Easter brunch recipes with apple

Marlene apples are not only delicious to enjoy just like that, but are also excellent for culinary use. That's why top chef Wally Bosman (ex restaurant Toscanini) developed an exquisite Easter brunch with Marlene® apples, perfect for the Easter season.

Easter brunch recipes

A menu for Easter brunch that, with a little tweaking, can even be served entirely vegetarian. Who wouldn't want that? An appetizer with a salad and fresh Granny Smith is followed by a classic risotto with Sudtiröler speck and Red Delicious Marlene® apple. For dessert he chose Apfelstrudel with Golden Delicious.

Bring on that Easter brunch!

What makes Marlene® apples so special?

The aroma and taste of Marlene® apples are shaped by the unique climate of South Tyrol. With more than 300 days of sunshine and 2.000 hours of sunshine a year, the apples ripen perfectly here. In addition, the large difference in day and night temperatures creates a perfect sweet-sour balance in the apples, resulting in a crisp bite and brilliant color. In short, the geographical location on the southern side of the Alps combined with the Mediterranean climate give the apples their unique and delicious flavor.

This makes South Tyrol the most extensive European region where apples are grown and therefore a true paradise for apple lovers.

The Easter brunch

Are you doing anything special for Easter brunch?? We still hide a few chocolate eggs in the garden. We also make an extensive Easter brunch. So I was very happy with these recipes from Top Chef Wally Bosman. This way I come up with something different for Easter brunch and because it's healthy with apples, we also get our healthy products.

With all the extra chocolate we're snacking on these days, that's a good thing.

Appetizer: Salad of raddichio, Marlene® Granny Smith apple, speck, asiago cheese and hazelnut

Ingredients for 4 persons

– 2 raddicchio chioggia
– raddichio tardivo 1x
– 1 Marlene® Granny Smith apple
– red onion
– 1 tbsp roasted hazelnuts
– 150 grams asiago cheese
– 80 grams Sudtiröler Speck finely chopped (replace with vegetarian speck for the vegetarian version)
– apple vinegar
– olive oil
– mustard
– pepper & salt

Make a vinaigrette from the olive oil, apple vinegar, mustard, pepper and salt.
Cut the asiago cheese into small cubes and set aside.
Roast the hazelnuts for about 10 minutes at 140 degrees until golden brown.
Let them cool and cut into chunks. Mix with some salt and a few drops of olive oil
Lightly fry the red onion and Sudtiröler speck in a frying pan and add to the dressing.
Chop the radicchio tardivo and the chioggia and mix with the asiago cheese, some hazelnuts and the dressing.

Raddichio is a bitter lettuce.
You can also replace the Asiago cheese with a piece of Parmesan cheese.
Tyroler Spreck is often on sale at Aldi, but if you can't find it you can of course use regular bacon as well.

Main course: Risotto with Marlene® apple and fennel sausage

Ingredients, for 4 persons

– 300 grams of arborio rice
– 600 grams of Marlene® Red Delicious apple peeled and diced
– 1 large onion
– two fresh fennel sausages (replace with vegetarian sausage, for a vegetarian risotto.
– 125 ml of dry white wine
– knob of butter
– 1.2 liters chicken stock
– 15 grams of grano padano
– 1 chicory
– olive oil

Cut the sausage into pieces and fry until golden brown in a pan with 1 tablespoon of oil. Keep stirring regularly while you cut the apple into ½ cm cubes and peel and chop the onions.
Add the onion to the sausage slices, keep stirring regularly and fry lightly until the onion is glazy.
Meanwhile, simmer the broth in another pan over low heat. Add the rice to the onion and sausage and stir for 2 minutes and pour the wine into the pan. Let the wine boil down.
Ladle in a few tablespoons of broth at a time, stirring frequently until all the liquid has been absorbed.
Keep doing this for about 20 minutes until the rice is cooked and creamy but still has bite. Add the diced apple to the rice halfway through the cooking process.
Cut the chicory into thin strips, stir them with the butter and grano padano through the risotto, taste and season with some pepper.

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Dessert: Marlene® Apfelstrudel with malaga ice cream

Ingredients, for 4 persons

– 6 sheets of filo pastry
– Marlene® Golden Delicious apple 1 time
– 1 tbsp sugar
– 1 tsp cinnamon powder
– vanilla stick 1 x
– one tbsp toasted pine nuts
– knob of butter
– lemon
– powdered sugar for sprinkling

Preheat the oven to 210 degrees. In a small saucepan over low heat, melt the butter. Peel the apple and cut into very small cubes. Mix the apple in a bowl with the sugar, few drops of juice and zest of ½ lemon, pine nuts, pith of vanilla and cinnamon powder.
Pull a sheet of filo pastry loose from the other sheets and place it on a – with baking paper lined – baking tray.
Spread with some melted butter and spoon some apple filling on the filo pastry. Form the apples into a narrow strip and roll the filo pastry into a roll as tightly as possible.
Bake in the oven for about 15 minutes. Let cool slightly, sprinkle generously with powdered sugar and serve with malaga or vanilla ice cream

More Marlene apples

I have often received Marlene apples and used them to make apple bread or chocolate apple tarts. You may also have seen the commercial for these apples on television recently. ‘Marlene daughter of the Alps’. The apple is becoming increasingly popular and here at home we understand this.

The taste of the apple is full and very tasty. Buy the apples at the specialized greengrocer's. For more information take a look at the site.

No greengrocer nearby. A different brand of apple is of course also fine, just note which apple is used in the recipe.