Apples from Europe – high quality apples


Hot apples - ideas for hot dishes with apples playing the lead role

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Apples are one of the most popular fruits in the world. They are eye-catching and attractive in shape, colour and smell. We can enjoy their firmness, tenderness, juiciness, taste and aroma. No other fruit gives such palate delights.

Apples can be subjected to culinary processing. With apples we can prepare jams, mousses, desserts, salads, cakes, they are also added to soups and meat dishes. They are also used to make juices, compotes, cider and vinegar.

Apples reign in European orchards and gardens, and below you will find our suggestions how to use them for breakfast, lunch and dinner. They taste delicious when served warm. We would like to show you how tasty they can be.


Apples for breakfast

Pancakes with apples and oatmeal

  • 150 g oatmeal
  • 3 apples
  • 400 ml milk
  • 3 spoons of wheat flour
  • 1 egg
  • 2 teaspoons of vanilla sugar
  • 1 teaspoon of baking soda
  • 3 spoons of raisins
  • salt to taste
  • frying oil
  • powdered sugar for sprinkling

Boil milk with a pinch of salt, add oatmeal and cook for about 5 minutes. Remove from the stove, cool. Separate the egg white from the egg yolk. Add the egg yolk to oatmeal, mix flour with baking soda and vanilla sugar, mix. Add sliced apples, raisins and whipped egg whites, mix gently. Place spoonfuls of batter into the hot oil and fry on both sides. Drain the fried pancakes on a paper towel. Sprinkle with powdered sugar before serving.


Apples for lunch

Cauliflower cream with apple

  • 1 cauliflower
  • 1 small onion
  • 2 apples
  • 1 whole head of garlic
  • 500-750 ml water
  • ½ teaspoon of salt
  • ½ teaspoon of black pepper
  • pinch of nutmeg
  • 2 spoons of apple cider vinegar
  • 250 ml Greek yogurt

Preheat the oven to 180°C. Peel the garlic, place on aluminium foil, sprinkle with salt and wrap. Wash the cauliflower, divide it into florets, put it on a baking tray lined with baking paper and bake with the garlic for 30-35 minutes, until the cauliflower becomes soft and golden. Turn the cauliflower pieces over during baking so that they cook evenly. In a large saucepan, fry the peeled and chopped onion for 3-4 minutes, add the roasted garlic, cauliflower, sliced apple, salt, pepper, vinegar, and nutmeg. Pour 250 ml of water, bring to a boil and cook for 10 minutes. Let it cool for a while and blend the soup to a smooth cream, adding Greek yogurt. Slowly pour 250-500 ml of water (depending on how thick or thin you prefer your cream) into the soup and heat it, but do not boil. Strain the soup through a sieve. Serve with sliced apple, caviar and basil.


Liver baked with apples

  • 500 g chicken liver
  • 2 sour apples (e.g. Szara Reneta, Boiken)
  • 2 onions
  • 3 tablespoons of wheat flour
  • 2 tablespoons of butter
  • marjoram, salt, pepper
  • frying oil

Clean the liver, and wash it. Dry, and cut into small pieces. Roll in flour. Heat the oil in a pan, fry the pieces of liver on all sides. Drain the fat and sprinkle with marjoram. Wash the apples, peel, clean and cut them into half slices. Melt a tablespoon of butter in a pan, fry the apples. Peel the onion, julienne it, glaze in the butter left after frying the apples. Heat the oven to 180°C. Grease an ovenproof dish with the remaining butter. Place the liver, onion and apples in it, sprinkle with pepper and place in the oven. Bake for 30 minutes. Salt before serving.


Apples for dinner

Apples stuffed with buckwheat and vegetables

  • 4-6 large hard apples
  • 100 g buckwheat
  • 1 small leek (white part only)
  • 1 carrot
  • 50 g walnuts
  • 1 teaspoon of lemon juice
  • 1 teaspoon of marjoram
  • salt
  • black pepper
  • rapeseed oil
  • parsley

Cook the buckwheat without salt. Finely chop the leek. Sauté until it starts to brown slightly. Peel the carrot and grate on a large-mesh grater. Add to the leek and season with marjoram. Stir for a while. Add chopped nuts. Pour the lemon juice, add the buckwheat and mix thoroughly, season with salt and pepper. Wash the apples, cut off the top. Hollow out a large part along with the seed nest. Brush each apple with oil. Put the stuffing in, it should protrude above the apple. Put the apples in the oven preheated to 170°C and bake for about 30 minutes. After 20 minutes, add a few tablespoons of water or broth. The dish is ready when the apples are tender. Sprinkle the fruit with chopped parsley or cilantro before serving.