Forget boring bangers and mash, this seasonal traybake with roasted red onions, apples and swede is much more colourful, and just as easy to prepare. Make the most of scrumptious seasonal fruit in this apple and blackberry pie, topped with our ultimate sweet shortcrust pastry. For puff pastry bites with a spicy kick, team Spanish paprika sausage with sweet apple and top with poppy seeds. Subscriber club Reader offers More Good Food. Sign in. Back to Recipes Pumpkin recipes Butternut squash See more.
Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Place the cookie sheet into the freezer. The apple slices should be frozen through in a couple of hours depending on the temperature of your freezer. When the slices are stiff and frozen remove the tray from the freezer. Working quickly, pop the apple slices loose on place into a freezer bag.
For best results, place two cups of apples in each bag so that you can easily find a recipe-ready quantity. Certainly, you can measure them later when you are using them if that works better. Squeeze as much air out of the bag as you can and seal. Flatten the bag onto another cookie sheet and return the frozen apple slices to the freezer. The bag will freeze in a shape that makes for easy stacking. You will probably do a number of bags so the stacking becomes an important point in the process of food preservation.
Reload the first cookie sheet with apple slices and repeat the process. If you have plenty of room in your freezer, you could have three or four cookie sheets going at one time. If you are short on space, even a plate of apple slices freezing at any one time will eventually build you a good stash.
What Varieties of Apple Freeze Well? Pie: Handle your frozen apple slices just as you would use fresh slices for making apple pie or apple crisp.
The apple slices are still a bit frozen when they go into the oven. Side dish: Drop a bag of frozen apple slices into a skillet with a tablespoon or two of water. Put on a lid and turn the heat to low.
When the apples have thawed, add sugar and seasoning. Continue cooking until the apples are done and the contents of the skillet is thickening. Depending on the amount of sugar you added, these apple slices could be a side-dish to meat or the base of an easy dessert.
Dessert: Using the cooking method above, scoop the cooked apple into small bowls. Top with whipped cream and some crushed nuts. More dessert: Soften a flour tortilla with melted butter in a skillet. Place the tortilla on a plate and add a couple tablespoons of the apple mixture to one side of the tortilla. Roll up the tortilla. Place on a baking sheet, whole and unpeeled, and freeze them. Once frozen, transfer the apples to freezer bags. Don't put them in the bag before freezing them or you will wind up with a giant frozen apple clump.
This is the preferred method for freezing apples. Wash, peel, core, and slice the apples to your preferred size. It is best to keep the pieces rather large; the smaller cuts might get too mushy during the thawing process. Once sliced, dip the apples in a bowl of water with a little lemon juice stirred in about a tablespoon per gallon to prevent browning.
Place the apple pieces on a baking sheet don't let them touch each other , and freeze thoroughly. This step keeps the pieces from sticking together and you will be able to pull out the amounts you need later.
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