Sentences with phrase «with peeling apples»

I remember summers spent in a strawberry field and cozy autumn evening spent with peeling apples and baking pies.

We prefer to make ours with peeled apples, allspice, cloves, cinnamon sticks and star anise.

Today I had a little with some peeled apple slices (peeling makes it easier to digest for anyone with GP!)

About that recipe my son was making with his peeled apples at the beginning of this post?

Blend together with the peeled apples and lime juice till you get a consistent and smooth mass.

Not exact matches

Place the apple and peeled ginger root in a saucepan with a shallow layer of fresh apple juice — bring to the boil before reducing heat to simmer for about 10 - 15 minutes, until the apple pieces are really soft.

Place the apple and peeled ginger root in a saucepan with a shallow layer of fresh apple juice — bring to the boil before reducing heat to simmer for about 10 - 15 minutes, until the apple pieces are

Get your husband to peel the apples (as I do) and then core them and cut them into 2 cm wedges and put them in a medium mixing bowl with the rinsed blackberries and sprinkle the lemon juice over the fruit.

Caramel Apples: slice and peel apples and toss with brown sugar and Apples: slice and peel apples and toss with brown sugar and apples and toss with brown sugar and honey.

Apple Pastry 1 sheet of puff pastry (thawed) 2 Granny Smith Apples (peeled, cored and sliced) 2 TBS sugar 1 tsp cinnamon 2 TBS butter (or butter substitute) melted 2 TBS maple syrup Vanilla Ice Cream to serve it with

Whenever I bake with apples, I avoid peeling them at all costs.

It can be made with peeled or unpeeled apples and a variety of spices.

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.

after peeling and coring apples for another recipe, you take the scraps, let them air dry for a bit, then put them in a jar with water, cover with coffee filter and rubberband, put in cabinet and let it sit.

To make the pie, toss thinly sliced and peeled apples with lemon juice, salt, and spices.

I think the trick with the glaze is to use the very minimum of water needed to cover the apple peels and cores.

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.)

Apple filling 2 medium baking apples (I love baking with MacIntoshes), peeled, cored and in 1/2 - to 3 / 4 - inch chunks Squeeze of lemon juice, to keep them from browning

Skin an apple with a peeler instead of a knife, which slices away too much of the flesh.

5 Granny Smith Apples (this kind of apple is firm and works best with the apple peeler corer slicer.

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

I do this with no water at all, just quartered (peeled) apples and a cinnamon stick.

I posted a kabocha — apple squash soup with coconut milk, and I had photos of the kabocha roasted and then just the peels, although I like your photos MUCH better.

For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut into 1 - inch squares) 1 lemon, juiced 1 tablespoon brown sugar 1 tablespoon granulated sugar 1 teaspoon ground cinnamon 2 dashes salt 1 tablespoon cold butter, cut into small cubes 1 pie crust dough round 1 egg, beaten (for the egg wash) 3 teaspoons cold water (for the egg wash) 1 tablespoon sanding sugar (or other type of sugar with large crystals) Streusel

The apples are peeled, cored and cut into small cubes, then mixed with some brown sugar, ground cinnamon, lemon juice and a tablespoon of flour.

I peeled and cored apples and fell in love all over again, as I do every year, with the smell of sugar and cinnamon and nutmeg and lemon together, neurons firing as I watched the caramel pour out in thick ribbons of warm toasty goodness.

Jicama has a thin brown skin that is easily removable with a vegetable peeler and the white flesh inside is crispy, crunchy and very mildly sweet — some say it reminds them slightly of pear or apple mixed with a water chestnut texture.

With the company peeling 250 apples per minute, it needs those apples.

Ingredients 1/2 cup blueberries 2 kiwis, peeled and cut into 1/2 inch dice 1 Asian pear, seeded and cut into 1/2 inch pieces 1 crisp apple, peeled, seeded, and cut into 1/2 inch pieces 1 orange, peeled with sections cut out 1 2 - inch piece of orange peel * 1/2 cup mint, chopped 1/4 cup sugar Cookies, homemade or purchased

For more texture and nutrition, use cubed apples with the peel intact.

