Apple Pie with Cinnamon
Ingredients for 8 people:
(Removable rim shape of 25cm):
Pasta:
250g wheat flour
160g unsalted butter
1 whole egg
Col 2 spoon sugar soup
7 Fuji Apples
1/2 cup sugar
1/2 cup water
juice of 1 lemon
cinnamon powder to finish
Cream: 1 liter whole milk
1 can condensed milk
1 cup fresh cream
1 tablespoon vanilla essence (or 2 tablespoons vanilla paste)
2 egg yolks passed through the sieve
90g (6 tablespoons) corn starch (cornstarch)
Procedures to prepare it:
Mix the flour, sugar and butter cut into pieces until it becomes a flour. Add the eggs, stir until it forms a ball. Store in the refrigerator 30min. Open the dough, cover the mold, leave the plastic film on top of the dough, put p beans firm and bake in a preheated oven for 20 min. Remove the beans and bake for another 5 min. Reserve. Place all the cream ingredients in a pan except the cornstarch. Bring to the boil. As soon as it boils, lower the heat and cook another 5 min, stirring. Add the cornstarch diluted in a little milk and stir vigorously for 3 minutes. Remove from heat and place on a baking sheet to cover with plastic wrap. Allow to cool and place in the refrigerator.
Peel, dice, sprinkle the apples with lemon juice. In a saucepan place the sugar and turn on the heat. When it is golden, add the water. When dissolving place the apples and stir for 25 min. Remove from the pan and let it cool and place in the refrigerator. Assembly: Beat the cream to make it more creamy. Place half of this cream in the already baked and cold dough, the cold apples and the rest of the cream. Sprinkle with cinnamon and freeze for at least 1 hour before serving.
BROWNIES recipe that is always a success
Ingredients for 20 pieces (24cm x 29cm shape):
6 eggs
2 2/3 cups (450g) sugar
1/2 tablespoon of vanilla extract (or 1 tablespoon of vanilla paste)
240g dark chocolate bar, chopped
110g (1 cup) unsalted butter, room temperature
2 cups of minced tea
20 walnut halves for decoration
G 210g (1 1/2 cups) of sifted wheat flour
pinch of salt
Procedures to prepare it:
Preheat the oven to 150C degrees. Prepare the pan by buttering and lining with parchment paper. Grease and flour over the baking paper as well. Melt the chocolate in a double boiler, mix the butter with the melted chocolate and stir until smooth. Allow to cool. Place the eggs in the mixer and beat until fluffy (2 to 3 minutes). Add the egg sugar to the pucos and beat for another 3 minutes.
Remove the egg mixture from the mixer, add the vanilla and the melted and cold chocolate. Stir to be homogeneous. Add the flour and chopped nuts. Stir well. Add putt of salt, stir and turn the mixture into the prepared form. Spread one half of the walnut every 5 cm, then each piece will have a walnut on top. Bake at 150 C degrees to bake for 35 minutes (or 40 minutes, depending on the oven). Do not let it pass or it becomes a cake and loses the moisture inside. After 35 minutes, remove from oven and let cool to go. You can heat the knife when cutting to crack less, but the result is very wet and cracked, a delicious treat.
Mushroom lasagna, delicious!
Ingredients for 8 people (28cm x 33cm pyrex):
400g shiitake
400g shimeji
600g mushrooms from Paris
30g dried Porcini mushrooms
Ml 500ml of hot / warm water
600g freshly cooked lasagna pasta
1 chopped onion
1 chopped garlic clove
1/2 cup dry white wine
750ml fresh cream plus 1/2 cup to mix with cornstarch
1/2 1 1/2 tablespoon cornstarch
2 mushroom broth tablets
200g thinly sliced mozzarella
60g grated parmesan cheese
Procedures to prepare it:
Wash the mushrooms if they have a lot of soil, if not just wipe them with a damp cloth or brush. Slice and reserve. (Remove the stems and save to make a soup). Place the dried mushrooms in the hot water and leave for at least 10 minutes to hydrate. After this time, strain and slice the hydrated mushrooms. The water from the mushrooms is put in a melita strainer and set aside.
In a large pan, add oil and fry the onion. As soon as it is transparent, put the something, stir for 1 minute and add the white wine. Stir until almost dry and add all mushrooms, including hydrated. If necessary add more oil. Stir for 3 minutes. Add the strained broth (500ml) and fresh cream. Stir. When it starts to boil, add the 2 tablets of mushroom stock. Stir well and add the cornstarch mixed with sour cream to slightly thicken the sauce. Put salt and pepper. Assemble the lasagna by placing a sauce layer under everything. Then pasta, sauce and mozzarella. Repeat until the last layer of sauce when just sprinkle with Parmesan cheese. Place in the oven until bubbling and the cheese is golden (approx. 30 minutes). Serve with roast beef.
I'm going to cook dinner 😀