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Monthly Archives: April 2013

Apple pie cheapest, easiest (no machinery needed) and fastest crust recipe with the simplest of ingredients & obviously 100% natural :)


Hot & crispy! ©copyright2013owpp

Hot & crispy!
©copyright2013owpp

©copyright2013owpp

©copyright2013owpp

Hi!

Today, I’ll give you a 100% natural quickest and easiest recipe for a apple pie and a Viennese délicatesse (delicacy) adapted to a no-sugar recipe with the dough leftovers of the pie crust.
The ingredients are so basic you can find them in every country possible!
I love to peel the apples in big quantity so I can make apple sauce at the same time, with only cinnamon and a little water (cinnamon brings out further their sweetness). I use the Boskoop apple which originates from Holland because of its strong sweetness which gives me the possibility to bake or cook without sugar and no complaints from family members. (It was so successful this time, I got two of them “ordering” it for their birthdays 🙂 )
Besides, there are so big it’s much easier to peel a big amount that way!
Just use the sweetest in your country.

Boskoop apples ©copyright2013owpp

Boskoop apples
©copyright2013owpp

Crust recipe
————

1 kg flour=2.20 lb (you can use 100% wholemeal,white,spelt…)
2 big cups of olive oil or any of your choice ( no mug that’s too big!)
2 big cups of boiling hot water ( the heat makes it more malleable, very easy to roll out)

The easiest crust on earth! ©copyright2013owpp

The easiest crust on earth!
©copyright2013owpp

For the ones who believe in Yin and Yang balance, you could add a pinch of salt.
I stir it with a spoon, it takes 1-2 mn.

©copyright2013owpp

©copyright2013owpp

Filling
——-

Cinnamon
Boskoop apples (you can use a lot like I do or a little, it’s a matter of taste)
Raisins

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©copyright2013owpp

Method
——

Divide the dough in four (two for each pie)
Roll out the dough on a baking sheet quite thinly and put it in a round baking tin, it could be deep, shallow. You could want a big oven square tray or as I did this time as an exception, two smaller, deeper round ones which gave me the opportunity to do with the dough leftovers a bigger Viennese apple Strudel.

Sprinkle generously cinnamon on it, then the raisins, add as many apples as you want ( I use a lot but some might prefer less) Sprinkle again generously with cinnamon, add raisins and roll out the second piece of dough on a baking sheet, turn it upside down covering the pie (the paper visible to your eyes and dough invisible) then peel off the paper and stick the borders together cut the dough all around (those are your leftovers for the Viennese apple strudel) then, brush the dough with an egg or if you don’t use them as I, take rice syrup add a little water and brush gently.

Put in a 150 degrees Celsius=302 degrees Fahrenheit oven for 1.45 mn to 2.15 mn depending on the thickness and depth of the pie.

Viennese apple strudel
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Take all the bits of dough left, roll it out thin on baking paper then sprinkle generously with cinnamon (yes, just repeat the same gestures 🙂 ) add the raisins and apples in smaller pieces so it rolls easier and roll it. Leave it on the paper, gloss it with the rice syrup or egg, sprinkle with sesame seeds, poppy seeds or with nothing… And just pop it in the oven with the rest.
For those who use sugar you could add some everywhere with the apples. The Viennese strudel could be decorated after the baking, in the traditional way with icing sugar which makes it look quite appetizing!

I hope you enjoyed this recipe and find it easy enough to try it out on your own. Just let me know what were your impressions 🙂

Yellow in December


©copyright2013owpp

©copyright2013owpp

Deep in December
A stroke of yellow
To remember

Snow in bloom ©copyright2013owpp

Snow in bloom
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Bright light…


WWII memorial ©copyrihjt2013owpp

WWII memorial
©copyrihjt2013owpp

Bright lights
Shining in the night…

WWI Memorial

Dead tree and beauty


©copyright2013owpp

©copyright2013owpp

Dead tree
You speak of
Sculpture and beauty

Sweet and sour, bonus of the hour. 9th of April 2013


foam & waves ©copyright2013owpp

foam & waves
©copyright2013owpp

Sweet and sour, bonus of the hour
————————————

Where have you gone
Where are the birdsongs
The spume and waves
Buckets and spades

Dried mouth
Crackled earth and drought
Speak to me
I want to see

Create out of vagary (1)
Tears, diamonds to be
Fatigue…strength unlaced
Poems, cascading grace

Suffering… laughter down the alley
All I want as an identity
Is to breathe through that song
Once you have gone

Crash with the waves
Sleep with buckets and spades
Fly where rivers speak
Where wind plays music

Where dawn breaks
On mountain peaks
And sun sets
Out of jealousy

Betrayed by night
Teased out of sight
What nonsense do I speak
When words glide into me!

