Chocolate Heart of Darkness Cakes

Chocolate Heart of Darkness Cakes

April'15 for Baking Partners we were to bake one delicious cake that I knew the girls will love.

 An amazing molten lava cake… but I postponed making it as I knew my younger daughter who was out of station will love it. Plus she was to come back with my niece another chocolate crazy kid!

Plus given the fact that I was totally lazy and barely in the kitchen it made sense right?

This amazingly delicious cake that fell on the kitchen platform as I was transferring to the rack. I called my elder one, her solution was to fetch a spoon and finish it straight from the platform....:)

Chocolate Heart of Darkness Cakes

Anyway here is awesome cake that will wow your family and guest alike.

Chocolate Heart of Darkness Cakes

Recipe Source: Death by Chocolate Cakes: An Astonishing Array of Chocolate Enchantments by Marcel Desaulniers

Ingredients:

Chocolate truffle:

• 227 grms semisweet baking chocolate
• ¾ cup heavy cream

For the chocolate cocoa cake:

• 142 grms butter cut into pieces +2 tsp melted
• 2/3 cup Maida/All purpose flour
• ½   cup Unsweetened cocoa
• 227 grms Semi sweet baking chocolate
• 3 Eggs
• 2 Egg yolks
• ½ granulated sugar
• 1 tsp vanilla extract

Method:

To make the truffles:

• Place the chocolate in a bowl.
• Heat heavy cream in a small pan over medium heat and bring to boil.
• Pour boiling cream over the chopped chocolate.
• Let it sit for five minutes and whisk until smooth.
• Pour the mixture onto a non-stick baking sheet and slightly spread it with a spatula.
• Place this in the freezer for 15 minutes.
• Divide into two and roll into balls.
• Place the truffles into paper lined plates and place in the freezer.

To make the chocolate cake:

• Preheat the oven to 325 degree F.
• Lightly coat the inside of muffin tin (3 inch diameter cups) with melted butter. Set this aside.
• Sift combine flour and cocoa powder keep aside.
• Melt chocolate and butter in double boiler or in a microwave and stir until smooth.
• Place egg, egg yolks and sugar in a bowl and beat on medium high heat with an electric mixer.
• When it is frothy add the butter chocolate mixture and beat for 15 seconds.
• Fold in the dry ingredients along with vanilla extract.
• Fill three forth of each muffin cup with the batter and bake for about 5-6 minutes.
• Remove the truffle from the freezer. Quickly take the muffin tray from the oven and press one truffle each to the centre of the muffin. Immediately return the baking pan into the oven and continue baking until a toothpick inserted into the cake (not the centre truffle portion but the edge of the cake) comes out clean.
•  It will take 15-17 minutes.
•  Cool in room temperature for 20 minutes.
• Run a knife around each cake to loosen it and then gently pull the baked cake out of the cup.
• You can serve while still warm with whipped cream or ice cream but we had it plain.

Chocolate Heart of Darkness Cakes

What else do we have?

Well come back on the 10th to see that…

Meanwhile today you can check my other friends 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Pound Cake

Pound Cake

This month for Baking Partners we were to try a Pound Cake.

Simple and beautiful!

This recipe is different from that I follow here & here.

The main points that surprised me was that we were to bake in a cold oven, that is the oven is not be pre-heated and the batter after mixing is to be beaten after all the ingredients are mixed. 

Since I was baking this cake for my daughter’s birthday I pre-heated the oven but I did beat the batter and the cake rose beautifully.Also I used my regular 150°C/302°F and not the recommended 190°C/375°F.

Coming to the birthday cake since the theme my younger one had chosen was childhood, she wanted me bake a rabbit cake.

She got out my old book and showed me what she wanted. The book had asked for coconut flakes but she did not want the flakes. Personally I feel the cake looks like a cat the girls were satisfied so who am I to complain…

Also I forgot to take pictures of the pound cake and the cake also in my setup. So this is what you will get for I do not think I will be making this shape again. 

