Apple Wedge Fritters

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apple wedge fritter

Ingredients:

1-2 tart apples, unpeeled

Batter:

1/2 cup (125 mL) all-purpose flour

1/4 cup (60 mL) cornstarch

1/4 tsp. (1 mL) baking soda

3/4 cup (185 mL) water or soda water

canola oil, for frying

powdered sugar, for dusting

 

Preparation Method:

Core and slice apples into wedges no more than 1/2″ thick on the skin end. In a medium bowl, whisk together the flour, cornstarch, baking soda and water – you should have a mixture with the consistency of heavy cream.

In a wide pot, heat an inch or two of canola oil over medium-high heat until hot but not smoking. Dip a few wedges of apple at a time into the batter, coating them completely, then gently slip into the oil. Cook 2-3 at a time for a minute or two, flipping with tongs as necessary, until golden. (Don’t crowd the pot, or it will cool the oil down. If they are cooking too quickly, turn the heat down – if it’s taking too long, the oil may need to be hotter.)

Remove with a slotted spoon and transfer to paper towels to drain. Once cool enough to handle, sprinkle lightly with powdered sugar. Serve warm.

Makes about 2 dozen.

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Churros (Cinnamon Sticks)

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churros

Ingredients: (20pc)

1/2 cup water

1/2 cup buttermilk

1/2 cup butter

Pinch of salt

1 1/4 cups flour

1 teaspoon vanilla

3 large eggs

Vegetable oil for frying

1/2 cup sugar plus 1 tablespoon

1 teaspoon cinnamon

dulce de leche (optional), nutella (optional), vanilla pastry cream (optional)

 

Preparation Method:

1.Place the buttermilk, water, butter, salt, and 1 tablespoon sugar in a pot, and bring mixture to a boil. Stir in the flour all at once using a heat-proof spatula. Continue to stir until the mixture clumps together to form a ball. Continue to cook for a minute or two more, turning the dough over in the pot with the spatula. Remove from heat.

2.Add the vanilla. Add the eggs, one at a time, mixing well after each. The mixture should just start to look shiny, but should not slide off the spatula easily. (It should be slightly stiffer than cream puff dough). If the mixture seems too thick and lacks shine, add an extra egg.

3.Place dough in a pastry bag fitted with a star tip that has an opening at least 1/2 inch wide. You can also use a round tip.

4.Place a sheet of wax paper on a cookie sheet. Pipe lengths of dough (I usually make them 4-6 inches long) onto the cookie sheet.

5.Place cookie sheet in the freezer while you heat up the oil. Heat 1-2 inches of oil to 375 degrees. When the churros feel firm, carefully pick them up off the cookie sheet with a spatula and drop them into the oil. Work in batches, and fry the churros for about 2 minutes on each side, until they are golden brown. Cool them on a plate lined with paper towels.

6.Mix the 1/2 cup sugar and the cinnamon together, and place the mixture on a plate or in a pan. Roll the churros in the cinnamon sugar while they are still warm. To fill the churros, fit a pastry bag with a round (#4) metal icing tip. The tip should be small enough to pole into the end of the doughnut. Fill the pastry bag with your filling of choice.

7.Poke a skewer through the doughnut lengthwise, and pipe the filling into the hole.

8.Serve warm

 

 

Brazilian Doughnuts

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Brazilian Raindrops

Ingredients:

2 cups flour

3 tablespoons sugar

1/2 teaspoon salt

2 eggs

1/2-1 cup buttermilk

1 tablespoon baking powder

1/2 cup sugar

1 tablespoon cinnamon

Vegetable oil for frying

 

Preparation Method:

1.In a deep fryer or skillet, heat several inches of vegetable oil to 360 degrees (F).

2.In a small bowl, stir the cinnamon into the 1/2 cup sugar and set aside.

3.Mix the flour, salt and 3 tablespoons sugar in a bowl.

