Food And Nutrition
Sour Cream Apple Pie With Streusel Topping
Ingredients
For the Pie Crust:
- 1 1/3 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 tablespoons (2 tablespoons) unsalted butter, or shortening, chilled, cut into small pieces
- 3 to 6 tablespoons ice-cold water
For the Filling:
- 2 cups finely chopped tart apples, such as Granny Smith
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1 cup sour cream
- 1 large egg
For the Topping:
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/3 cup all-purpose flour
- 1/4 cup (4 tablespoons) unsalted butter
Steps to Make It
Crust :
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Use a frozen deep-dish pie crust or a sheet of refrigerated pastry. Put the 1 1/3 cups of flour, 1 tablespoon of sugar, and 1/2 teaspoon of salt in the bowl of a food processor; pulse several times to blend thoroughly.
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Sprinkle the butter pieces over the flour and then pulse about 5 or 6 times in 1-second bursts. The mixture should resemble coarse crumbs with some small pieces about the size of small peas.
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Sprinkle 3 to 4 tablespoons of ice water over the flour mixture and then put the lid back on and pulse about 8 to 10 times.
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The dough should clump with squeezed in your hand. If it crumbles and breaks up in your hand, sprinkle with more ice water, about 2 teaspoons at a time, and pulse a few more times. Repeat until the dough clumps together when squeezed.
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Dump the dough out onto a floured surface and knead a few times. Shape it into a flat disk, wrap in plastic wrap, and refrigerate for 20 to 30 minutes.
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Roll the dough into an 11- to 12-inch circle. Fit the dough into a 9-inch pie plate and flute the edges.
Filling:
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Heat the oven to 425 F.
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In a large mixing bowl, combine 3/4 cup sugar and 2 tablespoons flour; add sour cream, egg, vanilla, and 1/8 teaspoon of salt. Add the apples and mix thoroughly; pour into the unbaked pie shell.
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Bake in the preheated oven for 20 minutes and remove. Reduce the oven temperature to 325 F.
Topping
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Combine 1/3 cup sugar with 1 teaspoon cinnamon and 1/3 cup flour; cut in butter. Sprinkle over the apples and return the pie to the oven.
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Bake for another 20 minutes at 325 F.

Food And Nutrition
Baked Chicken With Peaches
This baked chicken with peaches makes a tasty family meal for any night of the week. The tangy orange and honey sauce combined with the peaches and lightly fried chicken is surprisingly tasty and a very easy preparation.
Food And Nutrition
Fennel Welsh cakes with a blueberry coulis
My version of Welsh cakes is spiced with fennel seeds, has tart dried blueberries, and is served with a fresh blueberry coulis.
Ingredients
For the Welsh cakes
- 225g/8oz plain flour, plus extra for dusting
- 285g/10oz golden caster sugar
- ½ tsp baking powder
- 1 tsp fennel seeds, crushed
- 100g/3½oz unsalted butter, cubed, plus extra for greasing
- 50g/1¾oz dried blueberries, roughly chopped
- 1 medium free-range egg, lightly beaten
- 2 tbsp whole milk
For the coulis
- 250g/9oz fresh blueberries
- 1 tbsp icing sugar
- squeeze lemon juice
Method
-
To make the Welsh cakes, mix the flour, 85g/3oz of the caster sugar, the baking powder and crushed fennel seeds together in a bowl. Add the cubed butter and use your fingertips to rub it in until the mixture resembles breadcrumbs. Add the blueberries and mix to combine.
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Make a well in the centre and add the egg. Use a table knife to mix the egg in, then add the milk and bring the dough together with your hands.
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Dust a clean work surface with flour and roll out the dough to 1cm/½in thickness. Cut out rounds using a 4cm/1½in round cutter, then take all the scraps, bring them together and re-roll. Cut out more rounds, and keep doing this until you have used up all the dough. Put the remaining 200g of caster sugar into a bowl.
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Lightly brush a medium non-stick pan with a little melted butter or spray with oil. Place a batch of Welsh cakes in the pan well spaced out, and cook over a low heat for 3 minutes. Turn them over and cook for another 3 minutes, then take off the heat and immediately dip each Welsh cake into the bowl of sugar. Set aside. Do the same for the remaining Welsh cakes: cook, coat in sugar and set aside.
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To make the coulis, purée the blueberries in a food processor with the icing sugar and lemon juice until broken down. Then push through a sieve to remove the seeds. Serve the coulis in a small bowl alongside the Welsh cakes.
Food And Nutrition
Croque madame
Welsh rarebit is relocated to Cornwall via the choice of cheese and then given the French treatment. There’s also a very British secret ingredient that makes all the difference!
Ingredients
For the Cornish rarebit
- 675g/1lb 8oz good-quality cheddar, ideally 1-year-old Davidstow
- 150ml/5fl oz full-fat milk
- 30g/1oz plain flour
- 55g/2oz fresh white breadcrumbs
- 1 tbsp English mustard powder
- 2 free-range eggs
- 2 free-range egg yolks
- 1 tbsp Worcestershire sauce
- salt and white pepper
For the yeast extract butter
- 1 tbsp yeast extract
- 250g/9oz salted butter, at room temperature or softened
- good squeeze fresh lemon juice
For the croque madame
- 8 slices good-quality sourdough bread
- 200g/7oz salted butter
- 8 slices good-quality ham
- 50g/1¾oz sundried tomatoes, chopped
- dash vegetable oil
- 4 good-quality free-range eggs
- 4 baby pickled gherkins cut in half width way and cocktail stick through centre
Method
-
To make the rarebit, place the cheese and milk in a heavy-based pan and season with salt and white pepper, to taste. Stir continuously over a medium heat to melt the cheese. Once melted, add the flour, breadcrumbs, and mustard powder, and continuously stir until it reaches a thick consistency. Pour onto a large flat tray and allow to cool to room temperature.
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Once the mixture has cooled, tip into a food processor and blend. Add the whole eggs and egg yolks, one-by-one, to the food processor whilst blending. Add the Worcestershire sauce and pulse to just combine. Transfer into a piping bag and leave at room temperature until needed.
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To make the yeast extract butter, mix the yeast extract into the soft butter in a bowl until fully incorporated, then add good squeeze of lemon juice. Set aside until needed.
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To make the croque madame, preheat the oven to 200C/180C/Gas 5.
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Brush both sides of each slice of sourdough with the flavoured butter. In a hot large frying pan, heat 50g/1¾oz od the unflavoured butter until foaming. Add 2 slices of the sourdough and fry until slightly light brown in colour. Turnover and repeat on each side, then set aside. Repeat with the remaining sourdough.
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Pipe the rarebit onto one slice of bread, place 2 ham slices on topand a sundried tomato, followed by a slice of fried sourdough. Repeat to make three more sandwiches. Place the sandwiches on a baking try and bake until the cheese has melted and the sourdough is nicely toasted.
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Meanwhile, heat a dash of vegetable oil in a frying pan and fry the eggs to your liking over a medium heat, ideally they should retain a runny yolk.
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Remove each croque madame carefully out of the oven and place between 4 plates. Top with a fried egg, garnish with the gherkin halves, held in place with cocktail sticks.
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