Apple and Cinnamon Ice-Cream

Sorry this is so late – I promised it ages ago when the apples were in high season, but uni essays had to take priority!

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So, apple and cinnamon – a good mix.

This is a little autumnal treat. Eat it on its own or serve with a nice hot pudding. What about a winter crumble with apple and cinnamon ice cream on the side?

Enjoy!

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Apple and Cinnamon Ice Cream 

(1L ice cream container)

-1 cup whole milk -3/4 cup granulated sugar -2 cups double cream -6 egg yolks -2tsp ground cinnamon

-2tbsp butter -2 large apples, cored and diced into chunks -1/4 cup dark brown sugar -1tsp ground cinnamon -1/4tsp ground nutmeg

  1. To make the ice cream base: in a large pan, add the milk, 1/4 of the sugar and the cream. Bring just to the boil.
  2. In a large bowl, mix the rest of the sugar and the egg yolks together. Carefully pour in the heated milk mixture and start to whisk it in.
  3. Once combined, mix in the ground cinnamon thoroughly.
  4. To make the apple compote: melt the butter in a non-stick pan. In a bowl, toss the apple with the brown sugar and spices. Tip into the pan and heat, stirring often, until the apple is tender and the sugar has melted. This should take a couple of minutes. Remove from the heat and allow to cool.
  5. If using an ice cream machine, follow the manufacturers instructions. If making it by hand, pour the ice cream base into a large ice cream container. Scrape in the cooled apple mixture and stir in, using figure of eight movements. Seal and place in the freezer. Every half an hour, remove and repeat the same figure of eight swirls. Continue until the ice cream has set. Serve.

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Pumpkin Soup

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I haven’t made a lot of soups in my time – carrot and coriander once years ago and a vegetable broth at River Cottage – but I have always wanted to make pumpkin soup with a homegrown pumpkin.

We did really well with the pumpkins this year and after my siblings had carved their spooky faces into two of them for Halloween, I turned one of them – forgotten which one, might have been Bob or Reg… – into soup. Cruel, but it was either that or feed him to the pigs.

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Here is my super-duper easy pumpkin soup. You could add more seasoning to it of you would like more flavour. I have heard suggestions of chilli and peanut butter before…

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Pumpkin Soup

Serves… a lot. At least ten people. 

-1 medium sized pumpkin, 1.5kg, de-seeded -Olive oil, for roasting and frying -1 large onion, sliced -700ml boiling water -1 generous tsp Bouillon vegetable stock powder – A pinch of salt

  1. Preheat the oven to 180C. Cut the pumpkin up into chunks and place on a non-stick baking tray. Drizzle generously with olive oil and place in the centre of the oven. Roast for about 45 minutes, or until the pumpkin wedges are cooked and perhaps browning a little. Remove from the oven and allow to cool.
  2. In a deep-based pan, fry the onion in olive oil until golden brown.
  3. Place the pumpkin and the onion in a food processor and blitz until mush.
  4. Add the tsp veg stock powder to the boiling water and mix well. Slowly pour into the food processor and blitz the pumpkin again.
  5. Scare the contents of the food processor into the pan and bring to the boil, stirring. Add the pinch of salt.
  6. Serve hot in bowls. Store in the fridge for up to 3 days. Can be frozen too.

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Red Apples

Feeling like Snow White when you eat a perfectly homegrown red apple from your tree…

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Collected a whole bucket of apples from the garden the other day. This is a beautiful Braeburn.

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Other than eating them as delicious snacks, what else can you do with apples? Well, here are some ideas…

Apple Cake

Apple and Blackberry Crumble

Apple jelly

Apple sauce

Apple juice

Dried apple pieces in a dehydrator

Straight apple and cheddar cheese is yummy. My brother melts cheese and then puts it over the top of sliced apple.

Apple pie

Stewed apple and chocolate ice cream – so good

Cut up apple and serve alongside a pudding

Add apple and cheese to a homemade loaf of bread

Apple and cinnamon ice cream (coming soon…)

Add apple to your coleslaw or Waldorf salad

Grate up and add to your River Cottage Carrot Walnut Cake adapted for moist yumminess.

Victoria Plum Crumble

We had a lot of plums this year, all from one Victoria tree (this is the tree I’ve nearly killed plenty of times).

