I have on my hands about 30 Bramley seeding apples (largely used as for cooking here in England). So, anyone up for pointing me towards some very good dessert recipes? I'm keen on an amazing apple pie, or apple crisp! Look forward to hear from everyone....Olympics are over, so I have to get back into sharing some of my latest recipes with everyone.
If you click on the link above, you will be directed by the British version of Martha Stewart - Delia Smith. She has some recipes using berries and apples. By the way, all I did yesterday on bank holiday was to watch the UK version of the Food Channel. Rick Stein is a god. He travelled to Australia and had a segment where he grilled fresh squid seasoned with paprika, then toasted rice and crushed it in a mortar, and added it both to a bed of lettuce, mint, and coriander as part of a glorious salad. The dressing included diced red chillies, lemongrass, and fish sauce.
9 comments:
Have you tried baked apples? My french housemate showed me how to make these. Really simple. Core the apples, place them in a baking dish. Put some bits of butter, and sugar (I prefer light muscavado, any other works fine I suppose) in the holes. Bake until they are cooked (around 30-40mins) at 200C.
She also makes a great apple tart (with peeled and sliced apples). She adds sliced orange (peel and everything) cooked in apple rum on the top (with the reduced rum) and bakes it.
Totally agree that Rick Stein is a God! Nigel Slater is another God in my religion :)
Lucky! Bramleys are lovely. They don't hold their shape when cooked - they go to a lovely fluffy pulp, so I wouldn't attempt the sort of open French tart where you want the look of the slices.
One of my fav apple desserts is the apple dumpling - peel and core the apple (keep it whole) do as Karteek says with the butter and sugar (alot of sugar, they are sour!) in the hole, maybe with some ground walnuts, and then wrap each one in shortcrust pastry and bake until cooked through and golden brown outside. Serve with lots of cream.
you both rock...man...quick responses, and amazing suggestions.....
i will try the apple dumpling.....sounds divine.....the walnut addition seems to be the perfect touch....also as far as sugar, you like using brown sugar?
Karteek, you should have seen the series yesterday with Rick Stein. Great stuff.
my friend George from Greece sent me the following for all you Greek readers (translation to follow):
Αναποδογυριστή μηλόπιτα
Υλικά:
1/2 βιτάμ
2 κούπες ζάχαρη
3-4 μήλα
4 αυγά
9 κουταλιές αλεύρι που φουσκώνει μόνο του
Κανέλα
1 κουταλάκι μπέικιν
Χυμός ενός πορτοκαλιού
3 βανίλιες
Ετοιμασία
Σε ένα ταψάκι 23 βάζουμε το βούτυρο.
Βάζουμε το ταψάκι στον φούρνο στους 180 βαθμούς και αφήνουμε το βούτυρο να λιώσει.
Εν τω μεταξύ κόβουμε τα μήλα σε λεπτά σχετικά φετάκια.
Οταν λιώσει το βούτυρο ρίχνουμε στο ταψάκι μισή κούπα ζάχαρη να πάει παντού και πασπαλίζουμε με κανέλα.
Στην συνέχεια απλώνουμε γύρω-γύρω τα μήλα (και αν θέλουμε βάζουμε και καρύδια).
Μετά πασπαλίζουμε τα μήλα με άλλη μισή κούπα ζάχαρη και κανέλα.
Ζύμη: Σε ένα μπολ χτυπάμε τα ασπράδια με το μπεικιν να γίνουν μαρέγκα.
Σε ένα άλλο μπολ χτυπάμε τους κρόκους με την ζάχαρη και μόλις ασπρίσει ρίχνουμε τις βανίλιες, τον χυμό πορτοκαλιού και την μαρέγκα.
Τέλος προσθέτουμε σταδιακά το αλεύρι χτυπώντας συνεχώς το μίγμα.
Ρίχνουμε την ζύμη πάνω στα μήλα και το ψήνουμε σε προθερμασμένο φούρνο στους 180 βαθμούς.
Είναι έτοιμο σε περίπου 3/4 με μία ώρα ανάλογα με τον φούρνο. (Πριν την βγάλετε τσιμπήστε την με ένα πιρουνάκι να δείτε αν έχουν ψηθεί τα μήλα.)
Οταν είναι έτοιμη, την αναποδογυρίζουμε σε μία πιατέλα.
Yannis, I have probably seen all of Rick's series courtesy UKTV :)
Love foodycat's suggestion.
here is my humble recipe of crustless apple pie, hope you like it:
http://mimicooks.com/2007/10/simply-delicious-crustless-apple-pie.html
thank you Summer...wow....everyone's being very sharing....
Also, please check my facebook group where two friends have posted their own recipes! Very exciting!
http://www.facebook.com/group.php?gid=18962088481&refurl=http%3A%2F%2Fwww.facebook.com%2Fs.php%3Fref%3Dsearch%26init%3Dq%26q%3Dmy%2Blittle%2Bbaklava
Definitely brown sugar - I really like dark muscovado. It gives a caramellyness that apples just love.
I just had a flashback to a baklava icecream I had a few years ago and thought how good it would be with sliced apples sauteed in butter and sugar.
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