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Apples...
so sweet & sour! Brought to you by Bicolored Apples from Europe www.apples-europe.com This amazing competition was courtesy of Bicolored Apples from Europe, and our participants had to submit recipes that have been tried and tested by them along with a photo of the recipe. They also shared with us a bit about the recipe as we love to hear what inspired the dish. We are collating the winning recipes as well as a few selected ones, specially for the festive season. What we loved about all the recipes submitted was that, they not only seemed tempting but were also easy and practical to make at home. You will find all these delicious recipes in our website – all of the recipes had been judged according to the criterions: Use of Apples, Appearance of the Dish, Story behind the recipe, Complexity to make and whether it is Tempting to make. www.foodemag.com
Apple, Nut & Cardamom Baklava Roses with Honey Saffron Syrup Prep Time: 30-45 min (with defrost time) Cooking Time: 45 min; Serves: 12
Ingredients For Apple Filling 4 apples (2 bicolored, 2 green) 10 dried apricots, soaked in hot water 1 cup walnuts ½ cup whole almonds ½ cup slivered pistachios 2 tsp cardamom powder ¼ cup packed brown sugar ½ lemon, juiced 1 tsp butter pinch of salt 9 sheets of phyllo pastry 1 stick of butter, melted 2 tbs powdered sugar
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For Honey Saffron Syrup 1 ½ cups water ¾ cup honey 5 cardamom pods pinch of saffron 1 tsp orange blossom water ½ lemon, juiced
A nice balance of sweet and tart, it makes for a unique presentation suitable at any festive table.
Method
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By Roya Tarzaban
Preheat the oven to 180ºC, and butter your pie or cake pan. Defrost the phyllo pastry and roll out gently. Remove 9 sheets onto a cutting board, slice them in half width-wise, then half again. You should have 4 long stacks of phyllo. Cover with a damp towel to keep it from drying, and refrigerate the remaining phyllo to use in another dish. In a food processor, add the walnuts and almonds and pulse until they’re small in size. Pour into a bowl and mix in the cardamom powder, brown sugar, and a pinch of salt. Once the apricots soften, drain, add 2 tbs fresh water and blend into a paste. Cover and set aside. Core the apples and using a mandolin on the thinnest setting (1.5mm thickness), slice each apple, discarding the bottom and top slices. Take each stack, and slice in half to get half-moon slices. Place the apple slices in a bowl, pour the lemon juice, add 1 tsp butter and mix it gently. Cover with bowl with cling film and microwave the apples for 2 minutes, in 30 second increments until they are softened and pliable. Set aside to cool. Working in batches, layer three sheets of phyllo pastry on top of one another, brushing each layer with the melted butter. Brush some apricot paste onto the phyllo stack, and place the apple slices on the top halves, slightly overlapping. Alternate between the red and green apples for a nicer appearance. Sprinkle 1-2 tbs of the nut mixture on the lower half of the phyllo, and fold the bottom half over the apple slices with the rounded edges of slices exposed. Starting from the left end, gently roll the phyllo to form a rose shape, and place into the pie dish. Repeat this process three times to form 12 apple roses. Cover the apple roses with foil and bake for 30 minutes, then uncover and bake for another 15 minutes until golden and crisp. Keep an eye on the last 5 minutes so the edges of apples don’t burn. In a saucepan, place the water, honey, cardamom and saffron and bring to a simmer. Reduce the syrup in half, then add a squeeze of lemon juice and orange blossom water. Once the baklava is ready, pour the syrup over it. Set aside to cool, then lightly dust with powdered sugar and serve with your favourite tea!
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This recipe won the First Prize in our Recipe Competition in 2017
European coloured apples were given a MiddleEastern/Persian touch in this baklava inspired dessert – transforming apples and phyllo pastry into lovely rose-shaped deliciousness with exotic flavours of cardamom, saffron, apricots and orange blossom water.
