SKILLET APPLIE PIE WITH HAZELNUT BUTTERY DOUGH (PATE BRISE)

   The last three months of the year might be somewhat intimidating (if you haven't been good with your year's resolution) or a chance to push hard until the end of the year in order to achieve more things in the new year. I am the person who likes to look at life with a positive vibe and try to learn for experiences, people and obstacles that come across. If this year has taught me anything is to be open to new opportunities, communicate with people in a deeper level and accept individuals for who they are.

    Last Sunday we went on an amazing hiking that challenged us physically, but rewarded us with the best view and food afterwards. We truly cherished those moments with special friends and incredible Swiss food. I always find that if your weekends include friends and experiences, then your working week that follows will be much more enjoyable and less of a struggle. And let's not forget, prepare something yummy for the week. Whenever I cook or bake something in the weekends, I take my time to choose the recipe, the ingredients and the time to savour it. During the week we rush to get to our work or responsibilities and don't always get the time to appreciate food as it deserves. Well, last weekend we really appreciated it.

     Apples are a regular staple in our house during fall and winter. I love to crunch on every kind and variety of apples, from shiny red to almost sour green ones. There is not a single kind of apple I won't eat or try to use in recipes. An apple pie sets the mood and lets us know it's autumn season. It's a dessert pie loved by almost everyone, but it's also found in different shapes and styles. The French like to do an open apple tart, while the Americans like to cover the top of their apple pie with more dough and use a much bigger filling compared to a tart. There are also apple pies made like cakes, which in my opinion aren't considered a pie, because they fit more into apple cake.

     Any way you prefer to bake it or eat is delicious. However, there is something intriguing and exciting about the skillet pie. The skillet pan is such a wonderful equipment to own and if you don't already have it in your kitchen I suggest you go get one. It gives all of the recipes a richness you won't be able to get with other pans. And it gets better with age! How much better can you get than this? It feels more like an investment for your future self and all the cooking or baking you will do with it.

     For this recipe, I made the pie dough from scratch. It's like the normal pâte brisée you would normally do, but I added some ground hazelnut inside to make it more nutty and surprising. When my boyfriend had a taste of the pie he was taken aback with the hazelnut taste that the pie left in his taste buds. It takes some extra time and dedication to make it, but be sure that it will make your pie extraordinary. However, if you don't have the time to make it from scratch you can always buy premade dough from a grocery store and it will work just as well. Ideally you can make the dough the night before, because it needs some time in the fridge and then the whole process won't take your whole day.

Skillet Apple Pie with Hazelnut Pâte Brisée

ingredients (for a medium skillet)

for the hazelnut dough

200gr flour

50gr  ground hazelnuts

125gr butter cold and cut into cubes

pinch of salt

1/4 teaspoon sugar

4 to 5 tablespoons cold water

for the pie 

110gr butter

50gr brown sugar + extra 50gr

4-5 medium sized apples

2 tablespoons lemon juice

1/2 teaspoon cinnamon

1/4 teaspoon ground clove

1/4 teaspoon nutmeg

extra: caramel sauce or dulce de leche

How do I make it?

the dough

1. In a bowl mix together the flour, ground hazelnuts, salt and sugar with a spoon. Then add the cold butter. Put on gloves or wash your hands before continuing. Then, using your hands try to mix together the cold butter with the flour mixture by pinching the flour with the butter or rubbing the flour with the butter together. The goal is to slightly melt and incorporate the butter with the flour until you get a very course  (rough) texture of flour. 

2. When there are no more butter pieces left in your flour it's time to put it all together with the water. Add three tablespoons of cold water and start mixing with your hands. Once the water is absorbed add another tablespoon and see how your dough feels like. It should be a little moist but not sticky. If it's still dry, add another tablespoon. Remember to not put all the tablespoons in the beginning and then try to save it in the end. You will end up being frustrated. 

3. Form a ball of your dough and wrap it in plastic wrapping and put it in the fridge for at least one hour or better overnight. When you are ready to make your pie, take it out of the fridge about 20 minutes before using it.

for the pie

1. Cut and core all your apples into vertical pieces and put them in a big bowl. Mix inside the lemon juice and make sure all the apples are coated with the juice. Then, pour inside 50gr brown sugar, cinnamon, nutmeg and clove and mix again. Leave on the side.

