Due to the overwhelming response on social media last Saturday, I am re-posting the recipe for this show stopper apple cake (plus I made a few changes since the first time I made it in 2013). I originally found this cake on my friend Charles’ blog, Five Euro Food (in hiatus right now), I had made it for Easter dinner for the outlaws. It was quite the success the first time, so I’m not really sure why I haven’t made it since. Way back in 2013 I had to alter the original recipe because we had diabetic and hypo-glycemic guests and you know how I hate to make two different things, so I was happy to convert Charles’ recipe to fit the circumstance. Last Saturday did not present such issues, so I revised the recipe again and liked it even better.
The recipe depends on the sweetness and flavour of the apples and I must say that the humble Macintosh really shined. As you read the recipe, you will notice that it has exactly 17 g (1 tbsp) brown sugar so don’t expect a super sweet cake, but those of you who like dessert, but not overwhelmingly sweet, will love this version. Of course, the Skor bits add sweetness and a touch of caramel flavour within the sliced apples, in the topping adds some lovely texture. Of course, you may omit them if you cannot find them (or you could buy them on Amazon).
This is all about the apples.
Appelkaka Remake, A Swedish Apple Cake
Makes one 16.5 cm (6.5 inch) cake, serves 4-6, depending on the slice size
To make a 23 cm (9 inch) cake, double the recipe
- 800 g (1 3/4 lb), about 8 small Macintosh Apples, peeled and thinly sliced
- lemon juice
- 17 g (1 tbsp) brown sugar
- 120 g (1 1/4 cup) oats
- 50 g (1/2 cup) almond flour or meal
- 2 g (1 tbsp) cinnamon
- 35 g (1/4 cup) Skor bits, divided
- 60 g (2 tbsp) unsalted butter
- Pre heat the oven to 395° F (200° C).
- Line a 16.5 cm (6.5 inch) spring form pan with parchment.
- To the small bowl of a food processor add, brown sugar, oats, almond flour, cinnamon, 1 tbsp of the Skor bits and butter; pulse until it resembles a coarse meal.
- Take about 1/2 of the oat mix and press firmly into the bottom of the prepared springform pan.
- Peel and finely slice the apples, a splash of lemon juice will prevent them from discolouring.
- Carefully arrange about half of the apples on the oat mixture, sprinkle with half of the remaining Skor bits, then finish layering the remaining apples and press down firmly.
- Sprinkle the remainder of the oat mix with the remainder of the Skor bits on top, just like a crumble.
- Bake for about 30-40 minutes or until the apples are luciously soft (test with a toothpick).
- Serve warm or at room temperature.
- I used macintosh apples (sold in a bag) from no frills, they are the perfect baking apples.
- Slice the apples using a mandolin, believe me, it makes it a lot quicker and far less tedious (but watch your fingers!).
- I used large oats which were not instant, instant would probably work as they are used to absorbed the liquid the apples release.
- If you don’t use Skor bits, try a squeeze of organic honey!
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These tasty treats resemble English crumpets in both flavour and texture. Please click here to see my attempt at making the English treats.
Six years ago, we visited Morocco My how time flies. During our visit, JT and I took two cooking classes, one at our Riad and the other at a very famous restaurant, Maison MK with Chef, Omar El Ouahssoussi. Both lessons had us making popular Moroccan main courses which we have made several times since our return. All of the food in Morocco is exceptional, a wonderful contrast of savory and sweet, carefully paired. Even breakfast in Morocco was something special. Breakfast always had a bit of a continental leaning but with Moroccan specialties, like this pancake. I’ll never forget the first time I tried Beghrir, on the rooftop patio of our Riad. It came with a little pitcher of syrup that tasted like honey and melted butter, you drizzle this syrup on the little cakes and the holes soak up all of the wonderfulness. I was instantly delighted with the unique texture and flavour of these interesting yeast-based pancakes and loudly declared that I would make them as soon as we returned. Yes, that was SIX years ago. We’ve made most of the dishes we learned how to make in our cooking classes but I let this one fall off my list. Better late than never, eh?
Part of my hesitation to make this wonderful pancake was the prep and rest time, some recipes rest for one and half hours! I just didn’t have the time for that, so when I found My Moroccan Food blog’s Baghrir recipe, with only 30 minute resting time, I knew it was for me! As luck would have it, I only had about half of the required semolina in my pantry so I had to improvise. I also rather liked an ingredient I saw in the New Moroccan cookbook (please see notes below) so I altered the proportions of the original recipe to include almond flour. I am going to give this a try making it gluten free and hopefully, I won’t drag it out another six years.
Beghrir, THE Moroccan Pancake
Makes about 42 little pancakes about 5-6 cm (3-3.5″) diameter. For the original recipe, please click here.
- 120 gr of fine semolina
- 120 g AP unbleached flour
- 50 g almond flour
- 1 tbsp granulated sugar
- 1 tsp yeast
- ½ tsp salt
- 500 mL (2 cups) warm water
- 2 tsp baking powder
- Combine all of the ingredients in a large bowl and blend well with a stick/immersion blender. Allow to stand in a warm place for 30 minutes.
