Tag: #Enjoy

The Bishops’ Kitchen – October 21

This month you are offered two more delicious Apple recipes –

TREACLE APPLE PUDDING

  • 3 cooking apples, peeled cored & chopped
  • about 250g of apple
  • 100g light brown sugar
  • 50g golden syrup plus
  • 2 tbsp. butter for greasing
  • 1 eating apple
  • squeeze lemon juice
  • 175g self-raising flour
  • 1tsp bicarbonate soda
  • 2 tsp ground cinnamon
  • 1tsp ground ginger
  • 1 large egg

Method:

Put apples in saucepan.  Add 100ml water bring to boil cover & cook for 5 mins until the apples are very soft. Then beat to a puree, add sugar & 50g of syrup bring to a simmer then leave to cool.
Grease a 1.3 litre pudding basin and by spoon add 2 tbsp of syrup into the bottom.
Peel & core the eating apple, slice half & chop rest. Then toss in lemon juice & place the sliced apple in syrup in the bottom of basin.
Sift the flour bicarb, spices & pinch of salt into a bowl.
Beat the egg into the apple sauce, add remaining chopped apple then tip into the bowl & stir until smooth.
It will  start to rise a little as you mix quickly turn the batter into the basin, level & the top.
Bake for 40-45 mins @180/gas 4 until well risen & until  a skewer inserted comes out clean.
Cover with foil towards the end of cooking if the sponge browns to quickly leave to rest for 5mins turn onto plate & serve.

APPLE STRUDEL

  • 750g Bramley apples peeled cored & sliced
  • 2 tsp ground cinnamon
  • 1 lemon zest only
  • 2 tsp lemon juice
  • 100g caster sugar
  • 75g raisins
  • 95g butter
  • 40g white bread crumbs
  • 1tbsp icing sugar
  • 6 large sheets filo pastry

Method:

Pre heat oven to 190c/gas5 line a baking tray with baking parchment.
Mix the apples with lemon zest, lemon juice, cinnamon, sugar & raisins, in a small frying pan.
Melt 20g butter & fry the breadcrumbs until golden brown then add to apple mix.
Melt the remaining butter in a pan, on a clean, dry tea-towel lay a sheet of the filo & brush with melted butter lay another sheet on top & repeat until you have used all of the filo.
Pile the filling along the length of the pastry and on one side about 3cm from the edge using the tea-towel to help you, roll the pastry up to enclose the filling.
Tuck the ends in & roll seam-side down onto the baking sheet brush with the remaining melted butter.
Bake for 40-45 mins until golden brown leave to cool to room temperature & dust with icing sugar.

Enjoy!

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

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The Bishops’ Kitchen – September 21

We’re already into September and this month you are offered two delicious Apple recipes –

DORSET APPLE CAKE

  • 150g unsalted butter softened plus extra for greasing
  • 75g caster sugar
  • 75g soft light brown sugar
  • 1/4 tsp ground nutmeg
  • 1/4tsp ground cinnamon
  • 1/4tsp fine salt plus pinch
  • 1tbsp vanilla extract
  • 3 large eggs
  • 175g plain flour
  • 35g wholemeal flour
  • 2tsp baking powder
  • 2 medium apples cored peeled & cut into 1cm pieces
  • 1tbsp cornflour
  • 15g demerara sugar

Method:

Preheat oven to 190c/gas 5. Grease & line a 20cm cake tin with baking paper.
Beat the butter, caster sugar, light brown sugar, nutmeg, cinnamon, salt & vanilla extract together until light & fluffy. Add the eggs one at a time beating well after each addition.
Mix the flours, baking powder & a pinch of salt together in a separate bowl. Then gradually mix into the butter mixture with a wooden spoon, stirring well to make sure there are no pockets of flour.
Mix the apple with the cornflour & combine with the cake mixture.
Tip the mixture into the cake tin & sprinkle with the demerara sugar & bake for 45 mins or until a skewer inserted into the middle comes out clean.
Remove from oven & allow to cool completely in tin before serving.

