Blueberries & Apples
Feel free to print a copy of the recipe:
Print
The blueberry season is still in full swing and now there are lots of apples available as well.
Why not try some parsnip & apple soup now that the days are getting colder? Blueberry & apple jam makes a tasty treat for toast or scones or stirred into yoghurt.
Blueberry & Apple Jam
Ingredients
1 kg blueberries
3 medium green skinned apples (450g), peeled, cored & chopped finely.
2 tbs lemon juice
880g granulated sugar
Method
Combine berries, apples & juice in a large pan & bring to the boil. Reduce heat & simmer, uncovered, for about 15 minutes until berries are soft.
Add sugar to pan & stir over high heat without boiling, until sugar dissolves. Bring to boil & then boil uncovered, without stirring, for about 20 minutes or until the jam jells when tested.
Pour the hot jam into hot sterilised jars; seal immediately. Label & date when cold.
Parsnip & Apple Soup
Ingredients
25g butter
1tbs sunflower oil
2 medium onions, chopped
600g parsnips, cut into 2cm/1 inch pieces
1tbs curry powder (optional)
2 garlic cloves, crushed
600g Bramley apples, peeled, quartered & cut into chunks
1 litre vegetable or chicken stock
150mls milk
Salt & black pepper to taste
Method
Melt the butter & oil in a large saucepan.
Gently fry the onions & parsnips for 15 minutes, or until the onions are softened.
Add the curry powder & cook for 2 minutes to release flavour.
Add the garlic & apples & cook for another 2 minutes, stirring regularly.
Pour over the stock & bring to the boil. Reduce the heat to a simmer & cook for about 20 minutes, or until the parsnips are very soft.
Remove from the heat & season with salt & pepper.
Blend the mixture in a food processor until smooth.
Stir in the milk, adding extra if required.
Will keep in the fridge for up to 3 days
Feel free to print a copy of the recipe:
Print
Blueberries & Apples
The blueberry season is still in full swing and now there are lots of apples available as well.
Why not try some parsnip & apple soup now that the days are getting colder? Blueberry & apple jam makes a tasty treat for toast or scones or stirred into yoghurt.
Blueberry & Apple Jam
Ingredients
1 kg blueberries
3 medium green skinned apples (450g), peeled, cored & chopped finely.
2 tbs lemon juice
880g granulated sugar
Method
Combine berries, apples & juice in a large pan & bring to the boil. Reduce heat & simmer, uncovered, for about 15 minutes until berries are soft.
Add sugar to pan & stir over high heat without boiling, until sugar dissolves. Bring to boil & then boil uncovered, without stirring, for about 20 minutes or until the jam jells when tested.
Pour the hot jam into hot sterilised jars; seal immediately. Label & date when cold.
Parsnip & Apple Soup
Ingredients
25g butter
1tbs sunflower oil
2 medium onions, chopped
600g parsnips, cut into 2cm/1 inch pieces
1tbs curry powder (optional)
2 garlic cloves, crushed
600g Bramley apples, peeled, quartered & cut into chunks
1 litre vegetable or chicken stock
150mls milk
Salt & black pepper to taste
Method
Melt the butter & oil in a large saucepan.
Gently fry the onions & parsnips for 15 minutes, or until the onions are softened.
Add the curry powder & cook for 2 minutes to release flavour.
Add the garlic & apples & cook for another 2 minutes, stirring regularly.
Pour over the stock & bring to the boil. Reduce the heat to a simmer & cook for about 20 minutes, or until the parsnips are very soft.
Remove from the heat & season with salt & pepper.
Blend the mixture in a food processor until smooth.
Stir in the milk, adding extra if required.
Will keep in the fridge for up to 3 days
