Wicklewoods Date And Apple Chutney Recipes

WICKLEWOOD'S CINNAMON AND APPLE QUINOA

Wicklewood's Cinnamon and Apple Quinoa image

If you choose to omit the butter and substitute artificial sweetener for sugar, this will be an incredibly healthy dish. I have also made this with half applesauce and half water when I have ran out of apple juice. I always use Dayla's Copycat Pampered Chef Cinnamon Plus Mix Recipe #45672, but ordinary cinnamon works just as well.

Provided by WicklewoodWench

Categories Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

8 tablespoons toasted quinoa
3/4 pint apple juice
1/2 teaspoon cinnamon
2 tablespoons demerara sugar
1 ounce butter (optional)
1 ounce raisins
1 eating apple, diced (plus a few slices for garnish)
2 tablespoons applesauce

Steps:

In a saucepan, bring the apple juice to the boil, add the quinoa and bring back to the boil.
When the apple juice is almost all absorbed, stir in the remaining ingredients.
Reduce heat and continue to sir until thick.
Transfer to serving dishes and serve with 1 tablespoons of apple sauce and sliced apple.
Serve hot or cold.

Nutrition Facts : Calories 392.2, Fat 3, SaturatedFat 0.4, Sodium 16.4, Carbohydrate 88.2, Fiber 6.6, Sugar 48.6, Protein 6.8

APPLE-DATE CHUTNEY

Apple-Date Chutney image

Provided by Martha Stewart

Categories Fruit

Time 20m

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 small onion, minced
1 tablespoon peeled and thinly sliced ginger
1 teaspoon coarse salt
Seeds from 3 cardamom pods (optional) or 1/2-inch piece cinnamon stick
2 green apples, peeled and cut into 3/4-inch pieces
1/2 cup coarsely chopped dates (or any other dried fruit)
1/4 cup sugar
2 tablespoons white wine vinegar

Steps:

Heat oil in a medium saucepan over medium high heat. Add onion, ginger, cardamom and salt, and saute until translucent, about 5 minutes. Stir in apples, dates, sugar and vinegar. Bring to a boil, reduce to a vigorous simmer, and cook, partially covered, until apples are tender, about 10 minutes. Serve warm or room temperature.

OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY

Old Fashioned Scottish Apple and Ginger Chutney image

A delightful apple chutney with the added kick of ginger. I make this every autumn when I harvest my apples from the garden - you can use windfall apples too. Chutney is such an interesting preserve as it combines sweet and savoury flavours, making it an ideal accompaniment for a range of dishes such as cold meats, salami, ham, pasties, pies and is essential in a traditional Ploughman's Lunch! I also add chutney to my curries, tagines and winter stews. The word chutney is derived from the Hindu word "chatni" meaning strongly spiced. Try to use good cooking apples with plenty of flavour and taste for the best results. This is based on a family recipe and is a mellow and mild type of chutney.

Provided by French Tart

Categories Apple

Time 2h15m

Yield 4 lbs

Number Of Ingredients 11

Ingredients

1 lb onion, weight is for onions when peeled and finely chopped
2 lbs cooking apples, weight is for apples when peeled, cored and roughly chopped
4 ounces sultanas
1 ounce fresh gingerroot, grated
1 teaspoon dried ginger powder
2 teaspoons mixed spice
1 lb soft brown sugar
1/2 pint malt vinegar
1/2 pint cider apple cider vinegar
1/2-1 teaspoon salt
1/2 teaspoon pepper

Steps:

Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients.
Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil.
Stir the chutney regularly and make sure it does not "catch" and burn on the base of the preserving pan.
Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved.
(A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet!).
Spoon the hot chutney into hot and sterile jars and seal immediately.
Makes about 4 lbs chutney.
Store in a dark and cool place and leave to mature for at least 2 weeks.
Will keep in ideal storage conditions for up to 2 years+.

WICKLEWOOD'S DATE AND PEANUT COOKIES

Wicklewood's Date and Peanut Cookies image

Buckwheat flour lends itself perfectly to this recipe because it has a lovely nutty taste that enhances the peanut butter. Buckwheat flour is naturally gluten free and because it is actually a seed not a starchy grain, it is also low carb.

Provided by WicklewoodWench

Categories Fruit

Time 35m

Yield 36 cookies

Number Of Ingredients 14

Ingredients

4 ounces butter, softened
8 ounces artificial sweetener
8 ounces brown sugar
12 ounces peanut butter
1 large egg, beaten
1 teaspoon vanilla
1 teaspoon lemon juice
8 ounces buckwheat flour
2 ounces rice flour
1 teaspoon baking powder
1/2 teaspoon salt
20 ounces buckwheat flakes
6 ounces chopped dates
boiling water

Steps:

Place the dates in a small bowl with the lemon juice and add enough boiling water to cover, set for aside for 10 mins.
Preheat oven to 160c.
Mix the butter, peanut butter, sugar and sweetener together.
Add the egg and vanilla.
Drain the dates and add to the peanut butter mixture.
Blend in the remaining ingredients.
Roll into large balls, using a wet fork, press down onto a greased baking sheet.
Bake for 20 minutes.

Nutrition Facts : Calories 144.8, Fat 7.7, SaturatedFat 2.7, Cholesterol 12.7, Sodium 109.1, Carbohydrate 17.3, Fiber 1.6, Sugar 10.1, Protein 3.6

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