Read the book and then get cooking. Food. Recipe.
Thursday, 8 October 2015
Tuesday, 6 October 2015
Monday, 5 October 2015
My Apple Cake in an Iron Skillet.
- Preheat oven to 200°C.
For start:
200 g Butter
3/4 cups Sugar
4 - 5 Granny Smith Apples (What's your favorite type of apple?), peeled, cored and cut into six equal pieces
In a 22-25cm skillet, melt 200 g butter over low heat.
Add 3/4 cup sugar to the pan and stir around, then place apple slices, cut side down, in the pan.
Don’t pack them too tightly, but try not to leave overly large gaps.
Allow this to cook over low/medium-low heat while you make the dough.
For the dough:
- 70 g flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 2 eggs
- 50 g of sugar
- 20 g butter, melted
- 100 ml milk
- 1 tbsp vanilla
- 1 Apple peeled, cored and cut into small equal cubes - Chop up!
Sift together flour, baking powder and salt.
Beat the eggs with the sugar until the mixture foams and turn pale.
Then add the melted butter, milk and vanilla aroma.
Whisk again.
Add flour mixture gradually while continuing to beat.
Gently stir in 1 chopped apple (Apple that are cut into small cubes!).
Fold all together till the chopped apple are all incorporated.
Remove skillet from heat.
Spoon dough over the top, then spread gently so dough is evenly distributed.
Bake for 25 to 30 minutes, or until cake is golden brown and bubbly.
Allow cake to sit in skillet for five minutes, then invert onto a serving plate.
Don’t worry if some of the topping isn’t perfect - it’ll taste perfect!
This cake can be eaten warm, but it's even better cold, or the next day ...
The Apple Pancake.
Recipe: The Apple Pancake — Weekend Breakfast Recipes from The Kitchn | The Kitchn
Weekend Apple Pancake
Serves 3 to 4
2 large apples (or 3 medium apples), preferably tart ones like Granny Smith
4 tablespoons sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup unsalted butter
1/3 cup dark brown sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup whole or 2% milk
1/2 teaspoon vanilla extract
5 large eggs
Powdered or cinnamon sugar, to serve
Heat the oven to 200°C.
Peel, core, and quarter the apples, then cut them into medium slices (1/4-inch thick or less).
Then cut the slices in halves or thirds.
You should have about 3 cups of chopped apples.
In a small bowl, mix 3 tablespoons of sugar with the cinnamon and ginger and set aside.
Cut the butter into chunks and place them in a deep cast iron skillet or 8x8-inch baking dish.
Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter is melted.
Take the pan out of the oven and sprinkle the 1/3 cup brown sugar over the melted butter.
Carefully spread the apples on top of the brown sugar and sprinkle the cinnamon-sugar mixture over the apples.
Put the pan back in the oven to caramelize the apples and sugar.
Whisk the flour with the remaining tablespoon of sugar, salt, and nutmeg.
Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps.
When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs, one by one.
Beat by hand for 2 minutes, or until foamy.
Let the batter rest for 5 minutes.
By now the sugar should be bubbling around the apples.
Take the pan out of the oven and pour the batter over the apples.
Bake for about 20 more minutes, or until center is set and sides are lightly browned.
The pancake will puff up dramatically but fall after a few minutes after you take it out of the oven.
If you want, serve with powdered sugar or more cinnamon sugar; I usually find that it is just sweet enough as it is.
Similar recipe:
- German Apple Pancake | Serious Eats
- German Apple Pancake | Williams-Sonoma
- Apple Oven Pancake | Williams-Sonoma
Weekend Apple Pancake
Serves 3 to 4
2 large apples (or 3 medium apples), preferably tart ones like Granny Smith
4 tablespoons sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup unsalted butter
1/3 cup dark brown sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup whole or 2% milk
1/2 teaspoon vanilla extract
5 large eggs
Powdered or cinnamon sugar, to serve
Heat the oven to 200°C.
Peel, core, and quarter the apples, then cut them into medium slices (1/4-inch thick or less).
Then cut the slices in halves or thirds.
You should have about 3 cups of chopped apples.
In a small bowl, mix 3 tablespoons of sugar with the cinnamon and ginger and set aside.
Cut the butter into chunks and place them in a deep cast iron skillet or 8x8-inch baking dish.
Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter is melted.
Take the pan out of the oven and sprinkle the 1/3 cup brown sugar over the melted butter.
Carefully spread the apples on top of the brown sugar and sprinkle the cinnamon-sugar mixture over the apples.
