No one will probably argue that apples are a valuable and healthy product. These gifts from gardens contain vitamins and microelements, as well as fiber necessary for the gastrointestinal tract. But not everyone can handle hard fruits in their raw form, and some may not like the taste of sour varieties too much. In these cases, stewed apples are a great option. They can be prepared in several ways.

Stewed apples. Recipe in a slow cooker

Making such a dish is extremely simple. For this, of course, you need the multicooker itself. And also, take a kilogram of apples and half a glass of sugar. To season the dish, we will use ground cinnamon (but you can also use other spices that go with fruit, for example, ginger or turmeric, nutmeg). By the way, the amount of sugar used for cooking will directly depend on the type of apples you choose. If they are sweet and sour or sour (Simirenko, for example), then the sweet ingredient can be taken in larger quantities - then adjust according to your own preferences. And for ardent followers of a healthy lifestyle, we recommend adding honey instead of sugar - healthy and tasty!

How to cook

Wash the apples and cut out the stems and cores. Some people prefer to peel it, but they say it contains a lot of benefits - so you and I won’t do that.

Now cut the fruit into small slices (or cubes) and place them in the multicooker bowl. Dissolve sugar in half a glass of hot water and pour the mixture into the bowl. Turn on the “Extinguishing” mode and close the lid. When finished, a signal will sound. The stewed apples are ready. But just before the end (a few minutes before it’s ready), we recommend opening the lid of the multicooker and sprinkling the dish with cinnamon - the taste will be wonderful!

Puree

If you need to make applesauce in a slow cooker, you need to extend the stewing process and add a little more water (a glass per kilo). After the process is completed, you can use an immersion blender by placing it directly into the bowl (you must first cool the mass). Beat until smooth and use as a dessert or pie filling.

On a frying pan

When stewing in a frying pan - if you don’t have a wonderful appliance in your kitchen - take a deep container and heat it over medium heat. You will need a piece of butter: melt it and turn the heat on the stove to minimum. Pour the prepared apples, cut into small pieces, into a frying pan, add half a glass of sugar and simmer over low heat. You need to stir constantly so that the dish does not burn, and the sugar melts and caramelizes the product. Cook for about 15-20 minutes. Then apples stewed with sugar can be used both as a delicious dessert and as a filling for pies or pie. Bon appetit everyone!

It often happens that unsuccessful apples cannot be eaten raw, or that for some reason a person cannot eat the fruit without heat treatment. In this case, you can remember a lot of great recipes based on apples, but the simplest of them is the stew option. With the help of this processing, even the hardest and most juicy apples can be turned into a tender and healthy puree or become a preparation for a more refined dish.

How to stew apples: general rules

Regardless of how exactly the process occurs, it is important to consider the following:

  • The skin and seed pods should be removed during the preparation of fruits for cooking, except in cases where the stewed apples will be strained through a colander for further preparation of marmalade, marshmallows or marshmallows. In this case, the presence of skins and seeds will increase the saturation of the mass with pectin;
  • juicy fruits can be cooked without adding water; for drier or wilted fruits, it is better to add a small amount of liquid to the container;
  • sour varieties of apples stew faster and turn into a loose mass, sweet varieties retain their shape better;
  • it is advisable to add sugar at the end of cooking, the same applies to other flavoring additives, with the exception of cinnamon sticks and vanilla pods;
  • The mixture must be mixed carefully, making sure that the apples do not burn to the bottom of the container.

How to stew apples: variations on an eternal theme

If you plan to prepare gravy, marshmallows, marshmallows, mousse and other dishes from stewed apples where a pureed state of the fruit is required, it is better to use sour and juicy varieties. If you want to serve stewed apples as a main course, it is better to choose less digestible sweet fruits and treat their preparation as carefully as possible.

How to stew apples in a frying pan?

When using a frying pan, saucepan, or saucepan to cook fruit, you need to ensure that it has a non-stick coating and a thick bottom. A good option would be to add a small amount of good butter to the fruit mass: this will make it easier to stir the dish and give it a unique taste. The apples should be simmered under the lid, ensuring minimal steam escape, over low heat.

Healthy food recipes: According to Ayurveda, all our ailments are connected precisely with what we eat. If you want to be healthy and happy, you need to choose food wisely and wisely, including desserts. Today we propose to prepare just such a healthy and very appetizing dessert - stewed apples with dates and cinnamon. Such fruits are easily digested and help cleanse the body.

According to Ayurveda, all our ailments are connected precisely with what we eat. If you want to be healthy and happy, you need to choose food wisely and wisely, including desserts.

Healthy dessert without sugar: stewed apples with dates and cinnamon

Today we propose to prepare just such a healthy and very appetizing dessert - stewed apples with dates and cinnamon. Such fruits are easily digested and help cleanse the body.

