Recipes for sour apples. Lard, sauce, marshmallow

What to do with sour apples? And it’s a pity to throw it away, and you don’t want to eat. We propose to make three original blanks for the winter from them.

Village pastille

Compound: apples - 3 kg, sugar - 0.5 kg, cinnamon - 1 tsp, vanillin - 0.5 tsp.

Cooking: cut the apples and simmer until completely softened over low heat. The resulting mass is turned into a puree using a blender. Then add sugar and reduce by half, stirring regularly. It is better to cook in a thick-walled saucepan, a cast-iron stewpan or goose casserole is great. We define the readiness of marshmallow as follows: if you cut the mass with a wooden spatula, its edges do not close immediately. At the end, add vanilla and cinnamon. You can also add ground nuts, sunflower or flax seeds. We spread the mass in a layer 0.5 cm thick on a board or baking sheet, carefully level it with a knife. The marshmallow is ready when, after drying for a day or two, it separates from the surface with an elastic layer. We cut it into neat pieces, store it in an airtight container.

Lard in German

Compound: unsalted lard - 200 g, green apples - 2 pcs., ground red pepper - to taste, garlic - 2 cloves, salt - 0.5 tsp.

Cooking: rub the apple pulp on a fine grater with a peel, squeeze out excess juice and put it in a small glass jar. Add salt, pepper and crushed garlic. To prevent the apples from turning brown, you can sprinkle the mass with lemon juice. Cut the salo into small pieces and fry in a frying pan to render the fat. We throw away the cracklings, and pour the apples in a jar with hot melted lard and mix to evenly distribute the ingredients.

Lard after cooling is stored in the refrigerator. Lard is used as a sandwich oil, spread on black bread, sprinkled with herbs.

Sauce "Chutney"

Chutney was invented by the Indians, but the British spread the recipe for this sauce around the world back in the days when India was their colony. Chutney is eaten with meat and fish, or with bread, like a sandwich.

Compound: apples - 2 kg, onions - 600 g, garlic - 6 cloves, lemon - 1 pc., star anise - two stars, mustard seeds - 1 teaspoon (can be replaced with ready-made French mustard), sugar - 600 g, table vinegar - 1 cup (apple can be used), ground red pepper - on the tip of a knife, ginger root - a piece the size of a little finger, cardamom - 2 pcs., cinnamon - 0.5 tsp.

Cooking: cut apples and onions into small cubes, lemon and ginger as small as possible, add sugar and simmer until soft, gradually adding all the other ingredients. The finished sauce is laid out hot in jars, after removing the star anise stars, which have already given their flavor to the sauce.

Apple is one of the healthiest and most popular fruits., in which useful and healing properties are preserved for six months. Fruit trees can be found in every suburban area.

Many have faced such a problem as unripe apples fall in the middle of summer. What is the reason?

It can be a biological process, excess or lack of moisture, improper care, poor nutrition.

What to do with unripe, unripe green fruits? There are many options. You can make juice, confiture, make jam and much more.

An apple is the fruit of health, there is an opinion that fruit can replace any doctor.

Cellulose, which is part of the fruit is absorbed for a long time, so the feeling of hunger is not felt for a long time. The healing power of unripe apples:

Strengthen the immune system, as apples are rich in antioxidants. These substances do not allow the cells of the body to degenerate into oncological neoplasms.
Apples can lower blood sugar levels.
Regular consumption of apples reduces the incidence of heart disease by 20%.
Apples are a wonderful prevention of anemia.
The fruit has a beneficial effect on the skin.
The presence of apples in the daily diet - there will be no constipation.
The work of the gastrointestinal tract is normalized.
Excess fluid is removed, that is, they have a diuretic effect.
Hemoglobin rises.
The level of nervous excitation of the body decreases.

The benefits of apples are obvious. It is worth noting that fruit is used even in diet food. There are several daily diets, the essence of which is that you can only eat fresh apples.

Thanks to such unloading days, the body is cleansed without harm to health.

Despite the beneficial properties of apples, they can harm the body. This concerns the fact that it is now very difficult to purchase organic apples. After all, they are mostly treated with chemicals in order to have an attractive appearance longer.

But not only processed fruits can harm, but even clean apples:

Allergic reactions.
Increased gas formation in the intestines.
Unripe apples have a negative effect on tooth enamel, so be sure to rinse your mouth with water after eating apples.
It is strictly forbidden to eat fruit at an acute stage of peptic ulcer of the gastrointestinal tract.
Hydrocyanic acid, which is contained in the bones of the fetus, can harm the body.

