Apfel Wähe – Swiss Apple Tart

 

Apfelwähe-(5-of-6)

Apfel Wähe or “Öpfel Waie“ in Swissgerman  language (from Basel) is a very traditional recipe, every family has its recipe (or better recipes) and all are excellent.

The basic dough I used to make (Crust II) is a variation of the crust recipe form posted in the “Berner Kochbuch”, this is appreciated for the smooth thin and lightly salted dough. The second one is the recipe I adopted lately and I very appreciated for its flakey consistence.

If you are in a hurry, you may but pie crust or puff pastry instead; my family always say that all kind of homemade dough are better! Now I’m used to prepare the dough (even without measuring the ingredientsJ ) myself and in a few minutes the crust is ready. I’m very happy when somebody, usually my husband, helps me in peeling and slicing the apples. In this way this wonderful dessert is ready to be placed in the oven in only about 15 minutes! J Teamwork is always the best! J

Many people use cream instead milk for the filling, I know! I sincerely prefer it with milk not only because it is lighter, but also for the taste.

Apfel Wähe – Swiss Apple Tart

  • Servings: about 8
  • Time: 30 mins + cooking time
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ Apfelwähe-(6-of-6)

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Crust I: Flaky crust

  • 300 g all-purpose flour (you can mix 100 g whole wheat flour + 200 g all-purpose flour)
  • 1/2 teaspoon salt
  • 170 g margarine, shortening or butter
  • About 4 tablespoons iced water, quantity to adjust

Crust II: Smooth and lighter crust

  • 250 g flour
  • 1/2 teaspoon salt
  • 80 g margarine or butter
  • 90 ml water

Filling:

  • 3 kg apples, peeled cored and sliced
  • 3 eggs
  • 100 g sugar, best if brown sugar
  • 1 teaspoon vanilla or 1 tablespoon grated lemon zest
  • 3 tablespoons cornstarch
  • 250 ml milk

Topping to dust

  • Powdered sugar, to taste
  • Cinnamon, to taste

Procedure:

  1. For the flaky version: In a large mixing bowl, combine the flour and salt. Cut in the margarine with a pastry blender or a fork until the mixture is course. Sprinkle with iced water, a tablespoon or less at a time and toss lightly with fork. It is very important not to add too much water, or your dough will be tough. Add just enough water until it holds together.
  2. For the Smooth curst: Combine all the ingredients and work/knead (best with a food processor or kneading machine) until smooth.
  3. Press the dough into a rectangle and smooth the edges with your hands. On a lightly floured surface roll the dough to the size of the baking tray + 3 cm on each side for the border. I perform this step on a silicon sheet, it’s easier to transfer it to the tray. If you don’t have a silicon sheet transfer your crust to your pie plate by folding it in half or eventually in quarters, so it is less prone to tearing. Once you have it positioned in the pie plate, unfold the crust and press it into the plate gently, so it hugs the pie plate. Note: I use a ceramic tray and I don’t need to grease it, depending on the material you have you may grease and dust with flour before lining it with the crust.
  4. Fold under the borders or cut out the excess and with a fork and pinch to make a fancy border. You can roll out the excess dough very thin and add it to the bottom of the crust overlapping the prepared base or use it to repair eventually holes or cracks.
  5. Preheat the oven to 175°C/325°F.
  6. Prepare the apples one by one and arrange the slices on the crust; you will see how many apples you need!
  7. In a mixing bowls combine egg, sugar, vanilla and cornstarch. Stir until smooth. Add milk and stir again to combine.
  8. Pour egg mixture over the apples and bake immediately for about 50-55 minutes or until the borders are golden brown and the bottom is done and light brown (check with a wooden spatula).
  9. You can enjoy this lukewarm or at room temperature. Dust with powdered sugar or cinnamon if you wish!

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Chocolate and Orange Mousse with Whiskey

Chocolate-and-Orange-Mousse-with-Whiskey

It’s very easy to prepare a chocolate mousse, but it is also super easy to prepare this decadent, rich, chocolatey fudgy version. The orange totally complements the chocolate, and the whiskey is just a slight nuance that you almost can’t put your finger on. YUMMY!!!

Try this you will not regret it! ….I need to make this again, it was too delicious!

