Crazy about apples of selected quality Recipes ideas challenges facts anecdotes
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Crazy about apples of selected quality
Crazy about apples of selected quality
Recipesideas
challengesfacts
anecdotes
Crazy about apples of selected quality
Recipes, ideas, challenges, facts, anecdotes
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Our most common varieties
ElstarThe large fruits of this apple tree have a sweet-sour flavour with a rich aroma and are delightful in salads and apple horseradish. The flesh is of pleasant
grainy texture, juicy, crispy, and medium firm. The variety ripens in early September, but has to be enjoyed during the season as it stores poorly and keeps
only until the end of December.
IdaredWith its attractive red colour, white
finely grained flesh, pleasant juiciness and sourness, it is a popular and the most
represented variety on the Slovenian market that is a delight to cook when making applesauce or compote. The
variety ripens in the beginning of October and keeps until the end of May.
GalaSweet apples of beautiful red-yellow colour, which convince us with their crunchy, refreshing juicy flesh and a
gentle aroma. We nibble on them just for the fun of it, they are appropriate for roasted stuffed apples, strudels and pies. The variety ripens at the end of August
and keeps until the end of December.
Pinova and Evelina Apples of similar taste. Both are
crispy juicy, of sweeter taste with mild sourness and a characteristic pleasant aroma, especially suitable for sweets
and compotes. The variety ripens at the end of September and can be very well
stored.
JonagoldSweet apples with a mildly sour taste,
distinguished by juiciness and elegant aroma that are especially enhanced in
desserts and juices. The variety ripens in mid-September and keeps until the end
of February.
Fuji and Fuji Kiku Apples with firm flesh that are
distinguished by their juicy and sweet taste, perfected with just the right amount of sourness. The pleasant aromatic fruits
can be served in sweet and salty foods and compotes. The variety ripens in mid-
October and keeps until April.
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CarjevičAn old variety of small sweet-sour
apples of a light green basic colour with red spots. The apples are of noble taste and unique smell, ideal for snacks and
desserts and are in season from late September on, which is when we enjoy them, as they keep until mid-January.
TopazThese smaller red apples are
synonymous with organic apples. They have an excellent sweet-sour taste and
a pleasant aroma. Due to the softer flesh, they are a very pleasant snack and appropriate for applesauce and fillings.
The variety ripens in the beginning of October and keeps until the end of
February.
Golden Delicious Characterized by a harmonious sweet
flavour with fine fruit acid. This juicy and crunchy apple is popular with consumers
and goes perfectly in desserts and with cheeses. The variety ripens at the end of
September and keeps all year long.
BraeburnDelicious apples of sour taste with firm
and juicy meat, which refreshes and quenches one’s thirst throughout the whole winter as they can be well kept. They are appropriate for salads and as
an addition to cold cuts. The variety ripens in mid-October and until the end
of March.
Granny smith Characteristically emphasized acidic
taste, juicy, fresh and crispy when bitten. The variety’s most loyal customers are
younger consumers and no salad or sandwich exist that could not be made more interesting or refreshing by it. It
ripens in the second half of October and keeps throughout the year.
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Why are we crazy about apples?Apples convince us with their nutritional valueIt has always been known that apples have a positive effect on health and many sayings mix food recommendations with tradition and superstitions. Apples contain about 85% water and have only about 251 kJ/60 kcal, with glucose and fructose being the main sugars. They are rich in vitamins A, vitamins of the B group (B1, B2, B3, B5 and B6) and vitamin C. Most of the vitamin C, namely six times more than in the apple flesh, is in the skin just below the surface of the peel. The peel also contains the most (more than two thirds) of fibres, as well as almost all the antioxidants.
Apples have always been good for us.The original homeland of apples is the Middle East. The healing power of apples was known to the Egyptians, who planted apple trees along the Nile River. The ancient Greeks and Romans wrote about them, exclaiming: “An apple a day keeps the doctor away,” a saying that was repeated throughout Europe, all the way to the British Isles. At first, apple trees were planted randomly, but then, in the Middle Ages, the first orchards began to grow beside
monasteries and castles. Valvasor stated that in the 17th century, hundreds of varieties of apples were known in Carniola. During the time of the enlightened Empress Maria Theresa, the importance of a systematic cultivation of fruit trees and the cultivating discipline was recognized alongside compulsory schooling.
