Honestly, this is one of the best apple pie I've done.
The mass balance (not too thick) and filling was perfect.
I advise to do it anyway!
And the recipe comes from one of my favorite sites :
Bon appetit
Ingredients
Crust
2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted
butter cut into pieces.
6 tablespoons ice water
Filling
1/2 cup sugar
1/4 cup golden brown sugar
2 tablespoons all purpose flour
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1/8 teaspoon ground nutmeg
1/2 teaspoon cinnamon powder
About 8 Granny Smith or Golden delicious apples peeled,cored thiny sliced
Method
Crust
Blend flour sugar and salt in processor. Add butter and cute using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoons if dough is dry. Gather into a ball. Divide into 2 pieces. Flatten each into disk. Wrap each in plastic and chill by 2 hours.
Let dough soften slightly before rolling out.
Position rack in lowest third oven and preheat to 160° c (350F)
For filling
Mix sugar, golden brown sugar, all purpose flour, lemon juice, lemon peel nutmeg and cinnamon and add apples and toss to blend.
Roll out 1 dough disk on floured surface to 28 cm round and transfer to a pie dish.. Fold edge under forming high standing rim; crimp.
Add filling . Roll out second dough disk on floured surface.
Cut into wide strips. Arrange strips across pi. Form lattice arranging others strips diagonally across first strips.
Gently press ends into crust edges. Brush lattice with milk.
Sprinkle lightly with additional sugar.
Bake pie 10 minutes. Reduce oven temperature 180°c (370 F)
Continue baking until juices bubble thickly and crust is deep golden, about 1hour. Covering edges withg foil is browning too quickly.
Let cool in rack about 1 hour.
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En español
Tarta de manzanas
Ice cream again :)
A long time ago I wanted to do these green tea ice cream.
On the web you can find many recipes for all tastes. Finally I made a fusion of recipes plus some of my ideas.
For example I wanted this green tea ice cream cover with white chocolate .
Is not easy melt white chocolate but in microwave you can make ok. The recipe below.
And here is the final product !
We love this !
Source : Melanie cooks
Ingredients
4 servings
1 1/2 tablespoon matcha green tea powder (In chinese stores)
3 tablespoons of water
I 1/2 cup heavy cream cold from refrigerator
1/2 cup sweet condensed milk cold from refrigerator
Method
Put in a microwave safe cup water for 20 seconds or until is hot.
Add the matcha green powder to the hpt water over it and stir.
Let it cool.
Put the heavy cream in a large bowl and whip with a mixer on high until stiff.
Add the green tea mixture and the sweetened condensed milk to the whipped cream. Mix carefully with a spoon until combined.
Transfer the mixture into a freezer safe container and cover with foil or plastic wrap.
Put the Ice cream in a freeze overnight or about 5 hours.
White chocolate
100 grams white chocolate (chips or chopped)
1 tablespoons vegetable oil
Combine white chocolate and oil in a microwave safe bowl and microwave on high for 30 seconds. Remove and stir.
Continue microwaving and stirring in 15 second intervals until melted and smooth. Let cool room temperature. Drizzle over Ice cream and freeze, then serve.
En español
helado de te verde con chocolate blanco
Really I have to say something about Ice cream???
I think not.
IsI love Ice cream !
Anyway I must say I love this recipe and I love blackberries.
I used frozen blackberies from our last summer.
But you can use fresh or frozen .
Really taste like a blackberry cheescake and better !
I have to make this again !
Source : Justputzing.com
Ingredients
2 cups heavy whipping cream
1 can sweetened condensed milk
1 cream cheese room temperature (8 oz)
2 teaspoon vanilla extract
Blackberry swirl
2 cups frozen or fresh blackberries
3 tablespoons sugar
2 tablespoons lemon juice
Method
Combine blackberries, sugar and lemon juice in a pan over medium heat. Cook until berries burst and release juices.
(use a spatula to gently smoosh some of your berries to release more juices.
Allow berry mixture to simmer for a few minutes, until mixture thickens. Remove pan from heat, pour mixture into a bowl, and put your bowl in the fridge to chill.
In a large bowl, beat the cream cheese with an electric mixer until smooth.
Slowly add condensed milk and vanilla and whisk mixture until smooth.
Add heavy cream and keep whisking until stiff peaks form.
Spoon about half of your whipped cream mixture into a standard sized loaf pan.
Remove your berry sauce from the fridge and spoon about half of it over your whipped cream mixture in the loaf pan.
Cover with your remaining whipped cream mixture and top withyour remaining berry mixture
Use a butter knife to swrirl your blackberry mixture into your cream mixture.
Cover pan with aluminium foil and stick it in the freezer for about 4 or 5 hours or until is firm enough to scoop.
print recipe here
En español
helado de mora con queso crema
Un helado de mora y crema tipo cheescake absolutamente delicioso !
Y no necesitan máquina para hacer helados.
Ingredientes
2 tazas de crema para batir bien fria
1 tarro de leche condensada
1 queso crema a temperatura ambiente
2 cucharaditas extracto de vainilla
Salsa de moras
2 tazas de moras congeladas o frescas
3 cucharadas de azucar
2 cucharadas de jugo de limon
Preparacion
You know always when I see a lot of ripe pears I think : I have to do something.
I do not like to waste food and especially fruit :)
And much time Im not made a pear tart and I found this recipe,
And it was great.