Needs a lot of polishing
To make this poem neat
Where have you gone
Just spoke to me

Come! Haunt my dreams
I need you to be
Not understand
Life’s intricacies

Sweet and sour
Bonus of the hour

It is as perfect as can be!

(1) Vagary.
Caprice.
Extravagant notion or action.

I bet you have never heard Beethoven 5th played this way!


So this is why I enjoyed so much the first video I just posted!
I am not such an addict to classical music, I have to be in the mood… But this, for six important minutes transported me to a different dimension and made me forget for that long, all of life’s obligations.
I hope you will feel as I have, the passion with which these musicians played that piece of exquisite music. Let me know about it 🙂

Will he be able to make you love Chopin in twenty minutes?


http://wp.me/1gbup This is the shortlink to an amazing blogger. LaDona’s Music Studio who just posted this fascinating video so much so that I immediately wanted to share it with all of you.
I commented saying, that had I had such a teacher, I would not have given up the piano lessons I had started, twice and given up after a year and would have had seen classical music from a totally different angle.
His goal is, after twenty minutes in TED to make you love a piece of Chopin which is not an easy task for those who are not familiar with classical music.
I hope you will not only like this but love it!
Let me know how you experienced those twenty minutes 🙂

Inauguration of new category for photography!


Snow & cherry  bloom ©copyright2013owpp

Snow & cherry bloom
©copyright2013owpp

Snow in bloom
Sun with moon
Showed up too soon
Spring with a broom

Hi everyone!

Today I am celebrating the opening of this new category with the hope that it’ll have lots of success 🙂
Photography is something very close to my heart since… ever.
For me, Poetry, music, painting, photography are all linked and fall under the same “roof” they all have
an equal place and undivided attention when I am busy with it.

I believe we have for each one another reason for our total immersion and enthusiasm while at the “job”.
Let me know your impressions on this first photo as a starters, your feedback is very important to me 🙂

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©copyright2013owpp

He is the eyes in which we all can see-6th April 2013


a first winter's cape ©copyright2013owpp

a first winter’s cape
©copyright2013owpp

He is the eyes in which we all can see
———————————————-

His eyes witnessed Dante’s Inferno
His smile, a quiver of long absence and pity
He glances around at all the novelties
His demeanor, shy and hesitant, left years dormant

Fear, beauty, courage, endurance,
All etched in his grand personality
His soul, pure and unblemished
As the plumage of a white dove.

Assigned to a role never played or wanted
He shines as the reflection of the sun
On a first winters cape.
Having conquered adversity and polished his ipseity (1)

He is the son of all mothers
The hero of all nations
Divinity disguised in humanity
The one they want to embrace and protect

Sing and celebrate in hymns
He is grace, distinction and integrity
All chiseled in one.
The potential you could seek

If you stretched out, high up
And reached the peak
He is the eyes in which

We all can see!

(1)
Main Entry: ipseity
Part of Speech: n
Definition: selfhood; individual identity, individuality
Etymology: Latin ipse ‘self’

Multi-user-quick & easy 100% natural dough for 18th Birthday special Ganache cake!


Birthday cake 100% natural ©copyright2013owpp

Birthday cake 100% natural
©copyright2013owpp

...or more sophisticated? ©copyright2013owpp

…or more sophisticated?
©copyright2013owpp

In an old post I gave you a multi-user-quick & easy 100% natural dough where I wrote…

On this beautiful Sunday morning I would like to give you a very easy apple cake recipe with a dough that could be used for anything your imagination fancies, from sugarless jam layers, to chocolate ( carob powder for the cocoa sensitive ) or plain lemon, vanilla, rum, coffee, orange, almonds, from real or essence flavors, raisins, or raisins and dried fruits as Mango with pineapple and cranberry if you like, which will make it into a English fruit cake! Just use your creative side and innovate! Have fun while exploring, it’s the best way to have good results!