This recipe will be useful and will definitely appeal to people who lead a healthy lifestyle and watch their diet, as well as for those who want to lose weight. Let's cook!

Ingredients (for 2 servings):

    apple - 2 pieces

    apricots (dry) - 4-5 pieces

    dates - 4 pieces

    clean water - 2 glasses

    maple syrup - 1 tablespoon

    fresh ginger - 1 tablespoon (pre-grate)

    cardamom - 1/4 teaspoon (pre-grind)

    cinnamon - 1/4 teaspoon (pre-grind)

How to cook:

1. First, let's prepare the fruit. Apples must be peeled, cored and cut into slices. Dry apricots must first be soaked in hot water for 20 minutes. And cut each date in half (for cooking it is better to use the seedless variety).

2. Now you need to mix all the ingredients in a saucepan. Bring the mixture to a boil over high heat. Reduce heat to medium-low, cover and simmer gently for 5 minutes.

3. Place approximately a third of the contents of the pan into a blender (using a scoop), including the liquid, and grind to a puree consistency.

4. Transfer the puree into a saucepan. Must be served warm.

Bon appetit! Cook with love! . If you have any questions about this topic, ask them to the experts and readers of our project

P.S. And remember, just by changing your consciousness, we are changing the world together! © econet

Apples as a fruit are the most common product that is widely used in preparing various dishes. In cooking, apples can be used as fillings for pies, as additives in salads and tourtes. It is recommended to use apples in the preparation of salads and independent dishes as dessert. To do this, you can prepare fried and baked apples and serve them with various sauces and whipped cream.

Apples come in different tastes, crispy and sour, shelf-stable and not so good. Dessert apples can be used in cooking, but they hold their shape and firmness better than culinary varieties, which are better suited for recipes that call for softness and acidity.

Only experienced gardeners who reap significant harvests know how to store apples. The following provides information on where to store apples. Cooking apples should be stored individually, wrapped in oiled paper or newspaper, in a cool, frost-free, dry and dark room. Then they'll last at least until Christmas. Check weekly for signs of rot. The apples can be placed on a rack in the pantry for 2-3 weeks.

Late dessert apples can last 2 months or more - store them as you would culinary apples. Early varieties are best eaten within the first weeks.

Apples will keep in the refrigerator, crisper, or plastic bag for no more than a week or two.

It is possible to store apples by deep freezing. To freeze fresh apples, peel, core, and cut into pieces. Place in water with 1-2 tablespoons of lemon juice to prevent the apples from turning brown. Drain, dry the apples and freeze them in a plastic bag or container. You can roll the apples in sugar before freezing them in a bag.

Although culinary apples are too sour to eat fresh, that's exactly what dessert apples are eaten - they are a favorite snack, consumed straight from the tree. You can serve a thinly sliced ​​apple with cheese, or oatmeal cookies, or along with the so-called “ploughman's lunch” (a sandwich with cheese, onions and pickles). Apples make an excellent ingredient in many salads, as they pair well with nuts, chicken, ham and mayonnaise.

Dessert apples add crunch and color to a fruit salad. You can get a refreshing juice from them, just apple juice or squeeze it together with other fruits or vegetables.

This celery and apple salad is a nice change from the usual fresh coleslaw or Waldorf salad. Pairs well with ham, chicken and cheese.

  • 2 red dessert apples
  • juice of 1 lime
  • 225 g celery root
  • 2 tbsp. spoons of mayonnaise
  • 1 tbsp. spoon of natural yogurt
  • salt, black pepper

Peel and slice the apples very thinly, then cut the slices into strips, place in a salad bowl, pour over lime juice and toss. Grate the celery root there and mix again.

Combine mayonnaise, yogurt, salt and pepper and season the salad with apples. Refrigerate before serving.

If necessary, rinse the apples under running water and dry. Peel, if the recipe calls for it, and cut into chunks, thin slices, or just quarters. Peeled apples turn brown very quickly after contact with air; To prevent this from happening, immediately after you have peeled and cut them, place the apples in a bowl with water and 1-2 teaspoons of lemon juice.

To remove the core: There are recipes that call for a whole apple, then insert an apple peeler into the middle of the apple and twist it until you remove the core. For other recipes, simply quarter the fruit and use a paring knife to remove the core and tough membranes.

To prepare stewed apples, peel them, cut them into pieces and place them in a saucepan along with sugar (for cooking apples, use about 1 tablespoon of sugar for every 100-150 g of apples, depending on their acidity). Add 1 tbsp. spoon of water, cover the pan with a lid and let it simmer until soft. Some varieties of apples retain their shape and do not fall apart.

Cook as you would for stewed apples, but wait until they are completely soft, then mash with a fork or potato masher until pureed. You can use a blender if you want to get a smooth and fairly liquid applesauce. Add a little butter and sugar to taste. If you want a thick applesauce, continue to simmer over very low heat until you reach your desired consistency.

