Search results for: apple

Here are the search results for your query. Please use our advanced search page for more specific results.

Chicken, Apple and Cherry Tomato Skewers

What is the secret to making the best possible skewers? Pairing the right ingredients and flavors! This is our idea for the day: spiced chicken, cherry tomatoes, and some apple pieces. The skewers come with this great, light-as-a-feather side: butter-fried carrot, with a touch of orange juice and brown sugar.

Chicken, Apple and Cherry Tomato Skewers Read More »

Ingredients Needed for Chicken, Apple and Cherry Tomato Skewers

7 ounces of chicken breast
1 tablespoon olive oil
1 teaspoon thyme powder
1 teaspoon dried oregano
1 tablespoon oyster sauce
1 tablespoon soy sauce
salt
pepper
½ lemon
8 cherry tomatoes
1 teaspoon butter
1 teaspoon brown sugar
½ orange
4 tablespoons of milk
salt

How to Make Chicken, Apple and Cherry Tomato Skewers

  1. Preheat the oven to 360°F/180°C.
  2. Dice the chicken breast, around 1 inch (2.5 cm) thick.
  3. Add them in a large bowl, and season them with olive oil, thyme, oregano, oyster sauce, soy sauce, salt, and pepper. Mix so the meat can be flavored with spices.
  4. Peel the apple and cut it in small dices. Squeeze the juice from half of lemon on top of them.
  5. Keep the wooden skewers in water, so you can prevent them from burning.
  6. Use about 4 skewers and slide chicken, apple, and cherry tomatoes through them, according to your preferences. If you have any apple left, keep it for later.
  7. Slide them into the oven and roast them for the next 30 minutes.
  8. Shred the carrot in long, thin shreds.
  9. Heat a skillet over medium heat, and add the shredded carrot and 1 teaspoon of butter. Add any leftover apple.
  10. Squeeze the juice out of half of an orange, add 1 teaspoon of brown sugar, and cook for 2-3 minutes.
  11. Serve the skewers with the carrot and apple side.

Caramelized Apples

How to make a great dessert starting with just a couple of apples? First caramelize them in the oven with some rosemary, sugar, and cognac. And then the fun part starts: flambee them with a nice mix of apple juice and vodka, and serve them with a few topped raisins and powdered sugar. We think they will be an absolute hit!

Caramelized Apples Read More »

Ingredients Needed for Caramelized Apples

2 apples
2 rosemary sprigs
2 teaspoons of brown sugar
2 tablespoons of cognac
¼ cup vodka
2 tablespoons of raisin
powdered sugar

How to Make Caramelized Apples

  1. Preheat the oven to 360°F/180°C.
  2. Use an apple corer to remove the cores of the apples.
  3. Place them in 2 separate ramekins, and add them inside a small baking tray.
  4. Place the rosemary sprigs inside the apples, and top them with brown sugar and cognac.
  5. Slide the tray into the oven and bake them for the next 20 minutes.
  6. Take them out of the oven and slice them in halves.
  7. Heat a skillet over medium-high heat and pour the apple syrup left from the apples. Bring it to a boil, place the apples in the skillet skin-side up and pour the vodka.
  8. Use a lighter to flambe the vodka. Cook the apples until the flame disappears. (If you don’t feel up to, you can skip the flambe part).
  9. When serving the apples, take out the rosemary, and serve them with a few raisins on top.
  10. If you want, you can sprinkle some powdered sugar on top.
Ground Beef Noodle Stir-Fry

Ground Beef Noodle Stir-Fry

Here’s an idea on how to upgrade your next noodle stir-fry and give it an Asian touch: use rice noodles and combine them with ground beef and apple. Generously flavor everything with turmeric, lime, coriander, oregano, and onion. Serve warm.

Ground Beef Noodle Stir-Fry Read More »

Ingredients Needed for Ground Beef Noodle Stir-Fry

2 teaspoons olive oil
1 red onion, chopped
1 teaspoon brown sugar
1 teaspoon dried coriander
1 teaspoon dried oregano
1 pound ground beef
1 tablespoon tomato paste
½ apple, julienned
1 tablespoon dill, finely chopped
lime zest
8 ounces cooked noodles
1 teaspoon turmeric
1 tablespoon fresh coriander

How to Make Ground Beef Noodle Stir-Fry

  1. Heat the oil in a pan over low-medium heat and add the onion.
  2. Cook and stir until tender.
  3. Stir in the brown sugar, dried coriander, and oregano.
  4. Add the ground beef and turn the heat to medium-high.
  5. Break the ground meat into smaller pieces, then cook for 15 minutes, while occasionally stirring.
  6. Stir in the tomato paste and apple.
  7. Season with salt, pepper, dill, and lime zest.
  8. Add the cooked noodles and turmeric. Cook and stir for 1-2 minutes.
  9. Season with fresh coriander, stir and remove from heat.
Quince Tart

Quince Tart

Let’s use quinces instead of apples for this tart. Of course, we’re going to tame a little the tartness of the quince wedges by cooking them in a vanilla-flavored sugary liquid. Then off with the quince-filled puff pastry into the oven for the next 20 minutes.

