Go Fruit!

Apple salsa, serves 6

Ingredients:

 

5 big eating apples (the variety doesn’t matter)

1 small red onion

1 dl walnuts

Juice from one lemon

Grated peel and juice from 1 organic orange

Honey or syrup

2 dl Fresh finely chopped herbs (for example lemon thyme, mint, lemon balm, basil or a mixture)

Salt and pepper

 

Method:

 

Cut the apples and the red onion into small cubes. Chop the walnuts and heat them on a dry frying pan until they start turning brown. Mix onions, apples and walnuts in a bowl and add the lemon and orange juice, the orange peel and the herbs. Add salt, pepper and honey or syrup to taste.  

Plum compote with cardamom

Easy and tasty dessert. Perfect for the plum season.

 

Ingredients:

500 g plums

3 tablespoon honey

2 dl orange juice

1 teaspoon cardamom

1 split vanilla pod

Whipped cream and macaroons for garnish

 

Method:

Make a small cut across the plums and put them in boiled water for a couple of seconds. Take them up and remove the peel. Cut the plums into small pieces and remove the stones. Put all ingredients in a pot and let it boil with a lid on for 10 minutes.

 

Remove the vanilla pod. Mash the mixture with a whisk. If it is too sour you can add some more honey.

 

Serve with whipped cream and macaroons. 

 

Orange fried chicken, serves 1

Ingredients:

 

1 chicken breast

1 dl chicken stock

2 teaspoon butter

1 orange

1 tablespoon chopped almonds

2 tablespoon raisins

1 teaspoon cornstarch

Salt

Pepper

 

Method:

 

Fry the chopped almonds on a dry frying pan while stirring. They should not turn brown. Take them off the pan, melt the butter and brown the chicken breast on both sides for about 2 minutes. Add almonds, raisins, the juice of half an orange and chicken stock. Let it simmer for 10 minutes. Take the chicken breast off the pan. Mix 1 teaspoon of corn starch in 2 tablespoon water and add to the remaining sauce to thicken it. Season to taste with salt and pepper. 

Peel the other half of the orange and slice it. Slice the chicken breast and arrange on a plate. Pour over the sauce and garnish with orange slices. Serve for example with rice.

Healthy dried fruit sticks, 5-6 sticks

These fruit snacks are very easy to prepare and work well as a snack that can be enjoyed throughout the day.

 

Ingredients:

100 g dried dates

200 g raisins

25 g preserved orange peel

3 tablespoon sesame seeds

 

Method:

Stone the dates and blend them in a food processor with raisins and orange peel until the mixture is homogeneous. 

Roll the mass into 5-6 sticks and turn them over in sesame seeds. Wrap the sticks in plastic film wrap. You can store them for a couple of days in an airtight tin.

Mango and chicken salad, serves 2

Ingredients

 

4 tablespoon pine nuts

200 g chicken breast cut in strips

1 tablespoon oil

150 g mixed salad leaves

200 g sliced tomatoes

1 mango, peeled and cut in strips

100 g feta cheese

0.5 tablespoon vinegar

1.5 tablespoon olive oil

Sugar

Salt

Peber

 

Method:

Toast the pine nuts on a frying pan until they turn slightly brown. Take them off the pan, add some oil and fry the chicken breast until it is cooked thoroughly. Spice with salt and pepper.

Arrange the salad leaves, tomatoes, mango and feta cheese nicely on two plates. Add pine nuts and chicken.  

Mix and shake the dressing ingredients (add sugar, pepper and salt to taste). Spread the dressing over the salad and serve.

Lime marmalade

Ingredients:

 

2 limes

500 g Lemon

0.5 l water

750 g sugar

 

Method:

 

Soak the fruits overnight in cold water. Peel them and slice the peel in very thin slices. Remove the white layer from the fruit pulp, cut the pulp into cubes and take out the seeds. Mix fruit pulp and peel in a pot with 0.5 l water. Leave it overnight. Bring the mixture to boil and let it simmer with the lit on for an hour. Add sugar and let it simmer without lit for an additional 45 minutes. The marmalade should be so thickened that it runs slowly off the tip of a spoon.

Pour the marmalade into airtight glass jars and store in a cold dark place.     

