Apples in uniform

What's in an apple? C-Vitamin? Seeds?

Sometimes when you just incidentally happen to eat a whole bowlful, there's also stomach ache in apples. Well...yeah.

But with these apples it's certain - no seeds, no ache (I solemnly swear..), enough C-Vitamin to keep you going and on top of all that there are...apples:)

The first time I tucked fruit into uniform was when I had leftover dough from a pie shell and - I tell you - it's the best way in the universe for using up that leftover dough you'd otherwise end up eating bit by bit, cursing yourself more and more and in the end - having less uniformed fruit to eat;)

Apples in uniform
(serves four)

4 small apples
about 170 g sweet patee brisee
3 tbsp sugar
¾ tsp cinnamon

1. Peel the apples and cut the bottom parts a bit flatter so they stand up better. Core them, but don't cut through the bottom.
2. Divide the dough into four and roll each part into quite a thin circle; leave a bit of dough for decorating.
3. Fill the apples (as much as you can) with a mixture of sugar and cinnamon.
4. Place the apples onto the dough circles and then wrap them up. Make sure the dough is of the same thickness everywhere and that it's as smooth as possible - you get four nice balls.
5. Make (2) leaves for each "apple" from the leftover dough and press them onto the "apples". Use a knife to make the leaf pattern.
6. Bake the apples in a buttered oven dish at 175C for about 30 minutes until they look golden.
   
7. Eat while still warm, serve with vanilla sauce or -ice cream.
   

How sad that I don't have a photo of the finished dessert! Cause the apples are just so nicely golden and round that they make you want to juggle, roll them in your hands or just eat up at once. Below the crisp surface there's a soft apple and the filling has turned into a sweet dark sauce, that complements the slightly more sour apple very well.

A bit of ice cream or vanilla sauce and this dessert should do the trick:)

The darkest spicy tipsy apples

Or, at first glance, more like beets with stalks on.

There must be a heap of recipes for pears in wine on the Internet and everywhere and everywhere, especially around Christmas holidays and New Year's Eve. Yet I'm here. Hmmm... but probably just because my apples turned out very cool-looking.

I don't have exact measurements, unfortunately. I used little-ish homegrown apples and threw in...everything. Feel free to use pears instead.


Spicy apples in red wine and blackcurrant juice

Apples (I had 10 small ones)
About 1/2 l of blackcurrant juice
About 7 dl of red wine
1 vanilla bean
cloves, about 10
1 star anise
1 cinnamon stick

1. Take a pot large enough to fit all the apples onto the bottom of it.
2. Add all ingredients (but not the apples) to the pot and bring to a boil.
3. Meanwhile peel the apples, but leave their stalks on. Cut the core out from the bottom and also cut a slice off the bottom so that they stand better.
4. Add the apples to the pot and boil them at low heat for about 30 minutes, until tender. As the liquid probably doesn't cover all the apples, turn them around for some times to get an even colour.
5. Remove from heat and let the apples cool in the poaching liquid.
6. Serve with vanilla sauce.

Blackcurrant juice is a strong flavourer. The apples do look like beets, but taste a lot like a lighter version of spiced blackcurrants. Tender, juicy. Screaming for vanilla sauce. They're as dark as it gets.

I guess it was the perfect dessert for surprising my granny. She knows how to prepare stunning dishes out of nothing, but after so many years of eating and cooking apples... who could have thought to throw the apples into some juice?

Hazelnut cake with curd cheese and black tea cream : My layered cake dream just came true

I've kept my promise.
I'VE KEPT MY PROMISE!

Who would have guessed? I made this yum curd cheese mousse with black tea in late August and promised to make a layered hazelnut cake with black tea egg-buttercream filling. And...well...I almost kept it. That's a start, right?:)

Maria Öhrn is a fabulous Swedish cookbook author. I browsed through her 'Tårtor' (or 'Tordid' in Estonian, I don't know if it's been translated to English) in a bookstore, said some kind words about it and ended up getting two of these books for my birthday.

Woosh.
Better 2 than none, right? Anyway, although the book contains only about 30 recipes, they are all so very different and most of them have this nice twist to them. I love twists. I could eat twists every day. For this layered cake I used Maria's recipe for hazelnut cake (originally paired with canned pears and Nutella!)


Hazelnut cake with curd cheese and black tea cream
(cake base recipe from Maria Öhrn's 'Tårtor' (Cakes))

200 g hazelnuts
1 dl potato starch
1 tsp baking powder
1 ml salt
6 egg yolks
6 egg whites
2 dl sugar
2 tbsp milk
1 batch of curd cheese mousse with black tea
for decorating: black tea glazed apples and caramelized hazelnuts

1. Grind hazelnuts well using a food processor or a coffee grinder
2. Mix hazelnut flour with potato starch, baking powder and salt.
3. In a clean and dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
4. Beat the yolks slightly with sugar using a whisk, add dry ingredients and milk to the mixture
5. Gradually add the egg white.
6. Pour the batter into a greased 24 cm springform pan. Bake at 175C for about 45 minutes (it took me only about 35). Let the cake cool completely
7. Cut the cake into two layers and spread the curd cheese mousse between them and on the top and the sides (Use quite much of it between the layers). Chill at least for a couple of hours before serving.
   
