Apple Pie – An easy go-to recipe perfect for an autumn family visit

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the perfect golden apple pie

What a wonderful weekend we had! Samuel and I visited his dad in his hometown and had the most wonderful dinner! I was requested to bring a little cake for the afternoon coffee and as we all know; I love baking! The only the I didn’t enjoy when I received the news that I would baking, was the fact that it was late in the evening and I had to bake the cake and be prepared the next morning. Great. So I searched the internet (Pinterest, to be real) and looked for recipes that had simple ingredients and meant I had to do no grocery shopping (if not really necessary). I also wanted something not too big, as we were only 4 in the afternoon and baking a huge cake would have made no sense.

The above picture is the cake before baking it. I will link the recipe here. Do note though, that the dough was way more than I needed. I was debating to use the rest of the dough for making a grid on top of the apples, though then decided against it – I wanted more apples and less dough. Also, I used like 3 times the amount of cinnamon because well, I L O V E cinnamon! One last change: I used margarine (non diary butter) as I cannot eat diary. The rest is more or less the same as the recipe from Pinterest :)

For all those that want the English recipe, continue reading.

For the dough, you will need:
– 250g all purpose flour
– 5 tablespoons sugar (I used brown sugar)
– 150g cold butter (or diary free)
– 1 teaspoon salt
– 3 ½ teaspoons cold tap water (or cold water in general)

Make sure to mix everything up with your hand until you have a perfect dough that is not too soft. Then place it into the fridge, and wait for at least 30 minutes.
During the waiting time, you can cut the apples (I used 5 medium sized sweet tasing apples, peeled) into thin slices (or cubes, depending on how you want to fill your apple pie). Mix the apple pieces in a large bowl together with 80g of brown sugar and 2 (or more..) teaspoons of cinnamon.

Once the dough is cold enough, roll it out on a table. Make sure to use enough flour so it doesn’t stick to anything. You want the dough roughly 0.5-1cm thick at max. Once rolled out, place it gently into the form you are using. Personally, I used coconut oil to in the pan beforehand to make it non-sticky after baking. Once the dough is laid out, I added the apple slices in a pattern I thought looked best for this rectangular form.

The cake will need to bake at 180°C for 30 minutes. If you want it a little sweeter, add some more brown sugar on top before placing it into the oven. E voila! Your cake is ready to be served. It tastes best when serving it a little warm, perhaps with a scoop of vanilla ice cream or cream in general.

I hope you will enjoy the recipe if you do it, too, and make sure to let me know and tag me on your photos (instagram, for example) so I can share it with the rest of the community and be inspired myself!

Thermomix Recipe: Healthy Pumpkin Soup

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Good morning! I cannot believe it’s already Halloween again in a few days – how did this happen so fast? I’ll actually be coming back home on October 31st from my US business travels, so I don’t know how awake I’ll be or whether the jet lag will have me under control that night! Either way, every year when October starts, when the leaves turn orange, and the halloween decorations come out – I crave a good pumpkin soup! And that is exactly what I cooked the other night – or better, what the Thermomix basically cooked by itself for me!

The recipe, once more with the Thermomix, is super, duper easy! First of all, the ingredients are:
Pumpkin, and
Ginger
Yup, that’s it. All you really need is pumpkin and a little bit of ginger (only if you want a hint of spice!). Now, I of course added spices and herbs, but that really depends on what taste you are looking to get at the end. Here is what I did:
1) cut 800g of pumpkin into large pieces (and roughly 1,5cm of peeled ginger if you like), add them into the Thermomix bowl, cut them for 10 seconds at speed 5
10 sec / speed 5
2) now add around 75g of oil to the pot (I used rapeseed oil), and cook it at 100°C at speed 2 for 5 minutes
5 min / speed 2 / 100°C
3) add all your spices and herbs as you wish! I used a hint of salt and pepper, around 1 tablespoon of curry, 1 tablespoon of sweet paprika, ½ tablespoon of ground chilli (or add in a fresh chill if you like it spicy!) and cook it for another 12 minutes at Varoma steam, speed 2.
12 min / speed 2 / Varoma (120°C)
4) to get it creamy, you now have to stir it for 10 seconds at speed 7.5 – tada, you can now serve the soup hot and tasty!
10 sec / speed 7.5