Tag: crunch

Baked apples with crumble topping

Goodtoknow TV

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Baked apples are a classic way to use up seasonal Bramley apples. The addition of the crumble topping gives the soft, sweet apples a nice crunch. Spiced with cinnamon, this is a great combination of two childhood puds. Perfect served with a dollop of vanilla ice cream or splash of custard

  • Serves: 6

  • Prep time: 15 mins

  • Cooking time: 1 hr

  • Total time: 1 hr 15 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

If you don’t like raisins, try stuffing the apples with dried dates for an extra sticky sweet hit

Ingredients

  • 6 eating apples, cored
  • 50g sultanas
  • 1tsp cinnamon
  • 3tbsp plain flour
  • 4tbsp demerara sugar
  • 60g, hazlenuts
  • 50g butter

Method

  1. Preheat the oven to 200°C/Fan 180°C/gas mark 4.
  2. Put the apples into a baking dish.
  3. Mix together the sultanas and cinnamon and sprinkle into the apple holes. Pour a little cold water around the apples and bake for 30 minutes, until the skin is loose.
  4. Put the flour, sugar and hazlenuts into a food processor and whizz until the nuts are coarse. Add the butter and whizz again until the mixture resembles breadcrumbs.
  5. When the apples are ready, sprinkle with the crumble mix, pressing down. Bake again for 30 minutes.

By Anna Berrill

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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How to cook red cabbage

Goodtoknow TV

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Ingredients

  • 1 small red cabbage
  • 2 small cooking apples such as Bramley’s
  • I small onion, peeled and thinly sliced
  • 25g butter
  • 2tbsp light muscovado sugar
  • 2tbsp red wine vinegar
  • 2tbsp raisins
  • Pinch of grated nutmeg
  • 1tbsp oil (to fry the onion)

Most types of cabbage are best cooked quickly but red cabbage, a winter vegetable, comes into it’s own when slow cooked with apples, spices, dried fruit and a little wine or cider vinegar to bring out its natural sweetness and give a mild sweet and sour dish which is delicious served with roast pork, baked gammon, venison or duck. It is one of the traditional accompaniments to the Christmas turkey or Boxing Day ham and is a great recipe to make ahead and either keep in the fridge for a couple of days or to freeze for up to a month. Sometimes when cooking red cabbage the colour turns blue, if this happens simply add a little lemon juice or vinegar to restore the red colour.

Red cabbage is also delicious eaten raw, cut into thin shreds and mix with celery, apple and walnuts for a winter slaw with crunch which is perfect with burgers, ribs and jacket potatoes.
It’s also a traditional vegetable for pickling, thinly sliced and steeped in pickling vinegar, the colour and flavour really helps to pep up cold meats and cheese.
When buying red cabbage choose one that is firm with bright leaves. It should keep in the fridge for about 2 weeks. To prepare red cabbage, remove the outer leaves and cut it in half from top to stalk, not round the middle. Cut in half again, remove the centre white stalk and then slice the cabbage or shred in a food processor.

Twists

Red cabbage and Stilton slaw

Thinly shred ½ a raw red cabbage and mix with 2 sliced eating apples, 2 coarsely grated carrots and 2 chopped spring onions. Crumble over some Stilton and drizzle with French dressing.

Red cabbage, date and orange salad

Thinly shred ½ a raw red cabbage. Place in a salad bowl with 4 sliced oranges which have had the peel and pith removed, 200g stoned, chopped dates and 50g chopped walnuts. Drizzle with a mustard and honey salad dressing.

Red cabbage with bacon

Followiing the basic recipe for slow cooked cabbage above, add I chopped onion and 100g bacon lardoons, fried until golden. Replace the vinegar with red wine and use 2tsp Dijon instead of the spices.

Pickled red cabbage

Slice 1 raw red cabbage and layer in a non metallic bowl with 100g salt. Cover with a plate and leave overnight. Place in a colander and rinse with cold water to remove the salt. Drain well and pat dry. Pack into clean sterilised jars and cover with spiced pickling vinegar (available in bottles). Seal with vinegar-proof lids and store for 2 weeks before serving. Best eaten within 3 months before the cabbage looses it’s crunch and colour.

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What’s your budget to spend on food and drink for Christmas this year?

  • £151+ 26%
  • £101-£150 16%
  • £71-£100 12%
  • £51-£70 9%
  • £31-£50 10%
  • Less than £30 10%
  • I don’t know yet 5%
  • I’m not setting a budget 12%

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Christmas-spiced flapjacks

Goodtoknow TV

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Flapjacks are a great mid-morning snack that gives you lots of slow-release energy to help keep you full up until lunch. These flapjacks are really healthy as they contain no butter and if you use honey, only natural sugar. By adding some extra spices and dried cranberries, you can give your usual flapjacks a Christmas twist. The mixed seeds also give the flapjacks a nice crunch. You could make these tasty flapjacks as a quick and inexpensive Christmas food gift, or use them to give yourself fuel ready for Christmas shopping!

  • Makes: 16

  • Prep time: 15 mins

  • Cooking time: 20 mins

  • Total time: 35 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

Flapjacks keep really well. Once cut and cooled, store in a tin for up to two weeks.

Ingredients

  • 320g porridge oats
  • 80g mixed seeds (any combination of sesame, sunflower, pumpkin, hemp or linseeds)
  • 40g dried cranberries
  • 40g dried figs, chopped with scissors
  • 80g raisins
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp mixed spice
  • 100ml sunflower oil
  • 185ml honey or golden syrup

Method

  1. Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4 and line a 20x25cm tin with greaseproof paper.
  2. Put all of the dry ingredients into a large bowl and mix well.
  3. Measure the sunflower oil and honey or golden syrup into a measuring jug. Warm in the microwave for 30 seconds before pouring over the dry ingredients. Stir well to combine.
  4. Pour the mixture into the tin and press down well, neatening off the edge if it doesn’t quite reach the end of the tin.
  5. Bake in the oven for 20 minutes until the oats are golden. Leave to cool in the tin before turning out and cutting into 16 squares.

By Jolene Lynch

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

What’s your budget to spend on food and drink for Christmas this year?

  • £151+ 23%
  • £101-£150 16%
  • £71-£100 11%
  • £51-£70 10%
  • £31-£50 12%
  • Less than £30 10%
  • I don’t know yet 7%
  • I’m not setting a budget 11%

Thanks, your vote has been counted!

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