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-APPLE GREEN RECIPES-

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AVOCADO ICE - CREAM

1. Cut and freeze banana the day before making ice cream. 2. Cut avocados in half, remove the stone, peel it and put it into a blender. Add frozen banana, honey and vanilla extract and blend well together. 3. Transfer the mixture into a large bowl. 4. In another bowl whip the double cream until nice and thick. 5. Add ⅓ of double cream to avocado mixture and fold very gently, making sure you do not deflate the double cream. Keep adding the cream until everything has been folded and the mixture is ready. 6. Prepare a loaf tin and pour everything into it. Place it in the freezer overnight. Serve frozen.
Published on: 2019-07-28Likes: 32

PIZZA BASE

1. Use a large bowl and combine all dry ingredients together. 2. Add water slowly and using a fork stir it into the flour until it comes together. 3. Transfer it on a clean surface a begin kneading and stretching for about 10 minutes or until you have smooth, soft dough. 4. Place it back in a greased bowl and allow it to grow until it doubled in size (it normally takes around half an hour to prove it). 5. Put it back on a flour-dusted surface and divide the dough into two halves. 6. Knead and shape each dough into a ball and leave for a further 30 minutes to grow. 7. Preheat the oven to 230°C and grease the baking tray. 8. Roll each piece into a pizza shape and place it on a previously greased baking tray. 9. Put your favourite toppings and bake for about 15 minutes depending on pizza size or until the crust is crisp and topping is bubbling.
Published on: 2019-07-25Likes: 24

TOMATO SOUP

1. Chop onion, celery and leek. 2. Peel the carrot and grate it. 3. Take a large cooking pot and add oil or lard in it. When it warms up add chopped ingredients in it. Fry on medium heat until onion becomes translucent. Stir occasionally to avoid burning. 4. When chopped vegetables are nearly ready, add paprika powder and black pepper and fry for 4-5 minutes. Constantly stir spices and vegetables. 5. Add passata, water and salt and boil for 10-15 minutes. 6. Turn off the heat and add chopped parsley. 7. The soup is ready and can be served with fresh or soured cream and bread
Published on: 2019-07-25Likes: 28

ROSEMARY AND SUN DRIED TOMATOES CAMEMBERT

1. Preheat the oven to 180°C. 2. Prepare a baking tray and line it with baking paper. 3. Remove any paper or plastic packaging from your Camembert cheese, but if you bought the wooden box place it back inside it. 4. Score it around the top about ½cm and remove the top layer of skin. 5. Chop the sundried tomatoes and poke it into the top of the cheese and add few rosemary tips too to give it a nice finish. 6. Sprinkle some salt, black pepper and mixed herbs on the top to add more flavour. 7. Put the cheese on a baking tray and add plum tomatoes around, put some salt and pepper on the top too. 8. Put in the oven and bake for about 20 minutes. Serve hot with some fresh sourdough bread or breadsticks.
Published on: 2019-07-23Likes: 24

CELERIAC AND RAISIN SALAD

1. Put raisins in a bowl with water to soak for 30minutes 2. Clean celeriac from the skin and grate it. You can use a food processor instead of a simple grater if you wish. 3. Peel and grate apples. 4. Mix all ingredients in a bowl. 5. Once raisins are soaked add them too and stir. 6. Keep salad in the fridge until serving.
Published on: 2019-07-16Likes: 21

CHICKEN & PROSCIUTTO ROULADE

1. Prepare chicken breast first. Pound it between two sheets of cling film until flat and thin. Put a bit of salt and pepper and leave it to marinate for a few minutes. 2. Chop mushrooms finely, cut leek stalk, chop parsley leaf and grate cheddar cheese. 3. Use a large frying pan and put a tablespoon of lard into it and melt on medium heat. Add leek and fry until golden brown then adds mushrooms, salt and black pepper. Fry together for few minutes until all liquid from mushrooms has evaporated stirring from time to time. At the end add the double cream and simmer together until combined and thickened up. 4. On a large chopping board spread prosciutto ham, one or two pieces depending on how large the chicken breast is, then put a chicken breast on the top of it. Spread 1 tablespoon of filling evenly on each chicken piece, to about 1cm from the edges, sprinkle a bit of grated cheese on the top. Then, starting from one of the narrower ends, roll up and secure with cocktail sticks. 5. Preheat the oven to 180°C and grease the baking tray with lard. 6. Add some lard into a large frying pan and put on a medium heat then add roulades seam-side down and fry for about 5 minutes until golden brown. 7. Place the roulades on a baking tray, add a bit of chicken stock and put them in the oven for about 30 minutes. 8. Remove cocktail sticks before serving and sprinkle some chopped parsley leaf on the plate.
Published on: 2019-07-15Likes: 29

