Here are 10 interesting facts you probably didn’t know about apples.

1-More than 2,500 varieties of apples are grown in the United States, but only the crabapple is native to North America.

2-Apples contain no fat, sodium or cholesterol and are a good source of fiber.

3-Apple trees take four to five years to produce their first fruit.

4-Apples ripen six to 10 times faster at room temperature than if they are refrigerated.

5-Apple varieties range in size from a little larger than a cherry to as large as a grapefruit. The largest apple ever picked weighed 3 pounds.

6-Apples harvested from an average tree can fill 20 boxes that weigh 42 pounds each.

7-Apples are a member of the rose family.

8-The top apple producers around the world are China, United States, Turkey, Poland and Italy. Apples account for 50 percent of international deciduous fruit tree production.

9-A peck of apples weighs 10.5 pounds. A bushel of apples weighs about 42 pounds.

10-It takes about 36 apples to create one gallon of apple cider.

Ingredients

-Olive oil, for frying
-6 thick-cut meaty beef short ribs
-1 large head of garlic, cut in half horizontally
-1 heaped tbsp tomato purée
-1 x 750ml bottle red wine
-1 litre beef stock
-150g pancetta lardons
-250g small chestnut mushrooms, trimmed and halved
-Sea salt and freshly ground black pepper
-Chopped flat leaf parsley, to garnish

Directions

Preheat the oven to 170°C/Gas 3.

Heat a deep-sided roasting tray on the hob and add a glug of olive oil. Season the short ribs thoroughly, then fry for 10–15 minutes to brown really well on all sides.

Add the halved garlic head, cut side down, pushing it to the bottom of the pan. Add the tomato purée and heat for a minute or two to cook it out. Pour in the wine to deglaze the pan, scraping up the bits at the bottom. Bring to the boil and cook for 10–15 minutes until the liquid is reduced by half, then add stock to nearly cover the ribs (you’ll need less stock if your roasting tray isn’t very large). Bring to the boil again, basting the ribs with the juices.

Cover the roasting tray with foil and cook in the preheated oven for 3–4 hours, basting now and then until the meat is tender and falling away from the bone.

About 10 minutes before the short ribs are ready to come out, fry the pancetta for 2–3 minutes until crisp and golden. Add the mushrooms and cook for 4–5 minutes until tender. Drain off any excess fat.

When the short ribs are ready, remove from the oven and transfer to a serving dish. Squeeze the garlic cloves out of their skins and pass through a sieve. Spoon off any excess fat from the beef cooking liquid, then strain it through the sieve and mix with the garlic. (If the sauce is too thin, reduce the cooking liquid by heating for 10–15 minutes more after straining.)

Serve the short ribs topped with the hot pancetta and mushrooms and the sauce poured around. Garnish with chopped flat leaf parsley.

Did you know that the nutritional properties of bananas in your kitchen while they differ more mature ? Being more mature , they become sweeter .

Why ? Because there are enzymes in bananas which start back on sugar . This can make it easier and banana digestion in the gut .

In addition , Japanese researchers have recently discovered something interesting about bananas ; while the banana ripens , it produces more antioxidants than that when it is cooler .

When bananas has dark spots on skin, it produces what is called TNF , or Tumor necrosis factor , a substance that fights cancer and abnormal cells .

This means that , as these black spots are , the stronger is the banana in the killing of cancer cells .

Ingredients

-8 oysters
-300g piece skinned salmon fillet
-3 large scallop or 6 smaller scallops
-6 large raw tiger prawns
-500ml fresh fish stock
-50g butter
-1 large shallot, chopped as finely as possible
-200ml white wine or dry vermouth, or half of each
-150ml 

-whipping cream large handful mixed soft herbs including parsley
and chives, finely chopped
-1 tbsp lemon juice
-150g fresh spaghetti
-drizzle olive oil
-chervil or parsley
-sprigs, to serve

Directions

1-Prepare all the seafood by first opening the oysters into a sieve over a bowl to catch the juices (see video technique). Trim and slice the salmon into 6 equal-size square chunks. If the scallops are large, cut them in half lengthways. Peel and devein the prawns if needed.

2-Place the strained oyster juice and fish stock into a shallow saucepan and bring to a simmer. First add the salmon and poach for 1 min. Add the prawns and oysters (if using large ones) and poach for 1 min more. Add the scallops and poach for 1 min more, then add the oysters (if small) and simmer everything for a final min until just cooked.

3-Carefully tip the fish and poaching liquid into a sieve over a large saucepan or bowl, keeping all the salmon chunks intact.

4-Heat half the butter in the cleaned shallow pan and add the shallot. Cook very gently for 5 mins until soft but not coloured, then pour in the alcohol and boil until reduced to a few tablespoons. Pour in the poaching liquid and boil down until reduced by half, about 20-25 mins. Stir in the cream and, once more, reduce by half. Turn down to a gentle simmer and whisk in the rest of the butter.

5-Gently add the seafood to the sauce, taking care not to break up the salmon. Simmer lightly until heated through, then add most of the herbs, squeeze over the lemon juice and set aside.

6-Meanwhile, cook the spaghetti in plenty of boiling water until just done, about 3-4 mins, then drain well and add back to the pan with a drizzle of olive oil and the rest of the herbs. You are now ready to plate up.

7-Use a roasting fork to twirl a neat bundle of spaghetti. Stand the bundle in the middle of a warm large pasta bowl. Alternate the salmon and seafood around the pasta. Spoon the sauce over the seafood, top the pasta with the chervil or parsley sprigs and serve immediately.

Ingredients

-6 cups (1.5 L) chicken juice
-4 medium potatoes, peeled and cut in 1” (2.5 cm) pieces
-2 large onions, chopped
-6 leeks, chopped (white and light green parts only)
-½ cup (125 mL) 35% whipping cream
-3 tbsp (45 mL) chopped fresh parsley
-2 tbsp (30 mL) butter
-1 tsp (5 mL) dried oregano

Directions

1. In large saucepan, bring broth to boil over medium-high heat; stir in potatoes, onions and leeks. Reduce heat to low; cover and cook for 20 minutes.

2. Purée mixture using immersion blender. Stir in cream, parsley, butter and oregano; cook for 5 minutes, stirring often. Serve immediately.

"Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss - Chicken Cordon Bleu"

Ingredients

-6 skinless, boneless chicken breast halves
-6 slices Swiss cheese
-6 slices ham
-3 tablespoons all-purpose flour
-1 teaspoon paprika
-6 tablespoons butter
-1/2 cup dry white wine
-1 teaspoon chicken bouillon granules
-1 tablespoon cornstarch
-1 cup heavy whipping cream

Directions

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Ingredients

-3 cucumbers, seeded and sliced
-1 1/2 cups crumbled feta cheese
-1 cup black olives, pitted and sliced
-3 cups diced roma tomatoes
-1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved
-1/2 red onion, sliced

Directions

In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.