|apple and rosemary bread & butter meringue|
British food forthnight 2014 started over the last weekend. It's a celebration of British produce, food, drink and the harvest season through out the land. During the next two weeks British fare is being promoted across all sectors of the industry from caterers, producers, retailers and local shops.
'The word “harvest” is from the Old English word hærfest, meaning "autumn". It then came to refer to the season for reaping and gathering grain and other grown products.The full moon nearest the autumnal equinox is called the Harvest Moon. So in ancient traditions Harvest Festivals were traditionally held on or near the Sunday of the Harvest Moon. In two years out of three, the Harvest Moon comes in September, but in some years it occurs in October'
To celebrate British food, I put together two traditional recipes together bread and butter pudding and meringue with a herbal twist.
Apple and Rosemary bread & butter meringue recipe
makes : 4-5 ramekins
½ loaf of wheat and gluten free bread
2 apples of choice and in season
1 cup (200ml) of dairy free cream
2 egg yolks
1 vanilla pod
1 star anise
2 cassia bark
1 sprig of rosemary
4 tbsp (tablespoons) caster sugar
2 tablespoons of butter (dairy-free)
sugar and butter for greasing and dusting
2 egg whites
4 tbsp of caster sugar
1) in a small pan, gently heat the cream until comes to simmer(small bubbles to the surface), switch off the heat and add the star anise, cassia bark, and a sprig of rosemary let it steep for at least one hour. Let it cool completely, drain it. Add the vanilla seeds. Mix well. Reserve.
2) grease 4 -5 individual souffle ramekins with butter and sprinkle with sugar. Reserve.
3) pre-heat the oven at 150C, low temperature.
4) cut the bread to fit into the ramekins
5) With a sharp knife cut the apples in half. Remove the core and discard them. Slice the apples.
5) In the prepared ramekins, Intersperse slices of bread with sliced fruit to completely fill the ramekins.
5) in a bowl mix well the egg yolks, cream and sugar, pour over the ramekins filled with bread and apple.
6) place the ramekins in the oven in a water bath by place the ramekins in a large baking tray. Carefully pour some boiling water into the tray, close the oven and bake for 30 minutes.
1) beat the egg whites in a clean bowl mixer, for 5 minutes till they are nicely fluffy and stiff peaks. slowly add the 3 spoons of sugar
2) pipe the egg whites onto the cooked apple ramekin
3)Take the ramekins back to the oven and bake for another 20 mins at 150C
Disclosure: I was given the Tefal mixer and blender combo by Viking. I received no further remuneration. All views are my own.