Yorkshire Pudding

Yorkshire Pudding. Those crisp little cups of love made just for filling with rich flavorful gravy! They are not hard to make at all,  they just take a little bit of time and planning!

Traditionally they are served with roast beef but go well with any meat or poultry dish.

Yorkshire Pudding from Nutmeg Disrupted

Yorkshire Pudding

2 cups of all purpose flour

2 cups of milk

6 eggs

1 teaspoon of salt

canola oil

 

Break the eggs into a large bowl.

Using a wisk, beat well to break up the yolks. Add the milk. Now add the flour and salt. Wisk well to combine thoroughly. Place the batter into the fridge for a couple of hours.

Heat oven to 400F.

You have choices as to what kind of cooking vessel to use to cook the puddings off. Muffin tins, bread pans or even cake pans work well.

Spray the pans well with non stick spray. I never skip this step, even when using non stick bakeware.

Pour a tiny amount of canola oil to cover the bottom surface of the pans.

I always place the pans onto cookie sheets before going into the oven. It helps catch any spills or overflows which can make one heck of a mess at the bottom of the oven. Place the pans into the oven to heat for 10 minutes.

I like to pour the batter into a large measuring cup for the next step. It makes quick work of a hot job.

Leaving the pans in the oven fill them half full with batter. Bake for 25 minutes.

Enjoy immediately!

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Apple Pie Filling

Surrounded by thick forest, with trees so big you couldn’t wrap your arms around them. The forest floor a cushion of moss, wild flowers and fallen leaves. Rays of sunlight streaming through the tree tops like something out of a child’s fairytale. It  was a little slice of heaven.

That was 18 years ago.

It was where I grew my first garden and had fruit trees. Where the passion for growing my own food was ignited. Where I read as many books as I could to learn how to can and preserve everything I was growing.

Along with all the pickles and jams I made, my most cherished jars were the 9 liter jars of apple pie filling made from the tree out back.

This recipe is super easy all the work is in the prep, but once the apples are peeled the rest of the job is  breeze.

 

Apple Pie Filling

36 cups of apple, quartered and peeled

1 teaspoon of salt

1 3/4 teaspoon of lemon juice

3 cups of sugar

1 tablespoon of cinnamon

Wash, peal and core apples. To prevent darkening use Fresh Fruit Powder following the directions on the label.

Canning apple pie filling on Nutmeg Disrupted

 

Drain apples and place in a large kettle with the remaining ingredients. Bring slowly to a boil and simmer until all the sugar is dissolved, stirring constantly.

Pack into hot jars leaving 5cm of headspace. Seal and process in a hot water bath for 25 minutes. Remove jars and allow to cool completely.

Cooking apples for pie filling on Nutmeg Disrupted

To make a pie line a pie pan with pastry. Sprinkle with 2 tablespoons of cornstarch. Add one jar of filling and sprinkle with 2 more tablespoons of cornstarch. Cover with pastry, seal edges and cut vents. Bake for 10 minutes at 425F then reduce to 350F and bake for 30 – 40 minutes.

Makes 9 – 1 liter jars of pie filling

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Beet Leaf Holubtsi

When I plan my garden I have a few must have veggies that are top priority in my kitchen.

Number one on that list is beets.

Beets are the more versatile vegetable I grow. I use the entire plant, and especially love the leaves. You can use the baby leaves in salads or wash and freeze them for smoothies. But to truly enjoy them allow them to grow a little longer until they are about 2 1/2 inches wide. The perfect size for rolling them around a creamy rice, bacon, dilly onion filling.

I have been making Beet Leaf Holubtsi for years. The tender leaves make the perfect blanket for the rice with fresh dill and onions. Bacon is NOT required but makes a nice addition to the rolls.

They are finished off by topping them with a bit of butter and baking them in whipping cream with some shaved onion.

I like to pick the leaves the day before, Wash the leaves and place on sheets of paper towel to dry. Once dry I put them in a large bowl, cover it with a clean tea towel and leave them in the fridge over night. The next day you will find them lightly wilted and ready for rolling. I have read of a few methods of wilting the leaves, from freezing them to placing them in the oven. I have tried the oven method with okay but very time consuming results. Just pop them in the fridge for the night. Trust me.

 

Beet Leaf Holubtsi

beet leaves

2 cups of white rice

2 tablespoons of butter

6 slices of bacon – diced

1 medium onion – chopped

whipping cream

fresh dill

salt & pepper

Prepare the rice according to the package directions.  Meanwhile fry bacon, after 5 minutes add 1 tablespoon of butter and chopped onion. It is done when the bacon is crisp. Pour the bacon and onions, over the rice. Add a generous amount of freshly chopped dill and stir to combine. Now is a good time to season with salt and pepper.  Add a 1/4 cup of whipping cream, stirring until it all becomes creamy.

Beet leaf holubtsil filling on Nutmeg Disrupted

Place a beet leaf on a cutting board and trim the bottom part straight across to remove the stem. Place a generous teaspoon of filling on the trimmed edge of the beet leaf and roll it towards the tip. Gently place the roll in a greased/buttered baking dish. Repeat until you have used all the leaves and filling.

Beet leaf holubtsi on Nutmeg Disrupted

*They are not rolled like cabbage rolls when in when making cabbage rolls you tuck the edges in when rolling. It is fine to leave the edges of the beet leaf holubtsi open.

Beet leaf holubtsi on Nutmeg Disrupted

Pour whipping cream and a few teaspoons of shaved onion over the rolls just until lightly covered. Add the remaining tablespoon of butter.  Bake at 350 for 30 minutes.

 

 

 

 

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