2. Take your dough in a clean and floured surface and cut it in two pieces. Roll out each piece, trying to keep it in a round shape. The dough is quite gentle, so don't put a lot of pressure when you're rolling it out. You just need it to take a rounder shape. Leave them on the side until we use them.

3. Preheat your oven to 170 C. Then, take your skillet and put it on medium heat. Melt inside the butter and the other 50gr of brown sugar, just until they all melt together. Leave the mixture to cool a bit for 5 minutes and then carefully place the bottom rolled dough piece on the skillet. Try to make it stick to the sides of the skillet, but again don't apply too much pressure on it and allow it to take the shape of the pan. 

4. Pour inside the apple pieces and spread them evenly around the pan. If you're using a caramel or other sauce, then spread it on top of the apples as well. Cover the top of the pie with the top dough. I cut it into thin lines of dough and created the typical lattice striped decoration. I could tell you or show you photos of how I did it, but I feel that videos are always better. If you would like to do this decoration to your cake, here is a video that shows perfectly how to do it.

5. Once you are done with the top of your pie, put the skillet in the oven and bake the pie for about 1h and 25 minutes or until caramel bubbles start coming out of the pie or the dough is getting golden brown.

6. Let the pie cool for 10 minutes and then serve while it's still hot. You can enjoy as it is or put some skyr on top (like I did). I also put some pumpkin jam we made on top and it was so delicious together!

CHOCOLATE AND HAZELNUT GRANOLA (LIGHTLY SWEETENED)

     Yesterday I welcomed the new season in the best way possible. By doing a makeover to my hair, and mood! I have always been and still am the girly, romantic individual who fantasises about spending time in a Parisian cafe, reading poetry or a cult novel. Without being too detailed about it, I got some cute bangs on my forehead. The kind of bangs that hang loosely from the top of your head, without being too structured or formed. I'm in love! Although I didn't expect to like them as much, I always thought that they wouldn't look good on me or something. For sure, I look like a kid without make up or proper adult clothes, but who cares? As I'm proceeding to getting 30 next year, I could use some high school vibes.

     Thins are getting pretty hectic this September. My best friend here in Zurich is getting married, my graduation is next week and some pretty exciting news hit me last Friday. Can't wait for everything to happen and some of my dreams to come true soon. Other than that, I am a bit away from the blog lately as I am working full time now and my time is limited, but also I had zero creativity and motivation during summer. As a sensitive and creative nature, I cannot help it but feel beaten up by algorithms on Instagram or generally the net, where gifted individuals who don't get as much followers or audience are left behind. Also, I am not a person to monetise my passion, I think that would kill it. You see, to me creating recipes and taking photos is a passion. And I want it to stay like that. My only escape from everyday life and problems. My true time alone.

     This morning I was looking for something crunchy to eat, but I was left out of my old coconut granola. I was also filling the cold weather taking out some part of the summer joy and bringing in some blues, so I thought it would be nice to make something enjoyable to eat every morning this fall. Then, the idea popped into my head to create a recipe that paired chocolate and hazelnut. Nutella, you might say. And you are probably right, since it almost tastes like it. But this granola, however, doesn't have all the nasty stuff you find in nutella, like palm oil and badly processed sugar, so that you can enjoy it for breakfast and you won't feel hungry in 1 hour after eating it.

     I added Dutch unsweetened cocoa and a cocoa with peanut butter I bought last year from Edinburgh. When I saw it, memories were brought back to me from our trip last year. The mesmerising little streets, the warmth of the small and big cafes and the overall atmosphere of an old city with its knights in shining armour. In Edinburgh I felt so alive, even though the city has very dark colors. My boyfriend loved it too and we are planning on visiting Scotland again this year and perhaps visit some other villages or cities.

     This recipe is easy and versatile, which is how I like my granola to be. In all seriousness though, it really is something to make in big batches and enjoy throughout the fall. I used a small amount of sweetener (honey), but if you want to add more you can (up to 2 more tablespoons). I wouldn't however skip on the good quality of cocoa, because that is what makes this granola AMAZING.

