To make this go a little quicker I sometimes
use our Apple Peeler Corer.
Peel, core and chop Apples into manageable pieces, I still
use my Apple Peeler, a very retro and very necessary piece of equipment that saves me time and elbow grease, it does it all in one go!
Not exact matches
Certainly a knife can be
used to
peel apples or to commit murder.
sea salt 1/8 teaspoon black pepper 4 whole cloves 1/2 teaspoon dried thyme 3 large carrots,
peeled and sliced 1 large turnip,
peeled and diced 1 large parsnip,
peeled and diced 3 - 4 cups water 1 tablespoon
apple cider vinegar 1 - 2 sprigs rosemary 3 - 4 cups chopped greens (I
used swiss chard)
Servings MetricUS Imperial Ingredients 1 medium sized squash I
used butternut1 large sweet potato
peeled and large dice1 yellow onion diced1 clove garlic smushed1
apple cored & rough chopped2 tbsp madras curry powder * 1 tsp cinnamon1 tsp ginger fresh or powdered1 can...
4 - 5
apples, cored,
peeled, and chopped into 1/2 - inch pieces [I
used 2 Granny Smith, 1 Gala, and 1 Honeycrisp] 1/2 cup dried cherries 1/3 cup chopped walnuts 1/3 cup chopped pecans 1/3 cup packed dark brown sugar 1/3 cup water 2 t. cinnamon 1/2 t. ground ginger Pinch nutmeg 1/4 t. salt
Ingredients half a very small head celeriac,
peeled and shaved thin 1 red
apple (I
used Red Delicious), cleaned, quartered and cut into very thin slices 1 very small lemon, cleaned and cut into thin slices lemon juice, to taste extra virgin olive oil, to taste whole sea salt, just enough to taste rice malt -LSB-...]
I
used Granny Smith
apples and left the
peel on.
1 1/2 cups shredded
peeled apples (I
used Honeycrisp), mine were very juicy and I rang out some of the juice
Ingredients 1 small pumpkin a pinch of whole sea salt filtered water (to cook the pumpkin) 2
apples (I
used Red Delicious),
peeled and cut into cubes or slices 4 tablespoons extra virgin olive oil, and some more to serve juice of 3 cm fresh ginger root a large handful of pumpkin seeds half a -LSB-...]
I have been
using your Traditional Irish Soda Bread as my mainstay (
use to be the carrot cake cupcakes with added grated
apple, poppy seeds, dates...) and at Easter I was missing the taste of Hot Cross Buns so I added 1 / 4cup currants, 1tsp cinnamon, 1 / 4tsp nutmeg, dash of clove & allspice and 1 / 4cup diced candied
peel to the soda bread and it was a great substitute.
Next some kiwi fruit is
peeled using a spoon to achieve a smooth exterior, then cut in half widthwise and cored
using a cannoli form (or
apple corer) to create a ring of kiwi.
I think the trick with the glaze is to
use the very minimum of water needed to cover the
apple peels and cores.
The simple: «Thick Skinned
Apple» — an apple that was peeled, then peanut butter was used to re-apply the
Apple» — an
apple that was peeled, then peanut butter was used to re-apply the
apple that was
peeled, then peanut butter was
used to re-apply the
peel.
I'll definitely be experimenting with other fruits (in fact, right now, I'm
using pear and
apple cores and
peels to put on top of small pear and
apple tarts I'm making.)
1 package bagels (I
used plain — but I think cinnamon raisin or wheat would be great, too) butter to spread 2 - 3 cups of
apples,
peeled and finely diced (Golden Delicious were perfect) 1/2 teaspoon cinnamon 1/2 teaspoon white sugar 3 tablespoons flour 3 tablespoons oatmeal 3 tablespoons browns sugar 3 tablespoons butter, melted
Green Mojito Juice Print Green Mojito Juice Ingredients 3 limes
peel removed 3 cucumbers trimmed 3 green
apples cut into chunks 3 inch piece fresh ginger 1 small bunch mint 1 small bunch parsley Instructions
Using a juicer, process all ingredients into juice.
