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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.

Ever fancied a cooking holiday? Ever fancied learning
to make bread - www.cookingholidays.co.uk

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<sup>®</sup> Apple CrispsHoney 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<sup>®</sup> Apple and Manchego TapasSpanish 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<sup>®</sup> Apple Rice SaladChilean 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

Apple and Moroccan Giant Couscous SaladPink 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.
  • Set aside.
  • 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<sup>®</sup> Apple Cambozola and Walnut RisottoPink 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<sup>®</sup> Apple Kebabs with Ginger Yoghurt DipBBQ 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.
  • Brush with 1 tbsp honey.
  • 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<sup>®</sup> Apple Toffee TartPink 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<sup>®</sup> ApplesFrench 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.
  • Serve immediately.

Serves 4


www.pinkladyapples.co.uk

Email Hub-UK : info@hub-uk.com