♥︎Fat-free apple cake

For ➑

3 eggs

1 tbs cold water

150 g granulated sugar

1 sachet vanilla sugar

3 apples

dash of lemon juice

Preheat the oven to 175°C hot air. Separate the eggs and first beat the egg whites until stiff together with a spoonful of cold water and the vanilla and granulated sugar (I only added these when the egg whites were almost stiff). Then add the three egg yolks and continue mixing for a while. Then sift the flour and fold it into your batter.

Peel 2 apples, cut them into small pieces and mix them with the lemon juice. Fold them into your batter as well. Place baking paper on the bottom of a springform pan. Lightly grease the edges. Pour the dough into the baking pan. Peel the third apple. Cut into slices and arrange on top of the cake. Bake until the cake skewer comes out dry, about 45-50 m.

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Green apple & kale salad

For ➍
3 cups ribbed & chopped kale or borecole
handful of chopped parsley
1 cup cooked black lentils
1 green apple, diced
1/2 English cucumber, diced
½ cup toasted pumpkin seeds
1 cup shaved Parmigiano, or feta or goat cheese
dressing
one clove garlic
1 tbs honey
1 tbs Dijon mustard
juice of 1 lemon
¼ cup pumpkin seed oil or extra virgin olive oil
salt &pepper

In a large salad bowl, combine the kale, parsley, lentils, apples, cucumber, pepitas and parmesan.
For the dressing, blitz everything in a food processor or blender, with salt and pepper to taste, until the garlic is smooth.
Pour the dressing on the salad and toss well to coat. Garnish with more cheese if you wish. The salad will keep in the fridge for a full day and slowly loose it's crunch from there.

Eggplant with feta, mint rice & tomato sauce

For ➍ 

3 garlic cloves

5 tbs mild olive oil

10 cl balsamico

4 eggplants

1 tbs dried oregano

300 g three-color rice or nut rice

1 shallot

400 g polpa with basilic

½ tbs brown sugar

16 caper apples

200 g feta 43+ or vegan alternative

40 g fresh mint

Preheat the oven to 200°C. Squeeze ⅔ of the garlic into a small bowl and mix with ⅘ of the oil and balsamic vinegar. Halve the eggplants lengthwise, leaving the stem on. Cut the eggplants on the cut side crosswise every centimeter and place them cut side up on a baking tray lined with baking paper. Drizzle with half of the balsamic mixture and sprinkle with the oregano. Season with pepper and possibly salt. Bake for 35 m until soft and cooked through.

Meanwhile, cook the rice according to package directions.

Chop the shallot and finely chop the rest of the garlic. Heat the rest of the oil in a small pan and fry the shallot and garlic for 2 m over medium heat. Add the finely chopped canned tomatoes, season with pepper and the brown sugar. Bring to a simmer over low heat for 15-20 m.

Cut the capers in half. Crumble the feta. Remove the leaves from the mint sprigs and roughly chop. Set aside 1 tbs mint (per 4 people) and mix the rest of the mint with the rice. Remove the eggplant from the oven. Sprinkle with the rest of the balsamic mixture and the caper apple halves. 

Serve with the mint rice and the tomato sauce and garnish with the feta, the reserved mint and some pepper.

Strudel di mele (apple strudel)

For ➍-➏

 for the dough:*

150 g flour 

a pinch of salt 

2-3 tbs granulated sugar 

1 egg 

2-3 tbs olive or vegetable oil (or melted butter) 

water

for the filling:

750 g (1-2) apples 

75 g granulated sugar

handful of raisins, pre-soaked in rum 

handful of pinoli (pine nuts), or slivered almonds 

1-2 tbs cinnamon 

75 g breadcrumbs 

a good nob of butter 

for baking and finishing: 

more flour 

melted butter 

powdered sugar 

If using homemade dough, prepare it by mixing the dry ingredients, then the egg and oil, then finally just enough water to form a ball. Knead briefly until the dough is soft and elastic. Wrap the dough in plastic wrap, then in a towel, and let rest for a good 30 m or more. 

While the dough* is resting, peel, core and slice the apples as thinly as you can. 

Add the sugar, cinnamon and raisins, drained and squeezed dry, and the pine nuts or almonds.  Mix things all together, moistening the mixture with a bit of the rum in which the raisins have been soaked. Set aside. 

Sauté the breadcrumbs in the melted butter over very gentle heat until they are lightly browned. Do not over-brown the crumbs. When the dough* has rested at least a good 30 m, mold it into a flat, rectangular shape and place it on a well-floured cotton dish towel. 

