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  • Seasonal local food recipe No.339 – Sticky toffee apple pudding with calvados caramel sauce

    Posted on October 16th, 2016 Janet No comments

    My husband made this delicious cake recently – it is definitely one to repeat!  It’s from James Martin at BBC Food.

    Serves 6-8

    p1070698Preparation time: 30 minutes
    Cooking time: 30-60 minutes

    Ingredients
    For the pudding
    140 g butter, softened at room temperature, plus extra for greasing
    300 g Bramley apples, peeled, cored and chopped
    50 ml water
    75 g caster sugar
    2 Tbsp calvados
    175 g light soft brown sugar, plus extra for sprinkling
    3 Tbsp golden syrup
    2 free-range eggs
    1 tsp vanilla extract
    200 g self-raising flour
    1 tsp bicarbonate of soda
    1 Cox’s Orange Pippin apple, cored and finely sliced
    For the sauce
    110 g dark soft brown sugar
    110 g butter
    2 Tbsp calvados
    175 ml double cream

    Method
    Preheat the oven to 190°C/Gas Mark 5.  Grease and flour a 23 cm(9in) spring-form tin.  Melt 25 g of the butter in a saucepan and add the apples, water and caster sugar.  Cook over a gentle heat until steam appears from the saucepan, then cover with a lid and cook for 3-4 minutes, or until thick and fluffy.  Remove the lid and beat the mixture to remove any lumps.  Add the calvados and beat until well combined.

    Beat 90 g of the butter and the soft brown sugar in a large mixing bowl until light and fluffy.  Add the golden syrup, eggs and vanilla extract and mix until well combined.  Fold the self-raising flour into the cake mixture.  Meanwhile, add the bicarbonate of soda to the apple puree and mix well, then stir this quickly into the cake mixture.  Pour into the cake tin and gently tap the sides of the tin to evenly disperse the mixture.  Bake for about 40-45 minutes in total.

    While the cake is baking, melt the remaining 25 g of butter in a saucepan.  After the cake has been been in the oven for 30 minutes, arrange the sliced apple over the top of the cake in a circle, and brush with the melted butter.  Sprinkle brown sugar evenly over the cake and return to the oven.  Once the cake is cooled, allow to cool slightly before turning out.

    For the calvados caramel sauce, place the sugar and butter into a small pan and cook until melted and well combined.  Pour in the double cream and calvados.  Simmer gently for 3-5 minutes, or until the mixture thickens slightly.

    To serve, cut the cake into slices and put a spoonful of ice-cream on top.  Finish by drizzling over some of the sauce.

  • Seasonal local food recipe No. 297 – Hugh’s chunky apple and marmalade cake

    Posted on October 11th, 2015 Janet No comments

    I am going to make this cake for pudding tonight.  It’s from Hugh Fearnley-Whittingstall’s River Cottage Fruit Every Day!  The recipe calls for eating apples but I’m trying it with the veg box apples which are cookers.  If you have a nut allergy leave out the ground almonds and substitute with an extra 5 g flour.

    Serves 10-12

    apples-lord-hindlip-camel-csa181009Preparation time: 40 minutes
    Cooking time: 1 hour 15 minutes

    Ingredients
    3 tbsp whisky
    100 g sultanas
    100 g ground almonds
    175 g light brown flour
    2 tsp baking powder
    a pinch salt
    500 g apples, peeled, cored and cut into thick slices
    200 g butter, softened
    200 g dark muscovado sugar
    3 large free-range eggs
    150 g thick-cut orange marmalade
    25 g demerara sugar

    Method
    Preheat the oven to 170°C/Gas mark 3.  Grease a 20 cm springform cake tin, line the base with baking parchment and lightly butter the paper.  Warm the whisky in a small pan, then remove from the heat, add the sultanas and leave to soak while you prepare the cake.

    Put the ground almonds, flour, baking powder and salt in a bowl, combine thoroughly and set aside.  Beat the butter and muscovado sugar together thoroughly until light and fluffy.  Beat in the eggs, one at a time, adding a spoonful of the flour mix with each, and amalgamating each thoroughly before adding the next.  Add the remaining flour mix and fold in.  Beat the marmalade to loosen it, then fold into the cake mixture.  Fold in the sultanas and whisky and finally the slices of apple.

