So today is officially the first day of autumn according to Google, although we have felt the changes in the last week or so but it’s official autumn is here.
I think the thing we all love about autumn is the beautiful colour change to all the warm red sand oranges with ‘golden hour’ almost being every hour.
Myself I love it most when I’m walking my dog in the crisp morning being able to see your breath and the cobwebs being highlighted by the sun. – that my dog also loves!
Also when the fire gets lit late afternoon on a Sunday when dinner starts to get prepared and the sun starts to go down and we all get ready to watch a film.
So today that is just what I did.
I decided to do some baking as it was a gloomy day outside – tomato soup, green tomato chutney and a cinnamon apple pie. Yes it has autumn written all over it!
First off – Tomato Soup
This is all the ingredients you need ( inc. salt and pepper )
Just pop all the ingredients in a large pan on the hob.
Leave to simmer for about 40 minutes. Until it looks like this.
Next, liquidised what’s left to a smooth consistency.
You can add more stock or flavouring to suit your liking.
Then to finish off I added some fresh pepper, basil and homemade cheesy croutons.
Next up – Green Tomato Chutney.
This is super easy, just pop it all in a pan on the hob and let it simmer for 25 minutes on a medium heat then turn down the heat to low and leave to simmer for another 25 minutes.
Make sure you keep stirring every so often as it can burn if left.
If your not a fan of hot/spicy food I would half the amount of chilli ( I love spice).
This is how it should look once it’s finished. Then just find some jam jars and place it in. And there you have it.
Lastly Cinnamon Apple pie, yum.
The pastry ingredients.
Mix the butter and sugar together, add 1 egg and 1 egg yolk – keep the egg white for later. Add the flour and mix until it gets harder, roll into a ball and wrap in cling film. Then pop in the fridge for 45 minutes.
Put the oven on gas 190.
The filling ingredients.
Just mix it all together until the apples are covered in the dry ingredients.
Break 2/3rds of your pastry off, roll out into a big enough circle to fit your pan of choice. Place in the pan, leaving a slight over hang. Then pop the filling in.
For the lid – you can simply roll the rest of the pastry out in to a circle to cover the rest of the pie.
However I decided to give a lattice top ago. I rolled my remaining pasty out and cut into 6 strips evenly sliced, weaved them into each other and placed on top.
Used my remaining egg white to wash over the top, sprinkled some cinnamon and sugar over too for added flavour.
In the oven it goes for 45 minutes.
And there you have it! Your cosy autumn day is planned.
Here’s to the next month of all the reds and oranges – the open fire, pretty leaves, the pumpkins, pinecones, conkers and bobble hats!
Hope you enjoy it as much as I do.