Use dessert or culinary apples that hold their shape. You may or may not peel it, depending on the recipe. Before preparing fried apples, remove the core, cut into slices, place in a frying pan with vegetable or butter, or a mixture of oils. Fry over medium heat until golden brown, turning once or twice. You can serve fried apples as a side dish or dessert with sauce.

Cook caramelized apples as you would for fried apples, but use butter rather than oil. As soon as the apples become golden brown, add sugar (2 teaspoons for each dessert apple and 3 teaspoons for each culinary apple). Fry for a few more minutes until the apples have softened and there is almost no sweet sauce left in the pan.

Baked apples in the oven can be an excellent dessert with a low calorie content of the finished dish. Usually culinary apples are used for this, but dessert apples can also be baked. Before baking apples in the oven, remove the core, place the apple on a baking sheet, pour sugar inside the apple and put a small piece of butter. Pour some water onto a baking sheet and bake at 200°C for 30-40 minutes until the apple is browned and puffed up.

Source: http://vseoede.net/?p=1255

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Stewed apples

We offer you several recipes for stewed apples with various ingredients. The dishes turn out to be very original, spicy and incredibly tasty!

Cabbage stewed with apples

Ingredients:

  • white cabbage - 1 fork;
  • onion – 2 pcs.;
  • apple – 1 pc.;
  • fresh ginger - to taste;
  • raisins – 0.5 tbsp;
  • sugar – 1 tbsp. spoon;
  • apple cider vinegar – 2 tbsp. spoons;
  • curry – 1 teaspoon;
  • tomato paste – 1 tbsp. spoon;
  • spices.

Preparation

Finely chop the cabbage, pour in vinegar and knead with your hands. Peel the onion and ginger, chop and sauté in vegetable oil until transparent. Then add the washed raisins, turmeric and sugar and mix. Peel the apple, cut it into small cubes and add it to the fryer along with the cabbage. Cover the pan with a lid and simmer until done, adding salt to the dish to taste. 10 minutes before the end of cooking, add tomato paste, sprinkle with herbs and serve.

Pork stewed with apples

Ingredients:

  • vegetable oil – 2 tbsp. spoons;
  • pork tenderloin – 500 g;
  • flour - 3 tbsp. spoons;
  • spices;
  • onion – 1 pc.;
  • cumin - a pinch;
  • chicken broth – 2 tbsp;
  • mustard – 1 tbsp. spoon;
  • green cabbage – 250 g;
  • potatoes – 250 g;
  • apple – 2 pcs.;
  • fresh parsley.

Preparation

Pour oil into a frying pan and heat over medium heat. Process the pork, cut into strips, sprinkle with flour, salt, pepper and fry the meat for about 10 minutes. Then put it on a plate, reduce the heat and throw in the chopped onion with cumin.

Sauté until golden, and then pour in the broth, water, mustard, shredded cabbage, chopped potatoes and salt. Bring to a boil, reduce heat and simmer covered for about 15 minutes. After this, add the apples and continue cooking for another 10 minutes.

Just before serving, combine the pork with vegetables and sprinkle the dish with parsley.

Liver stewed with apples

Ingredients:

  • chicken liver – 500 g;
  • fresh honey mushrooms – 150 g;
  • onion – 1 pc.;
  • apple – 1 pc.;
  • garlic – 3 cloves;
  • condensed milk – 1 tbsp. spoon;
  • spices.

Preparation

So, first we fry the honey mushrooms in oil and at the same time we prepare the liver: we wash and dry it with a paper napkin. Then cut each piece into about 3 pieces and roll in flour mixed with turmeric and salt.

We clean the onion, chop and sauté separately. Now fry the liver a little and transfer it to a saucepan with a small amount of water. Next, add the mushrooms and onions and simmer a little.

Almost at the very end, add the sliced ​​apple and chopped garlic.

Beets stewed with apples

Ingredients:

  • beets – 600 g;
  • apples – 300 g;
  • butter;
  • honey - to taste.

Preparation

Peel the apples from seeds and skin, cut into slices and place in a saucepan with melted butter. Stir well, close the lid and wait for the fruit to darken. We clean the boiled beets, chop them into slices, combine them with apples and add lemon juice and honey to taste. Simmer the dish over low heat for about 20-30 minutes until cooked.

Pumpkin stewed with apples

Ingredients:

  • ground cinnamon – 1 teaspoon;
  • butter – 50 g;
  • walnuts – 30 g;
  • sugar – 4 tbsp. spoons;
  • pumpkin – 400 g;
  • apple – 3 pcs.

Preparation

Peel the pumpkin, remove the seeds and cut into slices. Cut off the peel of the apples, remove the seeds and chop into slices. Throw a piece of butter into a deep frying pan, melt it, lay out the pumpkin with apples and sprinkle with sugar. Cover with a lid and simmer the dish for 10-15 minutes, stirring. At the very end, add a little cinnamon, stir, evaporate the excess liquid and serve the finished dessert on the table, sprinkled with nuts.

