特色食譜

2 large Honeycrisp Apples, peeled and chopped
2 tbs granulated sugar

1. Pre-heat the oven to 375°. Grease a 9″ cake pan.

2. Combine filling ingredients in a large bowl and pour into the cake pan. Spread the sliced butter evenly over the top.

3. Reuse the same bowl to combine the flour, sugar, baking powder, and salt.

4. Add in the egg and butter and mix thoroughly. Use a spoon to drop the topping over the apple mixture. Don’t worry about covering the entire thing or getting it perfect.

5. Bake for 40 minutes and serve warm with vanilla ice cream or whipped cream.

1 3/4 cups sugar
3 1/2 teaspoons baking powder
1/2 teaspoons salt
1/2 teaspoon grated orange zest
1/4 teaspoon ground nutmeg
1 cup (2 sticks) butter or margarine
1 cup grated Braeburn or Golden Delicious apple
1 container (8-ounce) low fat vanilla yogurt
2 large eggs, beaten
1 teaspoon ground cinnamon

1. Heat oven to 350° F. Grease 24 3-inch muffin pan cups or line with paper liners. In large bowl, combine flour, 1 cup sugar, the baking powder, salt, orange zest, and nutmeg. With pastry blender or fork, cut in 3/4 cup (1 1/2 sticks) butter until mixture is crumbly.

2. In medium bowl combine apple, yogurt, and eggs; add to flour mixture, stirring until just combined. Spoon batter into prepared muffin cups and bake 20 to 25 minutes or until centers spring back when gently pressed.

3. Cool muffins in pan 5 minutes; remove from pan and cool until able to handle. Meanwhile, melt remaining 1/2 stick butter. In small bowl, combine remaining 3/4 cup sugar and the cinnamon. To serve. brush tops of muffins with butter and roll top in cinnamon-sugar mixture.

This is a spiced up variation of a delicious dessert served at La Riera restaurant in Sant Marti Vell, in Spain’s Emporda region. Be sure to prepare it several hours before serving as it must cool to be unmolded.

 

 

6 Jonagold or Golden Delicious apples, peeled, cored, and coarsely chopped
3/4 cup sugar
1/2 cup water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup heavy cream
5 large eggs

1. In large saucepan over low heat, combine apples, 1/4 cup sugar, and 1/4 cup water. Cook 15 minutes or until apples are soft. Puree in blender or food processor and set aside. In small heavy-bottomed saucepan over medium heat, combine remaining 1/2 cup sugar and 1/4 cup water. Cook, stirring, until sugar dissolves. Continue cooking, without stirring, until mixture turns a golden amber color, indicating that the sugar has caramelized. Remove from heat and carefully stir in spices (mixture may sputter). Immediately pour caramelized sugar into a 2-quart oven-proof mold, turning the mold to coat the entire bottom with caramelized sugar; set aside.

2. Heat oven to 350 degrees F. In small saucepan, bring cream to boil; immediately remove from heat and set aside to cool slightly. In large bowl, beat eggs well; gradually add cream, beating constantly. Fold in apple puree; pour mixture in caramel coated mold. Place large roasting pan in oven; fill pan 1 inch up with water; place flan mold in center of pan and bake 1 1/2 hours or until knife inserted in center comes out clean.

3. Cool flan to room temperature; dip bottom of mold into warm water to melt caramel bottom slightly. Invert flan onto rimmed serving platter and remove mold. Serve.

 

5 cups Granny Smith apples, pared, cored, and sliced
1/2 – 3/4 cups sugar
1 teaspoon ground cinnamon
Streusel Topping
Streusel Topping
Combine 3/4 cup flour, 1/2 cup quick rolled oats and 1/4 cup each packed brown sugar and white sugar; cut in 1/2 cup butter or margarine until crumbly mixture is formed.

1) Toss apples with sugar and cinnamon; spread in bottom of 11X8X2 inch baking dish. Sprinkle with Streusel Topping. Bake at 350 degrees F. 35-40 minutes.

Servings:
6 to 8

5 or 6 Golden Delicious apples
1 cup shredded sharp Cheddar cheese
3/4 teaspoon ground cinnamon
1 1/3 cups prepared or packaged granola
1/3 cup packed brown sugar
1/4 cup chopped nuts
1/2 cup butter or margarine, softened

1) Pare apples if desired; core and slice to equal 6 cups. Combine with cheese and cinnamon; place in greased 2-quart baking dish. Combine granola, sugar and nuts; cut in butter. Sprinkle over apple mixture.

2) Bake at 375 degrees F. 30-40 minutes or until topping is golden brown and apples are tender. If necessary, cover partway through baking time to prevent over browning. Serve warm.

