Delicious and fast from apples you can cook: puff pies and pies, spring rolls, oven-baked apples and other desserts, a variety of pastries and homemade sweets, pancakes and potato pancakes, mousses and purees, cocktails and smoothies, marshmallows and jelly. Apples are good because they are combined with almost any product: other fruits, berries, vegetables, meat, poultry. They are good in salads and appetizers, pastries and partially second courses. They can be subjected to any heat treatment: fry, bake, boil, stew, steam. You can grind in a blender, scroll through a meat grinder, grate.
The five most commonly used ingredients in apple recipes are quick and delicious:
A quick apple puree with condensed milk is obtained very tasty and tender. Grate apples, mix with condensed milk and serve as a dessert. You can use honey, sugar or a sweetener. If you put out such a puree, you can spin it for the winter.
Get ready fast apple puffs from ready-made puff pastry. The dough is rolled out, cut into portions. The filling is placed in the center, the puffs are wrapped in envelopes and baked in the oven for 10-20 minutes.
Apple salads with meat and salted fish such as herring are very refreshing. In Greece, apples are added to meat cutlets keftedes, which improves the taste of the latter. Fresh apples can be put in sauerkraut- grated on a coarse grater.
Interesting quick recipe oatmeal cookies with apples:
- Mix flour with salt, cinnamon and soda.
- Beat eggs with sugar, add vanilla and softened butter.
- Combine both masses and add oatmeal.
- Mix and add diced apples.
- Form cookies and bake in the oven for about half an hour.
The five most nutritious apple recipes are quick and delicious:
- so that chopped or grated apples do not darken, sprinkle them with lemon juice
- v different types dishes are added different varieties apples: sour to sweet
- for blanks, it is better to peel off the peel from apples
- use only one type of apple in one dish
What to do with sour apples? And it’s a pity to throw it away, and you don’t want to eat. We propose to make three of them original blanks for the winter.
Village pastille
Compound: apples - 3 kg, sugar - 0.5 kg, cinnamon - 1 tsp, vanillin - 0.5 tsp.
Cooking: cut the apples and simmer until completely softened over low heat. The resulting mass is turned into a puree using a blender. Then add sugar and reduce by half, stirring regularly. It is better to cook in a thick-walled saucepan, a cast-iron stewpan or goose casserole is great. We define the readiness of marshmallow as follows: if you cut the mass with a wooden spatula, its edges do not close immediately. At the end, add vanilla and cinnamon. You can also add ground nuts, sunflower or flax seeds. We spread the mass in a layer 0.5 cm thick on a board or baking sheet, carefully level it with a knife. The marshmallow is ready when, after drying for a day or two, it separates from the surface with an elastic layer. We cut it into neat pieces, store it in an airtight container.
Lard in German
Compound: unsalted lard- 200 g, green apples- 2 pcs., ground red pepper - to taste, garlic - 2 cloves, salt - 0.5 tsp.
Cooking: apple pulp rub on a fine grater with a peel, squeeze out excess juice and put in a small glass jar. Add salt, pepper and crushed garlic. To prevent the apples from turning brown, you can sprinkle the mass with lemon juice. Salo cut into small pieces and fry in a pan to melt the fat. We throw away the cracklings, and pour the apples in a jar with hot melted lard and mix to evenly distribute the ingredients.
Lard after cooling is stored in the refrigerator. Lard is used as a sandwich oil, spread on black bread, sprinkled with herbs.
Sauce "Chutney"
Chutney was invented by the Indians, but the British spread the recipe for this sauce around the world back in the days when India was their colony. Chutney is eaten with meat and fish, or with bread, like a sandwich.
Compound: apples - 2 kg, onions - 600 g, garlic - 6 cloves, lemon - 1 pc., Star anise - two stars, mustard seeds - 1 tsp (can be replaced with finished french mustard), sugar - 600 g, table vinegar- 1 cup (you can use apple), ground red pepper - on the tip of a knife, ginger root - a piece the size of a little finger, cardamom - 2 pcs., Cinnamon - 0.5 teaspoon.
Cooking: apples and onions cut small cubes, lemon and ginger as small as possible, add sugar and simmer until soft, gradually adding all the other ingredients. The finished sauce is laid out hot in jars, after removing the star anise stars, which have already given their flavor to the sauce.
