Fish Pie Recipe

Easy Fish Pie

This easy Fish Pie is one of my favourite comfort food recipes. The filling consists of delicate fish fillets, prawns and sliced hard boiled eggs in a creamy white sauce. It is covered with buttery mashed potato and topped with a sprinkle of tangy mature cheese. The milk that is used to cook the fish then forms the basis of the sauce which means that there is a double hit of flavour. If I make this for my family, I feel that I am doing full-on food-related nurturing!

There are a few steps involved in making the pie but they are all very simple and they can be done in parallel. For example, you can prepare the potatoes and the eggs while the fish is cooking. I find it quite therapeutic to put this pie together ready for a family supper or lunch. I will sometimes make it on the day that we are planning to eat it. However, quite often, I will make it a day ahead and re-heat it which means that it can be on the table within half an hour.

Another brilliant aspect of this pie is that all you need to accompany it is a green vegetable, steamed beans or peas, or maybe some carrots. You need nothing else as the pie includes both filling and potato. This is great if you are entertaining as you can spend time with your guests.

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What you need to know about this Fish Pie Recipe

  • You can use any kind of fish to make this recipe. I like to use a combination of different kinds but you can just use one kind if you prefer. Good options are salmon or any kind of white fish (cod, haddock, hake, pollack). If you don’t want to add prawns, you can just increase the quantify of fish.
  • Whatever kind of fish you use, you must use ensure that it is filleted. You do not want any bones lurking in your pie. It is worth checking the fillets to make sure that all the bones have been removed before cooking the fish (step 2).
  • I include hard boiled eggs in my fish pie. I do this because my mother added them to her fish pie and because I love the combination of egg and fish. However, I understand that not everyone is a boiled egg fan. If you don’t like them, it is fine to leave them out.
  • You can freeze the pie once it has been assembled (step 10) and keep it for three months. Make sure that you assemble your pie in a freezer-proof container. Allow the pie to cool to room temperature. Wrap the whole container in cling-film or foil and freeze. When you want to use it, allow it to defrost in the fridge and then take it out and allow it to reach room temperature. You can then remove the wrapping and heat in the oven for 30 minutes.

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Step-by-step recipe

Place fish fillets in an oven-proof dish

Add chopped onion, bay leaves and pepper to the milk

Pour the milk over the fish fillets and cook for 15 minutes. Remove the cooked fish and retain the flavoured milk to make the sauce.

Hard boil the eggs.

Put the cooked fish fillets and hard boiled eggs into the oven-proof dish.

Make the white sauce using the retained milk. Add the prawns and then pour the sauce over the fish and eggs.

Cover with mashed potato and top with grated cheese.

Cook for 15 minutes (or 30 minutes if reheating from room temperature).

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Other simple suppers

I am always on the look-out for simple supper or lunch recipes. I need things that are easy to make and can, if required, be made in advance. In addition to this Fish Pie recipe, I also have a few others that I make regularly.

I love easy stew recipes, particularly if they have a bit of an exotic twist, and often make Lemon Chicken with Olives and Moroccan Seafood Stew.   Both of these are very simple but taste delicious.  They are great week-night recipes but also are good if you are entertaining.

I also have a huge repertoire of pasta recipes including Smoked Salmon Pasta and Mushroom and Chestnut Pasta plus a few easy sauces such as Mint Pesto and basic Tomato Sauce.

Another good option for a simple supper is a savoury tart. These can be eaten hot or at room temperature and are easily portioned.  Some of my favourites include Onion Tart,  Carrot and Coriander Tart and Beetroot Tart.

Other seafood recipes

If you love seafood, you might like some of my other recipes.

Easy Fish Pie recipe

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Fish Pie

Fish Pie Recipe

  • Author: Tastebotanical
  • Prep Time: 45
  • Cook Time: 15
  • Total Time: 1 hour
  • Yield: Serves 8 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: English

Description

This easy Fish Pie combines fish fillets, prawns and hard boiled egg slices in a creamy white sauce.  It is covered with mashed potato and topped with a sprinkle of tangy cheese.