AUBERGINE SIDE SALAD

1. Peel the skin from aubergines and cut them into 1cm chips like pieces. 2. Place them in a bowl and sprinkle salt over them. 3. Leave for half an hour. This will help with the bitter taste that aubergines have. 4. Add oil in a frying pan and warm up. 5. Rinse aubergines under cold water and place them in frying pan once oil is hot. 6. Crush the garlic clove and add to the pan. 7. Cover with a lid and fry for 10-15 minutes until they get soft. If they start burning add some water and steam. Once they are nearly ready remove the lid and allow water to evaporate. 8. Add half a tsp of salt pepper and 1 tsp of mixed herbs. 9. Once they are ready remove the aubergines from the pan and place them in the bowl. 10. Add 10ml of apple cider vinegar.
Published on: 2019-07-13Likes: 29

WATERMELON SMOOTHIE

1. Chop watermelon in small cubes and remove seeds from it. 2. Peel and chop the cucumber. 3. Squeeze juice from one lemon. 4. Add all ingredients into the blender and blend thoroughly. 5. Serve with ice.
Published on: 2019-07-11Likes: 32

QUICK MAC AND CHEESE

1. Preheat the oven to 170°C and grease a large baking dish you are going to use for baking. 2. Shred all your cheeses and mix them in a large bowl, leave Parmesan cheese in a separate dish. 3. Cook pasta according to the package and remove it just a minute or two before its ready. Drain it and place in a large bowl. Drizzle with olive oil and leave it for later. 4. Melt butter in a deep saucepan. 5. Use a whisk and to whisk in the flour over small or medium heat until bubbly, it should take about 1 minute. 6. Continue whisking and add milk and whipping cream until you see bubbles, add salt and pepper and carry on whisking for another 2 minutes. 7. Start adding your shredded cheeses gradually, add about ⅓ and keep whisking until smooth, add another ⅓ and continue whisking until creamy and smooth. The sauce should be nice and thick. 8. Add cooled pasta and stir it in until fully covered in cheese sauce. 9. Pour half of the mac and cheese in a baking dish and add ⅓ of shredded cheeses on the top. Put remaining mac and cheese to cover it. 10. Sprinkle shredded Parmesan cheese and sweet paprika powder on the top and bake for about 30 minutes until golden brown. Serve straight away.
Published on: 2019-07-02Likes: 39

CHILLI CON CARNE

1. Soak red kidney beans in one bowl and chickpeas in another one the day before making the dish. In the morning boil them until soft in separate pots as they have different cooking time. 2. Peel and finely chop the onions, celery sticks, carrots, garlic, peppers, fresh tomatoes, mushrooms and fresh parsley leaf and leave them on separate plates to add in order. 3. Using a very large pan put lard and melt it. Add garlic and onion to start with and fry until golden brown, then add mushrooms and allow the flavours to combine. 4. Add the minced beef and all remaining spices, give it a good stir to break larger pieces and leave for about 10 minutes to simmer. 5. Add all chopped veggies and drained red kidney beans and chickpeas. At this point, you need to add a bit of water and balsamic vinegar and allow everything to cook together for about an hour on low heat stirring from time to time. Leave the lid slightly open to reduce the amount of fluid gradually. 6. Serve with boiled rice, millet or jacket potatoes or freshly baked bread with a bit of freshly chopped coriander sprinkled on the top.
Published on: 2019-06-30Likes: 44

EASY-PEASY CRACKERS

1. Preheat the oven to 170°C. 2. Mix all ingredients together and leave 10-15 minutes. 3. Stir everything well then split the mixture over 2 lined baking trays and spread very evenly, you can use a glass or a bottle to do so. The thickness should be between 3-4 mm. 4. Bake for one hour or until golden brown and crisp. If they do not feel crisp enough after an hour put it back in the oven for another few minutes. 5. Remove from the oven and cool. 6. Break into regular pieces and store in a closed container.
Published on: 2019-06-30Likes: 36

CRUNCHY PEANUT BUTTER BISCUITS

1. Preheat the oven to 180°C. 2. Prepare a baking tray and line it with some baking paper. 3. In a medium bowl put peanut butter first and add an egg into it and mix together until smooth. 4. Add almond flour and mix well you should get a nice dough, bring it together using your hands. 5. Shape little discs about 1cm thick and place them on a baking tray. 6. Bake for about 10 minutes.
Published on: 2019-06-26Likes: 35
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