Fruit butter (naturally gluten-free; dairy-free, and vegan)

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Homemade fruit butter. Image: Kathryn Hawkins

Happy New Year! I hope you have had a good holiday. We find ourselves at the beginning of a brand new year, wondering what 2023 has instore for us all. Let’s hope it’s a good one.

It’s been a chilly, frosty and snowy end of year here in central Scotland. I didn’t venture very far. I have been in the kitchen keeping cosy and have been trying new ways of using up what remains of the stored fruit from last Autumn. This week’s post is the result of one of my experiments, slow-cooked fruit butter. It keeps for about a week in the fridge but can be frozen for use later in the year.

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In the jar. Images: Kathryn Hawkins

Fruit butter has nothing to do with dairy butter. In fact, it is completely fat free. I guess it gets its name from the fact that it is silky smooth in texture. It tastes delicious and is very easy (and moreish!) to eat. You can use it like jam, spread on toast, or as a filling for pancakes, pastry cases and sponge cakes, or as a dessert with yogurt. It is delicious served with rice pudding, granola, porridge or as a topping for a cheesecake.

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Fruit butter with coconut yogurt and on griddle scones. Images: Kathryn Hawkins

The sugar content is much lower than jam so you do need to keep it in the fridge. It freezes very well with no alteration in texture, colour or flavour. If you portion the butter up in small containers, it will defrost quickly and can be used up in a few days.

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Ripe fruit and flavourings. Images: Kathryn Hawkins

I used a combination of quince, cooking pears and small cooking apples, but you can use the same method for a single fruit butter, although you may need to adjust the sugar content. And when it comes to flavouring, you can use whatever you fancy. For speed, ground spices are the easiest option because it saves time at the end of cooking. You can simply blitz the fruit and store. I prefer whole spices along with lemon rind, and as long as you know how many pieces you have added, then you know how many bits you need to fish out before your start blending. Cinnamon, allspice, cloves, ginger and orange would all work very nicely, it’s just personal preference.

On with the recipe. All the work is in the preparation of the fruit, then it’s a case of letting the slow-cooker do the rest of the work.

Makes: approx. 1.6kg

Ingredients

  • 1 unwaxed lemon
  • 2kg quince, cooking or firm pears, and cooking apples (dessert apples will also work, just adjust the sugar quantity accordingly)
  • 125g caster sugar
  • 1 vanilla pod, split
  • 6 to 8 cadamom pods, split

1. Pare the lemon rind in thick strips using a vegetable peeler, and extract the juice. Put the spent lemon shells in a large bowl, pour over the juice and top up with cold water to half fill the bowl. Keep the pared rind for the slow cooker.

2. Peel and core all the fruit, and cut into pieces – apple and pear will cook more quickly than quince if you are using a combination. Simply cut the quince (or any firmer pieces of fruit) into small pieces for even cooking. As you prepare the fruit, put it in the lemony water to reduce the deterioration of colour.

3. When you have prepared all the fruit, use a draining spoon to ladle it into your slow cooker. There is no need to drain the fruit too much as a little of the lemony water will help create steam as the fruit cooks. Discard the lemon shells.

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Preparing fruit for slow cooking. Images: Kathryn Hawkins

4. Add the sugar, pared lemon rind and your other chosen flavourings and mix everything together, then cover with the lid and set the cooker to High for 5 to 6 hours, or Low for 10-12 hours. The exact cooking time will depend on how ripe the fruit is. After a couple of hours, give the fruit a stir then re-cover, and stir again after a further 2 hours. Continue cooking until the fruit is very soft.

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Before and after cooking. Images: Kathryn Hawkins

5. Switch off the cooker and leave the fruit, covered with the lid, to go cold. Remove the rind and whole spices if using and either use a stick blender to blitz the fruit or transfer to a standing blender. The fruit butter should be thick and beautifully smooth.

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The final step to perfect fruit butter. Images: Kathryn Hawkins

6. Once you have your butter, either spoon it into clean, sealable jars or containers for keeping in the fridge, or pack it into cartons for freezing.