Traditionally goodThe Slovenians are traditionally successful in fruit cultivation; however, our climate is especially favourable for apples: the fertile soil and great temperature differences between hot days and cold nights of the continental climate make the fruits particularly sweet and aromatic.
It is simplePlace a big bowl of apples in the middle of the table: the home will smell pleasantly and the colourful round fruits act as the finest table decoration. Apples are accessible, we can get them in literally every food store and if they are distinguished by the label “selected quality”, we know that we are dealing with apples that have grown on our soil under strict requirements of the “selected quality” scheme.
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Slovenian apples in the “Selected quality” schemeSlovenian fruit growers show their concern for the consumer with the “Selected quality” scheme.The trademark “Selected quality” of fruit ensures the consumers the superior quality products, additional monitoring of the production and processing of fruit and also confirms that the fruit is fully produced and processed in Slovenia. In order to be labelled with the “Selected quality – Slovenia” trademark, the apples must meet high quality criteria: the fruit of selected quality must be fully ripe when harvested, which gives the apples their “full of taste”, while the transport of the apples from the grower or the processor to the buyer on the local market is allowed in the range of no more than 250 km of air distance from the geometric centre of Slovenia (GEOSS). The composition of the soil on which the apples of selected quality are produced is especially controlled, while the use of plant protection products is limited to those used for integrated or organic production. The trademark “Selected quality – Slovenia” may be used exclusively by certified producers and processors of fruit whose production and processing are subject to additional control by the independent control organization. One should thus be careful when purchasing and pay attention to buying apples with the trademark “Selected quality – Slovenia”.
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Couscous and apple salad Freshly picked from a tree, with morning cereal, on a pie, in a strudel etc., or even in a salad. Are you sceptical? Valentin Vodnik himself wrote in Kuharske Bukve (Cookery Books) about the salad from raw apples!
Our apples in the salad will have a healthy company from the garden and be dressed with sesame sauce. That said, we are already on the way to the homeland of apples, Asia. The fact is that with apples, one travels around the world, despite staying in the home orchard.
200 g couscous300 ml water1 tablespoon butter2 firm apples of “selected quality”, sour variety, e.g.Braeburn or Granny Smith1 fresh red beet1 medium-size carrot
Sauce:1 tablespoon sesame seeds1 tablespoon honey2 tablespoons olive oil1 tablespoon lemon juicesalt and pepperby choice: 100 g fresh cheese from brineground dry chilli
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Boil water and add couscous. Mix, cover and take the pot off the stove. After 5 minutes, add butter and mix with a fork. Toss into a bowl.
Cut the apple in half, hollow out the core and seeds, cut into thin slices and sprinkle with a few drops of lemon juice. Peel or scrape the red beet and carrot, cut into thin julienne strips.
Toss sesame into a mortar and crush it somewhat to get a rough paste. Combine sauce ingredients with crushed sesame seeds in a small bowl and whisk to get a uniform cream.
In the bowl, mix the apple, beet and carrot and sprinkle with sauce. Place a pile of couscous on a plate and add the apple salad.
By choice, serve the meal with grated young cheese and sprinkle with chilli.
Short transport routes from the orchard to the table of apples of selected quality do not burden the environment..
Challenge:
Try the recipe with Braeburn and Granny Smith variety. Which variety do you find better for the recipe?
Salad with raw apples
Put beautiful peeled apples, called “taselne”, in
cold water to keep them white; cut them in thin
oblong long slices, sprinkle with sugar drizzled
with lemon, add Portuguese juice or wine made
of apple residue and mix; the salad is prepared.
Valentin Vodnik, Kuharske bukve (Cookery
Books)
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Baked soft cheese with almonds for apple dippingCheese and apple are the best couple. The apples make a harmonious whole with the full flavour of cheese and gourmands take it even a step further: Brie with delicate green Granny Smith, gorgonzola with Kanadka apples, mature Emmentaler Swiss cheese with sweet red varieties. The latter snack is a perfect way out when the doorbell rings at the last moment. By the way, apple tasting is considered one of the healthiest social activities.
