The Recipe Room

I don’t think I can be enthusiastic enough about just how much I love this sublimely delicious curried apple soup!  Who ever would have imagined that apples and curry would go so well together!?  It was certainly a surprise for me the first time that I tried it.

Red apples are really the ideal type for this recipe. But as with any dish, you can play around and change things to suit your own personal preferences.

You can use either chicken or vegetable broth – it won’t matter much to the final taste. And if you want to make a slightly lighter (low calorie) version,  you can replace the double cream with single cream or milk and use oil rather than butter.  But be warned: this will take away from the taste, at least a little.  After all, Indian food is meant to be a bit decadent!

And for dessert, munch on this hot apple tart with cream. Delicious!

 

Another typical Mediterranean delight, this red cabbage and apple recipe is sure to knock your socks off if you’ve never had it or anything similar before!  You can find a lot of different variations of the dish if you travel around the Mediterranean countries, but the basic idea is always the same: very tender red cabbage mixed with a sweet fruit (I’ve used apples, but some people make it with raisins, oranges or apricots) and seasoned with some kind of aromatic spice, usually cloves, cinnamon or nutmeg.

The dish works well either as a salad to go along with your main meal, or as an appetiser.  I also find it makes a great topping for sausages or hot-dogs, something like a less vinegary coleslaw. Just be careful not to drop any of it on your clothes, especially white, as it does stain quite easily.  Speaking of the colour, if you find that the red cabbage starts to turn blue when you’re cooking it, it means you haven’t used enough vinegar, as this is necessary to keep the colour from leaking out.  If you think it’s already got enough vinegar, a little bit of lemon juice will also do the trick quite nicely. (Also try this cabbage and barley soup.)