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This simple version of the traditional dessert uses just five ingredients, with porridge oats for extra crunch

Caramel apple crumble

eating apples, peeled,

tbsp Carnation caramelcream (this comes

plain flour

porridge oat

cold butter, diced

Heat oven to 200C/fan 180C/gas 6. Put the apples into a saucepan with a splash of water, cover, then cook over a high heat for 4-5 mins, stirring now and then until just soft. Stir in 3 tbsp of the caramel, then tip into small ovenproof dishes. Dot small spoonfuls of caramel cream over the apples until only 1 tbsp is left.

Mix the flour and oats together, then rub in the butter with your fingers until you have a crumbly mixture. Stir in the remaining caramel, then scatter over the apples. Bake for 18-20 mins until golden and crisp on top.

Try this super simple recipe to make these cute and delicious miniature apple pies!

EN Easy Vegan Apple Danish

puff pastry

apples

apple sauce

cinnamon

maple syrup

Preheat your oven to 180 Celcius.

Peel your apples (optional)remióve the center and cut into thirds. Each third is then cut into fine slices and set aside.

Cut the ouff pastry into 6 squares.

Combine apple sauce with cinnamon and put 1 tablespoon in the center of each puff pastry square.

Put the apple slices on top of the apple sauce.

Flip up the corners of your puff pastry squares and squeeze them together with your fingers.

Brush your pies with some mable sirup.

Bake for about 30 minutes and let cool for 15 minutes before eating or you&#039;ll burn your tongue (been there - done that) !

Simple, easy, tasty.  All you need is fruit, sugar and cream to make this tasty summer treat.

Summer Berry Fool

oz Raspberries

oz Blackberries

oz Blueberries

oz Strawberries

Sugar

tbsp Powdered Sugar

Heavy Whipping Cream

Cut the leafy tops from the strawberries, then cut them into quarters.  Smaller ones can just be cut in half.  You want the pieces to roughly match the size of the raspberries.

Cut in half the largest of the blackberries, again trying to keep a roughly consistent size with the other berries.

Add all the berries to a medium mixing bowl.  Then Add the 3 tbsp of sugar and mix well.

cover and set aside for 30 - 40 minutes

Prepping the Berries

Pour 1 1/2 cups heavy whipping cream into a large mixing bowl along with 2 tbsp powdered sugar.

Whisk cream vigorously till it thickens into a thick whipped cream.

Whipped Cream

After 30 to 40 minutes a syrupy liquid will have formed in the bottom of the bowl with the berries.

Serve in a wine glass, layering a few berries, then a little whipped cream till the glass is mostly full.

Finish with one last dollop of whipped cream, and garnish with sliced strawberries, and fresh mint leaves.

Store leftovers in the refrigerator up to 5 days

Finishing

https://www.youtube.com/watch?v=0UBet2d5Hbo

Homemade whipped cream is so airy and then add fresh berries mixed together for the most refreshing and easy-to-make summer dessert. This No-Bake Summer Berry Fool comes together in minutes, but is incredibly impressive and so yummy! Thanks for this video, Chef Eric!

#homepressurecooking #cheferic #berrydessert

Summer Berry Fool by Chef Eric

Classic Macaroni and Tomatoes

macaroni

bacon grease

tomatoes

salt

black pepper

sugar (optional - see note)

Cook the macaroni in salted water to al dente according to the package instructions then drain and rinse with cold water to stop the cooking process.

In a large pot, melt the bacon grease and pour in the tomatoes with the juice. Bring to a boil, then reduce the heat to medium and cook until most of the liquid has evaporated, stirring occasionally - about 10 minutes.

Add the macaroni to the tomatoes and mix well.  Add the salt and pepper.  Mix well then adjust seasoning to taste. (See my note about sugar below.) Serve warm.

Vanya Insull's whole roasted pumpkin soup

butternut pumpkin

onion

olive oil

garlic, crushed

tsp cumin

vegetable stock

To taste salt and cracked black pepper

white bread

Tbsp chopped fresh Italian parsley

tsp cream (optional)

Preheat the oven to 170°C fan bake. Line an oven tray with baking paper.

Place the whole pumpkin on the lined oven tray. Cut the ends off the onion and cut the unpeeled onion in half. Drizzle with 1 tablespoon of the olive oil and place on the tray skin-side down.

Bake for 1 hour 40 minutes or up to 2 hours, depending on the size of your pumpkin. It is cooked when the skin has browned and it is easily pierced with a fork.

To make the croutons, tear the bread into bite-sized chunks and spread out on an oven tray. Drizzle with olive oil, then bake for about 15 minutes until golden.

Once the pumpkin has cooled, peel off and discard the skin. Cut the pumpkin in half and scoop out and discard the seeds. Chop the flesh into large pieces or mash it. Discard the onion skin and coarsely chop the onion.

To make the soup, heat the remaining 1 tablespoon olive oil in a large pot, add the garlic and saute for 1 minute.

Add the onion and cumin to the pot and stir together.

Stir in the pumpkin and stock, bring to a simmer and cook for 5–10 minutes.

Remove from the heat and use a stick blender to puree the soup. Taste and adjust seasonings.

Serve topped with the home-made croutons, parmesan, parsley and a swirl of cream (if using).

Sometimes, the best recipes are classic dishes with everyday ingredients. That's why we love these easy and delicious salmon patties.

Easy Salmon Patty Recipe

salmon,

green onions, thinly sliced

fresh dill, chopped

panko breadcrumbs

low fat mayonnaise

lemon juice

Dijon mustard

egg,

Cooking spray

Add all ingredients (except for cooking spray) into a large bowl and mix until well incorporated.

