Tangerine Jams and Marmalades
The flavor of the New Year is, of course, the tangerines and the Christmas tree. And if the latter is still a bit early, then it's time to do tangerines.…

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עורך דין דיני משפחה
Interesting facts from the world of pastry
Most people love pastry. But not everyone knows when they first appeared. The first type of delicacy originated several thousand years ago and was a dried dates, mixed with honey…

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Cooking eclairs
Eclair acquired the classic look in the nineteenth century thanks to the French chef Marie-Antoine Kemer, although the choux pastry was known before. But it was he who created the…

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Apple and Meat Pie and a few general considerations about savory apple dishes

Autumn is coming, apples fall from the branches. Have you thought about using apples not for pie, jam and cider, but for some non-sweet, not dessert food? Yes, maybe you sent apples to the salad. May be.
In Russia, they eat 2 million tons of apples a year. This is the most purchased fruit. Somewhere near the apples in this ranking are bananas, but apples are significantly ahead of them. This means that it would be quite good to understand what, in fact, apples are capable of in a culinary sense.
As an inspiring example, there can be Old Believers who practice 50 ways of cooking apples. Fifty! Their recipes contain everything from ordinary pies to apples stuffed with meat.
What you need to know about the choice of apples for savory dishes?
Apple varieties are a dime a dozen. It is necessary to navigate them at least a little bit, because different varieties are suitable for different purposes.
For roasting apples, you need to choose solid, dense varieties: Antonovka, Jangold, Granny Smith.
After baking, these varieties are able to retain their shape and remain apple-like and not mashed.
Soft varieties such as fuji are apples for sauces.
They are perfectly stewed and become homogeneous mass.
You need sweet apples as a pair with cheese or meat dishes. There is nothing better than slightly caramelized sweet apples as a supplement to wine.
Pie with meat and apples
Pork, apples and cheese are all baked under the crust of this pie. It looks amazing on the table, it is a great autumn dish and an interesting gastronomic story for a party.
To test
2.5 cups flour
2 teaspoons dried sage
1/2 teaspoon salt
300 grams of butter, cut into small cubes
100 g cheddar cheese, grated
8 tbsp. ice water
For filling
700 grams of sweet apples, sliced ​​into slices (do not peel)
2 tbsp vegetable oil
1 small onion, finely chopped
1 kg of minced pork
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon of each of the spices: cinnamon, ground ginger, ground cloves, allspice
4 tablespoons bread crumbs
1 egg, pre-mixed with 1 tablespoon of water
To make the dough, mix flour, salt, and sage in a bowl. Add the butter there. Now it will be most convenient to knead hands. Add cheese, mix, add ice water.
Put the dough on a lightly floured surface and knead. When everything is ready, divide the dough into two parts. Each of them is wrapped in plastic and put in the fridge for half an hour.
In the meantime, make the stuffing.
In a pan on medium heat, you need to warm the apples. There is no need to use oil in any case. Just put the slices of apples in the pan and weary them for 2 minutes on each side. After that, remove the apples from the pan, pour oil in their place, put onions, pork, salt and all other spices. Fry the meat until it is cooked. After that, it is necessary to give the filling a little cool and send it to the blender, where it is chopped to a state of fine crumb.
Preheat the oven to 200 degrees and begin to prepare for the final stage. Roll the dough into a large disk and place it in the form. We put the stuffing there and lay all the apples on top of it.
We cover the top of the cake with one more piece of rolled dough. Using a sharp knife, make two slashes to the top of the cake, steam will flow through them.
Lubricate the entire structure with an egg loose with water. And now – the cake can go bake.

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