DECORATIVE APPLE RINGS
Juice of half a lemon
About 6 apples
1 Preheat oven to 50°C. In a small saucepan, mix sugar, water and lemon juice together. Stir and bring to the boil.
2 Cut the apples into thin slices.
3 Dip the apples in warm syrup and place on non-stick baking paper.
4 Arrange the apple slices on a baking tray and dry them out in the oven for 4 hours, turning halfway.
- Don’t leave out the lemon juice in the syrup; it will keep the apples from browning.
- The heat of the oven will cause the edges of the apples to curl up. If you would prefer smoother edges, cover the apples with a piece of non-stick baking paper and place a baking tray on top.
- Always keep your dried apples in an airtight container. Sprinkle a little sugar over the bottom of the container. Cover the sugar with greaseproof paper and place the apple rings on top and ensure that the lid is secure. The sugar will absorb any moisture.
- Never keep apple rings in the fridge. The moisture will make them soggy.
HERRING AND APPLE SALAD
6 pickled herrings
2 long stalks of celery, chopped
1 big spring onion, chopped
2 Starking or Red Delicious apples with skins, cubed
125ml crème fraiche
30ml Bulgarian yogurt
1 Chop the herring into large chunks and place in salad bowl with celery, spring onion and the cubed apples.
2 Mix crème fraiche, yogurt and milk. Season with salt and pepper. Pour over salad and mix through carefully.
3 Sprinkle fresh rocket over the top of the salad.
COLESLAW WITH APPLE
2 small heads of cabbage
3 Starking or Red Delicious apples
Juice of half a lemon
40g bag watercress
1 red onion, halved and thinly sliced
60ml Bulgarian yogurt
100g purple micro-cress for garnish
1 Halve the cabbage, remove the core, and chop the leaves.
2 Halve the apples and cut into very thin slices.
3 Add lemon juice. Arrange watercress on platter with cabbage, apple and onion on top.
4 Mix the mayonnaise with the yogurt and season with salt and pepper.
5 Pour dressing over the salad and garnish with micro-cress.
APPLE, FIG AND GOAT’S CHEESE TARTLETS
Makes 4 tartlets
1 sheet (500g) puff pastry
2 rolls of 200g soft goat’s cheese (Chevin, for example)
4 fresh figs
1 portion decorative apple rings
1 Preheat the oven to 180°C. Spray 4 10cm loose-based quiche dishes with non-stick baking spray. Divide the puff pastry into four parts and line the dishes with it, trimming away any excess.
2 Cut the cheese into slices and place on the pastry.
3 Cut the figs open to form a flower of intact quarters and place in the middle of quiche dish on top of the cheese.
4 Beat the eggs and cream and season with salt and pepper. Place the dishes on a baking tray and spoon the egg mixture into the tartlet shells. Bake for 35–40 minutes. Allow to cool for a few minutes before removing the tartlets from the dishes. Garnish with the apple rings.
- Puff pastry should always be cold. It will not rise properly if it is soft and warm.
- You can replace the cream in this recipe with milk, but add 1 egg yolk if you do.
- The tartlets can also be served at room temperature.
- Not a fan of goat’s milk cheese? Replace it with ricotta cheese.