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Ready for freezing. Image: Kathryn Hawkins

I hope you have enjoyed my post this week. I will be back with another recipe in a couple of weeks. Until then, take care and keep well. I will see you again soon 🙂

Upside-down ginger apple cake (gluten-free; dairy-free; vegan)

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Upside-down ginger apple cake. Image: Kathryn Hawkins

Hello again. We’re well into the season of Autumn now, and it wouldn’t feel complete if I didn’t share an apple recipe with you. It has been a bumper year for apples in the UK. Back at the end of last month, the old apple tree in the garden was groaning with fruit, and on a dry, bright day, it was finally time to relieve the tree of all its fruit.

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Lord Derby apple harvest 2022. Images: Kathryn Hawkins

With the very sunny and warm summer we enjoyed here, the apple crop was much sweeter than ever before, so as well as being used in cooking, the apples make good eaters this year. There were far too many for one household to cope with, I am pleased to say that several local families in the town were able to enjoy a bag full this year.

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Ginger apple cake with ginger syrup. Images: Kathryn Hawkins

On with the recipe. The main preparation for the recipe is the apples, after that there is only a very simple cake batter to make. I picked out the smaller apples for my tin. If you have larger apples, you may want to slice them into quarters or thick rings rather than simply cutting them in half.

Make the cake the day before you want to serve it because it will benefit from a few hours keeping. The flavour and texture will improve greatly overnight. The recipe makes quite a large cake, but it freezes well so you’ll have plenty for another day. Serve warm as a pudding with custard, or cold as a comforting cake.

Serves: about 10

Ingredients

  • Finely grated rind and juice 1 lemon
  • approx. 9 small cooking or eating apples
  • 2tbsp stem ginger syrup (I used the syrup from the jar)
  • 125g plant butter
  • 125g treacle
  • 125g golden or corn syrup
  • 125g light soft brown sugar
  • 250g gluten free plain flour
  • 250g gluten free porridge oats
  • 1tsp bicarbonate of soda
  • 4tsp ground mixed spice
  • 75g chopped stem ginger
  • 175ml oat milk or other plant-based milk

1.Put the lemon rind to one side. Add the juice to a bowl of cold water. Peel and core the apples; cut in half and place in the lemony water to help prevent browning. Leave aside until ready to assemble the cake.

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Preparing the apples for cake making. Images: Kathryn Hawkins

2. Put the butter, treacle, golden syrup and sugar in a saucepan, and heat gently to melt. Mix well then leave to cool for 10 minutes.

3. Preheat the oven to 180°C, 160°C fan oven, gas 4. Line a 20 x 30cm tin with baking parchment and drizzle the base with ginger syrup. Drain the apples, pat dry with kitchen paper and arrange over the bottom of the tin – see above.

4. Put the flour, oats, baking soda and spice in a bowl. Mix together and make a well in the centre.

5. Pour in the melted ingredients and add the reserved lemon rind and chopped ginger. Carefully mix everything together along with the milk, then spoon over the apples making sure they are covered.

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Making the ginger cake batter. Images: Kathryn Hawkins

6. Stand the tin on a baking tray and bake for about 50 minutes until firm to the touch. Transfer the tin to a wire rack and leave to cool completely. Turn out on to a large sheet of baking parchment. Wrap carefully and store in an airtight container overnight to allow the flavours to develop.

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Just out of the oven. Images: Kathryn Hawkins

I mixed some of the ginger syrup from the jar of stem ginger with plain carob syrup and drizzled it over the cake to serve.

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Up close on ginger apple cake. Image: Kathryn Hawkins

That’s me for another week. Until next time, happy baking 🙂

Apple and salal berry jelly preserve (naturally gluten-free, dairy-free, and vegan)

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Homemade apple and salal berry jelly. Image: Kathryn Hawkins

Hello there. I hope you are keeping well. It’s that time of year when I get the jam pan out and start making preserves and chutneys for the months ahead.

Back in August I harvested a lot of salal berries from the garden. I did compote a few but the rest went in the freezer for making preserves. There are still a few on the bushes now but I am leaving those for the garden birds to enjoy.