Chocolate and Orange Mousse with Whiskey

  • Servings: 4-8
  • Time: 30 mins + time for cooling
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ Chocolate-and-Orange-Mousse-with-Whiskey

 

You need

Mousse

  • 8 ounces chocolate, coarsely grated
  • 3 very fresh eggs, separated into whites and yolks
  • 2 tablespoons Scotch whisky
  • 2 tablespoons heavy cream (whipping cream)
  • 1 orange, finely grated zest only

Topping

  • 3/4 cup heavy cream (whipping cream)
  • 2 tablespoons Scotch whisky
  • 1/2 teaspoon powdered sugar
  • 1/2 orange, zest use the vegetable peeler and cut into thin strips

Procedure

  1. Combine chocolate, whisky and cream in a heatproof bowl and place over pan of simmering hot water, stirring until melted.
  2. Remove from the heat and allow cooling slightly.
  3. Beat egg whites to hard peaks.
  4. Beat the yolks with the finely grated orange rind until pale.
  5. Add egg yolk mixture into the cooled chocolate cream, stir to combine.
  6. Fold in the whisked egg whites.
  7. Spoon the mixture into 4-8 individual cups or glasses. (Quantity of glasses depends on the size of the portions).
  8. Chill in the fridge for at least three hours.
  9. Just before serving, whip the cream for the topping with powdered sugar add the whisky and whip shortly again.
  10. Spoon cream over the mousse, top with orange zest strips and serve immediately.

Za’atar Spice Mix

 

za'atar-spice-mix

Za’atar is a spices blend use in a lot of countries in the Middle East but probably originated in Egypt . Try this recipe with others Middle Eastern dishes.

I used this in my blog for  Za’atar FlatbreadsShakshuka (Poached Eggs in Spicy Tomatoes) and Red Couscous Salad with Beets and Walnuts

Za’atar Spice Mix

  • Time: 5 mis
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

You needza'atar-spice-mix

  • ½ tablespoon dried oregano
  • ½ tablespoon dried thyme
  • ½ tablespoon ground sumac
  • ¼ tablespoon roasted sesame seeds
  • Salt

Procedure

  1. Mix together ingredients thoroughly in a bowl and store in a cool place in an airtight container.

Ciambella Della Nonna – Italian Breakfast Cake

Ciambella-Della-Nonna-talian-Breakfast-Cake

This soft and rustic breakfast cake has been my breakfast for many years, but it is perfect for your morning break as well.

The ingredients are very basic, these are the ingredients that my mother has always on hand, but you can add other ingredients as grated orange zest (or chopped candied orange), raisings or even make a marbled cake adding some chocolate powder to part of the batter and mixing it lightly after pouring it into the mold.

My mother adds some maraschino to give the special flavor to it, but you can also add one tablespoon amaretto instead.

My children used to spread some margarine and sugar over the slices and Yum… This is a souvenir in honor of my mother!

Ciambella Della Nonna – Italian Breakfast Cake

  • Servings: 12
  • Time: 40 mins
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

You needCiambella-Della-Nonna-talian-Breakfast-Cake

  • 400 g flour ( 13 ounces)
  • 150 g margarine (5 ounces) or 150 g butter ( 5 ounces)
  • 180 g sugar ( 6 ounces)
  • 1 pinch salt
  • 4 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 2 tablespoons almond liqueur ( we use maraschino)
  • 1 lemon zest or 1 orange zest
  • 100 ml milk ( 1/3 cup)
  • 1 -2 tablespoon sugar ( additional only for topping)

Procedure

  1. Preheat the oven at 220°C (425°F).
  2. Grease your mold (I use a ring-shaped one) and dust with flour.
  3. Work all the ingredients (reserve the sugar for topping) with the kneading machine until smooth.
  4. Spread the batter in the mold.
  5. Top with sugar.
  6. Bake for 30 minutes at 220°C (425°F).

Marbled Eggs

 Marbled-Chinese-Tea-Eggs

Eggs are symbol of New Year, the coming spring and fertility!

The procedure to prepare these eggs is quite simple: hard boiled eggs are lightly crushed and placed again to boil in a colored solution. The color will infuse the eggs surface were by the cracks; that’s it!

You can prepare this with food coloring or follow these two traditional Asian recipes.

Both recipe are delicious, as the spices and tea are used for this procedure! Impress your friends with this!

Marbled Eggs: Indonesian Marbled Hard Boiled Eggs or Telur Pindang

  • Servings: 4
  • Time: 3 hrs
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/Indonesian-Marbled-Hard-Boiled-Eggs-or-Telur-Pindang

You need

  • 4 eggs
  • 3 teaspoons salt
  • 4 bay leaves
  • 4 guava, leaves ( if available)
  • 2 tablespoons ginger, grated or 2 tablespoons lemongrass, chopped
  • 2 red onions, only red peel of ( optional for more reddish color)
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon coriander, ground
  • 1 teaspoon turmeric, ground (optional)
  • 3 black tea bags

Procedure

  1. Wash your eggs!
  2. Combine all ingredients (without black tea bags) in a saucepan.
  3. Bring slowly to a boil with enough water to cover them.
  4. After 10 minutes lift the eggs out and place in cold water.
  5. When eggs are cool enough to handle, gently crack the shells with the back of a spoon until the entire shell is a network of cracks. The more cracks you make, the more marbled your eggs will be. Be careful not to crack the shells so much that they will completely fall off the eggs, do not peel!
  6. Return eggs in the pot; add teabags.
  7. Bring to boil, turning from time to time the eggs until almost all the water has evaporated and eggs are dark brown. This step takes about 2-3 hours.
  8. Peel eggs and, if possible, serve with Indonesian dishes.

