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Slightly Boozy Homemade Apple Cider

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Autumn seemed to arrive suddenly that year. The morning of the first September was crisp and golden as an apple.

– JK Rowling

As much as I love spring and summer, there is just something enchanting about Autumn and Winter flavours, smells, colours and holidays. I love the look, taste, and smell of everything these two season have to offer: warm fragrant soups, pumpkin pies, apple tarts, oranges stuffed with cloves, hot minty chocolate, and hot apple cider — to mention just a few.

The first time I ever had apple cider was at my first Thanksgiving in America as an adult (way back in 2001!). I was confused. I didn’t understand how it could be cider as there was no alcohol! Eventually I came to appreciate this kind of cider and now I really, really love all the flavours.

Last year, for a tea night I decided I wanted to make American apple cider, however, most recipes I saw called for pre-made cider. I didn’t understand why, when surely you could just use apples to make the cider? After a little digging I found two recipes I liked that used actual apples rather than pre-made cider. I liked these recipes so much I made cider around 5 or 6 times in the space of about a month! Since then, inspired by these two recipes (links below), I’ve come up with my own version, which I hope you will appreciate!

The addition of the dark rum gives a subtle edge that helps to trim out any excessive sweetness from the cider. As for the cider itself, coming home to the aroma of Christmas permeating the air is enough to put me in an excellent mood. If you don’t like Christmassy smelling things, this recipe may not be for you…but I dare you to give it a try! This recipe is a good choice whether you are using it on a random Autumn night or for a big holiday like Christmas or Hallowe’en. It also works well at a Christmas brunch or as an apéritif as it can easily be doubled. Best of all, the recipe takes no time at all to pull together!

cider 2

Slightly Boozy Hot Apple Cider

(adapted from Pursuit of Hippieness and Baker Bettie)

Serves 4

Ingredients

  • 4-6 large red apples, peels intact*
  • 2 cinnamon sticks (the fatter the better!)
  • ½ tbsp whole cloves
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp ginger
  • 1 tbsp dark brown sugar
  • Water to cover
  •  5 tbsp dark rum**
  • Cinnamon sticks for decoration (optional)

Method

  1. Wash, core and quarter (or chop into large chunks) the apples. Add to the slow cooker.
  2. Add the spices and sugar and then pour in just enough water to cover the apples. Place the lid on top.
  3. Cook on high for a minimum of 12 hours. I think 12-15 hours is best as it leaves a richer flavour.
  4. One cooked, adjust the temperature to “warm” and strain the cider through a fine-mesh sieve using a potato masher. Now add the rum. Stir until mixed. Serve in mugs with a cinnamon stick.
  5. If you want, reserve the sieved apple and you could make the apple butter as suggested by Pursuit of Hippieness. I’ve only ever done this one time but it was pretty good. Just remember to add some fresh apples.

*If you want a sweeter cider use 4 large apples, for a slightly less sweet cider use 6.

**I used Bacardi 151 which is not available in all countries due to the amount of alcohol in it.  Just substitute another rum as required.

Tips

Make ahead: Alternatively, you could pour the sieved cider into a large pot and set aside. When ready to use, keep on a low heat and once warm add the rum, stirring frequently. Serve as suggested above.

Make it your own:  You could add an extra tbsp or two of rum, or let people add some to their own mugs as per their personal tastes. You could also experiment with different apples. You could also peel the apples if you wanted but I think the colour is deeper and nicer with them and they only improve the flavour.

Non-alcoholic version: Leave out the rum! I’d also suggest that you use the 6 apples, too.

Garlicky Rasher Baked Beans (on Toast)

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And hey, bacon made everything better.

– Jennifer Estep

Last weekend I was craving baked beans on toast. I didn’t have any tins of baked beans in the house and I kept forgetting that the nearest grocery shop doesn’t have any there. Sigh! (I should also admit that I was too lazy to walk the extra 2 minutes to the next nearest store where I KNOW they have them. Don’t judge me—it was the weekend!). By Monday evening I was desperate. So after work, armed with a semi-empty bag, I marched into Homeplus. And, of course, I purchased a tin of beans…or five.

I decided to make what has become one of my favourite ways to make baked beans, after these scrumptious Kale Baked Beans. It’s really simple and so tasty. The smell of the bacon, onion and garlic together is already enticing enough, never mind adding those baked beans in.