What's in them: 1 medium russet potato,
peeled 2 medium beets,
peeled Approximately 1/3 butternut squash,
peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I
used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought
apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
ground chicken (dark meat preferred - I
used thigh) 1 large
apple,
peeled and shredded, excess moisture squeezed out (I
used a Fuji) 1 clove garlic, minced 1 small shallot, minced 1 large egg 1/4 tsp.
I
used some
peeled chopped
apples, a little coconut palm sugar, cinnamon, raisins, cornstarch and a bit of applesauce to hold everything together.
1 recipe pie crust for double crust — here's my favorite or
use your own 5 cups Granny Smith
apples,
peeled, cored, and diced 1 tablespoon lemon juice 1/2 cup flour 1/2 cup sugar 1/4 cup brown sugar, packed 1 teaspoons cinnamon 1/4 teaspoon nutmeg 1 egg white 1 tablespoon sugar
But he figured out that by
using the most deep red
apples we could find, kept the
peel on, cooked on low heat and then blended the sauce, it got a beautiful pink / red color.
For more texture and nutrition,
use cubed
apples with the
peel intact.
half a very small head celeriac,
peeled and shaved thin 1 red
apple (I
used Red Delicious), cleaned, quartered and cut into very thin slices 1 very small lemon, cleaned and cut into thin slices lemon juice, to taste extra virgin olive oil, to taste whole sea salt, just enough to taste rice malt syrup, to taste whole grain, old style mustard, to taste
apple vinegar, to taste
1 cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound carrots,
peeled if desired, shredded 1 large or 2 small red
apples,
peeled if desired, cored, and chopped (I had 250g prepped Fuji
apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not
use)
Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1 cup green peas 2 large carrots,
peeled and cut into cubes 1 cup red cabbage cut into stripes Good handful of green beans 1 1/2 cup of white yogurt (I
used Provamel) 1 tbsp
Apple cider vinegar 1 tbsp dijon mustard 1 tbsp olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.
I also
used my garlic chopper to grate the
apples after I
peeled and cored them.
Ingredients 400 g stale wholemeal bread 600 ml oat milk, plain (unflavoured) and unsweetened 200 ml
apple juice, with no added sugar 150 ml vegetable cream, GMO - free (I
used almond cream) 100 g rice malt syrup 2 teaspoons natural vanilla extract 4 red
apples, cleaned, cored,
peeled and thinly sliced 200 ml filtered water 2 - 3 -LSB-...]
3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3 tablespoon + more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots,
peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and
used that) 3 tablespoon
apple cider vinegar
150 g semi-whole wheat flour 50 g chestnut flour 50 g whole rice flour 50 g cornstarch half a teaspoon powdered cinnamon a pinch of whole sea salt 2 teaspoons cream of tartar 70 ml extra virgin olive oil 100 g rice malt syrup 230 ml oat milk 3 small
apples (I
used Fuji),
peeled and pureed
using a food processor
2
apples (I
used one Fuji and one Granny Smith),
peeled, cored and diced 2 tablespoons brown sugar 1 tablespoon flour 1 teaspoon cinnamon 1 tablespoon lemon juice 1 - 2 tablespoons water
for the batter: 1 c all - purpose flour 1 tsp baking powder 1/4 tsp ground ginger pinch salt 6 tbsp vegan margarine, softened 1/4 c sugar 1/8 c agave nectar 1 tsp vanilla extract 1/4 c soy yogurt 1/4 c soy milk (or any nondairy milk) 1 lb
apples —
peeled, cored and cut into 1 / 2 - inch dice (preferably Granny Smith, although I
used Rome)
1
apple peeled and cored (I
used large Fujis) 1 cup sugar 1/4 cup oil 1 egg, beaten 1 teaspoon vanilla 1 cup flour 1 teaspoon baking powder 1/4 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon baking soda
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I
used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips,
peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon
apple cider vinegar
Filling: 4
Apples,
Peeled and Finely Chopped (I
used Granny Smith) 1 Tablespoon Flour 3 Tablespoons Lemon Juice 1 Tablespoon Butter 1 Teaspoon Vanilla 2 Tablespoons Brown Sugar
To give it a little zip I
used the microplane to finely grate some lemon
peel over the
apples after they were sliced in the pan.