Adapted from : All-thats-jas
Ingredients
5 or 6 pears peeled and cored, leaving the stems intact
4 cups water
1/2 cup honey
21 tablespoons vanilla extract
1 cinnamon stick
1/2 lemon
For tart
6 tablespoons unsalted butter, cut into pieces
1 tablespoon vegetable oil
3 tablespoon water
1 tablespoon sugar
pinch of salt
1 1/3 cup all purpose flour
almond filling
100 grams almond paste or marzipan but omit sugar
1 teaspoon sugar (only if you use almond paste)
2 teaspoons flour
6 tablespoons butter, cube room temperature
1 large egg plus one egg white
1 teaspoon lemon zest
1 teaspoon amaretto or rum
1/2 cup slices almonds optional
2 or 3 drops almonds extract
Method
Poached pears
Heat the water and honey until honey is dissolved and water is bubbly. Add lemon, vanilla and cinnamon.
Slide in the pears and cover with a round parchment paper.
Simmer on low, until almost cooked (about 15/20 minutes) depending of the pears.
They should be tender but not too much. Cool pears in syrup.
Cover and refrigerate.
French tart
In a medium bowl combine the butter,oil, water sugar and salt. Place the bowl in the oven for 15 minutes until the butter is bubbling and starts to brown just around the edges.
Remove the bowl from the oven(carefully) dum in the flour and stir it in quickly. until it comes togetehr and forms a ballwhich pulls away from the sides of the bowl.
Transfer the dough to a tart mold and spread a bit with removable bottom and spread with spatula.
Once the dough is cool enough to handle pat it into the shell with the heel of your hand and use yours fingers or fork to press it up the sides of the tart mold.
Prick the dough all over with the tines of a fork.
Bake the tart in the oven for 15 minutes on 180° c (350 ° F) or until the dough is golden brown.
Remove from the oven and let the crust cool before filling.
Almond filling
Beat the almond paste with sugar and flour until smooth. The paste might be dry and hard to work with. Microwave it in 10 secods intervals until soft and pliable.
Gradually beat in the butter, until smooth.
Add eggs, liquor and almond extract.
Preheat oven to 180 ° c (360 °F)
Place the pre baked tart on a baking sheet.
Carefully spread the almond filling over the tart shell. Place the pears over the filling, If the pears are so big you can cut the bottom of all the pears.
Press the pears sightly into the filling. Sprikle with sliced almonds.Bake the tart for about 40 minutes or until the almond fillng between the pears has browned. Cool tart in pan on rack before serving. Push pan bottom up relasing tart from pan.
Dust with glaze sugar as desired.
Print recipe here
En español
Tarta de peras con almendras
Love pomegranates and Im sure you noticed that :)
And I love to freeze the juice and seeds for Christmas because in this time are a lot of recipes.
I made this Ice cream some days ago, we are still are in winter but he have some lovely days with a lot of sun.
And you dont need Ice cream maker.
Anyway if you don't have still pomegranates you can use store bought pomegranate juice instead of deseeding pomegranate.
Source : Nigella Lawson
Ingredients
3 fresh pomegranates or 3/4 cup store bought pomegranate juice.
1 lemon (the juice)
175 g icing sugar
500 ml double cream
Method
Juice two of the pomegranates amd the lemon and strain the juices into a large bowl. Save the third pomegranate to use the seeds before serving.
Sift in the icing sugar and whisk to dissolve.
You can use the whisk attachment of your stand mixer or other.
Add the double cream to the pomegranate mixture and whisk
until soft peaks form.
Transfer the pomegranate whipped cream to an airtight freezer-safe container and freeze at least 3 hours .
Remove from freezer 15 minutes before serving to soften, then serve in bowls and scatter with seeds from the other pomegranate.
Print recipe
En español
Helado de granadas
I love citrus flavors and I have a lot of recipes of them.
Lemon is my favorite,
And if you love the lemon like me (more than chocolate) I think love these cakes I made a while ago. (Although I have outstanding recipes)
Adapted from : Cooksploits.com
Ingredients
( makes 6 x 8 cm diameter tarts)
260 grams plain flour
60 grams ising sugar
150 cold unsalted butter chopped
1 egg lightly beaten
Filling
300 ml pouring cream
200 ml milk
2 lemon zested
1 teaspoon ginger
5 eggs yolks
100 grams caster sugar
1 1/2 tablespoon cornflour
Mathod
Preheat oven to 180° c.
Grease 6 x 8 cm tart tins
Place flour, icing sugar and butter in food procesoor and pulse until it comes together.
alternatively you can use your fingertips to rub butter into the flour and icing sugar in a large bowl until it resembles breadcrumbs and then add egg and mix to bring together.
Wrap pastry in clingwrap and refrigerate 20 minutes.
Divide the dough into 6 portions and roll out on a lightly floured surface till 3 mm thick.
Line each tin and refrigerate20 minutes.
Prick the pastry and line with baking paper.
Fill with dried beans and bake for 15 minutes.
Remove beans and baking paper and bake by 8 minutes until lightly golden.
Cool to room temperature.
Filling
Meanwhile make filling.
Mix cream,milk,lemon zest and ginger in a saucepan. Heat over
medium high heat to bring almost to the boil. Set aside and allow to infue for 5 minutes.
Whisk the egg yolks,caster sugar and cornflour until pale and thick,
Pour the milk mixture slowly into the eggs while whisking continuosly. Strain into a clean saucepan. Heat over medium heat, stirring until it thickens and begin to simmer.
Remove from heat and allow to ccol slightly for 5 minutes, stirring occasionally. Spoon into the tart cases and smooth surface.
Refrigerate for 1 hour before serving.
print recipe here
en español
Tartas de limon
