Recipes Included On This Page Apple Chutney (Appelblatjang) Apple Raita - Indian Artichoke Spread Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Apple Chutney (Appelblatjang) Recipe By :From Real Entertaining columnist David Hagedorn Serving Size : Preparation Time :0:00 Categories : Volume 14-10 Oct 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 sour apples 1/2 pound dried apricots 1 cup raisins 5 onions 2 garlic cloves 1 1/2 cups sugar 4 tablespoons salt 2 tablespoons coriander seed 1/2 tablespoon ground ginger 1/2 teaspoon cayenne pepper 2 cups vinegar Soak the apricots overnight then cook gently until they are soft; use only enough water to cover so they aren't too watery. Chop the onion, raisins and garlic finely. (Actually, since this book was written before the days of food processors I think the best thing to do would be to give it a good whirl until everything is really mooshed up. The actual directions say to chop finely then pound until even finer.) Add to the apricots. (The recipe doesn't say to chop the apricots but I'm sure I did when I made it.) Peel the apples, cut them in pieces and add. Add the vinegar, sugar, salt and spices. Mix well. Cook until the apples are soft and the mixture is the desired thickness. Transfer to sterile jars while still hot and process in a boiling water bath for 5 minutes or whatever time is recommended for your altitude. From Kook en Geniet by S. J. A. De Villiers; 1962 ed. MC format and translation from Afrikaans by Hallie. Contributed to the FareShare Gazette by Hallie; 2 October 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Apple Raita - Indian Recipe By : Adapted from "The Modern Vegetarian," by Maria Elia Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-10 Oct 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup plain whole yogurt -- or low-fat Greek-style yogurt 1/4 seedless (English) cucumber -- peeled and cut into small dice (1/3 cup) 1/2 Granny Smith apple -- peeled, cored and grated (1/2 cup) 2 tablespoons finely chopped red onion 1 piece peeled ginger root -- (1 inch) 1 Pinch ground cumin 1 Pinch garam masala 1 tablespoon lime juice -- Juice of 1 lime 1 sprig cilantro leaves -- (or 2) Sea salt Combine the yogurt, cucumber, apple, onion, ginger, spices, lime juice, cilantro in a medium bowl; season with salt to taste. Refrigerate until ready to serve. 4 servings. Make Ahead: This can be made and refrigerated several hours ahead. It's best served the same day it's made. Adapted from "The Modern Vegetarian," by Maria Elia (Kyle, 2009). Cuisine: "Indian" Source: "Tested by Bonnie S. Benwick for The Washington Post." (Formatted by Chupa Babi): "July 2011" Contributed to the FareShare Gazette by Chupa; 18 October 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 9 Calories; trace Fat (2.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat. Back to Recipe List * Exported from MasterCook * Artichoke Spread Recipe By : From Real Entertaining columnist David Hagedorn Serving Size : 8 Preparation Time :0:00 Categories : Volume 14-10 Oct 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces artichoke hearts -- (2 jars) quartered and marinated, such as Cento brand, drained (about 1 1/2 cups) 5 1/4 ounces herbed soft cheese -- (1 package) such as Boursin 1/4 cup packed flat-leaf parsley leaves -- chopped Salt Freshly ground black pepper Combine half of the artichokes, the herbed cheese spread and the parsley in a mini food processor; pulse to form a smooth light-green mixture. Transfer to a small bowl. Coarsely chop the remaining artichoke hearts, then fold them into the cheese mixture. Season with salt and pepper to taste. Transfer to a bowl for serving, or cover and refrigerate for up to 3 days. Makes 16 tablespoons (8 servings) Bright green and chunky, this spread is easy to make and suitable for any occasion. Serve with baguette slices that have been brushed with oil, seasoned with salt and pepper and toasted. Source: "Tested by David Hagedorn for The Washington Post." S(Formatted by Chupa Babi): "July 2011" Yield: "1 cup" Contributed to the FareShare Gazette by Chupa; 23 October 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 21 Calories; trace Fat (2.3% calories from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 40mg Sodium. Exchanges: 1 Vegetable.

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