Pound Cake

Recipe Source:Gourmet | September 2005

Ingredients:

• 1/2  cup unsalted butter, softened, plus additional for buttering pan
• 1 ½   cups sifted cake flour, sifted before measuring plus additional for dusting
• 1/3 teaspoon salt
• 1 1/4 cups sugar
• 3 and 1/2 large eggs, at room temperature
• 2 teaspoons vanilla
• 1/2 cup heavy cream

Method:

• Generously butter pan and dust with flour, knocking out excess flour, line the bottom  of the pan with parchment paper.
• Once you sifted the homemade cake flour for 5 times, then add salt and sift together once again.  If using cake flour then you need to sift only 3 times.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer.
• Add eggs 1 at a time, beating well after each addition, then beat in vanilla.
• Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition.
• Scrape down side of bowl, and then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
• Transfer the batter into pan and tap the pan against work surface once or twice to eliminate air bubbles.
• Place pan in pre- heated  oven  at 150°C/302°F.
• Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering.
•  Cool cake in pan on a rack 30 minutes.
• Run a thin knife around inner and outer edges of cake, and then invert cake onto rack to cool completely.

Pound Cake

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Empanada Vegetariana (Vegetarian Empanada)

Empanada vegetariana (Vegetarian empanada)

When I "#FireUpYourOven" to make this beautiful  recipe chosen it was the  month of February in baking partners challenge recipe was suggested by Marisa of Thermofan.

Infact I had made it well in advance but somehow by the time I got down to writing it was the month of March. We had the next challenge.... Lazy me postponed again. But now I think its high time we take a look at this delicious pie that can be made egg-less.

Coming to the recipe...

Though we had a free hand in the choice of filling I wanted to stick as close as possible to the original recipe.

I liked the write up that was provided with the recipe so I am leaving it. In fact I did look up Galicia after I read the write up. I was not aware of this place.

“Galicia is an autonomous Community located in the in the northwest of Spain, right on top of Portugal.

The cuisine of Galicia is well known for its variety and quality of its products, shown in many cases by 30 Galician products with designation of origin. Fish and seafood are famous for their quality.

The Galician empanada is a variety of popular stuffed bread in Galician cuisine and is part of its identity. Empanadas first appeared in medieval Iberia during the time of the Moorish invasions. The name comes from the Galician, Portuguese and Spanish verb “empanar”, meaning to wrap or coat in bread.

It is a culinary preparation offered in the municipalities of Galicia on the occasions of celebration. Nowadays it is baked all around Spain.

The dough is thin and made with wheat or corn flour, not cornstarch (similar or the same used for making bread).

It’s usually prepared with the fillings you can imagine: fish, seafood, veggies or meat and a mixture or vegetables called “zaragallada”. It can also be baked with sweet fillings. It’s delicious.

Empanadas can be served as an appetizer, first course or “tapa”; freshly cooked or cold but are best at room temperature. “

We had two choices given by Marissa the  famous, sardine’s empanada (in Galician called, “empanada de xoubas”) and the second one, a veggies empanada, is suitable for vegetarian people (empanada vegetariana). Both the recipes are from Marissa’s friend, Milia, Cousas de Milia.

These were the useful links she has thoughtfully provided.

Empanada vegetariana

Empanada de xoubas and dough

How to close a typical "empanada gallega"

Empanada vegetariana (Vegetarian empanada)

Not wanting to challenge my rolling out skills a lot I decided to go by a round empanada you can of course make it rectangular.

Let’s get the ingredients first for 

Empanada Vegetariana (Vegetarian Empanada)

Ingredients:

Filling (zaragallada):

• 150 ml extra virgin olive oil
• 500 g onions
• 65 g leek
• 3 garlic cloves minced
• 2 green chillies, chopped fine
• 45 g carrots
• 430 g red, green and yellow capsicum
• 120 g broccoli
• 130 g mushrooms
•  350 g ripe tomatoes
• Salt & pepper
• 1 hardboiled egg (optional)
• 1 tsp chilli powder (optional)

For Brushing:

• 1 large egg, lightly beaten
• 1 tbsp of cold water for brushing

Dough (medium size):

• 175 ml lukewarm water
• ½ tsp sugar
• 1 tsp active yeast
• 200 g maida or all-purpose flour
• 50 g whole wheat flour
• 1 tblspn zaragallada’s oil or olive oil (oil from the pan where you have cooked the filling)
• 1 tsp salt

Method:

First make the filling ideally it should be the day or night before. The filling is called the “zaragallada”.