It is unlikely that you will immediately eat the harvested apple crop. Try to make blanks for the winter out of them - amber jam, tender jam, fragrant sauce or healthy chips.
Not all varieties of apples can be stored even before the onset of winter. So the best way- make apple stocks in advance. Recipes for delicious and simple blanks there are a lot of apples - jam, jams, jam, marmalade. And if there is no time to cook jam, apples can be frozen or dried. Check out our selection of the most simple recipes apple blanks and cook something tasty for the winter.
For jam, it is better to take sour apples, like Antonovka.
You will need 1 kg of apples take 1 kg of sugar, 300 ml of water, 2 g of citric acid.
Cooking. Wash the apples, peel, cut into slices and put in a deep bowl with water acidified with citric acid. This way the apples won't turn brown. After half an hour, drain the acidified water, put the apples in a saucepan, cover with clean water and cook over low heat, stirring, for 10-15 minutes, until they become soft. Pour in some more water if necessary. Remove apples from heat, add sugar and stir well to dissolve completely. Put the jam back on the fire, bring to a boil and cook for another 30 minutes. Ready jam Arrange in sterilized jars and roll up.
natural homemade apple jam much tastier and healthier than store-bought jam.
You will need apples and sugar to taste.
Cooking. To start, peel the apples, cut into slices and cook until soft. Then rub them through a sieve. Pour the resulting puree into a saucepan, add sugar (approximately 150 g per 1 cup of applesauce). Cook over low heat, stirring frequently, until the jam thickens. Spread the finished jam in clean jars, let it cool completely and close with plastic lids. Store your puree in the refrigerator.
Apple blanks - Apple filling for pies You can make a magical “dressing” from apples, which in winter will be an excellent filling for pies and pies. With such a preparation, you will more often delight the household with fragrant pastries.
You will need 4 cups peeled and chopped apples, 2 tbsp. lemon juice, 1/2 cup sugar, 3 tbsp. cornstarch, 1/4 tsp nutmeg, 1 tsp ground cinnamon, 1 glass of warm water.
Cooking. Place the apple slices in a bowl, add 3/4 cup water, lemon juice and stir. Stir in a saucepan corn starch and 1/4 cup water. Add cinnamon, sugar and nutmeg. Transfer the apples to the starch mass and cook over low heat until they become soft. Let cool and put into jars.
Apple blanks - Apple pastille Homemade apple marshmallow is delicious and healthy dessert. For its preparation, it is better to use sour apples.
You will need 4.5 kg of apples and 4 kg of sugar (less, to taste).
Cooking. First, bake the apples in the oven, simply spreading them on a baking sheet. Ready apples darkened and slightly cracked. Then wipe them through a sieve, remove the skin and core with seeds. Add sugar to the resulting puree and cook, stirring constantly, until medium thick. dense applesauce pour evenly into a deep baking sheet, put in the oven at 70 ° C and bake the marshmallow for about 12 hours. Cool the finished marshmallow well and cut into slices, sprinkle with powdered sugar.
Apple blanks - Pickled apples Pickled apples - very gourmet dish. They are delicious not only on their own, but also as an addition to meat dishes.
You will need 6 kg of large apples, 2.5 liters of water, 1 kg of sugar, 500 ml of 6% vinegar and spices (cloves, cinnamon, coriander).
Cooking. Wash the apples, remove the core with seeds and cut into slices. Put in cold salted water (at the rate of 10 g of salt per 1 liter of water) for half an hour. Then drain the salt water and immediately dip all the slices in boiling water for 2-3 minutes. Remove blanched apple slices from boiling water with a slotted spoon and cool. And make a marinade from this water: add sugar, pour in vinegar and stir well so that the sugar grains dissolve. Put in prepared jars, then put apple slices, pour the marinade, cover the jars with lids, sterilize for half an hour and roll up.
Apple blanks - Frozen apples If you don't have time to process apples in season, you can freeze them and use them later, for pies, smoothies or sauces.
You will need apples, water and salt.
Cooking. So that the apples do not lose their pleasant color, they need to be held in salt water. For 4 glasses of water, take 1 tbsp. salt and stir well until dissolved. You need to take enough water to completely cover the apples with it. So, peel the apples, remove the core and cut into slices. Put everything in a deep container with salt water and leave it for half an hour. Then drain the water, let the remnants drain, spread the apples on plastic bags. Don't forget to label your packages! Freeze. Use as needed after defrosting apples.
