WELLNESS

KIKU® One Apple a day!

In the European Union, the pro-capita-consumption of apples is 19,5 kg/year. Apples are not only tasty, they are very healthy according to several scientists. Due to the content of minerals, vitamins and other healthy elements, apples are one of the most precious fruits for humans.

KIKU® good for you!

KIKU is healthy and practical when practising sport or just taking a break. Good for your health and hard to resist when watching television in the evening too, and miles better than giving in to sweets and biscuits.

Mothers give a lot to see their children tucking into a good apple.

Energy²: kj 209 – kcal 50
Proteins: 0,34 g
Carbohydrates: 10,32 g
Fat: 0,58 g
Water: 84,9 g
Roughage: 2,02 g
Minerals: 0,32 g
Vitamin C: 12 mg

A medium-sized apple ocntains approx. 50 kcal (210 KJ). The water content of 85% in combination with 12% carbohydrates makes the apple an effective thirst-killer and energy-holder in one. As a snack, the apple is always first choice. Especially in and slightly under the skin, there are a lot of vitamines contained (A, B1, B2, C and E). Especially the high content of vitamin C, covering almost the daily need of humans, makes the apple very interesting for the consumer. Other elements are useful for the digestion, pectin decreases the amount of cholesterin in the body. The contained acids have a anti-bacteria function. Newest analysis underline the importance of elements like phenols and carotinoids which help preventing from cancer and heart-circulatory distrubances.

Nutritional values for 100g KIKU®-apples contain (average value)1 (1) Souci-specialist-Kraut: Die Zusammensetzung der Lebensmittel -Nährwerttabellen- 6. edition, medpharm Scientific Publishers, Stuttgart 2000 (2) Energy in kJ = (Proteins • 17) + (Fat • 37) + ( Carbohydrates • 17) + (fruit acid • 13); kcal = kJ : 4,187

RECIPES

For 4 persons:

• Fresh KIKU® apples (approx.15°)
• Sugar
• Apple Schnaps, preferably „KIKU®-Schnaps

Preparation:
Clean the apples and cut into slices.
Arrange on a plate and sprinkle with sugar. Sprinkle with KIKU® apple schnaps. Wait a few moments for the schnaps to be absorbed by the apples.

NOTE: Do not drive after consuming the dish!

For 4 persons:

• 200g Edam cheese
• 200g peeled apples
• 30g celery
• 1 tbsp sherry
• 1 tbsp wine vinegar
• salt and pepper
• lemon juice
• olive oil

Preparation:
Cut apples and cheese into identically-sized pieces.
Add celery cut into thin slices.
Add other ingredients and mix toether well.

For 4 persons:

• 250g shrimps
• 2 sour apples
• 2 heads of chicory
• 1 lemon
• 1 cup cress
• 4 tbsp mayonnaise
• 3 tbsp whipping cream
• 2 tbsp chopped chives
• 1 tsp tarragon vinegar and ½ tsp paprika

Preparation:

Coop and peel the shrimps, sprinkle with lemon juice and leave to stand for 20 mins.
Peel the apples and cut into thin rings.
Cut the chicory into rings, wash and drain well.
Mix the cress, mayonnaise, whipping cream, chopped chives, vinegar and paprika.
Put the shrimps, apples and chicory into a salad bowl.
Pour the sauce over and serve.

For 4 persons:

• 1 kg asparagus
• 4 apples
• 3 tbsp lemon juice
• 2 tbsp Mayonnaise
• 100g Crème fraiche
• Salt and white pepper
• 1 bunch salad onions

Preparation:

Peel the asparagus, cut in 1cm pieces and cook in salted water until crisp.
Dry the asparagus pieces well on kitchen paper and leave to cool.
Peel the apples and cut into rings. Mix the lemon juice, créme fraîche and mayonnaise into a sauce.
Season with salt, white pepper and finely chopped salad onions.
Mix the asparagus with the apples and sauce and serve in cocktail glasses.

For 4 persons:

• 30 g onions
• 300 g Kiku apples
• 400 g patatoes
• 40 g butter
• ½ tbsp marjoram
• 100 ml apple juice
• 600 ml chicken or vegetable stock
• 300 ml cream
• Salt, pepper, fresh marjoram to garnish

Preparation:

Peel and dice the onions, apples and patotoes.
Gently fry everything in the butter with the marjoram then add the stock, apple juice and cream.
Cook for 30 mins. at a moderate heat, season with salt and pepper.
Puree into a soup and sieve.
Garnish with fresh marjoram.