Seared Ahi Tuna with Apple & Mango Salsa, Ginger-Lime sauce and Baked Sesame Crisps
By Roya Tarzaban
Prep Time: 30 min; Cooking Time: 15 min Serves: 2-4
Method
Ingredients
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300-325 gms Ahi Tuna Steaks (x2) ½ cup white sesame seeds ½ cup cup black sesame seeds Phyllo pastry ¼ cup vegetable oil ½ tsp salt & pepper
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Sauce 2 tsp sesame oil 2 tsp soy sauce 3 tsp white rice vinegar 2 tsp honey ½ shallot, finely minced 1 small garlic clove, crushed 1 thumb size ginger, minced 1 lime, zest Salsa 2 green apples 1 Thai mango 1 small red bell pepper 1 avocado 1 lime, juiced ¼ cup cilantro leaves 1 scallion (green part) Garnish (optional) 1 mild red chili, sliced microgreens
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It’s easy to make, fresh and light, sweet and umami, and just perfect as a summer appetizer in this oh-so-hot city!
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Preheat the oven to 180ºC, and line 2 baking sheets with parchment paper. In a shallow plate, mix the sesame seeds, salt and pepper. Defrost the phyllo pastry and roll out gently. Depending on the overall size of the pastry, starting from the top edge, measure and cut out 10x10cm squares. Refrigerate the remaining phyllo to use in another dish. Working in batches, layer three sheets of phyllo squares on top of one another, brushing each layer with oil. Cut the square stack diagonally in half to form 2 large triangles, then fold each half over pressing down, to form 2 smaller triangles. Repeat this process 6 times to form 12 small triangles. Take each phyllo triangle, and press them down into the sesame seed mixture. Place them onto the baking sheet, and bake for 5 minutes until they are golden brown. Remove them from the tray and set aside to cool. Prepare the sauce by adding all the ingredients into a small blender/food processor, and blending until you have a smooth dressing consistency. Alternatively, you may finely mince the shallot, garlic, and ginger; placing all the ingredients in a tight-sealed jar, then shaking to combine. Set aside in the fridge. Prepare the salsa by finely dicing the mango, red bell pepper, and lastly apples and avocado as they quickly can oxidize. Place them in a bowl, then add the lime juice, cilantro, and scallions. Mix them gently, then cover and refrigerate. Take each Ahi Tuna steak and gently press each side down into the rest of the sesame seed mixture. In a large, non-stick frying pan over medium-high heat, add a tsp of vegetable oil and place the tuna in. Depending on the thickness, sear each side for 1-1 1/2 minutes, turning over once. Remove the steaks from the pan to cool slightly. Slice the tuna steaks into thin strips and place them onto a platter. Top with the fresh apple-mango salsa, and drizzle over some sauce. Garnish with microgreens and mild red chili if desired, and serve with the sesame crisps.
To Serve •
This sesame-crusted and seared Ahi Tuna went all Tropical Asian with a wonderfully vibrant and delicious combination of crisp and tart green apples, mango, red bell peppers, avocado, and cilantro. Drizzled with a soy-ginger-lime sauce, and served with crispy sesame phyllo triangles.
This Thisrecipe recipewon wonthe theSecond SecondPrize Prizeininour ourRecipe RecipeCompetition Competitioninin2017 2017
Green Apple and Kiwi Sauce
By Khushbu Gandhi
Prep Time: 10 min; Cooking Time: 15 min Serves: 10 Serves 4
Method
Ingredients
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4 kiwis scooped and chopped 1 green apple grated 1 tbsp sugar 1 tsp salt 1 green chilli chopped 1 tsp paprika 1 tsp cumin powder 1 tsp garam masala (ground spice mix) 1 tsp mustard seeds 1 tsp olive oil
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In a pan, heat olive oil and add mustard seeds. Now add remaining ingredients and cook for 15 mins. Keep on stirring in between and your chutney is ready.
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Refrigerate it in order to enjoy it for more days.
To Serve
Made from tangy and sweet kiwis and green apple, it’s the most simple and tasty chutney .It’s not only tasty but also nutritious. Kiwi is high in nutrients, minerals & proteins. And green apple contains a lot of Vitamin A, B as well C, it is very good for the nourishment of skin and also has a whitening effect on it.
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This recipe won the Third Prize in our Recipe Competition in 2017
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This recipe won the Second Prize in our Recipe Competition in 2017
Beetroot & Apple Soup
By Vijitha Aruinayagam
Serves 4
Method
Ingredients
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1 tbsp vegetable oil 3 peeled beetroots 1 onion 3 apples 1 ½ tsp salt ½ tsp fresh ground pepper 4 tbsp apple cider 1 cup sour cream mustard seeds
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Heat oil in a large saucepan over medium-high heat. Add beetroots and onions and cook until the onions soften — for about 5 minutes. Add apples and cook for 5 more minutes. Add 1 teaspoon salt, pepper, 2 tablespoon apple cider and 4 cups of water. Bring soup to a boil, reduce to a simmer, cover, and cook until beets are tender — about 40 minutes. Puree small batches of soup in a blender until smooth, adding remaining apple cider if necessary to reach the desired consistency. Bring soup to room temperature and chill until ready to serve.
