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Digital Subscriptions > Delicious Magazine > October 2018 > THIS MONTH IN THE delicious. KITCHEN…

THIS MONTH IN THE delicious. KITCHEN…

While the delicious.team are testing recipes, they’re often debating the best ways to do things, as well as answering cooking questions that arise in the test kitchen. How do you use up all those apples? What’s the best way to make your bake rise? How often do you need to give your freezer a clear-out? And what’s the best way to tell when a steak is cooked to perfection? It’s the kind of information you won’t find anywhere else, and it will take your cooking to the next level

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

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About Delicious Magazine

Ease into autumn with the October issue of delicious. magazine. Cosy up with Ottolenghi's simple comfort food, Debbie Major's satisfying sausage casseroles and the perfect autumn dessert – sticky toffee apple pudding. Follow the MasterChef finalists' guide to running your own supperclub and perfect your baking with our ultimate scone recipe and DIY garibaldi biscuits (aka squashed flies!). Our hearty vegetarian midweek dishes and main-meal soups will also keep you toasty and warm this month. Plus, don't miss all our fab foodie competitions and reader offers.

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