1 small wheel of soft cheese (Brie, Camembert and even better, a similar Slovenian cheese)
3 tablespoons almond leaves
1 teaspoon honey
when we serve: sour green apples of “selected quality”, cut into sticks, for example Granny Smith
sweet red apples of “selected quality”, cut into sticks, for example Gala
fragrant yellow apples of “selected quality”, cut into sticks, for example, Golden Delicious
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Challenge
Oh, how many different varieties ... Which of them have you tried? We challenge you to test all of them this month! Dipping them in cheese or not!!
Apple education of schoolchildren is achieved by asking riddles, for example:
The rest of the sepals of an apple fruit are in other words called: a) Calyxb) Beec) Breadd) Fly
Preheat the oven to 200 °C. Place the cheese wheel on a baking tin covered with baking paper. Drizzle honey onto the cheese and sprinkle with almond leaves. Put into the oven for 10 minutes, then serve on a plate. Dip little pieces of bread in the melted cheese and nibble on sour apples. If you have a suitably large round ceramic model, serve in an even more elegant manner: place the cheese into the model, as seen in the picture, and bake 10 minutes longer.
The apple is as old as the civilization.
The Bible says that the apple came into
existence three days before man; it was a
forbidden fruit for Adam and Eve, however,
Eve persuaded Adam to pick it. The piece
of apple that got stuck in Adam’s throat
men today still carry under their chins as
Adam's apple.
The best apples are locally grown and
fresh or properly stored.
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Friko with radish-apple saladAre you familiar with “friko”? It is a dish from Northern Slovenian Littoral, freakishly simple and well integrated into the local environment, since the ingredients are of exclusively local origin. And if roasted potato is considered an independent dish, then friko is a true feast. The apples make the best addition, since they merrily jump into the salad, together with the company of the radish. This apple salad can also be served as a side dish to baked potato or roast.
friko: 25 g butter1/2 kg potatoes, as starchy as possible (not young)250 g Tolmin cheese, can also be agedsalt and pepper
salad with radishes and apples:1 mixed seasonal lettuce, lamb’s lettuce etc. 1 bundle of radish4 sour apples of “selected quality”, e.g. varieties Braeburn or Granny Smith1/2 lemon, as needed
sauce: salt, pepperolive oilApple cider vinegar1 tablespoon mustard
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Peel the potatoes and roughly grate with a grater. Use the same grater to grate the cheese.
In a pan on medium heat, heat the butter to make it foamy and add potatoes. With two wooden blades or spoons fry and turn it until it gets a bit soft and starts to stick together, which will take about 7–10 minutes. Add salt according to taste.
Add grated cheese and fry while stirring until the mass is uniform, then spread evenly in the pan to get the shape of a flat cake. Reduce the fire and let friko bake for 5–7 minutes on one side. When it turns golden-brown, flip it around. Do this by rolling it out of the pan onto a board, from where it will easily slide back into the pan. Bake for 5 minutes on the other side.
Wash the lettuce, dry thoroughly and, if necessary, cut into strips. Core the apples, cut them into thin slices or cubes, then dip into lemon juice so they do not turn brown. Cut the radish into slices. Mix all the ingredients in a bowl and dress with the sauce made of olive oil, vinegar, mustard, salt and pepper.
Challenge:
Try to make the most colourful salad and publish your rainbow – apple creation on Instagram or Facebook. Add hashtags #selectedquality and #slovenianapple.
Apples are a natural source
of dietary fibres.
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Herring salad with applesIn this food for fast days, inspired by the northern horizons, apples are expressed in all their glory: they provide texture, freshness, acid and colour. This versatile fruit thus proves that it can handle any type of company.
for 4 people:3 potatoes in skins6–8 pickled or kippered herring (also known as “ruslovi”)2 apples of “selected quality”, preferably Elstar or Idared 1 red onion
sauce:100 g sour cream100 g yogurtsalt and peppera pinch of dry dill, by choice lemon for dropping0.5 dl apple vinegar
Core the apples and cut them into thin slices. Drizzle with lemon juice and mix. Cut the onions into slices, put into a bowl and pour vinegar over.