Chocolate and Hazelnut Granola (lightly sweetened)

ingredients

2 1/2 cups of whole oats (not the instant cooking ones)

1/3 cup coconut oil

1 tablespoon honey (or add two more for a sweeter taste)

1/4 cup + 1 tablespoon unsweetened Dutch cacao

pinch of salt

1/2 cup raw and chopped hazelnuts

1/4 cup dried fruit (cranberries, raisins, coconut)

1/2 teaspoon vanilla or hazelnuts extract

How do I make it?

1. In a large bowl, add the oats, dried fruit, salt and chopped hazelnuts. Using a small pot, pour inside the coconut oil, honey and cacao and try incorporating everything in medium heat. Basically you only need them to melt enough to become one smooth mixture. Be careful to stir continuously and not let them get too hot or burn.

2. Pour the warm liquid mixture to the large bowl and mix well. Try  mixing the bottom of the bowl thoroughly because most of the oats that are there don't get moistened with the liquid. Preheat the over to 170C.

3. Use a large flat pan and cover it with baking sheet. Pour on top the raw granola and spread it throughout the pan. Bake the granola for 30 to 40 minutes, depending how crispy you want it. Enjoy with milk, yoghurt or just on its own!

WHITE ASPARAGUS, GRUYERE CHEESE AND TURMERIC QUICHE

     The spring season should be already here, but it seems like the global climate change doesn't agree with it. Norther and middle Europe is still battling with cold temperatures and snow. In the midst of everything, seasonal vegetables (from Spain) have filled up the supermarkets and it got me into thinking: what should I make next? It's been a long time since I made and posted a recipe. Bare with me guys. I am going through an emotional rollercoaster that is called "writing a Master thesis". It's almost over, I'm submitting in April, then I will be back to my normal habits and creative personality. 

     So, asparagus is everywhere right now. It's the hot item in vegetables, making every other vegetables feel unwanted. And what goes best with asparagus? Yes, eggs! I thought this time that a simple asparagus omelette wouldn't be enough to satisfy me. Since I had a lot of eggs to spare, a quiche was on its way.

     Quiche is a perfect snack or meal, if you eat it with some salad. It's so easy to make and honestly, you can use any ingredients you want. For this recipe I used some white asparagus, which I find easier to digest than green. I like green asparagus as well, but I feel that when cooked it's still a lot crunchy and it feels weird eating it. Of course, if you want you can use green asparagus in this recipe, it will still taste as good. For a kick, I added some turmeric or kurkuma in the egg mixture. It gave the eggs a sweet taste and some middle east vibe to them!

White asparagus, gruyere cheese and turmeric quiche

ingredients

1 packet of quiche dough (make sure it's bio or doesn't have hydrogenated oil)

10 asparagus sticks (cleaned and cooked*)

1 or 2 celery sticks (cleaned and chopped)

4 eggs

1 teaspoon turmeric

100 gr grated gruyére cheese (grated)

1 cup full fat milk

1/2 teaspoon salt or more

pepper

*Note: Clean your asparagus by scraping the outer layer, starting from the middle of the stick towards the end. Let their heads as they are. To cook your asparagus you will need a big pot with shimmering water. Don't use boiling water as it would cook too much your asparagus. When the water is just starting to shimmer, put your cleaned asparagus and let them cook for 4 to 5 minutes. If they are too small, 3 minutes might be enough as well. Let them cool off after cooking.

how do I make it?

1. Preheat your oven to 160C. Use your dough and roll it out a bit. Then, if you're using a big pan just put it on the pan and shape it. If you're using smaller pans like I did, then take a pan on top of the dough (bottom on top) and using a sharp knife, cut out 1 cm around he shape of the pan. Do the same for all pans. Once you're ready to bake the dough, with a fork pinch the dough in several places, so that it doesn't rise when in the oven. Bake for 5 to 7 minutes. Then let it cool a bit. 

2. In a large bowl, whisk together the eggs. Add the turmeric, salt, milk and pepper. Whisk again very well.

3. If you used smaller quiche pans, cut the asparagus in smaller pieces. If you used a big quiche pan, then you don't have to cut the asparagus. Fill the dough shells with the egg mixture. In the end, add the asparagus, chopped celery and top with the grated cheese. If you don't have gruyere, you can use any other mildly salty cheese.

