Kokova Magazine

To help celebrate Bramley Apple Week 3rd to 9th February 2013, Kitchen Devils are sharing some 'Devilishly' tasty recipes, courtesy of www.bramleyapples.co.uk.

Celebrate Bramley Apple Week (3rd to 9th February 2013) with some tasty Parsnip & Apple Soup, Sticky Toffee Apple Puds and Bramley Apple and Sultana Teabread.

Parsnip & Apple Soup

Serves 4-6
Preparation time: 30 minutes
Cooking time: 20 minutes

Ingredients

• 700-800g parsnips, peeled and roughly chopped
• 60g butter
• 2 -3 large Bramley apples, (400-500g) peeled, cored and roughly chopped
• 1.5ltr vegetable stock
• 90ml double cream

Procedure

• Gently cook the parsnip in the butter, in a covered pan for about 5 minutes giving the occasional stir and not allowing them to colour then remove the lid, add the apples and vegetable stock and bring to the boil.
• Season and simmer gently for about 15 minutes until the parsnip is soft.
• Blend in a liquidiser until smooth and strain through a fine meshed sieve.
• Bring back to the boil, add the double cream and adjust with a little water or stock if it's too thick.

Bramley Apple & Sultana Teabread

Serves 6-8
Preparation time: 15 minutes
Cooking time: 50 minutes

Ingredients

• 25g porridge oats
• 50g Muscovado sugar
• 2 medium Bramley apples, cored, skinned and grated
• 6 tbsp apple juice
• 4 tbsp olive oil
• 115g self raising flour
• 115g sultanas
• ½ tsp baking powder
• 1tsp mixed spice
• 1 medium egg, beaten

Procedure

• Pre heat the oven to 180°C, Gas Mark 4.
• Place the oats and sugar into a bowl, add the grated apple, juice and oil, mix well and then leave for 15 minutes.
• Add the flour, sultanas, baking powder, mixed spice and egg and mix well, but carefully.
• Spoon the mixture into a greased and lined 1lb loaf tin.
• Bake for 45 - 50 minutes, then remove from the oven and cool slightly.
• When cool, slice and serve.

Bramley Apple & Sticky Toffee Puds

Prep: 5mins + standing
Cook: 6 mins
Serves 4

Ingredients

• 100g/4oz softened butter
• 100g/4oz light soft brown sugar
• 100g/4oz self raising flour
• 2 medium eggs
• 4tbsp milk
• 225g/8oz Bramley apples, peeled, cored and diced

Sauce:

• 100g/4oz toffees
• 150ml/¼pt double cream

Procedure

Microwave Method:

• Place butter, sugar, flour, eggs and milk together in a large bowl. Use an electric whisk to beat together until smooth. Stir in the apples.
• Divide the mixture between 4 greased microwave proof ramekins or teacups. /li>
• Arrange the cups in a circle on the turntable and microwave on High for 3-3 ½ mins or until the surface of the sponges looks almost dry. Stand for 5mins.
• Place the toffees and cream together in a bowl.
• Microwave on High for 2-3 mins, stirring occasionally until the toffees have melted and a spoon sauce forms.
• Turn out the sponges on four dessert plates, spoon over the sauce and serve hot with custard.

Conventional Cooker:

• Preheat the oven to 180oC/Fan 160oC/350oF/Gas Mark 4.
• Spoon the mixture into 4 (175ml/6floz) buttered dariole moulds.
• Cover with folded pleated baking parchment and foil and stand in a roasting tin.
• Pour boiling water to come half way up the outside of the moulds and bake for 30mins.
• Heat the toffees and the cream together in a small pan until smooth sauce forms.

The Kitchen Devils range is available at Asda, Morrisons, Lakeland and Amazon.co.uk or visit www.kitchendevils.com for further information.

Bramley Apple Recipes provided courtesy of www.bramleyapples.co.uk