Apple Dumplings

Sweet and tasty all year round..

Ingredients

4 apples

Sweet pastry

Strawberry jam

Sultana

1 egg

Cloves

Method:

Sweet Pastry

This is a recipe I got from Honey and Butter blog.  The particular ingredient is Vodka.  This may sound odd however this is a sweet pastry recipe which I fell for.  Of course you can use your own pastry recipe or even the ready made ones from the supermarkets.

2 1/2 cups (12.5 oz) unbleached all purpose flour
1 tsp salt
2 TB sugar
12 TB (1 1/2 sticks) unsalted butter, cut into 1/4-in slices and chilled
1/2 cup vegetable shortening, cut into 4 pieces and chilled
1/4 cup cold vodka
1/4 cup cold water

Pulse 1 1/2 cups of the flour, salt and sugar in a food processor for about 2 one-second pulses. Add butter and shortening and process for about 15 seconds. Scrape down the bowl with a spatula and distribute the dough evenly around the processor blade. Add remaining flour and pulse until dough has been broken up, about 5 quick pulses.

Open the processor lid and sprinkle the cold vodka and water evenly over the mixture. Process until the mixture clumps together into a sticky ball. 

Empty the contents onto a countertop and split into two piles. Form each pile into flat disk and wrap in plastic wrap for at least 45 minutes before using.

To bake: Roll out onto generously floured (up to 1/4 cup) work surface to about 1/8 inch thick.

Apple Dumplings

Peel and core apples.

Fill in with one clove and sultanas and top up with strawberry jam.

Open dough in square sizes.

Place apple on dough and fold the corners to the center of the top of the apple.

Wash dumplings with beaten egg

Bake in 180° preheated oven for 45 minutes.

Traditional Ice Cream

Today I relived my childhood days.  I remember my grandpa doing this really tasty and particular ice-cream which for some reason I have never tasted anywhere else.  I did enjoy some really good ice-creams especially in Sicily, but believe me, this is nothing like the others…it stands out.   A friend of mine gave me the recipe which he got from his grandmother and here it is for all of you to enjoy.  Try it out and let me know how you like it.

Ingredients

1 400g condensed milk

400 ml water

100gr sugar

1 cinnamon stick

4 whole cloves

1 lemon zest

A few drops of vanilla essence

Some grounded roasted almonds·        

Method:

In a sauce pan add the water, sugar, cinnamon stick, cloves and lemon zest. 

Bring to a  boil and simmer for 10 minutes

Let cool and strain through a sieve

Add the vanilla essence and milk

Transfer everything to a glass or stainless steel bowl and leave in freezer for an hour.

Break up the ice-cream using a fork and transfer to an ice-cream maker machine.  If you don’t have an ice cream maker machine return mixture to freezer and let stand until completely frozen. 

Add the grounded almonds on top of ice cream before serving

Aubergine Dip

Following the delicious and healthy Parmeggiana, this is some aubergine dip you should try out with some warm bread or Maltese galletti.

Ingredients

3 medium aubergines

6 tbsp olive oil

2 level tbsp parsley, finely chopped

¼ tsp ground cumin

1 clove garlic

Salt and freshly ground black pepper

Method

Place the whole unpeeled aubergines and bake in a preheated oven for around 30 minutes.
    

Cut the aubergines in half along their length and scoop out the flesh. Put the flesh into a liquidizer or processor and blend until perfectly smooth.

    
Gradually add the oil, very slowly like making a mayonnaise, continue until all the oil has been added.

 
Stir in the chopped parsley and the cumin. Add the peeled and crushed garlic

 
Season the puree with salt and pepper to taste and put in the fridge to chill until it’s required.

Watermelon Drink

I bought my first watermelon for this summer and decided to do something different.  This is a very refreshing drink.  Should you like an alcoholic version you can add some vodka.

4 cups chopped seedless watermelon (about 1 kg)

1/4 cup freshly squeezed lemon juice

1 tablespoons sugar

1/4 cup vodka. (optional)

Method

1. Working in batches, puree in blender watermelon with lime juice and sugar until smooth. 
   
   
2. Transfer puree to a pitcher; add vodka, if desired. Cover, chill until ready to serve.
   
   
3. Stir, pour into tumblers, over ice. Garnish with mint.
   

Melanzane Parmiggiana

For all aubergine lovers, this is a must... a wonderful appetising starter.Whenever I buy aubergines, I always buy an extra one to prepare this way. It can be eaten as a starter, a snack or if you're hungry, with maltese bread.

Ingredients


1 aubergine (brungiel in Maltese) cut in 1/2 inch discs
400g Canned Tomatos
2 cloves garlic chopped
handful of basil shredded
olive oil
parmesan cheese grated



Method

Fry or roast the aubergine disc so that they are browned and tender.
In the meantime prepare the tomato sauce by frying the garlic, add the canned tomatoes and when it starts to sizzle, season with salt and pepper and add the basil.

In a roasting dish, lay down the aubergines next to to each other.

Cover each aubergine with a spoonful of the tomato sauce.

Sprinkle with grated parmesan.

Grill for a couple of minutes untill the cheese has melted.

Serve and enjoy.

Liver and Onions with a Rich Onion Gravy

This is my collegue's recipie inspired from his Mum which she used to cook for him as a little boy. It brings back happy memories. Served with roast potatoes, chips or creamy mash. This is a little slice of heaven! And as Liver is inexpensive, easy on the wallet too.




