Savoury baked apples / Pikante Bratäpfel

Although i did do a lot of baked apples in my life, i haven't ever seen a savoury baked apple. I'm wondering why... Well, but this needs to be changed and here is the opportunity to: Ann-Katrin, from the German blog Penne im Topf is introducing new and small blogs during the Advent season and i'm taking part with this wintry baked apples! 

They're filled with chestnuts and red cabbage and reeeally simple to make.

You'll need:

- 6 quite big apples

- 1/2 head of a SMALL red cabbage 

- about 15 chestnuts

- 2 small shallots

50-60g margarine/(vegan) butter

What you have to do:

1. Cut your chestnuts the way above and roast them, sprinkled with water, for about 25 mins with 200°C.

Resprinkle with water if it is evaporated. (~every 5 mins)

2. Meanwhile, cut the red cabbage into tiny little cubes/stripes, as well as the shallots

3. After the 25 mins, let the chestnuts cool down until they're cooled enough to get peeled.

4. Peel the chestnuts and cut them into chunks

5. Mix everything together and add the butter (it should be all sticking together)

6. Core the apples generously and fill them with the mixture, bake them for 20 minutes with 180°C

I think they go best with a nice mushroom sauce and a piece of steak! 

Yellow Okra Coconut Curry

Ooh, i truly love Thai Currys, i mean... who doesn't? ;)

I would leave every Indian Curry standing for a lovely yellow Thai Curry. What's your favourite Curry?

I you haven't ever had okra (also called ladyfingers or bhindi) you should know that they taste most alike green beans and if cooked for too long, they start to ooze a slimy liquid which is good for thickening. Also Okra is rich in fibre (~5g per 100g), in antioxidants and in Vitamin C (36mg per 100g). Moreover It's supposed to be really soothing for the enteric flora and super low in calories. 

A superfood, indeed! :)

 

ingredients:

- 500g Okra

- about 10 cherry tomatoes

- 50g fresh or desiccated coconut

- 2 med. sized onions

- 2 cloves of garlic

- small piece of ginger

- 1 tsp ground cumin

- 1 tsp ground coriander

- 1 tsp tumeric

- 1 1/2 tsp Paprika ground

- 1/2 tsp Cayenne pepper

salt, pepper

- 1 tin of unsweetend coconut milk

(optional: a few prawns for decorating 

 & desiccated coconut to coat the prawns with)

method:

- Cut the okras into about 4cm long pieces

- Cut the onions into small cubes

- Cut the ginger and garlic into tiiiiiny little cubes

- Heat up some oil in a pan, add the onions and stir, until they start to brown

- Add ginger & garlic

-Add all the lovely spices, the okras and the coconut and let them roast over moderate heat for about 3 minutes.

- Add the coconut milk and the tomatoes

- Let the whole meal simmer for ~ 20 minutes or until the okras are soft

(Meanwhile, roll the prawns in desiccated coconut  and start to fry them, 2 minutes before you plan to serve, in plenty of oil.)

I recommend serving the meal with a mixture out of brown and wild rice. :)