Served on warm, buttery toast or with a nice baked potato, here’s a nice little meal that you can make up in a jiffy on a busy week day night or for a lazy breakfast on the weekend. Alternatively, you can use as a side dish.

baked beans1

 

Garlicky Rasher Baked Beans (on toast)

Serves 3-4

Ingredients

  • 5 Strips of Rasher/Bacon, cut into bite-size pieces.
  • 1 medium onion, diced
  • 1-3 large cloves of garlic, crushed
  • Around 3 cups vegetarian baked beans (equates to 2 400g tins)
  • 4-5 button mushrooms, sliced (optional)
  • 2 slices of your favourite bread (optional)

Method

  1. Put the baked beans in a pot and set aside.
  2. Heat a frying pan on high heat.
  3. Add the rasher and cook for 1-2 minutes before adding the onion, allowing time for the rasher fat to melt as this will be used instead of oil.
  4. Add the onion and cook for around 5-7 minutes, stirring frequently, until the rasher and onion are nicely browned.
  5. Add the garlic and cook for a further minute
  6. Put some paper towels on a plate, and then transfer the rasher mixture to it. Fold the paper towel around it and pat it to drain off the excess oil.
  7. Add the rasher mixture to the baked beans and put on the stove on medium-low heat and simmer for around around 5 minutes, stirring frequently until the beans are hot throughout.
  8. Meanwhile, if using the mushrooms, add to the rasher frying pan and fry until nicely browned on a high heat.
  9. Serve on toast or baked potato with the mushrooms piled on top.

Tips

One-ring cooking: If you only have one ring, cook the rashers first, then add to the beans, making sure you lower the temperature. When the beans are ready, put a lid on them and put them to the side. Fry up the mushrooms while you make your toast. If you are making a baked potato, put the potato in the oven for 30 minutes or so before you start making the rest of the recipe. Everything should be done around the same time.

Brunch: This recipe is easily doubled and goes well with fried eggs.

Make it your own:  I love garlic so I use 3 cloves but you can always use less, if you prefer. If you want, sprinkle some cheddar cheese on top.

 

 

 

Decadently Delicious Chocolate Refrigerator Cake

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Will looked horrified. ‘What kind of monster could possibly hate chocolate?’

– Cassandra Clare, Clockwork Angel.

Back in July, my friend, Becky, who also edits for me, asked me to make my Chocolate Refrigerator Cake. This cake, which is scrumptious, is one of my favourite things to make both here in Korea and at home in Ireland. It’s decadently full of dark chocolate, shredded coconut and banana chips, and it’s packed to the brim with nuts and dried fruit. The first time I made it I used Usbourne’s Beginners Cookbook . It was for a Cake Bake that we used to host once a month, in my department, in my old company. It was a major success and many people asked for the recipe.

When I made it here in Korea, I didn’t have that cookbook, so instead I relied on this BBC Good Food recipe instead for inspiration which, to be honest, I still use for some of the measurements in the chocolate mix. I don’t like apricots so instead I would substitute whatever other dried fruit I had on hand. In the last 2 years, I have made this cake for my friends, students and co-workers more times that I should probably admit to, considering I’m supposed to try and watch my cholesterol levels! So, since I started making this cake I’ve come up with a version that works best for me, and it’s that version I will share with you today. However, I also recommend both versions I have referred to above (minus the apricots!) and I hope no matter what version you decide to go with, you get as many compliments for the dish as I have received.

Maggie’s Chocolate Refrigerator Cake

Serves up to 40

Ingredients

Dry Ingredients

  • 225g/8oz chocolate digestive biscuits/Graham Crackers, crushed.
  • ½ cup raisins
  • ½ cup dried cranberries
  • ¼ cup shredded coconut (optional – toast the shredded coconut)
  • ¼ cup mini chocolate chips
  • ½ cup chopped mixed nuts – (walnut, pecan and almond) (optional – toast the nuts)
  • 5-8 banana chips, chopped
  • 1 tsp dates, chopped

Chocolate mix ingredients

  • Around 1½ -1¾ cup (or 250-275g)  dark/plain cooking chocolate, chopped**
  • ¼ – ½ cup (or 25 – 50g) white cooking chocolate, chopped**
  • A little less than ½ cup maple syrup
  • 7 tbsp butter
  • ¼  tsp nutmeg
  • ¼ tsp ground cinnamon

Topping

1 tsp chia seeds (optional)

Method

  1. Line a baking dish (around 11x7x1.5 inches) with cling-film/saran wrap. Leave enough over the sides that you can cover the cake. Set aside.
  2. Set up a double broiler with the chocolate, butter, maple syrup and spices. Stir occasionally until the chocolate is completely melted and everything is well combined.*
  3. Meanwhile, mix all the dry ingredients together in a big, heat proof bowl. Set aside until the chocolate is ready.
  4. Once ready, mix the chocolate, in batches, into the dry ingredients. When everything is covered with chocolate-y goodness, transfer to the baking dish.
  5. Flatten the mix and smooth it out with a spatula or the back of your spoon.
  6. Leave to cool and once cooled, if using, add the chia seeds and cover with the excess cling-film. Pop it into the fridge for 1-2 hours minimum.
  7. Serve with a nice cup of tea.