Cut the herring into 4 cm big pieces. In the bowl, mix the sliced herring, apples, drained onions and dress with the sauce made from sour cream and yoghurt. Add a bit of salt (but carefully, since the herring is salty as it is) and pepper. Mix thoroughly and let soak in the refrigerator for a good hour (the photo shows the salad before mixing).
Meanwhile, cook the potatoes in skins. The herring salad is served on warm cooked potatoes.
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Challenge:
The apple is so “out” that it is “in” and is therefore an ideal
hipster food that avocados cannot compete with! In your
opinion, which fruit is more photogenic? When posting
photos, do not forget to add hashtags #selectedquality and
#slovenianapple.
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Fairy cakes with blood sausage, mashed potatoes, turnip and applesThis special dish was inspired by Parisian bistros. However, made with homemade apples, which are first boiled, then put onto the mashed potatoes and the blood sausage, which is broken into little pieces, it becomes very homely. At home, we have always been served blood sausages, mashed potatoes and apple sauce, right?
When not in the mood for cooking adventures, the slices can, according to the recipe below, be served with Matevž puree and turnip, as is customary in Central Slovenia.
for 4 persons:potato base(puree):1 kg floury potatoes50 g butter1.5 dl sweet creamnutmegsalt and pepper
blood sausage stuffing:2200 g blood sausage2 shallots or 1 onionsalt, pepper and pimentoolive oilturnip topping:2200 g sour turnipcumin2–3 juniper berries
Apple side dish:2 sour, firm apples of “selected quality”, e.g. Braeburn1 teaspoon butter1 teaspoon brown sugar1 cinnamon sticksalt and pepper
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Peel the potatoes, cut them into pieces, toss them into a pot and pour water over so that they are covered for about a centimetre, salted and put on the stove. Cover and cook on a mild flame until they become soft.
Toss the turnip into a frying pan, add water that covers it for a about a centimetre, add cumin and juniper and put on the stove. Cook until soft.
Remove the filling of the blood sausage and discard the wrapping. Finely chop the onions. Pour a thin layer of olive oil into a frying pan, add the onion and salt and quickly fry. Add the filling of the blood sausage and stir while frying. If necessary, add extra salt, pepper and pimento.
Cut the apple into thin slices. Put the frying pan with butter on the stove and add thin apple. Add cinnamon, sweeten it and pour 3 spoons of water. Stew for 10 min at a mild temperature to soften the apples.
Drain the cooked potatoes. Put the still hot frying pan with potatoes back on the hot plate for a few seconds to drain the excess moisture. Add butter, pour cream and mash into a smooth puree. Spice with nutmeg.
Remove the cooked turnip and drain.
Now put together these wonderful cakes. You need round metal models, such as the ones that are used to make donuts. Place the model in the middle of a plate. Fill a third with potato puree, even it, load a layer of blood sausage filling and cover again with puree. Finally, load a small heap of boiled turnip on top. Carefully raise the model, so as not to destroy the construction. Place stewed apple slices on the side..
Humek's Practical Fruiterer from 1923
offers the following record about the
Bobovec variety:
“Bobovec is considered an excellent apple
for meadow orchards, plantations along
roads, borders, meadows, pastures and
more remote places. It is safe against
theft, as the fruit does not have an
attractive exterior and is not edible when
picked straight from the tree.”
Bobovec was in its time the leading
variety of our meadow orchards and
the quote adds an additional important
characteristic.
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Apple-marinated medallions of black-belted pig with apples and sageThe acid in the apples makes the marinade watery, distinct and of harmonious taste. Apples are appropriate for marinades for all types of pigs; for a beautifully marbled piece of black-belted pig or Slovenian pork of selected quality or also for wild boar meat. The steaks are marinated in a pan and when the weather is nice, these medallions can also be grilled outside. However, the story does not end in the pan: since the apples feel so good in the marinade, they keep the stakes company also in the pan.
0.80 kg tenderloin steaks of black-belted pig, wild boar, or domestic pig of “selected quality”, cut 2 cm thick2 red apples of “selected quality”, e.g. Idared or Jonagold6–8 sage leavesbaking oil1 teaspoon buttersalt and pepper
marinade:1 sour and juicy apple of “selected quality”, e.g. Idared1 teaspoon dry rosemary1 teaspoon dry sagesalt and pepper
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To make the marinade, finely grate the apple and place it in a bowl, along with rosemary, sage, salt and pepper. Add steaks to the bowl and mix thoroughly with marinade. Allow to marinate at room temperature for 1 hour.