For 4 persons:

• 200g celeriac
• 50g shallots
• 2 medium apples
• 20g butter
• 600ml vegetable stock
• 200ml cream
• salt and pepper
• 2 tbsp lemon juice
• marjoram

Preparation:

Peel apples.
Dice shallots and celeriac.
Gently fry the apples, shallots and celeriac in the butter.
Add vegetable stock and season with salt and pepper.
Cook for approx. 15 mins.
Puree and sieve finely.
Season with lemon juice and marjoram leaves.

for 4 persons:

• 280g risotto rice
• 2 KIKU® apples, diced
• ½ finely chopped onion
• 1tsp finely chopped rosemary leaves
• salt and pepper
• 50 ml white wine
• Approx 1l clear broth
• 2 tbspolive oil
• Butter
• 2 tbsp grated Parmesan cheese

Preparation:

Heat the olive oil in a pan; fry the onions gently until transparent, then add the rice. Add the white wine then gradually add the broth, stirring constantly.
Season with salt and pepper then add rosemary.
After around 12 minutes cooking, add the diced apples.
As a final touch, stir 1 tbsp butter and 2 tbsp Parmesan into the risotto.

for 4 persons:

• 1 duck (1,5kg)
• 2 KIKU® apples, halved
• salt, pepper and rosemary
• 1 carrot
• 1 piece of celery
• 1 small onion
• 2 garlic cloves
• 5 tbsp olive oil
• ½ tbsp tomato puree
• 1/8l white wine
• 1/4l chicken stock

Preparation:

Season the cleaned duck with salt and pepper, then stuff with apples and rosemary.
Heat the olive oil in a frying pan and fry the duck, then add the chopped vegetables.
Place in a pre-heated oven (180°)
Sprinkle with white wine.
Constantly pour juices over meat while roasting. Pour off surplus fat and add tomato puree, gently roast, then pour over chicken stock and allow juice to thicken.
Sieve gravy and add cooking starch if necessary.

for 4 persons:

• 600g sliced calf’s liver
• 50 gr butter
• 1 tbsp olive oil
• 1 KIKU® apples, diced
• 1 tbsp finely chopped parsley
• salt and pepper
• 1 tbsp flour
• Ca. 0,1l clear broth

Preparation:

Heat butter and olive oil together in a pan. Coat calf liver slices in flour and fry in pan.
Add the diced and peeled apples, season with salt and pepper. Add broth and sprinkle with copped parsley. Place on plates and serve.

Für 4 Personen:
• 150ml Gewürztraminer
• 300ml Sahne
• 3g Kerbel
• 5g Petersilienblätter
• 5g Schnittlauch
• 5g Basilikumblätter
• 50g Karotten
• 50g Selleriestange weiß
• 200g KIKU® Äpfel
• 20g Butter
• 80g Südtiroler Speck in dünne Scheiben geschnitten
• 8 Scheiben Südtiroler Speck in dünne Scheiben geschnitten zum Garnieren
• 20g Mehl 00
• 250ml Samenöl
• Salz und Pfeffer
Für den Kartoffelteig:
• 400g mehlige Kartoffeln
• 100g Mehl
• 50g Kartoffelmehl
• 2 Eidotter
• Salz und Pfeffer
• 1g Muskatnuss gerieben

Zubereitung:
Den Gewürztraminer in einer Pfanne 3 Minuten kochen lassen, Sahne dazugeben und solange kochen bis die Sauce leicht eindickt. Die Karotte und die Selleriestange schälen, in 1⁄2 cm große Würfel schneiden. Vom Apfel mit der Aufschnittmaschine 4 Scheiben zu je 1mm schneiden und für die Garnitur zur Seite legen. Den restlichen Apfel in 1⁄2 cm große Würfel schneiden. Das Samen Öl in einer Pfanne erhitzen. Die 4 Apfelscheiben im Mehl wenden und diese im Öl kurz backen. Darauf achten, dass die Apfelscheiben nicht dunkel werden. Die Apfelscheiben aus dem Öl nehmen und für die Garnitur bei Seite legen. Die Speckscheiben in feine Streifen schneiden. Die Butter in der Pfanne erhitzen, die 8 Speckscheiben für die Garnitur darin kross anbraten und für die Garnitur bei Seite stellen. In derselben Pfanne die Speckscheiben, das geschnittene Gemüse und die Apfelwürfel 1 Minute bei mittlerer Hitze dünsten. Gedünsteten Speck, Gemüse und KIKU® Äpfel in die Gewürztraminer Sauce mischen. Petersilienblätter, Schnittlauch und Basilikum fein schneiden und in die Sauce geben.

