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APPLE - Яблоко

WALDORF SALAD
1 cup diced apple
French dressing
1 cup diced celery
Lettuce leaves
l /2 cup broken walnut-meats
Mayonnaise
Fold together the apple, celery, and nuts with French dressing and serve on lettuce leaves with mayonnaise. Do not allow this to stand long before serving, as the nuts will discolor the fruit.

Apple Pie
Crust:
1/3 cup rolled oats
6 graham crackers
2 tablespoons chopped walnuts
1 egg white
Buttered flavored vegetable cooking spray
Filling:
2 cups apple cider
1/2 cup sugar
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 1/4 teaspoon pumpkin pie spice
5-6 large Granny Smith apples, about 2 1/2 pounds
3 tablespoons cornstarch
Topping:
1/3 cup brown sugar
1/3 cup rolled oats
2 tablespoons chopped walnuts
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted
Set oven temperature to 350 degrees.
In a food processor, process the oats, graham crackers and walnuts until finely ground. Add the egg white and process until blended. The mixture should look crumbly not gooey.
Coat a 9-inch pie pan with cooking spray. Press the crumb mixture evenly into the pie pan to make the crust. Lightly coat with cooking spray. Bake at 350 degrees for 10 minutes. Remove from oven and set aside until ready to use.
Bring the cider to a boil in a large heavy saucepan over high heat. Cook until reduced to 1/2 cup, about 15 minutes. Pour the mixture into a large mixing bowl. Add the sugar, lemon juice, vanilla, and pumpkin pie spice to the bowl. Peel the apples, cut into quarters, remove the core and cut into thin slices. Stir the apples into the cider mixture. Sprinkle the cornstarch over the apples and stir to combine. Arrange the apples in the crust.
In a small bowl, mix the brown sugar, oats, walnuts and cinnamon together. Pour the melted butter into the bowl stirring to combine.
Sprinkle the topping over the apples, pat down with your hands and bake at 350F for 1 hour to 1 hour and 15 minutes. The center should be soft when pierced with a sharp knife.

Did you know?
Apples are low in calories and contain no fat or sodium. They are also high in fibre, expecially soluble fibre, which can help to lower blood cholesterol.


Pan-cooked apple crumble

Serves 4
125g plain flour
2 tablespoons grated lemon rind
pinch of salt
90g chilled butter
60g soft brown sugar
5 apples
1 tablespoon golden syrup

In a large bowl, mix together the flour, lemon rind and salt. Cut 60g butter into pieces. Rub into the flour mixture with your fingertips to from coarse crumbs. Stir in sugar. Put mixture in the freezer for 20 minutes.

Meanwhile, peel, core and chop the apples. Melt the remaining butter in a pan. Add the apples and cook stirring regularly, for 10 minutes. Cover and cook for 5-10 minutes, or until tender. Add the golden syrup. Increase the heat and cook until the apples start to caramelise.

Transfer the apples to a plate and keep warm. Wipe the pan clean. Set pan over a medium heat. Add crumble. Cook for 5 minutes, without stirring, until golden. Spoon the apples into 4 bowls and top with crumble. Serve.

Cook’s tip: To stop the apple pieces discolouring, toss them in the juice of ½ a lemon after chopping.
Variation: For extra crunch, add 25g chopped walnuts or pecan nuts to the crumble mixture just before cooking.
Serving tip: for a traditional treat, serve with hot custard. For a lower-fat choice, serve with crème fraiche or yoghurt.

Apples Bristol (Recipe of Love)

Syrup: ¾ pt. water, 6 oz granulated sugar
Place water and sugar together in a shallow pan. Dissolve sugar over slow heat, boil 2-3 minutes then draw aside.

Apples: 4-5 dessert apples, 2-3 large oranges
Peel the apples, quarter and core. Put at once into the syrup, cover the pan and simmer 10-15 minutes until the apples are tender. Then draw pan aside, and leave covered until cold. Pare the rind from half an orange and cut into the fine shreds, simmer for 5-6 minutes then drain and rinse with cold water. Cut the peel and pith from the rest of the oranges, then slice into rounds or cut the flesh from the section of pith if preferred. Set aside.

Caramel: 3 oz loaf or granulated sugar, ½ teacup water
Dissolve sugar in water then boil rapidly until a caramel, pour on to an oiled tin to set. Crush into fairly small pieces.

To dish: Lift the apples carefully into a glass dish or china bowl. Arrange the oranges on the top and spoon over a little of syrup. Scatter over the caramel and orange peel and serve chilled.
(Source: Recipes of Love by Sally Evans, Tandem Books Limited 1966)


Apple Florentine (Recipe of Love)

Good baking apples
Brown sugar
Lemon rind
Caster sugar
Butter or margarine
Ground cinnamon
Flaky pastry
Spiced ale or cider
Icing sugar

Peel and core the apples, cut them in quarters if large, otherwise leave whole. Fry or bake in butter, then sprinkle liberally with sugar, cinnamon and grated lemon rind. Choose a deep dish, but not so deep as a pie dish, fill with the apples and cover with flaky pastry rolled out to ¼ in. thick. Press round, trim and decorate. Brush over with water, sprinkle with cater sugar and bake in a quick oven 25-30 minutes. Run a sharp knife round the edge to lift eh crust, then cut it into pieces. Remove carefully, and pour in enough hot spiced ale or cider to well moisten the apples about ½ pint. Lay the pieces of pastry back on top of the dish. Dust with icing sugar and serve very hot.
(Source: Recipes of Love by Sally Evans, Tandem Books Limited 1966)

Kentucky Fried Apples (Recipe of Love)

Cut cored, unpeeled apples into ½ in. thick sliced and fry them on each side in bacon fat. Put them on a hot dish and sprinkle with a little brown sugar, leaving them on the side or the back of cooker so that the sugar half melts. Serve them with bacon or hominy, or as an easy and delicious sweet, in which case butter should be used instead of bacon fat for cooking them.
(Source: Recipes of Love by Sally Evans, Tandem Books Limited 1966)

Apple and Mincemeat Meringue Layer

Serves 6
100 g tagliatelle
Butter for greasing
2 large cooking (tart) apples, thinly sliced
225 g mincemeat
2 eggs separated
430 g / 1 large can custard
100 g caster (superfine) sugar

Cook the tagliatelle in plenty of boling water until tender. Drain. Place half in the base of 1.5 litre clear ovenproof dish well greased with butter. Press down well. Top with half the apple slices. Spread half the mincemeat over. Beat the egg yolks into the custard. Pour half over the mincemeat. Repeat the layers. Cover with foil and bake in the oven at 180C gas mark 4 for 15 minutes. Meanwhile, whisk the egg whites until stiff. Whisk in half the sugar until stiff and glossy. Fold in the remaining sugar. Remove the foil and pile the meringue on top of the pudding. Return to the oven for 15 minutes until lightly golden. Serve straight away.

(Source: The Classing 1000 Pasta and Rice Recipes by Carolyn Humphries, Foulsham 1997)

APPLE SAUCE (The Belling Recipe Collection)

450g apples
1 tbsp water
15g butter
Lemon juice
Sugar to taste

1. Stew apples in water until pulpy.
2. Beat until smooth, or rub through sieve.
3. Add butter, sugar and a few drops of lemon juice.
4 Serve with roast pork, goose or duck.


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