2 large Golden Delicious apples
1/2 cup plus 4 teaspoons sugar
1/4 cup water
4 tablespoons butter
4 sheets filo dough (12 X 17 inch)
8 teaspoons finely ground unblanched almonds
1 pint vanilla ice cream

1. Peel and core apples; cut each into eighths. In large skillet, combine 1/2 cup sugar and water. Over low heat, stir mixture until sugar dissolves, then cook, without stirring, about 15 minutes until mixture is caramel colored.

2. Stir in apple slices and 1 tablespoon butter (caramelized sugar will harden slightly, then dissolve). Cook 12-15minutes or until apple is tender.

3. Meanwhile, prepare filo. Heat oven to 300 degrees F. Melt remaining butter. Brush one filo sheet with some butter; sprinkle 1 teaspoon sugar and 2 teaspoons almonds over buttered filo. On top of this sheet, repeat layering, using 3 more sheets filo and the remaining butter, sugar and almonds.

4. Cut out eight 3-inch rounds from layered filo; place in ungreased baking sheet. Bake 10-12 minutes or until golden brown.

5. To serve, place one round of filo on each serving plate. Top each with 2 apple slices. Place another layer filo on top and then spoon on remaining apples. Garnish with vanilla ice cream and serve.

This is a recipe from Mexico

10 Granny Smith or Golden Delicious apples
Juice from 4 lemons
2 boneless, skinless chicken breasts, cooked
salt & freshly ground pepper
1 teaspoon ground cinnamon
2 tablespoons light mayonnaise
3 tablespoons fresh parsley, finely chopped

1. Core and cut 4 of the apples into small cubes. Pour 1/2 of the lemon juice over the apples to prevent browning.

2. Chop the chicken breasts into small cubes and season with salt, pepper and cinnamon.

3. In a bowl, mix the apple, chicken, mayonnaise and parsley.

4. With a sharp knife, cut and remove the top from the other 6 apples. Hollow out with a spoon, leaving a 1/2 inch thick shell. Brush the inside of the apples with lemon juice to prevent browning.
Fill the apples with the chicken Salad. Refrigerate before serving.

4 cups water
8 cups shredded red or green cabbage
5 cups peeled and sliced Granny Smith apples
4 slices bacon, chopped
1 cup sliced onion
2 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon crushed fennel seed
1/4 teaspoon ground black pepper

1. In large pot, heat water to boiling; add cabbage and apples. Simmer 5 minutes or until cabbage is barely tender. Drain and transfer cabbage and apples to serving bowl.

2. In same pot, fry bacon 2 minutes. Add onion and cook until onion is tender and bacon crisps. Stir in vinegar, sugar, and fennel seed. Cook 2 minutes. Stir mixture into cabbage and apples; serve warm.

Pickled Red Delicious apples are the perfect foil to a smooth and creamy cheese plate or as a topper to a bright spinach salad with walnuts and caramelized pecans. These fresh pickles keep in the fridge up to three days.

1 cup water
1/2 cup good quality cider vinegar
1/2 cup granulated sugar
2 slices (1-inch x 2-inch/2.5 cm x 5 cm) gingerroot
1/2 tsp coarse salt
1 tsp pickling spice
2 Washington Red Delicious apples

1. In saucepan over medium heat, stir together water, vinegar and sugar until sugar dissolves. Simmer without stirring for 5 minutes. Remove from heat. Add gingerroot, salt and pickling spice.

2. Quarter apples lengthwise and remove cores. Quarter each piece and arrange in a clean 1 L (4 cup) lidded glass jar. Pour hot pickling liquid over apples. Use a piece of wax paper folded up in the top of the jar to keep the apples submerged in the pickling liquid. Let cool completely at room temperature. Cover and refrigerate for at least one hour and up to 3 days.

This is a recipe from Mexico

3 Golden Delicious apples (or any variety of your choice)
1 can of evaporated milk
1 small can sweetened condensed milk
3 oz. rum, brandy, hard cider (or regular apple cider for non-alcholic)
vanilla ice cream

1. Wash, peel, core and cut the apples into quarters.
Put all the ingredients into a blender and blend with enough ice cream for desired thickness.
Pour into apple cups, garnish with maraschino cherries (optional) and serve immediately.

2. For Apple Cups:
Cut the tops off of 4 large apples. Hollow out the inside, leaving a 1/2 inch thick shell. Brush the inside with lemon juice to prevent browning. Pour frappe inside and serve immediately.

3 cups apple juice or cider
3 cups boiling water
6 tea bags
1/3 cup honey
1 tsp. allspice
Apple slices, cut in circles, to garnish (optional)

1. Add tea bags to boiling water. Let stand 15 minutes. Remove and add allspice, honey and apple juice. Simmer over low heat until honey is blended, about one minute. Chill. Serve over ice with lemon slices.

