Only one month and the spring will be here! Last year in September we harvested our apples and since now we have some in our not heated cellar. Our old apple trees gave us a lot these delicious fruits which I learnt to appreciate during the last years.
Apple is not equal to apple, we have old kinds of them, but I don’t know how they are called. Anyway I experimented with many recipes and so we never get bored from them.
Today I would like to present you a soft juicy apple cake with a special touch! It’s a special version of the famous Thurgauer (from Thurgau, Switzerland) apple cake: the addition of rosemary.
Today, herbs are not only used for savory recipes, the taste of sweets can be enhanced and the result will be upgraded with such a single step.
Note: the recipe fits for a baking mold of 26 cm (about 10 inches), but I made a cake of 14 cm (about 9 inches) plus a mini one for give away with some almonds for decoration! I also used small apples from the garden as they fit in both cake molds.
additional to coat butter and ground almonds
Crazy for ravioli? How many times we bought from the store „Ravioli ai Porcini“ and how many times we realize that they are not really tasty as they should be.
Here is the alternative: prepare these yourself for special events it’s fun, economic and the result is much better that whatever you can buy!
Don’t wait and try this recipe:
Do you need a special touch for your Valentine’s Day dinner?
These very versatile crackers, can be used as decoration for your tables, can make a great addition to soups, as base for appetizers and are great if served with a red spread or tempting salsa!
The great thing is this recipe is that you don’t need a lot of ingredients, and you can adjust it to taste!
Suggestions: add other spices/herbs/garlic powder or other additions to the dough, top with seeds, brush with oil.
You need (for about a dozen of 3 cm wide pieces):
The “Cueva del Viento” is a cave in municipality of Icod de los Vinos in the north east of Tenerife. This is Europe’s largest lava tube and is considered to be the 5th largest in the world after four of Hawaii’s volcanic wonders. Its underground passageways form tunnels spanning over 17 Km (10 miles).
The cave (or better the caves) had been formed by the hot lava from the Pico Viejo volcano eruption about 27.000 years ago. As the lava flows and comes into contact with the air, the surface of the flow cools and hardens, forming an outer layer while the lava continues to flow through it until the flow stops, thereby forming the volcanic tube.
To visit this place you have to join an organised tour which will bring you to the place and you will have a chance to explore a small part of the tunnel. The tunnel itself remains closed and to preserve the delicate ecosysteme only a small part is open to the public. All reservations are made online!
We tried to capture some impressions of this place with the camera and with lightroom presets I’ve made the dark parts of the picture become more visible. I hope you will enjoy them!
After the the transfer by minibus and parking we enjoyed a short walk along old trays. Our guide (we got a great French speeking guide) explained us the difference between the different lave surfaces: the smooth one pahoehoe and the rough (painful to walk on) A’a lava. Places with A’a lava are known as “malpais” (for example the Malpais de Güimar) as this places cannot be used for agriculture.
The tunnels of the Cueva del Viento
Here an official video of the cave: https://www.youtube.com/watch?v=jW2anlp3ASU
More about the “Cueva del Viento”:
Christmas time does not finish on the 25th of December! For the Spanish and in general the Latin tradition the “3 Kings Day” is very much celebrated and it’s a day filled with joy!
This day is celebrated on the eve of 5h of January (not the 6th) and we were very lucky to assist at this festival in the South of Tenerife, in Los Cristianos! While in Santa Cruz de Tenerife the Kings arrives by air (elicopter) in the big stadium, in Los Cristianos they arrive with the ship!
Everybody, especially the children is highly excited and all way at the port and along the streets. Music and a lot of people actin follow the Kings. A real feast of Joy!
Chocolate smell is almost irresistible especially if you get high quality chocolate! I used high quality of dark Swiss chocolate!
These recipes are almost identical and I really can’t say which the best is. In the first one I really appreciate the Kirsch addition, the result is amazing and the work needed is sooooo little!
The first recipe is also known as „Sven’s Shoggikuchen“, the second one is lightly bigger and it came from a package description and suggestions of the chocolate.