Source: https://womanadvice.ru/tushenye-yabloki

Someone stew the apples? How are you?

Has anyone stewed apples? How did you do it?

  1. The apples in the oven are not stewed, but baked, and it is better to put jam, not sugar, inside. Very tasty with lingonberry or cranberry.
  2. Cut the core of the whole apple into a cone, not all the way through. Place sugar or MD into the resulting funnel and into the oven.
  3. I didn’t stew the apples separately, BUT the stew WITH apples, such as liver, chicken, lamb or cabbage, is delicious!!!
  4. Melt the butter in a frying pan, add sugar and cook the caramel over low heat. When the caramel begins to darken, add peeled and chopped apples. Simmer over low heat for about 5 minutes. If desired, you can add cinnamon. Remove the filling from the heat and cool. Beat sour cream with egg and mix with apples.

    A good filling for an open pie.

  5. I stew whole ones. Peel, cut the core with a special tool, pour a little water into the frying pan, when it boils I put the apples in it, close the lid and simmer for about 5 minutes. soft, tasty! I'll pour some honey on it later.
  6. I love baked ones.
    We cut a deep hole in the middle of the apple, put a teaspoon of sugar in it, place it on a sheet and put it in the oven.
  7. Cut the apples into slices, put them in a frying pan, sprinkle with sugar (honey), stirring constantly and simmer until soft. Can be used as a separate dessert or as a filling for pies.
  8. called the firefighters
  9. 1) Components: apples 4 pcs. , cherry or strawberry syrup 100 g, butter 50 g.

    Peel and seed the apples and cut into slices. Place apple slices, butter in a large frying pan, cover the pan with a lid and simmer the apples over low heat for about 5 minutes. Then turn the circle over and simmer for another 5 minutes. Pour syrup over the finished apples and serve warm.

    Ingredients:
    (for 4 servings) 4 large sour apples 125 ml white wine (apple juice) 100 g crispy chocolate (can be nut) 1/2 tbsp. l. butter 2 tbsp. l. almond leaves sugar optional

    2) Method of preparation: Wash the apples and peel only the top, remove the core and seeds. Place apples in a saucepan and add wine, boil for 10 minutes, cover with a lid. Meanwhile, coarsely grate the chocolate.

    Melt the butter and fry the almond leaves over medium heat. Remove the apples from the saucepan and, while they are hot, fill with chocolate. Over high heat, evaporate the syrup to half and add a little sugar if desired. Then pour the syrup over the apples and sprinkle with almond leaves.

    The Bospop or Jonathan apple variety is suitable for this dessert.

  10. It is better to bake apples.
  11. Just in the water. until soft (softened state - but not to the point of porridge, in no case), with sugar, everything is very simple and tasty :)) During the cooking process, the sugar with which they are sprinkled in the frying pan turns into caramel :)) You can also when When they are ready, decorate them with whipped cream on top:)) Very tasty, light dessert, a great alternative to baked apples:)))
  12. Cut the core of the apple into a cone, not all the way through. Place sugar or MD into the resulting funnel and into the oven.

Attention, TODAY only!

Source: http://growthsummitrussia.ru/286361/

Published 21.03.2015
Posted by: kablu4ok
Calories: Not specified
Cooking time: Not indicated Apples are good in any form. These colorful and extremely useful gifts from gardens are loved by both adults and children. There are countless dishes containing apples (from marmalade to crumble).

I would like to offer you another recipe - apples stewed in sour cream in a slow cooker. This delicacy can easily become a quick solution for breakfast or afternoon snack. And most importantly, apples prepared in this way are suitable for baby food and for people watching their figure. The Mirta MPC 95 multicooker will help us cope with the preparation of stewed apples.

Ingredients:
- large apples - 6 pieces;
- sour cream 15% fat - 400 g;
— small light raisins – 60 pcs.;
- granulated sugar - 100 g or more (depending on the size of the apples);
- cinnamon - ½ stick;
- sea salt - ½ tsp.

Preparation

Wash the apples well and remove the stems. To give apples stability, you need to cut off a thin layer from the bottom of each fruit.

Also cut off the tops of the apples.

Carefully remove the core with the seeds, being careful not to damage the peel. This can be done using a special device for removing the core, or, if it is not available, with an ordinary small knife.

Dissolve sea salt in cold water (0.5 teaspoon of salt per 400 ml of water). Immerse apples in water and soak for 1 minute.

Remove the apples from the bowl and shake off the water. Place 10 raisins in the apple cavities.

Then fill the indentations with sugar (without a slide).

Cover each apple with a “lid”.

Place the apples close to each other in the multicooker bowl.