Flat the pork medallions with a palm, add salt and pepper. Cut apples into tiles of 3–4 mm; a bit smaller than the medallions (the apple peelings can be eaten). By choice, cut the apples into sticks, as is shown in the picture. Cut sage leaves into wide noodles.
Pour a thin layer of olive oil into the pan, heat it and place the marinated steaks on it so they start to roast. After five minutes, flip to roast the other side. Take out of the pan when done. Or, as the picture shows, the tenderloin can be roasted in one piece. Add butter to the side of the pan, place sliced apples and sage on it and gently stir while stewing. Put baked butter with apples and sage on the stakes and serve.
Challenge:
Innovative snacks can also be prepared from these ingredients: with toothpicks, pin a slice of apple and a sage leaf onto the thin pork steak and quickly roast. Serve as an individual snack, i.e. “finger food”.
Apples are good for health, regardless if they are
fresh, cooked, baked or pickled. They are good for
digestion and metabolism. Their pectin contributes to
the maintenance of normal blood cholesterol levels.
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Cheese burgers with blue mould, apples roasted on butter and roasted mushrooms
500 g lean minced beefsalt and freshly ground black pepperolive oil100 g cheese with blue mould, preferably of Slovenian origin2 apples of “selected quality”, e.g. Idared or Golden Delicious
1 tablespoon buttera bit lemon juicea pinch of brown sugar4 mushroomssalt and pepperbaking oil 4 buns4 leaves of lettuce
Preparation of burgers:
Toss the meat in a bowl, add salt and pepper. Mix and shape four balls.
First, cut off four pieces the size of a walnut from the piece of cheese and cut the remaining cheese into slices. Make a hole the depth of half a thumb into each meat ball, put a piece of cheese in and shape into the correct shape again. The same goes with the remaining meatballs. Oil the balls with olive oil and flatten them slightly to get the shape of a thick hamburger.
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Apple roasting:
Now prepare the apples. Cut them crosswise into 0.5 cm thick slices to get large circles. Drizzle with a bit of lemon juice. Heat up butter in a small frying pan, add apple slices (two for two burgers) and slowly roast to slightly soften. Finally sprinkle with a pinch of brown sugar.
Mushroom roasting:
Thinly cut the Champignons. Heat oil and mushrooms in a pan and stew until they release the water and turn golden. Add salt and pepper.
Hamburger roasting:
Heat up a ribbed or regular pan with a thick bottom. Place oiled burgers on the hot pan and roast them first at medium temperature to make crust. Flip over to get crust on the other side. At a moderate temperature, roast for 2 to 3 minutes on each side for the burgers to warm through and the cheese to begin melting in the middle (which can be seen only once the burger is cut). Place a quarter of the remaining cheese, which will also begin to melt, on a still hot burger.
Compiling the burgers:
Cut the buns and grill them in the heated pan in which you roasted the hamburgers. Place a washed lettuce leaf on each bun, then some roasted champignons, followed by a roasted burger, then buttery apple slices, cover with a bun and, by choice, pierce it with a long toothpick to make the dish look as attractive as possible.
Naming of apples:
The apple variety Golden Delicious
is the leading variety in the
European market production of
apples, as well as in our country.
At the beginning of the 20th
century, when literal translation
of foreign words was popular
in our country (for example,
carbohydrates l – carbon guides,
car – self-propeller etc.), the
variety was named after the
verbatim translation from
English, meaning “golden delight”
(a translation from “golden
delicious”). The name obviously
did not stick, although the fruits
are certainly considered to be
delightful.
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Roasted apples with cottage cheese and millet porridge Apples and porridge – could it be more homely?
4–8 apples of “selected quality” (smaller to grill faster), e.g. Carjevič or Jonagold200 g cottage cheesea knife tip of cinnamon or ground ginger or botha handful of raisins1 tablespoon flax seedLemon, best bioSugar by choice100 g millet porridge 350 ml milk2 tablespoons sugarbutter for the baking tin
for dressing: poppy sauce3 tablespoons poppy seeds1 vanilla sugar2 tablespoons sugar1 tablespoon starch flour200 ml sweet cream
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Preheat the oven to 180 °C.