Quince Tart Read More »

Ingredients Needed for Quince Tart

1 cup of water
5 ounces sugar
1 teaspoon vanilla extract
2 quinces, cored and wedged
butter
8 ounces puff pastry (1 sheet)

How to Make Quince Tart

  1. Heat the water in a smaller pot. Add the sugar and vanilla extract. Cook and stir until the sugar melts.
  2. Add the quince edges and cook them for about 1-2 minutes while occasionally stirring.
  3. Coat a tart pan with butter and line it with a puff pastry sheet. Trim it and poke holes into it with a fork.
  4. Bake for 10 minutes at 350⁰F/175⁰C.
  5. Add the cooked wedges together with the sweet liquid to the tart pan. Bake for 20 minutes at 330⁰F/170⁰C.
  6. Garnish with powdered sugar.
Pan-Fried Chicken Drumsticks with Onion Mashed Potatoes

Pan-Fried Chicken Drumsticks With Onion Mashed Potatoes

This is not your usual mashed potato, but a fancier richer paprika-spiced version of it. One that has fried onion and garlic and egg. We’re serving this with pan-fried drumsticks cooked with apple and onion.

Pan-Fried Chicken Drumsticks With Onion Mashed Potatoes Read More »

Ingredients Needed for Pan-Fried Chicken Drumsticks With Onion Mashed Potatoes

1½ tablespoon canola oil
2 chicken drumsticks
pepper
1 onion, chopped
1 apple, peeled, cored and sliced
⅓ cup apple vinegar
3 tablespoons butter
1 onion, minced
3 garlic cloves, crushed
salt
1 teaspoon paprika
4 potatoes, cubed
¼ cup heavy cream
1 egg

How to Make Pan-Fried Chicken Drumsticks With Onion Mashed Potatoes

  1. Heat 1 tablespoon of canola oil in a pan. Turn the heat to high, add the drumsticks and fry them until golden brown on both sides. Season with pepper in the process.
  2. Transfer the seared drumsticks to a bowl and set them aside. Lower the heat and add the chopped onion to the same pan.
  3. Stir in, then cook for 8 minutes.
  4. Add the apple slices and stir them in.
  5. Add the seared drumsticks, pour the apple vinegar over them, cover with the lid and cook for 12 minutes.
  6. Start heating the remaining canola oil in a pan over low heat and add 1 tablespoon of butter. After it melts, add the minced onion.
  7. Cook and stir until tender. Add the crushed garlic, season with salt, paprika, and pepper. Stir in and remove from heat.
  8. Fill a pot halfway with water and heat it over low heat. Add the potatoes and cook them.
  9. Strain the cooked potatoes and discard the liquid. Add them to the pot with the heavy cream and the egg. Mix.
  10. Add the remaining butter. Stir it in.
  11. Stir in the cooked minced onion, too.
  12. Serve the drumsticks over the apple and chopped onion mixture together with the mashed potatoes.
Waldorf Salad

Waldorf Salad

This is not Tschirky’s original Waldorf salad. Instead, we played a little with the ‘classical’ recipe. We kept the walnuts, apples, and celery, but we substituted grapes with pineapple and tossed cognac-soaked dried fruits into the mix. No mayonnaise! And no bed of lettuce or other leafy greens, this time. Try it. It’s good!

Waldorf Salad Read More »

Ingredients Needed for Waldorf Salad

3 tablespoons dried fruit mix
1-ounce cognac
1 canned pineapple, diced
½ celery root, shredded
1 apple, grated
4 tablespoons walnuts, crumbled

How to Make Waldorf Salad

  1. Add the dried fruits to a smaller bowl and pour the cognac over them. Let them soak for 15 minutes.
  2. Add the pineapple, celery root, and apple to a bowl and mix.
  3. Strain the cognac-soaked dried fruits, add them to the fruit mixture bowl and mix them in. Discard the cognac.
  4. Top with the crumbled walnuts and serve.
Grilled Mushrooms with Couscous Salad

Grilled Mushrooms With Couscous Salad

Let’s grill some mushrooms to yumminess, but not before flavoring them with a spicy mixture. Serve them with a simple couscous salad, where you add some apple, red onion, parsley, and lemon zest. Let us know what you think!

