One thing I love doing around this time of year is collecting apples every morning.
I was up before dawn and I waited for the first light.
As soon as the sky brightened, I was out.
I walked to the spot a gap between the hedges along the road so I could watch the sun go up.
I always find it fascinating looking at the sun quickly lifts up as soon as it begins to appear. Then it brightens everywhere and casts some soft light on the grass.
The morning was crisp and the warming sun gave me a comforting and peaceful feeling.
Then I headed to a wild apple tree I often visit.
I’m not quite sure what variety it is, but it’s my favourite, very red, sweet, crisp, and versatile for pies, cakes, sauces, and more.
I was surprised by how many apples covered the branches; the stems were bending under the weight.
I picked the good ones in the middle section of the tree.
And I filled my basket to the brim.
At home. I decided to preserve some as apple leather and use the rest in a delicious cheddar and apple bread.
Here's the simple step.
🍎 Basic Apple Leather
Ingredients:
4-5 apples (any variety)
1-2 tbsp lemon juice
Honey or maple syrup to taste (optional)
½ tsp cinnamon (optional)
Instructions:
Core and slice the apples.
As they are smaller than normal, I just halve them.
Simmer apples with a splash of water (about 10-15 mins).
They will turn mushy.
Blend until smooth.
Strain the seeds.
Line a baking tray with parchment or a silicone sheet. Spread purée evenly about ⅛ inch thick.
Dehydrator: 60°C / 140°F for 6-8 hours.
or Oven: 65°C / 150°F for 4-6 hours, or until leathery but not sticky.
Once cool, peel off.
And roll.
Store in an airtight container.
Then I set aside a couple of apples to make Apple and cheddar bread.
🍞 Cheddar & Apple Bread
Ingredients:
500 g strong white bread flour
10 g salt
10 g instant yeast
300 ml cool water
1 tbsp olive oil
150 g grated cheddar
2 apples, peeled, cored, and diced
Instructions:
Combine flour, salt, and yeast in a bowl (keep salt and yeast separate at first). Add water gradually and mix until a soft dough forms.
Knead.
Drizzle a little oil on your counter and knead the dough for 5-10 minutes until smooth and stretchy.
First rise:
Put the dough in an oiled bowl, cover, and let rise until doubled (1 hour in a warmed oven).
Flatten the dough into a rectangle.
Sprinkle with cheese and apple on half.
Fold over and seal the edges.
Poke with fingers to make some dents for a rustic look. Sprinkle some flour.
Place on a baking tray, cover, and let rise again for about 30 minutes to an hour until puffy.
Bake at 220 °C (425 °F) for about 30 minutes until golden brown.
Let cool . Serve warm or cold.
Overall, this was a productive day.
The apple leather was delicious without additives and can be enjoyed every day.
This Cheddar and Apple bread is so flavourful, was lovely eaten warm paired with coffee.
Nature has so much to give, and with a little effort, we can turn what would otherwise go to waste into something special and useful.
Wishing everyone a lovely day.
Mariah 💕