Filling (zaragallada):

• Wash and chop the veggies fine.
• Heat the oil in a kadhai/wok.
• Add the onion, green chillies, garlic and leek. Fry over medium heat until the onion is transparent.
•  Add the capsicums and the carrots and cook at medium heat for 10 minutes, stirring constantly.
• Add the broccoli, mushrooms and tomatoes. Cook for 10 minutes more.
• Add the salt, pepper and red chilli powder (I could not take away the Indian from me)
• Take the pan off the heat. Leave to cool for 20–30 minutes.
• Put the filling in a colander and let drain overnight.
• Do not forget to reserve a little oil for use in preparation of the dough.

Dough:  

• In a bowl dissolve yeast into 100 ml tepid water. Add sugar stir set aside till it proofs. 
• Meanwhile sift the flour and salt in a big bowl.
• Make a well in the center and pour in the mixture of water and yeast, 2 tblspn of oil (zaragallada’s oil or olive oil) and using water as needed mix to make a slightly sticky (but not wet) and elastic dough.
• Turn the dough out onto a lightly floured surface. Knead lightly.
• Gradually, you can handle the dough faster, until the dough is smooth and elastic. This process takes about 15 minutes. Let it rest halfway through, knead lightly about 7 minutes, let it rest 5 minutes and then knead another 7 minutes.
• Form a ball and place on a floured bowl, cover with plastic wrap and let the dough ferment for about 30 to 45 minutes or until doubled in size.

Assembling the empanada:

• As I do not use paper in my baking I greased my mould.
• Degas the fermented dough by pressing it gently and remove it to a lightly-floured work surface.
• Divide dough in roughly ¾ and ¼. Cover ¼ half with a napkin to prevent drying.
• Roll out the other half that is the 3/4th of dough thin the size of a dinner plate and place it aside.  In case your dough shrinks wait 10 minutes to relax and stretch again. The thinness of the dough will depend on your choice.
• I set my oven to preheat at 180°C/350°F.
• You can use a piece of baking paper or a silpat to transfer the dough to the counter (or baking tray) that will be easier but I did not use anything. I directly transferred the dough to the mould. The dough was big enough to overhang.
• Spoon the cooled filling into the center and spread it out towards the edge, leaving a 2cm/1in border all the way around.
• Roll out the remaining dough (slightly smaller than the base) and gently transfer it over the filling. Peel off the baking paper or silpat if using.
• Pinch the edges to seal or use a fork or cutter.
• Watch this video to see how it is done.
• With left-over dough you can decorate the empanada, making some ornaments.

Empanada vegetariana (Vegetarian empanada) Before Baking

• Make a small slit in the top to allow the steam to escape and helps baking without breaking the top layer.
• Brush the empanada with beaten egg mixed a tbsp of cold water. Paint the empanada with a pastry brush.
• Bake for 30 minutes or until golden brown (depending on your oven). Check that the bottom part is perfectly baked; let it cool on a cooling rack and then cut into wedges.

Empanada vegetariana (Vegetarian empanada) Cooling

Tips:

•  Using a hot filling will make the bottom layer of the empanada become soggy.
•  To obtain perfect dough, you may not need all the water depending on the type of flour you are using. The amount of water in dough’s, not always the same. Every flour has different power absorption. Therefore, if the flour is not known, don’t add any water at once ... in this case I reserve one third of the water and add it if necessary.
•  Try to make the filling as “dry” as possible.
•  Empanadas are better eaten the day of baking, but will stay fresh for a day more if stored in a cool place covered with foil. If the weather is hot, you might stick the completely cooled leftovers in the fridge.
•  Empanadas can be re-heated in a hot oven.
•  Empanadas cannot be frozen. Both, dough and filling are not very good after freezing.
•  Use left-over filling in small pizzas, crêpes, and samosa or eat it with a fried egg and a glass of good Spanish wine.

Empanada vegetariana (Vegetarian empanada)

A test to verify weather the yeasts job is done is when the dough is pressed with a fingertip, if the process is complete, the mark made with the finger gradually disappears. If the dough has not finished fermenting, the mark will disappear immediately. If has grown to excess your finger will leave a permanent mark.

Day 16

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

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Rose Water Brioche Rolls

Rose Water Brioche Rolls

Baking is something I enjoy!

It relaxes me!

So I did join quite a few baking groups but over a period of time but have tapered off due to health issues I have.

