Apple party in the kitchen

It is the season for apples and there are lots of dishes and desserts to make with them. Here we give you some good suggestions for delicious dishes, side dishes and desserts that you can make.

Small welcome tapas
One is a small piece of toasted rye bread, on which we have added some mushroom pate, a small spoonful of apple compote garnished with a few leaves of red basil. The next is a piece of toasted flute with a small slice of fresh goat cheese, pomegranate and a slice of fresh apple drizzled with lemon garnished with sorrel. The last tapas is a slice of apple with a small piece of smoked salmon with cream mixed with horseradish and whipped cream. On top of that, a little sprinkling of fresh thyme.

Tenderloin casserole - for 8 people
2 pork tenderloins, 3 onions, 1 tablespoon sweet paprika, 1 tablespoon smoked paprika, 1 bouillon cube, 100 g bacon cubes, salt and pepper, 500 g mushrooms, 2½ dl cream 38%, 100 g chopped hazelnuts, 10 crushed juniper berries, 2 large apples, oil for frying.

Cut the tenderloin into thin slices and fry them on a hot pan. Toast the bacon crisply. Chop onions and fry them with it. Add all the spices. Add cream and let the dish simmer for 5 minutes. Add the apple cubes at the end and let them simmer for another 5 minutes. In another pan, roast the cleaned and sliced ​​mushrooms. Garnish with chopped nuts and roasted mushrooms just before serving.

White cabbage and apple salad
6 medium-sized apples, 1 small white cabbage, ½ dl lemon juice, ½ dl sugar, ½ dl whipping cream.

Grate white cabbage and apples on a grater. Mix lemon, sugar and cream for a dressing and mix it with cabbage and apples. Garnish with a sprinkling of greens if you have them.

Bulgur salad
200 g bulgur, 200 g wheat kernels, 200 g spelled kernels, 2 handfuls of fresh kale, 2 red apples, 1 tablespoon lemon juice, 100 g chopped hazelnuts, 100 g feta cheese, 3 tablespoons oil, 1 tablespoon apple cider vinegar, 1 tablespoon honey, salt and pepper.

Prepare the cores according to the instructions on the packages. Let them cool completely. Clean and chop the kale. Cut the apples and drizzle them with a little lemon juice. Shake a dressing of oil, vinegar and honey and pour over them. Mix grains, cabbage, apples, nuts and feta just before serving.

Macro apple cake
For this wonderful cake, you need 2 diced apples, 250 g butter, 250 g sugar, 4 egg yolks, 250 g wheat flour, 1 teaspoon baking powder for the dough itself. For the top, you need the 4 egg whites, 500 g icing sugar, 20 tweezers and a little almond essence.

Stir the butter and sugar into the white dough. Add the egg yolks and finally the flour. Spread the apple pieces in an ovenproof dish, where you pour the batter over. For the top, whip the egg whites completely stiff and then fold in the caster sugar together with the crushed tweezers. Season with almond essence before adding the mixture on top of the dough. Bake the cake at 175 degrees for approximately 45 minutes.

Apple soup (dessert)
A good old Danish classic is this dish, which probably not many people know by now. However, it is a dessert not to be missed. Serve it warm with whipped cream. You need 1 kg of apples, 1 unsqueezed lemon, 8 dl water, 1 cinnamon stick, 1 vanilla bean, 200 g sugar, 2 dl whipping cream.

Peel the apples and cut them into small pieces. Grate the lemon peel. Boil the apples with water, lemon zest, cinnamon stick and a split vanilla bean. Cook for about 20 minutes. Pick up the cinnamon and vanilla bean. Blend the soup, boil it with the sugar and, if necessary, add a little juice from the lemon to taste. Whip the cream and serve each portion with a slice of fresh apple and a small dollop of whipped cream.

Apple chips
2 sour apples, a little cinnamon and a little coconut oil. Remove the cores from the apples, cut them into slices and spread them on a baking sheet with baking paper. You can bake them as they are or brush with a little coconut oil and sprinkle with a little cinnamon. Bake at 120 degrees for 1½ hours until they are crispy.

Coarse apple jam with ginger
1 kg tart apples, 1 tsp grated, fresh ginger, 1 dl water, ½ kg sugar, a little Atamon or spirits.

Peel and core the apples and cut them into cubes. Peel and cut ginger into thin strips. Let it all simmer together with the water for about 30 minutes. Remove the pan and skim the marmalade. Add ½ tsp. Atamon or spirits. Pour into glass, which closes immediately.

Apple jelly
3 kg. paradise apples, 1 l water, 1 kg sugar per liter of strained juice, the seeds of 1 stick of vanilla.

The apples are rinsed, cut through a few times and put in a pot together with the water. Cook covered for 20 minutes, then strain through a jelly bag. Measure how much juice there is and add sugar and vanilla beans to the juice. Bring to a boil. Let it boil for a few minutes, without touching it during the process. Then remove the pan and let it stand. Finally, do not foam yet, otherwise the jelly will become cloudy. After 10-15 min, you can easily pull off all the foam at once. The jelly is poured into glass, left cold, and is only set when it is stiff.

Apple juice
1 kg apples, 1 l water, 2 dl muscovado sugar, 2 organic lemons. 2 whole cinnamon sticks.

Clean the apples, peel them and cut them into small pieces. The core house may well stay. Finely grate the lemon peel. Put water, sugar, apples, cinnamon and lemon in a pan and let it simmer for 15 minutes. Let it cool a little before straining it through a sieve and possibly also through a cloth if you want a cleaner juice. The leftover apples can be used for mash or compote.

You're welcome!