The use of green fruits: what can be done from them?

Unripe apples can be used to prepare a variety of dishes. It is worth noting that unripe fruit makes excellent drinks, apple cider vinegar and many simple dishes.

Prepare the following dishes based on unripe apples.

Jelly

For cooking you need apple juice and sugar. Proportion to use 1:1. Cook apple juice with sugar for several minutes, pour into molds, close tightly.

Confiture

For cooking need apples and sugar. Wash the fruit, cut into small slices and pour a small amount of water. Cook for about 30 minutes, then add sugar to taste. Cool the resulting confiture and place in sterilized jars.

To prevent the confiture from becoming moldy, you can not close it if it has not cooled down. To close the jar, use only a plastic lid, on the bottom of which put parchment paper.

Apple shavings

Ideal for filling pies and pies. Peel apples, grate on a coarse grater. Wash the jars well packed apples into jars.

Put 50 grams of sugar on the floor of a liter jar. Sterilize jars with apples for 20 minutes.

Honey apple tea

For cooking you will need a peel that needs to be browned a little in the oven. For 1 liter of water, you need about 200 grams of peel.

Combine the ingredients, bring them to a boil, leave the broth for 20 minutes, add honey.

Making Vinegar

Wash the apples, peel them from the heart, place in a container. Pour water over fruit add 30 grams of sugar to 1 liter of water.

Tie the neck of the container with a napkin. Apples will ferment, as soon as the process stops, strain.

Keep vinegar covered. Homemade vinegar is rich in nutrients, so it can be used in cooking and traditional medicine.

Sushi

Wash the fruits, cut into thin slices and lay out in one layer. Dry only in partial shade. For drying, it is recommended to use an electric dryer, the apples will dry in it in a few hours.

From drying, you can cook compotes with the addition of other fruits.

We bake in the microwave

Wash the apples, cut out the core. Inside put a spoonful of honey, honey can be mixed with nuts. Put the apples in a large bowl and place in the microwave.

Bake the fruit for 15 minutes. You can also bake unripe apples in the oven, the principle is the same.

Juice from unripe apples

Distill apples for juice, is the best solution. To remove the sour taste of an unripe fruit, add more sugar.

Jam

Make jam, which can be used to make pies and open pies.

Use for candied fruits

Candied apples are a good alternative to candy. For cooking, you need apples 1 kg, sugar about 1.5 kg, water 2 cups.

Wash the apples, cut into slices, if the apples are small they can be cooked whole. Dip the apples in boiling water for 5 minutes, remove and quickly lower them into cold water. Add sugar to the water in which the apples were boiled, boil the syrup.

Cooled apples pour hot syrup. After 8 hours, drain the syrup, boil and pour over the fruits again. Repeat the procedure several times until the apples become transparent.

Then take out the apples and put them on a parchment sheet, dry the fruit in the oven. Sprinkle dried candied fruits with powdered sugar.

Store in a closed container in a dark place. The remaining syrup is ideal for soaking pastries, so preserve it in sterile jars.

As you can see unripe apples are good too. They can be used to prepare a variety of dishes.

If you saw apples that have fallen in the summer, do not be upset, store fruit for the winter.

Cooking apple dishes is a pleasure. Apples add extra sweetness, and this quality allows them to be widely used in baking and dessert dishes, or they add sourness, which enriches dishes with additional taste and aroma.

Compotes, jams and jams are cooked from apples, they are soaked in barrels, dried, fragrant vinegar is insisted on apples and all kinds of wines, liqueurs and liqueurs are prepared. Yes, there is simply not enough page to list all the dishes that can be prepared from apples and with the addition of apples! Apples go well with almost all vegetables, both fresh and baked. Salads with apples are the first dish for slimmer citizens, because apples have many useful properties. Ordinary potatoes baked with apples become a delicacy. Apple pies, pies, dumplings and charlottes have long taken their place of honor in our cuisine, and modern recipes of Western and Eastern cuisine have added to this list various apple tarts and pies, caramel apples, Chinese "silk" apples and many other delicious and yet easy-to-cook dishes.

Sour apples are ideally combined with meat, especially fatty, heavy. Russian cuisine is replete with recipes for dishes from pork, duck, goose - apples add a pleasant sourness and spicy aroma to the meat. Recently, chicken has been increasingly cooked with apples - a clear influence of Indian cuisine. From there came apple chutney - a great spicy sauce that can be served with almost any dish.