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August 2022 harvest of Salal berries. Images: Kathryn Hawkins

I haven’t picked all the apples yet, but I have been taking one or two as and when I need them for cooking. The old tree in the garden is looking heavy with fruit this year, so I think I will be gathering in the apples very soon.

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October 2022, cooking apples ready for picking. Image: Kathryn Hawkins

My recipe is a very simple jelly preserve. If you don’t have salal berries, blueberries or blackberries will work just as well. Salal berries can be quite challenging to pick as they are quite squishy when ripe so I usually pick short branches and then remove the berries when I get back into the kitchen. Have a look at this post from last year for an easy preparation technique Salal berries – jam and muffins (gluten-free; dairy-free; vegan)

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Single jar. Image: Kathryn Hawkins

The recipe below makes a small quantity of preserve and as such can be easily doubled or trebled should you have more berries and apples. Making a smaller amount means that you can strain the fruit through a sieve rather than in a jelly bag; it is quicker to strain, and it also cooks down in less time.

Makes: approx. 650g

Ingredients

  • 200g prepared salal berries, washed
  • 400g cooking apples, washed and chopped, but left unpeeled or cored
  • approx. 450g granulated or preserving sugar

1. Put the fruit in a large saucepan with 350ml water. Bring to the boil, cover and simmer for 10-15 minutes until soft and pulpy. Mash the fruit occasionally to help break it down.

2. Place a large sieve over a jug or bowl and line with clean muslin. Carefully ladle in the pulp and leave to strain for 3-4 hours.

3. Put the pulp back in a saucepan and the harvested juice in the fridge. Re-cook the pulp, this time with 200ml water, for about 5 minutes, and then strain again as above.

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Preparing and cooking the fruit for jelly making. Images: Kathryn Hawkins

4. Measure the juice and pour into a large clean saucepan. Add sugar to the ratio of 450g per 600ml juice – I had 575ml juice and added 430g sugar.

5. Heat, stirring, until the sugar is dissolved, then raise the heat and bring to the boil. Cook rapidly until the temperature reaches between 104°C and 105°C – this will probably take around 10 minutes.

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Making the jelly. Images: Kathryn Hawkins

6. Pour into small, clean, sterilised jars and seal immediately. When cold, label and store for 6-12 months, although the jelly is ready to eat immediately. Serve with cold cuts, cheeses or as a sweet spread on toast or crackers.

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Apple and salal berry jelly on oatcakes. Image: Kathryn Hawkins

Well that’s the end of my post for this week. I will be back in the kitchen again next time. Until then, I hope you have a good few days ahead 🙂

Autumn is in the air

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The full splendour of Crepe Myrtle. Image: Kathryn Hawkins

Hello again. How can we be at the end of another month already? When I wrote my last post, we had been having some very hot weather and a distinct lack of rain. Since then, the rain has started falling, the air has cleared and it has been feeling a lot cooler, with some mornings feeling positively chilly.

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Crepe Myrtle flowers. Images: Kathryn Hawkins

The garden is far more advanced this year with quite a few favourites finishing their display much earlier than before. The Himilayan Hydrangea is looking quite spectacular at the moment. Recently, I discovered that it is also known as Crepe Myrtle which is a charming name. The other Hydrangeas in the garden have started to fade from bright blue petals to mauve and pink.

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Blue Hydrangeas fading gracefully. Image: Kathryn Hawkins

Another blue flower I captured at its peak about a week ago, is my potted Agapanthus, Regal Beauty. Last year it had 3 flowering stems, but this year, after splitting the plant in Autumn, I had a single, very large flower stem. it is such an eye-catching shade of bright blue.

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Agapanthus Regal Beauty, August 2022. Image: Kathryn Hawkins

More blue from the Globe thistles (Echinops) which grow alongside the bright yellow Golden Rod stems. Such a great contrast on a sunny day, and both are very popular with the bees and other flying insects.

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The blue and yellow of Globe Thistles and Golden Rod. Images: Kathryn Hawkins

It’s not all blue in the garden. For a few weeks now, the Japanese Anemones have been in flower. They seems to survive all weather conditions and haven’t been affected by the extreme heat or lack of rain earlier in the month.