 

Pancakes with fruit filling, 4 servings

Ingredients:

 

Dough

50 g plain white flour

50 g wholemeal

1 egg

3 dl milk

2 tablespoon oil

 

Filling

1 can of pineappe (about 400 grams)

2 oranges

25 g chopped walnuts

2 teaspoon potato- or cornstarch

 

Method:

Dough

Whip egg, plain flour and wholemeal flour in a bowl. Continue whipping while slowly adding the milk. Heat some oil in a frying pan and pour some of the dough unto it so it covers the pan in a thin layer. Wait until the pancake is golden brown and turn it. When the other side is done, move the pancake to a plate and start making the next one. Continue until all the dough is used.

 

Filling

Peel and slice the oranges to cubes. Cut the pineapple slices to cubes as well and pour 1.5 dl of the pineapple juice from the can into a pot. Mix 2 tablespoons of pineapple juice with the potato or corn starch. Bring the pineapple juice to boil, turn down the heat, add the pineapple juice and potato starch mixture and stir thoroughly until it thickens. Add half of the fruits to the juice, mix and spread it on the pancakes. Fold the pancakes around the filling and use the rest of the juice and fruits as garnish.

Serve warm. You can keep the pancakes in the oven at 100 degrees to keep them warm while you are baking the rest.

Fruit Cream, 6-8 servings

This fruit cream is apparently Polish. Like in last week, you can use blueberries in it. Try and let us know what you think.

 

Ingredients:

840 g berries (for example raspberries, redcurrants, blueberries or a mixture)

1.2 L water

250 g sugar

1 cinnamon stick

4 whole cloves

2 tablespoon grated lemon rind

120 ml white vine

3 tablespoons cornstarch or potato flour

 

Method:

Blend the berries and pour into a pot with the water. Bring to boil while stirring; add sugar, cinnamon stick and cloves and let it simmer for 15 minutes. Remove cinnamon and cloves and add lemon rind. Mix the flour thoroughly with the vine and add it to the berries. Keep the mixture at medium heat while stirring continuously until it thickens (takes about 5 minutes). Put the fruit cream in a bowl and leave it in the fridge to cool for a couple of hours.

Serve for example as accompaniment to ice cream or eat it as stewed fruit with milk.   

 

Blueberry squares

July is the peak time for harvesting of blueberries and has for that reason been named the national blueberry month in Germany and the US. Of course we will celebrate blueberry month here on GoFruit! starting today with a lovely blueberry fruit dessert.

Ingredients:

Pastry

225 g butter

100 g sugar

375 g flour

¼ teaspoon salt

½ teaspoon vanilla

1 egg

 

Filling

420 g blueberries

200 g sugar

3 tablespoon cornstarch

 

1 teaspoon powdered sugar for garnish

 

Method:

 

Pastry

Mix sugar and butter thoroughly in a bowl and add salt, vanilla and flour. When blended, add the egg and knead into a smooth dough. Leave the dough in the fridge for about 2 hours.

Filling

Heat blueberries, sugar and cornstarch in a pan and bring to boil while constantly stirring. When the mixture thickens (takes about 3 minutes) remove from heat and let it cool.

Spread out 2/3 of the dough into a roasting dish (20 x 30 cm) and press the dough up the sides as well. Pour over the filling. Roll out the remaining dough, cut it into strips and arrange them over the filling.

Bake at 190 degrees for 30-40 minutes until the top is golden brown.

Let it cool and garnish with powdered sugar.

Cut into squares and serve for example with whipped cream.

Blueberry squares

 
July is the peak time for harvesting of blueberries and has for that reason been named the national blueberry month in Germany and the US. Of course we will celebrate blueberry month here on GoFruit! starting today with a lovely blueberry fruit dessert.

Ingredients:

Pastry

225 g butter

100 g sugar

375 g flour

¼ teaspoon salt

½ teaspoon vanilla

1 egg

 

Filling

420 g blueberries

200 g sugar

3 tablespoon cornstarch

 

1 teaspoon powdered sugar for garnish

 

Method:

 

Pastry

Mix sugar and butter thoroughly in a bowl and add salt, vanilla and flour. When blended, add the egg and knead into a smooth dough. Leave the dough in the fridge for about 2 hours.

Filling

Heat blueberries, sugar and cornstarch in a pan and bring to boil while constantly stirring. When the mixture thickens (takes about 3 minutes) remove from heat and let it cool.

Spread out 2/3 of the dough into a roasting dish (20 x 30 cm) and press the dough up the sides as well. Pour over the filling. Roll out the remaining dough, cut it into strips and arrange them over the filling.

Bake at 190 degrees for 30-40 minutes until the top is golden brown.

Let it cool and garnish with powdered sugar.

Cut into squares and serve for example with whipped cream.