2. Prep time: 40 minutes

3. Recipe courtesy of US Apple Association

8 pounds Granny Smith apples
1/2 cup water
sugar to taste
Cinnamon to taste

1. Core and quarter apples. Put in a heavy saucepan with a closely fitting lid, add water, and cook over low heat until very soft.

2. Puree through a food mill and add sugar and cinnamon.

This sweet and sour condiment is good to have on hand for grilled meats, chicken and sandwiches. Raisins may be substituted if dried cherries are unavailable.

3 tablespoons vegetable oil
1 1/2 cups chopped red onion
1 tablespoon finely chopped fresh gingerroot
1/4 teaspoon crushed red pepper
1/3 cup dried cherries
1 tablespoon dark brown sugar
1/4 teaspoon salt
1 cup water
1 Washington Granny Smith apple, cored and finely chopped
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon balsamic vinegar

1. In large skillet, heat oil over medium heat. Add red onion, gingerroot, and hot pepper flakes; saute, stirring, 5 minutes. Add dried cherries, brown sugar, and salt. Stir in 1 cup water, cover, and cook over medium heat 5 minutes.

2. Add apple to onion mixture, cover and cook 6 to 8 minutes or until apple is just tender. Stir cornstarch mixture into apple-onion mixture and cook over high heat, stirring, until mixture is thickened and appears glazed-about 1 minute. Remove from heat, stir in vinegar, and cool before serving or storing. Chutney can be refrigerated for 1 week or frozen for 1 month.

4 pounds Granny Smith apples, peeled, cored and quartered
1 cup water
1 cup apple cider
Brown sugar as needed
2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon allspice
Grated rind and juice of 2 lemons

1. Cook the apples in the liquid until soft. Pass through a food mill. Add 1/2 cup brown sugar for each cup of puree. Add the spices, rind and lemon juice and cook over very low heat until thick and dark brown. This may take 3 to 4 hours.

2. If not to be used within a week or two, pour into hot sterilized jars and seal tightly.

3 Apples

Press apples for juice, heat in dish

2 cups water
1 tablespoon lemon juice
2 Golden Delicious apples
1 pound reduce-fat kielbasa or breakfast sausages
1 bunch fresh sage (optional)

1. Heat oven to 400 degrees F. Lightly coat baking sheet with vegetable oil cooking spray. In small bowl, combine water and lemon juice. Core apples and cut each lengthwise into quarters; cut each quarter into 4 wedges. Soak slices in lemon water 1 minute; drain.

2. Cut kielbasa diagonally into 24 1/2-inch-thick oval slices. On wooden or metal skewers, alternately thread 4 slices of apple and 3 slices kielbasa, beginning and ending with apple. (Kielbasa should be threaded through skin side-not cut side.)

3. Roast kabobs, turning occasionally, 15 to 20 minutes or until apple slices soften and kielbasa browns. Set on bed of sage leaves, if desired, and serve.

Poached apple slices and a cardamom-flavored syrup dress up traditional french toast. The recipe can easily be doubled to serve more.

1 Fuji or Granny Smith apple, cored and sliced
1/2 cup apple juice
1 tablespoon cold water
1 teaspoon cornstarch
1/8 teaspoon ground cardamom
2 large eggs, beaten
1/4 teaspoon vanilla extract
4 slices bread

1. In small pot, combine apple slices and apple juice; heat to simmer. Cover and cook apple slices until tender but still retain their shape-about 8 minutes.

2. With slotted spoon remove apple slices and reserve. Combine water, cornstarch, and cardamom and whisk into apple juice in pot. Heat mixture to boiling and cook, stirring, until thickened and syrupy. Remove from heat and set aside while preparing French toast.

3. Heat a large non-stick skillet over medium heat. In wide shallow bowl, combine eggs and vanilla. Dip two bread slices in egg mixture to coat both sides; cook in skillet until golden brown on both sides. Remove to serving plate. Repeat with remaining egg mixture and bread slices. Arrange apple slices on top of French toast and drizzle with reserved syrup.

2 tablespoons vegetable oil
3 medium Granny Smith apples, peeled, cored, and chopped
1 potato, peeled and chopped
1 stalk celery, chopped
1/4 cup finely chopped onion
1/8 teaspoon ground thyme
1/4 cup white wine
5 cups chicken broth
4 cups grated cheddar cheese
1/2 cup heavy cream
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
Diced unpeeled apple (optional)

1. In large saucepot, heat oil. Add apples, potato, celery, onion, and thyme. SautT 10 minutes. Stir in wine and simmer 2 minutes; add broth and simmer 45 minutes.