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Autumn favourites: Japanese Anemones

At their best this week, the Star-gazer lilies which grow in 2 separate places in the garden, both nestling beside high shrubs which offer support for their very long stems.

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Blue sky Star-gazer lilies. Images: Kathryn Hawkins

It looks like I will have a good crop of apples this year, and the birds will be pleased that I managed to dry the head of the greenhouse sunflower successfully; they will have plenty of seeds to pick at very soon.

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Ripening apples on a blue sky day. Image: Kathryn Hawkins
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Dried and ready for the birds. Image: Kathryn Hawkins

Apart from the birds and bees, the occasional frog, squirrel and the neighbours’ cats, the garden is quite quiet. Once every couple of years, a young deer, completely disorientated, has ended up in the garden. I am always unclear as to how they get in and get out again. This one visited one evening and took quite a liking to the flowers of several Japanese Anemones. Quite exotic taste-buds don’t you think?

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Unexpected garden visitor. Image: Kathryn Hawkins

Until next time, thanks for stopping by and I will see you again soon 🙂

Sweet chilli jelly (naturally gluten-free; dairy-free; vegan)

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Sweet chilli jelly. Image: Kathryn Hawkins

Hello again. I hope you are keeping well. Are you beginning to feel Christmassy yet? We’ve had some snowfall here, not very much but it certainly feels like winter is upon us.

I haven’t had much time for making preserves this year and most of my harvested garden produce is still buried deep in the freezer waiting for me to get cooking. However, I did find some time a few days ago to make one of my favourites. I love the combination of sweet and smoke with a hint of chilli spice in this savoury jelly. It’s one of those preserves that goes with lots of things and makes a great gift for a food lover. It’s also ready to eat immediately or will store for up to a year.

You might want to scale back the recipe to make a smaller quantity but I wanted a few jars for myself as well as a couple to give away. Add more chillies for a spicy-hot jelly or use hot smoked paprika instead.

Makes: approx. 1.4kg

Ingredients

  • Approx. 1.5kg cooking apples, washed and left whole
  • Approx. 750g red (bell) peppers or capsicum, washed and stalks removed
  • 50-100g red chillies, washed and stalks removed
  • 6-8 garlic cloves, peeled
  • 2 large sprigs of fresh sage
  • 5 bay leaves
  • approx. 1.1kg granulated white sugar
  • 175ml cider vinegar
  • 2tsp smoked paprika
  • 1½tsp salt
  • 1-2tsp dried chilli flakes

1. Chop the apples and place in a large preserving pan – seeds, core, skin, everything. Do the same with the peppers and chillies, then add to the pan along with the garlic, sage and bay leaves.

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Main ingredients: apples, peppers, chillies and garlic. Images: Kathryn Hawkins

2. Pour over 1.7l water, bring to the boil, cover and simmer for about 40 minutes, mashing with a spoon occasionally, until everything is soft and pulpy. Leave to cool for 30 minutes.

3. Carefully ladle the pulp into a jelly bag suspended over a bowl and leave in a cool place to drip over night. Discard the pulp and measure the juice.

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Making and straining the cooked fruit and veg. Images: Kathryn Hawkins

4. Pour the juice into a clean preserving pan and heat until hot. Add 450g sugar for every 650ml juice collected – I had 1.6l juice and added 1.1kg sugar. Pour in the vinegar and stir until the sugar dissolves, then raise the heat and boil rapidly until setting point is reached – 105°C on a sugar thermometer. Turn off the heat and stir in the salt, paprika and chillies. Leave to stand for 10 minutes.

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Cooking and flavouring the jelly. Images: Kathryn Hawkins

4. Stir the jelly mixture and ladle into sterilized jam jars. Seal tightly while hot, then leave to cool before labelling. Store in a cool, dry, dark cupboard for up to 1 year.