4.Stir in the eggs and 1/2 cup buttermilk with a wooden spoon. Add more buttermilk, slowly, until mixture has the consistency of a very thick cake batter.

5.Stir in the baking powder.

6.Using 2 teaspoons (or a small cookie scoop), scoop a generous teaspoon of batter and carefully drop it into the oil, using the second spoon to help scrape the dough off of the first one. Repeat with several more teaspoons, but do not overcrowd the doughnuts or they will stick together.

7.Cook the doughnuts, turning occasionally, until golden brown on all sides.

8.Remove doughnuts from the oil with a slotted spoon, and drain briefly on paper towels.

9.Roll the doughnuts in the cinnamon sugar while still hot.

10.Cook the rest of the doughnuts in batches.

11.Doughnuts are best served warm, and can be reheated or kept warm in the oven.

Makes about 25 small round doughnuts.

 

 

Toffee Sticks

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kola snittar

Ingredients:

  • 100g soft butter
  • 1dl sugar
  • 2 tbsp light sirup
  • 2 1/4dl flour
  • 1/2 tsp bicarbonate soda
  • 1 tsp vanilla sugar
  • 1 tsp ground ginger

Preparation Method:

Pre heat the oven to 175 degrees Celsius.

  1. Whisk the butterm sugar and sirup until creamy.
  2. Mix flour, bicarbonate soda, vanilla sugar and ground ginger in the butter mixture.
  3. Divide the dough into two and roll it into two lengths.
  4. Place them on a baking paper and flatten them out. Raffle them with the back of a fork.
  5. Bake them in the oven until golden about 12-15 minutes.
  6. Let them cool down a bit and then cut them bit sideways.
  7. Let them cool down on the baking tray.

Sarah Bernardt’s Cookies

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Sarah B.

Ingredients:

Biscuit bottoms:

250 g marzipan

1.5 dl caster sugar

2 eggs

Butter cream:

1 egg white

1.5 dl caster sugar

1 tsp. Vanilla sugar

1 pinch of salt

0.5 lemon, juice

250 g room temperature butter

125 g dark good quality chocolate 70 %

1 tbsp. cold espresso coffee

 

For topping:

150 g dark good quality chocolate (70%)

 

This recipe makes 20 pcs biscuits.

Preparation Method:

Bottoms:

  1. Preheat oven to 180 °C.
  2. Grate the marzipan and mix the rest of the ingredients for the bottom.
  3. Pipe out 20pcs of round shapes on a baking paper.
  4. Bake them until they are golden brown about 13 minutes.
  5. Butter cream and dipping:
  1. Mix egg whites, caster sugar, vanilla sugar, salt and lemon juice in a stainless steel pot. Mix it until the sugar has dissolved. (this is important)
  2. Whisk it into a meringue over a water bath to about 65 °C.
  3. Take the pot of the heat and whisk with an electric whisk until the meringue has cooled down.
  4. Put it pc by pc room temperature butter and whip it until the cream is fluffy, about 15 minutes.
  5. Melt chocolate and it cool a bit, mix it into the cream.
  6. Mix in cold espresso coffee.
  7. Spread the cream on the bottom part of the baked cooled biscuits with a spatula. They should be pointy at the top.
  8. Cool them down in the freezer.
  9. Melt chocolate for the topping in a water bath.
  10. Dip each of the cold biscuits so that all of the cream is covered, and let it cool on a baking paper.

 

 

Brazilian Carrot Cake

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Ingredients:

Dough:

  • 3 medium sized carrots
  • 3 eggs
  • 1,8 dl vegetable oil
  • 4,7 dl flour
  • 3,5dl sugar
  • 1 tablespoon baking powder

Chocolate Topping:

  • 2,4 dl sugar
  • 2,4 dl chocolate powder
  • 0,6 dl cup milk
  • 50 grams butter

Preparation Method:

  1. Add the carrots, the eggs and the oil in a blender and blend it for at least 5 minutes. In a bowl, mix flour, sugar and baking powder. Pour the carrot-egg-oil puree in to the dry ingredients mixture. Place in a 8-inch cake pan and bake for 45min at 180 C.
  2. For the icing, just mix sugar, chocolate powder, milk and butter in a saucepan and mix it well. When it comes to a boil, wait 1 minute and turn off the heat.