AppleActiv DAPP (Dried Apple Peel Powder) is an all - natural ingredient, made from organic dried apple peels, and AppleActiv GHX is an all - natural extract with standardized polyphenol conApple Peel Powder) is an all - natural ingredient, made from organic dried apple peels, and AppleActiv GHX is an all - natural extract with standardized polyphenol conapple peels, and AppleActiv GHX is an all - natural extract with standardized polyphenol content.

Slice remaining two apples with a planer in thin rounds (I like to keep the peels on for color).

Peel them, core them as you peel and core them place the apples on a bowl with water and lemon juice to prevent the apples turning brown.

Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrApple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrapple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.

Then gently press the apple slices into the cupcake batter on top of each cupcake with the peeled edge visible on the top.

Filling: Toss the 3 peeled, diced apples with 1 tablespoon of lemon juice and set aside in a bowl.

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-...]

Apple Maple Sauce with Pecans: 2 apples peeled, cored and sliced 1/2 cup Maple syrup 1/4 cup water 1/2 cup butter 1/2 cup brown sugar 2/3 cup of chopped pecans or walnuts (optional)

3 pounds beef brisket 1 teaspoon kosher salt 1 teaspoon black pepper 2 tablespoons vegetable oil 5 garlic cloves, peeled and smashed 1 white onion, halved and thinly sliced 1 tablespoon chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar 1-1/2 cups water 1 - 14.5 ounce can whole peeled tomatoes with their juices 2 whole canned chipotle chiles en adobo 2 bay leaves 3 tablespoons molasses 8 - 10 corn tortillas for serving Pickled red onions for serving, recipe follows

You can julienne the apples with a peeler or dice them into bite - size pieces.

Just peel and slice the apples, and cook over low heat with a bit of water for about 20 minutes, stirring occasionally.

It quickly cores and peels the apples and then you're just left with one quick knife cut leaving you with circular apple cuts that are perfect for layering a pie or your apple crisp.

Note the apple has 5g of fiber WITH the skin on, so your fiber content will go down if you peel the apple (I didn't and I liked it that way)

Two kale leaves, 1/2 a bunch of cilantro, 1 green apple, 4 celery stalks, 1 whole cucumber, 1/4 of a lemon (with peel), 1 inch chunk of ginger, 1 chunk of jalapeno (or more if you like it really hot).

I adapted the recipe just slightly by adding 1 cup peeled, chopped local apple, 1/2 cup of organic raisins, an additional 2 tablespoons of honey, and a bit of extra flour to the dough (I also omitted the sesame seeds on top as I didn't think they meshed with the sweeter bread).

* 4 tablespoons butter * 2 onions, peeled and chopped * 1 apple, peeled and chopped * 4 cups peeled and cubed cooking pumpkin or sweet potato * 2 stalks celery, chopped * 1 bulb fennel, trimmed and chopped * 1 cup apple cider * 1 1/2 tablespoon fresh ginger, peeled and minced * 2 teaspoons coarse sea salt * 6 cups cubed («stale» or toasted) pumpkin gingerbread muffins * 2 eggs, beaten lightly with a fork * 1 cup vegetable stock

Meanwhile, peel, core and slice the apples into as thin slices as possible, and mix sugar and ground cinnamon powder with sliced apples and let it rest for a while:

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)

This recipe had 3 cups of kale + 1/2 of an english cucumber + 2 celery stalks + 1/2 of a lemon with peel + 1 fuji apple + a 2 - inch piece of fresh ginger + a handful of ice and about 2 cups of water.

It breaks down whole fruits such as pear, apples with its peel, stems and leaves so you can get more fibers and nutrients from the whole food.