Baking is mostly appreciated at home so that’s fine. So fine that this April’2015 I hope I can join my Blogging Marathon doing our Mega Marathon of baking for 26 days!!

Interested then do visit some of our amazing bakers here!!

When I saw Swati’s challenge for this month I was dancing as I was just then thinking of a biroche that I had lost in my site crash last year. Kismat I am baking another biroche this year about the same time.  Also my friend Kalyani had sent me bread flour and instant yeast so things are definitely healthier and easier now.

In her write up Swathi has said, “Brioche is a kind of pastry or rich bread with eggs, butter and sugar. It is commonly used for breakfast and is easy to make. The first day you make dough and second day you bake. Brioche should be eaten fresh otherwise if you have leftover try making bread pudding.”

Swathi has used orange blossom water as original recipe suggested but as most of us do not have access to it she asked us to use rose water.

 

Rose Water Brioche Rolls

Rose Water Brioche Rolls

Recipe Source: Dominique Ansel: The Secret Recipes.

Makes around 20-25 rolls.

Ingredients:

• 2 cups/ 280g Bread flour
• ½ teaspoon salt
• ¼ cup/ 51 g Granulated sugar
• 2 ¼ teaspoon of instant yeast
• 4 large eggs
• 1 tablespoon/15g whole milk
• 11 tablespoon/153 g unsalted cold butter small dice
• ¼ teaspoon rose extract (optional)
• Zest of one orange
• 1 teaspoon /5g rose water
• Oil for greasing
• Maida or All purpose flour for dusting

Method:

• In a bowl combine the bread flour, salt, sugar, yeast and eggs and mix well using   your hand or the dough hook.
• Mix everything until combined. knead well so that it develops gluten you may be 10 -15 minutes. The test that the gluten has developed is that the dough will leave the sides and it will pass the window pane test. (When you pull a piece of dough you can extend the dough without breaking it, also you can make a see through sheet that is called window pane test).
• Then add cold diced butter, and mix again until all the butter is incorporated well.
• Then add rose extract, orange zest, and rose water and mix until everything is fully incorporated.
• The finished dough should be smooth, shiny and sticky.
• Lightly grease a medium bowl and transfer the dough to the bowl.
• Cover with plastic wrap pressed directly on to the surface of the dough to prevent a skin from forming. Proof the dough at room temperature for doubled in size. It will take about 1 ½ hours.
• Remove the plastic wrap and punch down the dough by folding. Cover the dough again with plastic wrap pressed directly on the surface. Refrigerate overnight to relax the gluten.
• When you are ready to bake, transfer the dough to lightly floured area and divide the dough into small pieces and shape it into balls/rolls or any shape you want. I made a braid too.
• Transfer to a greased muffin tin and transfer the shaped balls, set aside for 45 minutes or 1 hour until the rolls puffed up well.
• While the shaped rolls are proofing preheat oven to 400 F/205C.
• After 1 hour, brush the brioche rolls with egg wash (I used milk) and bake them for 10 minutes or until they become golden brown in colour.
• Leave the brioche for 5 minutes in the pan and carefully remove them and enjoy as much you want.
• Brush them with little jam or butter it is so delicious.

 

Rose Water Brioche Rolls

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Simiti or Simit or Turkish Sesame Rings

Simiti  or Simit

For the month Swati of Baking Partners has challenged us to make  Simiti  or Simit from here. I was relieved for i had already made this delicious bread. With the month long marathon at my space and all of sick I did not have too much tension.

Then I began thinking where is the post? Cannot see it at my wordpress site or here on blogspot!! I could locate it on my facebook page. The FB page led me to the domain I had and which crashed without any way of recovering it. I lost so many delicious posts. Boy was I upset?

Luckily for me I had the draft and pics. So for me it’s a repost. I hope you don’t mind Swati.

This is my repost....

"For the month of February Aparna had given us a freehand and we could bake anything we choose. Now there are many that I wanted to bake some are from the challenges that I had missed in the past. But I had made the petimezi/ grape juice thickened in the fridge.  So I made Simitia/Koulouria these were to be made for Eggless Baking, Gayatri’s brainchild.