Marbled Eggs: Chinese Tea Eggs

  • Servings: 12
  • Time: 3 hrs
  • Difficulty: medium
  • Print

Autor: https://artandkitchen.wordpress.com/Marbled-Chinese-Tea-Eggs

You need

  • 12 eggs
  • 4 cups water
  • 6 tablespoons dark soy sauce
  • 3 tablespoons strong black tea, or 3 black tea bags
  • 1 stick cinnamon
  • 1 star anise
  • 3 whole cloves
  • 1/2 teaspoons Chinese 5 spice powder
  • 1 teaspoon sugar

Procedure

  1. Place the uncooked eggs in a pot and cover with the water and bring slowly to boil.
  2. After 10 minutes lift the eggs out and place in cold water.
  3. When eggs are cool enough to handle, gently crack the shells with the back of a spoon until the entire shell is a network of cracks. The more cracks you make, the more marbled your eggs will be. Be careful not to crack the shells so much that they will completely fall off the eggs, do not peel!
  4. Return eggs in the pot; add water, soy sauce, tea, and spices.
  5. Bring to boil, turning from time to time the eggs and simmer for 40 minutes, turn off the heat, and allow sit for at least 2 hours or overnight.
  6. Bring the mixture to a boil again before eating as eggs are best enjoyed hot. Give it a gentle stir.

Indosesian-Marbled-Hard-Boiled-Eggs-or-Telur-Pindang-2

Chai Masala

Chai-Masala

A cheap and quick homemade mixture for a fast and delicious spiced black tea which is very convenient to keep on hand for when that chai craving hits you..

I got this spice mix recipe in Jodhpur (India) and now I use this mix in my office as ready mix (with non-dairy creamer), where we get hot water, but we don’t have the possibility to cook. This mixture is perfect if you wish hot or iced chai as well.

At home I prefer to boil (5 minutes!) the tea with the spices add some fresh milk and sugar.

For this recipe the quality of the ingredients and the spices is relevant, if possible grind your own yourself!

Chai Masala

  • Time: 1 hrs
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ Chai-Masala

Ingredients

Spice mix

  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cloves

For fresh milk preparation

  • Fresh milk to taste
  • Sugar (best brown sugar) to taste

For a ready to use preparation (dried non-dairy creamer instead adding fresh milk)

  • 2 cups non-dairy coffee creamer
  • Sugar (best brown sugar) to taste

Preparation

Mix all the spices and store in tightly closed jars, this will be your base for both methods.

Fresh milk method

  1. Prepare your black tea (I like it very strong!) with a good pinch of spices mix for each person. For me easiest method is to place a few spoons of black tea into a paper tea bag and close it so that the tea has enough space to move and give out its flavor.
  2. After boiling it for 5 minutes remove the bag with tea and add milk and sugar (I love it with brown sugar) sugar to taste. Adjust to taste.
  3. Serve letting fall the spiced milk tea from at least 30 cm if you wish some foam on it!

For a ready to use preparation (dried non- dairy creamer instead adding fresh milk)

  1. Combine all the spice mixture with the 2 cups of non-dairy creamer, mix well and store air tight containers (this makes two jars).
  2. For the preparation prepare the black tea as usually and let soak for about 5 minutes. Remove the bag.
  3. Add about 2 teaspoon spice powder (quantity depends on the size of the cup and on the taste) as well as sugar.
  4. Enjoy hot or add some ice cubes for a delicious iced chai!

Indian-Chai-Iced-Coffee

Christmas Coffee

Christmas-Coffee-4

When Santa (Athina was my very generous Santa this year) brings you such adorable coffee mugs and you wish to keep the Christmas spirits in your house, then you know: it’s time to prepare a festive coffee, stop the time machine and keep the magic atmosphere around you.

An easy way to prepare a spiced- infused coffee is add the spices in-between to layer of coffee powder, then brew you coffee slowly.

I used my old coffee machine, but you can use what you find more convenient for you. As sweetener I love brown sugar and milk or cream may be an option for those who are used to this.

This method is quite simple and at once your coffee will fill your house with Christmas spirit. Feel free to try with different spices and flavors! Variations: use all spice, nutmeg, anise, mace, powdered chocolate, cloves….

Christmas Coffee

  • Servings: 2
  • Time: 5 mins
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/ Christmas-Coffee-6

You need:

 All quantities to taste!

