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

Directions:

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! http://cookingwithmanuela.blogspot.com/2015/03/apple-roses.html

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.

Ricotta Tart

INGREDIENTS

FOR THE TART DOUGH:

• 1 ½ cups/185 grams all-purpose flour
• ½ cup/50 grams blanched slicedalmonds
• ⅓ cup/40 grams confectioners’ sugar
• Grated zest of 1 lemon
• Pinch kosher salt
• ½ cup/113 grams/1 stick unsalted butter, cold and cubed
• 1 large egg, lightly beaten
• 1 tablespoon/10 grams poppy seeds

FOR THE FILLING:

• ¼ cup/55 grams mascarpone
• ¼ cup/50 grams sugar
• ⅛ teaspoon/1 gram cinnamon
• 1 ¾ cups/400 grams ricotta
• 1 large egg plus 1 large egg white
• 1 teaspoon/5 milliliters good stronghoney, more for drizzling (optional)
• ⅛ teaspoon/1 gram kosher salt

PREPARATION

1. Make the tart shell: Place 1/4 cup/31 grams of flour and the almonds in a food processor with the blade attachment. Process until almonds are finely ground, about 1 minute. Add remaining 1 1/4 cups/154 grams flour, the sugar, the lemon zest and the salt. Pulse to combine.
2. Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. Add poppy seeds and pulse briefly to combine. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight.
3. When ready to bake the tart, roll the dough out between 2 sheets of plastic to a 3/8-inch thickness. Line a 9-inch tart pan with the dough and chill for 30 minutes.
4. Heat oven to 325 degrees. Line the tart shell with foil and fill with baking weights. Bake for 20 minutes, then carefully remove the foil and baking weights. Continue baking, uncovered, for about 15 additional minutes or until tart is light golden in color.
5. While the tart crust is baking, make the filling: In the bowl of an electric mixer, combine mascarpone, sugar and cinnamon. Using the paddle attachment, beat mixture until light and fluffy, about 2 minutes. Add ricotta, egg plus egg white, honey and salt, and mix to combine. Pour filling into baked tart shell and smooth the top (crust can still be hot when you add the filling).
6. Bake tart for 20 to 30 minutes, or until filling is just set in the center (a little wobble is O.K.). Let cool at room temperature on a wire rack. If you like, drizzle with honey or arrange fruit on top just before serving. Tart is best served the same day as baking.

• Crust can be baked 1 day ahead and stored at room temperature.

From NYTIMES

http://cooking.nytimes.com/recipes/1017401-ricotta-tart-with-lemon-poppy-crust?action=click&contentCollection=Food&module=Cooking&region=Marginalia&pgtype=article

Laurie's Chewy Granola Bars

Chewy Granola Bars

3 c. rolled oats- (Trader Joe’s are gluten free)
1 c. flour- (Trader Joe’s gluten free all purpose) (make sure to get subgum powder)
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1/2 c. melted butter
1/2 c. brown sugar
1/2 c. honey
1/4 c. oil 

Combine ingredients until mixed, then add:

1 c. chopped nuts
1/2 c. raisins
1 c. chocolate chips

Side note: I’ve never actually used this combination, I always substitute and mix and match ingredients. This recipe is very forgiving so let your creativity take charge!

Press into a 9×13 greased pan.

Bake at 325* for 20 minutes. Let cool completely before cutting. If you don’t they’ll fall apart–you’ve been warned.

Some of our favorite add-ins are

Cinnamon Raisin—walnuts, raisins, and cinnamon chips
Cranberry Walnut–walnuts, craisins, and white chocolate chips
Peanut Butter Chocolate Chip-leave out the nuts and raisins, and add 1/2 c. peanut butter and mini chocolate chips

Sunflower seeds, pumpkin seeds, currants

Lussekattor

150 g butter (1 1/2 stick)
5 dl milk (2 cups)
1 gram of Saffran
50 g Yeast
125 g kesella (cottage cheese mixed with cream)
1 1/2 dl sirap
1 large egg
1/2 tsp salt
19-20 dl flour

1.    melt butter in a pot on stove add milk until fingerwarm, 97 degree
2.    grind saffron and a sugarcube, add to fluids
3.    mix yeast with fluids
4.    add kesella, sirap, egg and salt and most of flour
5.    work the dough until not sticky
6.    let it rest and rise until twice it size (about 40 min)
7.    Work the dough, make your figures
8.    let rest and rise for 25 minutes
9.    brush with egg, add raisin
bake in oven 480 F (250 degree C) 7-8 minutes