EnjoyYourCooking

My Homemade Food Recipes & Tips

Tag: apple (Page 1 of 3)

Apple, Sorrel and Lettuce Salad

December 6th, 2014 in Salads by Julia Volhina
Apple, Sorrel and Lettuce Salad

It seems to me that sorrel isn’t something very popular in cooking in this part of the world.

But just in case if you were looking for some recipe using it, here is one: fresh raw salad with sorrel, apple and romaine lettuce dressed with lemon juice and honey.

If dressing seems too sour for you, replace some juice with water and increase amount of honey, that should do the trick.

Stuffed Baked Apples

October 24th, 2014 in Desserts by Julia Volhina
Stuffed Baked Apples

I love plain baked apples. Stuffing apples with mix of dried apricots, raisins, apple pieces, seasoned with sugar and lemon juice and then baking them is a step up to plain baked apples.

Depending on apples, baking time will differ, you want to get apples soft but not too soft to lose their form.

Serve stuffed baked apples warm from the oven, reheated in microwave or cooled down as a dessert or snack. They also work nicely as a breakfast.

Fruit Salad with Yogurt

August 2nd, 2014 in Desserts, Salads by Julia Volhina
Fruit Salad with Yogurt

Here is your step away from something usually called a dessert: fresh fruit salad dressed with plain yogurt.

No flour, no sugar, almost no fat (if you use low-fat yogurt); only fresh raw fruits loaded with vitamins and tons of good nutrients.

Besides being a dessert, this salad can be great choice for breakfast or lunch or just a snack when you need it.

You can mix and match fruits to your liking for this one. I used pineapples, banana, orange, apple, kiwi and pear. Mint is also optional and can be skipped it if you don’t like it.

Fruit and Berry Kompot

February 1st, 2014 in Beverages, Non-alcoholic by Julia Volhina
Fruit and Berry Kompot

This recipe gives me another chance to advertise the benefit of homemade drinks over store sold soda full of sugar and god knows what else: making drink for yourself gives you control over how much sugar it has exactly.

Blueberries, blackberries, raspberries are nice choice for this kompot, strawberries are nice addition too. I used frozen berry mix – it is cheaper and easier to get, however fresh berries will work the same well.

Fruit and berry kompot taste great warm, or cooled down to room temperature, or iced, whatever you prefer more. Fruits from the kompot taste great too, you can serve them with or without kompot.

Baked Apple Dumplings

October 12th, 2013 in Desserts by Julia Volhina
Baked Apple Dumplings

Fall is season not only for pumpkins but apples too. And I love baked apples.

Sticking apple into an oven is probably an easiest way to cook them. Baking apples in a dough as dumplings is a bit more sophisticated, but not whole a lot more complicated.

You can play a bit with taste: add cinnamon, or stuff apple with some raisins or nuts to your taste.

Baked apple dumplings taste the best when served warm.

Pork Roast with Apples and Mustard

December 8th, 2012 in Main Dishes, Pork by Julia Volhina
Pork Roast with Apples and Mustard

This is one amazingly easy to do pork roast with apples and mustard: one and half hour from beginning to end.

Just pork loin, apples and mustard; hard sour apples will work the best for this recipe.

Serve the roast with potato side dish, boiled or baked, mashed potatoes work good too.

Whole Roast Turkey with Couscous Stuffing

November 21st, 2012 in Main Dishes, Turkey by Julia Volhina
Whole Roast Turkey with Couscous Stuffing

I am publishing this recipe earlier than usual schedule, just in case some of you find it interesting enough to cook for your Thanksgiving dinner.

It was my first attempt to prepare a whole roast turkey. And I must say it was a good one: turkey turned out very juicy, by the way I used cranberry sauce from last week post for this recipe.

If you are using turkey bigger than 11lbs, you may need to adjust cooking time and maybe use meat thermometer (which I never can figure out how to use myself) to make sure meat is properly cooked through.