Pink Lady apples are my favourite kind of apples. So when I came across these recipes they've put together for National Vegetarian Week, 23 to 29 May, I felt a need to share - who knew you could have apples for starters, main AND dessert!
According to The American Dietetic Association, vegetarians have lower rates of heart disease, cancer, diabetes, obesity and other health problems so going vegetarian makes sense from a health point of view. Whether you're already following a veggie lifestyle like Annie Lennox, Alexa Chung and Leona Lewis, or just thinking about increasing the amount of fruit and vegetables in your diet, why not try out some of these tempting Pink Lady recipes for a start.
Honey Dried Pink Lady® Apple Crisps
You'll love these delicious, honey coated slices of dried apple. They are simply divine especially when you need a sugar hit with the hunny and natural sweetness of Pink Lady® apples working together - avoid the chocolate bar and head straight for the apple crisps!
Serves 4
Preparation time: 5 minutes
Cooking time: 30 minutes, plus cooling
You'll need:
2 tbsp runny honey
2 Pink Lady® apples, unpeeled
What to do:
Preheat the oven to Gas Mark 4/180°C/fan oven 140°C. Warm the honey in a small saucepan over a low heat until runny.
Using a sharp knife, thinly slice the apples into rounds about 3 mm thick. Discard any pips (leave the core) then arrange on a wire rack placed over a baking tray. Brush one side with half of the honey.
Bake the apples for 15 minutes, turn over and brush the other side with the remaining honey. Bake for another 10-15 minutes or until light golden and crisp.
Lay out the apples on a sheet of baking parchment and leave to cool.
Pink Lady® Apple, Cambozola and Walnut Risotto
Cambozola is a combination of camembert and gorgonzola and is a delicate cheese that combines beautifully with the sweet Pink Lady® apple. An unusual idea for a risotto, but with the classic flavour combinations of walnuts, apple and blue cheese it will be sure to impress any diner!
Serves 4
Preparation time: 10 minutes
Cooking time: 30 minutes
You'll need:
750ml vegetable stock
25g butter
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
300g Arborio risotto rice
1 Pink Lady® apple, cored and diced
100g cambozola, diced
50g soft goats cheese
50g grated parmesan cheese
2 tbsp chopped fresh oregano leaves
50g walnuts, toasted and chopped
What to do:
Put the vegetable stock into a saucepan and bring to the boil, keep on a low heat on the hob.
Meanwhile put the butter and oil in a pan and gently cook the onion and garlic for 3-4 minutes until softened. Add the rice and stir to coat in the butter. Add a spoonful of stock and gently cook until the stock is absorbed, stirring occasionally. Keep adding the stock gradually a ladleful at a time until the rice is al dente, this will take about 18 minutes.
Then add the Pink Lady® apple, cheeses, oregano and walnuts and put a lid on the pan. Remove from the heat and set aside for 5 minutes. Check seasoning, stir through and serve immediately.
Pink Lady® Apple Toffee Tart
Pink Lady ® apples are grown in America, and to pay a tribute this is our apple version of the classic American banoffee pie. Light crisp filo pastry encases sweet crunchy pink lady apple slices and truly scrumptious toffee sauce. The easiest tart you can make.
Serves 8
Preparation time: 10-15 mins
Cooking time: 15-30 mins, plus cooling
You'll need:
50 g butter, melted
8 x 25 g filo pastry sheets (approx. 24 cm x 25 cm)
1 x 397 g tin dulce du leche
2 Pink Lady® apples, cored and finely sliced
2 tsp caster sugar
15 g flaked almonds
What to do:
Preheat the oven to 200C/180C fan oven/gas mark 4 and put a baking tray in the oven to preheat. Brush the inside of a loose bottom 20 cm cake tin with a little melted butter.
Put one sheet of filo pastry onto a clean work surface and brush all over with butter. Lay another sheet of filo pastry on top, slightly offsetting the corners. Repeat with butter and remaining filo pastry sheets.
Take the filo pastry stack and use to line the cake tin, allowing the edges of the pastry to hand over the edge. Spread the dulce du leche all over the base of the pastry.
Arrange the apple slices all over the top of the dulce du leche in circles, slightly overlapping the slices. Scrunch the over-hanging pastry over the top of the apples.
Brush all over with a little butter, sprinkle with the sugar and almonds and bake in the oven for 25-30 minutes until golden and pastry is cooked. Leave to cool for 10 minutes before serving.