    Spread the mixture evenly in the prepared cake tin and scatter the Demerara sugar over the surface.  Bake for about 1 1/4 hours, or until a skewer inserted into the centre comes out clean.  Let the cake cool slightly in the tin for 15 minutes, then turn out and leave to cool completely on a wire rack.

  • Delicious dessert apples in this week’s boxes

    Posted on September 24th, 2015 charlotte No comments

    We each have a bag of eating apples kindly donated by Sam and Rachel at Butterwell Farm, Nanstallon.

     apple-butterwellfarm-camelcsa-250915.jpgIn all our boxes this week:
    *dessert apples (Butterwell Farm, Nanstallon)
    *radishes
    *tomatoes
    *sprouting broccoli or curly kale
    *cucumbers or aubergines or peppers
    *basil or parsley
    potatoes ‘Caesar’ (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *mixed salad bag
    *French beans or sweetcorn
    *courgettes (Mark Norman, Bodmin)

    *
     = grown to organic principles. All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruit.

    Try this savoury apple and radish dish on Camel CSA’s recipe page –
    Warm halloumi with radish, apple and pecan salad

  • Seasonal local food recipes No.246 – Crusty apple pudding

    Posted on October 12th, 2014 Janet No comments

    This is an old family recipe – much loved and much used, I think it probably came off the side of a porage oats box many years ago.

    Serves 4apples-Lord-Hindlipp-camelcsa-100909
    Preparation time: 15-20 mins
    Cooking time: 30-40 mins

    Ingredients
    100g porage oats
    100g butter
    75g sugar
    4 medium apples, peeled and thinly sliced
    for decoration:
    1 apple, peeled, cored and quartered
    golden syrup

    Method
    Melt the butter and sugar then mix in the oats.  Fill a greased 2 litre baking dish with alternate layers of sliced apple and oat mixture, finishing with a layer of oats.  Thinly slice the apple quarters and arrange on top of the dish and glaze with the golden syrup.  Bake in the oven Gas Mark 4/180°C for 30-40 minutes until golden brown.  Serve with pouring cream or custard.

  • Come to Camel CSA’s annual Apple Day on Sunday

    Posted on October 7th, 2011 charlotte No comments

    The apples are harvested and the apple press is on its way.

    We’re all looking forward to our third annual Cornish Apple Day on Sunday when we’ll be producing masses of delicious fresh apple juice to share.

    Come and take part in the apple pressing on our community veg-growing plot between 10am and 1pm this Sunday 9 October. Find us here at St Kew Highway near Wadebridge in north Cornwall.

    If you can bring any apples and a plastic juice container with you, all the better!

  • Come to Camel CSA’s Apple Day

    Posted on October 16th, 2010 charlotte No comments

    We’re all set for our annual apple juicing event. The apples are picked and the presses prepared.

    It’s all happening tomorrow – Sunday 17 October – between 10am and 12.30pm. You’ll find us on Camel CSA’s vegetable plot behind St Kew Harvest Farm Shop at St Kew Highway in north Cornwall.

    Our fest follows the success of last year’s event which involved lots of families. It’s just one of many Apple Day events taking place across the country.

    Everyone will be able to join in washing, cutting up, crushing and pressing the apples. You’ll also have the opportunity to taste the different varieties.

    In exchange for your efforts you’ll be rewarded with a fair share of the juice, either to drink on the spot or take away with you. Please bring a plastic container if you intend to take some home, as it freezes well. 

    It promises to be another warm, sunny Cornish autumn day, so do call by.

  • Seasonal local food recipe No 66: Westcountry apple cake

    Posted on October 15th, 2010 charlotte No comments

    This is one of those Cornish cake recipes that I’ve been making for years but can’t remember where it came from.

    I remember baking it for tea on my older daughter’s first birthday. She went off to university earlier this month and I’ve continued to serve this cake up regularly in the intervening years – including last Sunday at Camel CSA’s apple harvest.

    Use cooking apples or dessert apples with attitude – like the Lord Hindlip variety in Camel CSA’s veg boxes.

