Seems every week is now a week to celebrate something but amongst them all I do have my favourites. Starting today it is Bramley Apple Week which comes pretty close to my top ten list of weeks (Chocolate and Chips following close behind). Bramley Apple Week is a great excuse to get baking, (not that we need one) but don't restrict these British beauties simply to pies. Try them on porridge, add to rice dishes and stir fries, make apple sauce to accompany meats and game, bake them, puree them .... you get the picture.
Just why this week in particular is Bramley Apple week I have no idea and no-one seems to be able to tell me, however, they cheer up a dull winters' day, so maybe that's why.
British cooks agree that British Bramley apples are the best cooking apples. But why? It's to do with the balance of sugar and acid found in the Bramley apple. Bramleys contain more acid and less sugar than other apples so they keep their tangy flavor when cooked. The Bramley also has a delicious 'melt-in-the-mouth' texture which again is retained when cooked.
Here's a few, sweet and savoury, recipes using Bramley Apples.