2. In blender or food processor, puree soup mixture. Return to saucepot; over very low heat, stir in cheese, cream, nutmeg, and pepper. Cook just until heated through–do not boil or cheese will curdle. Ladle soup into serving bowls and garnish, if desired, diced apples.

2 cups apple juice
1 tablespoon lemon juice
1/2 teaspoon grated orange or lemon zest
2 (3-inch) cinnamon sticks
2 Red Delicious apples, cored and chopped
1 1/2 cups chopped fresh pineapple
1 orange, peeled and sectioned
1/2 cup seedless grapes

1. In medium saucepan, combine apple juice, lemon juice, orange or lemon zest, and cinnamon sticks. Heat to boil and simmer, uncovered 10 minutes. Cool to room temperature.

2. In large serving bowl, combine apples, pineapple, orange, and grapes. Remove cinnamon sticks from apple juice mixture and pour mixture over fruit. Chill before serving.

A great take-along snack packed with the goodness of grains and fruit.

1 cup all-purpose flour
1 cup quick oats
2/3 cup brown sugar
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup buttermilk
3 tablespoons vegetable oil
2 large egg whites
1 Golden Delicious apple, cored and chopped
1/2 cup dried cranberries or raisins
1/4 cup chopped nuts
2 tablespoons flaked coconut (optional)

1. Heat oven to 375 degrees F. Lightly grease a 9-inch square baking pan. In large mixing bowl, combine flour, oats, brown sugar, baking soda, salt, and cinnamon; stir to blend.

2. Add buttermilk, oil, and egg whites; beat just until blended. Stir in apple, dried fruit, and nuts. Spread batter evenly in pan and top with coconut, if desired. Bake 20 to 25 minutes or until cake tester inserted in center comes out clean. Cool and cut into 10 bars.

 本料理為四人份,每份所含營養量:熱量140大卡、蛋白質11公克、脂肪8公克、醣類6公克

材料:紅龍或五爪蘋果1顆半,鮮貝6兩,青花菜半顆,蔥2枝,薑片4片,沙拉油1湯匙

醃料:鹽1茶匙,太白粉1大匙

調味料:鹽1茶匙,高湯1大匙,酒1茶匙,胡椒粉1/4茶匙,太白粉1茶匙

作法:

1.鮮貝拌醃料醃10分鐘,續用8分熱滾水泡熟。

2。青花菜洗淨,切小顆,燙熟,沖涼;蘋果洗淨,挖球狀3.起油鍋,爆香蔥段,薑片,再放入鮮貝,青花菜,蘋果

及調味料,以大火炒勻即可盛盤。

本料理為四人份,每份所含營養量:熱量83大卡、蛋白質7公克、脂肪5公克、醣類5公克。

  • 材料:金冠蘋果1顆,素肉200公克,番茄1顆
  • 調味料:醬油1大匙,白醋2茶匙,糖1茶匙,麻油1茶匙,太白粉及胡椒粉各少許

  • 作法
    :1,蘋果洗淨,去皮,切細長條,放入鹽水中浸泡一下,撈起,備用。2.將素肉剁成末,放入太白粉,胡椒粉,醬油抓勻;起一熱鍋,入少許油,再放進素肉末,以快火迅速翻炒後,起鍋,待冷,備用。3,蕃茄洗淨,切成小丁,放入一小盆內,再入麻油,糖白醋及作法2,一起拌勻後排盤,最後加入作法1圍盤即可。

本料理為四人份,每份所含營養量:熱量70大卡、蛋白質7公克、脂肪1公克、醣類8公克

  • 材料:富士蘋果1顆,豆腐皮4塊,豆芽菜250公克,香菜20公克,枸杞少許。
  • 調味料:清(白),醬油1大匙,白醋2茶匙,糖1茶匙,香油少許。

  • 作法
    1。將蘋果洗淨、去皮、切成細長條,放入鹽水中浸泡一下後,撈起備用;豆腐皮切成細長條,備用。
    2.豆芽菜洗淨,入滾水中燙熟、撈起、沖涼,備用;枸杞洗淨,入滾水中略煮、撈起備用;香菜洗淨、切成小段,備用。3.取一小盆,放入作法1,2及調味料,攪拌均勻即可盛盤食用。
  • 小叮嚀:蘋果切後放進鹽水浸泡,能保持其顏色豆芽菜熱燙後,浸泡冰水,口感香脆十足!

