kulinārās izvirtības - ābolkūka uz smilšu mīklas pamatnes
Mar. 20th, 2011 | 08:30 pm
From:: zin
var jau būt, ka aiz neko darīt (hihi), bet man šodien prātā kulinārās izvirtības.
vienkāršas tādas gan.
ābolu pīrāgs smilšu mīklā. par pamatu jau agrāk izmantotā manas māsiņas burvīgrecepte.
tiesa, viņas piesauktais daudzums rada mazliet par maz mīklas.
vidū būs āboli.
recepte viegli modificēta, bet kādu to rakstīja mana māsiņa.
vajadzēs:
paciņu sviesta
kādas trīs glāzes miltu
tējkarote kanēļa
nedaudz ūdens
daudz cukura(atkarībā no vēlamā salduma, protams:)
vienu 2 olas
mazliet saldā krējuma ~ēdk
kaut cik ogas/augļi = 3 āboli šoreiz
varbūt kāda tējkarote ruma
Metam bļodā pusotru glāzi miltu, puspaciņu sviesta, tējkaroti kanēļa(bez kaudzes), četras ēdamkarotes ūdens un pāris karotes cukura. Labi izmīcam un liekam uz pusstundu vēsā vietā, tā būs mīkla.
Nomizojam un sagriežam ābolus.
Ņemam vienu 2 olas un atdalām baltumu no dzeltenuma. Dzeltenumu palielā bļodiņā sakuļam ar cukuru & vaniļu, tad liekam klāt ~ēdamkaroti saldā krējuma. sakuļam.
Ieziežam pannu ar sviestu, sagatavojam virsmu, uz kuras izrullēt mīklu(vienkāršākā valodā: apkaisam galdu ar miltiem:)
Ņemam mīklu ārā no aukstās vietas, plāni izrullējam un liekam ieziestajā pannā. Viegli sabakstām ar dakšiņu un liekam 200grādu karstā cepeškrāsnī uz ~10min.
Saputo olas baltumu stingrās putās. Olas baltumu viegli iecilā dzeltenumā.
~pusglāzi miltu sajaucam ar ~ceturtdaļpaciņu sviesta un pāris ēdamkarotēm cukura - masai jāsanāk viegli drupināmai(un tas arī ar viņu jādara). Tās būs drumstalas pārkaisīšanai.
Pusgatavā mīkla ārā no cepeškrāsns un liekam virsū ābolus. es tomēr nolēmu starp āboliem sakrāmēt mazas piciņas medus. (attiecīgi- olām nelikšu tik daduz cukura). Pāri lejam olu masu, pārkaisam iepriekš sagatavotās drumstalas.
Atpakaļ cepeškrāsnī uz vēl vismaz pusstundu ūn..gatavs!
Šo labāk mazliet paatdzesēt un atstāt, lai savelkas, pirms apēst.
Šeit gribu piebilst, ka kūkas slēptais šarms un wins slēpjas kanēlī, ko liek pie pamatnes mīklas klāt. its magic!
hA! nākamreiz pa virsu kaisāmās drupatas jātaisa ar brūno (muskovado) cukuru
cita ābolkūka:
Apple Brandy Hand Pies (adapted from Smitten Kitchen and from Cooks Illustrated’s apple pie recipe in The New Best Recipe)
Makes about 14 pies
Dough:
1¼ cups (6 ounces) all-purpose flour
¼ teaspoon salt
½ tablespoon sugar
8 tablespoons (1 stick) unsalted butter, cut into pieces
¼ cup Greek yogurt or sour cream
2 teaspoons fresh lemon juice
¼ cup ice water
Filling:
2 large apples, peeled, cored, diced into ¼-inch cubes
1 teaspoon lemon juice
1 teaspoon apple (or regular) brandy
¼ teaspoon lemon zest
¼ cups (1.75 ounces) sugar
2 teaspoons all-purpose flour
⅛ teaspoon salt
½ teaspoon cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground allspice
1. To make the pastry, in a bowl, combine the flour, sugar and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour. If preparing ahead of time, the dough can be stored at this point for up to one month in the freezer.
2. On a lightly floured work surface, roll out one half of the dough to ⅛-inch thickness. Using a 4-inch-round biscuit cutter, cut seven circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet, and place in the refrigerator to chill for about 30 minutes.
3. Toss the apples with the lemon juice and zest. In a medium bowl, mix the sugar, flour, salt and spices. Toss the dry ingredients with the apples.
4. Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, 2 to 3 minutes. Spoon about 1 tablespoon of filling onto one half of each circle of dough. Quickly brush cold water around the circumference of the dough, and fold it in half so the other side comes down over the filling, creating a semicircle. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the back of a fork. Repeat the process with remaining dough and filling. Place the hand pies back on the parchment-lined baking sheet, and return to the refrigerator to chill for another 30 minutes.
5. Heat the oven to 375 degrees. Remove the chilled hand pies from the refrigerator, cut 3 small slits in each and lightly brush with the egg yolk wash. Sprinkle sanding sugar generously over the pies. Bake until the hand pies are golden brown and just slightly cracked, about 20 minutes. Remove the pies from the oven; let cool slightly before serving.
vienkāršas tādas gan.