Fill the gaps between the fruits with sour cream. It must be all used up. Break the cinnamon stick into several pieces and add to the sour cream.

Lightly sprinkle the contents of the bowl with sugar.

Close the multicooker lid. Set the steam outlet valve to the “Closed” position. Turn on the “Extinguishing” mode. Set the timer for 20 minutes. This is the minimum cooking time in this mode. Cook for 10 minutes, then turn off the multicooker manually. After steam comes out, open the lid.

Remove the cinnamon. Place the apples in a deep plate, sprinkle with raisins and serve.

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Source: http://NaMenu.ru/4132/YAbloki_tushenyee_v_smetane_v_mulqtivarke/

Pork with apples and vegetables (stew)

Pork stew with apples and sweet peppers.

If you get a piece of fillet or semi-finished pork cut into cubes (like beef stroganoff), you can prepare a very simple and tasty stew with an enveloping sauce.

This time I stewed pork with apple slices, sweet peppers and carrots (all cut into cubes). And thickened the sauce with starch. The result was meat with a very tasty sweet and sour gravy, which goes well with any pasta, mashed or boiled potatoes, boiled rice, porridge (buckwheat, millet, pea, corn, oatmeal).

Compound

for 6-8 servings

  • Lean pork – 1 kg;
  • Onion – 1 head (optional, you can leave it out);
  • Carrots – 1 piece;
  • Sweet bell pepper – 1-2 pieces;
  • Sweet and sour apple – 1 piece;
  • Vegetable oil – 3 tablespoons;
  • Sugar – 1 teaspoon;
  • Salt - to taste;
  • Starch – 1.5 tablespoons;
  • Basil or mint greens - 1-2 sprigs each (or a pinch of dried ones, or a mixture - Herbes de Provence);

How to cook

Slice:

  • Pork - across the grain in long thin strips (in sticks, like for roasting or beef stroganoff).
  • Onion - thin half rings.
  • Carrots - in long sticks half the thickness of your little finger (they should be thinner than meat, but similar in shape).
  • Sweet pepper - thin strips;
  • Peel the apple and cut into slices. You need to cut the apple just before adding it to the stew, otherwise it will darken. Or pour lemon (orange) juice over the slices to prevent oxidation.

Stew pork with vegetables and apples

  • Heat oil in a saucepan or deep frying pan. Fry the onion until transparent.
  • As soon as the first onion smell comes, add salt to it. Add carrots over medium heat until half cooked (5-7 minutes).
  • Add meat, stir. Add 0.5 cups of water. While the meat is stewing, be careful not to burn it (stir occasionally).
  • After 15-20 minutes add pepper. Mix. After 5 minutes – apples and sprigs of basil and mint (or sprinkle with dried herbs). Simmer over moderate heat with a lid.
  • After 3-5 minutes, add sugar, salt and starch (diluted in 0.5 cups of cold water). Mix. When the sauce boils again, turn off.
  • Let the meat brew and cool slightly (10-15 minutes). The thickened, cooling sauce will be more enveloping and tasty. Just like the meat itself.
  • Before serving, remove the sprigs of greenery (if included)).

Bon appetit!

Delicious strips of meat, apples and peppers in a juicy, tender sauce.

Stew with apples and vegetables. On the left is homemade ham in a tetra bag.

Everyone knows that apples are healthy. It is a storehouse of various vitamins and microelements, a source of pectin, which helps us maintain a beautiful complexion and improve skin condition. Apples have a lot of fiber, which is good for intestinal function. Yes, and helps reduce appetite. Apples help reduce cholesterol levels. But not everyone can eat fresh apples, for example, for peptic ulcers.

The butter is heated in a saucepan along with sugar and left to caramelize. The apples are peeled, cut into large cubes and poured into lightly toasted caramel. The apples are covered and smothered within 10 minutes. Pour in the wine and sprinkle with cinnamon and raisins. Stir with a wooden spoon and simmer, covered, for 15 minutes. The apples are then squeezed, cooled and spread over the dough. Starch and leave it with the apples, you can also pour the juice over the finished cookies. The pie can also be prepared with a layer of dough: cut 2 cartridges, put one in a pan and place it in the middle of the filling.

Therefore, today we will prepare a dish of stewed apples, which helps remove toxins. A dish of apples stewed with spices, according to Ayurveda, balances Vata and Pitta. It contains no fat. It's quick and easy to prepare. It has a divine aroma thanks to the spices.

Apples are a beneficial product; they enhance the energy of life. They also help remove mucus from the body, especially when combined with cinnamon.

The strip that doesn't have apples on it is spread with water and the whole thing is covered with another dough. The ends are pressed well and cuts are made into the dough. The remaining dough is rolled out and strips are cut, which are used to form grids onto the dough. This amount of dough and apples can be used to make a large pie or two in a medium tray.

