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Wednesday, 6 March 2013

Apple Nachos

I made this  to take to one of my nephews birthday gathering. Tasty, quick, and even (kind of) healthy! Recipe inspiration came from here: The Enjoy Life Not Nuts Seed And Fruit Mix (Mountain Mambo) suggested in the recipe was the perfect topping, because my nephew has a nut allergy, and these are nut free! One 46 g package was the ideal amount, and I happened to have some of them in my kitchen. If you cannot find this mix, it would be easy to throw together a similar mix of your own…I have listed some suggestions below.

Apple Nachos

6 apples (I used 4 Granny Smith and 2 Galas)
2 Tbsp Lemon Juice
½ cup water
1/3 cup chocolate chips
3 Tbsp cream (or enough to make your chocolate chip mixture able to drizzle)
1 -46 g pkg Enjoy Life not nuts seed and fruit mix (Mountain Mambo)
1/3 cup total of your choice of a mixture of any of these ingredients you choose: chopped walnuts, pecans, peanuts, sunflower seeds, pumpkin seeds, dried cranberries, chocolate chips, dried apples, dried apricots, coconut flakes etc)

Core the apples and slice into wedges, depending on your apple size you should get 16-20 slices per apple.
Mix together the lemon juice and water in a bowl, and dip all of the apple slices in the lemon juice.(this will stop the apple slices from browning) Let drain for a minute or two, and then lay out on a paper towel or tea towel, in a single layer, and blot with another towel, to remove any excess moisture. You want the slices dry so that your toppings will adhere, and not just run all over your plate!
Arrange 1/2 of the apples in a fairly thin layer on a serving tray and set aside.
In a heat proof bowl over boiling water, melt the chocolate chips and the cream until they make a smooth sauce, thin enough to drizzle, but not too thin.
Drizzle 1/2 of the sauce over apples and top with 1/2 of the Nut/Fruit mix or the mix of your choice.
Repeat with remaining apples, sauce and toppings.
Let cool in the fridge for approx 1 hr to let the chocolate set.
Serve chilled!

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