Roll the dough* out as thinly as you can manage into a large, rectangular shape. Older recipes tell you to stretch it further with your hands, as you might a thin-crust pizza.

Brush the dough* liberally with melted butter, leaving the edges dry.  Spread the sautéed breadcrumbs in a thin layer all over the dough, leaving the edges clear. 

Pour the filling over the breadcrumbs and spread it out even, again avoiding the edges. 

With the aid of the towel, roll up the dough into a large lozenge-shaped loaf. 

Once the strudel is fully rolled up, tuck the edges under and, very gently, transfer this loaf onto a baking pan or sheet. Brush the loaf liberally with melted butter. If you prefer a ‘shiny’ surface to your strudel, brush the surface with milk or egg wash instead. 

Bake the strudel in a hot (200°C) oven for a good 30-45 m, until golden brown all over. (I find it helps browning if you brush it once or twice with more melted butter while it bakes.) Let the strudel cool entirely. Top with powdered sugar before serving in thick slices, perhaps with a nice side of whipped cream or ice cream if you’re feeling decadent.

*If using store-bought pastry dough, just lay it out flat on the sheet it is usually attached to and lay the breadcrumbs and filling out on top, then roll it up as usual. You won't need to brush it with butter, as pastry dough already has a high fat content, [although brushing it with milk will help it brown]. Use puff pastry or phyllo dough, which makes a particularly delightful Strudel, lay out one sheet, brush it with melted butter, then repeat until you have 4 or 5 layers of dough, before laying on the breadcrumbs and apple filling.

Jamaican pork tenderloin

For ➍
500-750 g pork tenderloin, trimmed & cut into 2 cm slices*/**
2 dl orange juice
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 ts cornstarch***
2 tbs apple juice
2 large cloves garlic, minced
½ ts ground cayenne pepper
¼ ts ground cumin
¼ ts dried leaf thyme
¼ ts salt
2 tbs minced scallions

Place the pork* slices, a few at a time, between 2 sheets of waxed paper or plastic wrap. Using a meat mallet or rolling pin, pound slices to 0.5 cm thickness.
Coat a skillet with a small amount of vegetable oil. Place skillet over medium-high heat until very hot.
Add slices to make a single layer in the skillet. Cook slices for about 6 m, or until the meat is cooked, turning once halfway through cooking time. Transfer the pork to a warm platter. Cover to keep warm. Repeat until all the meat is cooked.**
Add the orange juice to the skillet. Quickly bring to a boil, scraping bottom with a spatula to loosen any browned bits. Add the onion, green peppers, red peppers. Cook, stirring, for 5 m, until vegetables are tender.
Place the cornstarch in a small bowl. Add the apple juice. Stir until smooth. Add the minced garlic, ground cayenne pepper, cumin, thyme, and salt. Add to the skillet. Cook, stirring, for 3 m, or until the sauce thickens.
Serve over the meat. Sprinkle with the scallions.
Serve with oven-baked sweet potatoes.

*Or chicken fillets, sliced in 2 lengthwise.

**Or braise the meat in a traditional way: brown the complete tenderloin for a few m in oil, then braise for about 15-25 m in a skillet.

***Omit, if wanted.

Roasted celeriac with apple, hazelnut & ponzu/maple dressing

For ➍ 
½ celeriac

1 apple

50 g hazelnuts

50 g arugula

olive oil

pepper & salt

dressing:

1½ tbs maple syrup

½ lemon (organic)

2 tbs olive oil (extra virgin)

1½ tbs ponzu**

pepper

Preheat the oven to 200°C. Wash the skin of the celeriac well. Cover a baking tray with baking paper. Lay the celeriac flat. Pierce the celeriac all over with a knife or fork. Brush the celeriac with olive oil. Season with salt. Place in the oven for 1 h. Brush the celeriac every 15 m with the olive oil that has run off. 

Cut the apple into wedges. 

Remove the celeriac from the oven. Cut into slices and then into slightly smaller pieces. Arrange them in a baking dish along with the apple wedges. Season with salt and pepper and drizzle with extra olive oil. Raise the oven to 220°C and place in the oven for another 20 m. Turn halfway through. Roughly chop the hazelnuts. Roast them briefly in a non-stick pan, or put them in the oven. 

Make the dressing. Wash and grate the zest of the lemon and squeeze the juice. Mix with the maple syrup, the extra virgin olive oil and the ponzu**. Season with pepper. 

