Daily Archives: August 4, 2014

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Apple metamorphoses: a taste from childhood

Sasha Karavaeva, author JustLady.
Autumn for me is the time radiating heat of the oven, sticky dough hands and delicious pastries. The counter of a shop nearby, breaking from seasonal fruits, which have not experienced aggressive insecticide treatments had not been dipped in wax and transported by aircraft-steamers days and nights.
Apple metamorphoses: a taste from childhood

Hear more and more incredulous grunt buyers, standing nearby, they say, our apples are worse imported, quince afternoon with fire you will not find, and plum or ghilzai or good except for jam. I partly agree, but it is fall on the eye catches the grapes brought from the South, crisp pear with a thin skin and rosy apples from all over the country. And at this point my hands are reaching to choose the fruit for the fruit, making sure that they are not worse than Greek or Turkish counterparts that are afraid to approach the worms.

But what strikes me is not the color or size, and the number of varieties, each of which makes scrolling in my head dozens of recipes. And just remember, as from apples “Ranet” my grandmother cooked it, like liquid amber and how she baked fragrant pies with sour Antonovka – plain, but maddening its astringent spirit.
Incidentally, this autumn pie I think of the pie. Regular Apple pie, to make that even a child. This “wand” when you call friends and tell about the impending visit, and in the refrigerator there is nothing interesting. Charlotte’s best friend-employed sweet tooth, lazy and avid fans of apples in all their manifestations. No one is indifferent. So happy to share the recipe classic Apple pies, which I inherited from my grandmother.
For the dough you will need:
  • 200 g of sifted flour;
  • 200 g sugar;
  • 4-5 eggs;
  • 500 g of peeled and sliced apples;
  • 1 tsp. butter for greasing the form;
  • ground cinnamon, powdered sugar (to taste).
In a large bowl using a whisk or mixer, whip the eggs and sugar until the mixture will increase in volume. In the whipped mixture gently add the sifted flour and mix well to avoid lumps. Take a baking pan of the future Charlotte, grease it with butter, including bumpers. At the bottom of the form pour a small amount of dough on top of it put a layer of apples, which can lightly sprinkle with ground cinnamon. So you need to alternate the remaining dough and sliced apples, don’t forget to add ground cinnamon.
Preheat oven to 180 degrees and bake the pie until ready (from 40 to 60 minutes – the time depends on the depth and diameter of the form). The willingness of cake, check with a wooden stick: when you puncture the dough will stop haunting her sticky, the pie is ready. We strongly recommend not to remove the cake from the mold until it is completely cool, otherwise there is a risk to damage it.
Cooked this recipe for Apple pie-Apple pie-it turns out moderately moist, moderately sweet (although you can vary the amount of sugar can according to your taste), with a spicy cinnamon scent. I usually sprinkle top of pie with powdered sugar, so it looks nicer. If you love vanilla ice cream, it is advised to submit the cake with him. Good mood is exactly ensured J

Tomato soup: a riot of color, taste and aroma

Sasha Karavaeva, author JustLady.
In a rapidly decaying autumn weather I want to eat something warm. I don’t like to cook nourishing broths and stews, rich in fat, you can leave them for the winter. Now for my actual availability of seasonal tomatoes, of which you get a good tomato soup.
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In the middle of the season and even after my family together mad: mom cooks spicy adjika, grandmother of tomato sauce, I’m experimenting in his “creative workshop” Mediterranean cuisine. Tomatoes are good in all aspects – that is their nature. However, finding the “right” tomatoes in our time is not so easy. Especially the village. They have a special flavor, filled with a light tartness, and the palate is viewed balanced acidity. They significantly differ from the imported counterparts, and those who grew up in the greenhouse. But, let’s not be sad about.

I think the final result, i.e., on a dish, one way or another will affect the original quality of the product. If you buy good tomatoes, any idea will exceed expectations. The word “good” I mean tomatoes with beautiful skin, a pleasant scent of ripeness, no stains, rot, doubtful darkening cracks. Never trust a choice of tomato seller. No-COH-Yes. Only personal contact of their hands and the desired product will give the desired result. The seller who wants to quickly get rid of his impending stone goods, is always ready to slip in the package is something of poor quality. Then these tomatoes are suitable only for fast processing or for Tomatina – tomato battle that suit hot Spanish on the streets of Bunol.

Before the mid-autumn can often be found oblong tomatoes (“plum”). They are not as watery and quite fragrant. A couple of days ago I managed to buy tomatoes in this class, I wanted to make a soup-puree with a velvet consistency.

For tomato soup you will need:

  • 1 kg tomatoes (mostly oblong, but the fit and other);
  • half of the bell pepper (seeded and washed in running water);
  • small onion;
  • small head of garlic (do not clean it from the husk and separate into slices – we will need all);
  • a piece of fresh hot pepper (size 1-2 cm);
  • 3 sprigs parsley;
  • 1 Bay leaf;
  • 6 Basil leaves (I love green for its aroma, but purple too);
  • 100-150 ml Extra virgin olive oil;
  • 150 ml of boiled water;
  • 1 tsp. salt (no slides);
  • 1 tsp. sugar (no slides);
  • 3 sprigs of thyme;
  • black pepper, dried oregano, to taste.

Wash the tomatoes and cut them in large pieces, put in a deep skillet or saucepan. For this dish I take aluminium cookware, tomatoes will not burn to the bottom. Slice into thin strips prepared half bell pepper, peeled onion cut in half, add all the tomatoes. In the same pot together sent the rest of the ingredients – a piece of hot pepper (it can not be cut), unpeeled head of garlic, sprigs of thyme, washed and obsushenny herbs, dried oregano and ground black pepper.

Add to the pan with vegetables boiled water and olive oil, put it on a slow fire, covered with a lid. After boiling tomato pulp must be open for a short time the lid, add a teaspoon of salt and sugar (no slides) and again to cover future soup lid. Don’t forget to occasionally stir the dish so that it is cooked evenly. The soup should be cooked on a slow fire for a long time, I’m waiting for the moment when the tomatoes are fully softened and give the juice to the dish.

When you notice that the tomatoes began to resemble a homogeneous mass, remove from the pan sprigs of thyme, garlic, Bay leaves and the remains of green – they no longer want us. Remove the pan from the heat and using a blender turn the tomatoes in puree. Be very careful not aboytes. After this procedure, return the saucepan to low heat and bring the soup to a boil (do not cover the pan with a lid! ). As soon as it begins to boil, turn off the oven and let the dish time to rest.

Before serving, I always strain the soup through a fine sieve, discarding the seeds and tough tomato skins. Do not be lazy, do the same – the only way you will get a velvety consistency.

Pour the soup into bowls, add in every little olive oil, herbs and ground black pepper. A good companion for a portion of tomato soup will croutons or dried in an oven toast with Parmesan cheese. I love this dish for versatility and simplicity: it can be eaten hot or cold, and to prepare a pleasure!