Apple Roses

Para versão Portuguesa clique aqui: “Rosas de Maçã”

Lately the web has been swarmed with images of apple roses. I decided to try them myself and they’re not as difficult to make as they may seem. I don’t use jam or jelly. I prefer sugar, butter and cinnamon. Here goes:

1 rectangular sheet puff pastry

2 tbsp lemon juice

4 tbsp water

2 red apples

2 tbsp butter

½ cup brown sugar

½ tsp cinnamon

Pour water and juice into a bowl. Wash the apples thoroughly as they will not be peeled. Cut the apples in half lengthwise and remove core.

Slice finely and place in bowl with lemon juice and water. Microwave the apples for 2 minutes, turning them over every 15 seconds. The apple slices should be flexible but not soft.

In a small bowl mix together sugar, butter and cinnamon until creamy.

Pre-heat oven to 200ºC.

Lay out the sheet and cut across into 6 equal strips. Spread the center of the strip with sugar mixture. 

Lay apple slices overlapped on the upper part of the strip and slightly beyond the edge. Fold lower part of the strip over covering half the slices.

Starting on one end roll the dough to form the rose. Place the rose in a paper cup and then in a muffin pan. Place pan in the oven and bake for 35 minutes.

Remove from pan while still hot or they might stick to the pan. If they’re too sticky place them in another paper cup.

Chestnut Delight

Para versão Portuguesa clique aqui: “Delícia de Castanha”

800g chestnuts

500ml/2 cups milk

5 eggs

250g/1 ¼ cups sugar

75g/5 tbsp butter, melted

2 tsp baking powder

¼ tsp ground fennel seeds

100g chocolate broken into small pieces

100ml heavy cream

1 tbsp Port wine or sherry

Slit the chestnuts on the side lengthwise and place in a pot with cold water. Place on high heat and let boil for 5 minutes. Remove the shells and weigh 500g/3cups of cooked and shelled chestnuts. Return to a clean pan and add milk. Let simmer for 30 minutes until they are soft. 

Mash the chestnuts roughly, then process them to a thick paste. Set aside to cool for about 15 minutes or until just warm. Pre-heat oven to 180ºC. Mix egg yolks with sugar, then add butter and mix well. Add this mixture to the chestnut along with baking powder and fennel and mix well.

Beat the egg whites until fluffy. Add a third of the egg whites to the chestnut batter and mix well. Fold in remaining egg whites gently. Grease and line a 23 centimeters in diameter pan and pour in the batter. Place in the oven for 35 minutes or until a skewer comes out clean.

Let it cool and remove from pan.

Prepare the ganache: in a double-boiler melt the chocolate with cream and Port wine stirring until creamy and shiny. Pour over the cake.

You can also line muffin tins with paper cups and make cupcakes. 

Pumpkin Cupcakes

Para versão Portuguesa clique aqui: “Queques de Abóbora”

300g flour

2 tsp baking powder

180g sugar

10 cardamom pods

300g pumpkin cut into cubes

4 eggs

140g vegetable oil

Place flour and baking powder into the mixing bowl and set 10sec/speed 5-7-9. Remove and set aside. Place sugar in the bowl.

 

Remove seeds from cardamom pods and add to sugar. Set 10sec/speed 5-7-9. Add pumpkin and set 15sec/speed 5. Add eggs and oil and set 15 sec/speed 5. Add flour and baking powder mixture and set 10sec/speed 4. Let mixture rest for 20 minutes. Pre-heat oven to 180º.

Pour mixture into lined muffin tins and place in oven for 30 minutes or until tested with a skewer it comes out clean.

Coconut Balls

Para versão Portuguesa clique aqui: “Bolas de Coco”

4 eggs
200gr coconut flakes

190gr sugar

Pre-heat oven to 200ºC. Line 12 cupcake tins with muffin papers.

Beat eggs for 2 to 3 minutes. Add sugar and coconut and mix well. Shape small balls and place in the lined tins. Bake in oven for 15 minutes until golden.