本料理為四人份,每份所含營養量:熱量100大卡、蛋白質7公克、脂肪6公克、醣類5公克

  • 材料五爪蘋果1顆,雞胸肉150公克,青蔥30公克,檸檬1顆橄欖油2茶匙。
  • 調味料太白粉1/2茶匙,鹽1/2茶匙。

  • 作法
    1。蘋果洗淨,切絲,用檸檬水泡過,撈起,備用
    。2。雞胸肉切絲,加入太白粉,鹽拌一下,再用開水燙過。3.起一熱鍋,先將油爆香,待涼後再入少許鹽略炒一下,最後入所有材料拌勻即可。
  • 小叮嚀:雞絲入鍋燙時,要先將水煮滾後,再放入雞絲並迅速撈起否則肉質易變老,且口感不好。

本料理為四人份(素食),每份所含營養量:熱量66大卡、蛋白質3公克、脂肪2.5公克、醣類8公克

  • 材料: 五爪蘋2顆、素火腿片8片(2兩)、香菇3朵、瓠仔乾 少許。
  • 調味料: 素蠔油1茶匙、醬油1大匙、太白粉少許、素高湯1杯、 香油少許。

作法:

1. 蘋果洗淨、去皮、切粗長條,再用素火腿捲起蘋果 條,以瓠仔乾綁緊,備用。

2.香菇去蒂、洗淨、切細絲;起熱鍋,放1大匙油,炒香香菇絲,加入素蠔油、醬油及作法(1,)略為翻炒, 再入素高湯燒煮約3分鐘後,盛盤;接著將鍋內剩餘 湯汁用太白粉勾芡淋在菜上,續滴幾滴香油即可。

本料理為四人份,每份所含營養量:熱量100大卡、蛋白質7公克、脂肪5公克、醣類6公克

  • 材料: 魚片50公克、五爪蘋果1顆、鮮貝50公克、蟹腿肉50 公克、蝦仁50公克。
  • 調味料: 鹽1茶匙、太白粉2茶匙、香油1/2茶匙、高湯5杯。

■ 作法:
1. 蘋果洗淨、切開、去籽、再切片。
2. 盛半鍋清水煮開後,把所有海鮮汆燙1分鐘後撈起。
3. 起另一鍋,加進高湯煮開,再逐一放蘋果、海鮮、鹽,等湯煮滾時,用太白粉勾芡上桌前淋些香油即可。

本料理為四人份,每份所含營養量:熱量160大卡、蛋白質4公克、脂肪14公克、醣類4公克。

  • 材料: 富士蘋果1顆、蝦仁100公克、花枝100公克、海蔘 100公克;青蔥段1枝、生薑片2片。
  • 調味料: 鮮味露1大匙;鹽、糖、香油各少許。

作法:

  1. 將蘋果、花枝、海蔘洗淨切塊;蝦仁洗淨;備用。
  2. 起油鍋放1大匙油,將青蔥段(頭部)及薑片入炒鍋中炒香,續入其他材料。
  3. 炒約2分鐘,放入調味料翻炒後,起鍋時淋上香油即可。

本料理為四人份,每份所含營養量:熱量62大卡、蛋白質0.5公克、脂肪4公克、醣類6公克

  • 材料: 華盛頓富士蘋果1顆、紅甜椒1顆、百合100公克、蘆筍100 公克、枸杞少許。
  • 調味料: 素高湯1大匙、素蠔油2茶匙、鹽1茶匙、糖1/2茶匙、 香油少許。

  • 作法:

    1.蘋果洗淨、去皮、切薄塊狀;紅甜椒洗淨、去子、切塊狀;蘆筍洗淨切成3公分長段;百合洗淨,備用。

    2.起熱鍋,放1大匙油及素蠔油略炒後,再放入作法1, 以大火迅速翻炒,續入枸杞、素高湯、鹽、糖、香 油,轉中火燒至湯汁收乾即可 起鍋。

小叮嚀: 鮮、脆、香、甜,是這道菜的特色。於品嚐咀嚼時, 淡雅的蘋果香味,更為爽口。

本料理為四人份,每份所含營養量:熱量70大卡、蛋白質1公克、脂肪4公克、醣類8公克。

  • 材料:富士蘋果1顆,茭白筍2根(250公克),紅蘿蔔1/2條(100公克),黑木耳1大朵,西洋芹1根,沙拉油1湯匙。
  • 調味料:素蠔油2茶匙,素高湯1/2杯,鹽1茶匙,香油少許。

  • 作法
    :1。蘋果洗淨,切細長條;茭白筍洗淨,切5公分長細條,備用。2.紅蘿蔔及西洋芹洗淨,切5公分細長條,黑木耳洗淨,切細長條備用。

    3. 起一熱鍋,放1大匙油,將作法1,2放入,以大火迅速翻炒,續入素蠔油,素高湯鹽,轉中火燒至湯汁收幹時,再淋些香油即可起鍋。

    小叮嚀:此道料理過程簡單,只要2分鐘即可,不僅增添素菜的菜相,而且營養又美味。

本料理為四人份,每份所含營養量:熱量82大卡、蛋白質0公克、脂肪2公克、醣類16公克

■材料:華盛頓富士蘋果3顆,素鮑魚4個。

■調味料:鹽少許、奶油1茶匙、糖1大匙、肉桂粉少許、水1杯芡汁(太白粉與水各1茶匙)。

■作法:

