Large apples filled with spicy minced meat

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4 large red apples

1 tablespoon lemon juice

200 grams of minced beef

1 teaspoon grated fresh or baking ginger

1 red pepper, seeds out and finely chopped

1 egg, beaten

100 milliliters of dry white wine

25 grams of butter, diced

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Wash the apples and cut the cap with the stem 2 centimeters below the edge. Save the cap. Hollow out the apples to more than 1 centimeter from the skin. Save the apple pieces. Place the apples in a baking dish and drizzle on the inside with some lemon juice. Also sprinkle the apple pieces with some lemon juice. Knead the mince with the ginger, red pepper, the egg and some salt well.

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Preheat the oven to 200 degrees Celsius.

Divide the minced meat over the hollow apples and put the caps back on. Sprinkle the apple pieces around the apples and add the wine. Spread the butter on top and cover the dish with aluminum foil. Bake the apples in the oven for approximately 40 minutes. Remove the foil for the last 15 minutes. Serve the apples warm with the gravy from the dish.

 

Tasty with rice.

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Red cabbage celeriac stew

 

1 kilo of crumbly potatoes

600 grams of celeriac

2 fresh sweet, aromatic apples (for example Elstar)

2 tablespoons olive oil

300 grams of sliced ​​red cabbage

150 grams of Gouda cumin cheese aged 48+

150 milliliters of semi-skimmed milk

 

Peel the potatoes and cut into equal pieces. Put in a large pan and boil in water with any salt for 20 minutes. Peel the celeriac, cut into pieces and add the last 10 minutes to the potatoes.

Meanwhile, wash the apples and cut into quarters. Remove the core and cut the unpeeled flesh into cubes of 1 centimeter (brunoise).

Heat the oil in a pan and fry the red cabbage and apple for 5 minutes. Turn the heat down, add 50 milliliters of water and let it simmer for 5 minutes on a low heat. Meanwhile, cut the cheese into cubes of half an inch. Heat the milk in a saucepan.

Drain the potatoes and celeriac, collect 50 milliliters of cooking liquid and mash with the mashed potatoes. Mix in the milk and the collected cooking liquid. Add the cheese and heat for 2 minutes, stirring, over medium heat. Turn off the heat and carefully stir the red cabbage-apple mixture into the puree.

Season with pepper and, if necessary, salt.