We’ve made lots of plum jam but we quickly had to get a move on as they were rotting in the fridge so I made a plum crumble. It seems to have been a hit and here is the recipe if it tickles your tastebuds…

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Victoria Plum Crumble

(Serves 6)

For the fruit: -1kg Victoria plums, de-stoned -3tbsp granulated sugar

For the crumble: -110g plain flour -55g granulated sugar -170g salted butter

  1. Preheat the oven to 180C.
  2. Place the fruit at the base of an ovenproof dish. Sprinkle the sugar generously over the top, and mix it in.
  3. In a bowl, using your fingers, rub the flour, sugar and butter together, so that the mixture resembles large breadcrumbs. Scatter the crumble over the top of the fruit.
  4. Place the dish in the oven and cook for about half an hour, until the fruit is hot and bubbling and the crumble is golden brown.
  5. Serve warm. Keep in the fridge for up to three days.

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Red Cabbage

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Just look at that red cabbage… homegrown and harvested from the plot yesterday.

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It was the first time I have ever grown red cabbages before and I thought it was so beautiful, I decided to eat some. I went from cabbage hater, to ‘green cabbages are ok’ to ‘wow, red cabbages are good cooked too!’

Why should we eat cabbages?

89g of raw cabbage contains –

  • Protein: 1g
  • Fibre: 2g
  • Vitamin K: 85% of the RDI
  • Vitamin C: 54% of the RDI
  • Folate: 10% of the RDI
  • Manganese: 7% of the RDI
  • Vitamin B6: 6% of the RDI
  • Calcium: 4% of the RDI
  • Potassium: 4% of the RDI
  • Magnesium: 3% of the RDI

Vitamin B6 and folate are essential for many important processes in the body, including energy metabolism and the normal functioning of the nervous system. Cabbage is especially high in vitamin C, a potent antioxidant that may protect against heart disease, certain cancers and vision loss. While both green and red cabbage are excellent sources vic C, red cabbage contains about 30% more. One cup (89 grams) of chopped red cabbage packs in 85% of the recommended intake for vitamin C, which is the same amount found in a small orange. So I might avoid Fresher’s flu…

Cruciferous vegetables like cabbage contain many different antioxidants that have been shown to reduce chronic inflammation. Sulforaphane, kaempferol and other antioxidants found in brassicas are likely responsible for their anti-inflammatory effect.

Cabbage is full of gut friendly insoluble fibre, a type of carbohydrate that cannot be broken down in the intestines. Insoluble fiber helps keep the digestive system healthy by adding bulk to stools and promoting regular bowel movements. Cabbage is also rich in soluble fibre which has been shown to increase the number of beneficial bacteria in the gut. These bacteria perform important functions like protecting the immune system and producing critical nutrients like vitamins K2 and B12. Eating cabbage keeps your digestive system happy.

Red cabbage contains powerful compounds called anthocyanins. They give this vegetable its vibrant purple colour. Anthocyanins are plant pigments that belong to the flavonoid family. Many studies have found a link between eating foods rich in this pigment and a reduced risk of heart disease. Cabbage contains more than 36 different kinds of anthocyanins…

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How to eat it?

Raw is probably best as most of the nutrients will be withheld that can sometimes leave during the cooking process. But I find raw cabbage icky. Steamed is the next best, followed by boiled, roasted, fried.

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We boiled it and ate our red cabbage with lots of other homegrown produce for dinner – potatoes, sweetcorn, green Savoy cabbage, carrots, runner beans and courgette. It was beautiful and yummy and helped to ease my sore gut that had been suffering all day. See – homegrown produce is so good for you!

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Update: one more pumpkin left to harvest… the other plants have all turned brown and died from powdery mildew so I cut their fruits off and took them inside to cure (more information here for those who are interested: Curing pumpkins). I’m leaving the last one on to make sure it ripens more and will take it away when the plant finally has to go.

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Blight has hit the veg garden and the potatoes are starting to go – thank goodness it came so late this year as the main crop potatoes have managed to grow properly before the disease came. The tomatoes are going to suffer and I am expecting a lot of green ones to fall off soon but we did pretty well with the red tomatoes being grown outside this year in this once in a lifetime heatwave.

The autumn harvest of raspberries is being as wonderful as always. We had them last night for dessert along with homemade chocolate brownie ice cream and cookies and cream ice cream (recipes can be found on my Beagle Baking blog:

https://bellasbakingsite.wordpress.com/2018/08/06/chocolate-fudge-brownie-ice-cream/

https://bellasbakingsite.wordpress.com/2018/07/27/cookies-and-cream-ice-cream/  ).

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Update: 1st September 2018 – Sweetcorn

Harvested our first sweetcorn of 2018 yesterday, and I think it is our best yet.

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Fully grown, yellow kernels, picked just at the right time. Not tough and old, but completely tender and sweet.