Grilled Mushrooms With Couscous Salad Read More »

Ingredients Needed for Grilled Mushrooms With Couscous Salad

¾ cup couscous
1 cup hot water
1 teaspoon cumin powder
1 teaspoon smoked paprika
1 teaspoon fennel seeds
1 teaspoon sugar
1 teaspoon salt flakes
10 ounces of brown mushrooms (caps only)
1 tablespoon vegetable oil
1 red onion, diced
1 tablespoon fresh parsley, chopped
1 teaspoon lemon zest
salt
pepper
½ apple, diced

How to Make Grilled Mushrooms With Couscous Salad

  1. Add the couscous to a bowl, pour the hot water over it and let it soak for 6 minutes.
  2. Add the cumin powder, smoked paprika, fennel seeds, sugar, and salt flakes to a small bowl. Mix until even.
  3. Add the mushrooms to a bowl and drizzle them with vegetable oil and add the spice mixture. Mix to coat them using your hands.
  4. Skewer the coated mushrooms, then grill them for 8 minutes on both sides.
  5. Add the couscous, red onion, parsley, lemon zest, and apple to a bowl. Season with salt and pepper and mix until even. Serve with grilled mushrooms.
Fruity Carrot Cake with Cashew Frosting

Fruity Carrot Cake With Cashew Frosting

This cake could easily be described as extremely nutty and fruity. It’s a very nutritious and healthy gluten-free carrot cake that has in it not only banana and apple, but also oat flakes, almond flour, walnuts, almond milk, cashew nuts, and coconut milk. Taste it and tell us if you have ever had such delicious brain food before.

Fruity Carrot Cake With Cashew Frosting Read More »

Ingredients Needed for Fruity Carrot Cake With Cashew Frosting

2 eggs
⅓ cup coconut oil
1 small banana, mashed
¼ cup brown sugar
4 tablespoons of maple syrup
⅔ cup oat flakes
1 small apple, shredded
3 medium carrots, shredded
½ cup almond flour
salt
1 teaspoon baking soda
1 teaspoon cinnamon
¼ cup walnut, crumbled
2 teaspoons of vanilla extract
1 cup heavy whipping cream
½ cup almond milk
1 ¼ cups of cashews
¼ cup coconut milk
2 tablespoons of lemon juice

How to Make Fruity Carrot Cake With Cashew Frosting

  1. Add the eggs, 1/4 cup coconut oil, mashed banana, brown sugar, 2 tablespoons of maple syrup, oat flakes, apple, carrot, almond flour, baking soda, cinnamon, walnuts, 1 teaspoon of vanilla extract, whipping cream, and almond milk to a bowl. Season with salt and mix until even.
  2. Line a 9 x 3 inches Springform pan with parchment paper. Pour the mixture in it and bake for 45 minutes at 360⁰F/180⁰C.
  3. Add the remaining coconut oil, cashew nuts, coconut milk, lemon juice, the last 2 tablespoons of maple syrup, and the remaining teaspoon of vanilla extract to a blender. Blend until smooth.
  4. Top the cake basis with this frosting. Optionally, garnish the cake with baby carrots and crumbled walnuts.
Pork Tenderloin with Prune Sauce

Pork Tenderloin With Prune Sauce

Let’s bake pork tenderloin together with a sweet mixture of green apples and sweet potatoes. Enhance the pork and the vegetable side with an interesting and stylish white wine and prune sharp sauce. Now let the flavors enchant your guests. Can you hear their words of praise, already?

Pork Tenderloin With Prune Sauce Read More »

Ingredients Needed for Pork Tenderloin With Prune Sauce

1 cup prunes, pitted
1 cup white wine
2 small green apples, halved and sliced
2 small sweet potatoes, thickly sliced
2 small onions, quartered
2 tablespoons of olive oil
salt
1 teaspoon dried rosemary
pepper
1 pound pork tenderloin
1 teaspoon mustard
1 teaspoon butter
½ cup vegetable stock

