Apple and Almond Dessert

Here is a very quick and simple dish that can be eaten either as a dessert with a main meal or as a substitute for yoghurt at breakfast.

Ingredients

• 2 cooking apples (peeled and chopped)
• 2 tbsp water
• 2 tbsp rice malt syrup
• 100g ground almonds

Method

• Place the chopped apples, the water and the rice malt syrup in a pan and simmer until the apples are soft and mushy
• Mix ground almonds with the apple
• Pour into a dish to serve or divide into small glasses and store in the fridge

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Apple with Caramel Sauce

Apples are falling off trees here in Somerset. If you would like some inspiration for what to do with your apples, why not try this unbelievably simple and mouth-watering dish.





Ingredients

• 4 large cooking apples (unpeeled, cored, cut in half horizontally)
• Lemon juice
  

Sauce

• 1 tbsp peanut butter
• 3 tbsp rice malt syrup
• Lemon rind

Method

• Add a few drops of lemon juice to each apple to prevent browning
• Steam the apples for 5-10 minutes until tender but not mushy. Carefully remove the apples and place them in a serving dish.
• In a small pot gently heat the malt syrup and peanut butter, mixing well to make a thick sauce. Add the lemon rind. Dilute with a little water if necessary.
• Pour hot sauce over the apples and serve.

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Creamy courgette and leek soup

Fruit and vegetables are abundant in the UK at this time of year. A friend brought me a huge bag of homegrown vegetables and I have been having great fun turning them into delicious healthy dishes. Here is a recipe for a scrummy soup with courgettes and leeks.

Serves 4

Ingredients

• 2 leeks (sliced in half lengthwise, washed and cut in small pieces)
• 2 courgettes (sliced)
• 1-2 strips wakame sea vegetables (soaked for 5 minutes and cut into pieces)
• A small pinch of fine sea salt
• 1 dessertspoon of white (shiro) miso
• Olive oil (1 tbsp)
• 1 tsp dried basil or 1-2 tbsp fresh basil (chopped)
• 2 cups water
• Fresh basil to garnish

Method

• Heat a saucepan, add some oil, the leeks and a pinch of sea salt and saute the leeks for 5-6 minutes
• Add the rinsed wakame, courgettes and 2 cups of water. If using dried basl, add now. Cover and simmer for 15 minutes or until soft. If using fresh basil, add now, and simmer for a further 5 minutes.
• Blend to a smooth consistency, adjusting the liquid if necessary. Dilute 2 tsp of white miso in a little water and add to the soup. Taste. If necessary, add some more white miso.
• Serve garnished with some fresh basil.

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