The Culinary Eden website invites you to plunge into apple paradise and cook a variety of apple dishes.

Ingredients:
800-900 g apples,
400 g puff pastry (any)
2 eggs,
100-150 g of sugar.

Cooking:
Roll out the finished puff pastry to a thickness of 5 mm and cut into squares large enough to wrap a medium-sized apple in each. Peel the apples, remove the core with seeds with a special tool. Put the apples in the middle of each square, pour sugar inside the apples, brush the dough with a beaten egg and glue its ends on top of the apple like an envelope. Place in an oven preheated to 180°C.

Ingredients:
300 g flour
1 kg of apples
2-3 tbsp Sahara,
½ tsp ground cinnamon,
2 tbsp semolina,
2 eggs.

Cooking:
Grate the peeled apples on a fine grater, add sugar and cinnamon, eggs, semolina and add so much flour to make a homogeneous dough. Fry, as usual, in hot vegetable oil until golden brown. Serve sprinkled with powdered sugar.

Ingredients:
1 egg
2 tbsp butter,
2 tbsp Sahara,
3 tbsp sour cream
4 tbsp vodka (cognac or rum),
60 g flour
3-4 apples
lemon peel,
a pinch of salt.

Cooking:
Melt the butter, combine with sugar, salt, egg and lemon zest. Add sour cream, flour and vodka. Stir until smooth. The dough should be the density of low-fat sour cream. If it gets too thick, add vodka. Peel the apples, remove the core with a special tool and cut into rings 1 cm thick. Dip the apple rings in batter and fry in a large amount of hot vegetable oil. Place on paper towel to absorb excess oil. Serve hot with tea.

Ingredients:
3-5 sour apples,
3 eggs,
1 stack Sahara,
1 stack flour,
½ tsp soda,
a pinch of salt.

Cooking:
Peel the apples and remove the core. Cut into slices. Put the apples in a greased form and sprinkle with sugar. You can sprinkle with ground cinnamon. Beat the eggs with sugar and a pinch of salt, gradually stir in the flour and soda and mix well until a homogeneous mass of sour cream is obtained. Pour over the apples and place the mold in an oven preheated to 180°C. Check readiness with a wooden stick. Turn the finished charlotte on a flat dish and sprinkle with powdered sugar.

Ingredients:
1 stack flour,
1 stack semolina,
1 tsp baking powder
100 g butter,
800-900 g apples.

Cooking:
Mix flour, semolina and baking powder in a bowl. Grate peeled apples on a coarse grater. Lubricate the baking dish with butter, put half of the flour mixture on the bottom, put the apples and cover them with the remaining flour and semolina. Spread pieces of butter on top. Put the mold in an oven preheated to 180-200 ° C for 25-30 minutes. Bake until golden brown.

Ingredients:
3 stack. flour,
½ stack cold water
2 eggs,
½ tsp salt.
Filling:
1 kg of apples
¾ stack. Sahara.

Cooking:
Peel the apples from the skin and seeds, finely chop and sprinkle with sugar for 15 minutes. Knead the dough, roll it into a thin layer and cut into squares of 5 × 5 cm. Put the filling in the middle of each square, fold it into triangles and pinch the edges. Boil in boiling salted water. Serve drizzled with melted butter and runny honey.

Ingredients:
2.5-3 stack. apples, diced
2 tbsp dry yeast,
½ stack milk,
½ stack Sahara,
½ tsp salt,
2 ¼ stack. flour,
2 tbsp ground cinnamon,
1 stack seedless raisins.

Cooking:
Mix warm milk, yeast and sugar and let stand. Combine sifted flour, cinnamon and salt. When the yeast rises with a hat, mix it with flour and knead the dough. Add raisins and apples, stir and leave to rise in a warm place. Transfer the risen dough to greased molds and leave to proof for another couple of hours. Put in an oven preheated to 170-180 ° C for 1 hour. Grease the finished bread with butter, soak for 15 minutes in the forms, then remove and cool.

Bacon with apples

Ingredients:
450-500 g bacon
2 tbsp butter,
2 apples
2 bulbs
greens - to taste.

Cooking:
Cut the bacon into slices, onions into half rings, peel the apples from the core and skin and cut into thick slices, chop the greens. Melt the butter in a frying pan, add the bacon and fry for 1-2 minutes over high heat. Add the onions, cook for about a minute, add the apples and cover. Simmer without reducing heat for 5-7 minutes. Serve sprinkled with herbs.