Die Kartoffeln mit der Schale kochen, abseihen, auskühlen lassen und schälen. Durch die Kartoffelpresse drücken, Kartoffelmehl, Eidotter, Salz und Muskat in die Kartoffelmasse mischen und rasch zu einem Teig kneten. Aus dem Teig 5 cm lange, fingerdicke Nudeln rollen, die an den Enden spitz auslaufen. Salzwasser aufkochen, die Kartoffelnudeln in das Wasser geben, sobald sie an der Oberfläche schwimmen mit einem Schaumlöffel herausnehmen und in die heiße Sauce geben. Die Kartoffelnudeln mit der Sauce kurz aufkochen und auf 4 Teller verteilen. Mit je 2 gebratenen Speckscheiben und 1 Apfelscheibe garnieren, sofort servieren.

for 4 persons:

• ¼ l blond beer
• 180g flour
• 2 eggs
• Pinch of salt
• 2½ tbsp sugar
• 4 KIKU® apples
• Oil for frying
• 1 tsp powdered cinnamon
• Icing sugar

Preparation:

Blend beer, flour, eggs, salt and 1/2 tbsp sugar into a thick mixture. Peel and core the apples. Cut the apples into approx. 1/2cm thick slices and dip the slices into the mixture. Fry to a golden-yellow colour in hot oil. Mix 2 tbsp sugar and 1 tsp powdered cinnamon and dip the fritters in the mix.

for 4 persons:

• 2 large KIKU® apples
• 250g flour
• 5 eggs
• approx. ½ l milk
• pinch of salt
• 2 tbsp sugar
• 2 tbsp butter
• Icing sugar for decoration

Preparation:

Peel and core apples and cut into thin slices. Mix flour and milk to a paste, add salt and eggs. Warm the butter in the pan and lightly fry the apples. Pour the paste to a depth of 1 cm over the apples and fry on both sides until golden-yellow. Cut the apple pancakes into pieces in the pan, add sugar and caramelise.

Ingredients for 12 muffins

500g KIKU® apples
200 g butter
250 g sugar
4 eggs
300 g flour
1 sachet paking powder
2 tbsp cinnamon
100 g chopped walnuts

Preparation

Beat butter, sugar and eggs to a foamy consistency.
Sieve flour with baking powder and mix in.
Add cinnamon.
Cut the KIKU® apples into small cubes and mix with the walnuts.
Bake for 15 minutes at 180°C.

for 4 persons:

• 900g natural yogurt
• 200g liquid sugar
• Zest of 1 lime
• Juice of 2 limes
• Juice of 3 KIKU® apples
• Finely chopped peel of 1 KIKU® apple
• 1 tbsp ice cream to bind

Preparation:

Mix all ingredients together and freeze.

for 4 persons:

• 1kg KIKU® appls, peeled and cored
• 500g chopped onions
• 250g raisins
• 60cl apple vinegar
• 350g cane sugar
• 2 tbsp salt
• 3 tbsp finely chopped ginger
• 1 tbsp mustard powder
• ½ cayenne pepper
• Grated peel and juice of 1 orange
• 120g grated almonds

Preparaton:

Place all ingredients except the almonds into a pan and cook on a low heat.
Cook for approx. 1 hour.
Place in sterilised, sealable jars.
Let the chutney mature for 4 weeks before use.
Ideal with grilled meats or with cheese.

Für 4 Personen:
• 1kg KIKU® Äpfel, geschält und entkernt
• 1 V anillestange
• 1⁄2 Zimtstange
• 350g Gelierzucker
• 30g gehackte Pistazien

Zubereitung:
Äpfel, Vanillestange und Zimtstange einkochen. Gehackte Pistazien untermischen In sterilisierte, gut verschließbare Gläser füllen. Gut verschließen und kühl lagern. Ideal für ihr Frühstück!