Apple Roses by Cooking with Manuela

Ingredients: to make 6 roses
  • 1 frozen puff pastry sheet, thawed
  • 2 red organic apples (I used red delicious)
  • half lemon, juice
  • 1 tablespoon of flour, to sprinkle the counter
  • 3 tablespoons of apricot preserve
  • cinnamon (optional)
  • powder sugar for decorating (optional)

Preparation time: 45 minutes
1. Thaw the puff pastry if you haven't done so yet. It should take about 20-30 minutes.

2. Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices, as shown in my picture. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl with lemon and water, so that they won't change color.

3. Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer. If you prefer, you can also simmer the apple slices in the water in a small pan (on the stove).

4. Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).

5. In a bowl, place three tablespoons of apricot preserve with two tablespoons of water. Microwave for about one minute, so that the preserve will be easier to spread. Spread the preserve on the dough.

6. Preheat the oven to 375 degrees F (190 degrees C). Drain the apples.

7. Place the apples on the dough, as shown in my picture. Sprinkle with cinnamon if you'd like.
8. Fold up the bottom part of the dough.

9. Carefully roll, seal the edge, and place in a silicone muffin cup. 
No need to grease the muffin mold if it's silicone. Otherwise, make sure to grease it.

10. Do the same for all 6 roses. Bake at 375 degrees F (190 degrees C) for about 40-45 minutes, 
until fully cooked.
NOTE: make sure the pastry is fully cooked on the inside 
before removing the roses from the oven! 
If after 30 minutes the apples on top look fully cooked, 
move the pan to a lower rack in the oven, 
and wait for 10-15 more minutes to avoid undercooking the puff pastry.
Sprinkle with powder sugar and enjoy!

Brita Tårta

150 g mjukt smör
1,5 dl socker
4 äggulor
2 dl vetemjöl
2 tsk bakpulver
1,5 dl mjölk

4 äggvitor
2 dl socker

Vispa smör och socker fluffigt. Tillsätt äggulorna. Blanda mjöl och bakpulver, tillsätt. Blanda till sist ner mjölken. Bred ut smeten på en plåt klädd med bakplåtspapper. Vispa äggvitorna ganska hårt, tillsätt sockret och vispa till en fast maräng. Bred ut marängen över bottensmeten. Grädda i mitten av ugnen i 175 grader i ca 30 minuter tills marängen har fin färg. Låt svalna. Dela bottnen på hälften, flytta över ena bottnen på serveringsfat, fyll enligt önskemål och lyft den andra bottnen över. Fyll tårtan högst några timmar innan servering så blir den inte mosig. Dekorera.

Jag fyllde och dekorerade tårtan med ett riktigt tunt lager lemon curd, 4 dl vispad grädde och massor med delade, färska jordgubbar.

Myrna's mini filipino egg rolls

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup water chestnuts (chopped)
  • 1/2 cup green onions (finely chopped)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 egg white (beaten with 2 tsp water)
  • salt and pepper
  • 1/2 cup all-purpose flour
  • 1 package egg roll wrappers
Step-by-step directions
Combine all the ingredients except flour and wrapper. Stir until evenly combined.
Place a level tablespoon of filling in the center of one egg roll wrapper. Brush the edges with the egg white wash. Fold one corner over the meat and roll, tucking in edges of wrapper to create a roll similar to a burrito. Repeat with remaining filling and wrappers.
Cut each egg roll crosswise into 3 pieces. Working in batches, dip the edges in flour then deep fry until golden brown, about 2 minutes. Remove from oil to a paper towel lined plate.
Serve with duck sauce or chili sauce.

- If you don't have onion powder, use half of a fresh onion, chopped.
- You can make the egg roll up in a advance and store in the freezer until ready to dredge and fry.

From "the chew"

Roasted Mushroom Pate

  • 1 small shallot (cut into wedges)
  • 2 sprigs thyme
  • extra-virgin olive oil
  • salt & freshly cracked black pepper
  • 3 tablespoons Sherry wine
  • 1/3 cup walnuts

step-by-step directions
Preheat oven to 375°F.
Toss the mushroom, shallots and thyme in a bowl with just enough olive oil to coat. Season with salt and pepper. Transfer to a rimmed baking sheet lined with a wire rack. Cook for 25 minutes. Allow to cool to room temperature.
Place the cooked mushrooms in a food processor with sherry and walnuts. Pulse until finely chopped. Adjust seasoning to taste and serve over your choice of cracker or toast. Serve with whole grain mustard if desired.

- Use a mix of mushrooms to change up the flavor.

From "the Chew"