Apple Recipes

Using raw Apples

Apple, Celery and Raisin Salad

• 1 red juicy apple

• 3 celery sticks

• Some raisins

• Salad dressing: 1 tablespoon tahini (sesami-seed paste), lemon juice, salt and pepper

Make a salad dressing from 1 tablespoon of tahini with the juice of a lemon and salt and pepper to taste. Wash and core the apple, cut into cubes. Wash the celery sticks and slice. Mix the apples and celery with some raisins. Dress the salad and serve as fresh as possible.

Apple, Cheddar and Walnut salad

• 2 apples

• 4 oz. cheddar

• 2 oz. walnuts

• Lemon juice

Wash, core and cut the apples in pieces. Sprinkle with lemon juice to prevent going brown. Cut the cheddar into small cubes. Mix apple pieces, cheddar and walnuts.

Apple Sandwiches

Cut a nice crispy apple into thin slices and lay between slices of bread and butter. Try a sprinkling of cinnamon as a variation. 

Carrot, Cashew and Apple Salad

• ¾ lb carrots

• 3 firm juicy apples

• small handful of cashew nuts

• tablespoon of sunflower seeds

• handful of raisins

• some green leaves, such as lettuce

• lemon juice

• vegetable oil

• French dressing: 2 tablespoons olive oil, 1 tablespoon vinegar, ¼ level teaspoon salt, ¼ level teaspoon dry mustard, ⅛ level teaspoon pepper, pinch of sugar.

Make the French dressing by putting all the ingredients in a jar or small bottle. Put on the lid and shake vigorously. Wash, core and slice the apples. Sprinkle apple slices with lemon juice to prevent them from going brown. Grate the carrots coarsely. Sauté the cashew nuts in a little heated oil until they are lightly brown. Mix chopped apples, grated carrots, sunflower seeds, raisins, and cashew nuts and pour on dressing as desired. Serve on a bed of green leaves. This vitamin-rich salad should be prepared just before serving.

Cream-cheese, Egg and Apple Salad

• 2 apples

• 2 hard-boiled eggs

• 2 0z.cream cheeses

• 2 tablespoons mayonnaise

• ½ of a small onion, finely chopped

• 1 lettuce, salad dressing 

Wash the apples well and do not peel them. Mix the cheese with the mayonnaise, one chopped egg and one cored and chopped apple. Toss the lettuce in a small quantity of salad dressing and arrange in a salad bowl. Arrange the cheese, egg and apple mixture in the middle and garnish the salad with slices of the remaining egg and apple.

Potato, Chives and Apple Salad

• Leftover boiled potatoes

• 2 apples

• Bunch of fresh chives

• 1 teaspoon capers

• White Wine Dressing: ⅛ pint olive oil, ⅛ pint white wine, 1 teaspoon lemon juice, salt and pepper.

Cut the potatoes in pieces. Wash and cut chives. Wash, core and slice apples. Mix potatoes, chives, apples and capers with White Wine Dressing.

Red Cabbage and Apple Salad

• 1 lb red cabbage

• 2 cooking apples

• French salad dressing (see Carrot, Cashew and Apple Salad)
  2 hard boiled eggs

Grate the apple coarsely finely and cover the grated apple straight away in French Salad Dressing. Quarter the cabbage, take out the white root if desired and shred the cabbage as finely as possible. Mix cabbage and apple. Garnish with slices of hard boiled egg.

Yoghurt, Apple and Hazelnut side dish for curry.

• 225 g of thick whole milk natural yoghurt

• 1cored and sliced juicy sour eating apple

• 1 oz. of crunched or sliced hazelnuts

• Some shopped chives to garnish

Mix the sliced apple and chopped hazelnuts with the yoghurt. Garnish with chopped chives and serve as a lovely refreshing side dish with a curry.

Vegetarian Hussar Salad

• 1 lb. mashed potato

• 4 grilled Mexican Quorn burgers or similar, chopped into pieces

• 2 cooked and peeled diced beetroots

• ! large cooking apple, peeled, cored and coarsely grated

• 1 bunch spring onions, chopped

• Mayonnaise, ½ teaspoon French Mustard, Salt and Pepper

• Garnish: lettuce leaves, gherkins, 2 cut or sliced tomatoes, piece of cucumber, 2 sliced hard-boiled egg and parsley sprigs.

Mix mashed potato, chopped burgers, diced beetroot, grated apple, and chopped spring onion with a couple of tablespoons of mayonnaise and salt and pepper to taste. Arrange washed lettuce leaves on a large flat dish. Pile the mixed salad in the middle and shape the mixture with a knife to form a rounded smooth shape. Apply a very thin layer of mayonnaise with a knife, as if buttering bread. This sticky layer helps to keep the sliced egg, cucumber and tomato, which will be added as garnish, in place. Stick the gherkins in the ‘salad hill’, add the egg, tomato and cucumber pieces and finish off with a few sprigs of parsley.

Waldorf Salad

• 2 lb crisp eating apples

• 1 head of celery

• 2 oz. shelled walnuts

• lemon juice

• mayonnaise

• washed lettuce leaves.

Wash and slice the celery finely. Crumble most of the walnuts, but keep a few for garnishing the salad. Wash and core and quarter the apples. Slice 1 quarter to keep for decoration and dice the rest of the apples. Toss the cut and sliced apples in lemon juice to prevent them going brown. Mix the sliced celery, diced apple and crumbled walnuts with mayonnaise to taste. Serve this salad on a bed of lettuce leaves and decorate with a few walnuts and apple slices.

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