Christmas
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Spicy Apple Crisps with Goats Cheese Dip

Pink Lady apples are my favourite. Always have been, always will be – the Royal Gala came close when I tried it this National Apple Day, but didn’t quite knock it off the top spot.

When invited to create a recipe using Pink Lady apples, I was kind of stumped for a little while. Because dude, they’re so ridiculously sweet and crunchy and delicious on their own straight from the fridge, how can I top that?

I don’t know if I can say that I have topped that, but I think I’ve come pretty damn close with this snacky little idea.

Apple Crisps

Apples are sweet, this we know. So when you sprinkle chilli flakes over them and dry them out in the oven, they’ve got a wicked sweet chilli situation going on – without all the calories in Sensations, am I right guys?

To balance out that chilli kick, we’ve got a sharp, cooling dip knocking about on the side.

Goats Cheese, Garlic and Herb Dip

You can judge me for using garlic granules if you want, and use fresh grated garlic or slow roasted garlic in its place, but me and garlic granules are having a moment right now, so here they are.

The use of soft goats cheese and goats milk yoghurt makes for a really good taste, total dairy free-ness (essential for me these days, woe) and the perfect consistency for dipping.

Honey Roasted Nuts

Honey roasted nuts are a non-essential but deliciously frivolous addition to this already high maintenance snack. Just do it. You deserve it.

Spicy Apple Crisps with Goats Cheese Dip

I’m obsessed with these. What do you think? Ooh, and what’s your favourite thing to do with Pink Lady apples? Tell me in the comments.

4 pink lady apples
chilli flakes to sprinkle

50g soft goats cheese
3 tbsps goat yoghurt
handful fresh herbs, chopped
1 tsp garlic granules
salt + pepper to taste

1 handful honey roasted nuts

  1. Pre-heat your oven to Gas Mark 4 (conversions here).
  2. Slice the apples around 3mm thick and arrange on a wire rack set over a baking tray (you may need to do them in batches). Sprinkle with chilli flakes and bake for 15 minutes.
  3. Turn them over, sprinkling the other side with chilli flakes and bake for another 10-15 minutes. Repeat until crunchy.
  4. Meanwhile, make the dip by putting all of the ingredients into the bowl and gently stirring (a whisk is handy if you have one) until combined.
  5. Crush the nuts in a pestle and mortar or bash them with a rolling pin.
  6. Serve your crisps with the dip and nuts on the side or generously drizzled over them.

P.S – I’ve started putting images in my posts that are the perfect size for Pinterest. How do we feel about this? Annoying? Too big? Tell me, do, this is all for you after all.

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This post was brought to you in collaboration with Pink Lady apples, make sure you’re following them on Twitter too to keep up with their antics.

4 Comments

  1. Oh lord, those honey roasted peanuts are great. I cant stop myself though, and before I know it half the tub has gone!
    This looks lovely, I’d love to try it πŸ™‚

    • Believe me I feel your pain. I used a handful for this recipe then ate the rest of the ruddy packet! Can’t look at peanuts again for a few days..

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