Serving Instructions •
Make sour-cream mixture: Combine the remaining ingredients in a small bowl and serve a tablespoon of the mixture with each serving of the soup
This soup has been close to my heart as my mom makes this as a quick solution for heartburn and gastritis. Its easy and quick too.
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This recipe won the First Prize in our Recipe Competition in 2016
Apple Cup Souffle with Barberry-Nut-Halawa Sauce
By Bahar Yeganeh
Serves 4
Ingredients For the Sauce 2 tbsp barberries 1 ½ tbsp finely chopped almonds 1 ½ tbsp finely chopped walnuts 3 tbsp halawa ¼ cup water For Apple Cup Souffle 4 apples ½ lemon or lime 2 tbsp water 2 eggs (separate the yolks from egg white) 1 tsp cinnamon 1 tsp orange zest
Method
For the Sauce • Simmer the barberries with two tablespoons of water until softened. • Add the almonds and walnuts and mix until slightly toasted. Add the halawa and remaining water. • Mix all ingredients to a smooth, creamy consistency. Pour over each apple cup souffle and serve. For Apple Cup Souffle • Preheat the oven to 190º Celsius. • Slice off the bottom and top of all four apples, so that each apple sits flat. Rub the top edge of each apple with a lemon or lime to prevent browning. • Scoop out the inside of the apples with a melon scooper/teaspoon. Place the scooped apple into a pan with two tablespoons of water. Make sure to remove any seeds. • Cover and simmer for 5-10 minutes or until soft. Use a sieve to push the cooked apple into a bowl along with two egg yolks and cinnamon 8. Beat all the ingredients together. • In a separate bowl, whisk the egg whites until you see stiff edges form. Fold in the apple/egg yolk mixture into the whisked egg white. Spoon the mixture into each apple cup and flatten the top. • Place the apple cups on a baking tray and bake for 20-25 minutes. • Pour the sauce on top of each apple cup souffle and serve.
My love for dessert and breakfast inspired me to create this healthy recipe. Being a registered dietitian/nutritionist, I'm constantly on a mission to create healthy, yet satisfying recipes for my patients, as well as for my friends and family. This apple cup soufflé will satisfy any sweet tooth, and serve as a nutritionally well-balanced plate. So, you can eat it as your breakfast, snack or dessert! I chose the barberries and halawa to create the sauce since they both remind me of my childhood days, growing up in a Persian household. Barberries are widely used in many savory Persian dishes. The halawa was a rare treat given to my siblings and I only on occasion, hence I have a distinct memory of its taste.
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This recipe won the Second Prize in our Recipe Competition in 2016
3 Way Bicolored Apple Surprise Serves 2
By Zendy Marsam
Ingredients
Method
For Apple Sauce 1 and ½ large apples, cored and chopped 1 tbsp natvia ½ tsp ground cinnamon 1 tsp fresh lime juice
For Apple Sauce • Place all the ingredients in a saucepan with a splash of water. • Simmer until reduced to a sauce. • Let the sauce cool and then place into small round ice-cube moulds and freeze.
For Mousse 1 cup low fat plain yogurt ½ cup coconut cream 1 /3 cup natvia 1½ tbsp unsweetened gelatine powder For Apple Glaze 2 cups of apple juice 1 tbsp unsweetened gelatine powder A few drops of red food colouring For Caramelized Apple 2 large bicolored apples, cored and thinly sliced 1½ tbsp brown sugar ½ tsp margarine ½ tsp ground cinnamon
For Mousse • Add 4 tbsp of coconut cream into the gelatine and mix it immediately. • Leave it for few minutes and then melt in the microwave until it turns into a liquid. • Add the natvia, yogurt and coconut cream into a mixer and mix at high speed until thickened. • Add gelatine mixture and stir well to combine. For Apple Glaze • In a sauce pan, place the apple juice and gelatine. Let it cook until the gelatine dissolves. • Add the red food colouring. • Bring it to a slight boil, then remove and let it cool. For Caramalised Apple • In a frying pan, add sugar and let it melt and caramelise. • Add the margarine and apple. • Let the apples cook on a low heat for 8-10 minutes, then remove from the pan. To Assemble • Prepare a spherical mould (the size of an apple) and pour 1/4 the yogurt mousse into each mould. • Add the frozen apple sauce into the centre then cover with some more yogurt mousse. Keep it in the freezer until you need it. • Pull the yogurt mousse half-spheres from each mould and put on a rack. Pour the apple glaze over the top of the forms until evenly coated. Place on a plate and keep in the fridge until you serve. • Place the caramelised apples into a circular pattern in the middle of a serving plate. Carefully place the half-apple form on top. Sprinkle with some crushed pistachio nuts.