Serve the baking dish with the hazelnuts, arugula and dressing sprinkled on top.

*Or use the complete celeriac

**Replace with soy sauce

French apple cake

For ➑
95 g household flour
¾ tsp baking powder
a pinch of salt
4 large apples, preferably from a different species (Boskoop or Elstar),peeled & quartered
2 large eggs (or three small ones)
150 g sugar
½ tsp vanilla extract
115 g unsalted butter, melted & cooled
3 tbs rum
20 cm cake tin

Preheat the oven to 175°C.
Butter a cake tin of 20 cm.
Mix flour, baking powder and salt thoroughly.
Cut the apple quarters in two, first lengthwise, then again, crosswise.
Beat the eggs until they are frothy with an electric blender. Add the sugar to the eggs, and beat the mixture until it is quite firm.
Add rum and vanilla extract.
Add ½ of the flour mixture, and mix it with the hand..
Add ½ of the butter, and mix it with the hand..
Repeat with the remaining flour and the butter.
Use a rubber spatula to gently mix the apples into the batter. Make sure all the apple pieces have a layer of batter on it.
Pour into the buttered springform pan, and bake for 50 m to an hour.
The top will look golden brown and a knife should come clean out of the cake.
Allow at least 10 m (up to 1 h) cooling in the form. Proceed with a knife around the inside of the mold, to loosen the cake. Place a plate on top of the cake and turn the cake onto the plate, to remove the bottom of the springform pan (it helps again with a knife to cut along the inside of the pan).
Serve warm or cold. With whipped cream if wanted. The cake can be saved for 2 days.

The so-called 'Marie-Hélène French cake recipe' was a hype throughout the world as being the best apple cake recipe ever.

Sweet & savory chicken

For ➏
1.5-2 kg chicken
1 small lemon or clementine
several sprigs fresh rosemary
1-2 large yellow onions
3-4 whole firm fruits such as apples, pears, or quince
500-1000 g firm or crisp vegetables such as carrots, Brussels sprouts, potatoes, sweet potatoes, asparagus, mushrooms, or garlic cloves
olive oil
butter
sea salt & freshly ground black pepper

Heat the oven to 220°C. Set a rack in the lower-middle of the oven.
Remove the chicken from its packaging and thoroughly pat it dry. Place the lemon or clementine inside the cavity along with the whole rosemary sprigs, and truss the legs together.
Create a bed of fruits and vegetables in a roasting pan to raise the chicken off the bottom. Chop the onions and a few pieces of fruit into rings, and scatter them over the bottom of the pan. If you're using asparagus or carrots, lay them side-by-side on top of the onions in the center of the pan. Sprinkle the vegetables and fruit generously with salt and black pepper.
Set the chicken on top of the bed of fruits and vegetables. Roughly chop and scatter any remaining fruits and vegetables around the chicken.
Drizzle the chicken and all the fruits and vegetables with olive oil and sprinkle generously with sea salt. Set a few pats of butter atop the chicken.
Place the chicken into the oven and immediately lower the oven temperature to 200°C. Roast for 1 to 1½ h, until the vegetables are cooked, chicken's skin is golden, and the chicken registers 75°C in the thigh.
Transfer the chicken to a cutting board and tent with foil. Let the chicken rest for 15 m before carving.
While you're waiting, toss the vegetables with the pan juices and transfer to a serving bowl. If desired, make a simple gravy with the leftover bits in the pan.
Serve while the chicken and vegetables are warm.
Leftovers will keep refrigerated for up to 4 days.

Roedjak manis (Javanese fruit salad)

For ➍
2 tbs lime juice
100 g peanuts
3 tbs brown sugar or palm sugar
1 tbs tamarind (paste)
1 small chilli, cut in tiny pieces*
1 mango, chopped
1 green papaya, chopped or apple
1 pineapple, chopped
½ or 1 small cucumber, sliced or chopped

Roast the peanuts in a dry frying pan. Finely chop them.
In a bowl, mix the tamarind with the sugar, shrimp paste and lime juice. Stir in half of the peanuts. Add the finely chopped chilli pepper*.
Mix the selected fruit. Coat the fruit with the dressing*.
Serve chilled as a dessert or as a side_dish for Indonesian food.

*Or sprinkle the chilli over your salad.

Cinnamon apples @ microwave

For ➋-➍
2 apples, peeled, cored & sliced
1 ts cinnamon

Place apples and cinnamon in a microwave safe bowl and stir until apples are coated with cinnamon. Cover bowl with plastic wrap and poke a few holes in the top to let the steam escape. Place in the microwave and cook on high for 1 m.
Remove apples from the microwave and carefully remove the plastic cover. Stir apples and re-cover. Cook for 1 m longer.
Serve. Add a blotch of ice-cream, if wanted.

Medaillons de porc aux pommes (pork tenderloin with apples)

For ➍
500 g pork tenderloin, fat trimmed
2 tbs apple cider vinegar
¾ ts rubbed sage (or dried thyme or rosemary)
½ ts salt
¼ ts ground black pepper
1 tbs butter
1 tbs light olive oil
1 large onion, cut into medium strips
2 apples, peeled, cored, cut into wedges
pinch of ground cloves

Slice the pork crosswise into 4 medallions. Place the pork medallions in a small dish and pour the apple cider vinegar over the meat. Allow the pork to marinate in the vinegar for 10 m, turning the meat over halfway through the marinating time.
Pat the pork dry on both sides and sprinkle all the surfaces with the sage, salt and black pepper. Heat the butter and oil together in a large skillet set over high heat. Add the medallions to the pan and allow them to cook, without moving them at all, for 4 m. Carefully flip them over, and allow them to cook, without moving them, for an additional 4 m.
Check the pork medallions for doneness, and continue cooking them for an additional 1 to 2 m if they appear too pink in the center. Remove the cooked pork medallions to a plate and cover them loosely with foil to keep them warm.
Add the onions to the skillet and reduce the heat to medium. Cook the onions, stirring frequently, for 5 m, until they begin to brown. Add the apples and cloves to the skillet and continue cooking the mixture, stirring occasionally, for an additional 5 m, until the apples have just turned tender.
Arrange the onions and apples on serving plates, slice the pork, if desired, and arrange the pork over the caramelized onions and apples. Serve immediately.

Potatoes clafoutis

For ➍
500 g potatoes
2 apples
2 slices gingerbread
breadcrumbs
butter
3 eggs
4 tbs cream
pepper & salt
nutmeg
cinnamon

Cut the potatoes and apples into slices. Cut the gingerbread into cubes. Mix potato, apple and gingerbread with salt, pepper, a pinch of nutmeg and cinnamon.
Divide the mixture into a buttered baking dish and cover it with a mixture of 3 eggs and 4 tbs of cream.
Sprinkle crumbled bread crumbs and butter flakes and cook the dish for 1 h in a 150 °C preheated oven.

Agnello con salsa di rafano (Piedmontese roast lamb with horseradish sauce)

For ➏
1 kg rack from a young lamb
½ leek, finely sliced
1 rib of celery, sliced
1 carrot, sliced
4 leaves fresh sage
1 sprig of rosemary
75 g unsalted butter
3 tbs olive oil
450 g renette apples
50 g freshly grated horseradish
2 tbs sugar
3 dl good broth
15 cl red wine vinegar
salt & pepper

Begin by peeling and coring the apples.
Preheat your oven to 180° C. Dot a baking dish with the butter and drizzle the olive oil over it. Set the lamb into the dish and sprinkle the chopped vegetables and herbs around it. Season the lamb with salt and pepper, cover the dish, and roast the lamb for about 40 m. Baste it with pan juices every now and again.
In the meantime prepare the sauce. Blend the apples with the horseradish, sugar and vinegar, adding sufficient broth to make a liquid sauce.
When the meat is fork-tender, slice it.
Arrange the slices in a deep heatproof serving dish. Spoon the applesauce over it, heat the dish through in the oven, and serve it.

Rotkohl (German spiced red cabbage with apples & wine)

For ➍
3 tbs chopped bacon
1 small red onion, finely chopped
3 cm fresh ginger, peeled & finely chopped
⅓ cinnamon stick
⅔ large red cabbage, tough outer leaves removed, quartered, cored & finely shredded
⅔ sprig fresh marjoram
⅓ ts garam masala (or a small dash each of ground black pepper, rock salt, cinnamon &; cardomom)
4 tbs red wine vinegar
4 tbs ruby port or Madeira wine
4 tbs brown sugar or maple syrup
1 bay leaf (optional)
1 whole clove (optional)
1 firm apple, chopped (optional)

Cook the bacon in a large skillet over low heat, stirring occasionally until it has rendered its fat, about 10 m for the bacon.
Add the onion, ginger and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 m, until the onion has softened.
Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 m. Now add the marjoram, garam masala, vinegar and port or Madeira, and stir well. Add the optional bay leaf, whole clove, and chopped apple.
Reduce heat to medium-low, cover, and simmer for 60-75 m, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
Remove the lid and cook, stirring frequently, for 15 m.
Stir in the brown sugar (or maple syrup) and cook for 15 mlonger, or until most of the liquid has cooked away.
Remove the cinnamon stick and bay leaf before serving.
Serve with roasted pork & potatoes, or Königsberger Klopse & potatoes.

Kartoffelsalat (German potato salad)

For ➍
3 medium russet potatoes, scrubbed but not peeled
3 tbs white onion, finely chopped
½ apple, chopped
1 stalk celery & leaves, very thinly sliced
2 dill pickles, chopped
½ tbs sweet pickle relish, heaped
1 ts sugar
½ tbs cider vinegar
½ tbs pickle juice
½ tbs extra virgin olive oil
¾ ts yellow mustard
6 tbs mayonnaise
¼ ts salt
¼ ts ground black pepper
¾ tbs parsley, finely chopped
2 hardboiled eggs
½ tomato, slices for garnish (or grape tomatoes or cherry tomatoes)
½ torn lettuce leaf, for garnish
½ paprika, for garnish

In a large covered pot, bring potatoes to a boil in enough salted water to cover by at least 2 cm. Lower heat to a simmer, and cook about 25-30 m or until potatoes are tender when pierced with a fork, but still firm. Drain potatoes in colander, and briefly run cold water over the potatoes. Transfer drained potatoes back into the empty covered pot and set on a very low flame for  2 m or two, being careful not to scorch them. This will help to dry the potatoes and to ensure that they are not wet or soggy. Return potatoes to colander, and let them cool to the touch.
Peel and then slice the potatoes into 2.5 cm pieces.
In a large bowl, stir together the onions, apples, celery, dill pickles, sweet relish, and ⅔ of the chopped parsley.
In a separate bowl, whisk together the sugar, vinegar, pickle juice, olive oil, mustard, mayonnaise and the salt and pepper. Pour over the onion mixture, stirring well to coat evenly.
Add the potatoes and 1 chopped hardboiled egg. Fold and stir gently to combine. Transfer to a wide and shallow serving dish.
Garnish with 1 quartered hardboiled egg, tomato slices and the torn lettuce. Sprinkle with remaining parsley and the paprika.
Cover and keep refrigerated until serving time.
Serve f.i. with Königsberger Klopse.

Guinea fowl with mustard sauce

For ➍
4 fillets of guinea fowl, 150 g
butter
15 cl poultry stock, warm
15 cl cream, kitchen temperature
2 tbs mustard
1 apple, peeled & diced
salt & pepper
1 kg potatoes
1 kg tomatoes

Prepare mash from potatoes. Keep warm.

Skin and clean the tomatoes. Remove all juices. Dice the meat. Mix into potato mash.

Season the fillets with salt and pepper and fry in browned butter over high heat. Reduce heat. Cook fowl for 10 m. Remove from the pan and keep warm.

Stir the stock and cream through scrapings and fat in the pan. Boil for 2 m. Add the mustard. Season with salt and pepper. In a separate pan, brown the diced apple.

Serve the guinea fowl with the diced apple, a dash of potato & tomato mash.

Sharlotka (Russian apple cake)

For ➏-➑
butter for greasing pan
6 large tart apples, such as Granny Smiths

1 lemon
3 large eggs
200 g granulated sugar
1 ts vanilla extract
125 g all-purpose flour
ground cinnamon, canella, to finish
powdered sugar, to finish

Preheat oven to 180°C.

Line the bottom of a 22 cm springform pan with parchment paper. Butter the paper and the sides of the pan.

Peel, halve and core the apples, then chop them into medium-sized chunks. (Or cut them fairly thinly). Sprinkle chunks with lemon juice to keep them from browning.

Pile the cut apples directly in the prepared pan.

Meanwhile, in a large bowl , using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.

Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.

Bake in preheated oven for 55 to 60 m, or until a tester comes out free of batter. If necessary, cover with a sheet of foil to avoid too heavy browning.

Cool in pan for 10 m on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.

Serve warm or cooled, dusted with powdered sugar. Serve with plain black tea.

Optionally, add a dollop of barely sweetened whipped or sour cream.

Sharlotka is a popular Russian dessert, made with autumn ingredients. You can add chopped walnuts to the mixture. The name reminds of a classic apple Charlotte, though that would be much more sophisticated.

Sauerkraut (German fermented cabbage dish)

For ➍
600 g Kasseler rib
200 g salted bacon (piece)
4 Frankfurter sausages
200 g Polish sausage
200 g of smelt (piece)
2 pork hams (shank pieces)
1 kg sauerkraut
3 onions, chopped finely
2 dl white wine (f.i. Riesling)
2 Jonagold apples, grated (optional)
4 bay leaves
2 cloves
6 juniper berries
6 peppercorns
1 ts coriander seeds
2 tbs lard (lard) or butter
mustard
salt
700 g potatoes

Put a large casserole over medium heat. Melt some of the lard (or butter). Cook onions gently. Optionally, add the apple to the onion. Add the sauerkraut. Stir until well blended. Put off the fire. Except for the hams and Franfurter sausages, cut the meat into large pieces.

Crush the cloves, peppercorns, juniper berries and coriander seeds in a mortar. Put in a coffee filter and close with kitchen string.

In a large casserole melt some lard (or butter) over medium heat. Place the bacon in the hot lard and fry briefly. Spoon over a layer of sauerkraut. Spread the other meat pieces over it. Spoon in another layer of sauerkraut. Add the sausages and herbs in the filter. Spoon the rest of the sauerkraut into the pot and pour the wine over it. Let simmer for at least 1 h over low heat.

Meanwhile boil the potatoes.

Add some salt to the sauerkraut when necessary.

Serve sauerkraut with some pieces of meat and potatoes. Add a lick of mustard to the plate.

Preserving green cabbage through a lactic acid fermentation process (pickling) way was discovered by the Chinese in the year 221 BC. The Chinese needed to a way to provide good nutrition to the builders of the Great Wall of China during the winter months. They preserved cabbage by soaking it in rice wine.
The tradition of pickling green cabbage was introduced into Europe in the 13th Century by the Mongolians, who brought the Chinese 'suan cai' ('sour vegetable') with them. Its popularity began in Eastern Europe, then quickly spread throughout Western Europe.

Chicken curry emincé

For ➍
4 chicken leg fillets, cubed or sliced
1 apple, cubed
2 tomatoes, peeled & seeded
1 onion, cut
butter
pepper & salt
2 ts curry powder
1 tbs dry white wine
1 tbs coconut milk
1 tbs Batida de Coco*
1 tbs honey
2 dl cream**

Sauté chicken in butter. Add pepper & salt. Remove from pan.

Sauté onion in the pan. Add curry. Add wine, coconut milk, honey and Batida the Coco. Mix in the cream and reduce the sauce.

Add chicken, apple and tomato.

Add pepper & salt.

Serve with coconut rice.

*Optional. You could stir in some whiskey instead.
**Or use more, slightly thickened, coconut.

Not Indian at all, this quick curry is a welcome dish with a mild flavour. Use mild yellow Madras curry.
'Curry' is an anglicized name for the Tamil word for a secondary dish eaten with rice, and flavoured with curry leaves, 'karuvapillai' in Tamil, meaning dark leaf. The word was already used in English before the conquest of India to describe a stew, flavoured with spices, and now extends to a wide array of gravy dishes with Indian spices. The commercially sold mixes for the European and American market differ by brand and origin. Curries are also to be found in other Asian countries like Burma.
Try a North Indian butter chicken for a more authentic Mogul taste.

Poulet au cidre (Normandy chicken)

For ➍
4 chicken parts
4 Golden Delicious apples
8 cl Calvados
8 cl fresh cream*
50 cl sweet cider**
2 cloves
1 cinnamon stick
2 bay leaves
2 branches of thyme
1 shallot
2 pinches of ginger powder
sugar
salt & pepper

Peel 2 apples. Cut them in quarters. Put in a bowl. Add the Calvados. Let rest for 1 h.

Preheat oven to 180°C.

Brown the pieces of chicken in a frying pan. Add cut shallot, salt and pepper the meat.

Put the pieces and the apples in a large oven-dish.

Arose with the cider. Add thyme, bay-leaves, cinnamon and cloves.

Cook for 30 m.

Cut 2 apples in small pieces. Sauté them with some butter. Add ginger, sugar and a pinch of pepper.

Set chicken and apples aside and half the sauce on low heat. Add the cream* and thicken the sauce.

Serve chicken and apples with some sauce.

*Optional.
**All French cider is American 'hard cider', with an alcoholic component. For this recipe, use cidre doux, the sweet variation. For drinking, serve the dry variety, cidre brut.

Read the chicken cooking tip.