Luckily, we have a purely positive relationship with apples. But if you are not one of the apple enthusiasts, try this recipe and change your sweet, round and reddish fruit. But this name is misleading because it is not a jam, but it is just a stew. So we're going downhill right on the recipe.

In winter, and when it’s cold outside, stewed apples with warming spices such as cinnamon and ginger will be very appropriate.

In the cold season, for people with the Vata type, the dish should be served warm.

This dessert is good for the heart as well as the liver.

Stewed apples - recipe

I give the spices taking into account the use of 1 kg of apples, but you can adjust their quantity yourself, depending on your preferences.

Remove the apples from the kernels, we don't need to peel them. We cut them up on Thursdays and then split them up. Dissolve the butter in a pot, sprinkle in the apples, sugar, lemon peel and juice and bay leaf. Stir gently and pour slowly over about ten minutes until the apples have softened.

We remove the lid and turn up the heat. Cook for another five minutes to allow the juices to evaporate into syrup. Remove the bay leaf, add the whiskey and leave to cool slightly. Then mix in the roughly chopped walnuts. The next day I had fragrant and chilled leftover stewed apples served with wonderful and subtly sweet nut pancakes.

  1. First we need to prepare the apples - peel and cut them into cubes.
  2. Pour some water into a saucepan, immerse our apples in it and cook over low heat (this is important for preserving vitamins) until soft with the lid closed. Typically simmering takes about 10 minutes. At the beginning of cooking, add half a star anise and seeds from 3 boxes of green cardamom (mash them in a mortar first to better reveal the aroma).
  3. When the apples are soft, add 1/3 tsp. dry ginger and 1 tsp. cinnamon. Mix spices with stewed apples. Turn off the heat.
  4. Add honey to the cooled stewed apples to your taste. (cool to about +40 degrees, not higher, so as not to lose the beneficial properties of honey).

Stewed apples with spices are a wonderful dessert on your table.

In a taller bowl, combine flour, crushed or cracked biscuits, loaf and salt. Add eggs, milk, butter and nuts. We burn oil in a saucepan and fry pancakes. They are only sweet in a decent way, so the white sugar dirt doesn't matter to them. Body 4 eggs 160g sugar semolina 130g plain flour 130g plain flour 8 teaspoons hot water.

Cid-sliced ​​apples 4 apples 1 Tata apple cider semi-dry set 1 vanilla pudding packet 3 slices gelatin. Custard cream 250g mascarpone 200g sour cream 100ml whipping cream 125g cottage cheese 3 slices gelatin flour sugar to taste. Caramel 150 g semolina salad 100 ml whipping cream 20 ml water.

It’s tasty, healthy, and won’t harm your figure. So feel free to prepare this wonderful dish and enjoy its taste and aroma - the aroma of stewed apples with spices.

Read about how to make delicious marmalade from apples

Cold roast with pumpkin seeds

Separate the egg yolks. Eat egg yolks with sugar. After some time, add warm water, spoon and beat until thicker, it will take about 8 minutes. Remove the snow from the white ones and carefully insert them into the foam. Gradually add flour, thoroughly cooked. Finally, gently compress the rest of the snow. Place the dough in a mold with a diameter of 20 cm, place it in the oven, which is preheated to 160 degrees. Allow the body to cool and then remove it from the mold.

Peel the apples and cut into small pieces. Place them in a pot and pour in the apple cider. Cook half the apples using a mixer. Pour the juice from the second half and stir in the vanilla pudding. Put the mixed apples back into the pot, add the mixed pudding powder and cook. The pieces of gelatin do not swell in cold water, then squeeze them out and add them to the apples. Mix everything and let cool.

Sugar-free sweets made from honey and pumpkin or sunflower seeds, almonds, and nuts.

Cold grilled food for those who struggle with addiction to sweets.

Sweet made from apples without sugar.

Not long ago, a friend of mine decided to turn to a healthy low-calorie diet and wean off sweets.

She has long been an avid sweet tooth, accustomed to consuming unlimited quantities of cookies, candies, chocolate and other sweets throughout the day. She even had sweets under her pillow, which she feasted on when she woke up at night.

Spread the mascarpone cream and sugar over the cream. Then, stirring continuously at low speed, add cottage cheese and sour cream. Go for a firm, fluffy cream. The pieces of gelatin do not swell in cold water, then squeeze them out, put them in a saucepan and allow them to dissolve. Dissolve the dissolved gelatin in the cream.

Pour sugar into a pot with a higher bottom. Place the flask over medium heat and stir until the sugar dissolves. Sugar watch, he definitely doesn't pay. When the sugar dissolves evenly, stop. Place the cream in the water in the pot. The caramel will harden and there will be liquid around. Remove the slab slightly and stir until the caramel has dissolved. It takes quite a lot of time, but the result is worth it.

Unfortunately, it turned out to be impossible for her to overcome her sugar addiction in one fell swoop.