ābolu pīrāgs smilšu mīklā. par pamatu jau agrāk izmantotā manas māsiņas burvīgrecepte.
tiesa, viņas piesauktais daudzums rada mazliet par maz mīklas.
vidū būs āboli.
recepte viegli modificēta, bet kādu to rakstīja mana māsiņa.
vajadzēs:
paciņu sviesta
kādas trīs glāzes miltu
tējkarote kanēļa
nedaudz ūdens
daudz cukura(atkarībā no vēlamā salduma, protams:)
vienu 2 olas
mazliet saldā krējuma ~ēdk
kaut cik ogas/augļi = 3 āboli šoreiz
varbūt kāda tējkarote ruma
Metam bļodā pusotru glāzi miltu, puspaciņu sviesta, tējkaroti kanēļa(bez kaudzes), četras ēdamkarotes ūdens un pāris karotes cukura. Labi izmīcam un liekam uz pusstundu vēsā vietā, tā būs mīkla.
Nomizojam un sagriežam ābolus.
Ņemam vienu 2 olas un atdalām baltumu no dzeltenuma. Dzeltenumu palielā bļodiņā sakuļam ar cukuru & vaniļu, tad liekam klāt ~ēdamkaroti saldā krējuma. sakuļam.
Ieziežam pannu ar sviestu, sagatavojam virsmu, uz kuras izrullēt mīklu(vienkāršākā valodā: apkaisam galdu ar miltiem:)
Ņemam mīklu ārā no aukstās vietas, plāni izrullējam un liekam ieziestajā pannā. Viegli sabakstām ar dakšiņu un liekam 200grādu karstā cepeškrāsnī uz ~10min.
Saputo olas baltumu stingrās putās. Olas baltumu viegli iecilā dzeltenumā.
~pusglāzi miltu sajaucam ar ~ceturtdaļpaciņu sviesta un pāris ēdamkarotēm cukura - masai jāsanāk viegli drupināmai(un tas arī ar viņu jādara). Tās būs drumstalas pārkaisīšanai.
Pusgatavā mīkla ārā no cepeškrāsns un liekam virsū ābolus. es tomēr nolēmu starp āboliem sakrāmēt mazas piciņas medus. (attiecīgi- olām nelikšu tik daduz cukura). Pāri lejam olu masu, pārkaisam iepriekš sagatavotās drumstalas.
Atpakaļ cepeškrāsnī uz vēl vismaz pusstundu ūn..gatavs!
Šo labāk mazliet paatdzesēt un atstāt, lai savelkas, pirms apēst.
Šeit gribu piebilst, ka kūkas slēptais šarms un wins slēpjas kanēlī, ko liek pie pamatnes mīklas klāt. its magic!
hA! nākamreiz pa virsu kaisāmās drupatas jātaisa ar brūno (muskovado) cukuru
cita ābolkūka:
Apple Brandy Hand Pies (adapted from Smitten Kitchen and from Cooks Illustrated’s apple pie recipe in The New Best Recipe)
Makes about 14 pies
Dough:
1¼ cups (6 ounces) all-purpose flour
¼ teaspoon salt
½ tablespoon sugar
8 tablespoons (1 stick) unsalted butter, cut into pieces
¼ cup Greek yogurt or sour cream
2 teaspoons fresh lemon juice
¼ cup ice water
Filling:
2 large apples, peeled, cored, diced into ¼-inch cubes
1 teaspoon lemon juice
1 teaspoon apple (or regular) brandy
¼ teaspoon lemon zest
¼ cups (1.75 ounces) sugar
2 teaspoons all-purpose flour
⅛ teaspoon salt
½ teaspoon cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground allspice
1. To make the pastry, in a bowl, combine the flour, sugar and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour. If preparing ahead of time, the dough can be stored at this point for up to one month in the freezer.
2. On a lightly floured work surface, roll out one half of the dough to ⅛-inch thickness. Using a 4-inch-round biscuit cutter, cut seven circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet, and place in the refrigerator to chill for about 30 minutes.
3. Toss the apples with the lemon juice and zest. In a medium bowl, mix the sugar, flour, salt and spices. Toss the dry ingredients with the apples.
4. Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, 2 to 3 minutes. Spoon about 1 tablespoon of filling onto one half of each circle of dough. Quickly brush cold water around the circumference of the dough, and fold it in half so the other side comes down over the filling, creating a semicircle. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the back of a fork. Repeat the process with remaining dough and filling. Place the hand pies back on the parchment-lined baking sheet, and return to the refrigerator to chill for another 30 minutes.
5. Heat the oven to 375 degrees. Remove the chilled hand pies from the refrigerator, cut 3 small slits in each and lightly brush with the egg yolk wash. Sprinkle sanding sugar generously over the pies. Bake until the hand pies are golden brown and just slightly cracked, about 20 minutes. Remove the pies from the oven; let cool slightly before serving.