This week was a productive week, in terms of food and my food blog. Lots of dishes baked in successfully concluded baking course (relaxed), basics of food photography learned and experimented (fun), many comments earned on various posts (thanks all of you), tried an amazingly easy and delicious chocolate cake (thanks to my neighbour), purchased kit and books for Wilton cake decoration course 2 and 3 and above all Tastespotting selected my photograph of last week’s cake doughnuts (yaaayyyy).
An important event in Muslim calendar has also marked its beginning – the holy month of Ramadan; month in which we fast from sunrise to sunset and when food takes all new meanings. Food items vary from culture to culture and upon individual’s health and preferences but special foods are prepared in almost every Muslim house for Sheri/Sohoor (special morning breakfast) and Iftar. (evening meal to break the fast).
This is also a time when many of my food lover friends share and suggests different foods that can be made. Few ideas that work for me are lentil soup with macroni (i know it sounds wiered but take my word, you have to try this), shakes and smoothies, chickpeas prepared in variety of way and sandwiches. Yesterday I tried dinner rolls with left over chicken filling and topped with mozzarella cheese and they turned out pretty decent.
This week, I am posting Apple Pie’s recipe which is my persoal favourtie when you talk about a holiday breakfast or brunch. Cinnamon (I know I am obsessed with this spice) coated tender apples slices, topped with flaky pie crust, you just need a warm cup of milk to finish your meal.
Ingredients:
Crust:
Flour 1 1/2 cups
Salt 1/2 tsp
Butter 4 tbsp
Caster Sugar 1 tbsp
Cold water to bind
Filling:
Apples 5-6
Caster sugar 4 tbsp
Butter 1 tbsp
Cinnamon powder 1/4 tsp
Milk 1 tbsp to brush
Method:
1. Prepare crust.
2. Sift flour. Add in salt and caster sugar.
3. Rub in butter into the flour mixture with your finger tips until it resembles bread crumbs.
4. Add in enough cold water to bind.
5. Refrigerate while you make filling wrapped in a cling film.
6. Grease a 9″ pie plate.
7. Peel, de-seed and thickly slice apples.
8. Add in sugar, cinnamon and butter.
9. Mix until combined.
10. Put apple mixture in pie dish.
11. Roll out crust on a lightly floured surface of about 11″ diameter.
12. Cover apples with the crust.
13. Make the edges neat by cutting off extra crust.
14. Add some leaf shapes from the remaining curst.
15. Make slits to allow steam to escape.
16. Brsuh with milk.
17. Bake in a pre-heated oven at gas mark 5 for 30 minutes until golden brown.
Nadia, do we need to cook the apples on stove or not?
Sania, you can but this will result in more 'jam/jelly' like filling, if you prefer tender apples that are not dissolved then dont cook, They will bake beautifully