This sauce can be added to desserts, served with pancakes or pancakes. All you need to make it is apples and cinnamon.
You will need 9 medium apples, 1/2 cup water, 1/2 tsp. cinnamon. Optionally, you can add a pinch of nutmeg or other spices.
Cooking. Peel the apples, cut the core, cut into cubes and put in a slow cooker (or slow cooker), add spices. Boil for 2-4 hours, depending on the power and the selected program. Then beat the apples with a blender until a smooth smooth consistency. Store in refrigerator.
This great option healthy snack for kids.
You will need 4 apples, 1-2 tsp ground cinnamon, 1-2 tsp sugar (optional).
Cooking. Preheat oven to 100°C. Cut the apples into thin slices, put in a deep bowl, sprinkle with cinnamon, sugar and mix gently.
Cover the baking sheet parchment paper and spread the apples on it in one layer. Bake for 2-3 hours until the chips are dry. Let them cool completely and store in an airtight container.
Summer is behind us, and here it is - the fertile autumn apple season! When ripe red, green, yellow and sunny-striped apples migrate from trees to baskets, bags and boxes and go-go by all conceivable means of transport to our houses and apartments. And when a rare hostess does not grab her head - what to do with this huge mountain of cheeky fruits splashing with ripe juice! What to do with them?
Which apples will "survive" until spring
Of course, half can be stored in the ground, basements and cellars, this is described in detail in the article and described in the video. But from the rest of the apples you can make dozens, if not hundreds of different blanks!
Today we will share with you ideas on how best to process the apple harvest and make the most diverse and win-win palatability and originality winter "apple" blanks. So, which apples will definitely survive until spring?
dried apples
Suitable for drying all varieties of apples which makes this harvesting method extremely convenient. There are no restrictions on the shape of the fruit, or on the color, or even on the integrity - any damaged by a worm, hit or injured apples can be cleaned of defects and used for drying. You can dry apples:
- on open air
- in special
- in electric ovens
- in gas ovens.
soaked apples
The process of urination is simple, reminiscent of and.
The easiest recipe for urinating apples
For the brine you will need:- water - 5 l;
- sugar - 200 g;
- salt - 1 tbsp. heaped spoon.
- Put blackcurrant and cherry leaves in 3 l jars, apples with tails on them, shifting each layer of fruits with leaves.
- Pour in brine, cover with a cloth (gauze) and leave at room temperature for a few days to ferment.
- After the appeared foam settles, you can close the jars nylon lids and take it out to the cold. After 2 months, the apples will be completely ready.
In the next video, Father Hermogenes, the chef at the Danilovsky Monastery, will tell you how to cook pickled apples in honey water:
3, 4, 5. Puree, jam and marmalade
Puree from apples is a gentle airy product, which is one of the first in life given to an infant and which, until old age, will be present in the diet of almost every person.The puree is quick and easy to make.
Applesauce
- apples - 2 kg;
- sugar - 150-200 g.
- Pour the peeled and core apples with water so that the tops of the apples are not covered. Bring to a boil and cook for 5-8 minutes. (depending on the variety of apples, the early ones boil faster).
- As soon as the apples are boiled, put them in a colander and let the water drain.
- Add sugar to the remaining pulp and cook for 5 minutes, stirring. The density of the puree can be adjusted using apple broth, which is drained from apples.
- Place hot in sterilized jars and roll up. Invert onto lids and wrap until cool. From 2 kg of apples, almost three 0.5 l jars of puree are obtained.
And here's how you can make sugar-free puree:.
If you continue to boil applesauce, it will thicken and turn into another product - jam. As a rule, in relation to the initial volume of mashed potatoes, the finished jam will be almost half the volume. Properly cooked jam is perfectly stored without any sealing; for this, sugar in it should be at least 60-65%.
For cooking you will need:
- apples - 1 kg (weight for already peeled apples);
- sugar - 500 -700 g.
- Add sugar to the mass rubbed through a sieve (or in a blender) and boil, stirring, over medium heat for 15 minutes. up to an hour, depending on the density that is needed.
- Put hot jam in prepared and heated jars and roll up. Invert onto lids to cool and wrap.
For jam, apples can be boiled (as for mashed potatoes) and baked in the oven.