8. If you wish, decorate with black tea glazed apples and caramelized hazelnuts, setting the apples in the center of the cake and the nuts along the sides. This can be done either before or after chilling the cake.

Black tea glazed apples
(adapted from Epicurious)

2 smaller apples
1 dl sugar
2 teabags of black tea
powdered sugar

1. Combine sugar with 2 dl of water in a saucepan and add teabags.
2. Bring the mixture to a boil, stirring until sugar dissolves, reduce heat to low and simmer for 5 minutes.
3. Meanwhile peel the apples, slice both into 8 wedges and cut out the cores.
4. Remove teabags from the syrup and add apple wedges. Simmer at low heat for about 15 minutes.
5. With a slotted spoon, transfer the apples onto a rack (used in the oven) set over a baking tray and drain them for 10 minutes.
6. Preheat your oven's grill function. Then sprinkle the apple wedges with some powdered sugar and put both the rack and the baking tray into the oven (you need the tray so that the liquid that drips from the apples doesn't stick to the bottom of your oven). Grill for 3-5 minutes. Let cool.

Caramelized hazelnuts

1 1/2 dl hazelnuts
2 tbsp powdered sugar
a pinch of salt

1. Use unpeeled nuts for a rustic effect or peel them. To do that, just roast them on a dry skillet for some time and then rub the peels of with the help of a kitchen towel.
2. Combine all three ingredients on a pan over moderate heat.
3. When sugar starts to melt, reduce heat to low and stir the nuts constantly until they are covered with caramelized sugar
4. Pour the nuts onto a piece of foil in a single layer and cool.

My expectations were sky-high, because OF COURSE I'd tried bits and pieces of the cake when I cut it into 2 layers and it was, even at that moment, moist and rich in hazelnut flavour. I love that cookbook. In the end, it worked out really well for me, the flavours melted into each other and each bite was moist and had the sensational taste of 'I did it'. The flavours of black tea and hazelnut are both strong and I have a hunch there's something similar to them. I got the permission of making the cake again. Honoured, really, I'm honoured:D

I love how the decorations came out. The apples are really into tea, I'd say, and could make a great dessert by their own. Not peeling the hazelnuts was also a good choice, for this rustic appearance is perfect for an autumn-y cake. And if this cake doesn't say autumn then they're certainly is no autumn outside.

And I'd eat this cake every time somebody brings a store-bought obviously &#"@! vegetable fat cake with &#"@! vegetable fat cream to a family gathering. And I really don't care about good will if the cake is really lousy.
This cake isn't. Hah.

Honeyed onion and apple soup with caraway

Potatoes and cabbage - that was everybody's opinion when they first saw this soup. But it's tricky with me. I'd rather suspect dishes obviously made of potatoes and cabbage and make sure those cabbage leaves aren't actually some sweetish and divine tasting onion strips. But the trick was accidental this time. As our unexpectedly warm weather started to turn, I felt an urge to eat a warming onion soup. Enough with those potatoes and cabbage now!


I have ate simple onion soup a few times, but I usually like to add a little something to it. We have a nice bowl on the kitchen counter that's always full of home-grown organic apples. When I need to peel some for a dish, I actually stick the peels into my mouth instead of throwing them away. So the vitamins beneath the skin (there are hell of a lot vitamins there as you know) don't get lost. And the caraway and honey...well, today feels organic.


Honeyed onion and apple soup with caraway
(serves 2)

150 g diced apple
150 g diced onion
1 tbsp butter
1/3 tsp ground caraway
1 tbsp honey
3 dl vegetable broth (or chicken broth)
1 1/2 dl milk
salt, pepper
1-2 tbsp grated cheese

1. Melt butter in a saucepan and add onion and apple. Cover and cook about ten minutes over medium heat until onion is transparent and golden.
2. Take the cover off and turn the heat up. Cook for additional five minutes.
3. Add caraway and honey, then milk and broth. Boil the soup for about five minutes. Season with salt and pepper.
4. Serve it hot sprinkled with grated cheese and green onion tops.



The soup has quite much sweet taste - the word honeyed has hit the spot with its yum stickyness. Caraway is the ingredient that shows its character and makes the dish more earthly. The apple dices are really tender, but not yet losing their shape. Onion tops and cheese...well they're like cherries on top of a cake. Adding milk makes the broth hazy, but milder in taste, so I really like to use it in onion soups.
And of course, perfect accompaniments for this soup - a slice of bread and a hope for more sun.