Advice 1: What to do with pomace

After preparation of Apple juice is always a meal that does not need to rush to throw in the trash. These residues contain large amounts of necessary for digestion of fiber, retain the Apple taste and aroma. It is best to use meal for the preparation of various desserts.
What to do with pomace
You will need
  • For casserole:
  • - 1 Cup of Apple cake;
  • - 2 eggs;
  • - 1 Cup of cottage cheese;
  • - 4 tablespoons of sour cream;
  • - 2 tbsp. spoons of semolina;
  • - sugar to taste.
  • For Charlotte:
  • - 1 Cup of sugar;
  • - 3 eggs;
  • - 1 glass of kefir;
  • - 2 cups of flour;
  • - 1 teaspoon of baking soda;
  • - 2 cups of cake.
  • For marshmallows:
  • - 3 cups cake;
  • - 5 tablespoons of water.
  • For sobeta:
  • - 1 Cup cake;
  • 2 tbsp of powdered sugar;
  • 2 tbsp of lemon juice.
  • For the jam:
  • - 1 kg cake;
  • - 800 g of sugar;
  • - 1 Cup of water.
  • For vinegar:
  • - 1 kg cake;
  • - 200 g of honey;
  • - water.
Prepare tender and healthy casserole from Apple pomace. To do this, carefully mix all the ingredients and allow the mass to stand for 20 minutes at room temperature. Put in a preheated 180oC oven and bake until the crust is lightly browned. Serve as a dessert with sour cream.
Bake Apple pie. Apple pomace can also be used as a tasty filling for a pie. To prepare it, whisk the eggs with sugar, add kefir and soda. Then parts of flour and stir well. Grease a baking pan with butter and place on the bottom of Apple pomace. Sprinkle small amount of cinnamon, pour the filling batter and bake the pie for half an hour at a temperature of 180oC.
Prepare a low-calorie candy. Mix cake with water, put all in an enamel pan and evaporate over a slow fire for 10 minutes, stirring all the time so that the cake doesn't burn. Cover a baking sheet with parchment paper and flatten the surface of Apple mass. Put in a preheated 100 ° C oven and dried with the door open for about 20-30 minutes. Add dried Apple pomace as a useful and delicious fruit supplements in Breakfast cereals. It goes well with cereals, various nuts and seeds. And steamed, these cereals can warm milk or natural yogurt.
Make sorbet from Apple pomace. Blender, whisk in the lush foam with all the necessary ingredients, put the mixture in a container and put it in the freezer. After an hour, remove, stir and re-freeze before serving. Serve sorbet with crepes, chocolate desserts, or as a standalone course.
Use the cake after apples for cooking jam. Pour the product with water, bring to the boil and cook for about 5 minutes on low heat. Then stir in the sugar and cook, stirring constantly, until thick. Ready Apple jam spread in glass jar, close tight cover and store it away safely in the fridge or a dark cupboard. Serve this jam with tea or use as a filling for pies.
Make Apple cider vinegar. To do this, fold in three-liter jar of meal, add natural honey and fill to the brim with boiled water. Cover the jar with a clean cloth and tightly tie it around the neck. Remove the container from the pomace in a dark place for 2 months to ferment. Then strain the liquid through cheesecloth and put the cold. After a couple days, drain light Apple cider vinegar in a separate container, and the dark sediment discarded.
To dishes from the meal was more tasty and tender, peel the apples before squeezing.

Advice 2: How to make delicious Apple pie on kefir

Apple pie - a traditional French dessert, which is a sponge cake with Apple filling. Over time, this dish began to prepare a hostess in different countries, experimenting with pastry and fillings. One of the variants of this tasty dessert – Apple pie yogurt. Time to prepare the cake will need quite a bit, but it will appeal to gourmets and sweet-teeth.
How to make delicious Apple pie on kefir
You will need
  • For Charlotte on the yogurt with apples: - 3 eggs; - 1 Cup yogurt; 1 Cup sugar; - 1 teaspoon soda; 2 cups flour; - 3 apples; - cinnamon. For Charlotte on yogurt with semolina: 1 Cup flour; 1 Cup semolina; 1 Cup sugar; - 1 tsp baking powder; - 0.5 cups of vegetable oil; - 1 glass of kefir; - 3-4 apples. For Charlotte on the yogurt with apples and quinces: - 120 g margarine or butter; - 2 eggs; - 1 incomplete Cup sugar; 1 Cup (250 ml) of yogurt; -1 teaspoon of baking soda or baking powder; vanillin; - 4 medium or 3 large apples; ½ of quince; - 1.5 cups of flour.
Apple pie on the yogurt with apples wash the apples, remove the core, peel off the skins and cut into slices. Sift flour, RUB eggs with sugar white. Put the baking soda into the yogurt and mix thoroughly. Add the yogurt, powdered sugar eggs. Then sprinkle in the flour. Don't forget to carefully stir the dough after adding each batch of flour. Heat-resistant form grease with oil and place on the bottom slices of apples. Sprinkle with mixture of sugar and cinnamon. Put on top of the dough. It should resemble thick cream. Put the form with the pie in a preheated 180oC oven and bake the pie for 25-30 minutes. Then cool the pie and invert onto a plate. Sprinkle the top with icing sugar.
Apple pie kefir with semolina, Mix the flour, sugar, semolina and soda. Pour the resulting mixture of oil and give everything a good stir. Add the yogurt and mix everything again. Apples wash, clean and cut into slices. Smear the form with butter, put a layer of sliced apples and pour in the batter. Put the form in a preheated 220оС the oven and bake the pie for 10 minutes. Then reduce the temperature to 180oC and bake the pie for another 20 minutes until fully cooked. To check if cooked dough, using a wooden match or toothpick.
Apple pie on the yogurt with apples and quinces Apples and quinces wash, peel and cut into slices. The quince slices should be smaller. Separate the yolks from the whites. Mash the yolks with the sugar. Add the buttermilk, soda, vanilla, softened margarine or butter, and stir until smooth. Sift the flour, add the kefir mass and mix well to avoid lumps. Beat with a mixer chilled whites and gently add them to the dough. Form for baking grease with butter and pour some of the cooked dough. Then lay half the sliced apples and quince. Cover the fruit part of the dough and place the remaining apples with quince. Pour the fruit test. Preheat the oven to 170оС and put the form with the pie in to bake until tender (40-60 minutes).
Apple pie yogurt is baked briefly. The main thing - during baking do not open the oven, otherwise the dough may not rise.
Useful advice
For making pastries, you should choose apples sour-sweet varieties.

