Easy Peasy Chili

2 lbs ground beef
1 onion, peeled and sliced
1 green pepper, chopped
3 cloves garlic
1TBsp cumin
1 1/2 TBsp chili powder
1/2 tsp red pepper
1 tsp garlic powder
1/2 tsp salt
28 oz can chopped tomatoes
1 can red kidney beans, drained
1 can pinto beans, drained
1 can canellini beans, drained

Apple Pie

I was always under the impression pie was a real palava to make, but in the last few weeks I've made two pies, and each time it just gets quicker and quicker! I used the Fannie Farmer pie recipe, and I must say it's super quick to make, and super scrumptious too!
For the filling:
6 apples peeled, cored and sliced
1/3 cup brown sugar
1/3 cup orange juice
1 tsp cinnamon 
2 TBsp butter to dot the apples
For the pastry:
2 C flour, sifted
2/3 C butter, chilled, grated
1/4 C ice water or more as needed
1/4 tsp salt

Cook the apples with the cinnamon, orange juice, cinnamon, and brown sugar for about 10 minutes and then allow to cool to room temperature.
Meanwhile make the pastry. Sift the flour into a large bowl, add the grated butter, then rub it in until you have a breadcrumb texture. Add add the ice water bit by bit, to make a dough. 
Pull it together so that it makes a ball, and then cut in half. Roll the first ball out so that it's slightly larger than your pie dish. Carefully push it into the dish, and allow to chill in the fridge for about 30 minutes. The cold dough will stop the juicy apple mixture from making the dough soggy. 
Remove the chilled dough and pour the apples into the dish. Dot the apples with the butter. Roll out the second piece of dough and lay it gently on top. Trim carefully with a knife, and then crimp it with a fork.
Bake for 30 minutes at 375 degrees. Serve warm or at room temperature with a nice dollop of vanilla ice cream!

Traditional Apple Crumble

This is one of those old-fashioned traditional desserts, that is just perfect on a chilly night. It's super quick to make and goes perfectly with a nice healthy portion of Bird's custard!
Fruit filling:
6 apples, peeled, cored, sliced
1/3 cup orange juice
3 Tbsp lime juice
1/3 cup brown sugar
Crumble topping:
1 1/4 C flour
1/4 C butter, well chilled
4 TBsp brown sugar
1/4 C sugar
2 tsp cinnamon
1/4 tsp nutmeg
Preheat the oven to 375 degrees.
Prepare the apples and cook them gently in the fruit juice for about 10 minutes or so, until they are half cooked. Stir in 1 tsp cinnamon, 1/4 tsp nutmeg and the brown sugar to the fruit mixture.
While the apples are cooking, sift the flour into a mixing bowl and then grate in the chilled butter. Rub the butter into the flour so that you have a crumble texture. Add the brown and white sugar, cinnamon and nutmeg, and stir gently.
Butter a casserole dish, or one of those nice oval Le Creuset dishes, and then pour in the apple mixture. Sprinkle the crumble mixture over the top and bake for about 40 minutes until the apples are cooked and the crumble is golden-brown.

Coconut Apple Betty

This was one of my grandmother's favorite recipes! It has a deep, nutty flavor and goes perfectly with some whipped cream.  Nothing beats a nice, slow-cooked apple dessert in the autumn.

6 tart cooking apples, peeled, cored and chopped

1/3 C orange juice

1 C breadcrumbs (whole wheat bread is perfect)

1 C shredded coconut, unsweetened

1 C light brown sugar 

1 tsp cinnamon

4 Tbsp butter

Preheat the oven to 400 degrees F.

Gently parcook the chopped apples with the orange juice for about 10 minutes.

Then mix the apple mixture with all the other ingredients, and pour into a greased casserole dish. I like to use an oval Creuset dish. 

Bake for about 45 minutes until the top is golden brown. 

Holly Barn, Conway, Massachusetts

 

 

 

 

The Holly Barn is a gem of a restaurant tucked away in Conway, Massachusetts. The decor is quirky and rustic with snow shoes, wagon wheels and other artifacts adorning the walls. The atmosphere is warm and welcoming and the food is just delicious. No hype or drama, just great food with no frills. The prime rib dinner was mouth watering. It's open November through May, Fridays and Saturdays only, from 5:00 to 9:00 p.m. It has a great following, and people show up early to claim a seat. Don't forget to bring your own wine as it's BYOB.

The owners Ed and Mary definitely make the place. They're warm and genuine and take a real pride in making your visit special. And what other restaurant welcomes you with a John Deere tractor at the front door!

176 South Deerfield Road, Conway, MA 01341

413-369-4642

Lentil Moussaka

3-5 Tbsp olive oil

1 onion, chopped

3 sticks celery, chopped

1 clove garlic, chopped

1 x 14 oz can tomatoes

8 oz red lentils

2 Tbsp shoyu

1/4 tsp pepper

2 to 3 cups vegetable stock

1 lb eggplants

Topping:

2 eggs

1 C Greek yogurt

1/2 C Cheddar cheese, grated

Heat the olive oil in a large saucepan, and add the onion and cook for a few minutes. Then add the celery, garlic, tomatoes, lentils , shoyu, pepper and vegetable stock. Cover and simmer for about 50 minutes to an hour until the lentils are cooked.

While the lentils are cooking, slice the eggplants and fry in batches in a frying pan, adding olive oil as needed.

Cover the base of a shallow oven proof dish with half of the lentil mixture, then layer half the aubergines on top. Repeat the layers.

Mix the eggs and the yogurt together, and season with some salt and pepper. Pour over the aubergines and finish off with some grated cheese.

Bake in a preheated oven (350°) for about 30 to 40 minutes, until golden brown.

This dish is super tasty and is a big hit with everyone!