Tag Archive: apple


What Winter Days Are made For

Sinemage Apple Fritters stacked on Cooling Rack

We came back home at the beginning of the afternoon from the farmers market, starving.
The chilly wind and the late hour had opened our appetite.
As usual, we nibbled on cheese and bread, while our lunch, a whole snapper, was baking in the oven.

The sky suddenly darkened. Sign that rain was on the way.
Perfect timing we thought, happy to be safely inside as the weather was quickly changing.

Later on, we had finished our meal and I felt like having a dessert. A warm one.
After all, that’s what winter days are made for, no ?
And Paprika agreed with the idea.

Sinemage Apple FrittersSinemage Raindrops on Window Closeup

So I looked for inspiration in my books and stumbled upon those apple fritters. The recipe called for green apple. Perfect match. I had plenty of them waiting to be consumed since a long time.

The first attempt proved to be disappointing. Obviously the batter needed to be tuned.
The second and altered batch gave a satisfying and fluffy dough, wrapping a melting slice of apple.

By the end of the afternoon, we settled cosily around a plate full of warm fritters, generously sprinkled with icing sugar and mugs of hot tea on the side.
Outside, heavy drops of water started to lash the window. The rain has arrived…

Sinemage Apple Fritters on Cooling Rack


Apple Fritters

4 apples (granny smith)
150ml milk
1 egg separate
125g corn starch
50g flour
1tbsp sugar
1tsp baking powder
1 pinch of salt
Lemon juice

500ml oil for frying

In a bowl mix together corn starch, flour, baking powder.
In another bowl whisk egg yolk and sugar until frothy. Slowly add milk and keep on whisking. Pour in step by step the flour mix while whipping. The batter should get the consistency of a thick cream.
In a separate bowl whip egg white with a pinch of salt until stiff peak and then gently fold in the batter.
Heat oil in a pan over medium fire.
Peel and slice apples. Remove core on each slice. Sprinkle lemon juice on slices to prevent oxidation.
When the oil is hot enough, dip slice of apple in the batter, drain a little bit and fry. Flip as soon as the side starts to get golden. Drain on absorbent paper.
Serve warm and sprinkle with icing sugar.

La suite en français…

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Ngahuru

Sinemage Autumn fruits apples grapes and walnuts

Ngahuru, kura kai, kura tangata” means ‘harvest-time, wealth of food, the wealth of people’ in Maori.
I’m always keen on knowing local expression, so thank you Mike for adding this phrase to the invitation of the potluck dinner organized a couple of weeks ago with the theme ‘Autumn’.

Useless to say I liked the idea. This season is not only beautiful, with warm shades outside, but offers indeed plenty of food including some of my favourites.

After a long hesitation, I finally decided to go for a seasonal salad and chestnut flans. And that night was a hit with an array of dishes reflecting the variety of the season.

Sinemage Fall Brioche tart apple grapes and walnuts

At first, I had no particular intention to bake with those seasonal ingredients pictured above. The inspiration came afterwards.

It was a wet, foggy and cold day, the kind when a baking smell emanating from the oven is cheering and you wait patiently sipping a hot cup of tea.

I prefer to enjoy this snack still warm when the fine slices of apples melt in the mouth, the brioche-like base is fluffy and freshly cracked walnuts bring a bit of crunch.
At that time the black NZ grapes were all gone, so I used seedless grapes and it was just fine.

Sinamge Apple walnuts brioche tart

Autumn Tarte Briochée

250g flour
40g caster sugar
50g butter at room temperature, chopped
150 ml lukewarm milk
1 egg yolk
20g fresh yeast or 1 packet of instant dry yeast
One pinch of salt
2 small apples, finely sliced, preferably with a mandolin
Handful of grapes
6 walnuts, freshly cracked open
Brown sugar to sprinkle

For the glaze (optional) I didn’t go for it this time.
1 sheet of gelatin
25ml water
50g caster sugar

Proof fresh or instant dry yeast in the lukewarm milk with a pinch of sugar // In a large bowl mix together flour, sugar, salt // Add butter and with your finger tips make a fine crumble // Incorporate egg yolk and mix // Pour in the milk and the proofed yeast // On a working bench, knead the dough for 10 minutes // Let the dough rest for at least one hour at room temperature in a greased bowl covered with a clean tea towel // Preheat oven to 210°C // Transfer the dough on a slightly dusted surface // With a rolling pin gently roll down the dough and keep a thicker edge all around // Place the dough on a baking tray lined with baking paper // Prick the dough leaving the edge free. Arrange slices of apples and sprinkle brown sugar on top // Bake for 10-15 minutes or until edges are nicely golden // In the meantime, place the sheet of gelatin in a bowl of cold water for 5 minutes // Over a low fire, make a syrup with water and sugar // Wring the sheet of gelatin, add it to syrup and stir // Brush the edge of the tarte briochée with the glaze // Before serving garnish with grapes and walnuts.

Sinemage Fall Brioche tart

La suite en français…

Teeny

PommeCerise1

Last week was just rain. To make it up, the weather gave us fabulous blue and sunny days this week.

To enjoy the last colour of Fall, I went yesterday for a walk. On my way back home my attention was caught by little colourful spots on the ground.

I first thought it was big berries, but after a closer look I realised it was apple ! Very tiny ones. I find them so cute ! I did not resist and collected some.

Diptych3

They remind me cherries: probably because of their size and the stem.

These little unexpected fruits were indeed the cherry on the cake of this nice day !

Diptych1

You probably know what type of apple is it. Please let me know…

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