Apple Tarte Tatin
Simple Apple Crostata
Apple Mint Salad
This is a very simple, refreshing salad made mainly with apple, fresh squeezed orange juice and fresh mint. This salad is a great side dish for any occasion, especially with grilled meat or poultry…the refreshing and crisp apples with a hint of mint is very invigorating with fatty meal, giving the meal a nice balance.
I learned this recipe with my little sister when she brought a large bowl of this apple salad and we all loved it…I could not believe that such a simple recipe with only a few ingredients could be so good. The combination of the crispy apples with orange and a hint of mint is so pleasant for the palate. I meant to share this recipe a while ago but somehow never got to it…and now with July 4th approaching it is a perfect occasion to do so.
Mint…I love growing all kind of herbs, as a matter of fact I have a bunch of different herbs, more than I can ever use…it is so nice to be able to just pick what I need and use…anyway, let’s move to the recipe, which is not much of a recipe…just adjust to your taste…
- Apple as many as you need, preferably Fuji, Honeycrisp, Jazz or any crispy type.
- Freshly squeezed orange to coat the apple
- Fresh mint, to your taste
- Salt, just a pinch
- Olive oil, drizzled
Peel and core the apples, slice then thinly and cut into matchstick. Use a vegetable slicer or mandolin. Place them into a bowl.
Squeeze the orange juice over the apples and toss gently until the apples are coated with the juice.
Add a bit of salt and olive oil.
Toss in the thinly cut mint, mix gently. Serve cold.
I hope you enjoy this simple and healthy recipe using apple, you might want to take a look at Zucchini Ribbons Salad recipe.
Did you know that apples are high in fiber and loaded with antioxidants. Therefore apples may help your heart health and reduce risk of developing cancer.
Thank you for visiting Color Your Recipes…have a colorful week!
Simple Apple Crisp with Vanilla Ice Cream
The sensation of sweet and tangy warm apple with bits of crispy oats together with chilly creamy ice cream is just delightful…
This is a very simple recipe that can be literally place together in a blink…there is nothing exclusive in terms of ingredients…but the combination is just splendid. This dessert sure emphasizes that simple is good.
2 apples, peeled and cut in small pieces
1 to 2 tablespoons raisins
½ tablespoon lemon juice
1 tablespoon brown sugar
½ to ¾ teaspoon ground cinnamon
1 pinch salt
1 tablespoon corn starch
1 tablespoon butter, cold cut in small pieces
2 tablespoons all-purpose flour
2 ½ tablespoons quick oat
2 tablespoons butter, cold cut in pieces
½ teaspoon ground cinnamon
Preheat the oven to 350F.
In a medium bowl, toss together the apples, raisin, lemon juice, brown sugar, cinnamon, salt butter. Add the corn starch and fold gently. Divide the apple filling in 4 small baking dish and set aside.
For the topping:
In a medium bowl, mix all the ingredients together. Use fork to mask the cold butter into the mix until large crumbs form.
Sprinkle the topping evenly over the 4 baking dish with the apples. Bake until is golden brown and bubbling on top, about 30 to 35 minutes.
Serve the apple crisps warm with vanilla ice cream.
I hope you enjoy the simplicity of this dessert by just combining a few ingredients.
Did you know that apples are extremely rich in antioxidants and phytonutrients? Therefore apples may help reduce risks of developing heart disease, hypertension, diabetes and cancer.
Thank you for stopping by Color Your Recipes…have a colorful day!
Apple Filled Little Buns
Today I am sharing you a recipe for an Asian inspired bun recipe. These buns are filled with tangy soft apple. Because tangzhong or water roux method was used in this recipe, the little buns stay fresh and soft for days.
Yes, here I am with another simple recipe for bread…this time I decided to make a lighter version of bread dough as compared to the sweet dough. In spite of no heavy cream and less fat, this bread still turned out to be very light and fluffy…
With this one recipe I made two kind of bread, my usual Pullman sandwich loaf and buns filled with freshly cooked apple filling…yes, the buns turned out so good…light bread dough with sweet and a touch of tangy apple…fall is here, and this means lots of variety of apples to choose from…
I have a feeling that this bread recipe will be here to stay, especially that contain less fat and still has the same fluffiness of the other ones that I baked in the past.
In this recipe I added the butter after the gluten developed, therefore the butter did not interfere with the gluten formation, therefore the texture came out very light, fluffy and yet springy
During mixing stage, before the butter hit the bowl I was to tempted to add more flour, but was able to control myself and waited for a while…sure enough the dough eventually did not stick to the bottom of the bowl (due to gluten formation).
When adding the butter, because the gluten network has been formed already, please be aware that it will take a while until the butter incorporate into the dough…please be patience…all well worth it!
By the way, you will need a mixer (I used my Kitchen Aid mixer) for this recipe, as the dough is very sticky and hard to handle. Here is the recipe, and indeed it is a very simple one, just make sure that you weight all the ingredients…I hope you get to try this one…oh! Both the sandwich loaf and the apple buns stay fresh for many many days…
Water Roux or Tangzhong
- 35 g bread flour
- 175 g water
- 2 eggs slightly beaten minus 1 ½ tablespoons (use as egg wash)
- 600 g bread flour
- 90 g sugar
- 50 g dry milk
- 8 g sea salt
- 8 g dry yeast
- 120 ml water
- 60 g butter
- 450 g Jazz apples, peeled and cut
- 100 g sugar
- 1 tablespoon lime or lemon juice
- ½ teaspoon vanilla extract
- 100ml water
Soak the cut apple in a bowl of water with some lemon or lime juice
Drain and place the apple in a medium pan. Add the sugar, lemon or lime juice and water. Cook under high heat until boiling. Turn the heat to low and cook until most of the water is evaporated.
Add the vanilla extract and remove from the heat.
Let it cool completely before using on the dough.
In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film.
Place all the cooled water roux and all the ingredients listed under main dough into a mixer except for the butter. Mix until all the ingredients are together, it will be very sticky.
Increase the speed to number 2 and continue to mix for 5 to 10 minutes, until all dough comes out from the bottom of the mixing bowl.
Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately another 10 to 15 minutes. You will notice that the dough will no longer stick to the wall of the mixing bowl and pass the window pane test.
Place the dough into a medium to large bowl. Cover and let it proof until the size double from the original size.
Divide the dough into approximately 550g and 640g. Use the 550g for the Pullman loaf.
With the 640g dough, using a rolling pin shape the dough into a rectangle of approximately 28 x 38cm. Spread the apple filling evenly on the dough. Roll it like when making cinnamon rolls.
Cut into approximately 16 pieces. Place the rolls into a muffin pan.
Cover and let the buns proof until double its original size.
When ready to bake, use the leftover egg as an egg wash (add 1 teaspoon water) and brush gently on the buns.
Bake in a preheated oven at 350F for approximately 15 to 20 minute, until slightly golden brown.
Remove from the oven and transfer to a wire rack.
Serve warm or at room temperature.