Apple pie

Apple pie recipe

Have you ever noticed that whenever you make a cake, those eating it just can’t resist commenting on the moisture levels. If people aren’t silently nodding  & mumbling “mmmmm” chances are you’ve baked a dry one and should be ashamed of yourself ;)

This easy apple pie recipe always score well on the moisture scale and should be washed down with cup after cup of hot tea on a lazy afternoon.

Apple pie recipe

To show you how easy this recipe is, my brother and I (k66videos.com) made this sweet video for you;

Ingredients:

  • 330g plain flour
  • ½ tsp salt
  • 150g lard
  • 2 tbsp caster sugar
  • 1 tbsp milk
  • 7 tbsp cold water

For the filling:

  • 1kg cooking apples
  • Juice of 1 lemon
  • 2 tbsp plain flour
  • ½ tsp ground cinnamon
  • ¼ tsp grated nutmeg
  • 100g caster sugar

Apple pie recipe

Method:

Sift the flour and salt into a bowl. Now cut the fat into the bowl. With your finger tips rub the fat into the flour until crumps form. Add the sugar, sprinkle with seven tbsp cold water. Now mix all.
Press the crumps into a bowl, wrap and chill for 30 minutes. In  the meantime grease the dish.
Now flour surface, roll 2/3 of the dough, out to around, about 5cm larger than the dish. Using the rolling pin, drape the pastry over the dish, then gently push it into the contours. Now trim any excess pastry.

Peel the apples, cut into quarters, and cut them into medium slices. Put the apple slices in a bowl, poor on lemon juice. Sprinkle the flour, cinnamon, nutmeg, and sugar over the apples. Toss to cold.
Put the apples in the pie dish, and arrange so that it is slightly mounted in the center. Brush the edge of the pastry with water.
Now roll the rest of the dough. Wrap it around the rolling pin, and drape it over the filling. Trim the top crust. Press the edges together to seal. Cut an X in the top crust. Gently pull back the point of each triangle to reveal the filling. Using a pastry brush, glaze the pie with the milk so that it bakes to a golden color. Sprinkle over sugar.
Chill for 30mins. In the meantime preheat the oven to 220C. Bake for 20 mins, then reduce to 180C and  bake for 30mins. Insert a skewer through the steam vent to check the apple are tender.

Best served warm with vanilla ice-cream. “mmmmmm” guaranteed!!! :)

Apple pie recipe

Enjoy!

Mid-summer smoothie making

Good Nutrition For Cancer Recovery Cookbook

Mornings are not my jam. I hit the snooze button on my phone at least three times every morning before rolling out of bed. As a result of this I end up with no time to make breakfast. That’s where smoothies come in handy. And if you are like me, you know that there’s something deeply satisfying about the vibrant sweetness of a fruit early in the morning.

Fruit smoothies are packed with all sorts of nutritional benefits like vitamin C, anti-oxidants and are generally brimming with health affirming goodness. Basically, it’s nutrition in a glass. Heaven only knows how they get to taste so incredibly delicious. What I love about smoothies is that they fit perfectly into my hectic morning routine. They takes me 5 minutes to prepare and can be consumed on the go.

I decided to gather some of my favourite smoothie recipes and share them with you. Some you’ve probably tried before, others might be new; give one, or all 5 a try.
One method applies to all: blend all of the ingredients together, simples :)

Apple and avocado smoothie

  •  1 small apple, peeled, cored and chopped (100g)
  • ½ avocado (100g)
  • Juice of ½ a lime
  • 1 tbsp. honey
  • 100ml milk
  • Handful of ice


Apple and Avocado Smoothie

Raspberry smoothie with a ginger twist

  • 1 tbsp. fresh ginger, chopped
  • 140g frozen raspberries
  • 1 glass apple juice (200ml)
  • 2 tsp. honey
  • 2 tbsp. milled flaxseed

Did you know that this plump red berry is good for heart health. They’re high in fiber and Vitamin C. Research suggests that eating more raspberries may prevent the growth of cancer cells.

raspberry and ginger smoothie

Dry figs smoothie

  • 8 dried figs (150g)
  • 2 tbsp. cold, cooked porridge (30g)
  • 200ml Greek-style yogurt
  • 100ml full-fat milk
  • 1 tbsp. honey
  • Handful of ice

dry figs smoothie recipe
Lemon smoothie

  • 2 scoops vanilla ice-cream
  • 50ml full-fat milk
  • 1 tsp. lemon juice
  • 1 tbsp. lemon curd

lemon smoothie recipe

Orange smoothie

  • 100ml orange juice
  • 50ml pineapple juice
  • 50ml milk
  • 50g cottage cheese

orange smoothie recipe

 

Do you have your favourite smoothie recipe? Feel free to share here, I’ll happily try new ones :)
Marta.

Good nutrition cookbook

Good Nutrition For Cancer Recovery Cookbook

I thought I share some news with you. Recently I have kept a really low profile: no posts, not much activity on Twitter or Facebook. But there is a great reason for that: I am working on the book! No no, not my own! :)
I was invited by the UCC and the Breakthrough Cancer Research to be part of the non-profit project developing a cookbook for patients with cancer who are experiencing cancer-induced weight loss. This book will contain advice and recipes tailored specifically for cancer sufferers. The book will be distributed to all of the cancer centres in Ireland and available to patients free of charge. I’m cooking & photographing all the recipes so it’s quite a responsibility. Therefore please keep your fingers crossed for the project! And feel free to share your thoughts! :)

DOWNLOAD THE COOKBOOK

PS. Here’s is sneak peak of the first pictures, just shiii :)

Dublin food blog. Smoothies

Dublin food blog. Smoothies

Dublin food blog. Smoothies

Flower Power Cake – It’s Spring in Dublin!

