& COOKING ARTICLE
apple a day keeps the doctor away!
That phrase seems to be a memory from childhood. Was
it something my mother said to me? I can't remember
but it was certainly something commonplace and was something
I said to my own children when they were young. I come
from Wales, and grew up there, which makes it interesting
to find that the phrase is supposed to have originated
in Wales back in the Nineteenth century. It was not
quite the same wording but has the same meaning:
Eat an apple on going to bed, and you'll
keep the doctor from earning his bread.
Not sure I would want to eat an apple just before going
to bed. I am sure my mother used to tell me as a small
boy that eating any fruit just before bed would give
me an upset stomach. I was never brave enough to test
her wisdom so to this day I don't know whether it would!
Apples contain Vitamin C. They are reputed to aid the
immune system and also help reduce cholesterol. People
are also encouraged to eat apples as they help in keeping
teeth clean and killing off oral bacteria. There is
also some indication that apples, like some other foods,
can help in the prevention or slowing down of degenerative
brain illnesses like Alzheimer's Disease.
Leaving all that aside there are some great ways to
enjoy apples besides eating it au naturel . .
Lady® apples . . . packed with goodness
Lady® apples are a natural source of
energy and packed with vitamin C. A single apple supplies
a quarter of your day's vitamin C. Almost half of the
Vitamin C content of an apple lies directly under its
skin so its can be more beneficial not to peel
well as Vitamin C, youll find boron to keep your
bones strong and pectin, which helps your body digest
food more efficiently.
The apple pie chart
10% of a Pink Lady® apple is made up
of carbohydrate and contains dietary fibre in both
its skin and core.
4% of a Pink Lady® apple is made up
of vitamins and minerals. The rest of the apple, more
than 80%, is made up of water.
An average 100g Pink Lady® apple contains
about 50 calories.
All apple recipes courtesy of
AND SAUSAGE FILO ROLLS
Apple and Sausage Filo Rolls are the ultimate picnic
or lunchbox filler and are a great alternative to a
sarnie. Light crispy pastry encases a flavour-packed
filling of sausage and Pink Lady®
6 good quality Toulouse style sausages (about 400g)
Lady® apple, cored and finely
50g dried breadcrumbs
1 tbsp chopped fresh sage
2 tsp wholegrain mustard
150g filo pastry (6 sheets measuring about 40 cm x
60g butter, melted
the oven to Gas Mark 6 / 200°C /fan oven 180°C.
the meat out of the sausage skins and put into a bowl
with the diced Pink Lady® apple, 25g
breadcrumbs, sage, mustard and seasoning. Mix really
well with your hands to combine.
one sheet of pastry onto a clean board and brush with
the melted butter.
with a second sheet of pastry, brush with more butter
and then top with a final sheet of pastry.
Brush again with butter and then fold in half to make
a long rectangle.
Cut into three equal small rectangles.
this process again with the remaining three sheets
of filo pastry.
the sausage mixture into six equal sausage shapes,
just a bit shorter than the pastry rectangles.
one pastry rectangle and sprinkle a little of the
remaining breadcrumbs in the centre.
a sausage on top of the breadcrumbs and brush all
the exposed pastry with butter.
the pastry up and over the sausage, pressing down
at the edges to enclose the sausages.
Repeat with remaining filo and sausage mixture.
the filo rolls on the prepared baking tray, brush
with the melted butter and then lightly score each
roll three times on the top.
for 20 - 25 minutes until golden and cooked through.
CHICORY AND PECAN SALAD
Apple, Chicory and Pecan Salad - Bitter chicory works
superbly well with the crunchy sweet Pink Lady®
apples and nutty pecans, all drizzled with a creamy
sesame seed dressing. If you cant find tahini,
then you could use Dijon mustard instead.
3 chicory bulbs, trimmed, quartered and leaves separated
300g cooked chicken meat, shredded
2 celery sticks, finely sliced
1 Pink Lady®
apple, cored and finely sliced
1 shallot, finely sliced
50g pecans, toasted and chopped
juice ½ small lemon
3 tbsp olive oil
1 tbsp tahini
a small handful of fresh flat leaf parsley leaves
50g parmesan shavings
the chicory onto a large platter.
Scatter the chicken, celery, Pink Lady®
apple, shallots and pecans over the top.
a small bowl whisk together the lemon juice, olive
oil and tahini until combined.
all over the salad and scatter over the parsley and
make a lower fat dressing, mix together 3 tbsp low
fat plain yoghurt with the tahini instead of the oil.
AND MOROCCAN GIANT COUSCOUS SALAD
Apple and Moroccan Giant Couscous Salad
- Crunchy fresh Pink Lady®
apple combines beautifully with the smoky
spicy aromas from Morocco. The perfect lunchbox treat!
You can use regular couscous if you like, just make
according to pack instructions.
3 tbsp dry sherry
50g sultanas or raisins
200g giant couscous
1 tsp smoked paprika
¼ tsp ground cinnamon
½ tsp ground cumin
1 Pink Lady®
apple, cored and diced
2 shallots, finely chopped
1 garlic clove, crushed
2 tsp fresh root ginger, finely grated
½ red chili, de-seeded and finely chopped
25g pack fresh mint, leaves only finely chopped
grated zest of 1 lemon
1 tbsp pine nuts, toasted
the sherry into a small saucepan and gently bring
just below the boil.
the sultanas and set aside to soak.
put the couscous into a saucepan of boiling water
and gently simmer for 6 - 8 minutes until swollen
in a sieve and rinse in cold water.
again thoroughly, using the base of a bowl to squeeze
out any excess liquid.
the paprika, cinnamon and cumin in to a dry frying
pan and gently heat until fragrant.
to a large bowl.
all the remaining ingredients and stir in the couscous,
sultanas and soaking sherry.
seasoning and serve.
CRUMBLE APPLE MUFFIN
Oaty Crumble Apple Muffin - These delicious
muffins will definitely fill a hole. Packed with bran
and chunks of Pink Lady®
apple, its like an apple crumble
in a cake.
1 Pink Lady®
200g self raising flour, sieved
½ tsp baking powder
175g caster sugar
zest and juice 1 orange
3 medium eggs
100ml sunflower oil
For the crumble:
50g plain flour
1 tbsp caster sugar
25g rolled porridge oats
the oven to 190°C / 170°C fan oven / Gas mark
Line a 12-hole muffin tin with paper muffin cases.
grate half the Pink Lady® apple and
put into a large bowl.
the remaining apple and add the flour, oatbran, baking
powder, sugar and orange zest.
beat together the orange juice, eggs, oil and buttermilk
in a jug until combined.
the egg mixture into the flour and stir with a spatula
until just combined.
equally between the paper cases.
the crumble, rub together the flour, oats, sugar and
butter in a bowl until it resembles coarse breadcrumbs.
over the top of the cakes and bake in the oven for
20 minutes until lightly golden and risen.
Leave to cool in the tin for 5 minutes and then transfer
to a wire rack to go cold.