Tag: apple

Recipe Soft-crisp egg with apple and bacon – Italian Cuisine

Have you ever tried making poached egg? Prepare it by following our steps helping you with the photos in the gallery

Ingredients

8 slices of bacon
4 eggs
2 slices of homemade bread
1 red apple
thyme
cider
extra virgin olive oil
peanut oil
salt

Duration: 30 min

Level: Middle

Dose: 4 people

Cut the slices of toasted bread and brown them in a pan with 2 tablespoons of olive oil for 3 minutes, blend with a splash of cider (do not overdo it, otherwise the bread will soak), let it evaporate for a few seconds and turn off.
Cut the sliced apple; toast them in the same pan as the bread with a drizzle of extra virgin olive oil for 1 minute per side.
Keep aside the apple slices and in the same pan brown the bacon for 1-2 minutes per side.
Heat abundant peanut oil in a saucepan. When it is hot, gently dip one egg at a time and fry it (as seen below); drain it on kitchen paper.
Arrange in the plates the pieces of bread, the apple slices and the bacon, lay the fried egg on top, complete with thyme leaves, salt and serve.

Apple Biscuits Recipe – Italian Cuisine – Italian Cuisine

Ingredients

170 g Greek yogurt
125 g flour
35 g icing sugar
2 small apples
2 eggs
1 orange
seed oil
baking powder
sugar cane

Duration: 40 min

Level: Easy

Dose: 15-18 pieces

Peel the apples and cut them into small pieces.
Jumbled up eggs with a little grated orange zest, yogurt and 2 tablespoons of seed oil; then add the flour, the icing sugar, 1 teaspoon of yeast, the apples and continue to mix gently. With the help of two spoons, make small piles on a baking sheet covered with parchment paper; sprinkle them with brown sugar and bake them at 200 ° C for 15-18 minutes.
Storage: al fresco, in an airtight box, for a couple of days.

Annurca Apple Liqueur – Annurca Apple Liqueur Recipe – Italian Cuisine

First of all, wash the apples well with running water, dry them and extract the skins, trying not to remove too much pulp (you can use it for other recipes).

Infuse the skins (and, if you want, the seeds too) in alcohol, close the container, and keep it in a dark place for at least 15 days.

After 15 days, prepare a syrup by boiling the water with the sugar inside, then let it cool.

While the syrup cools, filter the alcohol well and remove the skins and seeds, then add the two compounds.
Bottle the liqueur and let it rest for at least another 15 days.

The annurca apple liqueur is ready.