Another couple of fun recipes from Cooking for Today.
The first one seems to have rather a lot of sugar, but uses tart apples.
I’m thinking perhaps sweeter apples and less sugar may work. Don’t know if honey would be a good alternative but may be worth a try….
Cold Apple Soup with Borage
1lb / 450g. tart dessert apples
8fl.oz / 225ml / 1 cup medium white wine
4fl.oz / 125ml / ½ cup lemon juice
½ pint / 8fl.oz / 1¼ cups water
5oz. / 150g. / ⅔ cup of sugar
2-3 tablespoons of cornflour (cornstarch)
Few borage leaves and flowers
- Peel, quarter and core the apples and cut into slices.
- Put the wine, water and lemon juice into a pan and bring to the boil.
- Add the apple slices and simmer until tender but not soft. Remove the apple slices and keep aside.
- Add the sugar to the cooking liquid and bring to the boil.
- Mix the cornflour with a little cold water, stir into the pan and simmer for another two minutes.
- Return the apple slices to the pan and chill.
- Garnish with borage leaves and flowers.
And this one should delight chocolate lovers!
3-4 tablespoons cornflour (cornstarch)
1litre/ 1¾ pints / 4⅓ cups milk
3oz. / 75g. / ¾ cup of grated chocolate
1 teaspoon vanilla essence (extract)
pinch of salt
- Mix the cornflour with a little of the milk.
- Put the rest of the milk in a pan with the grated chocolate and bring to the boil.
- Add the cornflour mixture to the pan and cook gently for three minutes, stirring all the time.
- Add the vanilla essence and salt, and sugar to taste. Stir well until sugar has dissolved.
TIP: To intensify the chocolate flavour, add 2-3 tablespoons of very strong coffee to the milk. And for extra special occasions, stir in 2-3 tablespoons of coffee liqueur after the soup has been removed from the heat.
P.S. These are more delicious recipes from Cooking For Today. I couldn’t find my edition online but this Fruit book is definitely going on my wish-list!
Fruit: Recipes that celebrate nature
“This is a beautifully designed and sumptuously photographed cookbook which shows how seasonal fruit harmonizes and enhances myriad vegetable and meat dishes.”