Rinse the porridge and toss it into milk to cook for at least 10 minutes.
Cut the apple and scoop out on the side of the stalk. The scooped out apple flesh can be made into an apple sauce or simply be eaten. Rub lemon inside the apple. Oil the baking tin and place the apples closely together.
Slightly grind the flax seed in a mortar, toss it in a bowl and add enough water to cover it. Soak raisins in enough water for them to inflate.
Mix the cottage cheese, drained raisins, flax seed mixture, spices, half-boiled porridge and lemon peel in a bowl and sweeten by choice. Stuff the apples with thus prepared mixture and put them into the oven.
Grind the poppy for the poppy sauce with the help of a coffee grinder or a mortar. Put cream, sugar and vanilla sugar in a frying pan. Save two spoons of cream and beat it with starch flour separately in a cup. Add ground poppy seeds. Boil to get a dense liquid pudding sauce.
Serve the stuffed grilled apples with the poppy pudding sauce.
The late Slovenian fruiter France Lombergar said that the fruits of the old apple variety Ananas reneta were very popular with noblewomen due to their small size, since the noblewomen’s tiny mouths were suitable only for the consumption of small fruits.
Apple is also an important part of Greek
mythology. Erida, the goddess of hate, was
offended because she was not invited to
the wedding of Peleus and Thetis. Out of
jealousy, she threw an apple inscribed “for
the most beautiful one” among the gathered
goddesses, an apple which was wanted by
Hera, Athena and Aphrodite. Paris handed it
over to Aphrodite, as she promised him the
most beautiful woman in the world, Helen
of Troy. The apple thus indirectly triggered
the Trojan War, and hence the collocation
“apple of dispute”.
Well, just make sure that there are enough
stuffed apples so that you do not run out
and they do not become “apples of dispute”.
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Apple flowers in pastry with cottage cheese cream
4 apples of “selected quality”, e.g. Idared or Jonagold200 g pastry100 g cottage cheese1 pack vanillasugar
1 egglemon juice2–3 tablespoons sugar1 tablespoon melted buttera knife tip of cinnamonbutter for the baking tin
Preheat the oven to 200 °C. Thinly flatten the pastry with a roller. Cut it into squares, 8 x 10 cm. Prepare a baking tin for muffins and grease the hollows with butter. Spread the dough in the hollows so that you get the shape of a “basket”. Pierce with a fork and put into the oven for 5 minutes.
In the meantime, cut the apples in half, hollow out the cores and seeds, then cut them across, together with the skin, into thin slices. Toss them in a bowl, drizzle with lemon juice, pour melted butter over, sprinkle with sugar and cinnamon. To make cottage cheese cream, mix cottage cheese, egg and vanilla sugar.
If necessary, sweeten with a spoon of sugar. Spread the cream on the bottom of the half-baked pastry baskets. Place apple slices in the shape of “petals” on top: spread them with the peeling upwards over the cottage cheese cream. On top, drizzle the juices that accumulated in the bowl where the apples were marinated. Put back into the oven for another 15 minutes so that the edges turn gold.
Challenge: Awesome roses! We bet
that if you make them and post
them on the Instagram, you will
get more likes than ever! Do you
accept the challenge?
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Apples to the power! – in a rustic pie with oat flakes and apple caramel
6 tablespoons butter, coconut oil can also be used80 g oat flakes50 g ground almonds60 g wholemeal flour100 g really dark brown sugar (muscovado)1 teaspoon cinnamona pinch of ground gingera knife tip of sodiumbicarbonate2 eggs
Filling: 4 apples of “selected quality”, preferably Evelina or Pinova2 tablespoons butter1 teaspoon cinnamon1/2 bio lemon1/2 cup dark brown sugar
Liquid apple caramel:400 ml cider (should be of good quality, truly from the apples of “selected quality”)2 tablespoons butter1 teaspoon cinnamon
Apples to the power of tastiness!
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You need a cast iron pan, suitable for the oven. Set the oven to 200 °C.