Tiger Cookies

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tiger cookies

Ingredients:

Vanilla dough:

200 g flour

110 g butter (soft)

90 g icing sugar

5 g baking powder

1/2 egg

1/2 tsp salt

1 tsp vanilla extrakt

 

Cocoa dough:

200 g flour

20 g cocoa

110 g butter (soft)

90 g icing sugar

5 g baking powder

1/2 egg

1/2 tsp salt

1 tsp vanilla extrakt

20 g cocoa

Preparation method:

  1. Mix all the ingredients for the Vanilla dough together until you get a smooth dough out of it.
  2. Roll it out on a surface with some flour on to about 4mm thick.
  3. Do the same with the cocoa dough.
  4. Place the rolled out vanilla dough onto the cocoa dough and start rolling them together into a sausage. Carefully squeeze it together.
  5. With a sharp knife slice it into 1cm thick round slices and place them on a baking paper.
  6. Bake in the oven at 200 degrees Celsius for about 12- 15 min.

Isabelle’s Crumble Pie

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IMG_20170528_130640_381_1506509663450

Ingredients:

175g flour

105g butter

60g sugar

1 dl rolled oats

4 sliced and peeled Swedish apples

2 tsp cinnamon

 

Preparation Method:

Mix flour, butter, sugar and oats together to create a crumble. Press half of the crumble at the bottom of a baking form.

Mix all the apples with the cinnamon and lay them nicely onto the crumble.

Sprinkle the remaining crumble all over the apples.

Bake in the oven at 190 degrees Celsius for about 30 min. Then you can top it with some knobs of butter and bake further under the grill for about 5 minutes to get a nice and gold topping.

 

Serve warm with icing sugar and vanilla sauce or ice cream.

Raspberry Doughnuts

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img_20160929_191115

Ingredients:

1 tbsp dry yeast

2 tbsp caster sugar

150ml warm milk (37 degrees)

 

300-350g plain flour

1/4tsp salt

50g melted butter

1 beaten egg

 

300ml oil (Raps)

Jam for filling

2 tbsp caster sugar for rolling them in

 

Preparation Method:

 

Mix the yeast, sugar and milk and let it stand for about 10 min. Add all the remaining ingredients in your kneading machine and let it rise somewhere warm for about 1h (double size).

Roll out small doughnuts and let them rise for another 30min under a tea towel.

Heat up oil to about 190 degrees (not too hot so that they have time to cook on the inside) 3-5 min.

Dry them on kitchen paper and roll them in the sugar. Fill them with jam once they have cooled down.

 

 

 

 

 

Mom’s Apple Strudel

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Ingredients:

Dough:

1/2kg flour

250 butter or 120g raps oil

1 egg

1 tbsp vinegar

40g fresh yeast

1,5dl tepid water

 

Filling:

1/2 dl breadcrumbs

1tsp vanilla sugar

1tbsp cinnamon with sugar

1-2 apples pealed and grated and squeezed to remove extra juice

Raisins (optional)

Walnuts (optional)

 

Preparation Method:

Pre-heat the oven to 180 degrees

Mix all the dough ingredients together to form a smooth dough ( I use my dough machine to work the smooth dough). Divide the dough into 3-6 peices.

Roll out each peice into a very thin rectangle, sprinkle the breadcrums on, spread evenly the grated apples, raisins, cinnemon and sugar.

Roll into a long sausage shape and place it on a tray lined with baking paper. Brush with whisked egg to get a nice golden surface.

Bake in the oven for about 20 min until golden on top.