APPLE BOWL RECIPES

Name: One Bowl Apple Cake
Prep time: 30 min
Cook time: 55 min
Yield: 5
Cuisine: Eastern European
Ingredients: 2 - eggs; 1 3/4 cup(s) sugar; 2 teaspoon(s) cinnamon; 1/2 cup(s) oil; 6 medium gala or fuji or honey crisp apples; 2 cup(s) flour; 2 teaspoon(s) baking soda

ONE BOWL APPLE CAKE | JUST A PINCH RECIPES

One Bowl Apple Cake | Just A Pinch Recipes image

Easy one bowl cake recipe and great way to use extra apples.

Provided by Lana Bonnell @coupmama

Categories Cakes

Prep Time 30 minutes

Cook Time 55 minutes

Yield 5

Number Of Ingredients 7

Ingredients

2 - eggs
1 3/4 cup(s) sugar
2 teaspoon(s) cinnamon
1/2 cup(s) oil
6 medium gala or fuji or honey crisp apples
2 cup(s) flour
2 teaspoon(s) baking soda

Steps:

Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.)
Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients.
Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.

CELERIAC & APPLE SOUP | VEGETABLE RECIPES | JAMIE MAG…

Celeriac & apple soup | Vegetable recipes | Jamie mag… image

Earthy, sweet & delicious, this hearty soup is perfect for winter

Total Time 55 minutes

Yield 8

Number Of Ingredients 10

Ingredients

4 tbsp olive oil
2 onions
1 celery stalk
1 celeriac
4 Cox's Orange Pippin apples
a few sprigs of thyme
2 litres vegetable or chicken stock
200 ml crème fraîche
a few sage leaves
toasted hazelnuts or grated fresh horseradish to serve

Steps:

1. Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
2. Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
3. Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
4. Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
5. Heat the remaining oil in a pan and fry the sage leaves until crispy.
6. Spoon the soup into bowls and top with the remaining crème fraîche. To serve, drizzle with extra virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.

Nutrition Facts : Calories 237 calories, FatContent 16.5 g fat, SaturatedFatContent 6.1 g saturated fat, ProteinContent 6.5 g protein, CarbohydrateContent 14.6 g carbohydrate, SugarContent 9.9 g sugar, SodiumContent 0.4 g salt, FiberContent 0 g fibre

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