Ingredients:
1 small lean chicken
4 tbsp butter,
2 bulbs
4 sweet apples
2 tbsp flour,
3-4 stack. water or broth
salt, pepper - to taste.

Cooking:
Cut the meat from the chicken, cut into pieces and fry until golden brown in butter. Put the chicken, put the chopped onion in the pan and fry until transparent, add flour, mix and pour water or broth. Mix well, salt, pepper and heat for 1 minute. Put chicken pieces, sliced apples, peeled from seeds into boiling sauce, cover and simmer, reducing heat, until tender, about 30-40 minutes. Before serving, put the chicken on a plate, beat the sauce with a blender. Serve with rice side dish.

Chicken wings with apples

Ingredients:
10-12 wings
1 kg of apples
3-4 tbsp curry powder,
3-4 tbsp vegetable oil,
salt pepper.

Cooking:
Rub the prepared wings with a mixture of curry and salt and put in the refrigerator. Meanwhile, peel the apples and cut into slices. Heat the oil in a frying pan, lay out the wings and fry over high heat until golden brown on one side. Turn the wings over, put the apples on top of them and continue to fry until golden brown. As soon as the wings are browned, stir the food, cover and reduce the heat to a minimum. Cook for 15-20 minutes until apples are soft.

Beef roll with apples

Ingredients:
2 kg beef pulp,
4 green apples
2 tbsp vegetable oil,
3 tbsp butter,
150 ml dry white wine
2 bulbs
100 g walnuts,
fresh mint, marjoram, salt - to taste.

Cooking:
Dry the prepared meat, put it on a cutting board and make a deep cut with a sharp knife without cutting the piece completely. Turn the meat over, open it along the cut and also, without reaching the end, cut the halves of the piece. Open the meat like a book, cover with foil and beat into a thin layer. Mix vegetable oil, 100 ml of wine, salt, pepper and marjoram, grease the meat layer with the resulting marinade and place it in a mold. Place in the refrigerator overnight. Cut the onion into thin half rings, apples into small cubes, chop the nuts, chop the mint. Saute the onions in butter for 5 minutes, add apples, nuts and mint, pour in the remaining wine and simmer for 2-3 minutes. Remove from fire and cool. Remove the meat from the marinade, dry it, put it on the table and distribute the filling over it. Roll up, tie, put on a wire rack with a tray and brush with butter on all sides. Put in an oven heated to 200 ° C for 1.5 hours. During cooking, pour over the roll with the juices that stand out.

Forshmak with apples

Ingredients:
500 g herring fillet,
100 g onion
150-200 g apples,
100 g white bread without crusts,
100 g butter,
50 ml 3% vinegar,
1 tsp ground black pepper.

Cooking:
Pass the herring through a meat grinder. Peel the apples and cut into small cubes. Chop the onion too. Soak the bread in warm water, wring out and add to the apples and onions. Pass through a meat grinder along with herring. Add cold butter and pepper and mix well. Put in a herring box and season with vinegar.

Salad with apples and celery

Ingredients:
2 sweet and sour apples
1 fresh cucumber
1 stalk of celery,
100 g walnuts,
5-7 tablespoons vegetable oil,
2 tbsp apple cider vinegar
1 tsp Sahara,
salt, white ground pepper - to taste.

Cooking:
Peel the cucumber and cut into strips. Cut the celery into thin slices. Peel the apples and also cut into strips. From oil, vinegar, salt and pepper, prepare the dressing and dress the salad. Add chopped nuts and let it brew for 10 minutes. This salad is good for those who follow the figure.

Stewed potatoes with chicken and apples

Ingredients:
1 medium chicken
1 kg potatoes
3 apples
2 bulbs
1 carrot
4-5 tbsp sour cream
4-5 tbsp mayonnaise,
50-100 g of cheese,
garlic - to taste.

Cooking:
Cut the chicken into pieces, salt, pepper and fry in vegetable oil until golden brown. Put in a duck bowl, put onion, cut into half rings, and carrots, grated on a coarse grater (onion and carrots are half the norm). Mix sour cream with mayonnaise and pour over vegetables. Cut the potatoes into slices, salt and pepper, put the remaining onions and carrots and sliced apples. Add approximately 500 ml of water. In sour cream sauce, add grated cheese and garlic, passed through a press, and pour apples. Put in an oven heated to 180-200 ° C and cook under the lid for about an hour (or more - depending on the oven).

Ingredients:
3 kg apples,
2 kg sugar
2 stack apple cider vinegar
2 stack water,
4 tsp ground coriander,
15-20 cardamom seeds
2 tsp ground ginger,

1 tsp ground cinnamon.

