There’s so much more to apples than just pie and fruit salad. You simply have to treat your family to these easy apple recipes.
Apple and cheese in phyllo pastry
- 2 apples, peeled, cored and diced
- 1 tablespoon (15 ml) lemon juice
- 150 g Gruyére cheese, diced or coarsely grated
- 16 sheets of ready-made phyllo pastry, thawed
- 1/2 cup (125 ml butter), melted
- 2 tablespoons (30 ml) tomato chutney
- Preheat the oven to 200°C.
- Toss the apples in the lemon juice. Drain the excess lemon juice, then place in a bowl with the cheese and mix well.
- Cut the sheets of phyllo into 16 cm squares. Brush one square with the melted butter and top with another square of pastry at a 90° angle to form a star shape. Brush again with melted butter on top.
- Place 1 tablespoon of the apple filling into the centre of the square and top with half a teaspoon of chutney. Pinch up the pastry to form a pouch (use string to tie together if necessary). Repeat with 14 more sheets of pastry to make 8 parcels.
- Bake in the oven for 30 minutes or until crisp and golden brown. Serve with extra slices of apple and more chutney.
- 1 cup apple sauce
- 1 cup flour
- 2 teaspoons (10ml) baking powder
- 2 eggs
- A pinch of salt
- 1-2 tablespoons (15-30ml) milk
- Vegetable oil for frying
- 200g Chevin goats milk cheese
- A handful of pecan nuts
- Honey, for drizzling
- Mix the apple sauce, flour, baking powder and salt in a mixing bowl. Add the eggs and add just enough milk for it to be a thick consistency.
- Heat some oil in a large frying pan, preferably non-stick, over medium heat. Drop a spoonful of the mixture into the pan, then cook until small bubbles form on top. Carefully turn over and cook on the other side until golden.
- When cooked, drain on kitchen paper.
- Cut the goats milk cheese in thin rounds and top each fritter. Top with the nuts and drizzle with honey.
Apple, banana and date smoothie
Fruit smoothies are highly nutritious and make a great light lunch or a post-workout treat.
- 2 apples, peeled and cored
- 2 bananas, peeled
- 6 dried pitless dates, plumped up in a little boiling water for 30 minutes
- A pinch of cinnamon
- Half a cup (125ml) milk, yoghurt, cream or ice cream
- 1 teaspoon (5ml) sugar or honey (optional)
- Place all the ingredients in a smoothie blender (drain excess water from the dates) and blend well.
- Serve at once.
Credit: Recipes and images supplied by Tru-Cape. Visit www.tru-cape.com if you would like to buy a copy of their recipe book Too Good To be True.
Xanet is an award-winning journalist and Living and Loving’s digital editor. She has won numerous awards for her health and wellness articles and was a finalist for the Discovery Journalist of the Year in 2009 and again in 2011 for the Discovery Best Health Consumer Reporting and Feature Writing category. She is responsible for our online presence across social media channels and makes sure our moms have fresh and interesting articles to read every day. Learn more about Xanet Scheepers.