5 November 2013

Apple cinnamon galettes





I noticed I love apples inall seasons, here we are begining spring like many of you are in autumn (I love autumn), but still we don't have summer fruits , and yes always I have some frozen fruits like berries, but I love apples, they are amazing and work well with spices like cinnamon, I find these little Apple galettes in Anna Olson site and last night I made the dough, let in the fridge and today I make the galettes, love the crust and really are delicious, with a scoop of vanilla Ice cream is perfect!
Is a recipe I would love make again:)
Hope you enjoy!









Ingredients
(8 servings)
 
Crust Pie dough 
 
2 1/4 cups all purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 cup cold butter cut into pieces
6 tablespoons cold water
1 tablespoon lemon juice

Apple cinnamon galettes

1/2 cup sour cream                       
1/2 cup dark brown sugar more 2 tbsp for sour cream.
1/2 teaspoon vanilla extract
4 cups peeled and thinly sliced Granny Smith of Fuji
1 teaspoon ground cinnamon
1 egg whisked with 2 tbsp water for brushing
granulated sugar for sprinkling
                           
Method
Stir the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow color.
Add the water and lemon juice together and add to the dough, mixing until the dough just comes together.(if is needed add some flour)
Wrap and chill for at least 2 hours before rolling.
Alternatively, the dough can be frozen up to 3 months and thawed in the fridge before rolling.
Preheat oven to 180°c line baking trays with parchment paper .
Pull the íe dough from the fridge 20 minutes before rolling.

With a little plate make the shape to the galettes and put in the baking trays.
Roll each piece out on a lightly floured work surface . Cut with a knife around a little plate for galette shape.
Place on baking tray while preparing the filling.
 
 Stir the sour cream, 2 tablespoon of brown sugar and vanilla together. In another bowl toss the apples and 1/2 cup Brown sugar and cinnamon together.
Spoon the sour cream cream into the centre of each galette and top with the slices apples.
Fold the dough over the apples, making 5 or 6 creases overlapping each other so that the apples are almost fully covered. Brush the pastry with the eggwash and sprinkle generously with granulated sugar.
Bake the galettes for about 25 minutes, until the pastry is a rich Golden Brown color. Let the galettes cool for at least 20 minutes before serving. You can add some  scoop of vanilla Ice cream.

 

 
Print recipe here
 
 

EN ESPAÑOL
Galettes de manzana y canela

 





Suelo tener manzanas todo el año, sencillamente porque me gustan, y gracias a Dios tengo algunos manzanos (verde y fuji) porque la manzana es cara en verano aquí, es gracioso puedes encontrar hasta mangos más baratos a veces.
Me gustan no solo para comerlas al natural sino que también para hornear tartas o acompañar otras cosas.
Estas pequeñas tartas (galettes)fueron inspiradas en una receta de Anne Olson. Y debo decir que son maravillosas, me encantó la masa,yo dejé la masa hecha en la noche y al otra día hice las galettes.

Ingredientes




2 November 2013

chestnut mousse (mousse de puré de castañas)



Me encanta la castaña. Love chestnuts, amo le castagne, so other chestnut recipe, a dessert light and delicious.
I find this recipe in my old cookbooks, and love how simple and delicious is.
So Im sharing this recipe with Joyce of Kitchen flavours with
Cooking your books.






  

Ingredients 
(8 servings)
2 cups chestnut puree (fresh or frozen)(about 400 grams)
1 1/2 cup  heavy cream
1 teaspoon grated zest orange
1/3 cup cognac (optative)
3 tablespoons of sugar
2 teaspoons of unflavored gelatin or Agar agar
whipped cream to serve and some chocolate


Method 
 

Dissolve unflavored gelatin in 1/4 cup warm water, mix well until dissolve.
Beat the heavy cream with the sugar.
In another bowl mix the chestnut puree, orange zest and cognac.
Incorporate this mixture to the whipped cream and

finally add the unflavored gelatin (or agar agar) dissolved and mix gently.
Spread this mixture into small molds ramequins or molds and
refrigerate for about two hours.
desmold  and garnish with chocolate or whipped cream.



En español
Mousse de castañas









Ya  he dicho que me encantan las castañas y el otro día viendo mis antiguos cuadernos de recetas (que ya se caen de viejos algunos) encontré esta receta de Mousse de castañas (acuérdense que se usa el puré de castañas que viene listo para que no se aproblemen)
He visto incluso que el puré de castañas es más barato que la lucúma (que me encanta) pero siempre es más cara (debe ser que se usa más.
Este es un postre muy rico además liviano para esta época del año.
No me demoré nada en hacerlo. Y casi diría que a la hora le saqué fotos . Pero lo ideal es dejarlos una hora y 1/2 a 2 horas en el refrigerador.
 
 
 Ingredientes
 
2 tazas o 400 gramos de puré de castañas congelado
(Mel o Guallarauco)
1 1/2 taza de crema ya batida
1 cucharadita de ralladura de naranja
1/3 taza de coñac o ron (optativo)
3 cucharadas de azúcar
2 cucharaditas de gelatina en polvo sin sabor (o agar-agar)
crema batida para servir
 
Preparación
 
 Disolver la gelatina en 1/4 taza de agua tibia y revolver bien para que se disuelva.
Batir la crema firme agregando de a poco el azúcar.
Reservar.
En otro bol mezclar el puré de castañas (si es congelado basta sacarlo un rato antes a temperatura ambiente y estará listo  para usar)con la ralladura de naranja y el coñac.
A esta mezcla agregar con movimientos suaves la crema batida y finalmente agregar la gelatina ya disuelta e incoporar bien.
 Distribuir la mousse en pequeños pocillos o moldes y llevar al refrigerador.
Para servir desmoldar con la punta de un cuchillo por la orilla y poner en un plato adornar con crema o con un poco de chocolate!