Autumnal Baking: Easy as A, B, P?
A is for…
Anyone else over run with APPLES?? I do love baking at this time of year, a quick, oaty crumble I can even pretend is healthy :) But my fave apple cake recipe is below.
B is for Beetroot. I’m roasting beetroot every time the oven is on. Once roasted and cooled, I pop it in a stasher bag, freeze, then warm up as I need it along with green beans, feta, pumpkin seeds and couscous to become a lovely warming Autumn lunch.
P has to be PUMPKINS! Pumpkin soup is ubiquitous in Australia, year-round, so I get awfully excited when they come in season here. I’ve got two options for you…
A Proper Pumpkin Soup recipe is for you here from the other lovely Louise from Black & Gold Oil.
But pumpkins are so easy, you barely need a recipe. Here is my store cupboard dictating soup/curry/ “It’s Just Tea, Eat It” plan: Absolute requirements oil, onion, pumpkin, seasoning.
Scoop out pumpkin pulp, or if you’re roasting, chop it up (you can remove skin more easily once it’s roasted)
In a hot saucepan, sizzle some Black and Gold oil and chopped onion. At this point, you can add extra flavour if you want – a touch of Harissa? Red Thai Curry Paste? Some garlic/ garam masala?
Add pumpkin, saute for a minute or two.
Add liquid if needed. Our latest pumpkin from the garden was so watery we barely added any. “Liquid” can be stock, milk/ cream, coconut milk. You can add extra veg/ lentils here too if you’re looking for more of a curry or substantial soup.
Bring to a boil (lid on), and simmer for at least 15 mins or until the veg can easily take a fork. I love to make this in advance and reheat, let the flavours soak in.
Enjoy! Made a regular soup? Serve with crusty home made Mungoswells inspired bread. Turned it to a curry? Lil’s rice. Or plastic free noodles and call it a laksa.
Mrs Heyn’s Brandy Walnut Apple Cake
Ingredients
4 cups of tart chopped apples
6 tablespoons of brandy
2 cups of sugar
½ cup of Black and Gold Oil
2 eggs
2 cups Mungoswells flour
2 tsp baking soda (baking powder, or bicarbonate soda plus cream of tartar/lemon juice)
2 tsp Cinnamon
1 tsp salt
1 cup premium raisins
Optional: 1 tsp nutmeg, 1/4 tsp cloves
1 cup chopped walnuts
Method
As apples are chopped, put them in a bowl and pour brandy over them to absorb it. I like to leave them for a while to ensure a good absorption 😊 Discard any brandy not absorbed (or set aside for drinking later, don’t waste!) Remember alcohol will bake off at high temperatures, so it’s OK to eat and drive/ fine for all the family.
Beat sugar, oil and eggs.
In a different bowl, sift flour with other dry ingredients, then mix in raisins and walnuts. Combine all ingredients, remember the apples, and stir until well mixed.
Bake in 9”x13” a pan at 160C fan for 1 hour. (Pan about 22cmx33cm)
I love it served warm.