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More than just a cup of tea - Part 2
May 29, 2016
Baked apples with lemongrass
The rest of my lemongrass ended their journey here instead of in my herbal brew. I think I could have used more in the coconut milk infusion for a bigger lemongrass smack in the face instead of a barely there hint. Next time I’m going to try different fruits - maybe some pears, peaches and berries or whatever is going cheap.
Ingredients (serves 4)
50ml reduced fat coconut milk
2 lemongrass stalks, peeled, finely sliced
4 medium apples
Thumbsize piece fresh ginger, peeled and finely grated
1 tbsp honey, or to taste
Juice and zest of two limes
1-2 tbsps pistachios, toasted
Preheat the oven to Gas Mark 6, 200C, 180C fan.
Finely slice one lemongrass stalk. Cut the other stalk in half and bash with the back of a knife.
Warm the coconut milk in a small pan over a low heat, add the bashed lemongrass. Stir, cover and set aside to infuse for 30 minutes.
Prepare four 25cm squares of foil.
Peel the apples, half and core, then cut into thick slices. Divide between the four squares of foil. Add the sliced lemongrass, ginger and drizzle over with honey, lime juice and zest. Seal the parcels and bake for 30 minutes or until the apples are soft and tender.
Serve with the coconut sauce and sprinkled over with pistachios.
Nutritional information per serving: 83kcal, 347kJ, 1.4g protein, 3.6g fat, 11.9g carbohydrates, 1.1g fibre