January 07, 2016

Apple Sauce - Toolbox

A glass jar filled with apple sauce

Happy New Year dear readers! May 2016 be filled with love, health and delicious foods.

When January comes, there seems to be an abundance of detox plans of all sorts out there, and although I firmly believe that the New Year is an ideal time to take on new healthy habits and why not cleanse a bit your diet, the cold weather and dark long nights also bring with them the need for comfort and cozying and I personally don’t feel like undertaking a strict regime at this moment in time. Instead, another option could be to cultivate self compassion and kindness to yourself, to set you on the path to health and contentment. Being gentle, taking your time, working on your goals one step at a time.

Having more indoor time is the perfect opportunity to cook and preserve harvests, and today, our toolbox how-to is a very simple recipe for unsweetened apple sauce. Apple sauce is a staple that finds its place in any kitchen: it simply is cooked and pureed apples and can either be left a bit chunky (you will then have more of a compote consistency) or completely smooth like in the recipe below. It is incredibly versatile and can be used as follows:
•if you’re a keen baker, it makes a great substitute for part/all of the fat in cake recipes, for a healthier take on them. I usually find that replacing half of the fat with it gives best results in terms of texture;
•as egg replacement in biscuits: use 60ml apple sauce per egg
•delicious swirled into your morning porridge
•added to a batch of granola before cooking (e.g. this recipe)
•mixed with natural yogurt for a simple snack/pudding
•mixed with ricotta for dipping vegetable sticks
•spread onto pancakes or over a slice of fresh bread
•to accompany hard cheeses

Below is a basic recipe for apple sauce, but depending on what the intended use is, you could add spices to it such as ground cinnamon, cloves or cardamom and possibly a tablespoon or two of sweetener such as maple or agave syrup.
A batch will keep in the fridge in a glass jar for up to a week. It is also possible to double or triple the quantities, divide the sauce in small portions and freeze them. You then have ready-made apple sauce in stock for when needed!

I’d love to hear your ideas for using apple sauce so please feel free to post a comment to share them below...

Apple Sauce
1kg cooking apples
•Juice of ½ lemon
•100ml water

1.Peel, core and cut the apples into small cubes.
2.Place them in a saucepan with the lemon juice and water. Bring to a gentle boil, cover and leave to cook on a medium-low heat for 25min, until completely tender.
3.Take off the heat, leave to cool down and blend with a hand blender until smooth.
4.Transfer to a glass jar and keep in the fridge for up to a week or divide into small portions and freeze for up to several months.

Purée de Pommes
1kg de pommes à cuire
•Jus d’1/2 citron
•100ml d’eau

1.Peler, évider et couper les pommes en petits cubes.
2.Les mettre dans une casserole avec le jus de citron et l’eau. Porter à ébullition, couvrir et laisser frémir à feu doux pendant environ 25min, jusqu'à ce que les fruits soient tendres.
3.Retirer du feu, laisser refroidir et mixer à l’aide d’un mixeur plongeur, jusqu'à l’obtention d’une consistance lisse.
4.Verser dans un bocal en verre et garder au réfrigérateur. Se garde environ une semaine. Il est également possible de diviser la purée en petites portions et de la garder au congélateur pour plusieurs mois.

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