A Productive Autumn Day in an Old Irish Country House | Preserving, Cooking & Baking

A productive autumn day at Milltown House, spent mostly in the kitchen. I’m making the most of apples and tomatoes at this time of year, making apple jelly and apple sauce, tomato soup, a very easy apple cake, and trying an overnight focaccia for the first time. I’m also bringing in the last of my tomatoes before the colder nights and experimenting with a couple of ways to ripen the green ones indoors. THINGS I USE You can find many of the things I use around Milltown House here: 🛍️ https://amzn.eu/d/00PmYGcU Here are the recipes from today’s video: FOCACCIA 4 cups (520 g) all purpose flour 2 tsp (10 g) salt 2 tsp (7 g) instant yeast 2 tbsp (28 g) extra virgin olive oil 2 cups (473 ml) lukewarm water For the pan and topping: 1 tbsp butter ¼ cup extra virgin olive oil Fresh rosemary Flaky salt Mix the dough ingredients together, cover and leave in the fridge overnight. Transfer to a well greased pan and leave to rise for around 2 hours. Add olive oil and your toppings, then bake at 220°C / 425°F for around 25 minutes. APPLE JELLY 2 kg (4.4 lb) Bramley or other tart apples 1 litre (4¼ cups) water 800 g (4 cups) sugar Wash the apples, remove the stems and blossom ends and roughly chop them. There’s no need to peel or core them. Add the water, bring to the boil and simmer for around 20 to 25 minutes, until the apples are soft. Strain through a jelly bag or muslin without squeezing. Add the sugar to the strained juice and boil until the jelly reaches setting point. I use the cold plate test to check mine. Pour into hot sterilised jars and process in a boiling water bath. APPLE SAUCE 2.2 kg (4.8 lb) apples 120 ml (½ cup) water About ½ cup sugar, or to taste Wash, peel and core the apples. Add the water and cook until the apples are completely tender, then blend or pass through a food mill until smooth. Add sugar to taste and bring back to the boil. Fill hot jars, leaving around 1 cm headspace, and process in a boiling water bath for 15 minutes. QUICK APPLE CAKE 1 cup (250 ml) natural yoghurt 2 eggs ½ cup vegetable oil 2 cups plain flour 2 tsp baking powder ½ tsp baking soda ½ cup sugar 1½ tsp cinnamon 1 apple Bake at 180°C / 350°F for around 45 minutes. TOMATO SOUP For the tomato soup I used fresh tomatoes from the garden, red pepper and apple. I didn’t measure this one, so I don’t want to pretend I have an exact recipe for it! Thank you so much for watching and spending the day with me. I’ll see you again on Friday