My '3-Way Bi-Colored Apple Surprise' is a re-created bicolored apple dessert – with 3 different apple styles incorporated. The skin of the half-apple shape is a thin Apple Jelly layer that is coloured red reminiscent of the fruit. A green bi-coloured skin effect hides under an edible Impatiens flower in the form of crushed pistachio nuts. Cutting the apple open reveals the drama with the contents oozing out similar to a lava cake. Inside, a coconut mousse represents the white flesh of the apple. The light-textured mousse is sugar-free adopting a yogurt base to keep things vaguely healthy!
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The 'ooze' of the dessert - the central core of the apple – is a spiced apple coulis. This adds an intricate cinnamon and clove flavour - and a touch of surprise to the ensemble. A fringe of caramelised apples ground the composition onto the plate and add a third delightful bi-colored apple flavor. I'm sure this dessert will thrill the guests at my next dinner party!
This recipe won the Third Prize in our Recipe Competition in 2016
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Apple Rose Pie
By Jnalyn Manabat
Prep Time: 10 min Cooking Time: 15 min Serves: 10
Ingredients
Method
½ sheets puff pastry ¼cup cream cheese 3 tbsp sugar cinnamon 1 apple 1 tbsp lemon juice 3 tbsp waterA pinch of cinnamon cold water
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Take out the core and thinly slice the apple. Combine the apple slices with lemon juice and water in a bowl and microwave 3 minutes. Cool the bowl in some ice water. Pat dry the apple slices of excess moisture and set aside. Roll out the puff pastry and cut into small strips. Spread cream cheese and sprinkle on sugar onto the puff pastry strips. Arrange the apple slices and sprinkle cinnamon on top. Fold the pastry puff in half lengthwise and roll them up. For the Crust, just crumble a biscuit,mix it with butter.Place it in the tin. Bake for 40 minutes at 375ºF.
To Serve •
You can sprinkle also with confectioners sugar when serving.
Quinoa Apple Rice Pudding Serves 2
By Khushbu Gandhi
Ingredients
Method
2–3 firm and ripe apples, peeled and grated 1 litre full fat milk ¼ cup chopped dates 4 tbsp sugar or as per taste ¼ tsp cinnamon powder 1 2 crushed cardamom pods ¼ Cup chopped cashewnuts
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In a heavy bottomed saucepan heat milk and add chopped dates, cardamom pods and cashews. Cook on a medium flame while stirring continuously until milk thickens and reduced to almost half. Meanwhile combine grated apples, sugar and cinnamon in a broad non-stick pan and stew till sugar melts and continue to cook till most of the moisture evaporates and apples turn golden in color with thick jam like consistency. Remove from the flame, allow it to cool completely and keep aside. Once cooled, add the prepared apple mixture to the reduced milk. Stir nicely. Bring to boil once and then remove from the flame. Serve hot/chilled garnished with chopped nuts.
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Serve hot/chilled garnished with chopped nuts.
Date and Apple Kheer is a delicious, gluten-free Indian pudding. This is one of those versatile Indian desserts, which is eggless and made of minimal ingredients.
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A fully vegan, gluten-free, refined sugar-free dessert that looks intriguing, tastes amazing, and has taken back to memories of my past.
