Apple Spinach Mint Juice

1

Apple Spinach Mint Juice :

Ingredients

  • 5 green apples
  • 4 celery stalks
  • 100g baby spinach leaves
  • 2 cups mint leaves
  • 1 lime, peeled

Method

  • Step 1 – Pass all ingredients through a juicer, then transfer to a jug and serve.

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Apple, Pear and Honey Compote

1

Apple, Pear and Honey Compote :

Ingredients

  • 600g packham pears, peeled, quartered, cored
  • 350g granny smith apples, peeled, cored, quartered
  • ¼ cup honey
  • 1 tablespoon lemon juice

Method

  1. Step 1 – Cut pear and apple quarters crossways into 3mm-thick slices. Place slices in a saucepan over medium-low heat. Add honey and lemon juice. Stir to combine.
  2. Step 2 – Cook, covered, stirring occasionally, for 10 minutes or until fruit starts to soften. Remove lid. Cook, stirring occasionally, for 15 to 20 minutes or until fruit is tender and liquid thick and syrupy. Remove from heat. Cool completely. Serve.

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Apple Custard Tarts

1

Apple Custard Tarts :

Ingredients

  • 1 small (180g) granny smith apple, peeled, cored, finely chopped
  • 1 teaspoon lemon juice
  • 2 sheets filo pastry
  • Canola oil cooking spray
  • 1 tablespoon almond meal
  • 1 tablespoon caster sugar
  • ¼ teaspoon ground cinnamon

Custard

  • 1 tablespoon custard powder
  • 2 teaspoons caster sugar
  • 1 cup low-fat milk

Method

  1. Step 1 – Preheat oven to 180°C/160°C fan-forced. Grease 4 holes of a 6-hole, 1/3 cup-capacity muffin pan.
  2. Step 2 – Make custard: Combine custard powder, sugar and 1 tablespoon milk in a saucepan over medium-low heat. Stir in remaining milk. Cook, stirring, for 5 to 7 minutes or until mixture thickens and coats the back of a wooden spoon. Remove from heat. Cover surface with plastic wrap. Cool.
  3. Step 3 – Combine apple and lemon juice in a bowl. Place 1 sheet filo on a flat surface. Spray with oil. Top with remaining sheet of filo. Fold filo in half crossways. Cut into 4 squares. Press each square into 1 hole of prepared pan. Sprinkle almond meal over filo. Top with three-quarters of the apple mixture. Sprinkle with caster sugar and half the cinnamon.
  4. Step 4 – Bake for 10 to 15 minutes or until filo is golden. Stand in pan for 2 minutes. Transfer tarts to a wire rack. Cool for 5 minutes. Spoon custard into cases. Top with remaining apple and remaining cinnamon. Serve.
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Apple And Cabbage Slaw With Pork Cutlets

1

Apple And Cabbage Slaw With Pork Cutlets :

Ingredients

  • 4 (about 160g each) pork cutlets, French trimmed
  • 1 tablespoon olive oil
  • Steamed green beans, to serve

Apple & cabbage slaw

  • 2 small Pink Lady apples, cored, quartered, cut into thin wedges
  • ¼ small (about 300g) green cabbage, hard core removed, finely shredded
  • 65g (¼ cup) S&W Whole Egg Mayonnaise
  • 75g (¼ cup) light sour cream
  • 1 tablespoon fresh lemon juice
  • 40g (¼ cup) salted baby capers, rinsed
  • 2 teaspoons Dijon mustard

Method

  1. Step 1 – Season both sides of the pork with pepper. Heat the oil in a large frying pan over medium heat. Add the pork and cook for 5-6 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  2. Step 2 – Meanwhile, to make the apple & cabbage slaw, combine the apple, cabbage, mayonnaise, sour cream, lemon juice, capers and mustard in a large bowl.
  3. Step 3 – Divide the pork and apple & cabbage slaw among serving plates. Serve with the steamed green beans.

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10 Minute Apple Berry Crumble

1

10 Minute Apple Berry Crumble :

Ingredients

  • 2 x 400g cans pie apple filling
  • 1 teaspoon ground cinnamon
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons mixed berry jam
  • 1 cup toasted muesli
  • Double cream, to serve

Method

  1. Step 1 – Combine apple, cinnamon and lemon rind in a bowl. Divide jam between 4 (1 ¼ cup-capacity) heatproof, microwave-safe dishes. Top with apple mixture. Cover with plastic wrap. Microwave on HIGH (100%) for 2½ minutes or until heated through.
  2. Step 2 – Sprinkle muesli on top of apple mixture. Microwave on MEDIUM (50%), uncovered, for 15 to 20 seconds or until muesli is just warm. Serve hot with double cream.

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Apple, Sultana And Cinnamon Scones

2

Apple, Sultana And Cinnamon Scones :

Ingredients

 

  • 3 cups self-raising flour
  • 1 teaspoon ground cinnamon
  • 90g butter, chilled, chopped
  • 1 cup milk
  • 1 small granny smith apple, peeled, grated
  • ½ cup sultanas
  • Reduced-fat margarine spread, to serve

Method

  1. Step 1 – Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
  2. Step 2 – Process flour and cinnamon for 30 seconds or until just combined. Add butter. Process until mixture resembles fine breadcrumbs (see note 1). Transfer to a large bowl.
  3. Step 3 – Make a well in centre of mixture. Add milk, apple and sultanas. Stir mixture with a butter knife until just combined. Turn onto a lightly floured surface. Knead gently, until mixture comes together and forms a dough. Set aside for 5 minutes to rest.
  4. Step 4 – Shape dough into a 4cm thick disc. Using a 6cm cutter, cut rounds from dough (see note 2). Place rounds, touching, on prepared tray. Bake for 25 minutes or until golden and scones sound hollow when tapped. Cover with a clean tea towel (see tip). Set aside for 5 minutes. Serve scones warm with margarine spread.

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Apple Pancakes

1

Apple Pancakes​ :

Ingredients

  • ½ cup self-raising flour, sifted
  • 2 tablespoons caster sugar
  • ½ teaspoon ground cinnamon
  • 1 egg, lightly whisked
  • 1/3 cup milk
  • 2 granny smith apples, peeled, grated
  • Canola oil cooking spray
  • 2 kiwifruit, peeled, thinly sliced
  • 4 scoops low-fat frozen yoghurt, to serve

Method

  • Step 1 – Combine flour, sugar and cinnamon in a bowl. Add egg and milk. Whisk until smooth. Stir in apples.
  • Step 2 – Heat a non-stick frying pan over low heat. Spray with oil. Pour ¼ cup of apple mixture into pan. Gently spread out with the back of a spoon to a 10cm round. Cook pancakes, in batches, for 2 minutes or until bubbles appear on surface. Turn over. Cook for 1 to 2 minutes or until cooked through.
  • Step 3 – Serve with kiwifruit and frozen yoghurt.

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