How to Make Pork Tenderloin With Prune Sauce

  1. Add the prunes to a bowl and pour the white wine over them. Let them soak for 60 minutes.
  2. Add the green apples, sweet potatoes, onion, and 1 tablespoon of olive oil to a bowl. Season with salt, pepper, and dried rosemary. Mix until even.
  3. Add the pork tenderloin to a roomy baking dish. Season with salt and pepper on both sides and rub in.
  4. Add the vegetable mixture, drizzle with the remaining tablespoon of olive oil, then bake for 35 minutes at 390⁰F/195⁰C.
  5. Add the soaked prunes and white wine to a skillet over low heat. Cook and stir until it bubbles.
  6. Add the mustard and butter. Cook and stir in until the butter melts.
  7. Add the vegetable oil, stir in, then cook for 15 minutes, or until reduced. Serve this prune sauce over pork and veggies.
Clay Pot Chicken Roast

Clay Pot Chicken Roast

Get the most tender meat for your chicken and all the savory flavors in one place by baking it in a traditional clay pot with lid. Remove the lid and cook some more and you’ll get the crispy skin bonus. Flavor it with lemon, rosemary, and garlic. Lemon-flavored red cabbage and apple pan-cooked with onion work really well as a side-dish.

Clay Pot Chicken Roast Read More »

Ingredients Needed for Clay Pot Chicken Roast

1 whole chicken
½ medium lemon, cubed
3 garlic cloves
2 tablespoons of olive oil
3 fresh rosemary sprigs
1 tablespoon vegetable oil
1 medium onion, minced
½ red cabbage, shredded
salt
pepper
2 tablespoons of lemon juice
1 medium apple, sliced

How to Make Clay Pot Chicken Roast

  1. Place the chicken inside a roomy clay pot. Add the cubed lemon, garlic, olive oil, and rosemary sprigs. Cover with the lid and bake covered for 60 minutes at 360⁰F/180⁰C.
  2. Remove the lid and bake uncovered for 15 minutes at 360⁰F/180⁰C.
  3. Heat the vegetable oil in a deep pan over low heat and add the onion. Cook and stir until tender.
  4. Add the red cabbage, season with salt and pepper, then stir in. Add the lemon juice and stir some more.
  5. Add the apple slices, stir them in, then cook for 15 minutes. Remove from heat and serve with the chicken.
Creamy Turkey and Mushroom Stew

Creamy Turkey and Mushroom Stew

Make this stew meaty and creamy with turkey thighs and crème fraiche. An interesting fruity touch comes from cooking everything in apple cider and then tossing some cranberry sauce into the pan.

Creamy Turkey and Mushroom Stew Read More »

Ingredients Needed for Creamy Turkey and Mushroom Stew

3 tablespoons of flour
2 teaspoons of dried parsley
2 pounds of turkey thighs, cubed
2 shallots, halved
4 ounces of mushrooms, halved
1 cup apple cider
salt
pepper
1 tablespoon cranberry sauce
½ cup crème fraîche
1 tablespoon fresh parsley, chopped

How to Make Creamy Turkey and Mushroom Stew

  1. Add the flour and dried parsley to a bowl. Mix them until even.
  2. Add the turkey meat and mix to cover it with the mixture.
  3. Heat 1 – 2 tablespoons of vegetable oil in a saucepan and add the coated meat. Cook and stir for 7 – 8 minutes.
  4. Add the shallots and mushrooms. Stir them in. Add the apple cider, season with salt and pepper, cover with the lid and simmer for 40 minutes.
  5. Add the cranberry sauce and creme fraiche. Stir them in. Garnish with fresh parsley and serve.
Hot Fruit Salad

Hot Fruit Salad

Welcome to a feast for your sweet tooth! This hot fruit salad is indeed a scrumptious combination of textures: pleasantly flavourful dried cranberries and apricots with extra-juicy and soft canned pears and peaches. Make sure you flavor this fruity treat with applesauce, nutmeg, and cinnamon.

Hot Fruit Salad Read More »

Ingredients Needed for Hot Fruit Salad

⅓ cup brown sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
salt
1 cup apple sauce
⅓ cup melted butter
10 ounces of canned pears
7 ounces of canned peaches
2 ounces of dried cranberries
3 ounces of dried apricots
powdered sugar for garnishing

How to Make Hot Fruit Salad

  1. Add the brown sugar, nutmeg, and cinnamon to a bowl. Season with salt and mix using a whisker.
  2. Add the applesauce and melted butter. Mix more until even. Set aside.
  3. Add the canned pears, canned peaches, dried cranberries, dried apricots, and the applesauce mixture to a slow cooker. Cover with the lid and cook for 2 hours on high.
  4. Serve in glasses, garnished with powdered sugar.
Scroll to Top