The cake is best if served slightly (only slightly!) lukewarm while the core is still soft melted. If you have leftovers and you place the cake in the fridge, the cake will get a fudgy center. J
We inverted the cake on a plate and inverted it again on the plate for serving. Then we used a spatula to transfer the slices to the single plates. And WOW, you will see how your guest will ask for some more! It taste really as you wish!
We stated this year with a few days holiday on a great island as Tenerife, an island with different climates, beaches and a volcanic landscape. The days we spent on the island were well loaded with highlights and all this now seams to be a dream.
I don’t want to forget this experience and I’m happy to share what I saw and felt in this amazing place.
We bought the flight, booked our overnight stays and prepared the program (or better the options) ahead.
A great discovery was the highly recommended app of Wikiloc! With this tool hiking was incredible attractive and we discovered an infinity of options. All you need a good Smarphone and place (with WIFI) to load the maps and the trail ahead while during hiking the GPS will sufficient and you will not need the internet.
The fist trail we followed (by Nacho 1951) was a great hit; I really recommend to follow his trails if you are on Teneriffe. He is a great expert and a good guide!
Coming from the south we reached the Anaga after about 30 minutes drive through an enchanted forest and spectacular views!
The walk starts in Taganana from the central of “Plaza Nuestra Señora de Las Nieves”; we walked along historical trails from where we enjoyed the spectacular views and we reached the incredible beautiful laurel forest (“laurisilva”).
We shortened the trail going back to Taganana by car, so that we had some more time to explore the north coast passing from Benijo whith the black sand beach and having a look to the village of Draguillo.
This wonderful dish is part of the traditional street food in Thailand and it is one of the most wanted dishes.
Today we were really missing Thailand and this dish was really comforting! We love pad Thai!
Almost anyone that has visited the Canary Islands would have enjoyed these potatoes served as a side dish. These little salty and absolutely delicious potatoes are amazing when served with Mojo sauces.
We just came home from our holidays on Tenerife and this is a recipe which I need to share and I hope you will enjoy.
Probably the origin of this cooking method came from the people who tried to cook their potatoes in sea water until the water was evaporated and the white coat of salt covered the potatoes.
How healthy is sea water depends on the water quality, some say that it is better not to try and on the other hand some chefs appreciate this very much.
I found this cooking method very interesting as the “wrinkly” result of due to the osmotic phenomenon which occurs while cooking: the potatoes are covered with salted water and to balance the salt concentration while cooking the juices of the potatoes migrate through the “semipermeable”, the potatoes wrinkle and at the end a crystalline layer of salt cover the skins.
In the contrary if the concentration of salts is greater outside then inside (cooking in water without salt), water tends to migrate through the semipermeable membrane to balance the concentration and the potatoes will swollen and the skin will break.
We enjoyed mojos sauces every day, here you will give you my recipes. The original way to prepare mojos was with the mortar; today a good blender is perfect for this recipe and you will get this extraordinary sauces ready in a few minutes.
These mojos are great served with other dishes as well as with meat, fish and over grilled cheese; in restaurants are often served just after arriving with the bread! Don’t wait and try them out.
Notes: This sauce may result quite liquid, if you prefer a thicker one, you many add some breadcrumbs to the preparation.
The other, most traditional option is the addition of green pepper. The simplest way is to use a blender and add this to the other ingredients (I found out that with a mall piece of zucchini works as well)
This is another of our evergreens which has not been posted since now. The first title I gave to this recipe was “Tagine En Vitesse De Poulet, Olives Et Citrons Confits” as this is quick version of the this famous Moroccan recipe.
I’ve always the preserved lemons on hand a batch of Maroccan Mix spices, so that this works very quickly for me and in 30 minutes I can serve this delish. If you have time I suggest to cook this for about 1 hours and the chicken will be much softer and the spice will be better combined.
This is not the original recipe, but the taste was great, it’s very light and it remembers us the fabulous meal we had in a beautiful restaurant in Fes (Marocco).
Ww 5 smart points per portion (calculated as 4 portions in total)