A passion for sweets, as if by force majeure, turned her into a deeply unhappy, depressed woman when she abruptly ended her friendship with sugar.

Unfortunately, not everyone can do it easily.

In case of severe addiction, a smooth transition to a small amount of natural sweet products is needed.

Place the bottom of the rack over the cake and secure the adjustable cake onto it. Cover the body with half of the cream, absorb it and place the other body part on it. Spread the apples with the cider and slice them into the upper body. Cold pie for several hours in the refrigerator. Then carefully remove the cake from the rim and decorate with caramel and nuts.

Are you wondering how they cooked for the first republic a hundred years ago or even during the time of probably the most famous Czech chef and friend of Magdalena Dobromila Rettig? We are talking about our new gastronomic series How to Cook Our Grandparents, which will feature interesting historical recipes.

As German nutritionists advise:

– you need to learn to enjoy small portions,

– replace the usual sources of sweet joy with healthier natural ones.

If you are used to pampering yourself with sweets, chocolate with tea or coffee, pay attention to the process of how you do it. I took a bite and washed it down with tea. If you do the opposite: first take a sip of tea, then put a piece of sweet into your mouth and chew it slowly, the feeling of sweet satiety will come faster.

Christmas is approaching and many people still have a bunch of apples in their basement and usually don't know what to do with them. How about something less common - like apples and rum to warm up? 12 to 15 medium apples are peeled and cut out. Place a saucepan with about ten tablespoons of water, 8 kg of cubic sugar, 4 kg of butter and 3 tablespoons of rum or punch. Boil, add vanilla sugar. Place the prepared apples in it and soak it in mild soap for about ten minutes.

We select soft apples with a bowl on them, fill their cavities with cranberry compote, which we have previously diluted with the water in which the apples were cooked. Then sprinkle with about 3-4 spoons of rum or punch and sprinkle with cinnamon sugar. Sober Saturday morning - a tempting delicious breakfast.

The following helped my friend:

Cold grilled

Ingredients:

1. Natural honey – 1 tablespoon with a small slide – 30g –98kcal

2.Pumpkin seeds – 2 tablespoons – 20g – 100kcal

It is better to grind the seeds in a blender, then they turn out airy, there is less weight in one spoon, but you can also grind them in a meat grinder.

In France, these toasts are called “boli perdu”, in English-speaking countries this is the most “French toast” and is very similar to “poor knights”. Toasted toast wrapped in cinnamon sugar goes perfectly with hot apple pie. For breakfast for two you will need.

Pudding is right. The spice is the most beautiful. Starling is the fruit of an evergreen tree 8 m high and 100 years old. A single gadget will provide up to 40 kg of fruit in one year. They then dry out in the sun, losing about three-quarters of their weight. The aromatic power is hidden within the walls of the fruit. Puddings are rich in high-essential silicon dioxide.

Naturally, you can use any seeds and nuts.

So, calorie content of 50g of the mixture: 198 kcal.

Calorie content 100g: 396kcal.

About half a teaspoon – 6g – about 24kcal, see photo.

If the honey is liquid, you can add more seeds, then the calorie content of 100g will increase, because pumpkin seeds are more caloric than honey.

The calorie content of honey and seeds varies from source to source.

In European cuisine, this spice only began to play a role over the centuries in the Russian Royal Court, as a flavor added to tea. Puddings can be chewed after a good meal as a digestive support and a breathtaking treat. It works against bloating, cough and bronchitis. It smells like anise, but its flavor is fuller and heavier. They are not botanically related, but their similarity in taste has led to many languages ​​having a similar designation. This is an indispensable part of the spice mixture for mulled wine and pumpkin dough.

Star anise is also very often combined with cinnamon. Peel the apples, cut them in half and remove the cores. While peeling, we keep the apple pieces in water with a few drops of lemon juice to maintain their pale color. Then pour them out and add water to the cooking pot to cover the surface of the apples. Sweeten with cane sugar and add a dash of cinnamon, cloves and star anise. For this magnitude, one star is sufficient. The apples are cooked over gentle heat until the surface is soft but the inside is still firm.

On Wikipedia, the calorie content of honey is 304 kcal/100 g, but in my jar it is 328 kcal.

The calorie content of raw pumpkin seeds is often 500kcal/100g.

Preparation:

Combine honey and ground seeds, mix, transfer to a container with a lid, for example, a glass coffee jar.

Keep refrigerated.

Application:

When you really want something sweet, put a third or half a teaspoon in your mouth and chew it very slowly. Don't drink.

