STEWED PEAR RECIPE RECIPES

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APPLE SPONGE PUDDING | FRUIT RECIPES | JAMIE MAGAZINE RECIP…



Apple sponge pudding | Fruit recipes | Jamie magazine recip… image

Perfect with ice cream or custard, this traditional pud made with stewed apples and a sponge top is super-comforting. Enjoy!

Total Time 50 minutes

Yield 4 to 6

Number Of Ingredients 8

unsalted butter for greasing
6 eating apples
100 g sugar
2 large free-range eggs
1 teaspoon vanilla extract
60 g self-raising flour
½ teaspoon mixed spice
icing sugar for dusting

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4 and grease a 1.5-litre baking dish with butter.
    2. Peel, core and chop the apples, then place in a pan with 50g of the sugar and 2 tablespoons of water.
    3. Cover and cook, stirring now and then, for 8 minutes, or until the apple breaks down. Spoon into your dish, leaving the excess liquid in the pan.
    4. Beat the eggs with the remaining 50g of sugar until fluffy, then stir in the vanilla extract, sift in the flour and spice and fold together.
    5. Pour the batter over the apples and bake for 30 minutes, or until an inserted skewer comes out clean from the sponge.
    6. Dust with icing sugar before serving. Delicious served hot with ice cream or custard.

Nutrition Facts : Calories 273 calories, FatContent 3.6 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 5.7 g protein, CarbohydrateContent 58.9 g carbohydrate, SugarContent 47.7 g sugar, SodiumContent 0.3 g salt, FiberContent 3.7 g fibre

YOGURT CHICKEN KEBABS WITH TOMATO SALAD - GRILLED CHICKE…



Yogurt Chicken Kebabs with Tomato Salad - Grilled Chicke… image

No need for a heavy oil marinade to create a tasty chicken dish, this version imparts all the flavor you need, saturating the chicken in a mix of plain nonfat Greek yogurt, garlic and cumin.

Provided by Woman's Day Kitchen

Categories     low-calorie    low-fat    easy chicken    feed a crowd    picnic    Summer    dinner    main dish

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 10

1 c. plain nonfat Greek yogurt
2 clove garlic
1/2 tsp. ground cumin
Kosher salt and black pepper
1 1/2 lb. boneless, skinless chicken breasts
1 lb. tomatoes (such as plum, beefsteak, cherry or grape)
1 shallot
1/2 c. fresh flat-leaf parsley leaves
1 tbsp. red wine vinegar
2 tbsp. olive oil

Steps:

  • In a shallow baking dish, combine the yogurt, garlic, cumin, 1/2 tsp salt and 1/4 tsp pepper. Thread the chicken onto 8 skewers and add them to the yogurt mixture, turning to coat. Refrigerate for at least 10 minutes and up to overnight.
  • Meanwhile, in a large bowl, combine the tomatoes, shallot, parsley, vinegar, oil, and 1/4 tsp each salt and pepper.
  • Heat a grill or a grill pan over medium-high heat. Oil the grill and cook the chicken, turning occasionally, until cooked through, 8 to 10 minutes. Serve with the tomato salad.

Nutrition Facts : Calories 294 calories

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Perfect with ice cream or custard, this traditional pud made with stewed apples and a sponge top is super-comforting. Enjoy!
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    2. Peel, core and chop the apples, then place in a pan with 50g of the sugar and 2 tablespoons of water.
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