Advice 3: How to make applesauce at home

Applesauce is one of the first dishes of the diet of infants. But adults enjoy love to enjoy this easy, delicious and healthy dessert. And buy it does not. In the presence of the apples to mash at home is not difficult.
How to make applesauce at home
Speaking of applesauce immediately reminded of half-liter cans of the Soviet era, so loved by children and adults. And tiny jars of puree for baby food - it's just a classic. But these simple in composition canned fruit desserts to prepare at home will not make absolutely no difficulty.

A classic recipe mashed apples

For making applesauce, the fruit is washed and cut into pieces. In principle, the peel and seeds are not required, as they contains pectin so good for the body, but still possessing generousity properties. Sliced fruit put into a pan and add water to half volume. The whole mass is brought to a boil and balansiruya on low heat for about 20 minutes, until the apples are soft.

Next Apple weight slightly cooled and frays through a sieve to separate the indigestible meal. The output is soft and tender applesauce. Now it is added with sugar to taste, cinnamon and weight uvarivaetsja over low heat for another 10-15 minutes. If you extend the time of heat treatment to evaporate excess water, you get Apple jam. Ready mashed potatoes roll into sterilized jars.

Apple puree with additives

Apples combine perfectly with many other fruits and berries. And if you are using sour apples, the best would be to prepare precast mashed potatoes where added ingredients will soften the taste and neutralize excessive acid. Based on the classic recipe, you can cook Apple-pear puree, Apple-apricot, and others.

But the most successful combination can be considered a combination of apples and chokeberry juice. This sauce takes on a beautiful reddish color and somewhat tart astringent taste. Moreover, the acidity of the apples is greatly reduced, and the taste was more pronounced sweetness. To prepare this puree in a pan with sliced apples poured a glass of black chokeberry. All the subsequent process is identical to the classic recipe, except that cinnamon add is not necessary.

You can still mention the old-Russian way of cooking mashed apples. The apples were spread out on the baking sheet, doused with honey and baked in Russian furnace. And then triturated and kept in clay pots in the cellar. A puree called Apple with honey and served as dessert.

Advice 4: How to cook Apple jam

Fragrant Apple jam is always the way when serving tea to the table, for making cakes or as a filling for a pie. Prepare Apple jam by yourself, so you can be fully confident in the absence of harmful ingredients and can safely be used for baby food.
How to cook Apple jam

The first step is to select quality raw materials for the future of jam, then eat apples. They should be fresh and firm, without damage and the presence of putrid lesions (affected areas should be thoroughly and deeply cut). Take cooked and thoroughly washed apples, remove the core with a special circular knife which divides the fruit into eight shares and remove middle part with seeds. In the absence of such devices, you can do it with a regular knife.

Prepared apples cut into small pieces and put in a bowl, add the water at the rate of half litre per kilogram of fruit. Cover pot and place on low heat. When the apples become soft, about half an hour (depending on apples), remove the pan from the heat and wipe the fruits with a pestle through a colander or sieve, you can skip the apples through a meat grinder.

Received Apple mass transfer to a bowl with a wide bottom (the more the surface moisture evaporation, the faster the cooking process). Cook the mass over low heat, constantly stir with a wooden spoon, so you can avoid burning, spoiling the color and taste of Apple Goodies. There is no definite answer how much you need to cook the jam. But it is noticed, the less cooking time, the lighter and tastier the jam is then ready.

Towards the end of cooking Apple pulp add the sugar, this will ensure a quick evaporation of water. One kg of apples are required to take eight grams of sugar. If you want a thicker jam consistency, sugar should put a little less. But remember, the less sugar jam or jam, the longer it should cook.

Cooked jam hot place in a pre-sterilized jars. Leave the jam to cool before the advent of dense films on the surface, it will prevent the fermentation process during storage. If the film is not formed, place the jar with jam in the preheated oven and lightly dry jam. Let the product cool down and close the banks, put in a cool dark place for storage.

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