‘Autumn is a second spring when every leaf is a flower.’ Albert Camus.
I love Autumn. I love it when the world looks like its been covered in brown sugar and cinnamon. When the leaves fall in love with the ground and bright root vedge, pumpkins and squashes appear at local markets. I agree wholeheartedly with John Bryant when he said ‘Autumn…the year’s last, loveliest smile.’
With Autumn comes a glut of Brambly apples to the surrey kitchen garden, so i’ve been brainstorming a zillion different recipes to use up these large flattish fruit.
Brambly apples are a powerful source of antioxidants, including polyphenols, flavonoids, and vitamin C.
They are a good source of fibre and vitamin A which helps maintain vision and keeps the immune system healthy. Flavonoids in the apples called quercetin are shown to have anti-cancer properties. In traditional medicine cooked apple stops diarrhoea.
Brambly apples can be used in pies, soups, cakes, crumbles, puddings and desserts, stir fries or rice dishes.
One of my favourite recipes for autumn is my Brambly apple and parsnip soup.
1 medium red onion
1 garlic clove finely chopped
1 litre chicken stock
Falked sea salt and freshly ground black pepper.
1/2 tsp tumeric
1/2 tsp cinnamon
1/2 tsp paprika
- Melt the butter in a large saucepan. Gently saute the onions and parsnips for 15 minutes, or until the onions are softened. Add the garlic and apples and cook and cook for a further 2 minutes, stirring regularly.
- Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper, turmeric, cinnamon and paprika. Blend the mix here in a blender or food processor or until smooth.
- Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground pepper.
- Garnish with spring onion and a fresh fresh basil leaves.
Please send in your Brambly apple recipes to SurreyK. They would be much appreciated.