A hint of Autumn

There is a hint of Autumn in the air; gathering clouds, stiffening wind and a chill we have not experienced for longer than we can recall.  It has been a glorious summer, one we will speak of in years to come. It may be that we speak of it with fond nostalgia or it may be that we count it as year one of the long, hot summers and their consequences, which are an annual occurrence, arising from the impact of climate change.  We shall see.
Long though it may have been, the days are shortening and the summer is drawing to a close.  We haven't given up on the idea of more warm days and dazzling sunsets, but the laundry went on the line today more in hope than expectation
But Autumn is a bountiful season, the schools will re-open soon and there will be Harvest Festivals to celebrate what has been gathered in.
Our apple trees are laden and the first blowy blasts of autumn have littered the lawn with windfalls.
And the kitchen beckons.
There may yet be some salads, though I am erring towards the warm salads, but thoughts are turning to soups, stews and crumbles.

This is a frying pan full of buttery apples, fragrant with chopped sage and sweetened with maple syrup.  They are going to form the bottom layer of some sausage rolls, cooked on a heavy duty baking sheet to be eaten with roast potatoes, carrots and puddles of onion gravy.

A taste of the season, a taste of things to come..............

www.netherton-foundry.co.uk

Netherton Foundry Shropshire 2018 ©

Chocolate and cashew cookies

Some would call it heresy, but I have to admit to not liking Nutella.  I know that puts me in a minority and there are those who would suggest therapy, but it's just not my thing.  It makes me popular in the Netherton household, as I can be relied on not to raid the offsprings' stash.
However, I recently discovered Tiptree chocolate spread and that's a whole new ball game; richer, darker, less sweet.  For my money it knocks Nutella out of the park.
Last week, I mixed it with ultra strong espresso to sandwich a chocolate and coffee sponge and this week it has been added to a crumbly cookie mix.

120g butter
50g Tiptree chocolate spread
30g tahini paste
70g sugar
1 egg
175g self raising flour
70g salted cashews, roughly chopped

Pre-heat the oven to 175ºC and leave a heavy duty baking sheet or griddle plate in the oven while you prepare the mixture.
If you have a range style cooker, use our specially designed baking sheet.
Cream together the butter, chocolate spread, tahini paste and sugar.
Beat in the egg.
Stir in the flour and cashews to create a stiff dough.
Carefully remove your baking sheet from the oven and place it on a heatproof surface.
Put walnut sized pieces of the dough on to the tray and replace in the oven.
bake for 15 minutes, until nicely browned.
Remove from the oven and slide onto a baking sheet to cool.

www.netherton-foundry.co.uk

Netherton Foundry Shropshire 2018 ©