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Ingredients
Directions
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Cut from the apples the top cap with the stem horizontally off. Place the caps in a container of cold water with the lemon juice.
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Catch the apples from above with a spice cutter. Place all the balls, without the cores and seeds, and the hollowed apples in the lemon water.
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Bring the raisins with the wine to the boil and leave on a low setting for about 5 minutes. Drain and drain.
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Cook the potatoes in water with salt for about 20 minutes. Drain and drain well.
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Stir the potatoes into an airy mash with 2 tablespoons of butter and the milk.
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Preheat the oven to 180ºC.
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Drain all apples and apple pieces in a colander.
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Stamp the apple balls and raisins briefly through the puree and season with salt, pepper, nutmeg and a pinch of cinnamon.
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Put the hollowed apples in an oven dish and fill them with the puree.
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Wrap the slices of bacon around the apples and stick with a clove.
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Put a laurel leaf in the puree and put the cap of the apples on it.
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Divide 50 grams of butter into cubes and bake the apples in the oven for about 30 minutes.
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20 minMain dishpenne, frozen leaf spinach part cubes, onion, garlic, sunflower oil, cream cheese garlic and fine herbs, pine nuts, grated mature cheese,penne with spinach and cream cheese
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50 minMain dishChestnut mushroom, traditional olive oil, onion, garlic, winter carrot, celery, peeled canned tomatoes, chilled Italian spice mix, granulated sugar,vegabolognese with chestnut mushrooms
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30 minMain dishgnocchini, bunch onion, extra fancy crab, creme fraiche, meat tomato, frisée, chilled Italian pesto dressing,pasta with creamy crab
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20 minMain dishgarlic, ginger, sambal Badjak, neutral oil, chicken tenderloins, ready-to-eat mango, Dutch salad set, lamb's lettuce, King peanuts, orange juice,summer salad with chicken, mango and peanut dressing
Nutrition
595Calories
Sodium0% DV0g
Fat34% DV22g
Protein18% DV9g
Carbs26% DV79g
Fiber0% DV0g
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