We grew our usual Swift F1 seeds this year. We started them off in tall yoghurt pots of compost indoors in May. Once they were big enough to handle and the frosts were over, we planted them outdoors into fertilised earth in direct sunlight. With the glorious sun in June and July along with a vigorous watering schedule, the actual sweetcorn plants grew huge, are tallest yet, going past my 5’3 at least.

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Sweetcorn are pollinated by wind rather than insects. You want to get the dust from the tops of the plant onto the tassels below that will become the sweetcorn if pollinated. I did a lot of hand pollinating this year, due to the lack of wind, and thank goodness it seemed to work!

To check if the sweetcorn is ready to harvest, you wait until the tassels have become dark brown instead of white, basically died back. You then gently peel apart the green skin of the corn and insert a finger nail into one of the kernels – if the liquid comes out milky white, it is ready. If not, leave it for a couple of days before checking again.

Now this is important: harvest your sweetcorn only the you are about to cook it. As soon as you take that cob off the plant, its sugar starch degenerates rapidly, straight away. This means the taste of the cob decreases in yumminess very, very quickly. You are advised to bring a large pan of water to the boil before you pick your cob!

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Perfect cob! Cooked and put in the bowl in readiness for kernel removal…

To cook the cob, remove the green outer leaves and tassels. Plop the whole cob into the boiling water and leave to boil for a couple of minutes. Remove and put to one side to cool. You can either serve sweetcorn whole as corn on the cob with some butter, or, standing the corn in a large bowl, using a knife, cut down the sides of the cob, scraping the kernels off. You can then serve the sweetcorn kernels without the cob or you can freeze them like this in plastic bags, as they will take up less space in your fridge. Cooking and freezing locks in the sugar starch and preserves the taste and goodness of the sweetcorn.

Voila!

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Sweetcorn kernels scraped off and served for lunch.

Does anyone else think of Pocahontas when they see sweetcorn with the green leaves still on?

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‘Just around the river bend…’ 

That film’s got sot some cracking good songs.

Other fun news: made tomato passata last week and last night I used it to make homemade pizza.

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That means that our dinner used homegrown onion, garlic, perpetual leaf spinach, oregano and tomatoes!

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Shame the mozzarella and cheddar, olive oil and bread flour or yeast weren’t home produced… but at least the pizza base was homemade!

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Recipe for pizza can be found here: Updated recipe: homemade pizza and information about growing sweetcorn can be found here: Sweetcorn

Ratatouille, new fiction book, and a blog post

Picked first green-gage plums yesterday and collected a fallen ‘Victoria’ plum off the ground too. Blackberries are ripening. Broccoli has been picked. Five pumpkins are growing. It is August now – so that basically means autumn in the UK, but there is talk of 30C at the end of the week…

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Yesterday I harvested our first aubergine – eggplant – of the year and made Ratatouille. I have posted a recipe before, but I think this one was better, so I will re-write it in a moment.

One of the best things about this dinner is that everything (except for the olive oil for frying and the rice I ate with it) is homegrown.

Very exciting!

So here is the updated recipe:

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Ratatouille  

 

(Serves 4)

-Olive oil, for frying in – 1 onion, sliced – 1 large aubergine (eggplant), sliced into small chunks – 2 medium sized courgettes (zucchini), sliced into discs – 1 red bell pepper, sliced into small chunks – 1 large garlic clove, diced – 250g fresh tomatoes, sliced in half – Salt and pepper, for seasoning

  1. Heat the oil in a large pan. Fry the sliced onion and aubergine, turning it down to simmer.
  2. Add the sliced courgette and pepper. Add the diced garlic and the tomatoes, stirring to combine.
  3. Leave to simmer for at least 15 minutes – 30 minutes, the longer the better, stirring now and then.
  4. Once the vegetables are tender and the tomatoes have broken down, releasing their juices to become a sauce, add salt and pepper for seasoning and remove from the heat and serve hot in dishes.

Option: serve with potato, sweet potato or rice, and any other vegetables for a hearty meal.

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Other news: Firstly, my new fiction book, Crazy Killer Sister, is available now. If you fancy a summer read, please consider? I’m not one for advertising so apart from Facebook, this blog is the only way I promote it!

https://www.amazon.co.uk/Crazy-Killer-Sister-Isobel-Murphy/dp/1722118326/ref=sr_1_3?ie=UTF8&qid=1533025326&sr=8-3&keywords=isobel+murphy

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And finally, I was fortunate to be able to write a blog post for Angie Viet’s, an eating disorder recovery blog, on how gardening helped my own recovery.

Here is the link if anyone is interested:

https://www.angieviets.com/articles/6-ways-gardening-strengthened-my-recovery

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Have a good week y’all!