*Be careful not to let any water in – I did that once and had to dump everything!

**For a richer version use less white chocolate. As long as you have 300g of chocolate you should be good.

Tips

Make ahead: When I made this recipe on Wednesday, I prepared all the dry ingredients when I woke up. I put that mix in a plastic bag and put it aside until I got home when I finished everything else off. You can also make and keep in the fridge up to 3 days.

Freezing: You can freeze this dish for up to a month.  Just pop the cake tin in the freezer once set. Another option is to cut into bite-size pieces and divide into freezer bags for those days when you need a wee bit of chocolate!

For a smaller crowd: You can, quite easily, halve the recipe or cut the cake into larger pieces.

For a large crowd: As mentioned above, this can serve up to 40. You just need to make small, bite-size pieces. This option works really well when I make cakes for my students—one batch serves around 40 (and I think I’ve made it go further on occasion) which is nice for get-togethers with family and friends.

Vegan Apple Chia Pudding

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An apple a day keeps the doctor away.

A couple of months ago, I went on a smoothie bender. I made smoothies every evening so that I’d have a healthy breakfast the next morning. I created my own recipes and I eagerly tried out tons of recipes from tons of different blogs. One of the recipes that quickly became a firm favourite was this Apple Smoothie Recipe from Food Viva. It was simple, delicious and I was able to use up my apples in no time at all. Using up fruit is one of my biggest downfalls. While I like fruit, I am not a big fruit person. Even with it sitting on my counter staring at me, my brain rarely registers that I have it on hand, and, more often than not, it goes bad and I have to dump it. I hate this because I think wasting food is a terrible sin; there are so many people in the world who don’t get enough, and those of us that do waste far more than we ever will even eat.

Enough complaining and onto the following recipe: I bought a bag of apples after returning from Japan and I decided I want to make a chia pudding inspired by the above smoothie. However, I wanted to make it as vegan as possible. I experimented over a few days, and I think that I’ve come up with a rich, satisfying and nutritious recipe that everyone can enjoy, whether or not you’re a vegan. I only hope you like it as much as my friends and I did! In fact, I plan on making it when we have our fall themed food night.

Vegan Apple Chia Pudding

Serves 2

Ingredients

  • 4 Khalas dates, pitted (or any date you prefer)
  • 1 large red apple, diced.
  • ¼ tsp ground cinnamon
  • ¼ tsp nutmeg (optional)
  • 1 tbsp coconut butter
  • 2 tbsp maple syrup
  • ½ tsp vanilla extract
  • 1 cup coconut milk
  • ¼ cup chia seeds
  • Thinly diced apple to garnish
  • ¼ cup maple toasted walnuts to garnish

Method

  1. Put the dates in a blender and blend until they form a paste.*
  2. Add the next 6 ingredients (apple – vanilla) to the blender and blend until everything is smooth.
  3. Add in the coconut milk and blend until everything is well mixed. If necessary, stir a couple of times.
  4. Add the chia seeds and blend until everything is well mixed and the seeds aren’t as “big” as they were before.
  5. Once ready, stir and then pour into glasses or mason jars. Stir in-between each pour to make sure everything is well mixed. The stirring is important as it helps with the consistency of the pudding.
  6. Put the lid on the mason jars (and shake) or cover the glasses with cling-film/Saran-wrap (stir each glass once first), refrigerate and leave overnight or up to 24 hours.
  7. When ready to serve, garnish with apple slices and maple toasted walnuts.

*I have a 3-in-1 blender and I make the date paste in the smallest cup and then transfer it to the biggest one when adding the rest of the ingredients. If you don’t have that type of blender, just blend the dates first and then add the rest of the ingredients to the date paste as per the above.

TIPS

Make it your own: The first time I made it, I only used two dates, half the amount of cinnamon and no nutmeg or vanilla. My friend who test-tasted it for me, really liked this version. Also try using different nuts for the garnish.

