Rachel Khoo


Posted by Rachel

October 5th, 2016

Jamming, juicing and fizzy apples

Rachel Khoo's apples

I’ve got enough apples to keep the doctor away for the next 2 years. So I’ve been working my way through a multitude of ways of trying to use them up (as well as giving them away to anyone who wanted a bag).

I don’t have a fancy juicer but my food processor has a juicer attachment which does a pretty decent job. I always core my apples (tend to find the pips add a bitter taste to the juice otherwise) and add a generous piece of peeled ginger (use a spoon to peel the skin). A squeeze of lemon juice helps keep the oxidation away. I’ve kept the juice in the fridge for several days (although, it usually gets drunk quicker). Just don’t forget to stir it if it’s been sitting for a while.

I’ve been meaning to make this recipe for a while. The fact you don’t need perfect apples nor any peeling or coring action is required makes this a recipe great for my lazy bones.

Rachel Khoo's apple compoteApple compote
This tool has been a godsend when it comes to all the apple coring, peeling and slicing I’ve had to do. Makes the whole process a doddle. I cook my apples down with nothing but a splash of water. It allows me to use the apples later as either a savoury accompaniment or a sweet filling for a pie. Freezer space is a bit tight so I’ve been canning my apples (freezing it would be the easier solution).

Moist not too sweet and lovely nutty taste from rye flour. Will share recipe on my site soon.

A photo posted by Rachel Khoo (@rachelkhooks) on

Spiced rye apple muffins
You can never go wrong with a Delia recipe and this recipe certainly didn’t disappoint. I replaced plain flour with rye flour and skipped the sieving (sssshhhh don’t tell Delia). I whisked the dry ingredients in a bowl together to get rid of lumps. Made a well and added the wet ingredients plus the grated apples and folded it all together. Pretty easy stuff. The muffins are extremely moreish! Try just eating one.

Fizzy apples
I love kimchi, sauerkraut (I’ve been known to have it for breakfast) and all things fermented. There definitely seems to be something in the air with numerous books coming out. I’m still in testing phase but I’ve adapted this recipe using apples. I also replaced the spices with roasted coriander and caraway seeds. I didn’t have any blackcurrant or horseradish leaves but read that raspberry leaves also contain tannins that will help keep the apple crunchy. I’ll be playing the waiting game to see whether these babies will develop some fizzy fermented action.

Apple, cheese and walnut tartare
It’s hard to beat the apple and cheese combo.

Spiced apple crisps
I don’t have a dehydrator but a fan assisted oven on a super low temperature does the job too (keep the door open a little with a wooden spoon). Use a mandolin to get the perfectly thin slices. I brush my apples with some ground cinnamon mixed with vodka (the vodka evaporates without making the apples soggy).

A couple of years ago I had a glut of apples and made about 20kg of chutney. I still actually have a couple of jars waiting for a good chunk of aged cheddar. After the third batch of chutney, I basically went by taste rather than a recipe which meant bunging in some apple vinegar, brown sugar, raisins, cinnamon sticks, star anise and ginger. So each batch came out a little different. I bought a box of these jars which make for cute Christmas presents (perfect accompaniment for a Turkey sandwich).

Here are a few other ideas for all you apple lovers out there:

Bircher muesli


Photo: Sam Vaughan


Chicory & Blue Stilton Salad


Photo: The Palomar Cookbook


Cinnamon apple rolls



Replace the pear with apple works equally well


Photo: Kim Lightbody


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