Scale

Ingredients

  • 900 g (2 lb) fish fillets (cod, haddock, salmon etc)
  • 425 ml (3/4 pint) milk
  • 1 small onion
  • 1 bay leaf
  • Salt and pepper
  • 5 eggs (optional)
  • 25 g (1 oz) butter
  • 25 g (1 oz) plain flour
  • 165 g (6 oz) raw peeled prawns
  • 675 g (1 1/2 lb) potatoes
  • A little butter and milk
  • A little hard cheese (eg cheddar)

Instructions

  1. Heat your oven to 180 C, 400 F or Gas Mark 4.
  2. Put the raw fish fillets into a large oven-proof dish.   Pour over the milk.  Peel and roughly chop the onion and add this to the dish together with the bay leaf.  Season with salt and pepper.   
  3. Put the dish in the oven for 15 minutes until the fish fillets are cooked.   
  4. Remove the dish from the oven.  Leave the cooked fish in the dish.  If any of the fillets had skin on them, this can now be easily removed.  Strain the milk into a measuring jug and set it aside.  Discard the onion pieces and bay leaf.
  5. If you are using eggs, place the raw eggs in a small saucepan and cover with cold water.  Bring to the boil and then simmer for 6 minutes.   Remove the eggs from the pan and immediately place them in a pan of cold water to stop the cooking process.    When the eggs are cool enough to handle, remove the shells, slice the eggs and place them in the oven-proof dish with the cooked fish.
  6. Melt the butter in a small saucepan.  Add the flour and stir to combine.  Cook gently for 2 minutes.  Remove from the heat and gradually add the milk in which the fish was cooked.   Then return the pan to the heat and simmer until the sauce starts to thicken.  This will take around 5 minutes.
  7. Put the raw prawns into the saucepan of sauce and cook for 3 minutes until they turn pink.
  8. Pour the sauce containing the prawns over the cooked fish and egg slices.   
  9. Make the topping by peeling the potatoes and chopping into large chunks.  Put the potato pieces into a saucepan of cold water with a pinch of salt.   Bring to the boil and then simmer for 25 minutes.  Drain the cooked potatoes and mash them with a knob of butter and a little milk.
  10.  Spread the mashed potatoes over the fish mixture.  Top with a few small knobs of butter and a little grated cheese.
  11. Put the pie in the oven and cook for 15 minutes until the top is golden brown.    If you assemble the pie in advance, you will need to re-heat it for around 30 minutes from room temperature.

Keywords: fish, pie

This recipe has been shared on #CookBlogShare with Lost in Food and #FiestaFriday with Fiesta Friday

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Walnut Cake

Walnut Cake with Tahini

Walnut Cake with Tahini

This Walnut Cake is flavoured with tahini which gives it an extra nuttiness. Chopped walnuts and tahini are included in the cake batter and the buttercream icing also includes tahini. The cake is decorated with toasted sesame seeds and more chopped walnuts.

Using tahini and yogurt in the cake batter results in a beautifully tender sponge. The tahini ensures that the sponge does not dry out as well as adding an extra dimension of flavour. I think this is the perfect easy autumn (fall) cake.

What is tahini?

Tahini is a paste made from ground, roasted sesame seeds which is used in cuisines of the eastern Mediterranean and north Africa. It is used in both savoury dishes, such as hummus, and also in sweets like halva. It adds a distinctive nutty flavour to dishes and is a good flavour partner for walnuts.

The flavours in my cake are inspired by nevzine, which is a traditional Turkish dessert. It is made from a dough incorporating walnuts and tahini which, when baked, is then soaked in a sweet syrup. I have eaten nevzine in Turkey and enjoyed it although it is slightly too sweet for my taste. However, I thought that the walnut and tahini combination might be pretty good in a traditional loaf cake.

You can buy tahini in most supermarkets and also in specialist Middle Eastern or stores. It keeps for several months in the fridge and can be used in lots of different recipes. I use it in salads, such as my Beetroot Salad with Yogurt and Tahini, and also in home-made Butternut Squash Hummus.

