Apple Day 2006 Recipes

The Apple Day recipe leaflets for 2006 and 2007 are attached to this page as .pdf files 

Fruit Fool

1lb fruit cooked in a minimum of water, sweeten as required with sugar.
1 pint cold custard thickish.
1 pint double cream.

Beat cream until stiff, stir in custard, blend in fruit.
Serve chilled with shortbread (optional)

Ideal fruit includes, gooseberries, black currants, raspberries, plums, rhubarb, etc

Gooseberry Ice Cream

Gooseberry Ice Cream 

6-8 umbels of elderflower

1lb (450g.) of gooseberries

1lb. (450 g) sugar

300mls water

300mls. Whipping cream  

1. Snip off the flower stalks and top and tail gooseberries.
2. Heat water and sugar in a saucepan, bring to boil and boil for 3 minutes to form a light syrup.
3. Add goosberries and boil until tender.
4. Remove from heat and add the elderflowers. Allow to cool and then chill.
5. Whip the cream and fold into chilled puree.
6. Mix thoroughly, pour into freezer box and freeze until sides are frozen but middle still soft.
7. Put into bowl and beat well with a wooden spoon.
8. Return to freezer box and freeze.
9. Remove from freezer 1 hour before eating.

 Jane Allan (from The BOG Cookery Book)

Mrs. Oddy's Fruit Compote

Mrs. Oddy’s Fruit Compote 

12 oz (350g) goosberries

4 oz (100g) blackcurrants

8 oz (225g) redcurrants

8 oz (225g) strawberries

10 oz. 280g) sugar 

1. Clean all the fruit.
2. Put the gooseberries and currants into a  pan. Add the sugar and heat until the juice runs.
3. Simmer for 10 minutes, then remove from heat.
4. Add the raspberries and strawberries.
5. Chill for at least 5 hours before serving.

 Mrs. Oddy made this wonderful dish at a previous BOG show in St. Boswells Hall. (From The BOG Cookbook)

Beetroot and Cheese pie

Beetroot and cheese pie. 

4 small beetroots (250 g. approx)

1 small onion

150 g cheese

2 tablespoons mayonaisse

1 tablespoon chutney

1 teaspoon of Dijon or wholegrain mustard

Pastry to line and cover the pie dish. 

1. Grate the beets, onion and cheese together.
2. Add mayonaisse, chutney and mustard.
3. Line the pie dish with pastry, add the filling and cover with a pastry lid.
4. Bake at 200C for 30 minutes and serve hot.

 Maggie Warner (From the BOG Cookbook)

Broad bean pesto

Broad Bean Pesto 4oz (100g) cooked broad beanshalf and avocado and/or 2oz. (50g) pine kernelslime or lemon juicegarlic, olive oil and saltA good handful of frsh herbs, especially basil 

1. Liquidise the ingredients, adjusting quantities to give a good consistency.

 Yoghurt can be used instead of lemon juice. The flavour can also be adjusted using honey, or a few drops of chilli sauce, etc. etc. etc. Sarah Eno (adapted from the BOG Cookbook)

Courgette Bake

Courgette Bake 

2 large potatoes

lots of courgettes

lots of mushrooms

12g ground nuts

bread crumb

cheese

garlic 

1. Make a thick tomato gravy with onion stock and tomato puree.
2. Slice the vegetables.
3. Sautee the potato slices and the courgette slices.
4. Fry the mushrooms, mixing in the groundnuts.
5. Put layers of gravy, potatoes, mushrooms, and courgettes into a casserole.
6. Add garlic and pour over remaining gravy.
7. Top with breadcrumb and grated cheese.
8. Bake at 200C for 30- 45 minutes.

 Kate Gamble (from The BOG Cookery Book)

Ratatouille

Ratatouille 

1 large aubergine

2 courgettes

1 small cucumber

4 large ripe tomatoes

2 onions, sliced

1 clove garlic

salt and pepper

chopped parsley and basil

grated cheese 

1. Clean and prepare and slice all the vegetables.
2. Heat some oil in a large pan and fry the onions gently.
3. Add all the vegetables, cover the and heat gently, stirring occasionally until the vegetables partially liquify.
4. Simmer for about 45 minutes. Add salt and pepper to taste.
5. Serve tooped with chopped herbs and grated cheese.

 Judith Davison

Spicy Potatoes

Spicy Potatoes

2lb. (900g) potatoes
6tblspoons vegetable oil
¼ teaspoon asafoetida
2 tsp. Whole cumin seed
¼ tsp. Whole fenugreek seed
2 tsp. Mustard seed
2 tblspoons sesame seed
1-3 dried chillies2 tsp lemon juice

Method

Boil, cool and cube the potatoes.
Mix the cumin, fenugreek and mustard seeds.
Chop the chillies, removing seeds if preferred.
Heat the oil in a wok or frying pan, add the asafoetida, cumin, fenugreek and mustard and let sizzle for 5 seconds.
Add the chillies and stir, then add the sesame seeds, turmeric and the potatoes.
Stir fry for 5 minutes.
Add salt, pepper and lemon juice.
Stir fry for a further 5 minutes and serve.

Asian Carrot Salad

Lentil Soup

Lentil Soup as served at Produce Day

Ingredients (quantities approximate)

One large onion, sliced
3tbs sunflower oil
500g large courgettes or small marrows, peeled and diced
1 tsp cumin powder
250g red lentils
600ml boiling water
Salt and pepper to taste.

Sauté onions in oil until soft, add courgettes and cumin and stir-fry for 3minutes,
Add boiling water and lentils; bring to boil and simmer until courgettes and lentils are soft. Add more water if necessary.
Remove from heat and liquidise either with hand blender or in liquidiser. Add salt to taste and more water to bring soup to desired consistency. Bring back to boil, add black pepper to taste and serve

Lettuce soup

Lettuce soup 

2oz (50g) butter

1 onion, chopped

1 garlic clove, chopped

1 lettuce, chopped

1 pint good stock

juice of half a lemon

grated nutmeg

75 ml. Single cream

fresh parsley

salt and pepper 

1. Melt the butter and fry the chopped onion until soft. Add the garlic.
2. Add the lettuce and stir for 2 minutes.
3. Add the stock, lemon juice, nutmeg, salt and pepper to taste.
4. Simmer for about 10 minutes, cool slightly and liquidise.
5. Return to the saucepan, add the cream and reheat gently.
6. Garnish with chopped parsley.

 Judith Davison