For breakfast: Unless you like something incredibly sweet for breakfast, I’d suggest leaving off the garnish. I think that the garnish works better as a dessert.

For a larger crowd: Using a 6-cup muffin tin, line each cup and then pour the apple-chia mixture in until just before the brim. Stir each one, cover in cling-film/Saran-wrap and refrigerate. I would recommend, in between each pour, that you stir the remaining mixture in the blender each time as it will help with the consistency of the pudding.

Pesto, Tuna and Pea Pasta

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I’d much rather eat pasta and drink wine than be a size 0.

– Sophia Bush

Do you ever have really lazy days? Sometimes when I come home all I want to do is wallow in front of the TV or Netflix eating ice-cream and a packet of crisps. However, as I’ve already mentioned, I’ve found out I have a bit of a cholesterol problem; so being so self-serving is getting to be less and less of an attractive option. I’ve had to make some tough changes over the last 8-9 months. I no longer eat school lunches in one of my schools and I am gearing up to stop in the other so that I can bring healthier choices.Though they aren’t all the healthiest meals, I’ve eaten a lot less white rice in the last 4 months than I had been up to that point. I’m eating a lot more vegetables and I am generally eating smaller portions, or at least am getting full more quickly.

Since coming back to Korea after my summer holidays, I’ve been working on a project to improve my health—go to bed earlier (10pm is the goal), get up at a consistent time from Monday – Friday (6am is the goal), and get out for a walk everyday (until Sept 30, a two-mile walk is the goal). It’s been hard work, but one thing I’ve noticed is just how tired I am when I go to bed any later than 11. My bedtime before August was somewhere between midnight and 1 am. What a difference a few weeks makes!

Trying to go to bed earlier, get out for a walk, do general household work as well as hanging out with my friends, doing projects, etc has left not a whole lot of hours for cooking. As I am naturally lazy, I decided I wanted to stick to some tried and true recipes—ones that I turn to time and again when I need something quick and healthy—until I get used to my new schedule.

The one I am sharing with you is a really simple, lazy meal. It’s quick and easy, and all the chopping you need to do can be done while the water is boiling. I kind of consider it a “leftover meal” as I usually make it when I have pesto that is in danger of going off or that one onion that’s been hanging around along with the last of the frozen peas.  It might not be the most spectacular meal, but it’s simple, tasty and takes around 30-35 minutes to make (including the time it takes to boil a big pot of water).

Pesto Tuna and Pea Pasta

Serves 3

Ingredients

  • 2 tbsp olive oil
  • approx. 2 cups conchiglie or tri-colour fusilli pasta
  • approx. 1 cup frozen peas
  • 1 onion, chopped
  • 3-5 garlic cloves, sliced thinly
  • salt and pepper
  • pinch of chili flakes (optional)
  • approx. 1 cup tuna, drained
  • 2-3 tbsp green pesto

Method

  1. Boil a large pot of water with a little salt.
  2. While boiling the water, chop the onions and slice the garlic. Set aside.
  3. Meanwhile, boil another small pot of water with just enough water to cover the peas once added. Once boiling, add the peas and cook as per the directions on the packet (usually 2-3 minutes).* Drain and set aside.
  4. Once it has a rolling boil add the pasta, a dash of olive oil, and another pinch of salt and cook until it is al dente.
  5. Once you add the pasta to the boiling water, heat a frying pan over medium heat and add the oil. Once hot, add the onions, garlic, salt, pepper, and, if using, chili flakes. Stir frequently until the onions and garlic are softened and slightly browned.
  6. Add the tuna and heat through for 1 or 2 minutes stirring frequently.
  7. Add one tbsp of pesto and stir through the tuna mix. Cook for another minute or two.
  8. Drain the cooked pasta, and add to the frying pan along with the peas and remaining pesto. Cook for around 5 minutes until everything is well coated.
  9. Serve with fried zucchini. 

*To save on time or dishes (or in my case if you only have a one-ring stove), boil water in an electric kettle. Place the peas in a colander and pour hot water on them just before draining the pasta. Then add the drained pasta to the same colander. The heat from the water and pasta will thaw out the peas.

TIPS

One-ring-stove: When using a one-ring stove, cook the pasta first, then the peas and finally start on step 4. You can also just thaw out the peas, as mentioned above as this will save on some time and pots.

Gluten-free option: For a gluten-free option, use gluten-free pasta.

Leftovers: Add some grated cheddar or parmesan cheese when heating leftovers.

Make it your own: Add extra/less onions, garlic, tuna and pesto as per your own preferences.