Put the pan back in the oven to caramelize the apples and sugar.
Whisk the flour with the remaining tablespoon of sugar, salt, and nutmeg.
Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps.
When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs, one by one.
Beat by hand for 2 minutes, or until foamy.
Let the batter rest for 5 minutes.
By now the sugar should be bubbling around the apples.
Take the pan out of the oven and pour the batter over the apples.
Bake for about 20 more minutes, or until center is set and sides are lightly browned.
The pancake will puff up dramatically but fall after a few minutes after you take it out of the oven.
If you want, serve with powdered sugar or more cinnamon sugar; I usually find that it is just sweet enough as it is.
Similar recipe:
- German Apple Pancake | Serious Eats
- German Apple Pancake | Williams-Sonoma
- Apple Oven Pancake | Williams-Sonoma
Apples & Pears cake. Gâteau Invisible Pommes & Poires.
Gâteau (cake - fr.) Invisible Pommes & Poires - Eryn et sa folle cuisine:
Published on 7 Jan 2015.
'via Blog this'
Published on 7 Jan 2015.
For 4 - 6 parts:
I used a Pyrex dish 20 x 20 cm.
Consider using tasty fruit, although sweet, especially pears.
Can be used Comice or Pass Crassane.
For a large pan or large baking dish, do not hesitate to double the proportions.
- 3 large apples (or 4 small) - Golden
- 3 large pears (or 4 small) - Pass Crassane
- 2 eggs
- 100 ml milk
- 70 g flour
- 50 g of sugar
- 20 g butter, melted
- 1 teaspoon baking powder
- 1 tbsp vanilla
- 1 pinch of salt
- Preheat oven to 200°C.
Sift together flour, baking powder and salt.
Beat the eggs with the sugar until the mixture foams and turn pale.
Then add the melted butter, milk and vanilla aroma.
Whisk again. Add flour mixture gradually while continuing to beat.
- Divide the dough obtained amount of more or less equal in two different bowls.
Peel, remove the core and seed the apples.
Cut them in half and slice very thinly with a mandolin.
As in, throw in one of the bowls, stirring to moisten the dough.
Do the same for pears in the other bowl.
- Butter and flour a 20 cm square pan.
First pour the contents of the bowl with apples, smooth.
Pour over the contents of the bowl with pears. Smooth again.
Bake for 35 minutes at 200°C.
Let cool in the pan before sprinkle with icing sugar and cut into rectangles.
This cake can be eaten warm, but it's even better cold, or the next day ...
I used a Pyrex dish 20 x 20 cm.
Consider using tasty fruit, although sweet, especially pears.
Can be used Comice or Pass Crassane.
For a large pan or large baking dish, do not hesitate to double the proportions.
- 3 large apples (or 4 small) - Golden
- 3 large pears (or 4 small) - Pass Crassane
- 2 eggs
- 100 ml milk
- 70 g flour
- 50 g of sugar
- 20 g butter, melted
- 1 teaspoon baking powder
- 1 tbsp vanilla
- 1 pinch of salt
- Preheat oven to 200°C.
Sift together flour, baking powder and salt.
Beat the eggs with the sugar until the mixture foams and turn pale.
Then add the melted butter, milk and vanilla aroma.
Whisk again. Add flour mixture gradually while continuing to beat.
- Divide the dough obtained amount of more or less equal in two different bowls.
Peel, remove the core and seed the apples.
Cut them in half and slice very thinly with a mandolin.
As in, throw in one of the bowls, stirring to moisten the dough.
Do the same for pears in the other bowl.
- Butter and flour a 20 cm square pan.
First pour the contents of the bowl with apples, smooth.
Pour over the contents of the bowl with pears. Smooth again.
Bake for 35 minutes at 200°C.
Let cool in the pan before sprinkle with icing sugar and cut into rectangles.
This cake can be eaten warm, but it's even better cold, or the next day ...
'via Blog this'
Sunday, 4 October 2015
Apple Cake in an Iron Skillet.
Apple Cake in an Iron Skillet | The Pioneer Woman
8 Servings
Ingredients
200 g Butter
3/4 cups Sugar
4 whole To 5 Whole Granny Smith Apples, Peeled, Cored, And Cut Into Six Equal Pieces
For the cake:
1 stick Butter
2/3 cups Sugar
1-1/2 teaspoon Vanilla
2 whole Large Eggs
1/2 cup Sour Cream
1-1/2 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1 teaspoon Salt
1/2 teaspoon Cinnamon
1 whole Small Granny Smith Apple, Peeled, Cored, And Chopped Finely
Instructions
Preheat oven to 190C.