So enjoy these for we We Knead to Bake

Simiti  or Simit

Recipe Source: My Little Expat Kitchen

Makes 10 Simiti or Simit

Ingredients:

For the bread:

• 3 tsp active Yeast
• 5 cups Flour/ Maida
• 2 tblspn  Sugar
• 1 cup Lukewarm Milk
• 1 cup Lukewarm Water
• 2 tblspn Olive Oil + extra for oiling the mould
• 1 tsp salt

For the coating:

• 1 ½ cups Til/Sesame Seeds
• 1/3 cup petimezi /grape juice thickened
• ¼ cup water

Method:

• First make the Petimezi. I have just done nothing but followed the instructions here. As usual I did not follow any measures just crushed and strained the grapes and boiled it stirring constantly. I have done the job in a thick bottomed kadhai/wok on a low flame. 
• In a medium bowl mix the milk, water and sugar. Add the yeast and mix well. Set aside in a warm corner to proof.
• Meanwhile in a large bowl mix together flour, salt, and oil.
• Add yeast mixture to make soft and slightly sticky dough.
• Transfer the dough to the counter and knead for 10 minutes until soft and elastic.
• Place the dough in an oiled bowl, cover with cling wrap and allow it to double for 1 hour.
• While the dough is resting roast the sesame seeds till slightly brown and aromatic. Remove and cool.
• In a bowl mix together the petimezi thickened grape juice and water. Set aside.
• Preheat oven to 180°C. (The original recipe says 200°C but I baked at 180°C).
• Now deflate the dough and divide into 10 equal portions. 
• Divide each portion into two and roll each portion into a 30 cm long rope.
• Attach at one end both the rolls and twist both together to form a braid.
• Make a ring by sealing both the ends to form a braided ring. Repeat with all the portions.
• Dip the ring in petimezi /grape juice and place it on the sesame seeds.
• Coat the ring completely with the seeds.
• Place the coated ring on a baking tray.
• Complete all the rings.  
• Transfer to the oven directly they do not need second proofing.
• Bake for 20-25 minutes until nicely browned.
• Remove from oven and serve it hot or warm.
• Serve slathered with butter, jam or chocolate spread and enjoy!!
• Mine disappeared without any spreads. 

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

Tomato, Thyme, Sage and Double Cheese Tart

Tomato, Thyme, Sage and Double Cheese Tart

When Swathi asked me to suggest two baking dishes for the Baking Partners Challenge this tart was my first choice! 

It’s colourful and savoury and well I cannot claim its healthy! 

So it’s liked by the girls and I don’t have to beg them, “please finish that “! In fact I have to post whatever pictures I took before the attack!

Thanks Swathi for letting me choose the bakes else like I said the magazine would have been gracing my kitchen without a page being opened.

Tomato, Thyme, Sage and Double Cheese Tart

Cheddar and Sage Scones

Cheddar and Sage Scones

First I would like to thank Swathi for giving me this opportunity to suggest bakes here at Baking Partners. 

Lets face it I am safe baker I prefer tried and trusted recipes, and a lazy baker for I hardly open the books I buy for baking (or cooking for that matter) for that matter take up elaborate recipes.

Now at Ahmedabad airport I had picked up The BBC Good Food Issue for two reasons one  it was a vegetarian one  and two there was a Gordon Ramsay recipe featured. Boy was I excited! Hardly sat in the plane and that was the first page I opened, but sadly will never make it as the recipe calls for phyllo sheets , something we do not get here and I have no patience to make  the sheets. So I just kept the magazine on the kitchen side shelf. I did not think I will use the magazine at all.

Then at work I saw Swathi’s message asking me to suggest bakes. I just casually mentioned savoury bakes like tarts, scone I was surprised when Swathi asked to make two.

 I panicked!

 Then I realised that at the back of my mind I had these two interesting recipes that I had noticed in the same magazine.  These scones are very simple and the only complaint against them at home was why only 8 pieces or rather make one more batch !   

Lemon Bars

Lemon Bars

May 2014 Baking Partners challenge Swathi raised the bar by choosing bar recipes. So this time around we are baking  Lemon bars. 

This month challenge is suggested by Suja of Kitchen corner try it.  You can use any fruit, and any topping since this was my first time I decided to stick to the recipe. Is it possible? Well I changed my pan. Instead of the 9’ square pan I used the loaf pan which is 9 x 4 inches. That will account for my thick bars. Also my bars fell in love with my tin so much they refused to come out for  a pic. So you see my lemon muffins here. Guess I should have greased the tin a bit more.

