You know when you haven’t talked to someone for a while? They haven’t talked back either and you have no idea how to start a conversation again? I am having this with my baby blog. It’s been a while. It feels so wrong having all these recipes and gorgeous photos I took stored in folders as time passes. But here I am again, publishing a post after a week of behind the scene conversation to prepare for something fun. A fellow cook (@thekitchenbabe) and I decided to gather a few cooks on instagram and start posting recipes we cook and photograph according to what’s in season.

#EatTheLebaneseSeason is the account and hashtag we decided to use to archive the recipes. This is our first week and things look very promising! We are now 9 passionate cooks willing to take the challenge and play with the seasonal produce! Care to join? Post your recipes on your blog and instagram account with the hashtag #EatTheLebaneseSeason and we’ll regram the best recipes. We’ll be posting the coming week’s ingredient early in the week to give you enough time to prepare and shoot your recipes.

This week’s challenge is, *drumrolls* APPLES!

Lebanon is having trouble with exporting and selling all the apples produced and companies and individuals are rushing to find solutions to fix what the government is failing to solve. So we decided to take it the only way we can help: buy apples and use them!

My entry for the challenge is an apple spread I tried a few years ago and decieded to use a lot of the apples I have stacked in crates for a month now. I saved this recipe from Food52.com and tried it once the way it is but the second time, I tried a bigger batch and did a few adjustments to make this recipe vegan and sugar-free. While Food52 recipe calls for roasted apples, with skin and seeds, to be run through the food mill, I prefer to core the apples, run them through the food processor, then into the food mill to get rid of the skin. Running the pulverized mixture into a sieve would take too long. Reserve the cores in a bag in the fridge and use in a recipe I’ll be posting this week.

Try this recipe for a Christmas gift idea, or have a spoonful every now and then, or use it in a fluffy and delicious pancake recipe

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