1.素鮑魚切片,卷成荷花狀,入籠蒸約3〜4分鐘,取出排盤。

2.蘋果入烤箱烤熟後,取出削皮,去籽,打成泥狀。

小叮嚀:入烤箱烤過的蘋果磨成泥狀,再入鍋燒煮成湯汁,竟讓蘋果的香味更上一籌。

本料理為四人份,每份所含營養量:熱量75大卡、蛋白質1公克、脂肪4公克、醣類8公克

  • 材料: 富士蘋果1顆、鮑魚菇100公克、草菇100公克、紅 蘿蔔片100公克、薑片3片。
  • 調味料 素高湯1杯、鹽1茶匙、香油少許、太白粉1茶匙。

  • 作法
    1. 蘋果洗淨、去皮、切薄塊;鮑魚菇洗淨、切片狀;草菇洗淨備用。
    2. 紅蘿蔔片以滾水燙熟、撈起,備用。

    3.起一熱鍋,放入1大匙油,先將鮑魚菇、草菇爆 香撈起,再入薑片爆香,續放紅蘿蔔片、蘋果塊 一起翻炒後,加入素高湯鮑魚菇、草菇及鹽,轉 中火滾煮後盛盤將剩餘的湯汁用太白粉勾芡淋在 菜上,接著滴幾滴香油即可。

■小叮嚀:鮑魚菇及草菇較其它菇類來的嫩、甜,先以油爆,保持其甜度,是此道素菜的絕佳搭檔。

本料理為四人份,每份所含營養量:熱量100大卡、蛋白質7公克、脂肪5公克、醣類6公克

  • 材料:富士蘋果1顆,竹笙20公克,西洋芹末1湯匙,素火腿4兩。
  • 調味料素高湯5杯,鹽2茶匙,香油少許,太白粉2茶匙,白醋2茶匙。

  • 作法
    1。蘋果洗淨,切1公分小丁,入鹽水中浸泡,撈起備用。2.將竹笙用水加醋〔醋有漂白,濾淨的效用〕浸泡約1小時鬆軟後,取出,切小丁,備用。

    3.起一炒鍋,放1大匙油,把西洋芹末炒香,續入素高湯,以中火煮開後,放作法1、2滾煮3分鐘,再加鹽、太白粉勾芡,最後淋上香油即可。

  • 小叮嚀:此道的湯頭原味以鮮、純、清為湯底,搭配脆、甜的蘋果做料理,是為上等的素羹湯。

本料理為四人份,每份所含營養量:熱量150大卡、蛋白質0公克、脂肪10公克、醣類15公克

  • 材料:華盛頓富士蘋果2顆
  • 調味料:糖2大匙,起酥粉1/2杯,麵粉1/2杯

  • 作法
    :1。蘋果洗淨,去皮,切長條,備用
    。2。起酥粉與麵粉 ​​加清水拌打成糊狀,備用
    。3。4.另起一熱鍋,放入少許清水,加糖炒至快乾時,入蘋果均勻裹上糖衣即可。

■小叮嚀:此道菜是有名的北平菜,吃時要趁熱,才能具有拔絲(糖絲)的樂趣!

本料理為四人份,每份所含營養量:熱量260大卡、蛋白質14公克、脂肪15公克、醣類18公克

  • 材料: 五爪蘋果1顆、田雞四隻、熟紅蘿蔔片20公克、青椒 1顆(50公克)紅辣椒2支、餛飩皮16張。
  • 醃料: 蔥段及薑片各少許、醬油2大匙、太白粉2茶匙。

    ■ 調味料: 醬油2茶匙、鹽1/2茶匙、醋1茶匙、酒1茶匙、胡椒粉 1/4茶匙、糖1/2茶匙。

作法:

1.田雞去皮、切小塊、拌上醃料醃十分鐘後、過熱油泡熟。

2.蘋果、青椒、紅辣椒洗淨,切小片。 3.洞碗(或漏勺)先抹油,擺上一層餛飩皮,再蓋上另一只洞碗,入熱油中炸成金碗(餛飩皮可用麵糊沾住) 4.起油鍋,爆香蔥段、薑片,放入田雞及調味料拌炒,再放作法2料與紅蘿蔔片翻炒勻後,即可起鍋,盛入金碗內