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Freshly cooked sweet chilli jelly in the jar and on the spoon. Images: Kathryn Hawkins

That’s me for another week. One more recipe post before the holidays. I’ll see you again in a few days. All the best until then 🙂

Apples and pears

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Aged cooking apple tree. Images: Kathryn Hawkins

Hello there. So here we are at the end of another month. I hope you have had a good couple of weeks since my last post. I had been intending to show you round my garden at this point in time, but to be honest, there is not a lot to see. Most things are looking rather soggy and bedraggled after recent heavy rain . It feels like Autumn has been cut short this year by the rain washing the leaves from the trees.

No matter, I have some cheery images of my apple and pear harvests earlier in the month. I was able to capture the images under mostly blue skies which should make for better viewing. I hope you enjoy them 🙂

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Lord Derby cooking apple harvest 2021. Images: Kathryn Hawkins

The old apple tree in the garden produced a fraction of the apples it provided last year. In 2020, I had at least 4 times the amount. However, I still have a good basketful and have started cooking them down. I think they will last a few weeks yet.

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Miniature eating apple trees. Images: Kathryn Hawkins
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Harvested eating apples. Images: Kathryn Hawkins

It’s been a bumper year for eating apples. Only a handful from one tree last year and nothing from the other, but this year I have been rewarded with a huge crop by comparison. The very red apples are called Katy but sadly I can’t remember the other variety now, however both varieties are sweet, juicy and very delicious, and they keep well.

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Concorde pear tree and fruit. Images: Kathryn Hawkins
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Espaliered Comice pear tree. Images: Kathryn Hawkins

And so to the pears trees. They have also had a good year, providing a generous basketful after a very poor crop last year. Both trees are still small although they have been planted in the garden for about a decade now. The pears store well so there will be fruit to enjoy for a while yet.

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Homegrown Concorde and Comice pears. Images: Kathryn Hawkins

I have posted many apple and pear recipes over the years, but these are my top 3 which you might like to try – just click on the links for the recipes:

  1. Toffee upside down cake – Toffee apple upside-down cake (gluten-free; dairy-free; vegan)
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Apples, cake and toffee sauce. Image: Kathryn Hawkins

2. Apple and tomato tart tatin – Apple and tomato tart tatin (gluten-free; dairy-free; vegan)

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A fruit tart as pretty as a picture. Image: Kathryn Hawkins

3. Pear, pecan and maple crostata – Pear, pecan and maple crostata (dairy-free and vegan)

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Pear, pecan and maple crostata. Image: Kathryn Hawkins

I hope you are enjoying Autumn/The Fall wherever you are and I look forward to sharing some more recipes and images with you in my next post. My best wishes to you until then.

Plum, sloe and apple cheese (naturally gluten-free and vegan)

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Homemade plum, sloe and apple cheese. Image: Kathryn Hawkins

Hello again. I have a very seasonal recipe to share with you this week. I have been out and about enjoying the autumnal colours. On one of my walks, I was fortunate enough to find some sloe berries still in situ on a wild blackthorn hedge. They were growing so thickly that they looked like bunches of grapes. I had a small bag with me and was able to fill it with a precious harvest of these dark blue-skinned fruits with their fine silvery bloom.

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Scottish sloe foraging. Images: Kathryn Hawkins

Finding the sloes coincided with the last few Victoria plums ripening in the garden, and the beginning of the apple season. What better way to use them all than to combine them in a delicious thick and fruity preserve, the perfect colour to match the season.

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End of the season Victoria plums and new season Lord Derby cooking apples. Images: Kathryn Hawkins

I have posted a similar recipe to this one, before using only plums. You can find the recipe here: Plum and bay membrillo (naturally gluten-free and vegan) This year’s version is very fruity and makes a delicious sweet treat on its own or with cream or yogurt. Serve it as an accompaniment to roasted, grilled or barbecued food, and if you eat cheese, it’s good served with just about any variety.

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Sugar-coating fruit cheeses. Image: Kathryn Hawkins

I set the fruit cheese in individual silicone moulds and dusted them with more sugar; the remaining cheese went into a ramekin dish. Choose anything heatproof like a tin or ovenproof dish; line the container and then once it is cold you can slice it or turn it out. Keep the cheese wrapped up in the fridge for up to a month or it can be frozen. Set in a pretty little dish, I think it would make a lovely edible gift – if you can bring yourself to hand it over to anyone else!

