Monday, September 28, 2009

Pear apple pie

Get organic
450g wholemeal spelt flour
1 heaped tbsp honey
2 eggs
125g butter

1 kg ripe yellow pears
500g apples
1 tbsp water
150g almonds

50g icing sugar
pear schnapps

Put flour in a large bowl.
Add honey in the middle and eggs.
Mix together with some flour into a paste.
Cut in butter. Mix.
Knead together into a pastry. Add more flour if sticky, more butter if not smooth. Cool.

Peel pears and apples and core them. Slice into a large pot. Slice the apples very thinly, pears more chunky.
Add water and cook at a medium temperature on the stove with the lid on until soft. Use apples which break down into a mash quickly. The pears should keep their shape. Turn of heat.
Finely grate 100g almonds with a hand grater.
Blanch 50g whole almonds.
Add to the apples. Mix carefully.

Butter a 28 cm round spring form.
Cut pastry into 3 pieces for the pie (2 equal, one smaller).
Roll out one piece for the bottom, make 3 cm sides with the small piece. Save the other piece for the top.
Cover the bottom of the pie shell with greaseproof paper and put a few weights on it (e.g. nuts or metal spoons).
Bake on second shelf for 10 minutes at 190°.
Remove from oven, remove paper and weights.
Fill the pie with the pear-apple mixture.
Roll out the remaining pastry and cover the pie with it.
Press down the edges using a patterned object (e.g. knife tip, lemon zester) to seal the pie.
Bake a further 20 minutes.
Loosen the pie from the bottom and sides of the form with a knife after 30 minutes and remove from form . Cool.
Sieve icing sugar. Mix in pear schnapps until a sticky mass forms. Paint this on the pie with a spoon and smooth over. Use lemon juice as an alternative to alcohol.

This is more a pear pie than an apple pie so it is important to use apples that break down into a mash quickly when cooking them, e.g. rubinola. Pears give off quite a lot of juice when cooking so the ground almonds are necessary to soak it up. The whole almonds give a pleasant surprise.
>> Apple pie

Monday, September 14, 2009

Beetroot Soup

Get organic
8 medium beetroots
(Beta vulgaris)
4 medium potatoes
4 medium young parsley roots
4 medium onions
Some olive oil, a bay leaf, caraway seeds, lovage
1 l vegetable stock
1 TBS agave syrup/honey

Herbs, chopped: dill, chives, parsely
1 cup of kefir/ joghurt

Boil cleaned beets, potatoes and parsnip till tender, peel them. Chop onions finely, fry in olive oil. When golden, add cubed vegetables. Cover with hot vegetable stock, add dry herbs and syrup. Simmer for 25 min. Add more stock so all is covered. Serve with the fresh herbs and dairy hot or cold.

This Borscht-like vegetarian soup comes in many varieties. ( Borscht, East Prussian, Lithuanian, Polish, etc.) Which ever way the beets are prepared, the B6 and B2 have many health benefits.

Saturday, September 12, 2009

Chanterelle with Eggs and Herbs

GET organic
500 g Chanterelle
4 eggs
60 g butter/or some olive oil
2 TBS parsley or chives, chopped
Optional: 2 TBS cream/chopped onions

Wash golden chanterelle (Cantharellus cibarius), (images) dry well on towel. Chop mushrooms in half. Heat butter in pan. Beat eggs. (Can add optional cream to egg mixture. If onions are to be used, fry them.) The butter not too hot, add mushrooms. When golden, pour egg mixture on top, turn heat down. Sprinkle with some of the herbs. When cooked, serve with the rest of the herbs.

An alternative way is to do the mushrooms in a separate pan and the eggs, scrambled or as omelette in another. This dish is a good breakfast, but also a hearty dinner, served with steamed potatoes and a green salad.