Throw Leaves at Your Subject For Better Poses and Camera Angles.Fog and overcast days can be just as good.Photograph during the Golden Hour in autumn.Autumn photography tips for setting up your camera.Which equipment should I take with me for Autumn Photography?.When the apples are nearly ready, pour the cream into a small saucepan, add the maple syrup, ground cinnamon and vanilla extract.īring to the boil and let it bubble for a minute, then spoon over the baked apples. The occasional baste with the buttery juices in the baking dish is a thoroughly good thing. The exact timing will depend on the variety of apple, so start checking after 25-30 minutes. Melt the butter in a small pan, then remove from the heat and spoon over the apples.īake until the apples have puffed up and their flesh is soft and frothy. Then place them, just touching, in a baking dish. This will allow the flesh to puff up as it bakes. Using a sharp knife, score each apple 1cm down from the stem. It is important to score the apples 1cm down from the stem, allowing the apple to puff up when cooking. Dip each roll into the sauce as you eat.Baked apples with maple syrup and cream Put the pomegranate molasses in a small saucepan with the garlic, olive oil, lemon juice and mustard, bring to the boil, then pour into a small dish. Remove and leave to rest for a few minutes before transferring to a serving plate or board. Bake in the preheated oven for 25-30 minutes until the pastry is golden and puffed. Brush lightly with more beaten egg, then cut a small slit in the top of each and sprinkle with the nigella seeds. Using a palette knife, transfer the rolls to the heated baking sheet. Remove the rolls of pastry from the fridge and slice each one into six short lengths. Set the oven at 200degC and place a baking sheet in the oven. Repeat using the second piece of pastry and the remaining squash. Brush the pastry edge with beaten egg, then roll up tightly into a long sausage, sealing the pastry edges together with more of the egg. Spoon half the squash in a line along the edge of the pastry facing you, about 2cm from the edge. Cut in half lengthways (to give 2 strips of pastry 35 x 12.5cm). Roll the puff pastry into a rectangle approximately 35 x 25cm, then turn the pastry so the longest side is facing you. If it isn’t then drain it further over a bowl in the fridge. ![]() The mash must be firm and cold before you use it. Season with salt, black pepper and the aleppo pepper. (Even though the squash hasn’t touched the water it may still contain a little moisture.) Then put the squash into a bowl and using a potato masher or a fork, crush to a thick mash. Transfer the cooked squash, still in its steamer, to drain over a mixing bowl. Cut the squash or pumpkin into 5cm pieces and steam for about 25-30 minutes until tender to the point of a knife. Put a deep pan of water on to boil and place a steamer basket or colander over it, covered with a lid. Just make sure to let it cool and firm up before you use it.ġkg butternut squash or pumpkin (peeled weight) It is important to use a firm-fleshed pumpkin or squash, so it keeps its shape inside the pastry. These are similar to sausage rolls, but filled with pumpkin or squash instead. "It may be the first real snap of cold weather, the nostalgic smell of cold, wet earth, or perhaps it is because of the opportunity to bring out the unfussy food we really love." Pumpkin (or squash) rolls with pomegranate molasses Photos: Getty Images Nigel Slater says he's not sure why food in autumn tastes so good.
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