Preparing toast is very quick. Mix the egg in a bowl that is lightly thinned with milk. Add a few drops of vanilla extract. The fruit of the apple tree is apple tree, pomaceous, spherical. Hence, its main therapeutic products. In exceptional cases, flowers are collected and dried as well, but then somehow they don’t collect them, where they are pome-shaped. The pome fruits are collected in adulthood, since until this time it is difficult and inconvenient, terribly sour and generally poorly used as a tool for massage. After repayment turns brown to black, the slush is soft, rotten, moldy and unusable in any way other than just enough for composting.

Gradually switch to a smaller and smaller dose.

Grandma's mints


An old folk recipe for village sweets.

Ingredients:

1.Cold roast – ½ teaspoon

2.Medium sized mint leaves – 3-5 pcs.

Preparation:

Optimally ripe fruit color is beautifully decorated with green-red skin color, yellow or red, and their combinations to cut uniformly without rust spots caused mainly by the shape after indentation and without the worm burrowing into their creators, documenting their presence and the absence of chemical insecticides. The taste of a well-seasoned apple is sweet, slightly acidic, smooth and pleasant in the mouth. As ripeness increases, the amount of acid decreases and the sugar content increases. Acids have a preservative nature and sugars, on the contrary, mean that the longer the period, the higher the sensitivity to damage by the ubiquitous fungi feeding on the sugar component.

1. Take half a teaspoon of cold roasted meat from the refrigerator, wait until it warms up, this is not necessary, you can use a knife.

2.Put just a little bit of grilled meat on a leaf, roll it up into a tube or envelope.

Application:

Use when you really want something sweet. It helps a lot because... The main thing is not to make more than 5 candies. Or better yet, 3 pieces.

Non-inflammatory due to inflammation in the kidneys cannot tolerate sour and this tea is pleasantly slightly sour. So it's appropriate in this case, more for effect. This sweet is usually sweet, which the congested hungry brain requires, but if you put a piece of something sweet into the body, as a rule, you overdo it and the sweet is more than necessary, and the pancreas produces insulin and the sugar quickly disappears in the cells and another hypoglycemic cycle arrives sweet taste.

And again, until you go to bed, which leads to the complete use of dietary fats and their absorption into fat cells and their changes. Just when you want to be beautiful and thin, whiten apple fruit tea and you won't be chasing sweets or excessive hunger. Apple in tea for the best aroma, add a little of its blossom and there you have it. Indeed, before that, a decoction of the dried husk usually replaces tea. They are very digestible stewed apples and are very suitable for the best and completely sick people.

Apples stewed in a saucepan


Ingredients:

Sweet apples – 1-2 pcs.

Preparation:

1.Cut the apples into 4-6 slices, core them.

2. Place the slices, skin side down, in a stainless saucepan or Teflon frying pan with a lid.

They are gentle and little susceptible to functional digestion. Also, when you burn your lungs with smoke and chemical fumes, esophageal varices as well. Stewed apples were previously commonly served for dysentery, especially in children. In addition, it turned out that the foods did not irritate during digestion. Let us sufficiently explain the sugar of the intestinal yeast, which ferments diligently and the production of alcohol is temporarily higher than that of seasoned breads. Than fresh bread, but not so funny people on warm stuffed bread say they are drunk.

Unlike people who have already drunk fermented liquids. And even here there is a green pipe, even if drinking alcohol is provable. But in this case also, as a rule, they have a similar environmental connotation. For raw apples, it's a small fermentation process and much better for you and the environment. When you eat apples eighth what fifteen minutes, so you don't have to be hungry for two hours. When you eat once every half or whole meal, you are a hungry predator.

3. Pour water in a very low layer of no more than two centimeters.

4. until soft. No more than 5 minutes. During this time, the water will evaporate. If not, just drain it.

The process must be monitored, because The water may evaporate too quickly, and then the apples will burn, and then you will have to clean the pan for a long time.

5. Eat cold, then they are much sweeter.

Applesauce


Ingredients for 1 serving:

1. Large sweet apple – 200g, no waste – 150g – 69kcal

2. Semolina – 1 teaspoon – 3 g – 11 kcal

3. Boiled water – 3 tablespoons.

You may need more or less water, depending on the juiciness of the apples.

The weight of the finished puree is 160g.

Calorie content per serving: 80 kcal.

Calorie content 100g: 50kcal.

Preparation:

1. Peel the apple and grate it on a coarse grater.

2.Add a teaspoon of semolina. Mix.

3. Place the mixture in a small saucepan, add water, bring to a boil while stirring.

4. Cool covered.

5. Eat cold, it’s good to add a couple of mint leaves.


The last option is dried fruits. Just remember to wash them thoroughly. This is often written on the packages in very small print.

You can prepare them yourself. This is a guarantee that it is free of sulfur and fungicides. Dry like mushrooms on strings or on a tray in a thin layer.

You can cook fruit crisps in the oven, but it takes 8-10 hours on very low heat. The most convenient way is to buy an electric dryer; they are now sold in a large assortment.

When consumed in moderation, dried fruits are a very healthy thing.

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