4. Bake for 15 to 20 minutes at 170 C.

VANILLA SPRINKLES CUPCAKES WITH COCONUT FROSTING (VEGAN)

     The new year 2018 has started quite well. Less stress, more fun and more creativity. A few days ago, I went for a shopping spree with my mum in the center of Athens and we ended up in a vegetarian restaurant called "Avocado: Food for life". As you would expect from the name, avocado is included in a lot of their dishes. We ordered a salad with roasted beets, blanched spinach, a kind of sheep/goat cheese (Manouri), spring onions and avocado slices. Delightful! Then, we finished with a Spanish tortilla with zucchini & broccoli. What I liked the most was that they used a variety of ingredients, all of them fresh.

     In this small trip to Athens, I also looked for books to read. I was told that Tom Robbins is an amazing American writer and that his books are a must read. So, I got myself one of his books called "Half-asleep in frog pyjamas". A very weird and uncommon title, which made me curious to read it just to see what it talks about. Lately, I want to read more books, especially biographies or books by philosophers. So, in 2018 I plan to read at least four books and see how that goes...

     I don't know about you, but I was craving for some moist and healthier cupcakes yesterday. Then I discovered my mum had some sprinkles in her pantry and I knew it had to be a funfetti kind of cupcake. You know, the ones you used to eat as a kid, colourful and fun. The recipe is very simple and if you have kids, you can try to make it with them as well. I cooperated with my mum, especially during the shooting, where I made her do the sprinkling of the cupcakes and sometimes the frosting. 

     The recipe calls for non dairy milk and no eggs, so if you are vegeterian/vegan or just want to eat a little healthier (these do contain sugar) then this recipe is perfect for you. I was inspired by Minimalist Baker's similar recipe of funfetti cupcakes. The blog contains only vegan or vegeterian recipes that are just as delicious as non-vegan recipes. Have a look at their blog and discover a variety of recipes you would want to make over and over again.

Vanilla Sprinkles Cupcakes with Coconut Frosting (Vegan)

ingredients (for 12 cupcakes)

1/2 cup vegetable butter (such as margarine)

1 cup almond milk

1 tablespoon vinegar

1 1/2 cups flour

2/3 cup brown sugar (raw)

1 1/2 teaspoon baking soda

1 teaspoon baking powder

pinch of salt

1/2 cup sprinkles (and more for topping)

2 teaspoons vanilla essence

for the frosting

1/2 cup vegan butter with coconut oil or margarine

1 1/2 cup icing sugar

2 tablespoons almond milk

how do I make it?

1. In a small bowl, pour the almond milk with the vinegar, stir a little bit and let the mixture to the side until you need to use it. In another bowl shift together the flour, baking soda, baking powder and salt. Set aside.

2. Using a bigger bowl, place inside the vegetable butter and with an electric mixer beat until soft (for about 2 minutes). Add the sugar and mix some more until the sugar dissolves a little bit (about 2 more minutes). Last, add the vanilla essence and mix again.

3. Start adding the flour mix and the almond milk little by little in the butter, while mixing every time. When you are done, add the sprinkles and gently mix with a spatula. Don't overmix.

4. Preheat your oven to 175 C. Take out a muffin pan and place 12 muffin cases. With a scoop for ice cream, try to fill each muffin case about 2/3. Let the mixture sit for 2 minutes and when the oven is ready, bake the cupcakes for 22 to 25 minutes. Use a toothpick after 20 minutes to check if they are cooked.

5. Take the cupcakes out of the oven and let them cool completely before making the frosting.

6. To make the frosting, use a bowl again and beat first the vegan butter well. Start adding the icing sugar in doses and in the end add the almond milk. You can a little bit more of sugar or milk depending on how the mixture turns out. You want it think, but a little moist as well.

7. Take your cupcakes and start placing some frosting on top as you wish. Sprinkle some colourful sprinkles on top and enjoy!

SWEDISH CINNAMON AND CARDAMOM KNOTS

     Do you know this feeling of everything getting into place? This is something I've been experiencing the last few days. Between studying, assignments deadlines and personal life, I started to lose my focus of what's important and how to enjoy everyday with a new adventure. Everyday is a day of new possibilities and can teach you different things. 

