COOKERY Apple/Hazlenut Tarte Tatin

APPLE RECEPT with HAZLENUTS

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(c) Jw-Apples

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Remember the taste of chestnuts in NOVEMBER?

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The November nights have well and truly tugged the days beneath their wintry shroud,

but under the reign of the cold and dark comes an opportunity,

to enjoy the season's star ingredients.

Do you know the NOVEMBER feeling?

Than ENJOY the delight of roasted chestnuts.......
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Apple and hazlenut tarte tatin

Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
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Ingredients:

*50g/2oz hazelnuts,

*halved 4-5 small Cox's apples

*1 small lemon,

*zest and juice 85g

*3oz butter 100g

*4oz golden caster sugar

*For the pastry 100g/4oz butter

*175g/6oz self-raising flour

*2 tbsp light muscovado sugar

*1 egg, *yolk only

*vanilla ice cream, to serve

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Preparation:

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-Heat a 23cm/9in cast-iron or ovenproof frying pan.

-Dry fry the hazelnuts for a few minutes,

tossing regularly until golden.

-Remove and set aside.

-Peel the apples and cut in half widthways,

then carefully cut out the cores.

-Squeeze over the lemon juice.

-Preheat the oven to 200C/400F/Gas 6. 2.

-Put the butter and sugar in the pan and heat gently over a low heat,

-stirring occasionally, until the butter melts and the sugar dissolves.

-Turn up the heat and let the mixture bubble for about 5 minutes,

-shaking the pan occasionally so it browns evenly.

-As soon as the mixture turns a rich caramel colour,

* lower the heat.

-Sprinkle in a few of the hazelnuts,

-then pack the apples into the pan.

-Scatter over the rest of the nuts and the lemon zest. 3.

Over a low heat,

-gently cook the apples in a mixture for 5-8 minutes ,

until they are slightly softened, turning once.

-Remove the pan from the heat and set aside to cool slightly.

-While the apples cool, make the pastry.

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THE Pastry:

-Cut the butter into pieces and put into a bowl with the flour and sugar.

-Rub together with your fingers to make crumbs.

- Add the egg yolk and 1 tbsp of water,

then lightly mix to make a dough.

-Shape gently into a ball.

-Roll out on a lightly floured surface to a circle slightly larger that the pan.

-Carefully lay the pastry over the apples,

tucking in the excess.

-Bake for 20 minutes until the pastry is golden.

-Leave in the pan for 5-10 minutes to allow the juices to settle,

- then turn out the tart on to a plate

-Take care as everything is very hot.

-Serve with warm vanilla ice cream.

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HAVE A TASTY WEEKEND EVERYONE!!!!!

Bon appetite,

With greetings from JoAnn:)

Italian Cookery with tomatoes,

"For Quintino": He asked for some ITALIAN food/drinks,

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Imagine that you sit here on a table, made up well" with a candle and some breath and make yourself comfortable, pretend there is a burning candle, take a glass of water or a glass of Italian LAMBRUSCO red wine.........and there you goooooo.....

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WITH Italian cookery , you need for sure TOMATOES!!!! So look at the photo under:The little tomatoes are called "cherry tomatoes" The above bigger ones "the regular tomato's" are shaped oval or round and they must be a little more fleshy and SWEET!

Brushetta,
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Italians are used to a pre- meal, the easy and Quick PRE-meal is called "brushetta", Very easy to make because you need only the following ingredients:

*Bread, regular tomatoes, olive oil, salt, basil, oregano,

*(add a little fruit to it 'when you like that', such as pineapple or apple)

*and for on the side some green/black olives.

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Preparation:

It depends for how many persons, but count per person 1 BIG slice of white bread, toast the slices of bread in a toaster or in a (dry) pan on a low fire until they are crispy and brown coloured.

In the meanwhile prepare the tomatoes by cutting them very fine, stirr them in a pan add some olive oil and basil and make it slightly warm (do not cook!), (for people who like it,you can add some garlic) when the tomatoes are warm, add them on top of the bread, serve warm with a glass of wine. ( or a glass of water or beer)

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CHERRY TOMATOES from the Sicilian Kitchen,

STUFFED WITH RICE.

INGREDIENTS (FOR 4 PERSONS)

*1kg of ripe cherry tomatoes,

*200gr of rice,

*200 gr of bechamel sauce (see sauces)

*50 gr of grated parmesan (Italian hard cheese)

*1 sprig of basil,

*olive oil, salt.

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PREPERATION

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* WASH the cherry tomatoes, dry them, scoop out the middle, and put the pulp into a small bowl.*COOK the rice in plenty of salted water,*DRAIN when it is just done and mix in the becamel and the grated parmesan,*FILL the cherry tomatoes with the mixture obtained,*PLACE the pulp in a dish with a little oil, salt, and some chopped basil leaves. Put the tomatoes into the dish and cook the oven at 180 C for 30 minutes.*REMOVE the dish from the oven and place a cheese slice on top of each tomato,*RETURN to the oven for 5 minutes and serve hot.

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Bon apetite! Cheers!!!!

Eet smakelijk & Proost!

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And ...... let me know if you like the above pre-meals.