Marmalade
! The more sugar, the thicker the marmalade!Apple marmalade
The principle of preparation is the same as for jam. But for marmalade, it is recommended to put a bag with peel and apple “cores” with seeds into the water where apples are boiled - it is they that have the most pectin, which will help marmalade harden. After cooking, the bag is removed, and the apples are rubbed and, after adding sugar, boiled down to the desired density.
Marmalade can be soft and dense. To get sheet marmalade, it is transferred to flat forms and either left in the air to dry, or dried in an oven at a temperature of 50ºС for 1-1.5 hours.
6 and 7. Jam and jam
- Everyone's favorite delicacy. Considering great amount varieties of apples, it in itself already turns out different every time, and if we take into account the imagination of our hostesses, it is clear - in winter there will be something to gasp at!We offer original recipe apple jam, where additives to apples are very non-standard.
Recipe for apple jam with walnuts and spices
For cooking you will need:- apples - 1 kg;
- walnuts - peeled 150 g;
- lemon - 1 medium;
- sugar - 180 g;
- Bay leaf- 2 sheets;
- black peppercorns - 3 pieces.
- Cut apples into small slices, add water, add a little lemon juice and a few lemon wedges, all the sugar and bay leaf and, without stirring, simmer for 10 minutes.
- Then take out the lemon and bay leaf, add the chopped Walnut and cook for another 15 minutes. At the end, if desired, you can add peppercorns.
In the next video - the recipe is amazing and too unusual jam from apples with bananas:
And here are some more interesting variations from our fellow gardeners: Jam is prepared in the same way as jam. Only boil until the syrup acquires a jelly-like consistency. classic jam contains up to 65% sugar, then it is well stored.
8. Apple compote
Compotes are undoubtedly the most popular drinks that are prepared for the winter.
They are prepared in several ways:
- Option 1. In boiling syrup 2-3 minutes. sliced apple slices are boiled, placed in sterilized jars and poured with boiling syrup. For a 3 liter jar add 1-1.5 cups of sugar.
- Option 2. Place prepared apples (whole, halves, slices, slices) in jars, one third of the container, pour boiling water for 5-8 minutes. for warming up. Drain the water into a saucepan, add sugar, bring to a boil, pour into jars and roll up. Some housewives do not double, but triple hot fill. Sugar per 3 liter jar - 200-300 g (to taste).
- Option 3. Put apples in jars, pour warm water and pasteurize at a temperature of +85ºС: 1 liter can - 15 minutes, 3 liters - 30 minutes. Can be without sugar.
For cooking you will need:
- apples - 0.8 kg;
- water - 1 l;
- sugar (honey) - 100 g;
- pressed yeast - 10 g (or dry Rye bread 20 g).
- Grate apples on a coarse grater, add water, sugar, yeast and leave for 10 days in open jar at a temperature of +20-30ºС with occasional stirring with a wooden spoon.
- Then strain, add, if desired, more honey or sugar at the rate of 50 g per liter of juice and leave until the end of fermentation for 40-60 days in a warm place under a cloth (gauze).
- Ready vinegar filter, store in the refrigerator.
11 and 12. Pouring and tincture
No wonder they say that a summer day feeds the year. And in the example with apples - a summer day can not only feed, but also drink. And not only juice and compote - apples make a wonderful homemade alcoholic drink. Moreover, it can be prepared both on alcohol (vodka), and with the help of natural fermentation. It is believed that sour varieties of apples are the most suitable for this purpose, as they are more juicy.Apple is one of the healthiest and most popular fruits., in which useful and healing properties throughout half a year. Fruit trees can be found in every suburban area.
Many have faced such a problem as unripe apples fall in the middle of summer. What is the reason?
It can be a biological process, excess or lack of moisture, improper care, poor nutrition.
What to do with unripe, unripe green fruits? There are many options. You can make juice, confiture, make jam and much more.
An apple is the fruit of health, there is an opinion that fruit can replace any doctor.
Cellulose, which is part of the fruit is absorbed for a long time, so the feeling of hunger is not felt for a long time. healing power unripe apples:
- Strengthen the immune system, as apples are rich in antioxidants. These substances do not allow the cells of the body to degenerate into oncological neoplasms.
- Apples can lower blood sugar levels.
- Regular consumption of apples reduces the incidence of heart disease by 20%.