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Walnut and Tahini Cake

What you need to know about my Walnut Cake with Tahini
  • This is a very simple loaf cake. It is quick and easy to make. As with all cakes of this kind, if your butter (stage 5) is at room temperature it makes the cake-making process much easier.
  • You can use walnuts that are already roasted or use walnuts that are not roasted. However, roasting your walnuts just before they are used makes a huge difference to the flavour. It is really easy to do this. Simple put the walnuts in a frying pan with no oil and dry fry them (stage 2) until they are toasted. Sometimes it is hard to tell if they are done from looking at them. They will give off a delicious roasted-nut aroma when they are done. If in doubt, taste a piece of the chopped nuts. You need to keep an eye on the nuts while they are dry frying and stir them occasionally to prevent burning.
  • Similarly, dry frying the sesame seeds (stage 3) makes a big difference to their flavour.

Loved this recipe? Check out the Recipe Index.

Other loaf cakes

I love baking and have lots of easy baking recipes for cakesbiscuits (cookies) and muffins. I especially like making loaf cakes. They are quick, easy, versatile and do not require any extra icing or decoration (unless you want to do it). If you want a basic everyday cake, look no further than a loaf cake. They are also a great base for experimenting with flavours which is a big reason for me to love them. If you like my Walnut and Tahini Cake recipe, you might like some of my other loaf cake recipes.

  • Cherry and Almond Cake – traditional favourite which combines sweet glace cherries with ground almonds
  • Coconut Cake – a full-on celebration of coconut made with dessiccated coconut and coconut cream
  • Ginger and Pear Cake – fresh pears in a loaf cake flavoured with ginger
  • Gingerbread Loaf Cake – old-fashioned gingerbread cake made with treacle and brown sugar
  • Earl Grey Cake – a simple cake flavoured with Earl Grey tea and citrus
  • Latte Cake with Salted Caramel – a mild coffee cake topped with swirls of salted caramel – a caramel latte in the form of a cake!
  • Lavender Cake – delicate and delicious floral cake flavoured with lavender
  • Lemon Drizzle Cake – a classic cake for all the right reasons – an easy hit of lemony deliciousness!
  • Lime Drizzle Cake with Coconut – a simple coconut-flavoured cake flavoured with fresh lime and lime drizzle
  • Orange Drizzle – using oranges in this drizzle cake gives a softer citrus flavour
  • Rhubarb Crumble Cake – rhubarb crumble in cake form – simple cake containing fresh rhubarb and with a streusel topping
  • Rosemary Cake – a simple, unusual cake flavoured with fresh rosemary
  • Rum Banana Bread – absolutely the best way to use up those squishy bananas
  • Thyme Cake – another simple cake flavoured with fresh thyme

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Recipe for Walnut Cake with Tahini

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Walnut and Tahini Cake

Walnut Cake

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 1 loaf cake 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This deliciously nutty Walnut Cake with Tahini is very quick and easy to make.  It is flavoured with toasted walnuts, tahini and sesame seeds.


Scale

Ingredients

For the cake:

  • 125 g (4.5 oz) butter
  • 175 g (6 oz) caster sugar
  • 2 eggs
  • 175 g (6 oz) self-raising flour
  • 2 tablespoons tahini
  • 2 tablespoons Greek yogurt
  • 50 g (2 oz) walnuts

 

For the icing:

  • 50 g (2 oz) butter
  • 100 g (4 oz) icing sugar
  • 1 tablespoons tahini
  • 10 g (0.5 oz) sesame seeds
  • 25 g (1 oz) walnuts

Instructions

  1. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Dry fry all the walnuts – the 50 g for the cake and the 25 g for decoration – in a small frying pan.   Stir to ensure that the do not burn. When they are brown and toasted, remove from the pan, roughly chop them and set aside to cool.
  3. Dry fry the sesame seeds that you will use for decoration, following the same method, and set aside to cool.
  4. Grease a 450 g loaf tin and line the bottom with baking parchment.  Alternatively, use a baking parchment loaf tin liner.
  5. Cream the butter with the sugar.  This is much easier if the butter has been left out of the fridge for at least an hour and is at room temperature.
  6. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  7. Once the eggs have been incorporated add the rest of the self-raising flour.
  8. Stir in the tahini and Greek yogurt.
  9. Add 50 g of the chopped, toasted walnuts.
  10. Spoon the cake mixture into your prepared loaf tin.
  11. Put the tin in the oven and bake for 45 minutes.
  12. Remove the cake from the oven and allow to cool completely.
  13. Make the butter icing by beating the butter with the icing sugar.  This is much easier if the butter is at room temperature.   Add the tahini and beat to combine.
  14. Spread the icing over the top of the cake. Sprinkle with the roasted sesame seeds and the remaining roasted chopped walnuts.

