Famous dishes, the recipes of which appeared by chance
Moscow baker Ivan Maximovich Filippov was famous for his products throughout Russia. The rolls were even delivered to the imperial table in Petersburg, in 1855 Alexander the Second produced him…

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Famous dishes, the recipes of which appeared by chance
Moscow baker Ivan Maximovich Filippov was famous for his products throughout Russia. The rolls were even delivered to the imperial table in Petersburg, in 1855 Alexander the Second produced him…

Continue reading →

Apple pie
Charlotte or apple pie is probably familiar to everyone. Delicate, light, with a pleasant apple sourness, it will be a great dessert that will decorate any meal. And you can…

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Tarte Tatin – Apple Pie

Who among us has not tried apple pie? Everyone has their favorite recipe, which lifts up your mood with a cup of tea. French cake inside out – another modification on the apple theme, unusual, beautiful and very tasty!
The history of this dessert begins at the end of the 19th century, and as it should be, it was overgrown with beautiful legends. But as the French say, if you can not figure out the situation – cherchez la femme. In the story of tartin, tateen was not without a woman either.
In the small town of Lamotte-Beuvron, in the province of Sologne, a certain gentleman by the name of Tatin opened a small hotel, whose management after his death was inherited by his daughters Stephanie and Caroline. Once, in the high season, when the hotel was filled to capacity with the influx of guests, the sisters bustled around in the kitchen. Stephanie, who made the dessert, forgot to put dough on the bottom of the mold in the bustle and put caramelized apples there, so as not to waste time and not redo all the work, she just covered the filling with dough on top and sent it to the oven.
Guests unusually liked the apple tart. Since then, he has firmly entrenched in the restaurant menu of the hotel and has become his specialty. Tartu tatenu brought world fame to restaurateur Louis Vodabl, having tasted dessert at Tatin’s sisters restaurant, he was so impressed that he took the recipe to Paris. There tartin tatin was included menu of the famous restaurant “Maxim”, from where he began his star trek through the world. This is how the occasional misstep and the resourceful mind of the cook brought forth another gastronomic bestseller.
Pie, can be cooked not only on the basis of apples, which, by the way, should be extremely hard varieties. The excellent tart tar is obtained from pears, pineapples, peaches, persimmon, and a vegetable version of the dish is allowed, for example, from tomatoes, eggplants or broccoli.
The dessert is good in both hot and cold, but the French serve suggests that the cake will be warm and certainly with a scoop of vanilla ice cream.
For the preparation of apple Tat Tatin we need:
Durable apples – 1 kg
Butter – 250 g
Lemon – 1 pc.
Salt – to taste
Sugar – 5-6 tablespoons
Flour – 250 g
Egg – 1 pc.
Vanilla sugar – to taste
Ice water – 2 tbsp.
Vanilla ice cream – for serving – on a ball for each portion
We start with the preparation of the dough. To do this, grind 150 g of cold butter, mix with flour, salt and 1 tbsp. Sahara. Egg mixed with 1-2 st.l. ice water and enter into the dough. Knead well, form a ball, wrap in food film and send in the fridge for 30 minutes.
At this time, let’s do the filling: apples are cleaned from seeds and peels, cut into large slices, sprinkled with lemon juice so as not to darken.
In a pan melt 100g of butter, add 3-4 tbsp. Sugar and vanilla sugar to taste, on a small fire bring to the caramel color, then put the apples in the pan and cook for about 15 minutes.
We spread the caramelized apples in the form greased with butter. The caramel left over from roasting apples is not thrown away.
Roll out the dough to the size of the form and cover the apples, tucking the edges inwards, make several punctures with a fork and send to the oven preheated to 200 ° C for 35-40 minutes.
Cover the finished cake with a flat dish and turn it over so that the apples are on top. Heat the remaining caramel and pour the dessert. Serve with a small portion of vanilla ice cream, you can decorate with mint leaves.

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