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Recipes for Burwash Manor Apple Day 2011

Gluten-free Pizza
15g active dried yeast.
250g gluten free Glebe Farm flour
1 organic egg
1 tablespoon extra virgin olive oil
1 tablespoon Maldon sea salt
200ml warm water

Topping
75 g crumbled Wensleydale
2-3 apples – halved, quartered, cored and cut into thin wedges
Smoked rashers of Burwash bacon
Black pepper
Rosemary

  1. Pre-heat the oven to 200C/gas mark 6.
  2. Place the yeast in a bowl and pour over a tablespoon of warm water. Stir or whisk until the yeast granules have dissolved. Cover with cling-film and leave to sponge for 10 minutes.
  3. Pour the flour into a large mixing bowl. Add the egg, olive oil, salt and the foaming yeast.
  4. Stir well and leave for 45 minutes.
  5. Pour the soft dough on to a non-stick baking tray. Pour a little extra olive oil over the top of the dough and cover with a large sheet of cling-film. Roll out thinly using a rolling pin.
  6. Place in the preheated oven and bake for 15mins or until golden.
  7. Remove the baked pizza base from the oven. Spread with crumbled Wensleydale, the apple wedges and strips of bacon. Tuck in a few rosemary sprigs here and there,
  8. Bake in a very hot oven for 8-10 minutes.
    Serve immediately.

Apple and Sage Focaccia
15g dried yeast
240ml lukewarm water
1 ½ teaspoon sea salt
400g strong white flour
3 tablespoons extra virgin olive oil + more for drizzling
2 apples, halved, quartered, cored and cut into thin wedges
Fresh sage leaves

  1. Mix the yeast with a little luke-warm water. Stir to dissolve the granules, cover with cling film and leave for 10 minutes until foamy.
  2. Weigh up the flour and salt.
  3. Add the foaming yeast and all the water.
  4. Mix and knead. Leave to rise for 1 hour.
  5. Gently stretch out to an oval shape and place on a floured baking sheet.
  6. Make indentations all over the surface and scatter the apples and sage over the dough, pressing down gently so it sits in the dough, not on it.
  7. Drizzle with more olive oil and sea salt
  8. Bake in a very hot oven for 17-18 minutes.

Apple and cinnamon knots
15g dried yeast
250ml milk
75g butter
60g caster sugar
1 organic egg
400g strong white flour

For the filling:
60g soft butter
100g dark muscovado sugar
Ground cinnamon
3-4 grated apples

  1. Mix the yeast with a little luke-warm water. Stir to dissolve the granules, cover with cling film and leave for 10 minutes until foamy.
  2. Place the butter, milk and sugar in a saucepan and heat gently to melt the butter.
  3. Weigh up the flour
  4. Add the foaming yeast and the milk mixture
  5. Crack the egg, whisk lightly with a fork and add about 2/3 to the dough.
  6. Mix and knead. Leave to rise for 1 hour.
  7. Using a rolling pin, roll out to roughly the size of an A4 sheet.
  8. Spread with soft butter, sprinkle with sugar and cinnamon.
  9. Spread with chopped apple.
  10. Fold the dough in half. Use the rolling pin to gently press down to seal in the filling.
  11. Cut 2-3 cm wide strips.
  12. Twist each strip into a large knot. Use a pastry brush to glaze with remaining egg.
  13. Place in muffin tins – in paper cups or straight in the tins – both work well.
  14. Bake in a hot oven for 6-9 minutes.