1) Mix flour, butter and icing sugar in a bowl
using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile,
peel, core and slice the
apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced
apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I
used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange
apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the
apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
2 bananas 1/4 fresh pineapple 1 pear
peeled 1
apple 1 Mediterranean orange 1 teaspoon honey, I
use local floral 1 teaspoon carob syrup If this is not available
use an extra teaspoon of honey.
for the salted caramel
apples 2 tart
apples,
peeled cored and thinly sliced (I
used winesap
apples) 1 splash lemon juice 1/2 teaspoon cinnamon 1/2 cup granulated sugar 2 tablespoons unsalted butter 2 big pinches fleur de sel or sel de gris 1/4 cup heavy cream or whole milk
Use a spiralizer to skip the
peeling and slicing in this easy
apple crisp recipe.
meaty lamb bones (neck are my favorite, but arm or blade shoulder chops are also good) Filtered water (1/2 gallon) Light splash of vinegar (I
use apple cider) 1 small piece kelp 1 large onion, diced 2 celery stalks, chopped 3 medium carrots,
peeled and chopped 1 - 2 parsnips,
peeled and chopped 1 turnip,
peeled and chopped 1 large piece of pumpkin or squash, chopped 2 - 3 leaves swiss chard, rinsed and finely sliced 1 medium tomato, chopped (or 1 Tbsp.
I
used my
apple slicer and
peeled the
apple... yes, just one Granny Smith
apple and it sliced 8 slices.
Wash the
apples and rhubarb well, and
peel the
apples if you are not
using organic.
Wash the
apples and blueberries well, and
peel the
apples if you are not
using organic.
1 Onion chopped 450g beetroot,
peeled & sliced (or can
use ready cooked beetroot) 2 celery sticks 1/2 red pepper, chopped 115g mushrooms, chopped 1
apple, chopped (I've tried all kinds of
apple and find granny smith is the best) 23g Butter 2 tbsp Olive oil 1L vegetable stock 1 heaped tsp cumin seeds 1 bay leaf Juice of 1 lemon Salt & black pepper to taste
Apple Flognarde Serves 4 4 free - range eggs5 tbsp flour4 tbsp sugar2 / 3 cup milk,
use grass - fed whole milk if possiblezest from 2 - 3 meyer lemons3
apples,
peeled and cut into wedges4 tbsp butter, cubed, plus more to grease the panconfectioners sugar, for dusting Grease a medium enameled cast iron skillet.
Then, to see how the knives handled both delicate cutting and higher resistance slicing, we
used them to hull strawberries,
peel apples, and cut through hard cheese.
Easy Vegan Oatmeal
Apple Crisp Recipe
Apple Filling: 4 cups sliced
peeled firm cooking
apples (I
used Prairie Spy and Haralson) 1 tablespoon granulated sugar 1/2 teaspoon ground cinnamon Oatmeal Crisp Topping: 1 cup old fashioned rolled oats (gluten free, if needed) 1/4 cup almond flour (almond meal) 1/4 cup packed dark brown sugar 2 tablespoons tapioca flour (tapioca starch) 1/2 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon fine sea salt 3 tablespoons melted coconut oil 1 tablespoon water
For the Indian Carrot,
Apple and Ginger pudding / halwa 1 1/4 cup grated carrot (one medium carrot) 1 cup peeled, cored and grated apple (one medium — any tart type) 1 tbsp grated fresh ginger 1 cup milk (I used low fat) 1/4 scant cup sugar (since I served the pudding with the caramel sauce, I kept the sugar level
Apple and Ginger pudding / halwa 1 1/4 cup grated carrot (one medium carrot) 1 cup
peeled, cored and grated
apple (one medium — any tart type) 1 tbsp grated fresh ginger 1 cup milk (I used low fat) 1/4 scant cup sugar (since I served the pudding with the caramel sauce, I kept the sugar level
apple (one medium — any tart type) 1 tbsp grated fresh ginger 1 cup milk (I
used low fat) 1/4 scant cup sugar (since I served the pudding with the caramel sauce, I kept the sugar level low.
2 cups cut up fruit for the base - I
used peeled apples, pears and blueberries, but you could
use anything that you like baked, including other berries and peaches when they come into season.