Cooking
So I'm just like WAY ahead of ya'll! Like, I kinda did my entry last Friday, m'kay?
Ahem. Or maybe I was just a dofuss and got the dates mixed up and everything, so I accidently posted my entry a week too early. And I could just have taken it down and published it again at a later time, but, as Dagmar agreed with me, there can be no such things as too many Sugar High Fridays, so I just got two, and you only got one! Tee-hee! Gotta work around my goofy-ness, don't I? As was the case for "my last" Sugar High Friday, this one is also hosted by Clement at A La Cuisine!
I threw this one together with the leftovers of my puff pastry for a Friday afternoon treat for me and the Boyfriend. Very simple, but very tasty! And no, I did not get to make my own puff pastry - I did have leftovers but well, life interrupted, as it sometimes does.
(From Spis Med)
1 sheet of puff pastry, cut into squares - mine were about 7 cm by 15 cm
1 egg, beaten, to brush on the puff pastry
1 apple - or as many as it takes for you to make small wedges that will cover the surface of the puff pastry, leaving a 1cm. margin all the way around
Couple tablespoons of sugar, for sprinkling on top
Ribs gele - I'm not quite sure how to translate it, but it is something like redcurrant jelly I think...
So basically, you cut your puff pastry in the desired size - brush with the egg - place the apple wedges on top - sprinkle with sugar - bake in a 200 C hot oven for 15-20 minutes - leave to cool. Melt the jelly in a small saucepan - brush the melted jelly on the cooled "galette" - serve with creme fraiche or sour cream, in my case whipped with vanilla-scented sugar. It's that easy!
Please, have a look-see at the other post - they we're good, too! Now I've shown you mine, let me see yours...
PS: I know the recent comments-thing has gone quite weirdo on me - I'll fix it as soon as possible, Blogger's up-dated their version, I think that's why. Right now, I gotta go to work - no, not the blog-work, the real work - yeah, I actually do have one!;-)
- Chutney Cheese Puffs: Recipe
I'm a cheater, in the kitchen anyway. While I may not be a fan of mac and cheese from a box, I positively love using gourmet specialty products. What kinds of products? Jams, mustards, chutney, tapenade, Chinese sauces, so many things! Two of my...
- Borrowing And Adapting
A few weeks ago, Niki of Esurientes made a gorgeous tarte tatin, playing with the recipe to give it a distinctive Middle-eastern flair. Normally, Matt won't touch pies, especially fruit pies. But, it turns out, he really likes apple pie. So I grabbed...
- Winding Down
Well, we're near the end of our Real Food recipes...and none too soon! Yes, the day has come when Matt and I are really full and sick of butter, cream, cheese...bleah. Slater's recipes are wonderful; just take a tip from me and don't make...
- Koulibiaca
Saw this while watching The Essence of Emeril. Thought Matt would like it. It really doesn't take long to make, and since I didn't have to handle the fish (yay!), I have to admit: if I ate fish, I'd probably enjoy it, too. The...
- Shf # 5: Puff Pastry - Hundreds And Hundreds Of Layers! Richmond Maids Of Honour
Puff pastry! Puff pastry? PUFF PASTRY?!?! I mean, seriously! Clement, this is a hard one! Nevertheless, I will not succumb, I must once again join the challenge that is Sugar High Friday! This time hosted by none other than the picture-fantastique...
Cooking
SHF # 5: Hundreds and Hundreds of Layers - Puff Pastry, the 2nd edition: Apple Galette
So I'm just like WAY ahead of ya'll! Like, I kinda did my entry last Friday, m'kay?
Ahem. Or maybe I was just a dofuss and got the dates mixed up and everything, so I accidently posted my entry a week too early. And I could just have taken it down and published it again at a later time, but, as Dagmar agreed with me, there can be no such things as too many Sugar High Fridays, so I just got two, and you only got one! Tee-hee! Gotta work around my goofy-ness, don't I? As was the case for "my last" Sugar High Friday, this one is also hosted by Clement at A La Cuisine!
I threw this one together with the leftovers of my puff pastry for a Friday afternoon treat for me and the Boyfriend. Very simple, but very tasty! And no, I did not get to make my own puff pastry - I did have leftovers but well, life interrupted, as it sometimes does.
(From Spis Med)
1 sheet of puff pastry, cut into squares - mine were about 7 cm by 15 cm
1 egg, beaten, to brush on the puff pastry
1 apple - or as many as it takes for you to make small wedges that will cover the surface of the puff pastry, leaving a 1cm. margin all the way around
Couple tablespoons of sugar, for sprinkling on top
Ribs gele - I'm not quite sure how to translate it, but it is something like redcurrant jelly I think...
So basically, you cut your puff pastry in the desired size - brush with the egg - place the apple wedges on top - sprinkle with sugar - bake in a 200 C hot oven for 15-20 minutes - leave to cool. Melt the jelly in a small saucepan - brush the melted jelly on the cooled "galette" - serve with creme fraiche or sour cream, in my case whipped with vanilla-scented sugar. It's that easy!
Please, have a look-see at the other post - they we're good, too! Now I've shown you mine, let me see yours...
PS: I know the recent comments-thing has gone quite weirdo on me - I'll fix it as soon as possible, Blogger's up-dated their version, I think that's why. Right now, I gotta go to work - no, not the blog-work, the real work - yeah, I actually do have one!;-)
- Chutney Cheese Puffs: Recipe
I'm a cheater, in the kitchen anyway. While I may not be a fan of mac and cheese from a box, I positively love using gourmet specialty products. What kinds of products? Jams, mustards, chutney, tapenade, Chinese sauces, so many things! Two of my...
- Borrowing And Adapting
A few weeks ago, Niki of Esurientes made a gorgeous tarte tatin, playing with the recipe to give it a distinctive Middle-eastern flair. Normally, Matt won't touch pies, especially fruit pies. But, it turns out, he really likes apple pie. So I grabbed...
- Winding Down
Well, we're near the end of our Real Food recipes...and none too soon! Yes, the day has come when Matt and I are really full and sick of butter, cream, cheese...bleah. Slater's recipes are wonderful; just take a tip from me and don't make...
- Koulibiaca
Saw this while watching The Essence of Emeril. Thought Matt would like it. It really doesn't take long to make, and since I didn't have to handle the fish (yay!), I have to admit: if I ate fish, I'd probably enjoy it, too. The...
- Shf # 5: Puff Pastry - Hundreds And Hundreds Of Layers! Richmond Maids Of Honour
Puff pastry! Puff pastry? PUFF PASTRY?!?! I mean, seriously! Clement, this is a hard one! Nevertheless, I will not succumb, I must once again join the challenge that is Sugar High Friday! This time hosted by none other than the picture-fantastique...