For the Gluten sensitive, there are countries where you can find specific flowers for that purpose, inquire at your local nature shop.
Enjoy and let me know!

But today I used the same dough for a special birthday cake which gives you another idea of how it could be used for anything under the sun!

Having said that, there is a twist to it and that’s the amazing Ganache recipe I got from a Super blogger http://truecolorblog.com/2013/03/ who posted a short summary of her own journey into healthy nutrition with exquisite improvisation in the culinary domain which she’ll post the recipes in the future. I took the ingredients and worked out the quantities which happened to be very popular on the birthday cake and I must say, it’s the best natural Ganache in my fifteen years of experimenting it, so enjoy and let me know what you think of it, I always appreciate feedback!

18th Birthday cake batter

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©copyright2013owpp

©copyright2013owpp

Ingredients

———-

1. 2 1/2 cup white Spelt flour ( Same rule as before, same cup throughout. Any flower you wish if your habits and availabilities are different. It could be wholemeal or for the gluten intolerant you could experiment with Gluten free flour too. )

2. 1 pinch of salt ( Best from a nature shop but not indispensable )

3. 2 tsp ( Dessert spoon ) Baking powder

4. 1 pinch Baking soda

5. 1/2 cup oil ( As I mentioned before, I use extra virgin olive oil and the taste goes away in the baking or cooking but, anything is good )

Pyramid top ©copyright2013owpp

Pyramid top
©copyright2013owpp

6. 1 cup of rice syrup ( Honey, Golden syrup or any natural sweetener or even sugar for those who use that )

7. 1 cup of Soda water or sparkling water if you want.

8. Cocoa or carob powder for the cocoa sensitive, according to strength of taste for one batch and the other could be lemon, coconut or vanilla flavor

Method

———-

Put all the dried ingredients in your bowl, mix by hand for a second, then add the liquids and turn on your electric mixer for about 4-7 mn (if the dough is not thoroughly mixed the fruits will fall at the bottom in the oven) , the ingredients are likely to stick at the bottom of the bowl too, after, so, before pouring into the tin, mix by hand once or twice.

I’m giving you all these minor details as they tend to be annoying to have to discover on the spot

Take a baking tin ( I happened to have a 5 cm =2 inches deep, 23 cm = 9.05 inches wide and 32 cm = 12.59 long, and fitted perfectly ) but anything will do, don’t be afraid to experiment, even if it’s not perfect at the first try, what a sense of victory when it comes out just right!

Color, palate &  poetry... ©copyright2013owpp

Color, palate & poetry…
©copyright2013owpp

Put a baking paper sheet in it, pour your batter in, slide in the oven on 150 degrees Celsius = 302 degrees Fahrenheit, for one hour to one and a quarter. I nevertheless enjoy ” checking ” on it and poke it once with a match or barbecue stainless steal stick to see. If it’s still raw it’ll stick to it. For the muffins it will take only 20-30 mn with a preheated oven.
It is neater to cut if it’s frozen beforehand but then it is not as fresh, whatever…they’ll bless you for it!

Ganache
——-

Ingredients
———–

1. 3 ripe Avocados
2. 1 1/2 to 2 cups pure cocoa or carob powder
3. 400 to 600 gr= 12.86 to 21.16 oz Honey, rice syrup or any kind of natural sweetener

Method
——

1. Mix it with electric mixer until creamy and smooth.
2. But add slowly the malt or honey, taste it and add if necessary.
3. Take the two different colored cakes and alter one to another for contrast and spreading in between a layer of Ganache to make it stick together, make the pieces of cake smaller to shape a pyramid then decorate the cake.
4. As a finish touch you could put grated coconut on top and add pieces of chocolate as decoration and even real roses as I’d happened to have at home!

Let me know your opinion about the white and wholemeal version if you’ve tried them both, I am curious and just enjoy the moment of this special occasion whatever it might be 🙂