Blackberry & Apple Pie Serves 2
By Sandy Edge
Ingredients
Method
For Pie Casing 2 apples
For Pie Casing • Cut a circular cone into the top of the apple, about 1.5 cm in diameter. Set the conical piece aside for decoration. • Using a melon-baller, scoop out the flesh from the inside of the apple – leaving 7-8 mm of apple adjacent to the skin. Remove the core and set the flesh aside. • Cook the apple in a sous vide bath set at 80 degrees Celsius (175º Fahrenheit for 30 minutes. Remove and allow to cool. For Blackberry & Apple Reduction • Place the apples and blackberries into a saucepan and cover the bottom of the pan with half a centimetre of water. Add the vanilla and cinnamon. • Cover the saucepan and bring to a low simmer for 15-20 minutes, stirring occasionally. For Pastry • Place the flour and nut meal in a bowl together with the xanthan gum and salt. Mix well. • Add the coconut oil (in a solid state) and rub together with your fingers. (The pastry mix may not clump together like a normal shortcrust pastry). Carefully add cold water to the pastry mixture. Add only a little at a time and keep mixing well before adding more water, so that you judge when you do not need to add any more. • When the pastry mixture is clumping together and becoming a little sticky then roll out and sprinkle the granola on top – pressing gently into the pastry. Shape the pastry onto circles that are just larger than the diameter of your apples. Cut a hole on the middle of the pastry circles to form a ring. • Bake in the oven on 180º Celsius for 15-20 minutes or until slightly browned. Remove and let cool. For Custard • Heat the almond milk in a pan with the natvia to just below boiling point, stirring often. Meanwhile, finely grate a small amount of turmeric into a small bowl. Add 2 tsp of cold water and press the turmeric into the water with the back of a teaspoon to transfer the colour. Strain the turmeric juice through a fine sieve. • Add the cornflour, vanilla paste and cinnamon and mix into a paste. • Add the paste to the milk mixture and bring to a gentle simmer, constantly stirring. Keep simmering until you get the consistency you want. If you require a thicker custard, add more cornflour. For Assembly • Place the apples slices and pastry rings into a reformed apple shape. Carefully spoon in the Blackberry and Apple reduction. Serve with some fresh blackberries with the Custard on the side.
For Blackberry And Apple Reduction Discarded apple flesh from the pie casing One punnet of fresh blackberries ½ pod of vanilla bean seeds (or ½ teaspoon of vanilla bean paste) 2 cinnamon sticks For Pastry ½ cup quinoa flour ½ cup of macadamia nut meal (cashews or almonds can be used) 2 tbsp cold-pressed coconut cil (in solid form – place in the fridge) 1 tsp xanthan gum a pinch of salt cold Water a sprinkle of granola For Custard 200 ml almond milk, 1 tbsp natvia (a stevia natural sweetener) ½ tsp vanilla paste, 2 tsp cornflour 1 cm of fresh turmeric A pinch of cinnamon cold water
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A fully vegan, gluten-free, refined sugar-free dessert that looks intriguing, tastes amazing, and has taken back to memories of my past.
Kunafa Cone with Apple Mango Purée & Cream Serves 4-6
Ingredients • • • • • • • • • • •
Kunafa pastry 200 gms butter 1 ½ tsp sugar syrup 2 tbsp red food color a pinch dissolved in water fresh beaten cream 3 tbsp mango puree ¼ cup Bicolored apples ¼ cup cut in small squares cardamom powder a pinch water ½ cup sugar 1 tbsp lemon juice ¼ tsp
By Naina Shakeb
Method • • • • • • •
Take around 150 - 200 gms of kunafa, and shred it hard as it has to be finely shredded first, and then add butter and keep working with hands to separate each strand well and butter should be mixed evenly. Take a small cone shape mould, and wrap kunafa strands evenly all around it, it will take few minutes to wrap neatly and make it into a cone shape. Now bake this cone for about 20 to 25 minutes at preheated oven at 180ºdegrees. Remove from oven and let it cool, drizzle sugar syrup all over the cone. Peel and cut apple into very small squares and boil in water, lemon juice, cardamom & sugar till apples are soft. Drain & reserve water and cool apples. Beat fresh cream , add mango puree into it, do not mix puree completley. Fill Kunafa cone with mango cream and apple chunks.
I devour recipe videos, articles and blogs on food, and food shows on a regular basis, and my inspiration to cook comes from all of this. The recipe for this dish is a combination of ‘Tasty’ videos and MasterChef Australia, which has been inspiring me since its first season. So many of my skills, or attention to detail in cooking has come from watching the Masterclasses in the first few seasons. The last two seasons of the show have been focusing a lot on parfaits – the French ice cream like dessert. So, when it came to this competition with Bicolored Apples, I was interested to see how I could pair a parfait and apple. This dessert is a classic hot-cold dessert – hot, baked apples with a crumble, served with a cold, creamy salted caramel parfait. To add a twist, I have crisped up the apple peels and used rosemary in it as well as in the crumble. It is simple and a delight to eat for some warmth and comfort.