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Sugar-coated fruit cheese. Image: Kathryn Hawkins

Makes: approx. 750g

Ingredients

  • 275g plums, stones removed, chopped
  • 275g sloes, washed
  • 500g cooking apples, cored and chopped
  • approx. 550g granulated white sugar + extra for dusting (optional)

1. Put all the fruit in a large saucepan and pour over 200ml water. Bring to the boil, cover and then simmer for 15-20 minutes until very soft.

2. Mash the fruit and push through a nylon sieve positioned over a large bowl until you have only dry matter left in the sieve. Weigh the purée. My yield was around 850g of fruit purée.

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Cooking the fruit for cheese. Images: Kathryn Hawkins

3. Clean the saucepan and put the purĂ©e back inside. Bring to the boil and cook, stirring occasionally, for about 20 minutes to reduce the pulp by about one third – it should be thick enough to hold a “slice” in the bottom of the sauce.

4. To make the preserve, you need to stir in the same quantity of white sugar to the amount of thickened purĂ©e – I had 550g purĂ©e so I added 550g white sugar.

5. Stir the mixture until the sugar dissolves and then bring back to the boil and continue cooking for a further 20 minutes, stirring frequently to prevent the mix sticking on the bottom of the pan, until very thick. If you have a jam thermometer, cook the mixture to 105°C. I use a spatula for the stirring because it gets right into the edges of the pan which helps to prevent the mixture sticking and burning.

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Cooking the fruit purée. Images: Kathryn Hawkins

6. Working quickly, spoon the mixture into whatever you have chosen to set the cheese. As the mixture cools, it becomes thicker and more solidified making it more challenging to shape. However, you can reheat the mixture gently to soften it if you need to.

7. Allow the cheese to cool and set completely before attempting to turn it out or to slice it. I would suggest chilling it for an hour after cooling if you want to turn it out cleanly.

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Moulding and unmoulding the fruit cheese. Images: Kathryn Hawkins

If you are making individual cheeses, you will find that a sugar coating sticks easily to the surface. Simple sprinkle over or gently roll the cheeses in a pile of sugar. The sugar coating does make smaller pieces easier to wrap in waxed paper and helps prevent the cheese sticking to the wrapping.

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Fruit cheeses up close. Image: Kathryn Hawkins

I hope you have a good few days ahead and that you are able to get out and about to enjoy the beautiful shades of the season. Until next time, my best wishes to you 🙂

Winter whites

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Snow-covered apple tree. Image: Kathryn Hawkins

Greetings from snowy Scotland. I hope you are keeping well and warm. The weather hasn’t changed since my last post. Snow has been lying on the ground for a while and there have been intermittent snowy showers almost every day. Fortunately it’s not lying very deep and right now it is raining.

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Winter 2021, snowy garden. Image: Kathryn Hawkins

The garden is quiet at this time of year and having a bit of a rest, but I have found a few signs of life. I’ve been taking photos for the past couple of weeks but nothing has really changed. I was hoping that the snowdrops would have opened out by now but the petals are still clamped closed.

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Snowdrops still in bud. Images: Kathryn Hawkins

Usually the Cotoneaster hedge at the front of the house is untouched by the birds. It’s bright orange-red berries offer some colour when there is nothing much else around. This year the hedge has been stripped by pigeons. I did find a smaller plant that still has its berries. Perhaps it is too awkward for the birds to get to.

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Two Cotoneasters. Images: Kathryn Hawkins

Just round the corner from the now barren hedge is the white Hydrangea bush that flowered so abundantly last summer and autumn. I always leave the faded blooms on the plant until the weather warms up. This is believed to help preserve the new leaf buds. The dried blooms have caught a light dusting of snow which makes them look quite pretty.