     I am sitting at a lovely cafe here in Zurich, where you can find busy business men, young students or entrepreneurs, bloggers like myself and people who have ideas and want to share them so badly. This is a day like this for me. Where I want to share my ideas and dreams with the outside world. Normally, I'm a very shy person, quiet and self-consious. You won't see me being the heart of the party, this is true. But when I have a strong opinion or feeling, I will fight my best fight in order to make this opinion as loud as possible.

     I have been busy with everything in life and not very active here on the blog. Two weekends ago, I got to spend some quality time with my dad...in Paris! Oh, God, how I adore this city. Beautiful streets, great food, a french smell in the air, sexy language, fashion everywhere. Its my dream destination, a place where I could see myself live for a long time. I still have it in the back of my mind, that maybe one day I will rent an apartment there next to a bakery and a flower shop and get everyday baguettes and flowers. What a life goal, right?

     Speaking of baguettes and baking, I had a creative moment the other day while I was studying for an exam. It's one of those moments when stress really fills me in an overwhelming way and I have to get it out of my system. This cathartic process led to the making of these cinnamon and cardamom knots. I don't remember if I have mentioned this before, but in 2011 I spent 3 (yeah three) whole months in Stockholm, where I was introduced to kanelbullar, aka cinnamon buns. It was love at first sight I have to say, as it is with every sweet baked good for me. There was no way I wan't going to recapture the magic and taste of these buns. 

    I won't lie. These beauties do take sometime to make. But the smell from all the spices you are going to use is just...amazing. Don't think about the effort, think about the pleasure you will get afterwards. 

Swedish Cinnamon and Cardamom buns (recipe by The Scandi Kitchen)

ingredients

250ml whole milk, lukewarm

80gr melted butter, slightly cooled

400-500gr white flour

13gr dried yeast or 25gr fresh yeast

40gr sugar

1 teaspoon cinnamon

1 teaspoon cardamom

1 egg beaten

1 teaspoon salt

chopped or slivered almonds

for the filling

100gr butter softened at room temperature

50gr sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

for the syrup

1/4 cup honey 

4 tablespoons water

How do I make it?

1. If you use dried yeast, pour the milk into a bowl and sprinkle yeast, whisking it at the same time slightly. Cover the bowl and leave for 1 minutes to become bubbly. If you use active yeast, then you don't have to let it get bubbly and after you put it inside the warm milk and have done the whisking you go straight to step two.

2. In a standing mixer fitted with a dough hook, pour into the milk with yeast and add the melted butter. Start mixing, allowing everything to combine, then add the sugar and continue to mix.

3. In another bowl shift 400gr of your flour and add the cinnamon, cardamom and salt together. Start adding the flour to the bowl of the mixer in small doses. Add half of the beaten egg and keep the other half on the side. Watch carefully your dough and add some flour (you may need the whole extra 100gr). For me, it was needed for the dough. The dough has to be sticky, not dry, but if you poke it then it shouldn't stick to your finger. The author says it's better to be more on the sticky side than on the dry one, because then when you bake the knots you won't get moist knots.

4. When you're finished, cover the bowl with a clean towel and let it rise double its size for about 1 hour. 

5. Dust a clean surface with some flour, take out your dough and start kneading it, but not too much. It should be soft. Add more flour if needed. Using a rolling pin, roll out the dough to a 40x50cm or 16x20 in rectangle.

6. Time to make the filling. Place the soft butter, sugar, vanilla extract and cinnamon in a bowl and mix really well. Use a spatula to spread the filling evenly on the dough surface. Then roll have of the dough on top of the other. 

7. Use a knife or pizza cutter to cut 16 even strips of dough. Carefully take a strip and twist it a few times holding one end stable, then roll into a knot. You can see how the author makes the knots in this video. I found it very helpful to make the knots. Place each bun on the baking sheet of a big pan and once you're done with all of them, cover them with a towel and let them rise again for 30 minutes.

8. Preheat oven to 200 C. Brush each bun with the remaining beaten egg and bake them for 10 to 12 minutes. Be careful not to overbake them, they should be slightly golden brown. Take the pan out of the oven immediately once they're done and cover them with a damp clean towel to prevent dryness. 

9. To make the syrup, heat in a saucepan the honey with the water. Brush each bun with the syrup and then cover with chopped almonds.