The pie base is prepared first: mix butter or coconut oil, oat flakes, ground almonds, wholemeal flour, sugar, spices in a frying pan. Mix until it is unified and the butter or coconut oil completely melted. Remove and add the sodium bicarbonate and both eggs. Mix and spread over the bottom of the cast iron pan. Put into the oven.
Now prepare the filling. Cut the apples into cubes without peeling: just cut them, hollow out the core and the seeds and then cut them into 1 cm large cubes. Immediately drizzle lemon juice over them so they do not turn black.
In a frying pan, melt butter and sugar. As soon as it starts to boil, add apples and cinnamon and stir until it begins to cook. Remove after five minutes and cover the pie base in the oven with this filling.
Do this very carefully: take the pie out of the oven and pile up the filling with the juices in the middle. Put back into the oven for another 10 minutes.
The apple caramel must be made immediately so that it thickens appropriately: simmer the cider up to one third (20 minutes). At this point, mix it with butter and cinnamon and remove it. When it cools down, it will harden nicely into caramel syrup.
The pie is served drizzled with caramel and, by choice, with vanilla ice cream.
Challenge:
Enjoying the pie presents an ideal opportunity to ask (not too hard) apple puzzles: Which of the following apple varieties is not of Slovenian origin?• Gorenjska voščenka• Kanadska reneta• Goriška sevka• Dolenjska voščenka
This apple pie to the power is not the only link
between apples and scientific formulas!
Sir Isaac Newton himself was once supposedly
sitting under an apple tree, thinking about the
legitimacy of the universe, when an apple fell on
his head. He thus discovered the law of gravity
and laid the foundations of modern physics.
In honour of Sir Isaac Newton, plant breeders
named a variety of small red apples Isaac.
Plant breeders usually choose female names when naming their
new varieties. The deceased Slovenian breeder of apple varieties,
dr. Jernej Črnko, was also asked if he named the new variety
after his wife, Majda. As he did not want to admit it, he justified
his answer in the following manner; the MAJDA variety contains
the letters MA – after the City of Maribor, where the breeder
came from, the letter J is the first letter of the mother variety
(Jonatan), and the letter D is one of the letters of the father
variety (Golden Noble). In the end, Črnko added the letter A,
saying that (almost) every Slovenian female name ends with it.
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Classic apple strudelWe each have a favourite strudel. According to the Slovenian tradition, the strudels are wrapped in filo pastry, since this unobtrusive and simple dough especially enhances the apples’ fragrance. The apples are heat-treated beforehand so as to maintain the freshness.
Filo pastry:400 g flour1 tablespoon vinegarsalt1 tablespoon sunflower oil2.5 dl lukewarm water(or 1 pack filo pastry without preservatives)
Filling:1 kg of firm, sour apples of “selected quality”, e.g. Carjevič or Braeburn3 fists fresh white crumbs6 tablespoons sugarA knife tip of ground cinnamon1 vanilla sugar100 g butterbutter for the baking tinpowdered sugar for sprinkling
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Mix flour, 1 tablespoon of oil, salt, vinegar and lukewarm water to make soft and flexible dough. The water is poured gradually, the dough must be elastic and soft and churned for at least 15 minutes. Grease the dough with the remaining oil, cover it and let it rest for half an hour.
Roll the dough out. If you are using purchased dough, leave the first part out.
Set the oven to 180 °C.
Peel the apples and grate them on the bigger grater profile so as to get short, thin slices. Melt the butter in a frying pan.
Drizzle the butter thoroughly onto the dough, also on the edges.
Sprinkle the whole dough surface with apples, which should be wrung beforehand to release the juice. The juice is, naturally, for drinking. Sprinkle with crumbs and sugar, regular and vanilla. Sprinkle with cinnamon. Tear off the fat edges of the dough on the sides, then wrap it by lifting the cloth that you used for rolling it out. Grease the baking tin and put strudel in it. If you are a fan of end pieces, cut the strudel beforehand into pieces, large as a baking dish, or you can wrap it into a snake. Well, if you use purchased dough, you will not have this dilemma, since the sheets of the dough are smaller and there is nothing left but to make individual packets.
Bake 45 minutes. Sprinkle with powdered sugar while still hot.
Challenge:
Another puzzle ;)
What is it?It's got a core, Yet it’s not a planet. It's not a ball, Although it does roll.It can be green, yellow or red, Making the strudel in your oven deliciously fat!