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Place this filled cone in a serving plate, cream mixture will start oozing out, slightly drizzle the juice/water which was left when apples were boiled. It gives a sweet & sour flavor to the dish. Garnish with nuts of your choice!
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Apple Walnut Baklava
By Lama Gharaibeh
Prep Time: 10 min Cooking Time: 15 min Serves: 2
Ingredients
Method
phyllo pastry thawed 3 apples chopped into small pieces ½ cup roasted walnuts 1 tbsp flour 1tbsp maple syrup 2 tbsp brown sugar 1 melted stick of butter cinnamon pistachio
Filling • Combine the Apples , flour , maple syrup, brown sugar , cinnamon in a saucepan and cook until the apples are tender and coated with thick sauce. • Let the apples to cool down and add the roasted Walnuts. • Start layering half the sheets of the phyllo dough brushing butter after each layer, spread the apple Walnut filling and layer the remaining dough the same way . • Cut the Baklava in the desired shape. • Bake in a preheated oven (180ºC) for 30 minutes until golden and crispy. • Soak with the rose water cinnamon syrup* and let it cool down and then serve with some pistachios on top. (*The syrup is made by boiling 2 cups of sugar with 1 cup of water a squeeze of a lemon and a 2 sticks of cinnamon and when it thickens, add 1 tbsp of rose water).
To Serve •
Serve the Baklava pieces at room temperature sprinkled with pistachios.
Hassleback Apple with Rosemary & Salted Caramel Parfait Serves 4-6
Ingredients Salted Caramel Parfait • 3 egg yolks • 200 ml whipping cream (40 ml for the salted caramel and 160 for the parfait) • 80 gm sugar • ½ tsp sea salt Hasselback Apple • 2 medium apples (cored and peeled – reserve the peels) • 1 tbsp melted unsalted butter • 1 tbsp brown sugar • ½ tsp cinnamon powder • a pinch of salt Rosemary Streusel • 2 tbsp cold unsalted butter cut into small pieces • 1 tbsp flour • 1 tbsp rolled oats • 2 tbsp brown sugar • ¼ tsp cinnamon powder • ½ tsp minced rosemary Apple Crisp • peels from 1 apple • 1 tsp sugar • ½ tsp rosemary (minced) • a pinch of salt
To assemble • • •
Place the apple halves on a plate and place two quinelles of the salted caramel parfait on the side. Crush the apple crisp on the top of the parfait and place a peel against it as well. Serve while the apple is warm.
By Sandy Edge
Method Salted Caramel Parfait • Create a caramel in a saucepan with the sugar on medium heat. • Once it reaches the amber colour, put in the cream and stir vigorously to prevent clumping, till it is smooth. • Add the salt and turn off the gas. Set aside. • For the parfait, whisk the egg yolks well till they are pale and creamy. • Now, add the salted caramel sauce and continue whisking on high till it reaches the ribbon stage. • Then, in a separate bowl, whisk the 160 ml of whipping cream till it reaches soft peaks. And, fold it into the egg-salted caramel mixture. • Pour this into a prepared cake tin with parchment paper and cover. Set in the freezer for a minimum of three hours or till set. Hasselback Apple • Preheat the oven to 200ºC. • Mix together the butter, sugar and cinnamon powder and salt. • Cut the apple into equal halves and slice each half hasselback style – 1 cm thick slices with the base intact. • Brush the butter mixture generously onto the apples and place on a parchment • paper. Cover with aluminum foil and bake in the oven for 20 minutes. • In the meanwhile, prepare the crumble. Rosemary Streusel • Mix together all the dry ingredients. • Put in the cold butter and crumble it with your fingers, till it all resembles sand. Set in the fridge till it is needed. • When the 20 minutes of the Apple Hasselback is up, take it out and crumble this mixture on the top. • Place the tray of apples with the crumble back into the oven at 250 C till browned from the top. Apple Crisp • Place the peels on a parchment paper. Sprinkle with the sugar, rosemary and salt. • • Cover with another parchment paper and top with a heavy cake tin. • • Bake in the oven for 10 minutes till dark golden in colour. • *You can do this in the last 10 minutes of the apple hasselback baking procedure.
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