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Snow-covered faded Hydrangea blooms. Images: Kathryn Hawkins

The Hellebores seem to be taking forever to show this year. I can see the flower buds forming at the bases of the plants but only one plant has produced stems so far. It’s been in bud for a couple of weeks now. I think it’s only going to be tempted into bloom if the weather warms up by several degrees 🙂

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My first Hellebore of 2021. Image: Kathryn Hawkins

Just a brief post from me this week. I’m heading into the kitchen again at the weekend, so there will be a recipe post from me next time. Until then, stay well and have a good few days.

Toffee apple upside-down cake (gluten-free; dairy-free; vegan)

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Toffee apple upside-down cake. Image: Kathryn Hawkins

Hello again. How are you? All well I hope. It feels very autumnal now, and with the world seemingly facing a lot of uncertainty again, it feels the right time to publish a heart-warming slice of comfort with this week’s post.

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First main harvest of apples. Image: Kathryn Hawkins

I’ve been picking a few cooking apples here and there from the tree in the garden for about a month now. This week, I decided it was time to gather as many as I could reach. The baskets above contain about half the amount the tree has produced this year – I need to call in the cavalry to get the rest!

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Solo apple. Image: Kathryn Hawkins

To be honest, the apple variety Lord Derby isn’t the greatest tasting apple out there, but the apples cook very well and reatian their texture if you want them too, so are ideal for baking. They also require little sugar, and can be eaten raw – they are similar to a Granny Smith eating apple.

This week’s recipe is a combination of a cake batter used for sticky toffee pudding along with the delicious sauce – you can find a festive version of the classic comfort pudding by clicking here – baked in a tin lined with fruit as you would for an upside-down cake.

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Apples, cake and toffee sauce. Image: Kathryn Hawkins

I hope you enjoy the cake, it really is good, and it is just as delicious served hot as a pudding or cold as a slice to go with a cup of coffee 🙂

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Apple cake and apple leaves. Image: Kathryn Hawkins

Serves: 10

Ingredients

  • 225g pitted dates, chopped
  • 25g golden or corn syrup
  • 450g cooking apples
  • 1 lemon
  • 150ml sunflower oil
  • 150g soft light brown sugar
  • 300g gluten-free self raising flour blend (such as Doves Farm)
  • 1 tsp vanilla extract
  • 180ml dairy-free milk (I use oat milk)

For the sauce

  • 100g golden or corn syrup
  • 40g dairy-free margarine
  • 100g soft light brown sugar
  • 100ml single dairy-free cream (such as oat or soya)
  • 1/2 tsp vanilla extract

1. Put the dates in a saucepan with 225ml cold water, bring to the boil and simmer gently for 5-6 minutes until soft and thick. Remove from the heat and beat until smooth – use a stick blender to obtain a very smooth paste. Leave to cool completely. Transfer to a mixing bowl.

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Making date paste. Images: Kathryn Hawkins

2. Grease and line a 23cm round spring-clip cake tin and drizzle the syrup over the base. Put to one side.

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Apple cake tin preparation. Image: Kathryn Hawkins

3. Next prepare the apples. Core the apples and peel them thinly. Extract the juice from the lemon, cut the juiced lemon in quarters and place both in a bowl with cold water. Slice the apples thinly into rings and submerge in the water to help prevent discoloration.

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Apple preparation. Images: Kathryn Hawkins

4. Preheat the oven to 180°C, 160°C fan oven, gas 4. Mix the oil and sugar into the date paste. Stir in the flour, vanilla and milk to make a thick batter.

5. Drain and pat dry the apple slices on kitchen paper, and arrange sufficient slices to cover the base of the tin. Spoon over half the cake batter. Smooth and then use the remaining apple slices to make a layer on top.

6. Cover with the remaining cake batter, smooth the top and stand the tin on a baking tray. Bake for about 1 1/4 hours until risen and firm to the touch – test with a wooden skewer inserted into the centre to make sure the cake is thoroughly cooked. Leave too cool for 15 minutes before releasing from the tin and turning out on to a serving plate, upside-down.

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Making the apple cake. Images: Kathryn Hawkins

7. While the cake is cooking, make the sauce. Put the syrup, margarine and sugar in a small saucepan and heat gently, stirring, until the sugar dissolves and the margarine melts.

