Fresh apricot pie - Update version

This is my first apricot pie this summer what I had a chance to take a picture about. Last weekend I made our popular familial apricot pie at home in my hometown as well but it run out before we could have taken a photo. I have found this recipe in the latest Nők Lapja Konyha, the well-known Hungarian recipe magazine. I changed some ingredients, the castor sugar to Update zero sugar, half of the flour to Update lowcarb mix so it is edible without compunction. :)

Ingredients:
10 dkg butter or margarine (room temperature)
2 tablespoon Update zero sugar (99% erythritol)
2 eggs
1 dl yoghurt
1 teaspoon rum
12 dkg flour (6 dkg all purpose flour + 6 dkg update lowcarb mastermix)
5-6 apricot

1. Mix the butter with the sugar with the help of hand mixer in a big bowl, then add the eggs, yoghurt, rum to the buttery mixture. 
2. When this mixture is solid, add the flour to it slowly as well. 
3. Preheat the oven to 180°C. Grease with butter then sprinkle a round shape pastry cutter (20 cm) with flour. 
4. Pour the dough into the pastry cutter and place the presliced apricot on it then put in the preheated oven. 
5. Bake for about 25-30 minutes.

Read More

Braided zucchini bread with peanut

When I came home from work today my friend called me asked my help what kind of bread she should bake at the first time in her life if she has only basic ingredients at home. I opened the book Eat Well Live Well - Beautiful Baking for the Irish soda bread's recipe when I found something also for myself. Of course.

This low-fat bread based on the Irish soda bread's recipe but contains more several healty ingredients, with grated zucchini, roasted peanuts and linseed.It doesn't demand too many skills either to shape the showy bread. Cutting into thick slices we can serve it with soups or salad as main course.

I can recommend this special bread to test which is soft inside because of the zucchini and during the baking a wonderful aroma floats all around the flat.This is my best and most delicious bread what I have baked until now.

Ingredients (16 slices):
1 small piece of zucchini
40 dkg flour (20 dkg spelt flour and 20 dkg Update lowcarb mastermix)
1 tablespoon baking soda
1 tablespoon salt
2-3 tablespoon linseed
1 handful peanut
1 big clove garlic
1 spoon olive oil
4 dl yoghurt

Preheat the oven to 200°C. Grate the zucchini with its peel and let it dry on kitchen towels. Set aside.

Sift the flour, baking soda and the salt in a big bowl. Add the linseed, peanut and garlic, then the grated zucchini.

Sprinkle the oil on it, add the yoghurt and mix all ingredients smoothly. If it is needed, you can find some leftover flour in the bottom of the bowl, add some more yoghurt.

Shape a round loaf from the dough and put on a floured counter. Cut into to equal size pieces and twist two 30 cm long stick with floury hands.

Lay the two sticks next to each other on the counter. Press their upper ends then braid them carefully and turn the ends under the bread. Place the braided bread on oily baking paper and sprinkle it with some flour.

While we bake it for 25-30 minutes until it gets golden brown, the bread growns.

It is best to serve warm but it's fresh for 2-3 days.

Afiyet olsun!

Read More

Farewell apple pie

Today was the last day of my colleague, A. at work therefore we organized a small farewell party for her in the end of the day. Yesterday we discussed what to prepare and bring for the gathering when the one and only guy in the team mentioned "...for instance Emese could bake a cake...", "..because I keeps the interests of the department in mind and you had already proved :) " This means I needed to bake something in the evening but what?

American apple pie! Yes! Noone will believe me that I had not tried the traditional apple pie yet but A's farewell was worth to try Angela Nilsen's recipe.

Ingridients for the filling:
1 kg sourish apple
14 dkg caster sugar
1/2 tablespoon cinnamon
3 tablespoon flour (I used Update lowcarb mastermix flour)

For the pastry:
22,5 dkg butter or margarine
5 dkg caster sugar
2 eggs
35 dkg flour (I used 20 dkg whole wheat flour + 15 dkg lowcarb mastermix flour)

For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 minute. Work it in the flour until it's beginning to clump up on the wooden spoon, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in clingfilm, and chill it in the fridgefor 45 mins.

While the pastry is chills in the fridge, quarter, core, peel and slice the apples about 5mm thick. Mix the 140g sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.

After the pastry has chilled, heat the oven to 190°C. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin - 20-22cm round and 4cm deep - leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Tip the apples into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.

Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.

Next day:

Read More