01
Jun
2019

Apple Cider Sausages and Hot Pink Ladies - Low Fibre

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Two new recipes celebrating Red Apple Day (19 June 2019) – red apples contain fibre and antioxidants


 

Apple Cider Sausages - Low Fibre (*Vegetarian Option)


Low fibre (makes 4 serves) 2-3 grams of fibre per serve. NOTE: Quorn sausages are approximately 3 grams of fibre each  (click here to view the high fibre recipe alternative)


Ingredients

8 lean chicken (or Quorn®) sausages

1 red apple peeled cored and cut into thick wedges

2 medium peeled carrots

50 grams of chopped yellow squash

1 teaspoon of garlic powder

1 tablespoon of dried Italian herbs

1 tablespoon extra-virgin olive oil

400mls of a dry cider

200mls of low sodium chicken or vegetable stock

1 tablespoon of arrowroot flour

50 mls of pouring cream

Method 

Heat oil in a thick bottomed pan and gently fry the sausages until golden brown

Take the sausages out and put them aside

Put the pan back on medium heat and add apple squash and carrot, and cook until soft

Add cider, stock, herbs, garlic powder and sift in flour and stir until thickened a little add the sausages and simmer for 5-10 minutes, add cream and simmer for a further 5-10 minutes, add more flour if you want a thicker sauce

 


Hot Pink Ladies - Low Fibre


Low fibre (makes 4 serves), 2-3 grams of fibre per serve (click here to view the low fibre/residue recipe alternative


Ingredients

1 kilo of pink lady apples peeled cored and cut into small chunks

2 tablespoons of butter or coconut oil, melted to a liquid

3 tablespoons of corn flakes

1 teaspoon of vanilla extract

Sprinkle of cinnamon (optional)

Ice cream of your choice to serve

Method

Heat the oven to 200 C

In a baking dish add the butter or oil and mix the vanilla extract through the butter or oil

Place the apples in the dish and thoroughly mix them to cover them in the butter or oil

Sprinkle with cinnamon

Bake for 10-15 minutes until soft

Remove from the oven , place apple into separate dishes

Serve warm with ice cream of your choice and sprinkle with cornflakes for an added crunch