Cooking:
Make syrup from sugar, water and vinegar, boil it for 10 minutes. Cut the apples into large slices and remove the core. Dip apples in syrup, add spices and cook over medium heat for an hour. The finished jam should be dark golden and translucent. Arrange the jam in sterilized dry jars and roll up. You will get 7-8 0.5-liter jars. This jam goes well with fried meat and adds originality to familiar dishes.

Apple chutney (Indian dish)

Ingredients:
2 kg apples,
½ stack water,
¼ stack. melted butter,
2 tsp red ground pepper,
1 tsp ground nutmeg,
¼ tsp ground cloves,
1 tsp turmeric,
1 tsp ground ginger,
1 tsp ground cinnamon,
6 stack Sahara.
Massala:
1 tbsp melted butter,
1 tsp ground cumin,
1 tsp ground red pepper.

Cooking:
Peel the apples from the skin and remove the core. Cut into slices, add water and put on fire. Boil until done. For 1 tbsp. ghee, fry the cumin and ground red pepper until browned. Add all the spices according to the recipe, stir, add the apples and cook over high heat until the liquid has evaporated. Add sugar, stir until completely dissolved and remove from heat. Cool down. This sauce is served with meat.

On our site you can always find other apple dishes, both traditional and exotic.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

What to do with sour apples? And it’s a pity to throw it away, and you don’t want to eat. We propose to make three original blanks for the winter from them.

Village pastille

Compound: apples - 3 kg, sugar - 0.5 kg, cinnamon - 1 tsp, vanillin - 0.5 tsp.

Lard in German

Compound: unsalted lard - 200 g, green apples - 2 pcs., ground red pepper - to taste, garlic - 2 cloves, salt - 0.5 tsp.

Lard after cooling is stored in the refrigerator. Lard is used as a sandwich oil, spread on black bread, sprinkled with herbs.

Sauce "Chutney"

Compound: apples - 2 kg, onions - 600 g, garlic - 6 cloves, lemon - 1 pc., star anise - two stars, mustard seeds - 1 teaspoon (can be replaced with ready-made French mustard), sugar - 600 g, table vinegar - 1 cup (apple can be), ground red pepper - on the tip of a knife, ginger root - a piece the size of a little finger, cardamom - 2 pcs., cinnamon - 0.5 tsp.

Apples are the most popular fruit in the world. Their unpretentiousness allows apple trees to bloom in almost any corner of the world. You can meet a beautiful one in virtually every country in Europe, as well as in China, the Middle East, America, Australia, Central Asia and Africa.

There are legends about the medicinal properties of this fruit since ancient times. There is even such a proverb: "Whoever eats, he does not visit a doctor." These words perfectly reflect the essence of the useful properties of this product. Thanks to the huge variety of varieties, storage and preparation methods, you can enjoy the fruits all year round, and not just in the summer. The benefits and harms of apples for the body are not yet fully understood.

Apples have been praised for centuries. They are not useful for every person, but they can even bring serious harm to someone, especially when it comes to sour varieties.

The benefits of apples depending on the color

The color of the fruit depends on the presence of certain pigments. Not only color, but also benefit depends on them. The pigment not only gives a shade, but also indicates the concentration of other active components characteristic of each variety and color:

Green apples are considered the healthiest. Nutritionists say that green fruits are absorbed by the body much easier than others. Yellow and red can cause an allergic reaction. Green apples also contain a fair amount of acid, which aids in digestion. It is also recommended to use green apples for diabetics, since after them blood sugar rises more slowly.
Red apples are an element of many fairy tales, as they are known for their aesthetic beauty. In advertising, red varieties are most often flashed, but they are not as useful as green ones. They have less acid and more sugar, which increases the risk of tooth decay.
Yellow apples differ in taste, contain more pectin and less iron compounds. Yellow varieties heal the liver and remove bile.

For health, choose green apples.

The benefits of apples

What are the benefits of sour apples? Fresh fruits (just picked from the tree) contain many useful elements that a person needs for normal daily functioning. The most essential of them are retinol (beta-carotene) and ascorbic acid. It is recommended to eat apples raw, since the vitamin C contained in them is destroyed by the slightest thermal effect. Apples can also boast of pectin, as well as a low glycemic index.

For those who lose weight, the most important fact is that apples contain a sufficient dose of flavonoids, which speed up the metabolism. It favorably affects those who suffer from gout, rheumatism, eczema and many other diseases of the skin and joints.

