Apple & Wine Soup Recipe

How to make apple and wine soup:
A refreshingly tart soup perfect as a starter for a rich meal.


Ingredients

3 tablespoons sugar
1 pint water
6 large cooking apples, peeled, cored and chopped
2 tablespoons breadcrumbs
1 cinnamon stick
pared rind 1 lemon
juice 2 lemons
3/4 pint dry red wine
3 tablespoons redcurrant jelly
4 tablespoons natural yogurt

Method

- Put the sugar and water in a saucepan.
- Bring to the boil and add the apples, breadcrumbs, cinnamon and lemon rind.
- Simmer, stirring, for 10 minutes until the apples are soft.
- Remove the cinnamon stick and lemon rind.
- Puree the apple mixture in a blender.
- Return the mixture to the pan, add the lemon juice, wine and redcurrant jelly and simmer gently, stirring until the jelly dissolves and the soup is warmed through.
- Pour the soup into warmed soup bowls and swirl a spoonful of yogurt into each one.

Baked Salmon Recipe

2 salmon filets (approx. 1/2 lb each)
olive oil
tartar sauce
A quick and easy dish that requires very little effort. It works best with fresh salmon purchased the same day you plan to eat it.

Put salmon filets in a glass baking dish. Drizzle a little olive oil over the filets and flip them over a couple of times to spread the oil and get a little oil on the bottom of the baking dish and the under side of the filets.

Bake in a 350 degree oven for 15-30 minutes depending on the thickness of the filets. You want them to be cooked until they start to flake and become opaque inside, but don't dry them out.

Serve with tartar sauce and carrot salad.

Almond Butter Cookies Recipe

Ingredients and Directions

1/4 c Canola oil

1 c Almond butter

1/4 c Maple syrup

1/2 ts Pure vanilla extract

1 c Whole wheat pastry flour

-(Sifted before measuring) 1/4 ts Salt

Preheat oven to 300F. Lightly grease a baking sheet (or use a nonstick one). Mix together almond butter and oil; beat until smooth. Mix in maple syrup and vanilla extract. Stir together flour and salt. Add to almond butter mixture and mix until just combined. Cover and refrigerate for 10 minutes. Roll dough into 3/4-inch balls. Place on baking sheet and flatten with a fork. Bake in preheated oven for 25 minutes, until bottoms are lightly browned. Cool a couple of minutes on the baking sheet, then transfer to a cooling rack. Eat. Variation: try with other nut butters.