In a 22-25cm skillet, melt 200 g butter over low heat.
Add 3/4 cup sugar to the pan and stir around, then place apple slices, cut side down, in the pan.
Don’t pack them too tightly, but try not to leave overly large gaps.
Allow this to cook over low/medium-low heat while you make the cake batter.
In the bowl of an electric mixer, mix flour, baking powder, salt, and cinnamon.
Stir together then gradually add flour mixture into the creamed mixture until just combined.
Gently stir in 1 chopped apple.
Remove skillet from heat.
Spoon batter over the top, then spread gently so batter is evenly distributed.
Bake for 20 to 25 minutes, or until cake is golden brown and bubbly.
Allow cake to sit in skillet for five minutes, then invert onto a serving plate.
Don’t worry if some of the topping isn’t perfect - it’ll taste perfect!
more:
- Dutch Apple Pie - Amy Chaplin
- Skillet Apple Pie - Rebecca Crump.
8 Servings
Ingredients
200 g Butter
3/4 cups Sugar
4 whole To 5 Whole Granny Smith Apples, Peeled, Cored, And Cut Into Six Equal Pieces
For the cake:
1 stick Butter
2/3 cups Sugar
1-1/2 teaspoon Vanilla
2 whole Large Eggs
1/2 cup Sour Cream
1-1/2 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1 teaspoon Salt
1/2 teaspoon Cinnamon
1 whole Small Granny Smith Apple, Peeled, Cored, And Chopped Finely
Instructions
Preheat oven to 190C.
In a 22-25cm skillet, melt 200 g butter over low heat.
Add 3/4 cup sugar to the pan and stir around, then place apple slices, cut side down, in the pan.
Don’t pack them too tightly, but try not to leave overly large gaps.
Allow this to cook over low/medium-low heat while you make the cake batter.
In the bowl of an electric mixer, mix flour, baking powder, salt, and cinnamon.
Stir together then gradually add flour mixture into the creamed mixture until just combined.
Gently stir in 1 chopped apple.
Remove skillet from heat.
Spoon batter over the top, then spread gently so batter is evenly distributed.
Bake for 20 to 25 minutes, or until cake is golden brown and bubbly.
Allow cake to sit in skillet for five minutes, then invert onto a serving plate.
Don’t worry if some of the topping isn’t perfect - it’ll taste perfect!
more:
- Dutch Apple Pie - Amy Chaplin
- Skillet Apple Pie - Rebecca Crump.
Saturday, 3 October 2015
Authentic Hungarian Goulash by Zsófia Mautner.
Mautner Zsófi - Hungarian foodblogger and former TV cooking show host based in Budapest.
Author of 9 cookbooks. www.chiliesvanilia.hu
What you never ever would add to a pörkölt are any of the following ones:
- flour, butter, canned tomatoes (all three I see in many „authentic” recipes).
There are a few optional ingredients that could be added, this really depends on your taste, on habits and on what you have on hand. (e.g. pork fat instead of oil, smoked bacon, green pepper, fresh tomato, red wine, caraway seeds).
Recipe (4 servings):
Author of 9 cookbooks. www.chiliesvanilia.hu
"There a two SECRETS of a good goulash:
- the ingredients you add to it and the ones you don’t.
In my opinion the secret ingredient of a perfect Hungarian stew (besides a good quality Hungarian paprika of course) is onion. A lot. More. A lot more!!
For 1 kg meat (two pounds) I would use about 3-4 big onions.
That seem to be a lot but this will create your thick sauce.
As you’re simmering the stew on very low heat for about 1,5 hours, the onions melt into a sweet, spicy sauce, so you won’t have any pieces of it at the end.
- the ingredients you add to it and the ones you don’t.
In my opinion the secret ingredient of a perfect Hungarian stew (besides a good quality Hungarian paprika of course) is onion. A lot. More. A lot more!!
For 1 kg meat (two pounds) I would use about 3-4 big onions.
That seem to be a lot but this will create your thick sauce.
As you’re simmering the stew on very low heat for about 1,5 hours, the onions melt into a sweet, spicy sauce, so you won’t have any pieces of it at the end.
What you never ever would add to a pörkölt are any of the following ones:
- flour, butter, canned tomatoes (all three I see in many „authentic” recipes).
