Pork and porridge. It’s not too often you get these two together, but they are both delicious with a little applesauce, no?
Admittedly, my first thought on arriving at Apple Sauce in the Edmonds Cookbook (apart from no, not more apples) was ho-hum. Apple sauce eh? What can you do with that? It looks a bit like snot, therefore not particularly photogenic. There’s not a lot of excitement in making it either.
This was all a little unfair and some internet browsing has piqued my interest. Preparing apple-based sauces goes back to medieval Europe and many cuisines have their own version. Check out this recipe for Norwegian apple sauce with rye cinnamon crumbs and yoghurt. Oh my, wouldn’t that be a lovely sight to greet you for breakfast! Or, this recipe for Danish applesauce (‘æblegrød’) with cream!
So you can imagine I embarked on my Applesauce with a little more excitement after this. It’s very easy and a very good way to use up any apples that are past their best and loitering in the fruit bowl. I’ve been enjoying it with my morning oats, greek yoghurt and a little dusting of cinnamon, which is a very nice way to start the day indeed.
- 3-4 apples, peeled and cored
- 1 T water
- 1 T butter
- 2 cloves or some lemon juice
Put all ingredients in a pan and simmer over a low heat, until the apples are ‘pulped.’ I have not come across this expression before, so I took it to mean ‘mushy’!
At this point, Edmonds instructs beating it with a fork until smooth. Being a softer City-girl, I used a stick blender rather than a fork and elbow grease, which gave a nice smooth finish.
This keeps well in the fridge for several days, covered with a little cling film.
It started a sunny beautiful Saturday and how nice to spend it having brunch chez nous with old friends. The majority of today’s spread was very traditional British breakfast fare….bacon, sausages from our excellent Ngaio butcher, some croissants and jam for a sweet, and a token green salad as I felt we’d best eat something from a plant. I made sure we had a generous assortment of appropriate condiments, including my Mum’s excellent relishes and some H&P sauce in a nod to those at the table hailing from Old Blighty.
I had eggs on the menu too, and to juice them up a bit, did my favourite feta scrambled eggs. I’ve been inspired by the delicious feta scrambled eggs served up in mouth-watering perfection every time by the Ministry of Food. I can’t promise my version to be as perfect as theirs, but I can promise it’s pleasingly reliable when you are looking for a little pep with your eggs.
You will need:
- One egg per person, plus one extra for the pot
- A splash of milk
- About 1 tablespoon of butter
- Salt and pepper
- Chilli flakes
- Approximately 10 grams of feta per person but don’t hold back if you feel you need more cheese
- Fresh chopped herbs if you have them
Put a frying pan over moderately high heat and melt the butter. Meanwhile, whisk your eggs with a dash of milk, salt, pepper and chilli flakes.
When the butter is runny and bubbling, add the egg mixture. There is a wide divergence in how one should scramble one’s eggs; my preferred method is to run a spatula or wooden spoon through the mixture, turning up sections as they cook and letting the uncooked mixture flow into the gaps.
When you have been doing this for a few minutes and the whole pan is starting to cook and solidify into chunks, add the feta. I choose this point in proceedings for the feta, as this way it doesn’t melt entirely and you get pleasing, half-gooey chunks throughout the eggs.
This may be against the egg-scrambling rules; however at this point I turn up the heat and toss the eggs through the pan so they finish off cooking and are not too soggy.
Serve immediately and sprinkle with chopped herbs if you wish…the eggs picture are covered with my sister’s most lustrous fresh parsley, which she kindly gave me as part of the lovely big bunch of herbs pictured, as we are in our new house now and I have yet to return my parsley plot to past glories.
Enjoy and happy eating!