Lesi sikhwama esinamahloni esiphuthumayo sinomlingo kusuka kuma-apula we-tart okwenza kube ngcono kunezingxube eziningi. Ukuhlanganiswa neklabishi kanye nokugqoka okumnandi lokhu kukhishwa kwe-cole kulula futhi kuyabuqabula futhi kukhulu kumasangweji e-ingulube.
Okuzokwenza
- Izinkomishi ezi-3/700 mL ezincane zicutshiwe Ama-apula kaGranny Smith
- Ikhanda le-1/2 lekhabishi elimhlophe
- 4 wezipuni juice juice (ijusi of ulamula amabili)
- 1 indebe / 240 ml wamanzi
- Ukugqoka:
- 1/2 indebe / 120 mL imayonnaise
- 1/4 indebe / 60 mL cilantro (oqoshiwe)
- 2 wezipuni / 30 ml omnandi kalamula
- 2 wezipuni / 30 ml umnqumo noma amafutha yemifino
- 2 wezipuni / 30 mL ushukela
- 1 isipuni / 15 mL lwesinaphi
- 1 isipuni / 5mL fresh thyme (oqoshiwe)
- 1 isipuni / 5 mL imbewu caraway
- 1 ithisipuni / usawoti 5 ml
Indlela Yokwenza
1. I-peel kanye nama-apula aphambili. Sika zibe izingcezu ezincane zezicucu zomdlalo. Beka esitsheni esingenakinsimbi esine-1 indebe yamanzi ijusi lama-lemons amabili. Lokhu kuzokusiza ukugcina ama-apula angavuli. Vumela ama-apula ahlale enhlanganisela imizuzu engu-15 noma ngaphezulu.
2. Esigumbini esikhulu sepulasitiki noma esilalini, engeza lwesinaphi, ujusi kalamula, usawoti, i-thyme, ushukela, kanye nembewu ye-caraway. Hlanganisa izikhathi ezimbalwa. Ukusebenzisa i-whisk, gxila kancane emafutheni ukuze ukhiphe ukugqoka.
Uma amafutha ehlanganiswa kahle, gxuma emayonnaise.
3. Engeza iklabishi eqoshiwe kanye nama-apula izingcezu bese uphonsa ukugqoka. Ukumboza isitsha nge-plastiki ukugoqa nokubeka endaweni efrijini okungenani ihora elilodwa ngaphambi kokukhonza. Lokhu kushaywa kufanele kusetshenziswe usuku olulungiselelwe.
4. Yengeza ingulube ye-ingulube noma i-pulp sandwiches etholwe noma ukhonjiswe njengendwangu yecala.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 210 |
| Inani lamafutha | 14 g |
| I-Fat egcwele | 2 g |
| I-Fat Unsaturated | 5 g |
| I-cholesterol | 6 mg |
| I-sodium | 431 mg |
| Ama-carbohydrate | 21 g |
| I-Fiber Dietary | 6 g |
| Amaphrotheni | 3 g |