Good Mood Academy

Good mood food: APPLES

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26 Mar
GOOD BY NATURE

WEALTH OF VARITIES

Certainly many of us cannot imagine winter and early spring without apples. Harvested in late summer and throughout autumn, they are available in grocery stores and fruit markets, arranged in colourful piles. And there's plenty to choose from! Golden delicious apples with a sunny lime skin always tempt children with their delicate and sweet flesh. Seniors often reach for soft and juicy lobo. Hard and almost perfectly coloured galas or cortlands are perfect for corporate breakfasts and lunches. And the most suitable for apple pie seem to be the sour, rough-skinned boskoopes and the increasingly rare grey rennets. 

ONE APPLE A DAY

KEEPS THE DOCTOR AWAY

Apples came to us from the Caucasus region. As their Latin name, Malus domestica, indicates apple trees were selected by people for taste and size, and therefore domesticated. They no longer resemble their little, tart or sour cousins ​​from which they came. Now there are about 7,500 varieties of apples known in the world! Poland is one of the leading exporters of apples, and we cannot imagine our diet without these delicious and healthy fruits. It is not without reason that the English say that an apple eaten once a day keeps the doctors away. Rich in most vitamins, including vitamin C and B-group, containing minerals, pectin and a large amount of plant fibre, apples bring many benefits for our body. We recommend eating them raw, but also baked with dried fruit and honey, in jams and jellies, in the form of homemade juices or warming compotes. They combine wonderfully with pears, quince or spices - cinnamon, cloves and vanilla. Check our recipe below and try our special apple pie that tastes great in early spring!

GOOD MOOD RECIPE

APPLE PIE FOR EARLY SPRING

ACCESSORIES: apple slicer, grater, cutting boards, peelers & knives by CUCA ; baking tray, e.g. rectangular 21 x 27 cm or square 24 x 24 cm or a cake tin with a diameter of 26 cm; baking paper (not obligatory)

INGREDIENTS:

  • 1,5 kg of boscope or grey rennet apples; it is important that they are sour and hard
  • a teaspoon of cinnamon, optional cloves and a vanilla pod
  • 2 cups of flour (you can use 1 cup of regular wheat flour and 1 cup of krupczatka, ie. coarse ground flour)
  • 200 grams of cold butter
  • optionally: a heaped spoon of sour cream or thick yoghourt, e.g. Greek type
  • 1 egg
  • 5 tablespoons of brown cane, coconut or muscovado sugar
  • 1 teaspoon of baking powder, 1 teaspoon of baking soda
  • a pinch of salt
  • optionally: breadcrumbs to pour into the form, powdered sugar

PREPARATION:

  1. Prepare the filling for your apple pie! Peel apples using CUCA peelers and scrapers in your favourite colours. It's best to use several to enjoy the colours on the grey days of early spring! Grate some of the apples on large holes, and cut some into small pieces. You can use the apple corer & slicer by CUCA to easily discard the seeds. Lightly heat the apples until soft in a large pot or wok, stirring so that they do not stick to the bottom. Add cinnamon and the rest of the spices, if you want. Finally, don't forget to remove the cloves and vanilla pod, if you use them. Cool slightly.
  2. Preheat the oven to 180 degrees C. Grease the form with butter and sprinkle with breadcrumbs. You may use baking paper instead.
  3. Prepare the shortcrust pastry for the apple pie. Pour flour, butter cut into smaller pieces, sugar, salt, powder and baking soda into a large bowl. Combine the ingredients until you obtain a sticky dough. It smells amazing, doesn't it? Divide the dough into halves. Place one on the bottom of the baking form and leave the other for the pie top. If you have time, you can cool the latter in the fridge or freezer.
  4. Pour the apple filling into the baking form lined with the pastry. If the pastry is not chilled, place it on top as a crumble or in a lattice pattern. If it is cooled, grate it over a form on a coarse grater.
  5. Bake in the oven for 50 minutes or until golden brown. Sprinkle it with powdered sugar. Eat it still warm with vanilla ice cream or with your favourite coffee!
najlepsza szarlotka
domowa szarlotka

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