MEGHAN MARKLE’S FAVOURITE RECIPES
We’ve paused for few days the pubblication of #sussexsquad’s recipe, but don’t worry! We celebrate Meghan’s birthday and so we suggest to take a look to her favourite recipes! Take inspiration!
Consider to participate to our GIVE-AWAY, follow this link to all details. You can win 1 of 3 “Together-our community cookbook“
Dont’ forget we have a foundraiser #inspiredByMeghan running till the 15th of september, help sub-african girls to go to school, follow this link and donate!!
NOW THE RECIPE OF TODAY
Step 1: Slow Bake the Apple Butter
- 3 lb apples (about 10), peeled, cored and chopped
- 2 cups granulated sugar
- 1 1⁄2 tsp ground cinnamon
- 1⁄8 tsp ground cloves
- 1⁄8 tsp salt
Place all ingredients in slow cooker. Toss to mix. Turn to high heat. Heat until bubbling. Cover and cook on high for 1 hour. Reduce heat to low. Cover and cook for 8 to 10 hours (perfect to do overnight). Remove lid; cook, uncovered, for an additional hour. Whisk until smooth. Makes 2 3⁄4 cups; leftovers will keep in a sealed container in the fridge for two weeks.
Step 2: Whip up some Whipped Ricotta
- 1⁄4 cup cream cheese, at room temperature
- 2 cups ricotta cheese
- 2 tbsp whole milk
- 1 tbsp honey
- 2 tsp lemon zest
- 1 1⁄2 tsp freshly grated ginger
- Generous pinches fleur de sel or Maldon salt
- Marcona almonds, for garnish
Using a stand or electric mixer with whisk attachment, beat cream cheese until smooth. Add ricotta and milk. Beat over medium until fluffy (4 to 5 minutes). Stir in honey, zest, ginger and salt. Taste and drizzle with more honey, if you like. Makes 2 1⁄3 cups; leftovers will keep in a sealed container in the fridge for one week.
Step 3: Apple Butters, Assemble!
To prepare, smear Whipped Ricotta over slices of toasted seeded country bread, and then spread each slice with Apple Butter. Scatter with coarsely crushed Marcona almonds. Sprinkle with more fleur de sel, if you like.