Sugar and spice…granny smith

Take one granny smith. Cut it into half. Use one half to make a spicy mint chutney and the other to make a dessert filling.

Well let’s start with the spicy mint and apple chutney using a recipe from An Indian Housewife’s Recipe Book . This uses a combination of mint, apple, onion, chillies and some spices to make a chutney. I didn’t have enough mint and was in no mood to blow my head off with the amount of chilies in the recipe. So what I ended up with, whilst still very spicy, was a bit watery. We had it at dinner tonight with some black pepper papads but I’m afraid it was a bit blah.  I’ve stuck it in the fridge and will see how it tastes tomorrow.

That left me with half a granny smith. Well sugar with spice is a bit nice. So I decided to chop the apples up, bung them in a pan with a spoonful of sugar and a smattering of cinnamon.

  

Whilst the apple stewed, I waltzed over to the freezer and took out some ready made vol-au-vents. These are the simplest things to use, heat the oven, brush edges of cases with milk or egg, cook for 15-17 minutes turning halfway through. Unfortunately, sometimes simple is still too complicated. I mean what does turn me – rotate or flip over? Anyhoooo, the first batch burnt. I blame it on our new non-fan electric oven that has a rather odd smell to it. The second batch worked out just fine. After they were cooled, I loaded them up with the apple sauce and put the back in the oven to stay warm …the oven though off would take a long time to cool down.

And the result….Absolutely delicious served with some Mackies vanilla ice-cream which offset the sour apple filling just perfectly. Will definitely be making those again.

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