A tonic drink made from fresh fruit, vegetables, and spirulina powder, rich in vitamins.
Recipe for 1½ l of juice
10 small apples
2 big fennels
1 orange or 1 lemon (peeled)
1 small piece fresh ginger
1 teaspoon spirulina powder
Place apples, fennels, orange or lemon, and the small piece of fresh ginger in a juice extractor. Then add one teaspoon of spirulina powder to the juice. Mix well and enjoy!
This apple chutney is appreciated very much at Lighthouse Center® Poland. It is sweet and hot with warming spices such as cardamom, ginger, anise and chili. It fits well with Indian food and rice dishes.
500 g apples, peeled and cut in small pieces
1 tablespoon ghee or sunflower oil
1-2 fine shopped chili
1 ½ teaspoons aniseeds
1 tablespoon fresh grated ginger
½ teaspoon turmeric powder
½ teaspoon grated orange zest
2 tablespoons orange juice (fresh or from bottle)
180 g brown sugar
1 pinch of ground cardamom
2 pinch of ground cinnamon
2 pinch of ground nutmeg
Heat ghee or oil in a medium-sized pot. Add chili and anise and fry until the seeds are golden brown, being careful not to burn them. Add ginger, turmeric and the apples. Add orange juice, sugar, orange zest and spices.
Simmer over medium heat until the apples start to crumble and get a jam-like consistency, approximately 30 minutes. Stir often to avoid burning. Can or keep in fridge.
There are various types of apple cakes in Germany. Here is one of them “Gedeckter Apfelkuchen”.
Baking time: 30 – 35 minutes /200°C
600 g spelt flour (or wheat flour)
2 packets baking powder
200 g butter/margarine
50 g sugar
1 packet vanilla sugar
1 pinch of salt
250 ml milk (or 250 ml soy cream or soy milk)
grated peel of 1 organic lemon
750 g grated apples
juice of 1 lemon
50 g sugar
½ teaspoon cinnamon
100 g raisins
70 g ground nuts (almonds)
approx. 2 tablespoons of cream
almond slivers
Put the flour and the baking powder in a bowl and make a hole in the middle. Cut the butter in small pieces and distribute these on the flour. Put the sugar, salt, lemon peel and milk into the hole. Mix and knead to a dough. Place the dough in plastic foil and leave it in a cold place for 50 – 60 minutes.
In the meantime peel and grate the apples in a bowl. Add the lemon juice, sugar, cinnamon, raisins and ground nuts (almonds) and mix everything together.
Put ¾ of the dough in a greased round baking tin (28 cm) and form an edge on the sides. Spread the apple mixture on top. Pour the cream and distribute the almond slivers over the dough.
Roll out the rest of the dough, cut into strips and arrange in lattice fashion on top, pressing it down on the edges. Bake for 30-35 min at 200˚C.
Ingredients
APPLE CAKE
300 g flour
200 g butter or margarine
100 g sugar
Egg replacer for 1 egg
1 package vanilla sugar
6 apples
350 g apple puree
CRUMBLES
200 g butter/margarine
275 g flour
125 g sugar
1 teaspoon cinnamon powder
1 pinch of salt
APPLE CAKE
Mix flour, sugar, vanilla sugar and add egg replacer for 1 egg.
Cut the butter/margarine in small pieces and add it to the other ingredients. Work the dough until it is soft.
Prepare an oven tray with butter or a bit of sunflower oil and press the dough inside so that all the tray is covered equally.
Switch on the oven on 175°C.
Cut the 6 apples in slices and spread them in one layer on top of the dough.
Spread the apple puree over the layer of apple slices.
CRUMBLES
Mix the flour, sugar, cinnamon and salt together. Melt the butter/ margarine in a pot and let it cool down a bit.
Then add the melted butter to the rest and mix it well. Make small crumbles with your hand and spread them on top of the layer of apple puree.
Bake for 35 – 40 minutes. Check during the last minutes that the crumbles don’t get too brown on top. (If they are getting too brown turn down the heat a bit).
A delicious apple recipe especially for summer and autumn afternoon treats and desserts.
Serves: about 20 apple hearts
Time: 1 hour preparation time, 1 hour dough resting time, 15-20 minutes baking time
DOUGH
1 apple, peeled
1 tablespoon of finely grated orange peel (preferably of untreated oranges)
400 g flour
1 tablespoon baking soda
130 g brown sugar
100 g butter
1 vanilla pod
FILLING
1 handful raisins
2 apples
1 piece butter
3 tablespoons brown sugar
1 pinch cinnamon
100 g almonds
DOUGH
Mix the apple with the orange peel preferably in a blender so you get a smooth mixture.
Mix the flour with the baking soda and then add the rest of the ingredients for the dough.
Knead the dough until it is smooth and even.
Leave it to rest for an hour in the refrigerator wrapped in cling film.
FILLING
Soak the raisins in water.
Grate or chop the apples very finely then put them in a pan with a bit of butter, brown sugar and cinnamon and cook for 7-8 minutes.
Grind the almonds in a blender and add to the apple mixture and raisins.
Roll out the dough until it is 3 mm thick and then cut it into circles with a cookie cutter or a glass about 8 cm in diameter.
Use half of the dough circles as bases and place a teaspoon of the mixture on each one.
Next place another circle over the top to act as a lid and seal the edge by pressing it together with a fork.
Put the cookies on an oven tray with baking paper and bake in oven at 180° C / 356° F for 15-20 minutes.
