Christmas baked apples

I pottered around the kitchen yesterday afternoon fitting in a couple more recipes – it’s almost the end of my year of cooking!

The mixed mushroom tart cheered up a solo Sunday lunch time, especially with all the parsley I put in it.

I think I’ve got the knack of frying mushrooms now – pop them into a hot buttered pan and let them sit for a bit before doing anything with them, letting them go golden in parts and stopping the sogginess.

Simple add parsley and lemon zest to the cooked sliced mushrooms and sit the¬†mixture on top of a sheet of puff pastry. The recipe called for breadcrumbs and parmesan in the mix, but I had neither, so went without the breadcrumbs and dotted some goat’s cheese around the mushrooms instead.

A really simple and tasty tart.

Now for something¬†a little more Christmassy but equally as simple – baked apples. I think I used to have baked apples a lot when I was younger but haven’t had them in a long long time. The River Cottage Everyday book makes a great suggestion, substituting the brandy-soaked dried fruit for mincemeat – perfect! A little butter in the cored apples (a lot harder to do without a corer) and a dollop of mincemeat inside too, and baked on a low heat for around an hour.

I’d show you a picture of the baked version, but one of my apples exploded. Still edible of course, but not so picture-worthy. Apparently scoring the apples round the middle prevents this from happening. I ignored that part of the recipe….

Posted in Blog, Recipes.

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