|
| VEGETARIAN
APPLE RECIPE IDEAS |
FOOD
& COOKING ARTICLE |
 National
Vegetarian Week is just around the corner (23rd to 29th
May 2011), so if you have ever thought about living
the veggie lifestyle like celebrities Annie Lennox,
Alexa Chung and Leona Lewis, or just increasing the
amount of fruit and vegetables in your diet, the time
for action is now.
According to The American Dietetic Association, vegetarians
have lower rates of heart disease, cancer, diabetes,
obesity, and other health problems so going vegetarian
makes sense from a health point of view too.
And with this delicious round up of vegetarian recipes
from Pink Lady®
apples (see below) who says a veggie diet needs
to be boring? So don’t leave your apples just sitting
in the fruit bowl this National Vegetarian Week, make
them the inspiration for a vegetarian feast instead.
Pink
Lady® apples . . . packed with goodness
Pink
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 it’s can be more beneficial not to peel
your apples.
As
well as Vitamin C, you’ll find boron to keep your
bones strong and pectin, which helps your body digest
food more efficiently.
The apple pie chart
- About
10% of a Pink Lady® apple is made up
of carbohydrate and contains dietary fibre in both
its skin and core.
- Approximately
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.
VEGETARIAN
APPLE RECIPE IDEAS:
Light bites and snacks
Desserts
All apple recipes courtesy of
www.pinkladyapples.co.uk
APPLE
CRISPS
 Honey
Dried Pink Lady®
Apple Crisps - you will love these delicious, honey
coated slices of dried apple. They are simply divine
especially when you need a sugar hit with the honey
and natural sweetness of Pink Lady®
apples working together – avoid the chocolate bar
and head straight for the apple crisps!
Ingredients
2 tbsp runny honey
2 Pink Lady® apples, unpeeled
Method
- Preheat
the oven to Gas Mark 4 / 180°C / fan oven 140°C.
- Warm
the honey in a small saucepan over a low heat until
runny.
- Using
a sharp knife, thinly slice the apples into rounds
about 3 mm thick.
- Discard
any pips (leave the core) then arrange on a wire rack
placed over a baking tray.
- Brush
one side with half of the honey.
- Bake
the apples for 15 minutes, turn over and brush the
other side with the remaining honey.
- Bake
for another 10 – 15 minutes or until light golden
and crisp.
- Lay
out the apples on a sheet of baking parchment and
leave to cool.
Serves
4
SPANISH
APPLE AND MANCHEGO TAPAS
 Spanish
Pink Lady®
Apple and Manchego Tapas - Crisp apple wedges
chargrilled are the perfect partner to the Spanish manchego
cheese. Inspired by the Spanish growing region for Pink
Lady®
apples, these are delicious with a glass of sherry.
Ingredients
1/4 ciabatta (about 150 g)
1 tbsp garlic oil
1 Pink Lady® apple, cored and cut into 16 wedges
50 g manchego cheese, cut into 8 cubes
1 tbsp snipped fresh chives
Method
- Cut
the ciabatta into 8 cubes, trimming the edges so the
cubes sit straight on a board.
- Heat
a griddle pan until really hot.
- Brush
the ciabatta cubes with the garlic oil and griddle
for 2 - 3 minutes, turning until lightly charred all
over.
- Remove
and put onto a board.
- Add
the apple wedges to the griddle pan and cook for 2
- 3 minutes, turning halfway until lightly charred.
- To
assemble, top each cube of bread with 2 slices of
apple, a cube of cheese and a sprinkle of chives.
- Secure
with a cocktail stick and serve.
Serves
4
CHILEAN
SPICY APPLE RICE SALAD
 Chilean
Spicy Pink Lady®
Apple Rice Salad - Chile is one of the
global growing regions for Pink Lady® apples, and
this simple rice salad is inspired by the flavour of
the country’s cuisine. Chipotle paste has a wonderful
smoky barbecue flavour with the kick of chilli. This
is the perfect lunchtime dish or delicious with cold
meats.
Ingredients
100 g long grain and wild rice
2 shallots, diced
1/2 sweet pointed Romano pepper, de-seeded and very
finely sliced
1 celery stick, finely diced
1 Pink Lady® apple, cored and diced
1 tomato, de-seeded and finely diced
15 g raisins
2 tbsp chopped fresh coriander
1/2 tsp mild chilli powder
2 tsp chipotle paste
2 tbsp 0 % fat Greek yoghurt
Method
- Bring
a saucepan of water to the boil and add the rice.
- Stir
with a fork and bring back to the boil.
- Gently
simmer for 15 - 18 minutes or according to pack instructions
until cooked.
- Drain
in a sieve and rinse in cold water.
-
Drain again thoroughly and put into a large bowl.
- Add
all the remaining ingredients and gently mix until
combined.
- Check
seasoning and serve.
Serves
2
APPLE
AND MOROCCAN GIANT COUSCOUS SALAD
 Pink
Lady®
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.
Ingredients
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
Method
- Put
the sherry into a small saucepan and gently bring
just below the boil.
- Add
the sultanas and set aside to soak.
- Meanwhile
put the couscous into a saucepan of boiling water
and gently simmer for 6 - 8 minutes until swollen
and tender.
- Drain
in a sieve and rinse in cold water.
- Drain
again thoroughly, using the base of a bowl to squeeze
out any excess liquid.
- Put
the paprika, cinnamon and cumin in to a dry frying
pan and gently heat until fragrant.
- Transfer
to a large bowl.
- Add
all the remaining ingredients and stir in the couscous,
sultanas and soaking sherry.