Keywords: walnut cake, tahini cake

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #FiestaFriday with Fiesta Friday and  Liz @ Spades, Spatulas & Spoons

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Damson Gin

Home-made Damson Gin

Home-made Damson Gin liqueur is probably my favourite of all the flavoured gins that I make. The sharp sweet-sour fruit produces a liqueur with a brilliant punch of flavour. It is also a beautiful ruby red colour. If you make it in September when damsons are in season, you can enjoy drinking it at Christmas and New Year!

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Why make your own flavoured gin?

It is extremely easy to make your own flavoured gin. You just add the fruit or other flavourings to the alcohol, add some sugar and leave it for a few months to transform into a delicious liqueur. Making your own also allows you to experiment with flavours and you know exactly what went into it.

There are lots of flavoured gin liqueurs available in the shops now. Many of them are delicious but they are often sold at premium prices. I find making my own very satisfying as you get a premium product at a low price. It is also a great way of using an over-supply of seasonal produce. Flavoured gins also keep for a very long time so if you make a batch in late summer or autumn, you can be sipping it all through the winter.

In praise of damsons

Damsons are small, dark purple fruit which have a strong sour flavour. Their sourness prevents them being eaten raw. However, they are excellent in a range of cooked dishes such as jams and preserves or fruit pies when their sourness is balanced by sugar.

This autumn I have been exploring the wonderful world of home-made gin.  Inspired by the Rhubarb Gin and Elderflower Gin  that I made in the spring, I started to think about which autumn fruits might also make a good flavoured gin. 

Having made an excellent Blackberry Gin and Plum Gin in August, I started  to wonder if there are any other seasonal fruit that I could use to make flavoured gin. In my local greengrocer, I spotted some damsons – small, dark purple sour plums which cannot be eaten raw but need to be cooked (with sugar) to bring out their flavour.  I hadn’t seen them for years but they immediately brought back memories as my mother had a prolific damson tree in her garden.  It occurred to me that they would make a good gin flavouring.

If you can’t find damsons, and they can be hard to source, you can make a great Plum Gin instead. However, if you do see them in a shop or market when they are in season in September, they are worth buying as they are great in jams and fruit pies as well as gin.

What you need to know about making Damson Gin

  • You can use any kind of gin in this recipe. I generally use a mid-range supermarket brand. You don’t want to use a really top-class gin – better just to drink that with some tonic – but on the other hand you don’t want to use something that tastes like lighter fluid! If you don’t have any gin available, you can substitute vodka. You just need an alcohol base that will absorb all the delicious fruity flavour of the damsons.
  • You need to allow four weeks for the flavour of the damsons to transfer into the liquid. However, you can leave them in for up to two months. The longer the damsons remain in the alcohol, the more intense the final flavour. Once the fruit is removed, the gin will last for at least a year.
  • I prefer to drink this gin liqueur on its own with no mixers. However, you can use it as an ingredient in cocktails. I have some recipes for Rhubarb Gin Cocktails where damson gin could be substituted for the rhubarb gin.

Other home-made gin

I love making fruit-flavoured gin and have lots of gin recipes. It is the perfect way to use seasonal fruit and flowers, at a time when there is often an over-supply, and preserve the wonderful flavour to enjoy later in the year. Some of my favourites are Blackberry GinRhubarb GinElderflower Gin and Plum Gin.

Loved this recipe? Checkout the Recipe Index or have a look at some of my other drink recipes.

Home-made Damson Gin liqueur recipe

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Damson Gin

  • Author: Tastebotanical
  • Prep Time: 15
  • Total Time: 15
  • Yield: 500 ml 1x
  • Category: Gin
  • Cuisine: English

Description

This home-made Damson Gin liqueur is so easy to make and tastes delicious.   Its ruby red colour and sweet-sour flavour makes it the perfect winter drink!


