This recipe wins the Second Prize in FoodeMag dxb Readers’ Competition in collaboration with Bicolored Apples From Europe
This amazing competition was courtesy of Bicolored Apples from Europe, and our participants had to share their creative apple recipes with us and tell us a bit about their recipes – we love to hear what inspired their dish and whether it had been a favourite with their family or not. While we are publishing only the 6 winning recipes here, what we loved about all the recipes submitted was that, they not only seemed tempting but were also easy and practical to make at home.
Vijitha Aruinayagam with her Beetroot & Apple Soup recipe, is our First Prize winner, wins a luxury weekend stay for two at Sofitel Dubai Palm Resort & Spa that included 2 nights stay in a Luxury Sea View Room (breakfast and half board), a private cooking class followed by dinner with a set menu inclusive of soft drinks at Porterhouse Restaurant on one day and dinners on both days; Bahar Yeganeh with her Apple Cup Souffle with Barberry-Nut-Halawa Sauce recipe wins the Second Prize with a Magimix Duo XL Juicer that not only juices, but can shred and slice veggies too; and Zendy Marsam with her 3 Way Bicolored Apple Surprise, wins the Third Prize with a smoothie maker and recipe book – perfect for whipping up some healthy smoothies for the family.
Apple Cup Souffle with Barberry-Nut-Halawa Sauce
For the Sauce
- 2 tbsp barberries
- 1 ½ tbsp finely chopped almonds
- 1 ½ tbsp finely chopped walnuts
- 3 tbsp halawa
- 1/4 cup water
For Apple Cup Souffle
- 4 Apples
- ½ lemon or lime
- 2 tbsp water
- 2 eggs (separate the yolks from egg white)
- 1 tsp cinnamon
- 1 tsp orange zest
For the Sauce
- Simmer the barberries with two tablespoons of water until softened.
- Add the almonds and walnuts and mix until slightly toasted. Add the halawa and remaining water.
- Mix all ingredients to a smooth, creamy consistency. Pour over each apple cup souffle and serve.
For Apple Cup Souffle
- Preheat the oven to 190º Celsius.
- Slice off the bottom and top of all four apples, so that each apple sits flat. Rub the top edge of each apple with a lemon or lime to prevent browning.
- Scoop out the inside of the apples with a melon scooper/teaspoon. Place the scooped apple into a pan with two tablespoons of water. Make sure to remove any seeds.
- Cover and simmer for 5-10 minutes or until soft. Use a sieve to push the cooked apple into a bowl along with two egg yolks and cinnamon 8. Beat all the ingredients together.
- In a separate bowl, whisk the egg whites until you see stiff edges form. Fold in the apple/egg yolk mixture into the whisked egg white. Spoon the mixture into each apple cup and flatten the top.
- Place the apple cups on a baking tray and bake for 20-25 minutes.
- Pour the sauce on top of each apple cup souffle and serve.
Make sour-cream mixture: Combine the remaining ingredients in a small bowl and serve a tablespoon of the mixture with each serving of the soup.
Bahar says: “My love for dessert and breakfast inspired me to create this healthy recipe. Being a registered dietitian/nutritionist, I’m constantly on a mission to create healthy, yet satisfying recipes for my patients, as well as for my friends and family. This apple cup soufflé will satisfy any sweet tooth, and serve as a nutritionally well-balanced plate. So, you can eat it as your breakfast, snack or dessert!
I chose the barberries and halawa to create the sauce since they both remind me of my childhood days, growing up in a Persian household. Barberries are widely used in many savory Persian dishes. The halawa was a rare treat given to my siblings and I only on occasion, hence I have a distinct memory of its taste.”
[All recipes and images for FoodeMag dxb Readers’ Competition in collaboration with Bicolored Apples from Europe are exclusive to us and submitted by the participants. We have also tried Bicolored Apples from Europe at our FoodeMag dxb kitchen]
Other winning recipes ~
Bicolored Apples from Europe – What makes them so special?
- Unique taste and Aroma: European apples are grown far away from big cities, breathing clean air and basking in warm sunshine. They have earned global recognition for their unique taste and aroma.
- Grown in an ideal Climate: Grown in Europe, Bicolored apples are subject to distinct wet and dry seasons with hot and dry conditions. The warm sunny days and cool night temperatures tend to make the apples sweeter. Bicolored Apples have a sweet and sour taste due to the climate and conditions at cultivation.
- From Field to Table: Bicolored Apples are manually harvested and only harvested when the conditions are right and they are at the right stage of ‘ripeness’. The apples come from verified, registered and identifiable orchards meaning that we can trace the route back to each Orchard. From the Orchard through to the supermarket, we have implemented rigorous procedures to ensure the quality of our Apples.
- Heritage: Bicolored Apples owe their strength to the European soil which has been nurtured over the generations, and ends in a well-managed production process.
- Quality Control: Bicolored apples are produced under strict European Food Safety systems
- People with Passion: It’s not just about processes and standards, it’s important to remember that the success of the apples are also down to the people who manage the Orchards from where they are grown – people with real passion.
TASTE THE DIFFERENCE!
Different types of apples have unique taste profiles, how do you know which to buy? For instance, if you’re planning on baking an apple pie you will need a firm apple with some tartness and lots of flavour. If you prefer to eat your apple raw then there are different choices too. Here’s a bit more about the different taste profiles of the apples which might help you make the best choice and to help you identify them when you are shopping.
- Gala: Creamy, firm and juicy flesh with a sweet flavour and very pleasant aroma
- Red Jona Prince: Creamy, hard and very firm flesh, with a sweet-sour taste, very aromatic
- Gold Delicious: Creamy yellow, juicy flesh and aromatic with very good taste
- Idared: Creamy, firm flesh and juicy taste
- Champion: Greenish-white flesh with creamy tinge, juicy, aromatic and very tasty
- Ligol: Creamy flesh, Crunchy, Juicy, Sweet and sour, aromatic, tasteful
- Jonagored: Yellowish, hard, juicy flesh, aromatic, sweet-and-acidulous, tasteful
- Najdared: White, hard, tight and juicy flesh, tasteful
- Gloster: White and green flesh, juicy, aromatic, refreshing, tasteful
Other recipes with Bicolored Apples from Europe
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