Ingredients

  - 450g lamb's liver, trimmed
  - 2 tbsp plain flour
  - 1 tbsp vegetable oil
  - 25g butter
  - 4 rindless smoked bacon rashers, chopped
  - 2 onions, sliced or wedges
  - Some garlic half chopped
  - Mushrooms well washed
  - 175ml beef or vegetable stock
  - 2 tbsp Worcestershire sauce
  - 1 cup red dry wine
  - 1/4 tsp dried mixed herbs
  - salt and freshly ground black pepper
  - 5 large potatoes
  - Some milk & butter (for mash)





Preparation method

1.    Heat half the oil and half the butter in a saucepan over a low heat, add the onions and garlic and gently cook them for 10 minutes until soft and just starting to turn golden.

2.    Meanwhile, rinse the liver, then pat dry with kitchen paper. If it is not already sliced, cut into thin slices. Toss each piece in the flour, seasoned with  pepper. Do not salt as it will hard the liver

3.    Add the mushrooms, the stock, Worcestershire sauce, and herbs to the onions and bring to the boil. Add wine and stir until you have a smooth sauce.

4.  Meanwhile, heat the remaining oil and butter in a large frying pan over a moderate heat until sizzling. Add the liver and bacon and fry for 3–4 minutes on each side until the liver is just cooked and the bacon is lightly browned and crispy. Do not cook for too long or the liver will become tough.

5.    Remove the liver and bacon from the pan using a draining spoon and put onto warm serving plates, with the bacon scattered over the top of the liver. Spoon the onion and sauce on the side, then side each serving with mashed potatoes, pita bread and sprinkle with parsley. Serve immediately.

Cinnamon Apple Pie

This is what I call a heavenly Apple Pie with cinnamon which I am so fond of.  This may be an ideal holiday recipe, but believe me, once you try it you will add this to your 'most favourite' desserts list...

 

Pie Crust

 
450 g plain all purpose flour
300g margerine
120g sugar
1 egg
some grated lemon rind

Method

 
Pulse flour, sugar and margerine in a food processor until no sign of the margerine. 
Add the egg and lemon rind

Process until the mixture clumps together into a sticky ball.

Form into flat disk and wrap in plastic wrap.  Leave to set in refrigirator for at least 45 minutes.

Filling

 
4 large Granny Smith apples, peeled, cored, and sliced
1 1/2 Tbsp lemon juice
1/2 cup sugar
1/4 cup flour
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg

Method

 
Preheat oven to 200 C

Roll pastry into a 12-inch circle on a lightly floured surface. Place into a 9-in pie pan.
 

In a large mixing bowl toss the apples with lemon juice. Combine the sugar, flour, brown sugar, cinnamon and nutmeg. Add the apples and toss until completely coated. Set mixture aside. Transfer the apple mixture to the pastry lined pie plate. 

For the top crust, roll out the remaining dough, place on top, and seal and flute the edge. Cut slits on the top to allow steam to escape.

Cover pie with foil to prevent over browning and bake for 25 minutes. Remove the foil and bake for 25 minutes more until crust is golden and apples are tender.

Beef Goulash

This weekend I decided to revisit an old favourite, Beef Goulash.  The basis of a good goulash are onions and paprika.  I also added some dried porcini mushrooms for that extra rich flavour.  

Ingredients

900g chuck steak, diced

Vegetable oil

150 red wine

4 medium onions halved and sliced

450g mushrooms chopped

3 tbsp mild paprika

2 ½ cups beef stock

2 tbps tomato puree

15g porcini mushrooms soaked in warm water for 20 minutes

Sald and freshly ground black pepper

Cous cous to serve

Method

Preheat the oven to 160C and season meat with pepper.  Heat the oil in a frying pan and fry meat over a hight heat turning once until browned.

Transfer to a flameproof casserole.  Return the pan to heat add the wine and stir with spoon to deglaze.  Pour the liquid over the meat and wipe the pan clean.

Heat remaining oil add the onion and sauté for 5-7 minutes, stirring frequently until lightly browned and soft.

Add the fresh mushroom, paprika, stock, tomato puree, porcini and their liquid to the casserole.  Bring to a simmer, cover and cook in the oven for about 2hrs until meat is tender.

Serve with either jacket potatoes/ coucous and some cabbage and carrots

Risotto with Mushrooms

A light but filling dish.  The addition of wild mushrooms gives this risotto a wonderful flavour.

Ingredients

15g dried mushrooms, preferably porcini

200g fresh mushrooms thinly sliced

Juice of ½ lemon

75g butter

2 tbsp finely chopped fresh parsley.

900 ml simmering meat, chicken or vegetable stock (I prefer mushroom stock)

2 tbsp olive oil

1 small onion, finely chopped.

275 g Arborio rice

120 ml dry white wine

Grated Parmesan

Salt and freshly ground black pepper

Method

Soak the dried mushrooms in a small bowl in 300ml warm water for 30 minutes.  Rinse mushrooms thoroughly.  Reserve water.

Toss the fresh mushrooms with the lemon juice.  In a large, pan melt a third of the butter.  Stir in the fresh mushrooms and cook until they begin to brown.  Add the fresh parsley, cook for some more seconds, then remove and set aside.

Place the stock in a saucepan.  Add the mushroom water and simmer gently until needed.

Heat another third of the butter with the olive oil in the pan the mushrooms were cooked in.  stir in the onion and cook until soft and golden.  Add the rice, stirring for 1-2 minutes to coat the grains.  Add the soaked and sautéed mushrooms and mix well

Pour in the wine and cook over moderate heat until it is absorbed.  Gradually add the hot stock.  Following steps 4-5 for making risotto.

Remove the risotto pan from the heat.  Stir in the remaining butter and the parmesan.  Season to taste.  Allow the risotto to rest for 3-4 minutes before serving.