Scale

Ingredients

  • 500 g  (1 lb) fresh damsons
  • 250 g (8 oz) caster sugar
  • 500 ml (1 pint) gin

Instructions

  1. Wash the damsons.  Prick them with a fork and then cut them in half without removing the stones.
  2. Place the damsons in a sterilised jar.   
  3. Add the sugar and gin and shake to mix together.    The gin  must cover the top of the damsons.
  4. Put the lid on the jar. 
  5. Keep it in a cool, dark place for four weeks. 
  6. At the end of that time, the gin is ready to drink!    Strain the gin into a sterilised bottle through a muslin cloth held in a funnel and discard the fruit.

Notes

You can sterilise your jar by washing it in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.       

Although it only takes 15 minutes preparation time, you will need to allow four weeks to allow the flavour to develop before you drink the gin

Keywords: damsons, gin

This recipe has been shared on #CookBlogShare with Apply to Face Blog and #FiestaFriday with Fiesta Friday and  Jhuls @ The Not So Creative Cook

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Plum Crumble

Plum Crumble with Star Anise

The flavour of this Plum Crumble is enhanced with star anise, and vanilla. The juicy fresh plums cook gently with the spices and a little added sugar. They are then topped with a crisp and buttery crumble topping. The result is a sweet, fruity and gently spiced dessert. It is the perfect comfort food on a cold day. I love to eat it with a drizzle of double cream but you can also eat it with custard, which is probably more traditional, or with a good vanilla ice cream.

Plum Crumble

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Crumbles, or crisps as they are known in North America, are the perfect starting point for classic desserts and dessert-making in general. They are very quick and easy to make, can be produced a day ahead and are great either hot from the oven or at room temperature. Pretty much everyone seems to love them so they are guaranteed crowd-pleasers too.

Plum Crumble
Other crumble (crisp) recipes

If you like this recipe for Plum Crumble, you might also be interested in my recipes for Apple Crumble, which is probably the classic crumble, and Rhubarb Crumble. For something a bit different, you could also try my Rhubarb Crumble Cake! If crumble is not your thing, I also have a lot of other easy dessert recipes.

Loved this recipe? Checkout lots of other easy desert recipes or have a look at the Recipe Index page.

Plum Crumble
What you need to know about making Plum Crumble
  • It is really easy! This is just about the easiest dessert recipe you can find.
  • It can be made in advance. You can assemble the crumble up to step 7 and then cover and keep it in the fridge overnight. Then remove from the fridge around a couple of hours before you plan to start cooking it to allow it to return to room temperature. Then put it in the oven and cook for 35 minutes before serving.
  • It is good hot or cold. I generally will aim to serve my crumbles hot. However, often there is some left over and I have found that actually room-temperature crumble is as good, or rather controversially perhaps even better than, hot crumble. If you have any left over crumble, you can cover it and keep it in the fridge for a couple of days. You either eat it cold, allow it to return to room-temperature or reheat in a microwave or in the oven. If you are reheating it in the oven, allow it to return to room-temperature, cover it with foil to prevent it burning and cook at 180 C, 400 F or Gas Mark 4 for 20 minutes.
  • I love the flavour of star anise and vanilla in my Plum Crumble. However, you can leave either or both of these flavourings out if they do not appeal to you.

Loved this recipe? Checkout the Recipe Index.

Plums
What sort of plums should you use?

You can use any type of fresh plums in this recipe. I use Victoria Plums as I have a very prolific tree in my garden. This is a great recipe to make in late summer or early autumn (fall) when plums are in season. However, plums freeze well so I will often freeze a few batches and use them for crumbles later on in the year. I wash the plums, cut them in half to remove the stones and then chop into large pieces. I then put crumble-sized portions into freezer bags and freeze until required. This makes crumble-making even easier!

Other plum recipes

If you have a seasonal over-supply of plums, I have a few other plum recipes. Plum Gin Liqueur is an easy and delicious way of capturing the flavour of fresh plums. Plum Jam and Plum Chutney are also a great way of using up all those delicious plums.

Recipe for Plum Crumble with Star Anise

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Plum Crumble

Plum Crumble

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: Serves 6 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: English

Description

This easy Plum Crumble recipe is made from fresh plums, flavoured with vanilla and star anise, with a crisp, buttery topping.


