Braised veg with apple

We have an apple glut at the moment.  My landlady's garden is home to a tall apple tree and this year the crop is tremendous.  Every morning there are windfalls on the lawn, and we're both hunting for ways to use them up. 
A lot of chutney has been made, and blackberry and apple jam - I'll post some recipes for those shortly - and apple cake.  And tonight I invented this.
It's a kind of spin on the classic way of cooking red cabbage, but with different cruciferae (because this was what I had in the fridge) and more apple than usual.  This would serve two as a main veg dish alongside something like vege-bangers, pan-fried halloumi or grilled fish.

2-3 windfall eating apples, cored but not peeled, and chopped
1/2 a head of broccoli, chopped
1/4 of a white cabbage, thinly sliced
2 cloves garlic, minced
1/4 pt vegetable stock
Paprika and black pepper

Cook the broccoli in the stock for 5 minutes, then add the chopped apples, cook for a couple more minutes and then add the cabbage, garlic and seasonings.  Stir frequently and cook until the apple has gone to a mush and the cabbage is cooked through.  Serve hot.

Low GI muesli

A visitor recently was kind enough to compliment my home-made muesli.  It isn’t something you expect anyone to notice, breakfast cereal.  So I appreciated the remark, and here's the recipe as a way of saying thank you.

Breakfast is probably my main carb meal most days.  Unlike most commercial mueslis which contain oats and wheat, this is based just on oats, and has no dried fruit either.  So it has a fairly low glycaemic index, although please note, it’s not nut-free and would only be gluten-free if made with gf oats.  It isn't exactly low-carb, though leaving out the dried fruit makes it much lower-carb than normal shop-bought muesli.  But what it is is a good filling breakfast, with slow-digested carbs and plenty of fibre, plus some healthy fats and and a small amount of protein from the nuts and seeds.

I make this with jumbo oats when I can get them.  They cost a bit more than ordinary porridge oats, but not a huge amount, and the texture is vastly better.  

You will need:

Porridge oats or jumbo oats or gluten-free oats

Oatbran (optional - I don’t think gf oatbran is widely available, though logically it must exist)

Flaked almonds

Broken or chopped brazil nuts

Hazelnuts, preferably roasted

Pumpkin seeds  }

Linseeds            } - (or a ready-made seed mixture, like H&Bs “Omega mix”)

Sunflower seeds}

Take a large glass or clear plastic storage jar with a tight-fitting lid (I use a two litre Kilner jar).  In it, put the ingredients in layers, starting with the seeds and nuts.  Exact measurements don’t matter, but I would aim to have thicker layers of seeds and thinner layers of nuts; maybe 1½  to 2cm of each of the seeds and 1cm of each of the nuts.  I like to vary it; this batch, for example, is a bit heavy on the sunflower seeds.

You want the seeds and nuts together to fill about two fifths of the jar.  Next, fill the jar almost to the top with oats and finish off with a couple of tablespoons of oatbran.  

Now empty the whole lot into a large bowl and stir together thoroughly.  

Spoon back into the same jar and you’re done. 

Serve with milk or plain yoghurt, and added fresh fruit if you want.