Marlene
Assortment
Standard varieties
Royal Gala
Golden Delicious
Granny Smith
Stayman Winesap
Braeburn
Red Delicious
Fuji
presented by Marlene®
SweeTango™
RedPop®
Giga®
yello®
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Royal Gala
Golden Delicious
Fuji
Granny Smith
Red Delicious
Braeburn
GoldRush
Pinova
Topaz
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25 years Marlene®
Discover the anniversary look!
main dish
MELA RIPIENA
25 years Marlene®
Discover the anniversary look!
preparation time
up to 15 min.
difficulty
medium
apple
Fuji
Ingredients
serves 4
3 small Fuji apples
100 g of couscous
200 ml of vegetable stock
5 tablespoons of olive oil
1 teaspoon of turmeric
Salt and pepper
1 teaspoon of ras el hanout (oriental spice)
1 lemon
1 orange
A little chopped parsley
FOR THE SPROUT SALAD
Different types of sprouts (e.g. soybean, beetroot, pea and alfalfa)
VINAIGRETTE
Safflower oil
soy sauce
apple vinegar
½ diced shallot
salt and pepper
APPLE STUFFED WITH FRUIT COUSCOUS AND SPROUT SALAD
Preparation
Bring the vegetable stock to a boil, adding the olive oil, turmeric and ras el hanout.
Season with salt and pepper and combine with the couscous. Briefly bring to a boil, then let it sit with the lid on.
After 3-4 minutes, mix it with a fork.
Hollow out the apples with a spoon and rub them with a dash of lemon juice so they remain a beautiful light colour inside.
Separate the flesh from the core and cut into small pieces, peel the orange and add both to the couscous together with the parsley.
Season again with salt and lemon juice to taste.
Stuff the apples, decorate them with the sprouts and sprinkle with the vinaigrette.
show more
main dish
WHOLEMEAL SPELT PASTA
starter
CREAM OF APPLE SOUP
starter
Marinated raw apple
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