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Here’s an alternative to oatmeal or porridge. This recipe is a fun and different way to warm up your breakfast routine. Plus who can resist the smell of apples and cinnamon? Make this a vegan treat and add maple syrup instead of honey to sweeten your bowl!
The apples are harvested now and ready to be transformed into a whole lot of delicacies. Roast apples are uncomplicated, comforting, but delicious. We like to eat it with lukewarm vanilla sauce. Mmmmh!
For baking slightly tart apples are best. So I incorporated in this recipe a selection of tart apples that work well for baking. Delbarestivale is ripe in late summer, when the other baking apples are not available yet. Boskop is my all time favorite: it has a wonderfully complex aroma when baked, but I don‘t like to eat it raw. Cox orange, Elstar, and Jonagold are juicy and fresh when eaten raw, but when they are more ripe and tender they are perfect for baking. Granny Smith is my choice if I cannot get one of the other kinds, as they are available nearly all year round from some place over the world.
The apple harvest has begun and it is time to make apple strudel again. Every time I make it, I remember watching my mom spreading out the dough really, really thin. If you did it right, the tea towel had to shine through without tearing the dough. Then she‘d brush it with butter and spread apples and cinnamon sugar and finally she rolled it up and placed it on the sheet pan. And then the whole house smelled deliciously...
If you want to make it, slightly sour apples like boscoop are best!
My favourite Jewish food
Garlic 3 cloves
Oil 1-2 tbl spoon
Minced beef 1 kg
Tomatoes ½ kg
Green pepper 1
Raisins ½ mug
Cinnamon ½ teaspoon
Chilli ½ teaspoon
Salt and pepper
Green olives ¾ mug
Chop the onion and garlic and roast on oil.
Add minced meat and roast till brown.
Add sliced peeled tomatoes, sliced apples and pepper, raisins, chilli, cinnamon, salt and pepper.
Stew on low heat for 30 minutes.
Add the olives and stew for a while.
Serve with rice or bread.