APPLES
USE UP A GLUT OF…
BY THANE PRINCE
If a neighbour gives you a bag or you’re lucky enough to have your own tree, Here’s how to make the most of this season’s crop JUICE a mixture of sweet and sour apples, then freeze in small, clean plastic bottles.
BOIL any chopped apples with just enough water to start the cooking, cook until soft, then rub through a coarse sieve. Portion the purée and freeze in containers or food bags.
Thaw in the fridge, then add sugar to taste. CORE any apples, score around the equators with a sharp knife and stuff the centres with dried fruit. Put in an ovenproof dish, dot with butter, then add a mug of water. Bake at 170°C/150°C fan/gas 3½ for 30-40 minutes, cool, then freeze in plastic pots for breakfast.
PEEL and slice 1kg cooking apples, then cook with 200ml water and 1kg preserving sugar until the sugar dissolves. Turn up the heat and boil rapidly until the jam hits setting point (see deliciousmagazine.co.uk). For flavour, add cinnamon, bay, rosemary or a few blackberries at the start of cooking. DRY thinly sliced eating apples spread on baking sheets in a low oven for 6-8 hours. Cool and store in an airtight tin for 4-6 weeks. Enjoy in cereal or with yogurt and honey.
3 COFFEE SHOP FAVOURITES TO MAKE AT HOME
The range of takeaway coffee options on offer now is mind-boggling. Here’s how to DIY some of the newer choices
FLAT WHITE This drink combines the strength of espresso with silky microfoamed steamed milk, in a coffee-to-milk ratio of 1:3. It lacks the big, bubbled, frothy head of a cappuccino (hence ‘flat’) while being stronger and shorter than a latte. It’s usually served in a 150-175ml glass or cup.
TO MAKE IT You’ll need an espresso machine with a steam wand. Put a large shot of espresso in a glass or cup. Put the milk in a jug and steam to about 60°C (digital probe thermometer essential – see right). Tap the milk jug on the work surface and swirl to dissipate any large bubbles. Pour the steamed milk onto the espresso, holding back any loose froth.
CHAI LATTE Sweet/spicy Indian masala chai with the milkiness of a latte.