8. Raise the heat and bring to the boil. Stop stirring and simmer the mixture for 3-4 minutes until richly golden – take care not too over-boil as the mixture will soon over-caramelise and burn. Turn off the heat and gradually stir in the cream and vanilla. Stir until well blended and leave to cool. Serve hot or cold.

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How to make gluten-free and vegan toffee sauce. Images: Kathryn Hawkins

And that’s it, the cake is now ready to eat hot as a dessert with the warm sauce poured over, or let it go cold and drizzle over the sauce to serve.

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Inside the cake. Images: Kathryn Hawkins

All my best wishes to you for the days ahead. Take care and keep safe. I look forward to posting again in a few days time.

Apple and tomato tart tatin (gluten-free; dairy-free; vegan)

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Apple and tomato tart tatin. Image: Kathryn Hawkins

Here we are in the bewitching month of October already. Where does the time go? We’ve been enjoying some late season sunshine here in central Scotland which has been very welcome. Not only am I still able to garden and tidy up outside uninhibited by poor weather, the tomatoes are ripening off nicely in the greenhouse, and all the eating apples are ready for picking.

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Flamingo and Ildi tomatoes. Images: Kathryn Hawkins

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Miniature eating apple tree (variety unknown). Image: Kathryn Hawkins

This week’s recipe is my twist on the well known French upside-down apple tart. So many tomato varieties are sweet to eat these days, they can easily be eaten as part of a dessert. However, I’ll leave it up to you to decide how you serve this recipe. The tart goes well either served simply dressed with olive oil and balsamic vinegar, or is equally as delicious served as a dessert with pouring cream or custard.

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Served warm with olive oil and balsamic vinegar to dress. Image: Kathryn Hawkins

I use freshly grated nutmeg and fresh thyme to flavour the tart as well as salt, pepper and a little sugar. I use a crisp, layered pastry as a base so that it doesn’t crumble when you turn it out. Use readymade, chilled or frozen (gluten-free) puff pastry for convenience, but if you have the time, try my own recipe for a gluten-free rough puff pastry

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Whole nutmeg and fresh thyme. Image: Kathryn Hawkins

I have made the tart with all tomatoes and, of course, just with apples, but mixing and matching both fruit is my favourite combination 🙂 I hope you think so too.

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My favourite combination. Image: Kathryn Hawkins

Serves: 2

Ingredients:

  • Gluten-free flour for dusting
  • 175g gluten-free puff or rough puff pastry
  • 35g vegan margarine
  • 1 tbsp. caster sugar
  • Freshly grated nutmeg, salt and freshly ground black pepper, to taste
  • A few fresh thyme leaves
  • 2 small eating apples
  • 4 large plum tomatoes
  • 6 cherry or other small variety of tomatoes
  • 2 tsp olive oil
  • Fresh thyme to garnish
  1. Preheat the oven to 200°C, 180°C fan oven, gas 6. Line a 20cm round cake tin with baking parchment and lightly grease the sides.
  2. Lightly flour the work top with gluten-free flour and roll out the pastry to a square slightly bigger than the tin. Using the tin as a template, cut a circle 1cm larger than the tin – keep the pastry trimmings for baking as croutons or use small tart bases – then chill the pastry circle until ready to use.
  3. Dot the margarine all over the bottom of the tin, and sprinkle with sugar, seasonings and thyme leaves.
  4. Peel, core and thickly slice the apples; halve the large tomatoes and leave the small ones whole. Arrange over the tin base in a decorative pattern.6_steps_for_making_apple_and_tomato_tart_tatin

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    9 steps to the perfect apple and tomato tart tatin. Images: Kathryn Hawkins
  5. Carefully arrange the pastry circle over the fruit and press the pastry edges to the side of the tin to seal. Brush with olive oil and place on a baking tray. Bake for about 25 minutes until crisp and golden. Leave to stand for 5 minutes before inverting on to a warm serving plate. Spoon over any juices that remain in the tin. Best served hot or warm, garnished with fresh thyme sprigs if liked.

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    As pretty as a picture. Image: Kathryn Hawkins