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Recipes with crisp apple

3 recipes that use crisp apple, with photos, step-by-step instructions and cook times. The quickest, Grønkålssalat, takes 18 minutes. It is most often cooked with garlic, red onion and avocado.

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Grønkålssalat

Kale (grønkål) is a winter classic in Denmark, traditionally stewed with cream at Christmas, but in Copenhagen homes and cafés it is now just as often eaten raw in this bright salad through the cold months, from November to March. Shredded kale is massaged with lemon juice and oil until it turns silky and dark green, then tossed with crisp apple, red onion and toasted sunflower and pumpkin seeds. Serve it beside rye bread with eggs, or with baked salmon or potatoes. Suitable as part of a balanced diet. About 160 kcal and 9 g carbohydrate per portion. The usual mistake is skipping the massage, which leaves the leaves tough and squeaky. Chef's tip: strip out every bit of stalk; even thin stems stay woody in a raw salad.

18 minScandinavianSaladsVeganGluten free
by KrazyBadal 0 views

Fiambre de San Miguel

In San Miguel de Allende, families make fiambre for All Saints' and the Day of the Dead at the start of November, setting it on the table and the home altar alongside bread of the dead. It is a cold, colourful platter of vinegar-dressed vegetables, beetroot, jícama, orange, apple and banana, with cooked chicken and pork, sharp, sweet and crunchy at once. Pickled pig's trotters are the traditional meat; this version makes them optional and uses cooked pork tongue or good ham with poached chicken, so it is still a pork dish. Serve well chilled with bread or tostadas. Chef's tip: dress the sturdy vegetables and meats hours ahead, but add the lettuce, banana and avocado just before serving so they stay fresh.

90 minMexicanSaladsGluten free
by KrazyBadal 0 views

Camembert baked in its box

Normandy dairy farmers have always known that a Camembert just past its best is perfect for the oven, and baked Camembert is now what friends share on cold evenings across the region, from Caen to the Pays d'Auge, with crusty bread, apple slices and boiled potatoes for dipping. The cheese stays in its wooden box, gets scored, studded with garlic and thyme and baked until the inside is liquid under a just-holding rind. It is ready in 20 minutes and makes a light supper with a salad. Real Camembert de Normandie is made with animal rennet; for a vegetarian version use a vegetarian Camembert-style cheese. Chef's tip: take off any plastic wrapping and tie the box with kitchen string if it is stapled; cheap boxes can split in the heat.

25 minFrenchSnacks & StartersGluten free
by KrazyBadal 0 views

Goes well with crisp apple