This page is for people to suggest creative things you can do with your fruit. If you have a favourite recipe or story about how fruit can be picked or used, then we’d love to hear about it!
So far, we have used the Abundance fruit to make the following:
* CRUMBLES
* CHUTNEY
* JAM
* JUICE
* ROASTED CHESTNUTS
We will shortly be uploading some photos that someone made for their flower arranging course. She used some of the first fruit that was picked by Abundance volunteers.
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Some ideas for cake
Mum’s 5-4-3-2-1 Cake
Very easy and lovely
5 tablespoons plain flour
4 tablespoons sugar (you can use brown or white)
3 tbsp oil (any decent oil)
2 tbsp milk
1 egg
1 teaspoon baking powder
1 pinch salt
1 pinch cinnamon
1 sliced apple
Beat everything together except the apple. Pour into a greased pie dish. Decorate with the apple slices. Bake at 180 for 25 minutes.
Mariangela’s Speedy Apple Cake
This is a super yummy recipe for apple cake which an incredible cook taught me when I was visiting my family in Italy…. hence the pine nuts – but feel free to adapt!
Ingredients
4 large apples
200 g wholemeal flour
100 g cane sugar
3 tbsp sultanas
1 tbsp pine nuts or crushed walnuts
½ cup oil
1 tub plain yoghurt
1 egg
Pinch cinnamon
1 lemon + its grated rind
1 sachet (15 g) baking powder
Method
Slice the apple finely, and sprinkle lemon juice on it
Mix all the other ingredients, adding the baking powder last.
When the texture is creamy, add the apples.
Bake for about 35 minutes at 180˚C.
Ready to Use Mincemeat (sugarfree)
Ingredients:
5 lb apples
1 lb dried fruit
1 lb suet
spices
fruit teabag/mulled wine bag
Method:
Simmer dried fruit in an infusion of cinnamon, ginger, nutmeg and mixed spice, and fruit teabag for 20 minutes. Leave overnight to cool.
Simmer apples to pulp
Bake suet
Mix dried fruit with apple pulp and suet. Use!
If you want to make mincemeat which will store over time, add 1lb dark brown sugar to the mix and simmer for 30 min.
Enjoy!
Pear Chutney
(Makes 4 jars)
Ingredients
6 pears
2 apples
12 plums or cherry tomatoes
14 oz brown sugar
5.5 oz sultanas
2.5 oz dried figs
18 fluid oz cider vinegar
9 fluid oz still cider
2 tbsp dijon mustard
3 garlic cloves
0.5 tsp ground cinnamon
0.5 tsp ground ginger
Method
Put it all in a big saucepan, and simmer between 1-1.5 hours… basically, until the sugar dissolves and the mixture becomes thick.
The longer you leave it in the jars, the better it gets. yum
Bottled pears (thanks to Maggie)
Make a hot sugar syrup (above 60 degrees C) with 2 tablespoons of sugar in 1 litre of water.
Peel and quarter pears and fill jars.
Place jars (with lids off) in hot water and fill with sugar syrup. Simmer for 30 mins – 1 hour. (sort of poaching in syrup).
Seal while still hot.
Lovely.
Lentil and apple spread
250 g brown lentils
750 g cooking apples
1 large onion
1 tbsp oil
2 tbsp tahini
salt and pepper
1 tbsp fresh herbs
method:
cook lentils in water until soft
peel and slice apples
cook apples in 2 tbsp water with lid on for 15 minutes (or until soft)
fry and cook onions until soft
mix all together with the rest of the ingredients and season.
utterly delightful, particularly on crackers
thanks for these recipes from the anarchist cookbook!!
Pancakes called ‘racuchy’
apples-cubed
pancake batter (flour,egg,milk and a bit of yeast or baking powder)
vanilla sugar or a bit vanilla
Prepare pancake batter and add cubed apples (plenty apples) – than fry small pancakes:-)