A simple double crust apple pie

It's a quick and very autumny double crust apple pie with little sugar combined with sweetener and full wheat flour considering the number of family members who have diabetes. The dough is extremely easy to make and you only have to let it cool in the fridge for half an hour, then you can easily roll it. A thin layer of crust and lots of apple, this makes the perfect apple pie.

Ingredients:

The crust

• 10 dkg of full wheat flour
• 10 dkg of normal flour
• 4 teaspoons of sugar
• 1 teaspoon of baking powder
• 10 dkg of cold butter
• cold water
• ground cloves and cinnamon
• 1 egg

The apple filling

• at least 8 sourish apples
• the zest of 1 lime
• the juice of half a lime
• sweetener
• ground cinnamon

First of all make the crust. Measure the two types of flour, add the baking powder, the cloves and the cinnamon and the zest of lime. Mix it. Dice the butter and add it to the flour. Make a crumble with the butter and the flour and when it's done, add a bit of the cold water and start to knead. If needed, add some more water. It has to be a non sticky and flexible dough. Put it in the fridge for until the filling is being made. 

Peel the apples (which is almost every other time is unnecessary), cut the core out and slice them fine. Start cooking them in a pan and add the juice of the lime, the cinnamon and the sweetener. It takes about 10 minutes, depending on the type of the apples, to be done, you can put a lid on it too while cooking. When it's done, let it cool a bit. 

Get the pastry out of the fridge and roll it on a surface that has been sprinkled with flour before. Put it into your previously buttered dish and cut the surplus off at the edges. Knead these parts into a new ball again and roll it. With a beaten egg brush the edges of the pastry and lay the other layer of crust on it. Smooth the edges with a fork and brush the top of the pie with the rest of the beaten egg. Make a slash in the middle of the pie so that the steam can leave, and sprinkle with almond chips. Put it in the oven at 180 degrees Celsius until golden. It's perfect!

Diós muffin

Diós muffin citromos krémmel / Walnut cupcakes with lemon icing

Dióimádó nagymamáknak ajánlom 77. születésnapra :)

Hozzávalók 6 db muffinhoz:

15 dkg liszt
1 tojás
5 dkg cukor
10 dkg darált dió
egy pici olaj
kevés tej
fél csomag sütőpor

Hozzávalók a citromos krémhez:

1 doboz natúr Philadelphia krémsajt
1 lime leve
porcukor
1 doboz habtejszín

A muffinhoz a tojást a tejjel, az olajjal és a cukorral elkeverem. A liszthez hozzáadom a sütőport, és a darált diót. Egyesítem a száraz és a nedves részeket, és ha kell, adok még hozzá tejet. Egy kis rumaroma jól megy hozzá.
Beletöltöm a formába, és 170 fokon 25 perc alatt megsütöm őket.

A krémhez a krémsajthoz hozzáadom a lime levét és a cukrot, és simára keverem vele. A tejszínt felverem, és hozzákeverem a sajtkrémhez. Ízlés szerint lehet édesíteni, illetve savanyítani a citromlével. Rákenem a muffinok tetejére, és díszítésként egy egész dióbelet rakok rájuk.

Chili-lime chiken with ginger-garlic seasoned pumpkin

Its easy and quick to make, but special and filling.The lime sets off the sweetness of the pumpkin perfeclty, and garlic and ginger is a wonderful match anyways.

Ingredients for the chiken

• chicken breast
• ginger
• juice of one lime
• salt, pepper
• chili powder

Ingredients for the pumpkin

• half of a pumpkin
• fresh ginger
• fresh garlic
• salt, pepper
• aluminium foil for the bundle

Cut the pumpkin in half and scrape the seeds out. Peel it and cut it into equal pieces. The amount of the garlic and the ginger depends on how strong you want it to taste in the end. Chop them fine and mix them with the pumpkin. Add salt and freshly ground pepper, and steam it in an aluminium foil bundle at 200 deg.
Meanwhile cut the chicken breast into pieces, and start cooking it in a bit of oil. Add salt and pepper, and when it becomes white add the chili powder and right after the lime juice. Cover it and let it cook for 5-10 minutes. Then remove the cover and let the sauce densify a little. The chicken is ready, all you have to do is wait for the pumpkin to soften and then you can eat.

Key Lime Pie

This recipe is not our own, but it's a very tasty and unique kind of cake.