  • 4 teaspoons coffee powder
  • 2 pinches ground cinnamon
  • 2 pinches ground ginger
  • 2 pinches ground cardamom
  • 4 teaspoons brown sugar
  • milk or cream to taste

Procedure

  1. Place half of the coffee need into the coffee filter
  2. Layer the spices you like
  3. To with remaining coffee
  4. Brew as usual and serve with brown sugar

If you use simple filter papers you can also mix all the ingredients and brew the coffee.

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Mexican Seasoning Mix

Mexican-Seasoning-Mix

This season mix adds authentic flavor to Mexican and  Tex-Mex dishes.

Use for tacos, ground beef, potatoes or BBQ chicken. You can add it to salad dressing too!

Prepare this ahead to have this on hand in my cabinet and prepare some more for gifts!

Mexican Seasoning Mix

  • Time: 15 mis
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/ Mexican-Seasoning-Mix

You need

    • 1 teaspoon chili powder (add more if you like)
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder ( or 2 teaspoons crushed dried fried onions)
    • 1/2 teaspoon crushed red pepper flakes
    • 1/2 teaspoon dried oregano
    • 2 teaspoons paprika
    • 1 1/2 teaspoons ground cumin
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon black pepper
    • 1 pinch ground cinnamon
    • 1 pinch ground cloves

Procedure

  1. Mix together ingredients thoroughly in a bowl and store in a cool place in an airtight container.

Amaretto Chocolate Coffee

 

Amaretto-Chocolate-CoffeeThis is a real festive comforting coffee, perfect for Christmas days or simply to enjoy in front of the chimney while outside its cold and snowy.  The inspiration or better the original recipe is called Almond Chocolate Coffee recipe; here Vicki suggests to use dark “creme de cacao”  and as I did not have this ingredient I decided to make my own melting dark chocolate with brandy in the microwave. The result was fantastic so I decided to keep this version for the next ones!

Amaretto Chocolate Coffee

  • Servings: 2
  • Time: 5 mins
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/Amaretto-Chocolate-Coffee

For two cups you will need:

  • 15 g dark chocolate
  • 1-2 tablespoons brandy
  • 3 tablespoons amaretto
  • 150 ml hot espresso, eventually sweetened
  • whipped cream
  • chocolate shavings

Procedure:

  1. Melt in a small bowl the chocolate and the brandy using the microwave: I needed 30 seconds, then I stirred with a spoon and transferred the brandied chocolate into two cups using a spatula.
  2. Ad the amaretto, the hot coffee and I finish with whipped cream topped with chocolate shavings.

Vasilopita – Greek New Years Cake

Vasilopita---Greek-New-Year-Cake

 

This year we served this traditional Greek cake or bread at midnight on New Year’s Eve. This cake to celebrate the life of Saint Basil.and for this reason it is called “Vasilopita”.

I saw many recipes in the web depending on the region and almost every family has its own recipe.

For this occasion I decided to adopt Eugenia’s Vasilopita recipe  posted in her wonderful blog. I wondered that this recipe didn’t include eggs!

According the tradition a coin (clean and fatted) is incorporated into the dough.

After cooking the cake is sliced and the person who receives the coin is considered to be especially blessed for the year.

This year I prepared this cake while I was preparing the dinner, I really did not have a lot of time, so I scaled down the original recipe and placed all the ingredients in the food processor and worked this at high speed for about 10 minutes, after spreading the cake in the mold I added a small plastic “Saint Basil” puppet in it. In the procedure I will give you also the traditional way to prepare this.

The cake came out wonderful, smooth and really melted in the mouth.

A happy new year to all of you!

About this tradition:

http://vasilopita.com/story.html

http://holyascensionnorman.org/vasilopita.html

http://www.antiochian.org/node/18684

Vasilopita – Greek New Years Cake

  • Servings: 8
  • Time: 1 hrs
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/Vasilopita---Greek-New-Year-Cake

You need:

Coin or bean or something else should be cleaned and greased before adding them to the dough.

  • 150 g butter
  • 210 g sugar
  • 200 ml milk
  • 50 ml brandy
  • 300 g flour, sieved
  • 1 envelope vanilla powder (about 2 teaspoons)
  • 1 envelope baking powder (about 15 g), sieved
  • 1 tablespoon grated orange zest, I used 2 tablespoons finely chopped in syrup candied orange-peel (Glyko Koutaliou)
  • 100 g ground almonds
  • Garnish: powdered sugar

Procedure:

  1. Beat butter and with sugar until fluffy.
  2. Add the milk and brandy and beat until well incorporated.
  3. Add flour in portions then vanilla, baking powder and orange zest.
  4. Stir in the ground almonds and pour your batter into a cake tin (mine was 24 cm wide).
  5. Insert the coin into the dough
  6. Bake in a preheated the oven at 180° C for about 40-45 minutes or until done (tooth stick test).
  7. After cooling down garnish with powdered sugar as you like

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