Apple Spread

Fruit preserves are my favorite bread spreads… especially home made ones. My grandmother used to make amazing fruit jellies and I would be the first kid in queue waiting for it. She would make jellies of Mango, Apple, Indian Olives (Jalpai) and other fruits, and I loved them! I really miss her a lot!

During this weekend, while thinking of cookie recipe ideas, I decided to bake cookies with some fruit filling in it. And what could be better than making the filling at home with fresh fruits? I had apples and hence the choice was ‘Apple Spread’. I didn’t have much idea about the recipe and called my mother in law for some help. Let me tell you …. she’s an amazing cook too and she was more than happy to share the recipe with me. I tweaked it a little bit and added Fennel powder to the recipe.

Try it out, and you will not be disappointed at all 🙂

Pic 1

Preparation Time (all inclusive): Around 35-40 minutes


Apples – 3 medium, skin peeled, seeded, cut into small cubes

Water – 1.5 cups

Brown sugar – 70 g

Cinnamon powder – 1/2 teaspoon

Fennel powder – 1 teaspoon

Lemon juice – 1.5 teaspoons


Step 1: Add the water in a U-shaped pan and heat it for 1-2 minutes.


Step 2: Add the apples and bring to boil.


Step 3: Add the sugar and Fennel powder. Stir every 1-2 minutes. Once the apples are soft, use a masher to mash the apples so that they are broken (do not mash completely). Add the cinnamon powder and mix.


Step 4: Turn off the heat. Let it cool for 2-3 minutes. Add the lemon juice and mix it well. Mash it to a paste or to the consistency desired. Let the spread cool completely. Transfer into an air tight jar and store in the fridge.

Pic 2

A few tips:

  • If you don’t have a masher, you can use a pestle as well to mash the apples.
  • You can use white sugar instead of brown as per your preference.

Fish in Turkish style (Pilaki)

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Turkey has been one of the most fascinating countries I have visited till date. Starting from the people to the food! Yes, I loved the food and even 10 days at a stretch seemed too less a period!

Hence, after my return, I wanted to try my hand at Turkish food. I tried out some of the mezze appetizers and it turned out to be quite good! We’ll come to that later.

I’m sure fish is a favorite to many of you and Pomfret…. yummm! ‘Pilaki’ in Turkish refers to a dish cooked in a sauce made out of onion, garlic, carrot, potato, tomato or tomato paste, sugar and olive oil. Fish Pilaki is quite a popular dish there and I chose Pomfret for this one. I’ve tweaked the recipe a little bit to suit my style.

As for the taste of this dish, this is definitely yummmmm! So just go for it!


Serves: 2 – 3

Preparation Time: 10-12 minutes

Cooking Time: 30-35 minutes


Olive Oil – 3 tablespoons

Pomfret – 2, big sized. You can use smaller ones as well depending on the size of your oven dish. 

Potato – 1 big or 1-2 medium, diced

Carrot – 1 big, chopped

Red or Yellow pepper – 1, cut into small square like pieces

Onion – 2, chopped

Tomato – 2 large, chopped / Tomato juice

Garlic cloves – 3 to 4 cloves finely chopped

Green Chilli – 2, seeded and chopped

Lemon – 1 to 2, juiced

Bay leaves – 2-3

Sugar – 1 teaspoon

Ground black pepper

Parsley/Coriander leaves – to garnish

Salt – to taste


Step 1: Cut the fish on the top and bottom carefully without cutting the backbone.


Step 2: Heat oil in a pan. Put the onions, garlic and chilli and cook until soft. Meanwhile, pre-heat the oven to 170C/ 3250 F for 5-7 minutes.


Step 3: Add the carrots and potatoes and cook for another 3-4 minutes. Stir in the tomatoes, sugar and bay leaves.


Step 4: Add around 2 cups of water and bring to boil. Lower the heat and cover the pan, let cook for 5-10 minutes, until the vegetables are soft. Make sure you don’t cook for too long, else the vegetables may become mushy. Add salt and pepper according to taste.


Step 5: Place the vegetables at the bottom of an oven proof dish and place the fish on the top. Cover the fish with rest of the vegetables over them. Pour in the lemon juice on top making sure it covers the fish properly. Put a few parsley/coriander leaves on top.


Step 6: Place the dish in the oven for around 20 minutes or until the fish is cooked. Remove from the oven and allow it to cool. Garnish with parsley/coriander and serve hot with bread or rice.


Tips to adapt:

  • You can use other fish like Mackerel, Shellfish, mussels etc as per your taste, instead of Pomfret.
  • If you don’t have olive oil, you can use vegetable oil as well.
  • For a vegetarian option of this dish, replace fish with beans.