Spring_Cake Recipe

As many of you know, I’ve recently moved to Dublin and so far I’ve been living the dream :) Probably my perspective would be slightly different if the weather wasn’t that gorgeous but officially spring has landed and I am making the most of it!

And it was that last sunny Saturday that inspired me to bake something funny and…flowery :)

Killiney Hill Park

So here it is: Flower Power Spring cake recipe, directly from tiny kitchen in Killiney :)

Spring_Cake Recipe

To make this amazingly delicious and fresh cake you need:

For the sponge:
1/2 cup of unsalted butter, melted
3/4 cup of caster sugar
1 teaspoon of vanilla extract
2 large eggs, separated
1 1/2 cup of all purpose flour
1 teaspoon of baking powder
1/3 cup of milk
1 1/2 cup of fresh blueberries

For the frosting:
3/4 cup of full fat cream cheese
2 tablespoons of butter, room temperature
2 teaspoons of lemon zest
1/2 teaspoon of vanilla extract
2 1/2 cup of icing sugar

Here is how to make the Flower Power Spring Cake, which I would do again in a heartbeat, it’s that goooood :)

Spring_Cake Recipe

Beat the butter and caster sugar until fluffy. Next, add 1/2 tsp of vanilla. Now, separate eggs but do reserve the whites. Then add egg yolks to the sugar mixture and beat until creamy.
Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Now mix in everything to the batter.
In the meantime, preheat the oven to 180C and grease an 8 inch baking pan. I used the round one.
Now, in a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff. Next, fold egg whites into batter and pour into prepared pan. Bake for 40-50 minutes or until a skewer comes out clean.

To prepare frosting: combine cream cheese, 2 tablespoons of room temperature butter, fresh lemon zest and 1/2 teaspoon of vanilla extract in a large bowl. Beat with a hand mixer until fluffy. Gradually add icing sugar and beat at low speed just until blended, do not overbeat as I did once ;)

When your cake is cool completely, cut it in half horizontally.

Spring cake recipe

Spread half the frosting over the base, then put the other half on top and spread the remaining mix over.

Finally, decorate with edible flowers. If you can’t get them, scatter over the blueberries.

Hope you’ll like it folks! Your thoughts are most welcome!

Spring_Cake Recipe

Enjoy!

From Sicily with love…

Loaf Story

Cassata Siciliana, a cake that I have been going on about for months, that I have known but which I never have tried, neither to eat nor to make so this was a challenge. This cake took some time to make but it wasn’t difficult, you just need to plan the whole thing and be in the right mood!
I didn’t torment myself trying to get a professional patissier’s design or finish to the cake; I think the decoration looks best when naive and asymmetrical, except for the Valentine’s heart of course :)

Cassata alla siciliana recipe

Ingredients:

For the sponge cake:
200g plain flour, sifted
200g sugar
6 eggs
9 tbs maraschino liqueur or any other cherry liqueur

For the filling:
750g ricotta cheese
280g sugar
1/2 vanilla pod
½ teaspoon ground cinnamon
150g dark chocolate
250g candied cherries
100g shelled whole unsalted pistachios

For the whipped cream frosting:
2 x double cream
50g caster cugar

Cassata Siciliana - pistachios

Method:

Preheat the oven to 170°C and position a rack in the center. Lightly grease 23cm round cake pan with butter.
Use the whisk attachment to beat the eggs with the sugar on medium speed until very light and pale yellow in color and doubled in volume, about 10 minutes. Fold in the flour lightly, using a rubber spatula, stopping just before they are fully incorporated.
Now pour the mixture to the round cake pan, smoothing the top with a spatula. Bake the cake for 40 minutes, or until it is golden brown, a cake tester inserted in the center comes out clean, and the cake has begun to pull away tram the sides of the pan. Allow the cake to cool for 5 minutes in the pan, then carefully turn it out onto a wire rack to cool completely.

Felice giorno di San Valentino

While the cakes are cooling, prepare the filling. Using a grater, grate the chocolate into fine, feathery shreds. Using a sharp knife, finely chop the pistachios. Place the ricotta, sugar, and cinnamon in the bowl of an electric mixer and beat until the ricotta is creamy and soft. Now add the grated chocolate, chopped pistachios and half of candied cherries, then beat just until combined.

Cassata Siciliana - pistachios
Now, using a bread knife, carefully split cake to make three layers. Place one of the layers in the bottom of the pan and moisten it generously and evenly with some of the cherry liqueur. Spread the cake layer evenly with half of the ricotta mixture. Repeat again. Place the final cake layer on top and generously brush with the cherry liqueur. Then chill the cake in the refrigerator for 4 hours.

Cassata Siciliana - sponge

To prepare the frosting: Place caster sugar in the bowl of an electric mixer. Add double cream and beat the ingredients together until the mixture is smooth.

To finish the cassata: Remove the cassata tram the refrigerator and carefully remove the sides of the pan. Place the cake on a wire rack to ice it. Spread the cream icing over the top and sides of the cake, spreading it evenly with a spatula. Scatter the chocolate over the top and let the cake sit until the icing sets. Now garnish sides of the cake with a sprinkle of the chopped pistachios.

Cassata Siciliana recipe

Return the cake to the refrigerator to chill for 2-3 hours.

Cassata Siciliana recipe

Felice giorno di San Valentino !