本料理為四人份,每份所含營養量:熱量126大卡、蛋白質14公克、脂肪6公克、醣類4公克

■材料:富士蘋果1顆,裡肌肉300公克,紫菜2張,蔥段2枝

■調味料:鹽少許,米酒1茶匙,醬油1大匙,糖1/2茶匙

作法:

1.蘋果洗淨、去籽、切1公分大小長條狀;里肌肉切薄片放入調味料中醃入味;備用。

2.將紫菜切成如里肌肉大小,里肌肉片上方依序擺上紫菜、蘋果條、蔥段,然後捲緊。

3.放入烤箱中,烤約3-5分鐘即可。

本料理為一人份,每份所含營養量:熱量450大卡.蛋白質15公克.脂肪10公克.醣類75公克

■材料:金冠蘋果1/2顆,熟米飯1碗,火腿片3片(45公克),冷凍青豆仁少許,蕃茄1顆,玉米粒少許,芹菜1根。

■調味料:鹽1茶匙,味素少許。

作法:

  1. 蘋果洗淨,去皮,切1公分小丁狀,入鹽水中浸泡,撈起備用。
  2. 蕃茄洗淨,去籽,切小塊;火腿切小塊,備用。
  3. 芹菜去葉,洗淨,切細末;起一熱鍋,放1小匙油,將芹菜末炒香,續入作法1,2及青豆仁,玉米粒,調味料翻炒後,再放進熟米飯,以大火迅速炒勻,即可起鍋食用。

本料理為四人份,每份所含營養量:熱量165大卡、蛋白質14公克、脂肪10公克、醣類4公克

■材料:小富士或五爪蘋果1顆,鯧魚1條(可時部份8兩),香菇2朵,火腿50公克,芹菜2枝,蔥1根,姜2片。

■調味料:鹽1茶匙,米酒1大匙,胡椒1/4茶匙,太白粉1茶匙。

作法:

1.鯧魚切斷頭尾、去骨頭,將兩側魚肉切成薄片,拌上蔥、薑及調味料,醃10分鐘。

2.香菇泡軟,去蒂,切絲;芹菜切2吋段;火腿,蘋果去皮切2吋長細條。

3.取一片魚片包入作法2料各1枝,與鯧魚頭尾同時排入盤內,再入籠以大火蒸10分鐘即可。

■小叮嚀:芹菜的選用,取較嫩的部位較好,入口時才不會有苦味!

本料理為四人份,每份所含營養量:熱量165大卡、蛋白質14公克、脂肪10公克、醣類4公克

■材料:吳郭魚1條約600公克,小富士蘋果1顆。

■調味料:鹽1茶匙,糖1/2茶匙,沙拉油1茶匙,太白粉1/2茶匙。

作法:

1.吳郭魚殺好、洗淨、去頭尾、去中間的大骨,然後在魚肉上切斜紋花刀,但不要把魚肉切斷,備用。

2,蘋果洗淨後,去籽,頭,尾,再將其切片,夾入魚肉斜紋內排好,加上調味料,入籠蒸8分鐘即可。

■小叮嚀:蘋果蒸魚的魚肉選擇,以白魚較適合,肉質較滑嫩且較無腥味!

本料理為四人份,每份所含營養量:熱量100大卡、蛋白質4公克、脂肪7公克、醣類5公克

■材料:翠玉蘋果1顆半,螃蟹1只(或蟹肉罐1罐),豆腐1塊香菜少許。

■調味料:鹽1茶匙半,烏醋2茶匙,胡椒粉1茶匙,高湯6杯,麻油1/2茶匙,辣豆瓣醬1茶匙。

■作法:

1,蘋果洗淨,去皮,切丁,豆腐切丁;螃蟹蒸熟,去殼取肉。

2.高湯煮滾,放入作法1料,鹽調味後,用太白粉勾芡成羹。

3.湯碗內放烏醋,胡椒粉,辣豆瓣醬,並將作法2料淋入,放些香菜及麻油即可。

■小叮嚀:濃濃的蟹肉香,酸中帶甜的蘋果味,佐以酸辣的湯汁調味,真是夠味!

