Chunky Apple Sauce

We had Crumbed Pork Cutlets for dinner and of course, during cooking I realised that I didn't have a jar of Apple Sauce in the house.  It was too late to run down the shops and buy some and to be totally honest the thought of going to the shops for one item NEVER appeals to me especially at night.

Thankfully there were apples sitting in the fruit basket and I decided they would become our Apple Sauce!  Apple Sauce is a really simple and quick sauce to make.  After quickly Googling many recipes it can also be as Plain Jane or as decadent as you wish.

This recipe is a simple one - 4 ingredients plus salt and pepper if you desire (however I didn't use any). As there wasn't a large amount of sugar compared to some recipes it wasn't overly sugary yet it was naturally sweet from the apples.  I also prefer a chunkier style Apple Sauce but you can easily puree it in a food processer to be smooth.

Beats shop brought Apple Sauce any day......

Chunky Apple Sauce

(Recipe sourced from Taste.com)

Makes: 1 1/2 cups

2 medium granny smith apples, peeled, cored, chopped

1 tablespoon caster sugar

1/4 teaspoon mixed spice

1 tablespoon lemon juice

salt, if required

ground white pepper, if required

Place apple, sugar, mixed spice, lemon juice and 1/4 cup cold water in a saucepan over medium heat. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until apple is tender.

Season with salt and pepper, if required.

Allow to cool and serve.

If you prefer a smooth apple sauce place mixture in a food processor. Process until smooth.

(Click here for a printable version of this recipe)

Blackberry and Apple Muffins

The smell that was filling our house while these were baking was definitely a comforting one... the smell of the sweetness and cinnamon reminded me of my childhood growing up with my Gransha always baking cakes for weddings and birthdays...  I remember the big pots of mixed cake mix sitting on the table in the front room.  He made cakes for all over the Valleys in South Wales and was well known for them.  Before that he was a chef in the British Army.  As a young girl I was guilty of eating the cake mix straight from the bowl before he had baked his cakes causing many of his cakes to be incorrect sizes.  He caught on to me quite quickly and before I knew it there was a lock on the front room door meaning no access unless he was with me.  I do honestly believe I found my love of baking from the times I spent with him.

Honestly our household isn't a cake eating one - lollies and chocolates do disappear quickly however.  I love baking and thankfully the great bunch of people I work with never complain when I turn up with a box of baked treats.  In fact I am often reminded of how slack I am if they are not regularly brought into work!  It makes me laugh especially when I see their faces when I arrive at work and they see that I have been busy the night before.  So far they have enjoyed all flavours that I have brought in which means it's a win-win situation - I get to bake and they get to enjoy homemade treats.

 

I am really enjoying reading recipes over at Sally's Baking Addiction, a magnificent website created by Sally (obviously) who lives in Philadelphia, USA, and does her website full time!!!  Something I could only ever dream about.  There are so many great recipes and stories to read.  Pop over and visit -  your mouth will water.

 

This recipe, which I adapted slightly to match ingredients I had on hand, was one that I have read and re-read.  I knew it would only be a matter of time before they were made.  The combination of blackberries, apple and of course, cinnamon was delicious.  The muffin itself was super moist and laced with maple syrup.  I love cooking with berries and they add a juicy element to the muffin.  Each mouthful was definitely a flavour burst.

Blackberry and Apple Muffins

(recipe adapted from Sally's Baking Addiction)

 

Makes: 12

Muffins

3 cups plain flour

1 tablespoon ground cinnamon

3 1/2 teaspoons baking powder

1/8 teaspoon baking soda

1/2 teaspoon salt

1 very large apple, peeled and diced into small pieces

1/2 cup soft brown sugar

1/2 cup light Greek style yogurt

1/2 cup vegetable oil (or applesauce if preferred)

1/4 cup pure maple syrup

2 large eggs

2 teaspoons vanilla extract

1 cup skim milk

1 cup fresh or frozen blackberries, chopped

Oat Streusel

3 tablespoons soft brown sugar

3 tablespoons old-fashioned rolled oats

1/2 teaspoon ground cinnamon

Preheat oven to 220 degrees Celsius.

 

Line a 12 muffin try with muffin pans. Set aside.

Toss the flour, cinnamon, baking powder, baking soda, salt, and chopped apples together in a large bowl until evenly combined. Set aside.

In a medium bowl, whisk the brown sugar, yogurt, oil, maple syrup, eggs, vanilla, and milk together vigorously until combined and smooth.

 

 Pour the wet ingredients into the dry ingredients and gently stir with a large spoon until combined. Do not over mix the batter.

To make the streusel toss the brown sugar, oats, and cinnamon together in a small bowl. Set aside.

 

Half fill each muffin tin. Top with a couple of blackberries, then layer with more muffin batter and a couple more blackberries until you've filled the muffin cups all the way to the top. Sprinkle each with streusel.

Bake the muffins at 220 degrees Celsius for 5 minutes. 

 

Leave the muffins inside the oven and turn the temperature down to 190 degrees Celsius.  Bake for another 15-16 minutes or until a toothpick inserted into the center of the muffin comes out clean.

