Simple Applesauce

Applesauce is sometimes forgotten by a lot of people but when remembered is almost always recalled with fondness. It's quite a versatile condiment, it works well with roast pork or fowl and it is often eaten for dessert, either own its own or warmed up with ice-cream.This version does not have a lot of sugar in it so if you want to preserve it for longer than a week in the fridge you will need to freeze it.


450g apples, peeled and diced
2tbl water
1tbl sugar


Put the apple cubes and water in a microwave safe container and cover with a lid or plastic wrap. (When using plastic wrap in the microwave make sure it doesn't come in direct contact with the food and try to use a type marked microwave safe)

Heat at full effect for 8 minutes.

Mash the apples until you get it as smooth or chunky as you want and stir in the sugar.

Serve with roast pork or turkey, or have it with ice-cream


Enjoy!

Fruity Meat Filling

A nice mix of savory and natural sweet flavors.


400g minced meat (of whatever type you prefer)
1 large yellow onion
1 large apple
3tbl raisins
1tsp curry powder
1tsp salt
1 pinch of pepper


Peel and chop the onion finely.

Fry the onions together with the meat until the meat is done.

Cut the apple into small cubes.

Mix in the apple, raisins, curry powder, salt and pepper into the meat.

Fry the mixture a little bit more so that everything gets heated through.

Serve warm in pita bread, tortilla or similar. You might want to add some shredded lettuce and a dab of yoghurt to add more texture and flavor.


Enjoy!

Salad With Chicken Liver

A friend asked me to put a recipe for chicken salad as return for a favor, but I can never do exactly as I'm told. Chicken liver is something that a lot of people have little to no experience with but can easily be used to make something special that isn't too expensive.


300g chicken liver
lettuce (amount and type up to you but enough to cover each persons plate)
150g mushrooms
2 shallots, sliced
1 apple
1dl beef or veal stock
apple cider vinegar



Clean and rinse the lettuce and place nicely on each plate.

Slice the mushrooms and fry them in butter for about 5 min then remove them from the pan.

Fry the chicken liver and shallots in the pan for 6-8 min. The liver should be juicy and slightly pink inside and the onion transparent.

Add salt and pepper to taste.

Put the mushrooms back to the pan.

Splash some vinegar over the liver, onion and mushroom then pour the stock on and let the liquid evaporate a bit.

Peel and core the apple and cut it into strips and splash some lemon juice over them so they don't turn brown.

Place the liver mix on the beds of lettuce and sprinkle the apple strips over.

Legume Salad

This classical Swedish side dish works very well with cold cut meat, any type of ham or grilled chicken or turkey. It tends to be mostly used as part of buffets nowadays. The most important thing to remember about this recipe is that everything should be diced to about the size of the peas.

1 apple, peeled and cored
10cm of cucumber, peeled
1 large carrot, peeled
5 pickle slices
1dl green peas
2dl mayonnaise
salt
white pepper


Boil the carrot until it's soft, then let it get cold and dice it.

Dice the apple, cucumber and pickle slices.

Put all the diced things in a bowl together with the peas.

Flavor the mayonnaise with the salt and pepper then fold it into the vegetable mix.


Enjoy!