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Tag Archives: Seasonal food

What’s in season: end of Jan/ Feb (and a recipe for emancipatory apple and pear pie)

SEASONAL FRUIT AND VEG:

(http://www.eattheseasons.co.uk/weekbyweek/5.htm)

This is a link I found for England, but I think most of central Europe will be similar.

VEGETABLES:

beetroot*, brussels sprouts*, carrots, cauliflower*, celeriac*, celery, chicory*, horseradish, jerusalem artichoke*, kale*, kohlrabi, leeks*, onions, parsnips*, potatoes (maincrop)*, purple sprouting broccoli, radishes, rhubarb*, rocket, salsify*, shallots*, spinach, swede*, turnips

FRUIT:

apples, blood oranges*[i], clementines*[i], kiwi fruit*[i], lemons*[i], oranges*[i], passion fruit*[i], pears, pineapple*[i], pomegranate*[i], satsumas*[i], tangerines[i]

HERBS, FLOWERS, FUNGHI, NUTS:

chives, coriander, mushrooms (cultivated), parsley (curly), truffles (black)*[i], walnuts*[i]

***

Recipe for Pear and Apple pie:
Melt 250g of butter in a fryingpan.

Add sugar to taste (but quite a bit)

Cut all fruit into a large chunks.

Add to to mixture and leave for a while (40m maybe), stirring in between the chapters of whatever book you’re reading.

Add cinnamon, muscadet and a touch of lemon juice.

You can add more butter/sugar if you want and if it gets too thin then add flour to thicken it back up.

Take mixture of heat and leave to cool a little, during which time you can preheat over to gas mark 5 or 6.

Grease pan, add pastry base (for how to make pastry I’ll comment on this later).

I made a lattice for the top (pictures to follow).
Oven it until the top is brown then cover with tinfoil and leave for  40m.  Leave to cool and serve.

I’m eating a slice now and it’s like sugary heaven (which for me is a bit like hell as I’m quite sensitive to sugar, but sod it).
Terry