There are a few optional ingredients that could be added, this really depends on your taste, on habits and on what you have on hand. (e.g. pork fat instead of oil, smoked bacon, green pepper, fresh tomato, red wine, caraway seeds).
Recipe (4 servings):
Thursday, 1 October 2015
Cranberry, apricot and pineapple jam.
laundry etc
Makes 1.3Kg (5 x 1/2pt jars)
1 med size pineapple, approx 1100g (2 1/2lbs) in weight or a 432g (15oz) tin crushed pineapple in juice
150g (5oz) dried apricots
300g (1x 12oz pack) fresh cranberries, rinsed and drained
450g (1lb) sugar
apricot brandy (optional)
Prepare the pineapple; slice off the top and base and pare away the skin.
Chop down through the centre lengthways and cut into 4, then remove the woody core.
Slice the flesh into chunks then pulse in a food processor to give a fine texture.
Pour into a sieve over a bowl and collect the juice that drips through.
With my 1100g pineapple, this gave me 280g (10oz) pulp and 200ml (7 fl oz) of juice. (You don’t need to be spot on here just aim for approximately that amount.)
Chop the apricots into small even pieces and place in a bowl with 200ml (7 fl oz) of boiling water plus the pineapple juice and leave to soak for several hours or overnight.
If you plan to can (water process) your jam, prepare the water bath and jars and place jar seals in a pan of hot water on the hob.
Alternatively, prepare clean jars by sterilising them in a low oven, keeping them warm till needed.
Place the cranberries, apricots, crushed pineapple and soaking juices in a preserving pan.
Add another 200ml (7 fl oz) water and cook gently for approximately 20 minutes, until the cranberries have started to pop and the mixture combines and takes on a ruby glow.
Remove from heat for 5 minutes then add the sugar.
Stir over a gentle heat until completely dissolved, then up the heat and bring to a rolling boil, taking great care that it doesn’t burn.
It only takes 5-10 minutes before you can see the texture is thickened and a small blob on a cold plate will hold its shape.
Turn off the heat.
Leave for 5 minutes then stir in 3-5 Tbsp apricot brandy.
Pour into prepared hot jars leaving 0.5cm (1/4in) headroom, tap jars on worktop to de-bubble, clean rims and seal, then process for 10 minutes.
Remove jars from water bath and leave until completely cold before testing the seals.
Alternatively, pot the hot jam into clean hot jars and seal then store in the fridge when cold.
Makes 1.3Kg (5 x 1/2pt jars)
1 med size pineapple, approx 1100g (2 1/2lbs) in weight or a 432g (15oz) tin crushed pineapple in juice
150g (5oz) dried apricots
300g (1x 12oz pack) fresh cranberries, rinsed and drained
450g (1lb) sugar
apricot brandy (optional)
Prepare the pineapple; slice off the top and base and pare away the skin.
Chop down through the centre lengthways and cut into 4, then remove the woody core.
Slice the flesh into chunks then pulse in a food processor to give a fine texture.
Pour into a sieve over a bowl and collect the juice that drips through.
With my 1100g pineapple, this gave me 280g (10oz) pulp and 200ml (7 fl oz) of juice. (You don’t need to be spot on here just aim for approximately that amount.)
Chop the apricots into small even pieces and place in a bowl with 200ml (7 fl oz) of boiling water plus the pineapple juice and leave to soak for several hours or overnight.
If you plan to can (water process) your jam, prepare the water bath and jars and place jar seals in a pan of hot water on the hob.
Alternatively, prepare clean jars by sterilising them in a low oven, keeping them warm till needed.
Place the cranberries, apricots, crushed pineapple and soaking juices in a preserving pan.
Add another 200ml (7 fl oz) water and cook gently for approximately 20 minutes, until the cranberries have started to pop and the mixture combines and takes on a ruby glow.
Remove from heat for 5 minutes then add the sugar.
Stir over a gentle heat until completely dissolved, then up the heat and bring to a rolling boil, taking great care that it doesn’t burn.
It only takes 5-10 minutes before you can see the texture is thickened and a small blob on a cold plate will hold its shape.
Turn off the heat.
Leave for 5 minutes then stir in 3-5 Tbsp apricot brandy.
Pour into prepared hot jars leaving 0.5cm (1/4in) headroom, tap jars on worktop to de-bubble, clean rims and seal, then process for 10 minutes.
Remove jars from water bath and leave until completely cold before testing the seals.
Alternatively, pot the hot jam into clean hot jars and seal then store in the fridge when cold.
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