Judith’s Insalata di Finocchio e Mela

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1 Granny Smith apple, washed and cored, cut in two


1 small clove garlic, finely minced and squashed
2 anchovy fillets
2 tablespoons fresh lemon juice
1/2 teaspoon salt and then to taste
2 egg yolks
125 ml plus best extra virgin olive oil




Amber’s Fennel Salad with Apple, Orange, Arugula and Pinoli

1 fennel bulb
1 large Granny Smith Apple, peeled and cored
2 large Oranges, Squeeze one, segment the other
70 grams of Arugula

2 small or 1 medium Shallot, finely chopped
2 tablespoons white wine vinegar
1 cup Olive Oil
S and P to taste


Warm Apple Cider Cake with Pumpkin Seed Brittle from Vicki Wells


  1. 4 cups apple cider, preferably fresh
  2. 1/3 cup bourbon
  3. 1/3 cup dark brown sugar
  4. 1/4 cup dark corn syrup
  5. 2 tablespoons cider vinegar
  6. 1 cinnamon stick
  7. 1/2 vanilla bean, seeds scraped
  8. 1 cup heavy cream


  2. 1 teaspoon salt
  3. 1 teaspoon baking powder
  4. 1/4 teaspoon baking soda
  5. 3/4 cup plus 2 tablespoons apple cider
  6. 3 tablespoons canola oil
  7. 1/4 cup bourbon
  8. 7 tablespoons unsalted butter, softened
  9. 3/4 cup dark brown sugar
  10. 1/2 vanilla bean, seeds scraped
  11. 2 large eggs
  1. Vanilla Ice Cream, for serving




  1. 1/3 cup sugar
  2. 2 tablespoons light corn syrup
  3. 2 tablespoons water

Apple Crumble by Lizabetha


Crumble top:

100g plain flour
50g Butter or Cooking Margerine
75g Brown sugar
teaspoon of Cinnemon
grated ginger cube (for a bit of zing)

This is something I have experimented with adding different things. If you do not have Vino Cotto try and little port or nice dark sherry.

Makes a dish as per size in pic.. serve about 6


2 or 3 Large cooking apple peeled and chopped
70g caster sugar (can use brown)
25g butter
table spoon Vino cotto(my own secret ingredient)

Method: Put plain flour in a mixing bowl and add the butter (cut in small pieces) to the flour and mix together with fingers to make a bread crumb type mixture. Add the sugar and mix in with spoon. Can use a bit more flour and butter to make a bit more if you have a large dish.

Melt the 25g butter in a saucepan and add chopped peeled apples and sugar on low heat. This should carmelise. Add the vino cotto and stir until apples start to soften. Place in baking dish. Any excess liquid can be added over the top on serving. Don’t add to much liquid in dish otherwise the liquid will seep through the crumble toping. Spoon the crumble topping over the top, sprinkle some brown sugar over the top and bake in centre of oven 150 oc for about 20 min or until topping browns. Serve with ice cream, custard, or to be good some natural yoghurt or low fat Creme Freiche.

Tip: You can of course use other fruit like red or blackberries, Rhubarb or add a combination of fruits, like apple and rhubarb.