*AUTUMN APPLE DELIGHT..

August 21, 2013

AUTUMN APPLE DELIGHT..

8 sweet medium sized applesapples-3

4 tbsp. dark brown sugar

2 tbsp. grounded pistachios

2 tbsp. butter

 

 

1. Preheat the oven to 200 degrees C.

2. Core the apples but leave the rest of the apple intact.

3. Place the apples into pan. Fill the middle of each apple with some sugar, then pistachios, then sugar again, top with some butter.

4. Bake for 30-35 min till the apples are soft, depends on the size of apples.

5. Serve warm, the butter and sugar will have made nice caramel sauce that would go great on whipped cream or ice-cream.

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P. S. Want it or not, but the autumn is coming, and it is coming fast and this year we have so many beautiful apples in the countryside that it is sin not to make something beautiful out of them. So today, I came up with this simple yet excellently delicious recipe.. Unfortunately, I did not have any ice-cream at home but if you decide to make this recipe, make sure you have some..

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Enjoy, k.

APPLE, PLUM AND BLACKBERRY CRUMBLE

FOR THE CRUMBLEapples-3
300 g plain flour
175 g brown sugar
200 g unsalted butter
cinnamon (optional)

FOR THE FILLING
3-4 apples
5 plums
10 blackberries
3 tbsp. sugar

Preheat the oven to 180 degrees C.

To make the crumble. Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.

Peel and cube the apples, dice the plums. Place the fruit in a large bowl and sprinkle over the sugar.

Butter a 24cm ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.

Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.

Serve with thick cream, custard or ice-cream.

P.S. There was a week that I made a crumble every single day, experimenting with the fruit.. I also love the one with apples and bilberries.. but feel free to use what ever you desire, but be sure there is at least one fruit that hold it all together and does not turn into total liquid..

TIRAMISU

March 9, 2012

TIRAMISU

5 egg yolks
2 egg whites
150 g sugar
1/8 tsp. salt
500 g mascarpone
250 g sponge fingers (Ladyfingers)
120 ml strong coffee
150 g roughly chopped milk chocolate
2 tbsp. cacao

1. Whip egg yolks with sugar in light creamy foam in a big bowl. Add mascarpone. Mix till smooth cream forms.

2. Whip egg whites and salt in stiff foam. Fold into mascarpone cream.

3. Dip each biscuit into the coffee to cover the base of a square dish. Cover the biscuits with one-third of the mascarpone mixture. Sprinkle with chocolate. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for  8-12 hours.

4. Before serving dust generously with cocoa and chocolate flakes.

P.S. Last weekend visited my friend in Germany and of course even out of home could not withstand making something tasty. This time it was my first ever Tiramisu. I really did not think it would be so easy. This will be one of my party favourites now. And please, choose good milk chocolate, I used Milka and it was perfect!!!

Enjoy,

K.

recipe from “Kūkas” by M. Neri