Cooking Fruit E-Book

Eva Lopez

• Herausgeber: Youcanprint
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2016

Beschreibung

Enjoy these 100 delicious and tasty fruit-based dishes! From desserts to main courses, from salads to snacks, from sweet to salty dishes, in this practical cookbook you will find lots of tasty ideas, able to satisfy any palate! Also remember that eating fruit allows to assimilate very important nutrients for our health. The 100 recipes are all accompanied by photos and step-by-step directions, to consent even to inexperienced cooks to realize them... What are you waiting for? Allow yourself this awesome mix of taste and health!

Leseprobe

Table of Contents

AAM KI LASSI

AAVAKAAYA

AMBE GOJJU

AMLA MURABBA

APPLE AND RED CABBAGE SLAW

APPLE DUMPLINGS

APPLE FRITTER RINGS

APPLE ROSES

AUTUMN APPLE SALAD

BAKED CARAMELIZED BANANA AND PECAN OATMEAL

BAKED GINGER PEARS

BANANA CHIPS

BERRY COBBLER

BIONICO

BLACK BUN

BLUEBERRY BROWN BETTY

BLUEBERRY TART

CANDLE SALAD

CARAMEL BACON APPLES

CHERRY CLAFOUTIS

CHERRIES JUBILEE

CHIBBABA HASALE

CLEMENTINE CAKE

CRANBERRY ORANGE SAUCE

CREAMY STRAWBERRY PIE

ES CAMPUR

ES TELER

ETON MESS

FIGGY DOWDY

FLAUGNARDE

FROGEYE SALAD

FRUIT FOOL

FRUIT PIZZA

FRUIT TART

GELU DI MULUNI

GINANGGANG

GOYA CHANPURU

GUAVA DUFF

HAWAIIAN FRUIT SALAD

HONEY AND APRICOT TART

HOT FRUIT COMPOTE

JICAMA DILL AVOCADO SALAD

KADGI CHAKKO

KOMPOT

LEMON BERRY PARFAITS

LEMON GLAZED FRUIT CLOUD

MANGO PICKLE

MINCE PIE

MIXED FRUIT CUSTARD

PASTA FRUIT SALAD

PAVLOVA

PEACH COBBLER

PEACH CRISP

PEACH CRUMBLE

PINEAPPLE HALWA

PISANG GORENG

PLUM CRUMBLE

POACHED PEAR

ROASTED FIGS

ROJAK

RUSTIC PEACH TART

SICILIAN ORANGE SALAD

SOUR CHERRY SOUP

SPOTTED DICK

SUBAK HWACHAE

SUSSEX POND PUDDING

TACACHO

TANGHULU

TRIFLE

TURON

WALDORF SALAD

WATERGATE SALAD

AAM KI LASSI

Prep. Time: 15 minutes

Servings: 4

Ingredients:

 Mango: 1

 Yogurt: 1 cup (250 ml)

 Sugar: 1 tablespoon (15 g)

 Green cardamom powder: a pinch

 Saffron: 2-3 strands

Directions:

1. Wash, peel, remove seed from mango and make a puree of its flesh in a

mixer. Transfer into a bowl.

2. In the same mixer blend yogurt, sugar and ice cubes for a minute.

3. Add mango puree and blend for half a minute on minimum speed.

4. Garnish with saffron strands and serve chilled.

AAVAKAAYA

Prep. Time: 30 minutes

Servings: 10

Ingredients:



Raw mangoes: 6, cut into 1-inch (2.5 cm) pieces



Red chili powder: 250 g (9 oz)



Salt: 250 g (9 oz)



Mustard powder: 250 g (9 oz)



Sesame oil: 750 ml (3 cups)



Methi seeds: 2 tbsp (30 ml)

Directions:

1. Deseed and cut mangoes into pieces including the central hard part.

2. Measure out the mango pieces with a cup into a glass or ceramic jar.

3. Keep the same cup as measuring cup.

4. Prepare the spice mix by mixing together equal quantities of chili

powder, mustard powder and salt.

5. For one measure of mango pieces measure out one measure of spice

mix.

6. Mix thoroughly.

7. Top up the mango spice mix with sesame oil until all the mango pieces

are completely covered.

8. Heat a small quantity of sesame oil in a pan. After it starts smoking,

turn off the heat and add methi seeds.

9. Once the methi tadka has cooled down add it to the pickle and mix

thoroughly.

10. Let the pickle cure for at least 3 days before serving.

AMBE GOJJU

Prep. Time: 15 minutes

Cooking Time: 5 minutes

Servings: 3

Ingredients:

 Ripe mangoes: 11

 Jaggery - 1 lemon sized ball - grated

 Green chilies

 Water: 2 cups (470 ml)

 Oil: 1 tsp (5 ml)

 Dry red chili: 1 or 2

 Mustard: 1 tsp (15 ml)

 Curry leaves: 4

Directions:

1. Wash the mangoes well.

2. Remove the skin of 10 mangoes keeping the pulp intact.

3. Squeeze out all the juice from the mango skin adding little water, but

use your hand.

4. Remove the pulp of 1 mango and keep aside.

5. Take a blender and blend the mango pulp, jaggery, ½ green chili and 1

cup water to a smooth paste.

6. Now take a large bowl, put the peeled mangoes in it, add the squeezed

out juice from the skin, the blended pulp, and the remaining part of the

green chili, salt and mix well.

7. Now take a seasoning pan, add oil put mustard, when they crackle, add

curry leaves, red chili and fry well.

8. Now pour over the mangoes and mix well.

AMLA MURABBA

Prep. Time: 5 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

 Fresh amlas: 1 kg (2 pounds)

 Citric acid: 4 g (0.15 oz)

 Sugar: 1.25 kg (2.75 pounds)

 Alum: 0.5 tsp (2.5 ml)

Directions:

1. Wash amlas properly and perforate all over it with a fork.

2. Take 2 liters (4 pints) of water and dissolve alum in it. Put amlas in this

water.

3. Soak them for a day.

4. Wash the amlas with alum water.

5. Drop amlas in boiling water. Boil for 2 minutes. Remove and leave

aside.

6. Make sugar syrup with ¾ liter (1.5 pint) of water.

7. Soak the cooked amlas in the sugar syrup for 24 hrs.

8. Take out amlas from syrup.

9. Boil the sugar syrup to restore its original consistency.

10. Add citric acid and strain the syrup.

11. Return amlas in syrup. Keep for 24 hours.

12. Repeat the process for 4 days.

13. Preserve the murabba in a tight jar.

APPLE AND RED CABBAGE SLAW

Prep. Time: 20 minutes

Servings: 6

Ingredients:

 Coarsely grated red cabbage: 3 cups

 1 medium orange bell pepper, thinly sliced

 1 Granny Smith apple, cored and cut into matchsticks (1¼ cups)

 cilantro leaves, chopped: 1 cup

 fresh orange juice: 3 Tbs. (45 ml)

 apple cider vinegar: 2 Tbs. (30 ml)

 agave nectar: 1 Tbs. (15 ml)

 whole-grain Dijon mustard: 2 tsp. (30 ml)

 olive oil: 2 tsp. (30 ml)

Directions:

1. Toss together cabbage, bell pepper, apple, and cilantro in large bowl.

2. Whisk together remaining ingredients in small bowl. Drizzle dressing

over cabbage mixture, and toss to combine. Season with salt and

pepper, if desired.

APPLE DUMPLINGS