本料理為四人份,每份所含營養量:熱量170大卡、蛋白質14公克、脂肪11公克、醣類4公克

■ 材料: 絞肉300公克、金冠蘋果1顆、青蔥花1枝。

■ 調味料: 鹽1茶匙、糖1/2茶匙、香油1/2茶匙、檸檬汁1茶匙。

■ 作法:
1. 蘋果洗淨、切成小丁狀,與絞肉攪拌一起,再加進檸檬汁、鹽、糖拌勻後,淋上少許香油,備用。

2. 將作法1料裝在湯盤內,排成餅狀,續入籠蒸8分鐘, 取出,撒上蔥花即可。

■ 小叮嚀:
1. 本道菜適合咀嚼功能較差之老年人攝取。
2. 蘋果要切成丁,但不要剁碎末狀,口感才有嚼勁。

本料理為四人份,每份所含營養量:熱量100大卡、蛋白質7公克、脂肪5公克、醣類6公克

■ 材料: 豆腐1盒、紅龍蘋果1顆、蔥1枝、絞肉4兩。

■ 調味料: 蠔油1茶匙、太白粉1茶匙、高湯5杯。

■ 作法:

1.蘋果洗淨、切開、去籽、再切片,備用。 2.豆腐切塊;蔥切1寸小段。

3.起一熱鍋,以沙拉油滑鍋後,先爆香蔥段,續加入蘋 果炒1分鐘,再入豆腐、蠔油及高湯,煮約5分鐘後, 用太白粉勾芡、撒上蔥花即可。

■ 小叮嚀: 滑潤的豆腐搭配鮮脆的蘋果,不僅湯汁清清爽爽,口感 更是誘人!

本料理為四人份,每份所含營養量:熱量100大卡、蛋白質0公克、脂肪0公克、醣類25公克

■材料:五爪蘋果1顆,銀耳4兩,水4杯。

■調味料:冰糖1/2杯。

■作法:

1.蘋果從蒂部切掉約1/5為上蓋。

2.挖除下半部果肉成盅,果肉切小丁。

3.銀耳泡軟,加入冰糖,果肉,水蒸爛後,盛入蘋果盅內即可。

■小叮嚀:銀耳可先泡過與冰糖煮熟,再與新鮮蘋果丁盛入蘋果盅內一起入鍋蒸。

淡淡的蘋果酸,能讓魚肉烹調更具風味呦~其功能就像加上檸檬一樣,但蘋果能使韻味顯得協調;還多了鮮甜….

華盛頓富士蘋果1粒、黃魚1條(中等大小)、蔥1段、薑5片、蒜3~5辦、油適量、鹽少許、醋1湯匙25cc、米酒適量、糖少許、蕃茄醬50cc、太白粉勾芡3小匙+水150cc。

  1. 黃魚洗淨,抹上少許的鹽,與米酒略醃60分鐘,備用。
  2. 蘋果切片,備用。
  3. 調製糖醋醬汁:蕃茄醬2大匙(約50cc)+砂糖1小匙+米酒適量+醬油少許,拌勻備用。
  4. 熱鍋加適量油,放入黃魚中火煎至兩面表皮呈金黃色後,放入蔥、薑、蒜爆香,再淋上調製糖醋醬汁(如3所述)煨煮,接著放入蘋果切片略煮使其提味,最後以太白粉勾芡,即可盛盤。

份量:6人份

原本以為用蘋果熬牛肉麵湯是個「創意」,沒想到許多五星級飯店主廚早就想到了!而且不止是熬牛肉湯,連快炒、燉煮、素食所用的高湯,都會使用蘋果為湯頭的基底材料,讓高湯增加了自然風味的清甜與芬芳,這可不是糖或味精可以取代的喔~

華盛頓富士蘋果2顆、牛腩600公克、牛大骨600公克、洋蔥1顆、紅蘿蔔2條、薑50~70公克、蔥5支量、酒300cc、油80cc、香油20cc、醬油100cc、鹽適量、水4000cc、拉麵6人份、中藥材滷味包1包。

1. 蘋果帶皮切瓣去核、紅蘿蔔去皮切塊、洋蔥切片、薑切片、蔥段切3支量、蔥花切2支量,備用。
2. 牛腩、牛大骨以滾水汆燙,撈起備用。
3. 熬製牛骨高湯:大鍋裝5000cc水燒開,置入汆燙好的牛大骨慢火熬煮(熬煮時需撈除浮起的淤渣),5小時後置入蘋果、洋蔥、紅蘿蔔及薑片少許,再熬煮1~2小時後,保溫。
4. 紅燒牛肉:中火熱鍋加油70cc,置入鹽、蔥段、薑片爆香後置入牛腩翻炒約一分鐘,再加入米酒熗鍋;淋上醬油、撒入香油翻炒均勻,接著加入1000cc牛骨高湯與中藥材滷味包後,加蓋小火燜燒一小時即可。
5. 水煮拉麵:3000cc水燒開,撒入少許鹽,再將拉麵置入汆燙煮熟後(亦可加燙青菜為配料)撈起盛碗。
6.水煮拉麵加上紅燒牛肉與適量紅燒湯汁後;再淋上牛骨高湯、擺上紅蘿蔔、撒上蔥花(亦可加上燙青菜)即可。