 

 

(Click here for a printable version of this recipe)

Apple Pork with Cashews

I came accross this recipe while drooling my way through Taste.com which is a cooking website I have to say I spend way to much time on.  But my time spent is always well worth it in my opinion!!

With an amazing combination of apple, soy and ginger the pork was cooked perfectly - still tender and succulent.    The sauce was amazing, a combination of apple and orange, neither overpowering the other.  I loved the crunchiness of the cashews which just finalised the dish.

Served with Braised Potatoes and steamed vegetables I was completely satisfied.

Apple Pork with Cashews

(recipe adapted from Taste.com)

Serves: 4

ProPoints per serve: 11

1/2 cup plain flour

salt

freshly ground black pepper

4 large pork cutlets, fat removed 

cooking spray

40 grams reduced fat butter

1 cup orange juice

1 tablespoon soy sauce

2 tablespoon brown sugar

1 teaspoon ground ginger

3 apples, sliced into rounds

1/2 cup raw cashews

Preheat oven to 180 degrees Celsius.

Place flour, salt and pepper into a plastic bag. Add cutlets, a few at a time, and toss until coated in flour. Shake off excess flour.

Heat oil and butter in a heavy-based flameproof casserole dish over high heat. Cook cutlets, in batches, for 3 minutes on each side or until golden. Remove to a plate.

Add juice, soy, sugar, ginger, salt and pepper to the dish. Bring to the boil, then remove from heat. Place cutlets into dish. Top casserole with apples and sprinkle with cashews. Cover.

Bake for 35 minutes. Remove lid and cook for 20 minutes.

(click here for a printable version of this recipe)

Pork Cutlets with Apple Glaze

This looked like a very easy recipe to make, and I wasn't wrong in my thinking. So simple and a wonderful mid week dinner that had a wonderful sweet but not sickly glaze on the pork which didn't require any additional condiments.

A winner in our house, devoured by the kids and on the table in 30 minutes - who's complaining... not me!

Pork Cutlets with Apple Glaze

(Recipe adapted from Symply To Good To Be True Book #4)

Serves: 4

Points per serve: 6

4 Pork Cutlets (200g each) all visible fat removed

2 green apples

cooking spray

1/3 cup brown sugar

1/4 cup brandy

1/2 cup apple sauce (in jar)

1 teaspoon cornflour

1 tablespoon water

Peel and core apples, cut in half and slice.

Coat a large non-stick frying pan with cooking spray, add sugar and apple. Allow apple to brown with sugar, cooking on both sides. Once cooked removed from pan to a small bowl, cover with foil and set aside.

Recoat the same frying pan with cooking spray and over a high heat cook pork cutlets for 3 to 5 minutes each side turning once during cooking. Remove to a large plate and cover with foil.

Pour brandy into frying pan and cook for 30 seconds, scrapping the pan base. Add apple sauce and stir well. Combine cornflour with water and add to pan, stirring continuously. Bring to the boil, reduce heat and simmer for 2 minutes. Return pork cutlets to the pan and heat through.

Serve pork cutlets with apples and drizzled with sauce.

(click here for a printable version of this recipe)

Pork Apple and Thyme Meatballs

There is something irresitable about meatballs especially when served with a rich tomato sauce over some warm pasta or mashed potato. This dish was no execption.

Easy to make, easy to eat that's for sure. A nice pork meatball sweetened by apple and laced with thyme which were devoured last night by the four of us.

Meatballs, like rissoles or hamburgers, I guess are adaptable to suit any tastes or flavours. They are no longer just rolled up mince meat served with canned sauce - they have taken on their own with everyone adding flavourings and other ingredients to make them tasteful.

When I first saw this recipe I was intrigued by the list of ingredients, and when I am intrigued it normally means I will be cooking it...

Pork Apple and Thyme Meatballs

(recipe adapted from Donna Hay Magazine - Autumn 2010)

Serves: 4

Points per serve: 5.5

1 slice of white bread, made into coarse breadcrumbs

1/4 cup skim milk

500 gram lean pork mince

1 small apple, peeled and grated

1 small red onion, peeled and grated

1 tablespoon fresh thyme leaves

1/2 cup finely grated parmesan

1 tablespoon honey

1 egg, lightly beaten

1 clove garlic, crushed

salt

freshly ground black pepper

cooking spray

1 clove garlic, crushed (extra)

2 x 400 gram can chopped tomatores

6 sprigs thyme, extra

1 tablespoon caster sugar

Place the breadcrumbs and the milk in a large bowl and allow to stand for 2 minutes or until milk is absorbed.

Add the pork, apple, onion, thyme, parmesan, honey, egg, garlic and season with salt and black pepper. Mix well to combine. Using 2 tablespoons of the mixture at a time shape into 16 balls. Place on a tray and refrigerate for 30 minutes if time permits.

Spray a large frying pan with cooking spray and heat over a medium heat. Cook the meatballs for 5 - 7 minutes or until browned. Remove from pan and keep warm.

Add the extra garlic, tomato, thyme and sugar to the pan and cook for 5 minutes. Return the meatballs to the pan and cook for a further 2 - 3 minutes until cooked through.

(click here for a printable version of this recipe)