I always love spending time in the kitchen, whatever the season, but autumn is a bit special. I love how the menu shifts unashamedly into warm, spicy, rich mode. I thought I would share some of the foody goings on in my kitchen this month.
Spiced banana muffins - recipe from here, except I substituted the cinnamon and nutmeg for 1 tsp of pumpkin spice. Well, it is October, after all.
These were delicious freshly baked, and lasted well too. We enjoyed them warm, with butter for breakfast next day.
We've been eating lots of soups, stews and risottos. Pumpkin risotto is our all time favourite meal. I tried this recipe, for chicken stew with dumplings, just for a change. We did enjoy the stew very much, but the dough balls just weren't a hit. I possibly didn't cook them for long enough, but they were disappointing and stodgy. We'll just stick to potatoes and rice.
Much more success with my Caramelised Apple Turnovers. Peel and chop 5 apples - I just used a selection from whatever was sitting in the fruit bowl. Add to a pan with 2 oz brown sugar and 1 oz butter. allow the butter and sugar to melt. Add spice if you like, but I like the pure apple taste in this recipe.
Simmer away in the carmerlised juices until the apple is soft. As these were desert apples, they stayed firm when cooked. Leave to cool. Make shortcrust pastry. I used 8oz plain flour and 4 oz butter. Allow pastry to rest in the 'fridge. While all this resting and cooling is going on, let's pop out for a wee stroll down to the pier.
Enjoy the autumn seaside colours.
Watch the waves.
Wish you had brought a basket.
Notice the beauty everywhere.
And now we're back and its time to make the turnovers. Roll out the pastry, and using a tea plate as a pattern, cut into rounds. There was enough for 4.
Spoon some of the apple caramel onto one half of the pastry round and then turn the other half over and seal the edges together. I added a spoonful of cream cheese to a couple of the turnovers, just because I thought of it at the time. Brush tops with milk and bake until golden brown - about 20 - 30 minutes at 190C (375F)
Dust with icing (confectioner's) sugar when done, then serve with cream, ice cream, custard or whatever you fancy.
.I love that Americans call them hand pies - they are made to be held in the hand, and munched as you walk around the garden. Perfectly portable.
If you have any leftover caramel apple, which we did, it is delicious as a topping for porridge, yogurt or ice cream.
So that's what has been going on around the my table this month - good, hearty, comforting food, What's cooking in your kitchen? xxx