Juice, mush, cake and jelly are probably the most famous products made from apples, the Germans favorite fruit. But there is a whole lot more, what can be made of it. Your day starts really well with a home-made muesli: Soak oatmeal overnight with three times the amount of water. Add grated apple, a little lemon juice, honey and milk and grated nuts.
Apple for lunch
At lunchtime you can enjoy a fennel and apple risotto, fry four finely sliced fennel and one onion in olive oil. After adding three grated apples, salt and pepper, cook for ten minutes. Add boiled rice before serving and sprinkle with Parmesan cheese.
A real delicacy is goat cheese on apple: stir 50 g butter with egg yolk until creamy, add one tablespoon of roasted and chopped pine nuts, breadcrumbs, salt and white pepper. Two goat cheeses are cut in half and coated with the mass, then baked at 250 ° C top heat for a few minutes golden yellow.
In a pan, briefly froth 20 g of butter and half a teaspoon of honey, place a large, sliced apple in it and deglaze with a teaspoon of apple cider vinegar. The fruit is glassy steamed and now placed on the plate. Then come the warm cheese halves, which can be decorated with roasted pine nuts and fresh herbs.
Apple in the evening
For the television evening it may be dried apple rings. Remove stalk, core house plus flower with an apple cutter and cut the apple into thin rings. For drying, you can hang the slices threaded on a string over a heater, for example.
Who dries in the oven - at about 50 ° C and circulating air - should leave the door ajar. The best is, however, a dehydrator, which is available for about 100 euros in the trade. Finished is the healthy Knabberware as soon as it has a leathery consistency. The dried fruits are stored dark and in tight-fitting glasses.
Apple as a gift
A refined spice for rice, cheese, meat or fish is an apple chutney: Grate one kilogram of apples roughly, dice seven tomatoes and one onion. Cut four tablespoons of candied ginger into small pieces and mortar two cloves and three dried chilies. Add 200 g of raisins, 600 g of sugar, 0.5 l of apple cider vinegar and two tablespoons of salt. The mixed ingredients allow to simmer gently for 1.5 hours after boiling. The gelling chutney is filled hot into glasses, which you then seal.