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Category Archives: Apples
Find yourself with more zucchini in the summer than you know what to do with? Here’s a fresh summer salad and another way to enjoy your bountiful summer harvest. This slaw works equally well as a light lunch or as a tangy side for your favorite BBQ. A wide vegetable peeler or mandoline makes the slicing task a little easier.
Zucchini Pineapple Slaw
Author: Recipe adapted from Donna Hay Magazine
Recipe type: Salad
- 2 Carrots, peeled
- 2 Apples (Granny Smith or other crisp, tart variety)
- 2 Zucchini
- ½ Pineapple, cored and peeled
- 1 small head cabbage, cored
- Fresh basil leaves
- ⅓ cup mayonnaise
- 1 tsp mustard (dijon or spicy brown)
- 2 tbs white vinegar (white balsamic or champagne)
- 1 tsp honey
- Slice the carrots and zucchinis lengthwise into very thin strips.
- Slice the apples into thin rounds.
- Slice the pineapple into thin rounds or half-moons.
- Slice the cabbage into thin wedges and separate the leaves.
- Mix and arrange the slaw ingredients on a serving platter.
- Top with fresh basil leaves and drizzle with dressing.
- Serve with additional dressing on the side.
- In a small bowl, whisk the vinegar and honey together until mixed.
- Add the mayonnaise and whisk until blended.
- Whisk in the mustard and season to taste with salt and pepper.
Use a wide vegetable peeler to slice the carrots and zucchini into lengthwise strips or use a mandoline. You can leave the core in the apple as I did or core it before slicing with a knife or mandoline. This slaw recipe makes a very beautiful presentation but it must be cut into bite size pieces to eat it. For a more user friendly and portable version to serve and eat, try cutting the carrots, zucchini and apples into matchsticks or shredding them. Cut the pineapple into very small wedges or small dice. Shred the cabbage or buy it already shredded in a package. Make the dressing and then toss everything together and garnish with the basil.
Today is all about dessert. Apple tart with decadent butter crust and almond topping. mmmmmmmmmmm!
This was the menu for our cooking class:
Cheese plate with a lovely bottle of Valdé Loire Souvingnon Tauraine
Petits Souffles de Christophie
Veal Paupiettes aux Herbes filled with spinach and mushroom
Saute of potato and celeriac
Tarte aux Pommes Nougatine
Red wine (again from Valdé Loire, but I forgot to snap a picture of it – it was delicious though) and baguett
This crust was very easy to make. Just butter, oil, flour and a pinch of salt. We peeled and diced fresh apples, then cooked them in butter. Before cooking the apples, we made a topping of slivered almonds, egg whites and sugar.
The cooked apples were then flambe’d with brandy and placed in the baked crust. Then we topped the apples with the almond mixture and baked it all to delicious golden perfection.