- After 30 minutes you should see the yeast taking action. Give the batter another blending and prepare your pan by spraying well with non-stick spray.
- Preheat the pan (see notes below). Using a 4.5 cm (2.75″) ice cream scoop, scoop a scant helping of batter and pour from the centre out on the hot pan. The Beghrir will cook from the bottom up, you do not flip this pancake. Cook until the batter is no longer wet. Repeat until all of the batter is gone.
These tasty Moroccan breakfast cakes are very similar in texture and flavour to English Crumpets.
The honey butter syrup makes this breakfast a treat and extremely moreish.
- The pan must be very hot for the batter to bubble, but not hot enough that the batter burns before it cooks, it’s a bit of a balancing act.
- I used a well-seasoned cast iron pan (the one I use to make crêpes) so I had to keep turning the heat down so the beghrir doesn’t burn.
- Beghrir will stick together while hot, so cool them laying out in a single layer.
- Beghrir freezes very well. I plan to repurpose them with a little cream cheese, smoked salmon and fresh dill during the holiday season, although JT really loved them with the syrup.
- To reheat Beghrir, steam them for a few minutes. Steaming maintains the crumpet-like texture. (updated October 15, 2016)
- The original recipe is a synthesis of Chef Mourad Lahlou’s 2011 cookbook, New Moroccan, (page 196) and this blog. I found Chef Mourad’s recipe a tad complicated for first thing in the morning so I simply borrowed the almond flour he adds, I figured it would add texture and flavour. Next time I may try his recipe for contrast.
- Chef Mourad used a flat indented silver dollar pancake pan (like this one) but I did not have one and I do not think it is needed, the pancakes turn out beautifully round on their own.
- The syrup is an equal combination of butter, honey and about half the volume of water, heat gently to melt butter and whisk to combine, serve warm.
- Beghrir can be topped with anything, try some jam, or even maple syrup, but I’ll stick to the traditional honey and butter, it’s so good!
- Beghrir can be spelled Baghrir or Beghrir, or so says the internet.
I can’t believe I didn’t post a pic of the new table yet! This is the newly improved table, havent decided to paint the legs yet!
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Posted in Bread, Breakfast/Brunch, Recipes, Vegetarian, tagged almond, Breakfast, comfort food, Cottage, delicious, diy, furniture, healthy, Vegetarian on September 19, 2016|
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- 125 mL (1/2 cup) melted coconut oil
- 60 mL (1/4 cup) honey
- 60 mL (1/4 cup) milk
- 60 mL (1/4 cup) water
- 5 mL (1 teaspoon) vanilla extract
- 2 eggs
- 125 mL (1/2 cup) roughly mashed ripe bananas (about 2 smallish bananas)
- 60 mL (1/4 cup) dates
- 128 g (1 cup) whole wheat flour
- 94 g (3/4 cup) AP flour
- 1 teaspoon baking powder
- 2.5 mL (½ teaspoon) ground cinnamon, plus more to swirl on top
- 2.5 mL (½ teaspoon)salt
- 70 g (½ cup) chopped almonds
- Preheat the BBQ to 177 ° C (350° F) using only the front and back burners. Prepare a 10 cm x 23 cm (4″ x 9″) loaf pan by generously spraying with non-stick baking spray.
- In the large bowl of a food processor, add melted coconut oil, honey, milk, water, vanilla extract, eggs, bananas and dates and pulse until dates and bananas have been well incorporated into the liquid.
- Sift the flours, baking powder, cinnamon and salt. Add all at once to the liquid and pulse a few times to incorporate. Stir in chopped almonds.
- Pour into prepared pan and set into a larger pan. Place pan into the centre of the BBQ so that the elements that are on are not below the loaf pan. Bake for 50-60 minutes or until cake tester comes out clean (mine was perfect in 50 minutes).
It’s a dense bread that is perfect for breakfast or a small snack.
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Posted in Chicken, Gluten Free, Main Courses, Meat, Recipes, Vegetarian, tagged almond, chocolate, cilantro, coconut, comfort food, delicious, Mexican, onion, tasty, Vegetarian on June 20, 2016|
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My Father in Law passed recently. He made his 92nd birthday two-weeks earlier. It was very sad to lose him but to be honest, the last few years have not been kind to him, he simply existed, partly by choice and partly by nature (use it or lose it). That’s all of our parents now and I must tell you that it feels weird being an orphan at my age, both JT and I were very close to each other’s parents. Since Dad lived in Toronto, we made arrangements close to home and our home was the hub, which proved to be a lovely distraction. Our dearest friends Paul and T drove up from Wisconsin to help us and console us. Paul had known JT’s Dad through business so there was a strong connection with him. My newly married nephew and his bride also stayed with us because they live about two and half hours from the city. The house was alive with action! My FIL would have LOVED it!