Using hands, form into 8 small patties. Chill patties until ready to cook.

Spray cooking spray over a large pan over medium-high heat. Cook patties until golden and crispy, about 2 to 3 minutes per side.

Serve salmon patties with leafy greens and lemon wedges, if desired.

Plum wine is earthy, rich, and smooth. It is delicious as an after-dinner wine or served chilled as an aperitif. It's also a great base for mulled wine.

Homemade Plum Wine

lbs of ripe plums (no moldy ones)

lbs of sugar

water (chlorine-free)

lemon juice (not bottled)

champagne yeast (affiliate link)

Throughout the wine-making process, it is important to sanitize EVERYTHING that comes into contact with the plums. (See the section above for more information).

Wash the plums, remove the stems, and put them in a large pot. Then use a potato masher to roughly break the skins.

Bring the water to a boil. Then pour the boiling water over the plums. You can do this in batches with an electric kettle. The boiling water is to help kill off any mold or bacteria that might be on the skin of the plums.

Put a lid on the pot and stash it in a quiet corner of your house to cool.

After 24 hours, add the lemon juice and sugar to the plums and give them a good stir. Follow the instructions on the yeast package (mine involves re-hydrating before use), then stir the yeast into the plums. Give everything another good stir after one hour to make sure it is well mixed. If you want to calculate the alcohol levels, remove some of the liquid at this point to measure the specific gravity (see section above for details).

Cover the pot and leave it somewhere warm to ferment for 4-6 days. Give the mixture a good stir once or twice a day.

After the initial ferment, filter out the solids and move the liquid to your carboys. It&#8217;s better to leave some of the liquid behind in the solids than to have solids in your carboys. I usually use a siphon to get out most of the liquid. Then I strain the rest through a mesh brewing bag and bottle it right away for a bit of plum cider. It carbonates very quickly, so stash it in the fridge right away and use a bottle that can handle the buildup of carbonation. It should be carbonated and ready to drink after 2-3 days in the fridge. 

Top the carboys with an airlock and leave them to ferment for 2 weeks.

After 2 weeks, rack the wine into a clean jug for another round of fermentation. (This is to remove the spent yeast, which really doesn&#8217;t taste good. Skipping this step will result in a not-so-tasty wine.)

After two months bottle the wine. The wine needs to age for at least 10 months to develop a nice mellow flavor. I&#8217;m often tempted to sample it early, but it&#8217;s always a disappointment.

Making plum wine is one of my treats of the summer. I get the kids rounded up and head over to the orchard to harvest; they get to hang out and gorge on the fruit while I fill up a tub of the sweet fruit. We sort through it at home like it was Halloween candy and get a batch simmering with some sugar to boost the alcohol levels. We find that the wine doesn't get to it's best until April or May, so we get a solid 8-10 months of expectation. But it never disappoints!

I find that adding a plastic bag after the airlock is a good way to actually monitor the volume of bubbles I get, but make sure to empty it before it's full:)   In my second ferment, towards day #12-14, I noticed that the bag wasn't inflating anymore (in a 24 hour interval), I guess this is the signal when it's time to rack it up.

Great step by step guide to better understand the process.    It's my first time at making wine and I'm super excited to try it!   I live in Laos and we get TONS of amazing and cheap fruits in season.   Imagine, fresh plums (really small and juicy, very deep color) at about 0.33$USD per kilo....     We have about 100kg of plums ready to start our second batch in 2 week.

In my case being in Laos I couldn't find wine yeast:/    I used Angel instant dry yeast and I would guess its fine.     Bubbled all the way until day #11ish of second fermentation.    It is also mentioned on the packet that it is ''sugar tolerant'' yeast.

I am giving this recipe a go, using "Ittalian Prune Plums". After the xxxfirst week in a carboy the fermination came to a stop, I was hoping I could get some insight. Being it has a whole week to go before the racking and sitting for two months.

Thank you so much. I am following everytiing as you describe. In other words, I am also going for the plum cider. I transferred some young wine to bottles after the first fermentation. But what is the further process. Just ready to drink, or need further processing? Thank you so much :)

This is my maiden voyage into winemaking. Thank you for the detailed recipe. My question to you is the following: have you ever tried doubling or tripling the recipe? Thank you in advance. I’m looking forward to the results!

We just bought a house that has a small orchard in the back! So excited to make some fruit wines. I'm doing a 5 gal batch right off the bat which is scary. My question is I bought a carboy and borrowed one from a friend. They are 2 different sizes. Is it ok to have air at the top for the second fermenting process?

Hard Boiled Eggs

eggs

water (as needed)

Place the eggs in the holes of the egg rack or into a steamer basket. Lower the egg rack or steamer into the cooker. If using a steamer basket, do not use a trivet with it.

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Caramel apple crumble

EN Easy Vegan Apple Danish

Summer Berry Fool

Classic Macaroni and Tomatoes

Vanya Insull's whole roasted pumpki...

Easy Salmon Patty Recipe

Homemade Plum Wine

Hard Boiled Eggs

Top 8 affordable recipes from across the web

The most viewed affordable recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caramel apple crumble

EN Easy Vegan Apple Danish

Summer Berry Fool

Classic Macaroni and Tomatoes

Vanya Insull's whole roasted pumpki...

Easy Salmon Patty Recipe

Homemade Plum Wine

Hard Boiled Eggs

The most viewed affordable recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine