Don't let your leftover apples rot ! Try these Apple Recipes.

Recipes for Leftover apples

Autumn is nearly over, and Winter fast approaches us. If you have leftover apples from the fruitful months over summer and Autumn, then don’t let them sit there to rot. There are so many ways you can use these leftover apples in your food. 

If you find yourself with a less-than-stellar bunch of apples, or extra-soft apples that have been sitting around for a few too many days, don’t worry — it happens to the best of us. But don’t toss them away! Not even the ones with the nasty bruises.

Apples that are past their prime might not be great for biting into as an afternoon snack, but they’ve still got some life left in them. Older apples are great for cooking! As the apples break down during cooking, the remaining liquid is released and the natural sugars concentrate, transforming them into something remarkably delicious.

Check out these delicious recipes you could use to get the most of your leftover apples.

Vegan Apple & Beetroot Coleslaw

There's no side dish or salad quite as versatile as coleslaw. A tangy cabbage salad can round out an everyday dinner.

Ingredients

·         2 Beetroots, peeled

·         2 Carrots, peeled

·         Half a head of small white cabbage

·         2 apples

·         50g vegan mayonnaise

·         Seasoning

Method

1.       Begin by grating or julienning all of your vegetables, set aside

2.       Grate the apple and then place in a colander or sieve

3.       Squeeze the grated apple to try and remove as much juice as possible

4.       Place all of your fruit and veg into a large bowl

5.       Add your mayonnaise

6.       Stir well together and season as desired

7.       Enjoy!

Butternut Squash Apple Soup Recipe

Serves 4-6

Ingredients

·         1 medium yellow onion, chopped (about 1 cup)

·         1 celery rib, chopped (about 3/4 cup)

·         1 carrot, chopped (about 3/4 cup)

·         2 Tbsp butter

·         1 butternut squash, peeled and chopped (6 to 8 cups), seeds discarded

·         1 tart green apple, peeled, cored, chopped (squash and apple ratio should be 3:1)

·         3 cups chicken stock or broth (use vegetable broth if cooking vegetarian)

·         1 cup water

·         Pinches of nutmeg, cinnamon, cayenne, salt and pepper

Method

1. Sauté onion, carrot, celery in butter: Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.

2. Add squash, apple, broth, water, then simmer: Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.

3. Purée the soup: Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.

4. Season with nutmeg, cinnamon, cayenne, salt, pepper: Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste.

5. Garnish with chopped fresh parsley or chives.

Green Power Boost Smoothie

Ingredients

·       2 large avocados, stone removed, and skin discarded

·       180g fresh baby spinach leaves

·       1 green apple

·        1 kiwi

·       500ml water

·       1 tsp agave nectar

·        Handful fresh basil, plus more for garnishing

Method

      1. Place all the ingredients in a high-powered blender and blend until smooth.

2

      2. Pour into Kilner mugs and decorate with extra basil.

3    3. Enjoy!

For even more delicious apple recipes, follow the link below to see our previous recipes 

https://www.vigopresses.co.uk/AdditionalDepartments/Useful-Information/Recipes/Apple-based