Wednesday, April 22, 2009

Apple Candy

Apples are quite cheap at the moment, so I thought I'd have some fun with them, do something special. I decided I wanted to try "Apple Jellies" - I followed the recipe from Lottie+Doof.

Apple Candy

• 1300g Apples, cored and quartered
• 250ml Water
• 300g Sugar
• Juice of 1 lemon

In a large pot combine the apples and the water and cook over medium heat until soft. Pass the mixture through a food mill or sieve. Return the puree to the pot and stir in the sugar and lemon juice. Simmer over low heat, stirring often, for about 1 hour. [But ! I had to let the mixture simmer for more than 2 hours.] As the mixture cooks and reduces, it starts to thicken and bubble. Scrape the bottom of the pan while stirring to make sure nothing is sticking and burning. The puree is done when it holds a mounded shape.

Now lightly rub an 8-by-8-inch square baking pan with a flavorless vegetable oil. Line pan with parchment and lightly oil parchment.

Spread the mixture evenly in the prepared pan. Cool for several hours or overnight. When cooled completely, invert onto a parchment lined baking sheet. Remove the top layer of parchment paper. Leave to dry, uncovered, overnight. The paste should be firm enough to cut. If for some reason it is not, put the paste in a 65°C oven for an hour or more until firm. Let cool completely before cutting.

The paste can be stored whole, wrapped tightly in plastic. Or trim the edges and cut into pieces before wrapping. Store at room temperature or refrigerated for up to a year. Before serving toss the pieces in granulated sugar to serve.

I did all this, like the recipe states. And I have to admit the result isn't really jelly-like. It's actually more like firm apple sauce. That's why I've named it "Apple Candy", rather than "Apple Jellies"....

Sunday, April 12, 2009

Belgian Waffles (GF)

Not quite a snack for Easter, but I wanted to bake waffles for some time. Today I found time to do so, and yummy they were !

Belgian Waffles - GF

• 300g rice flour mix
(I used 200g rice flour + 75g tapioca starch + 25g potato starch, but the more common mix is 200g rice flour + 35 tapioca starch + 65g potato starch)
• 75g white sugar
• 2 packs vanilla sugar (8g each)
• a pinch of salt
• 10g baking powder
• 1/2 teaspoon baking soda
• 2 eggs
• 75g good quality butter
• 300ml soured milk (add 2 teaspoons of vinegar)

Melt the butter. (You can melt it in the milk. That's how I do it, it's safer and easy.)
Mix the flour and the baking powder with the sugar, vanilla sugar and salt. Make a little hole in the middle, and add the eggs.
Slowly add the milk and melted butter. Keep stirring till you get a nice even dough, without lumps.
Let the dough rest for about 15 min. Warm your waffle iron in the mean time. Add some dough and let it bake for a couple of minutes (depends on your waffle iron. For me, 3 minutes is excellent).