Scale

Ingredients

  • 1 kilo (2 lb) of fresh plums
  • 4 tablespoons of brown sugar
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of ground star anise or 2 whole star anise pods
  • 350 g (12 oz) plain flour
  • 175 g (6 oz) butter or vegetable fat
  • 175 g (6 oz) caster sugar
  • Flaked almonds

Instructions

  1. Set your oven to 180 C, 400 F or Gas Mark 4.
  2. Wash your plums.  Cut each one in half and remove the stone.  Cut each of your plum halves into approximately three or four pieces.
  3. Put the chopped plums in a baking dish (20 cm x 28 cm).  Sprinkle with the brown sugar.  
  4. Add the vanilla extract and star anise to the plums. If you are using ground star anise sprinkle it over the plums. If you are using whole star anise seedpods add them to the dish.  You will get a milder flavour if you are using the whole seedpods.  You will also need to let people know that they are there! 
  5. Next make the crumble topping.  Put the flour and butter (or vegetable fat) in a bowl and “rub in” using your fingers,  or use a food processor, until the mixture looks like fine breadcrumbs.  Then stir in the caster sugar.
  6. Pour the crumble topping on top of the rhubarb.
  7. Place the baking dish in the oven and cook for 35 minutes.
  8. If you wish, you can sprinkle some flaked almonds on top of the crumble for the final 5 minutes that it is in the oven.  They should get brown and toasted (but not burnt) if they are added at this stage.

Keywords: crumble, crisp, plums,

This recipe has been shared on #CookBlogShare with Lost in Food and #FiestaFriday with Fiesta Friday and  Liz @ Spades, Spatulas & Spoons

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Apple Ice Cream

Apple Ice Cream with Salted Caramel

In my household, for obvious reasons, we call this recipe “Toffee Apple Ice Cream”. I am a firm believer that ice cream is not just for summer and this is a great recipe for autumn. It is brilliant on a warm early autumn day and also when you want a light dessert when it gets a bit colder in late autumn or winter. The taste of this ice cream reminds me of fairgrounds (see the reference to Toffee Apples), Halloween and Bonfire Night (November 5th).

Loved this recipe? Checkout the Recipe Index.

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What you need to know about this Apple Ice Cream

  • As I am keen on using seasonal, local produce, I generally make this ice cream in late August and September when it is apple season in England. However, you can make it all the year around.
  • You must use eating rather than cooking apples for this ice cream. Cooking apples will break down into a mush when they are heated. This is great for apple pies and crumbles but not for a recipe where you want the individual chunks to become caramelised.
  • You can choose any kind of eating apples to make this ice cream. However, as with any recipe, the taste will be better if you ingredients are really flavoursome. Choose apples that are sweet but but have a bit of sharpness such as Coxes (my favourite). or the ingredients, the better the finished
  • I like to experiment with flavour combinations and so I have added a sprig of thyme to flavour the caramelised apples. If you don’t have any bay leaves to hand, or simply don’t like the idea of adding this to your ice cream, that is fine. Just leave it out. The ice cream will still taste good!
  • You can use ready-made Salted Caramel in this recipe. However, I would really recommend making your own. I have an really easy Salted Caramel recipe and home-made tastes better than shop-bought. It also has lots of other uses such as being eaten in large spoonfuls directly from the jar…
  • Although you can make this recipe without an ice cream maker, it is a lot easier if you have one. You can buy a basic ice cream maker fairly cheaply.
  • It is best to start this recipe the day before you eat it. This will mean that once you have made the basic custard, it will have time to chill down before you put it in the ice cream maker the next day.
  • You can also make this ice cream well in advance if that is more convenient. I generally make double the quantity and keep it in the freezer where it will last for up to three months.
  • As with most home-made ice creams, it helps to remove the container from the freezer about ten minutes before serving as this will make it easier to scoop.

How to eat this Apple Ice Cream

This ice cream is pretty good just serves on its own. However, here are a some ideas for other ways that you can serve it.