Everyone came to the city to be at his bedside—I know he would have loved that too, although he didn’t love attention, he loved the buzz of activity. He passed very peacefully during the early hours of the morning of May 28, he didn’t suffer long. That evening, everyone gathered at our home and we had a wonderful family dinner telling stories and being there for each other. We ate rotisserie chicken, a variety of store bought salads and some homemade cookies I had in the freezer (I didn’t have time to throw anything together). We had the visitation on June 2 and the service on the 3rd. At 12pm on the 2nd, I discovered that everyone was coming for dinner just prior to the service the very next day so I sprung into action and made a huge batch of chicken mole out of the leftover rotisserie chicken. Fortunately, I had tried this recipe before and got the thumbs up from JT, so it was an easy decision to make it again.
We had a couple of leftovers that JT and I had for dinner later that week.
The mole sauce can be made in a slow cooker but I did it stove-top this time—I found it therapeutic to be involved in the dish, chopping, stirring and cooking. Like any saucy dish, this definitely tastes better the next day. The rotisserie chicken is an easy addition to the mole, just shred it and stir it into the cooled mole sauce, fill the corn tortillas, refrigerate overnight so the flavours can meld. It was a huge success! Everyone loved it.
JT usually orders a mole when we dine at a Mexican restaurant and I’ve always wanted to try my hand at it. Although there are many recipes handed down generations that take two to three days to make, this one can be made in about an hour. It developes the depth of flavour as it sits overnight. I would not rush it, make it a day or two ahead.
Chicken Mole Enchiladas
Makes 24 Enchiladas (15 cm or 6 inch corn tortillas)
For the original recipe, please click here.
- 750 mL (3 cups) sodium-free chicken stock (or vegetable stock)
- 500 mL (2 cups) freshly squeezed orange juice (about 3 good sized oranges)
- 30 mL (2 tbsp) EVOO
- 570 g (1 1/4 lb) sweet onions, sliced
- 55 g (about 1/2 cup) sliced almonds
- 6 large garlic cloves, finely chopped
- 8 g (4 tsp) cumin seeds
- 8 g (4 tsp) coriander seeds
- 4 g dried pasilla chiles, stemmed, seeded, torn into 1-inch pieces, rinsed*
- 4 g dried ancho chiles, stemmed, seeded, torn into 1-inch pieces, rinsed*
- 40 g (about 1/4 cup) raisins
- 4 8 cm x 1 cm (1/2-inch) strips orange peel (orange part only)
- 1.5 g (1 1/2 tsp) dried oregano
- 45 g semi-sweet chocolate, chopped
- 4 g ground cinnamon (omit if using Mexican chocolate)
- Chopped fresh cilantro or green onions
- 24 corn tortillas
- 1 rotisserie chicken (or 3 left over), shredded (replace with firm tofu or beans if vegetarian)
- 200 g (2 cups) Queso de Oaxaca or Mozzarella Cheese, grated
- Crème fraîche, sour cream or yogurt as garnish
- Sriracha sauce/or chipotle mayo as garnish
- Heat the EVOO (Extra Virgin Olive Oil) a large Dutch oven, add the sliced onions and sweat them out.
- Add the almonds and toast slightly. Add the garlic and cook until they release aroma, then add the cumin, coriander, two types of chilies (*replace with 15 mL (1 tbsp) smoked paprika if you prefer less spicy food) and raisins, cook until you can smell the spices.
- Add the raisins, orange peel, oregano, chicken stock and orange juice. Mix well. Simmer for 30-40 minutes, stirring occasionally. If using the dry chilis, remove them and discard.
- Add the chocolate and cinnamon (or Mexican chocolate) and stir until chocolate has completely melted. Using an emersion blender, blitz the sauce until very smooth. Cool completely. Set aside 2 cups of sauce. Stir in the cold shredded rotisserie chicken.
- Fill each corn tortilla with some chicken mole and a little cheese, tuck the rolls into an oven proof pan with the rolled end secured. Repeat until there is no more mole. Pour reserved sauce over the enchiladas, sprinkle with grated cheese. Cover with foil and refrigerate overnight.
- 1 hour prior to sitting down to eat, preheat oven to 350° F (177° C). Bake enchiladas for 30-40 minutes or until totally heated through (inside temperature should be around 150° F (66° C) and cheese should be melted and bubbling.
- To serve, drizzle with Crème fraîche, sour cream or yogurt and Sriracha sauce or chipotle mayo. Sprinkle with chopped cilantro and/or green onions. Serve over Coconut Cauliflower Rice (recipe to come).
We had these at the cottage a week or so ago. I added a little guacamole for fun. I don’t have many food style tools at the cottage so the garnish is quite rough.
- The enchiladas freeze well. You may wish to slip a piece of parchment between each enchiladas so you can easily separate them.
- *If you are concerned about the dish being too spicy, omit the dried chilis and replace them with 15 mL (1 tbsp) smoked paprika.
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