Cinnamon Chocolate Babka Muffins

Cinnamon Chocolate Babka Muffins

For baking partners Swathi set us a challenge for baking Carrot Cake and Cinnamon Chocolate Babka Muffins!

I wanted to make both but Since I have been having problems at my site, been blogging for one month I have been very busy so I made these delicious Cinnamon Chocolate Babka Muffins. Let me tell you the word chocolate had me making these for they are sure to find takers at home plus I have 4 slabs that need immediate attendance before rains was an added impetus . :D

Apple Pie

Wish you all A Very Happy Sanktanti or Pongal! Hope you have made delicious Pongal or Gulpolis and til ladoos.

There seems to be a lethargy on my part I am finding it difficulty in surfing the net.So there are hardly any comments from me or visits for that matter! Kindly excuse me  yet again!!

 I am tired and seem to have some kind of health problems (read lack excercise and have become fat) which needs me to exercise so most of my evening are spent cycling. If in case you get some invites from Facebook for Farmville etc then please feel free to ignore them. My daughter plays it under my name.

Coming to blogging

For Baking Partners #6 Sawati's brainchild we were to try tarts and pies.The girls wanted Apple Pie ! So Apple Pie it was!  Swati had provided us with the recipes but since these days I am not upto the mark in my cooking I just tried making the pie from the Joy of Baking site which I had already tried it out to make Quiche here. 

Now these pictures are taken in the night. I will set better pictures when I make it again. 

So there are 2 reasons for me to make the pie again plus the girls want me to make a "jali' of the dough.Three  reasons enough!

Ingredients:

·      2 ½ cups (350g) Maida or all purpose flour

·      2 tbsp (30 grms) white granulated sugar

·      1 pinch of salt

·      1 cup (226 grms chilled butter cut in 1 inch pieces

·      ¼ to ½ cup( 60-120 ml) ice water

 Apple filling

·      1.1 kg peeled, cored and sliced to ¼ inch thickness

·      ¼ cup (50grms) white granulated sugar

·      ¼ cup (55grms) brown sugar

·      1 tblsp lemon juice

·      ½ tsp cinnamon

·      2 tblsp 928grms) butter

·      1 ½ tblsp corn flour

Method:

·      Mix well the sugar, salt and flour till well combined.

·      Add the butter and rub till the mixture resembles crumbs.

·      Pour ¼ cup water and mix well. Add more water if needed. Do not knead for long.

·      Make a ball of the dough. Then make 2 pieces one big and one small. Flatten and refrigerate for 1 hour.

·      After 1 hour remove the bigger ball on a lightly floured surface and roll out in a disc to a 12 inch circle.

·      Dust the flour and transfer to the pie dish. Since the recipe called for an 8 inch pie tray and mine is 7 inch tray I had some excess dough. Which I used in these small muffin moulds. Cover with plastic and refrigerate.

·      Roll out the smaller ball to a disc dust and cover with a plastic. Refrigerate.

Pie fillingMethod:

·                     Mix well the sliced apples with sugar, ground cinnamon lime juice. 

             Let it sit at room temperature for about 3 hours.

·       Strain the juice of the apples with a strainer in a bowl.

·       Let the apples drain 15-30 minutes or till there is ½ cup of juices.

·       Transfer the liquid to a greased micro safe bowl add the 2 tbsp of butter and boil for 5 to 10 minutes till the liquid reduces to 1/3 cup.

·       Meanwhile remove the crusts and let it sit for at least 10 minutes on the counter.

·       To the drained apples add the corn flour and mix well. Then mix the syrup on the apples and combine well.

·       Pour the apples and the syrup in the crust and pat the apples and arrange them in the dish.

·       Moisten the edges of the pie crust with a little water then place the top crust. Tuck the excess under the bottom crust.

·       Make slits with a sharp knife from the centre to edge about 5 cms on the top crust. Cover and refrigerate.

·       Preheat oven to 220ºC for about 45 to 55 minutes or till the knife when inserted in the slits feel tender and not mushy.

·       Serve about 3-4 hours later.

Linking to

 Baking Partners #6

Bake Fest hosted by Sumee

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like myFacebook Page. I will be happy if you can follow me on on Twitter too!