New Internationalist

Apple Recipes

Issue 212

new internationalist
issue 212 - October 1990

Apple Recipes
Apples were developed in Europe but today they are eaten all over the world.
Here are some international recipes to sink your teeth into.

Kashmiri Aubergines with Apple
SERVES 4

1lb/450g aubergine/eggplant
½ teaspoon ground turmeric
2 cooking apples
¼ teaspoon red chilli powder
¼ teaspoon ground fennel seeds
½ cup mustard or vegetable oil
salt to taste
1/8 teaspoon ground asafetida

Slice eggplant into 3/4 in/ 1.5 cm thick slices. Cut the apple into 6 slices without peeling it. Core the pieces. Put the fennel, salt, turmeric and chilli powder into a small bowl. Add 1 tablespoon/15ml of water and mix to a smooth paste. Heat the oil in a large frying pan. Put in the asafetida and a few seconds later add the apple wedges. Brown the apple pieces lightly on all sides. Drain and set aside. Put the eggplant slices into the same oil and brown on both sides. Drain and set aside. Dip the eggplant and apple pieces in the spicy paste and fry on low heat for 10 minutes. Serve hot.1

Russian Apple Fool
SERVES 4

6 cooking apples
juice of one lemon
sugar to taste
glass claret (optional)
jelly
¼ teaspoon cinnamon
2 tablespoons breadcrumbs

Peel and slice the apples. Simmer them with a little water and the breadcrumbs, sugar and cinnamon. Blend or sieve them and when cold add the claret, lemon juice and melted blackcurrant jelly. Beat well and serve cold.2

Australasian Apple Honey Sponge Cake
SERVES 6-8

6-8 cooking apples
4 tablespoons honey
100g/8 tablespoons margarine
50g/¼ cup sugar
2 eggs
120 ml/ ½ cup milk
250g/1 3/4 cups self-raising flour
pinch of salt

Peel and core apples and stew gently with 2 tablespoons of honey. When cooked, place in a buttered pie dish. Beat butter, sugar and remaining 2 tablespoons of honey to a cream, then beat in the eggs one at a time. Add milk and finally add sifted flour and salt. Cover apples with this sponge mixture and bake in a moderate oven (350°F, 180°C, Gas 3) for 20-30 minutes until cooked.2

Middle East Apple and Almond Dessert
SERVES 4

4 large cooking apples, peeled, cored and chopped
sugar to taste
50g/ ¼ cup ground almonds
25g/ ¼ cup raisins or sultanas soaked in water for one hour
50g/½ cup dried apricots, soaked in water for hour and chopped into small pieces
60g/½ cup whole almonds

Heat oven to 325°F/ 160°C/Gas 3. Put the apples into a saucepan with a little water and bring to the boil. Then lower heat and simmer until the apples are very soft. Some varieties of apple will purée themselves while cooking which is fine for the dish. Mash the apples with a spoon adding sugar as required. Add the ground almonds and mix well. Scatter the raisins or sultanas, apricots and whole almonds over the surface. Put into the oven for 10 minutes. This dish can also be chilled and served cold.3

Mexican Apples with Royal Eggs
SERVES 6

6 cooking apples, peeled and cored
570 ml/2 cups milk
sugar to taste
1 teaspoon vanilla essence
1
tablespoon lemon juice
50g/½ cup macaroons, crumbled
3 tablespoons raspberry jam
25g/2 tablespoons margarine
120 ml/½ cup water
3 eggs, beaten

Bring to the boil half a cup of water with half the sugar and the lemon juice. Add the apples and simmer until almost tender. Remove the apples into a greased baking dish, fill cavities with jam and top with a bit of marg. Blend eggs and remaining sugar. Add the milk, vanilla and macaroons. Mix and pour around the apples. Bake in a slow oven (325°F, 160°C, Gas 2) for about 30 minutes or until custard is firm.

Yugoslavian Apple Cream
SERVES 6

1 apple peeled and cut into tiny cubes
3 eggs, separated
300ml/1 ¼ cups of milk
85g/ ½ cup sugar
¼ tablespoon gelatine
whipped cream
strawberries

Beat egg yolks until foamy; add the milk, sugar and gelatine softened in a little water, and mix thoroughly. Cook in a double saucepan until thick, stirring continuously. Cool. Beat egg whites until soft peaks form. Fold egg whites and apple cubes into milk mixture. Pour into an oiled mould and refrigerate. Small moulds may be used. When cream is set, unmould and serve with whipped cream and strawberries.2

Soya Bean and Apple Curry
SERVES 4

175g/ 1 cup soya beans, cooked
2 tablespoons flour
1 large onion
400 ml/ 1½ cups water
1 clove garlic
125 g/1 cup sultanas
1 cooking apple
sea salt
2 tablespoons oil
freshly ground black pepper
2-3 teaspoons curry powder
lemon juice
sugar to taste

Peel and chop the onion, crush the garlic; core and chop the apple (peeling optional); fry these gently in the oil for minutes then stir in curry powder and flour and continue cooking for 2 minutes. Pour in the water and stir until thickened, then add sultanas and soya beans and simmer gently, covered, for 5 minutes. Season with sea salt and black pepper and add lemon juice and a little sugar to taste. Serve with brown rice, natural yoghurt and mango chutney.6

Saudi Arabian Stuffed Apples
SERVES 6

6 cooking apples
¼ teaspoon ground cloves
225g/1 cup cooked chicken, chopped
50g/1/2 cup breadcrumbs, buttered
sugar to taste

Wash and core the apples, making a cavity for the filling. Combine chicken with the ground cloves and stuff the apple cavities. Place the apples in a shallow baking dish with a lid. Sprinkle each apple with teaspoon of sugar and top with breadcrumbs. Cover and bake for 45 minutes or until the apples are tender in a moderate oven (190°C, 375°F, Gas 4). Remove cover and cook for 5 minutes to brown the breadcrumbs.4

1 Recipe by Tsoont Vaangan in A Taste of India, Madhur Jaffrey (Pan 1985).
2 The Encyclopaedia of World Cookery, Elizabeth Campbell (Spring Books).
3 The New Internationalist Food Book, Troth Wells (New Internationalist 1990).
4 The Cook Book of the United Nations, Barbara Kraus (Cookery Book Club 1969).
5 Good Food from Mexico, Mulvey and Alvarez (M Barrows and Co 1952).
6 Adapted from The Bean Book, Rose Elliot (Fotana 1979).

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