BREAKING NEWS

New apple and pear recipes for a delicious and healthy new-year kickstart.

As the largest exporter of South African apples and pears, Tru-Cape Fruit Marketing knows that apples and pears can be enjoyed as thoroughly as a fresh snack right from the fridge or sliced, cooked or baked into delicious dishes.

With this in mind, Tru-Cape has developed its own recipes, as well as searched for and shared the most popular apple and pear recipes on-line, and compiled them into a free and easily downloadable e-book, Fresh & Healthy Eats.

Created and photographed by Tru-Cape’s Advertising and Brand Co-ordinator, Marike Madsen-Leibold together with Recode Media’s Creative Director, Rochelle Hendry, the team cooked, photographed and tasted the recipes to ensure their success when you try them at home.

Click this link to download: or visit https://www.tru-cape.com/wp-content/uploads/Tru-Cape-Recipe-Book-2021.pdf

Expect recipes similar to these delicious and easy ones.

Pear, Parma ham & blue cheese wrap

Ingredients

1 peeled and thinly sliced Tru-Cape pear

10ml chutney

30g shaved Parma ham 

40g blue cheese, sliced lengthways 

1 wrap

Method

Preheat the oven to 200c and place the pear on a greased roasting dish and roast for five minutes. Remove and allow to cool. Heat a non-stick pan over high heat, heating the wrap on each side for two minutes. Spoon the chutney on one side and in the middle of each wrap, placing the ham on top of the chutney. The roasted pear slices go on top of the ham and blue cheese on top of the pear. Fold over a small piece and wrap.

Apple and Chicken Curry

Ingredients

1 tablespoon olive oil

2 onions

3 small Tru-Cape apples, diced

1 celery stalk

3 garlic cloves

500g chicken breast, cut into chunks

2 tablespoons curry powder

3/4 teaspoon salt

2 cups chicken broth

1 tablespoon cornstarch

Method

Sauté the onions and celery in oil, cooking until translucent and slightly golden in colour. Add the garlic and the apples, stir and cook for three minutes. Push the mixture to the side of the pan and add the chicken and allow it to sit for three minutes before adding salt and curry powder. Stir well to combine and pour in most of the broth. Mix well and allow to simmer, scraping any bits off the bottom of the pot. Simmer for at least five minutes. Just before you are ready to serve, mix the cornstarch and remaining cold broth, pour into the curry and simmer until the sauce has thickened, about another five minutes. Serve over cooked rice with desired toppings

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Farmers Review Africa
Farmers Review Africa