  • A few chunks of caramelised apple is a good addition. If you make double the quantity, you will have plenty to serve alongside the ice cream. Similarly, a drizzle of Salted Caramel makes it even more delicious.
  • You could serve this ice cream as an accompaniment to any apple-based dessert. It is excellent served along with Apple Crumble or Apple Pie.
  • A drizzle of something alcoholic is also a good way to go with any ice cream in my view. Try something with a base note of apple, such as an apple liqueur.
In praise of apples

I love apples and really enjoy trying different varieties. I like to eat them just as they are and also to use them in comforting, traditional recipes such as Apple Crumble or Apple Cake. There are 2,500 varieties of apple. However, the big supermarkets tend to sell a very narrow range of apples. Many of the traditional varieties are becoming increasingly rare as they do not match the requirements of the big supermarkets. It is really worth visiting farmers’ markets and farm shops which generally have a wider (and locally-grown) selection.

Also, it is worth checking out events that are organised for Apple Day. In the UK, Common Ground organised the first Apple Day on 21st October 1990 in London. It has been held annually ever since and over 600 regional events take place each year. If you are interested in supporting diversity in apple production, and trying some delicious apples, you should be able to find an event near you. The Orchard Network maintains a list of events on its website.

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Other home-made ice cream recipes

I am a great home-made ice cream enthusiast. I make it in the summer, of course, but am happy to eat it in winter too! There are some brilliant, shop-bought ice creams available but it is so easy to make your own. I like to experiment with flavours and some of my other ice cream recipes are listed below.

  • Blackberry and Bay Ice Cream – foraged blackberries with an underlying note of warm, spicy bay
  • Roasted Cherry Ice Cream – juicy fresh cherries with a bit of booze make this a rich and indulgent dessert (you can leave out the alcohol if you really want to)
  • Coffee Ice Cream – quick and easy, store-cupboard recipe using instant coffee which has an amazingly rich coffee flavour
  • Cranberry Ice Cream – if you have any left-over cranberry sauce, you know what to do with it
  • Elderflower Ice-cream – easy recipe using elderflower cordial – delicious floral taste of summer!
  • Lavender Ice-cream – another gorgeous floral ice cream (bit of a theme here at tastebotanical…) made with fresh or dried culinary lavender
  • Lemon Curd Ice Cream – this tangy, three-ingredient recipe is probably the simplest ice cream recipe you will find
  • Rose Ice-cream – made with culinary rosewater, this ice cream is the essence of an English summer garden
  • Strawberry Balsamic Ice-cream – strawberry ice cream given a lift with a dash of balsamic vinegar to bring out the sweetness
  • Thyme ice-cream with honey and mascarpone – thyme, honey and mascarpone…. in an ice cream – what’s not to like?

Recipe for Apple Ice Cream with Salted Caramel (Toffee Apple Ice Cream)

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Apple Ice Cream

Apple Ice Cream with Salted Caramel

  • Author: Tastebotanical

Description

This easy Apple Ice Cream has a double hit of caramel.  Sweet caramelised apples and a swirl of salted caramel running through it.  


Scale

Ingredients

  • 2 eating apples
  • 25 g (1 oz) dark brown sugar
  • 25 g (1 oz) butter
  • Half teaspoon of salt
  • 425 ml (15 fl oz) double cream
  • 4 egg yolks
  • 85 g (3 oz) caster sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons Salted Caramel 

Instructions

  1. Peel, core and roughly chop the apples.  Put them in a heavy-based frying pan with the dark brown sugar and butter.  Fry over a very low heat for 30 minutes until the apple has softened and is light brown and caramelised.  Remove the apple and juices from the pan.   Chop the apple with a knife or pulse in a food processor until it forms a thick puree.
  2. Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
  3. Add the bay leaves to the cream and heat it to scalding point in a saucepan or in a microwave. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it.
  4. Pour the cream into the bowl containing the egg yolks and whisk all the time.
  5. Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
  6. The mixture will gradually thicken until it looks like a custard (which is what it is).  Stir regularly to make sure it does not stick while it is thickening.
  7. Remove the thick custard from the heat and transfer into a bowl.  Stir in the vanilla extract and the apple puree.
  8. Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
  9. When you are ready to make the ice-cream transfer the mixture to your ice cream maker and use according to your machine’s instructions.  If you do not have an ice cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen.  Whisk the mixture and then return to the container and replace in the freezer until totally frozen.
  10. Swirl the Salted Caramel through the ice cream just before it is fully frozen.

This recipe has been shared on #CookBlogShare with Cooking with my Kids and #Fiesta Friday with Fiesta Friday and Laurena @ Life Diet Health

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