STICKY TOFFEE APPLE PUDDING

  • 85g butter melted
  • 140g self raising flour
  • 100g golden caster sugar
  • 1tbsp baking powder
  • 200ml milk
  • 1 large egg beaten
  • 1tsp vanilla extract
  • 2 Bramley or other cooking apples peeled cored & sliced

For the topping –

  • 140g dark brown sugar
  • 50g pecan nuts roughly chopped

Method:

Heat oven to 180/gas 4 . Grease a 2 litre ovenproof dish lightly with butter.
Tip the flour, sugar & baking powder & a pinch of salt into a large bowl.
Mix together the milk, butter, egg & vanilla & stir into the dry ingredients until you get a smooth batter.
Arrange the apples in the dish & spoon the batter on top making sure the apples are covered.

For the topping –

Pour 250ml boiling water over the sugar & stir until smooth.
Pour the liquid over the pudding mixture & scatter over the pecans.
Bake for about 40 mins until the pudding has risen & golden.
Use a big spoon to serve making sure you get some of the gooey caramel sauce covering the bottom of the dish.
Enjoy!

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

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Local Gallery Nominated For Award

The Gallery of Makers at Broadwindsor’s Redlands Yard has been nominated for an award in the Best Art Gallery group for Dorset & Somerset in the *Muddy Stilletos Awards 2021.  Voting begins on Tuesday, 6th July. Click HERE to show them your support from that date.

Pop Up Corner

Clare Colby at the Gallery of Makers has no rental space remaining but does run a Pop Up corner which is currently changed fortnightly.  Clare is considering doing a Pop Up Gallery on Sundays. Anyone interested in taking part is asked to please contact Clare to discuss further and explore options.  Email: hello@galleryofmakers.co.uk. Broadwindsor.org will promote the event when dates are confirmed 🙂

 

Gallery Of Makers

*Affectionately known as the Muddies, the awards are now in their 8th year and are becoming the most coveted #InLoveWithLocal awards for indie businesses across 25 counties. Last year their Founder and Editor-In-Chief, Hero Brown was named as one of the UK’s Top 50 inspirational women and a digital pioneer.  Read more HERE.
Please Note: Nominations are now closed and the voting begins on Tuesday, 6th July. Click HERE to give them your support.

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Order Your Festive Meat From Our Community Stores

If you can’t get a Christmas slot with any supermarkets and you don’t want to venture out to the shops, then order your festive meat from Broadwindsor Community Stores and support a local business.

View all their Christmas Meats HERE.

Orders MUST be in by Tuesday 15th December.

All local grass fed produce from local suppliers, they ‘order to order’ so no there is no waste.

From MDS Meats in Bridport & Colin Clark & Sons’ Little Angus Butchers at Grimstone, near Dorchester:

Turkey breast - bonelessAs well as fresh whole Turkeys starting at £8.50/kilo and Turkey Crowns at £9.50/kilo you may prefer a Boneless Rolled Turkey Breast?
At £11.25/kilo,  enjoy with 500g of Sausagemeat stuffing (chestnut or cranberry) at £5.00 and a tray of Pigs in Blankets, also at £5.00.

Hauunch of venisonPerhaps you’d like a haunch of Venison for your festive table.
At £14.30/kilo, you can order between 1 and 5 kilos online.
Gammon, Pork, Fillet Steak – all of it is available as well as your veggies and other items to make your Christmas meal complete.

Order HERE.

Collect your meat order on Wednesday 23rd December (together with any other online orders of vegetables, fresh, baked or Christmas items you may make by Monday 21st December).  Once ordered, your order cannot be amended.Christmas GarlandOur Community Stores has really excelled itself this year with their offerings of Christmas treats: alcohol, biscuits, shortbread, chocolates, cheeses as well as all your usual sundries and your daily newspaper!
They’ve remained open every day throughout the year and throughout Lockdown, supporting our community and delivering to those isolated and/or vulnerable.  And . . .  the workers are volunteers!
A huge festive thank you to all!

Please support your local shop!
Stay safe and enjoy a wonderful Christmas!Christmas Garland

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