    Serves 8

    Preparation and cooking: 1 hour 20 minutes

    Ingredients
    175g butter or margarine
    175g soft brown sugar
    3 large eggs
    225g self-raising flour
    1 teaspoon baking powder
    2 large cooking apples  
    ½ teaspoon vanilla essence or ground cinnamon
    lemon juice 
    Demerara sugar for sprinkling

    Method
    Preheat the oven to 180°C/Gas 4. Lightly grease a square or round 18cm tin and line the base with baking paper.

    Peel, core and dice the apples into small pieces. Sprinkle them with a little lemon juice to prevent them discolouring.

    Mix the butter and sugar together in a bowl until light and fluffy, then beat in the eggs. Fold in the sieved flour, baking powder and vanilla or cinnamon. Then carefully stir in the diced apple.

    Scoop the mixture into the tin and sprinkle the surface with a dessertspoon of demerara sugar. Bake in the oven for 55-60 minutes until golden brown on top. Remove the cake from the oven and let it cool in the tin for 10 minutes before turning it out on to a rack.

    It’s delicious served lukewarm – maybe with some Cornish clotted cream.

  • Cornish apples in our weekly veg boxes

    Posted on October 15th, 2010 charlotte No comments

    It’s apple harvesting time in north Cornwall! All the veg boxes contain a bag of delicious Lord Hindlip apples from our adopted orchard in St Mabyn.

    This unusual old English dessert variety can be stored in the bag in a cool place for a couple of weeks or eaten straightaway.

    We’re looking forward to this Sunday when the rest of our bumper apple harvest will be crushed and pressed at our annual apple juicing fest.

    You’ll also find a large spaghetti squash in each of this week’s boxes. The name derives from the cooked flesh. This resembles spaghetti when you pull a fork lengthwise through it to separate the strands.

    Spaghetti squash are a novelty as they’re quite difficult to get hold of in the UK. So be grateful that Jeremy Brown of St Kew Harvest Farm Shop has grown these to go in our boxes of locally-produced food.

    This week’s small boxes have:
    * apples – Lord Hindlip (Camel CSA)
    * carrots (Camel CSA)
    * spaghetti squash (St Kew Harvest)
    * calabrese (St Kew Harvest)
    * celeriac (St Kew Harvest)
    potatoes (Benbole Farm)

    Standard boxes have all the above as well as extra potatoes and:
    * garlic (Camel CSA)
    parsnips (Rest Harrow Farm, Trebetherick)
    cauliflower (Rest Harrow Farm, Trebetherick)

    * = grown to organic principles

  • Time to sow winter salad and harvest our English apples

    Posted on October 8th, 2010 charlotte No comments

    Big excitement! The first of our three big new polytunnels is on order and should be on our site at St Kew Highway in a couple of weeks. It’ll arrive just in time to house all the winter salad crops we’ve been sowing.

    It’s also time to pick our delicious Cornish apples. We’re harvesting them this coming Sunday from the old farm orchard we’ve adopted in the nearby village of St Mabyn.

    The most delicious variety – Lord Hindlip – will go in Camel CSA’s veg boxes next week. The rest will be crushed and pressed into apple juice. This will happen on Sunday 17 October on our veg plot next to St Kew Harvest Farm Shop.

    We do hope you’ll come and get stuck in at our annual juicing event. It’s an outdoor activity that’s suitable for all ages. And, as our hard-working press gang discovered at last year’s juicing fest, it’s really good fun!

  • A is for apple… P is for pruning

    Posted on November 20th, 2009 charlotte No comments

    Our volunteer growers will be pruning apple trees for a change this Sunday.

    Landscape gardener Jeremy Simmons, a Camel Community Supported Agriculture member, will lead a training session on how to prune fruit trees in an old orchard at West End, St Mabyn.

    apples-lord-hindlip-camel-csa 25-09-09The CSA has taken over the task of renovating a small farm orchard at this former smallholding.  In return, members will be able to enjoy all the fruits of their labours when the apples are harvested next year. 

    The trees are a mixture of culinary and dessert types – including the familiar Bramley, as well as Lord Burghley(?), Gascoyne’s Scarlet, Tom Putt (cider), Emneth Early, Beauty of Bath and Lord Hindlip.  There are also unidentified trees, which may be cider varieties and are probably native to Cornwall.

    If you would like to learn more about the finer art of apple tree pruning, please come along.  Sunday’s session lasts from 10am to 1pm.