- Apples are a wonderful prevention of anemia.
- The fruit has a beneficial effect on the skin.
- The presence of apples in the daily diet - there will be no constipation.
- The work of the gastrointestinal tract is normalized.
- Excess fluid is removed, that is, they have a diuretic effect.
- Hemoglobin rises.
- The level of nervous excitation of the body decreases.
The benefits of apples are obvious. It is worth noting that fruit is used even in diet food . There are several daily diets, the essence of which is that you can only eat fresh apples.
Thanks to such unloading days, cleanses the body without harm to health.
In spite of beneficial features apples, they can harm the body. This concerns the fact that it is now very difficult to purchase organic apples. After all, they are mostly treated with chemicals in order to have an attractive appearance longer.
But not only processed fruits can harm, but even clean apples:
- Allergic reactions.
- Increased gas formation in the intestines.
- Unripe apples have a negative effect on tooth enamel, so be sure to rinse your mouth with water after eating apples.
- It is strictly forbidden to eat fruit at an acute stage of peptic ulcer of the gastrointestinal tract.
- Hydrocyanic acid, which is contained in the bones of the fetus, can harm the body.
The use of green fruits: what can be done from them?
Unripe apples can be used for cooking variety of dishes. It is worth noting that unripe fruit makes excellent drinks, apple cider vinegar and many simple dishes.
Prepare the following dishes based on unripe apples.
Jelly
For cooking you need apple juice and sugar. Proportion to use 1:1. cook Apple juice with sugar for several minutes, pour into molds, close tightly.
Confiture
For cooking need apples and sugar. Wash the fruit, cut into small slices and pour over a small amount water. Cook for about 30 minutes, then add sugar to taste. Cool the resulting confiture and place in sterilized jars.
To prevent the confiture from becoming moldy, you can not close it if it has not cooled down. To close the jar, use only a plastic lid, on the bottom of which put parchment paper.
Apple shavings
Ideal for filling pies and pies. Peel apples, grate coarse grater. Wash the jars well packed apples into jars.
On the floor liter jar put 50 grams of sugar. Sterilize jars with apples for 20 minutes.
Honey apple tea
For cooking you will need a peel that needs to be browned a little in the oven. For 1 liter of water, you need about 200 grams of peel.
Combine the ingredients, bring them to a boil, leave the broth for 20 minutes, add honey.
Making Vinegar
Wash the apples, peel them from the heart, place in a container. Pour water over fruit add 30 grams of sugar to 1 liter of water.
Tie the neck of the container with a napkin. Apples will ferment, as soon as the process stops, strain.
Keep vinegar covered. Vinegar home cooking rich useful substances, so it can be used in cooking and traditional medicine.
Sushi
Wash the fruits, cut into thin slices and lay out in one layer. Dry only in partial shade. For drying, it is recommended to use an electric dryer, the apples will dry in it in a few hours.
From drying, you can cook compotes with the addition of other fruits.
We bake in the microwave
Wash the apples, cut out the core. Inside put a spoonful of honey, honey can be mixed with nuts. Put the apples in a large bowl and place in the microwave.
Bake the fruit for 15 minutes. Bake unripe apples You can also use it in the oven, the principle is the same.
Juice from unripe apples
Distill apples for juice, is the best solution. To remove the sour taste of an unripe fruit, add more sugar.
Jam
Make jam, which can be used to make pies and open pies.
Use for candied fruits
Candied apples are a good alternative to candy. For cooking, you need apples 1 kg, sugar about 1.5 kg, water 2 cups.
Wash the apples, cut into slices, if the apples are small they can be cooked whole. Dip apples in boiling water for 5 minutes, remove and quickly lower into cold water. Add sugar to the water in which the apples were boiled, boil the syrup.
Cooled apples pour hot syrup. After 8 hours, drain the syrup, boil and pour over the fruits again. Repeat the procedure several times until the apples become transparent.
Then take out the apples and put them on a parchment sheet, dry the fruit in the oven. Sprinkle dried candied fruits with powdered sugar.
Store in a closed container in a dark place. The remaining syrup is ideal for soaking pastries, so preserve it in sterile jars.
As you can see unripe apples are good too. They can be used to prepare a variety of dishes.
If you saw apples that have fallen in the summer, do not be upset, store fruit for the winter.