CARROT CAKE VOLUME 2

Επιτέλους, έφτιαξε λίγο ο καιρός εδώ στα νότια προάστια της Αθήνας. Δεν κάνει τόσο κρύο (προς το παρόν) και ο ήλιος Θυμάστε το προηγούμενο κέικ καρότου που είχα κάνει πριν λίγους μήνες; Ξετρελάθηκαν όλοι με το κέικ, το ξαναέκανα πολλές φορές στην ίδια μορφή του και πάλι είχε την ίδια  επιτυχία. Όμως, η διάθεση για δημιουργικότητα στην κουζίνα με οδήγησε στο να προσπαθήσω να φτιάξω ένα κέικ καρότου διαφορετικό από την προηγούμενη φορά, ενισχύοντας τη γεύση του και την παρουσίασή του. Σκέφτηκα, λοιπόν, να φτιάξω ένα κέικ με δύο στρώσεις και ενδιάμεσα μία στρώση από κρέμα τυριού και στο τέλος να καλύψω όλο το κέικ με την ίδια κρέμα. 

Οφείλω να ομολογήσω ότι μου πήρε αρκετή ώρα μέχρι να πετύχω το frosting γύρω γύρω από το κέικ και με έκανε να αναγνωρίσω ακόμα περισσότερο (απ' όσο μέχρι σήμερα) τη δουλειά ενός ζαχαροπλάστη. Ορκίστηκα, όμως, να ξαναπροσπαθήσω σε επόμενες συνταγές μέχρι να είμαι πλήρως ευχαριστημένη με το αποτέλεσμα. Σε αυτό το κέικ νιώθω αρκετά περήφανη με τον εαυτό μου, αν σκεφτείς ότι δεν είχα ούτε τα εργαλεία, αλλά ούτε και την ανάλογη εμπειρία. Εν ολίγοις, πήγαινα στα τυφλά και ευχόμουν να μην πάει τσάμπα τόσος κόπος και πασάλειμμα με την κρέμα τυριού. 

Κέικ καρότου σε στρώσεις με κρέμα τυριού

Τη συνταγή για το κέικ και την κρέμα τυριού θα τη βρείτε εδώ. Η μόνη διαφορά σε αυτή την παραλλαγή του κέικ είναι ότι θα φτιάξετε τη διπλάσια ποσότητα κρέμας τυριού. 

Μερικές συμβουλές για το κέικ καρότου με δύο στρώσεις. Αφού ψήσετε το κέικ και το βγάλετε από το φούρνο, αφήστε το να κρυώσει πολύ καλά. Θέλουμε να μην είναι ζεστό ώστε να μην διαλύεται στο κόψιμο και στην μεταφορά του. 

Τοποθετήστε το κέικ σας εκεί όπου θα συνεχίσετε με την επικάλυψη της κρέμας, για να μεταφέρετε όσο το λιγότερο δυνατόν το εύθραυστο κέικ. Για να κόψετε το κέικ στα δύο, χρησιμοποιήστε ένα μεγάλο μαχαίρι με μεγάλη λεπίδα κοπής. Στη μέση του πλαινού μέρους του κέικ ξεκινήστε να κόβετε με κυκλικές κινήσεις γύρω γύρω το κέικ, μέχρι να αισθανθείτε ότι έχετε κόψει στη μέση το κέικ και τα δύο κομμάτια έχουν ξεχωρίσει. Με ήπιες κινήσεις μετακινήστε με τα χέρια σας το πάνω μέρος του κέικ. Τιπ: εάν σας διαλυθεί το πάνω μέρος σε κομμάτια κατά την μεταφορά μην ανησυχείτε, γιατί θα καλυφθεί όλο με κρέμα και δεν θα φαίνεται τίποτα. Το κάτω μέρος μας νοιάζει περισσότερο, γιατί πρέπει να είναι σταθερό.

Απλώστε μια γενναιόδωρη στρώση κρέμας τυριού στο κάτω κομμάτι του κέικ. Στη συνέχεια τοποθετήστε το πάνω μέρος του κέικ και καλύψτε όλο το κέικ με την κρέμα που περισσεύει. Φροντίστε να καλυφθούν ομοιόμορφα και τα πλαινά μέρη του κέικ.