Recipes with Apples
Peel the celery, and cut them into thick slices. Boil slices in salted water until tender, but not never boil them to death. Drain, and cool celery slices Cut beetroot and Apple into small cubes. Stir cream fraichen with a little vinegar and season to taste wi
Margarine and sugar stir well together, then accepted an egg in at a time. Mix well in flour and baking powder in the dough is poured. in a small baking pan. Chop the apples and added over the dough to the Pan is covered. Finally garnish with chopped nut kerne
Bananas, cut into slices, apples cut into thin slices.
The entire mix thoroughly together, (possibly in a blender), spread out on a piece of wax paper on a deep ovnplade/dish, bake in the oven at 180 C for good 25-30 minutes.
Apples peeled and cooked tender to mush and season with sugar and vanilla. These are added at the bottom of a greased gratinfad.
Bread crumbs, ground almonds and sugar are mixed together and placed on top of the bog.
Finally pour the melted butter over,
Chop the figs coarsely and mix them with raisins and juice of Orange-let it soak for a few hours. Grate marcipanen in and turn white in. Hollow-out the apples and stuffing them in a heat-proof platter. tune and behind a half hour at 200 degrees or until tender
Clean the vegetables and cut them into suitable pieces. Cut the apples in both. Let it all Cook in the broth for 15 minutes. Blend the soup. Pour the soup into a bowl and leave to cool. Add the cream and season with curry powder and salt.
Server the soup ic
Mix the flour, baking powder, sugar, salt and chop the butter in, add the egg yolk and knead the dough with a little cold water.
Pat the dough out with your hands in a small baking pan and put the peeled Apple pulp.
Sprinkle brown sugar and cinnamon over
Peel the apples, cut them into both and equal to them in a heat-proof platter, sprinkle them if necessary. with a little cinnamon.
Melt the butter and let it cool off.
Mix flour, sugar and baking powder. Stir together beaten egg herein together with the
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