- Check
seasoning and serve.
Serves
2
APPLE
CAMBOZOLA AND WALNUT RISOTTO
 Pink
Lady®
Apple Cambozola and Walnut Risotto - Cambozola
is a combination of camembert and gorgonzola and is
a delicate cheese that combines beautifully with the
sweet Pink Lady® apple. An unusual idea for a risotto,
but with the classic flavour combinations of walnuts,
apple and blue cheese it will be sure to impress any
diner!
Ingredients
750ml vegetable stock
25g butter
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
300g Arborio risotto rice
1 Pink Lady® apple, cored and diced
100g cambozola, diced
50g soft goats cheese
50g grated parmesan cheese
2 tbsp chopped fresh oregano leaves
50g walnuts, toasted and chopped
Method
- Put
the vegetable stock into a saucepan and bring to the
boil, keep on a low heat on the hob.
- Meanwhile
put the butter and oil in a pan and gently cook the
onion and garlic for 3 - 4 minutes until softened.
- Add
the rice and stir to coat in the butter.
- Add
a spoonful of stock and gently cook until the stock
is absorbed, stirring occasionally.
- Keep
adding the stock gradually a ladleful at a time until
the rice is al dente, this will take about
18 minutes.
- Then
add the Pink Lady® apple, cheeses, oregano and
walnuts and put a lid on the pan.
-
Remove from the heat and set aside for 5 minutes.
- Check
seasoning, stir through and serve immediately.
Serves
4
BBQ
APPLE KEBABS
 BBQ
Pink Lady® Apple Kebabs with Ginger Yoghurt Dip
- Inspired by Australia, one of the growing regions
for Pink Lady® apples, these make the perfect end
to any barbecue – juicy fruit kebabs with a zingy
dip.
Ingredients
1 Pink Lady® apple, cored and cut into 12 wedges
150 g fresh pineapple, peeled, cored and cut into
4 cubes (1/4 small pineapple)
4 tbsp honey
150 g 0% fat Greek yoghurt
2 tsp freshly grated ginger
A few fresh mint leaves
Method
- Thread
the apples and pineapple onto 4 skewers.
- Heat
a griddle pan until really hot and cook for 4 - 5
minutes, turning until chargrilled or alternatively
cook on the barbecue.
- In
a small bowl mix together the Greek yoghurt, ginger
and remaining honey.
- Serve
the kebabs with the yoghurt and scatter with the mint.
Serves
2
APPLE
TOFFEE TART
 Pink
Lady®
Apple Toffee Tart - Pink Lady® apples
are grown in America, and to pay a tribute this is our
apple version of the classic American Banoffee pie.
Light crisp filo pastry encases sweet crunchy pink lady
apple slices and truly scrumptious toffee sauce. The
easiest tart you can make.
Ingredients
50 g butter, melted
8 x 25 g filo pastry sheets (approx. 24 cm x 25 cm)
1 x 397 g tin dulce du leche
2 Pink Lady® apples, cored and finely sliced
2 tsp caster sugar
15 g flaked almonds
Method
- Preheat
the oven to 200°C / 180°C fan oven / Gas mark
4.
- Put
a baking tray in the oven to preheat.
- Brush
the inside of a loose bottom 20 cm cake tin with a
little melted butter.
- Put
one sheet of filo pastry onto a clean work surface
and brush all over with butter.
- Lay
another sheet of filo pastry on top, slightly offsetting
the corners.
- Repeat
with butter and remaining filo pastry sheets.
- Take
the filo pastry stack and use to line the cake tin,
allowing the edges of the pastry to hang over the
edge.
- Spread
the dulce du leche all over the base of the pastry.
- Arrange
the apple slices all over the top of the dulce du
leche in circles, slightly overlapping the slices.
- Scrunch
the over-hanging pastry over the top of the apples.
- Brush
all over with a little butter, sprinkle with the sugar
and almonds and bake in the oven for 25 - 30 minutes
until golden and pastry is cooked.
-
Leave to cool for 10 minutes before serving.
Serves
8
FRENCH
CREPES
 French
Crepes with Pink Lady®
Apples - Based on the classic Crepe Suzette
from France, one of the European growing regions for
Pink Lady® apples, this apple version is refreshingly
delicious. Great served with a scoop of vanilla ice
cream.
Ingredients
For the pancakes:
125 g plain flour
1 vanilla pod, split in half
2 large eggs
200 ml whole milk
15g butter, melted plus extra for cooking
For the apple topping:
150 ml orange juice from 3-4 oranges
grated zest of 1 lemon and 1 orange
3 tbsp caster sugar
3 cardamom pods, crushed
30 g butter, melted
2 Pink Lady® apples, cored, thickly sliced and
then cut in half
Method
- Put
the flour and vanilla seeds into a bowl and add the
eggs.
- Gradually
whisk in the milk and butter until it forms a smooth
batter.
- Heat
a large frying pan and brush with the melted butter.
- Pour
in a ladleful of the batter, swirl the pan to make
a thin large pancake and cook for 1 - 2 minutes, turning
halfway until golden and cooked.
- Fold
into quarters, transfer to a warm plate and keep warm.
-
Repeat with remaining batter to make 4 large or 8
small pancakes in total.
- For
the apple sauce put the orange juice, lemon and orange
zest, sugar and cardamom pods into the frying pan
and bring to the boil.
- Gradually
stir in the melted butter, stirring until combined.
- Add
the apples and pancakes and gently warm through, tossing
in the sauce.
Serves
4
www.pinkladyapples.co.uk
|