(An apple)
Don’t you want to just devour beautiful apples?
In 1968, the Beatles established an advanced
music publishing company Apple Corps in
response to the outdated performance of the
British labels. The name was chosen by Paul
McCartney, who was inspired by the picture of
a green apple with the inscription “Au revoir”
by the French painter René Magritt, who at
that time exhibited at the New York Museum of
Modern Art.
The same apple, this time in a red version and of
the McIntosh variety, also impressed Steve Jobs
a few years later. He, however, did not cut it in
half, like the Beatles did for their vinyls, but bit a
piece of it off and made it the logo of the world's
most prolific company. Yup, the company that
possibly invented the device you will use to share
the photo of your first apple strudel.
46
Mulled wine with apple juiceThere are very few things that warm us up in the winter as much as aromatic mulled wine. How about instead of using wine as the basis, this year we use good, first-class juice of Slovenian apples?
An ideal drink to have fun, whether in a non-alcoholic or in a more merry alcoholic version. It will fill the space with wonderful scents during the preparation, so all you need are snowflakes and the winter merrymaking can start.
Merry version(for adults):1 l turbid apple juice from “selected quality” apples0.5 l rum200 ml apple orother fruit spirits
4 cinnamon sticks6 whole pimentos, if you have them3 star anise10 cloves1 bio orange, cut into slices
In a large pot, combine all the ingredients, mix and cook at a moderate temperature.
Slowly cook for a good hour, stirring occasionally. Pour into a thermos and enjoy moderately. Let’s not forget that when drinking beverages that contain alcohol, moderation is required.
47
Gentle version (non-alcoholic):
1 l apple juice from “selected
quality” apples
2 dl pomegranate juice
1 vanilla stroke
1 vanilla stick
3 cloves of carnation
2 star anise
dark brown sugar or maple
syrup, by choice
Lemon peel of 1 lemon, in
strips
Combine all the ingredients in a large pot and cook them. Once
they boil, cook for 5 minutes at a moderate temperature for the
tastes to mix. Take off the stove, strain and serve hot.
Crazy about apples of selected qualityRecipes, ideas, challenges, facts, anecdotes
Published by: Ministry of Agriculture, Forestry and Food, Dunajska 22, Ljubljana
Text and recipe design: Valentina Smej Novak, Totaliteta d.o.o.
Contributing authors: Boštjan Godec, PhD (KIS), Tjaša Gorjanc (GZS-ZKŽP)
Editorial Board: Tatjana Zagorc, PhD (GZS-ZKŽP), Petra Medved Djurašinović, PhD (GZS-ZKŽP), Janja Kokolj Prošek (MKGP), Nina Barbara Križnik (GZS-ZKŽP), Štefi Videčnik, MA (MKGP),
Ana Le Marechal Kolar (MKGP), Tjaša Gorjanc (GZS-ZKŽP)
Photos of dishes: Matej Fišer
Photos of fruit: Boštjan Godec, PhD (KIS), Tadej Kreft, Depositphotos, Totaliteta archive
Translation and proofreading: K&J Group d.o.o.
Design and layout: Samo Grčman
Ljubljana, 2019
CIP - Kataložni zapis o publikacijiNarodna in univerzitetna knjižnica, Ljubljana
641.55:634.11(083.12)SMEJ Novak, Valentina
Crazy about apples of selected quality : recipes ideas challenges facts anecdotes / [text and recipe design Valentina Smej Novak ; contributing authors Boštjan Godec, Tjaša Gorjanc ; photos of dishes Matej Fišer, photos of fruit Boštjan Godec ... [et al.] ; translation K&J Group]. - Ljubljana : Ministry of
Agriculture, Forestry and Food, 2019Izv. stv. nasl.: Nori na jabolka izbrane kakovosti
ISBN 978-961-6761-69-71. Gl. stv. nasl.
299272192
This project is co-financed by the European Regional Development Fund (ERDF) through the Interreg Alpine Space programme. Support from the European Union: 1.820.666 €
Funded by the „Federal Transnational Cooperation Programme“ of the German Federal Ministry of the Interior, Building and Community
Crazy about apples of selected quality
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