Apples can even quench your thirst, as they contain 87% water. Apples are a low-calorie product, containing only 47 calories per 100 grams.

The fruits of apple trees are also used to maintain beauty. From time immemorial, face masks have been prepared from apples, which refresh the skin, give it a healthy and ruddy appearance, and protect the outer layers of the dermis from external influences.

What vitamins are in sour apples?

Any apple is a storehouse of useful elements, including vitamins. The most useful of them are C, B1, B2, P, E, A. Often there is a question about which vitamin is more in an apple, but it is quite difficult to answer it, because it all depends on the variety. It is necessary to mention the most important minerals in the composition: iron, potassium, phosphorus, magnesium, boron, iodine, chromium, zinc and many others. These trace elements have a beneficial effect not only on health, but also on the condition of the skin, nails and hair. You should not get rid of the peel, it is in it that pectins, fiber, and organic acids are useful for humans. Make a choice in favor of green apples, they have much more useful elements than red ones.

Sour

Sour varieties of apples are a real find for culinary lovers. They are used to prepare a huge number of delicious dishes: adjika, various sauces and salads, added to pies and so on. Indeed, it is thanks to acidity that such apples make the taste of the dish brighter and richer, enrich it. Chefs like to add especially sour fruits to various sauces, which perfectly interact in taste with meat. The most popular sour varieties are White filling, Antonovka, Pink Lady, Bessemyanka. Why are apples sour? These varieties have a high acid content.

Variety Bessemyanka

The world saw this variety of apples thanks to the famous Russian breeder - Michurin I.V. The apples themselves are round and small in size, the color is yellow-green, and under the influence of the sun it becomes reddish. The pulp has a tart, sour-sweet taste.

White filling

Probably one of the most popular varieties of sour apples, and any gardener and even just a lover of eating an apple knows about it. The fruit is small in size, has a light yellow color. But green (still unripe fruits) have high acidity. Housewives prefer to squeeze juice from such apples and roll it up for the winter. However, it is fresh fruits that have just been plucked from the tree that have the maximum number of useful properties.

Antonovka

It is impossible not to mention the queen of sour apples - Antonovka. Despite the fact that the fruits are very sour, they exude a pleasant aroma. Many gardeners fell in love with the fact that they are stored for a long time and may not deteriorate for three to four months. It is quite difficult to eat such fresh apples, as they are very sour. But the fruits are actively used in the preparation of apple jam and adjika.

Harm and contraindications

Nutritionists have always advised their patients to add apples to their diet, which is most likely why apple diets, which can harm the body, have become very popular today. Caution should be exercised when following such a diet. Together with apples, a huge amount of fiber and acid enters the body, which can cause colitis, exacerbation of gastritis, ulcers and other diseases of the stomach and intestines. The benefits and harms of apples for the body are unequal, because the product has few contraindications.

Such apples are strictly contraindicated for those who have an increased acidity of the stomach. In this case, it is better to opt for sweet fruits so that your health does not worsen.

We must not forget that it is necessary to exclude apples from the diet in case of an allergic reaction to the product.

In all other cases, the benefits of the product are immeasurable, fruits will become reliable defenders of your immunity and body. They will give beauty to the skin, excellent health and save from many unpleasant diseases.

Recipes

Not everyone likes fresh sour apples, but there is no substitute for them in cooking. After heat treatment, even the most sour Antonovka acquires a pleasant tart taste. What to do with sour apples?

Apple pie

The preparation of such a pie takes a minimum of time, and its taste is stunning. We will need: one glass of flour, one glass of sugar, three eggs, three sour apples.

Peel the apples and cut them into cubes. Lubricate the baking dish with vegetable or butter, you can also use special paper or foil. While the oven is preheating to 180 degrees, beat the eggs with a mixer or a fork, then add sugar to them and beat again. Slowly start adding flour and continue beating. You should get a creamy dough. The dough is poured into a baking dish on apples and sent to the oven for 25 minutes. Quick and tasty charlotte is ready. And the use of sour apples is found.

apple pancakes

Another simple dish will be a real highlight of the table. For pancakes we need: two sour apples, two tablespoons of sugar, one egg, three tablespoons of flour.

We rub the peeled and chopped apples with a grater or a combine. Add egg, sugar, flour to apples and mix thoroughly. Pancakes are fried in a well-heated pan for 2-3 minutes on each side until crispy. A quick but very tasty dish is ready.

Recipes for sour apples. Lard, sauce, marshmallow

Village pastille