4 recipes you should try to make this weekend

The penultimate weekend of 2021 and as it is logical, he finds us making lists for the food and sweets that we will make during the holidays.

But if you have not yet entered the holiday atmosphere, and you do not make melomakarona and kourabiedes, here you will see 4 favorite recipes to make this weekend.

Aromatic apple pie with three different spices

Ingredients (for about 9 servings):

• 2 sheets of puff pastry
• 4 – 5 red apples
• 2 tablespoons granulated sugar
• 80 grams of chopped cinnamon cookies
• 80 grams of blonde raisins
• 80 grams of coarsely chopped walnuts
• 20 grams of cow butter
• 1 piece of asteroid anise
• 1 teaspoon chopped cinnamon powder
• 1/2 teaspoon grated nutmeg

For the overlay:

• powdered sugar
• cinnamon powder

Implementation:

Peel a squash, grate it and squeeze the juice. Put it in a bowl with the granulated sugar, cinnamon and nutmeg and mix well with a spoon.

Place a non-stick pan on the stove top and put in the butter to soften at low temperature. Then add the apples and asteroid anise and let the apples drain their liquids at medium temperature for 10 to 15 minutes, stirring gently at intervals. When they are ready, empty them on a shallow plate, remove the asteroid anise and let them cool very well.

Then put the walnuts and raisins in the bowl with the apples and mix well. Preheat the oven to 180 degrees in air and heaters. Lay non-stick paper on a baking sheet and place a sheet of puff pastry on top.

Sprinkle the whole surface with the cinnamon cookies and on top put the mixture with the apples and flatten with a spoon, but do not cover the edges all around (about two fingers). Turn them inwards.

Cut the second sheet of puff pastry into strips about 3 cm thick with a sharp knife and place them in a vacuum from each other. Continue with the other strips and pass them over as if forming a baklava shape as you do with the flora paste.

Bake for 45 minutes or until the puff pastry turns blonde. Bring to room temperature, sprinkle with icing sugar and cinnamon and serve.

Biscoff cake

Materials:

• 300 ml vegan milk, at room temperature
• 2 tablespoons apple cider vinegar
• 460 grams of gluten-free flour for all uses
• 2 tablespoons cinnamon powder
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 200 grams of granulated sugar
• 150 grams of salted vegan butter
• 170 grams of apple sauce without sugar, at room temperature
• 150 gram biscoff cookies or biscoff cookie spread
• 2 tablespoons vanilla extract
• Optional (but recommended): 1/4 teaspoon vanilla powder

Vegan Vanilla Buttercream:

• 2 cups vegan butter, at room temperature
• 4 cups organic powdered sugar
• 1 teaspoon vanilla extract
• 2-4 tablespoons vegan milk without sugar
• 8–10 biscoff cookies, crushed
• 1/3 cup biscoff biscuit spread, preheated for 30 seconds until melted

Implementation:

Preheat the oven to 200 degrees. Grease three 6. Cake tins with cooking oil and coat with oil paste. Set them aside.

Prepare the vegan buttermik. Mix the milk with the apple cider vinegar and leave it aside to “sit” for 5-6 minutes.

Beat the dry ingredients: In a medium bowl, beat the flour, cinnamon, baking powder and baking soda.

Make the dough: In a mixer, beat the vegan butter and sugar until fluffy, about 2-3 minutes. Then add the apple sauce, biscuit butter and vanilla extract. Mix again on medium speed until homogeneous. Add about half of the dry mixture, along with half of the vegan buttermilk, and mix on medium speed until smooth. Add the remaining dry mixture and the vegan buttermilk and mix on medium speed. Divide the mixture into the three cake tins evenly and bake for 35 minutes in 6 για cake tins or until the toothpick comes out clean.

Remove from the oven and let the cakes cool in their pans for 10 minutes and then transfer them to a grill to cool completely. Once they have cooled completely, then you can prepare the buttercream.

Vegan Vanilla Buttercream:

While the cake is cooling, add the vegan butter to a large bowl and beat for 2-3 minutes. Add 1 cup of powdered sugar at a time, continuing to beat until it becomes a thick buttercream. Add the vanilla and 2-4 tablespoons of coconut / almond milk and continue beating until the desired texture.

Fitting:

To assemble the cake, spread about 1/2 cup of vegan buttercream on one side of the cake. Then sprinkle with about 1/4 cup of the crumbled cookies, plus a tablespoon of biscuit butter. Place the second cake on top and repeat. Then place the third layer on top and cover with the remaining crumbs. Place the cake in the fridge to freeze.

Smooth the edges of the cake with a knife or spatula, then apply the last layer of frosting. Add if you want some whole cookies on top and enjoy!

The perfect hot chocolate needs the right handmade cream

What you will need for the cream:

• 2 large egg whites
• 3/4 cup plus 3 tablespoons sugar (or 1 cup minus 1 tablespoon sugar)
• 1/4 teaspoon cream tartar (if you do not have it you can use baking powder or just beat the egg whites more to stabilize)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

How to make it:

Put everything except the vanilla extract in a bowl. Place the bowl on top of a saucepan of hot water (like a ben marie) and beat with a hand mixer vigorously for 5-7 minutes. It must be “standing” in your mind like a meringue mixture. Take the bowl out of the pot, and add the vanilla. Beat for another minute. The cream should be thick enough to the touch. If you do not use it immediately, you can store it in the refrigerator.

You can, if you have a flame, “burn” the cream a little after serving it in your chocolate.

Extra tip: Add a little caramel sauce on top of the cream, and you will not lose!

Pumpkin velvet with caramelized walnuts

Materials:

For the pumpkin soup:

1 whole small pumpkin
1 garlic
a little rosemary or thyme
olive oil
3-4 cups of chicken or vegetable broth
1 cup sour cream
1 1/2 teaspoon salt

For caramelized nuts:

1 cup walnuts, finely chopped
1 tablespoon melted butter
2 tablespoons brown sugar
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
black pepper
grated gruyere (also for topping)

Implementation:

Preheat the oven to 200 degrees. Cut the pumpkin in half. Remove the seeds and pulp from each half. Carve the surface of the pumpkin with a knife and place it in a pan but do not put it in the oven yet.

Peel a squash, grate it and cut it in half. Grate the garlic around the surface of the pumpkin. Add a little thyme and each half of the garlic to each pumpkin. Drizzle with olive oil and a little salt. Bake for 45 minutes (more or less depending on the size of the pumpkin).

Meanwhile, in a small bowl, mix the butter, brown sugar, salt and pepper. When the pumpkin is ready, add the walnuts to the pan and mix them with the butter mixture for a while.

Remove the herbs from the inside of the pumpkin. Pour the pumpkin flesh into the multi and add 3-4 of the cooked garlic cloves. Add about 1 cup of broth and mash until very smooth.

Transfer the mashed soup to a saucepan. Season with salt and pepper, add the cream and mix slowly.

Serve the soup with the grated walnuts on top and a little grated gruyere.

Read also:

Family alienation: When family ties are more fragile than you think

Suggestions for choosing what to do this weekend

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