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APPLE SPONGE PUDDING | FRUIT RECIPES | JAMIE MAGAZINE RECIP…



Apple sponge pudding | Fruit recipes | Jamie magazine recip… image

Perfect with ice cream or custard, this traditional pud made with stewed apples and a sponge top is super-comforting. Enjoy!

Total Time 50 minutes

Yield 4 to 6

Number Of Ingredients 8

unsalted butter for greasing
6 eating apples
100 g sugar
2 large free-range eggs
1 teaspoon vanilla extract
60 g self-raising flour
½ teaspoon mixed spice
icing sugar for dusting

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4 and grease a 1.5-litre baking dish with butter.
    2. Peel, core and chop the apples, then place in a pan with 50g of the sugar and 2 tablespoons of water.
    3. Cover and cook, stirring now and then, for 8 minutes, or until the apple breaks down. Spoon into your dish, leaving the excess liquid in the pan.
    4. Beat the eggs with the remaining 50g of sugar until fluffy, then stir in the vanilla extract, sift in the flour and spice and fold together.
    5. Pour the batter over the apples and bake for 30 minutes, or until an inserted skewer comes out clean from the sponge.
    6. Dust with icing sugar before serving. Delicious served hot with ice cream or custard.

Nutrition Facts : Calories 273 calories, FatContent 3.6 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 5.7 g protein, CarbohydrateContent 58.9 g carbohydrate, SugarContent 47.7 g sugar, SodiumContent 0.3 g salt, FiberContent 3.7 g fibre

CELERIAC & APPLE SOUP | VEGETABLE RECIPES | JAMIE MAG…



Celeriac & apple soup | Vegetable recipes | Jamie mag… image

Earthy, sweet & delicious, this hearty soup is perfect for winter

Total Time 55 minutes

Yield 8

Number Of Ingredients 10

4 tbsp olive oil
2 onions
1 celery stalk
1 celeriac
4 Cox's Orange Pippin apples
a few sprigs of thyme
2 litres vegetable or chicken stock
200 ml crème fraîche
a few sage leaves
toasted hazelnuts or grated fresh horseradish to serve

Steps:

    1. Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
    2. Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
    3. Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
    4. Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
    5. Heat the remaining oil in a pan and fry the sage leaves until crispy.
    6. Spoon the soup into bowls and top with the remaining crème fraîche. To serve, drizzle with extra virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.

Nutrition Facts : Calories 237 calories, FatContent 16.5 g fat, SaturatedFatContent 6.1 g saturated fat, ProteinContent 6.5 g protein, CarbohydrateContent 14.6 g carbohydrate, SugarContent 9.9 g sugar, SodiumContent 0.4 g salt, FiberContent 0 g fibre

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APPLE SPONGE PUDDING | FRUIT RECIPES | JAMIE MAGAZINE RECIP…
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    1. Preheat the oven to 180ºC/350ºF/gas 4 and grease a 1.5-litre baking dish with butter.
    2. Peel, core and chop the apples, then place in a pan with 50g of the sugar and 2 tablespoons of water.
    3. Cover and cook, stirring now and then, for 8 minutes, or until the apple breaks down. Spoon into your dish, leaving the excess liquid in the pan.
    4. Beat the eggs with the remaining 50g of sugar until fluffy, then stir in the vanilla extract, sift in the flour and spice and fold together.
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    1. Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
    2. Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
    3. Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
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    1. Preheat the oven to 180ºC/350ºF/gas 4 and grease a 1.5-litre baking dish with butter.
    2. Peel, core and chop the apples, then place in a pan with 50g of the sugar and 2 tablespoons of water.
    3. Cover and cook, stirring now and then, for 8 minutes, or until the apple breaks down. Spoon into your dish, leaving the excess liquid in the pan.
    4. Beat the eggs with the remaining 50g of sugar until fluffy, then stir in the vanilla extract, sift in the flour and spice and fold together.
    5. Pour the batter over the apples and bake for 30 minutes, or until an inserted skewer comes out clean from the sponge.
    6. Dust with icing sugar before serving. Delicious served hot with ice cream or custard.
See details


CELERIAC & APPLE SOUP | VEGETABLE RECIPES | JAMIE MAG…
Earthy, sweet & delicious, this hearty soup is perfect for winter
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 237 calories per serving
    1. Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
    2. Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
    3. Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
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    5. Heat the remaining oil in a pan and fry the sage leaves until crispy.
    6. Spoon the soup into bowls and top with the remaining crème fraîche. To serve, drizzle with extra virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.
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