The Australian apple recipe book, 76pp.
no author named
Southern Holding Publishers, Huonville, Tasmania, 1992
Cooking on page 32
In addition to a collection of apple recipes, this little book has a short history of apples.
John Pascoe Fawkner is regarded as the father of Australia’s apple industry, and Tasmania was shipping fresh apples to England by 1884. There are also descriptions of popular apple varieties available in Australia. Given the book was published more than 25 years ago, I was interested to notice that many of today’s most popular varieties were not mentioned—I’m guessing they weren’t even grown then.
I’m not sure how I came to own this book. Perhaps Poor John, our apple aficionado, brought it home from one of his trips to a second-hand bookshop.
Apple cheese loaf
4 oz (113g) butter or margarine
1/2 teaspoon soda (bi-carb or baking soda)
1/2 teaspoon ground ginger
1 teaspoon baking powder
1 cup grated unpeeled red apples
1 cup grated tasty cheese (cheddar)
1 3/4 cups flour
3/4 cup sugar
1/3 cup chopped walnuts
Beat together butter and sugar until creamy, add eggs one at a time, beating as you add. Sift together the dry ingredients, stir in about 1/3, then stir in grated apples, cheese and walnuts. When combined, mix in remainder of flour. Turn into a greased loaf tin (9” x 5”) and bake in moderate oven about 1 hour, or until done when tested.
How it played out
We had five teenage exchange students with us at the coast house, so I had the challenge of keeping them fed. Over six days, I made countless meals and seven loaves of bread including this one and two other page-32 recipes of French bread and penne carbonara (coming soon).
I pretty much followed this recipe—what could be easier—although I used three apples, because the ones I had were quite small. The bread took just about an hour at 180°C. After I took a pic and sampled the buttered slice, the rest of the loaf vanished in about an hour. Teenagers are like vacuum cleaners when it comes to food.
Oh so easy to make and the kids loved it. I thought it was missing a little something. Couldn’t quite put my finger on it, but maybe an extra half teaspoon of ginger or some nutmeg or cinnamon. Funnily enough, the most predominant flavour was the walnuts.
If you love bread, you might enjoy a post on my travel blog about the etiquette of the baguette.