February 23, 2010

afternoon snack

the kids are back to school, after two weeks of winter vacation. we enjoyed lots of snow, skiing and overnight stays at grandparents and aunt T's house... we all relaxed and savored each moment.
but now we are back, the boys enjoyed a good first day, even though elias had a bit a rough start, overall it went well. naomi took a pile of travel photos along to show her kindergartenfriends what we saw and did on our 3month tour across the united states. (joel is still working on the photo books, they will turn out great, but it will take a bit longer as expected for them to be designed...)
non the less i had the urge to bake a special dessert for the kids as a surprise. naomi helped me with the apple cutting, and much more on cleaning all the tools and bowls after our mission was completed and baking in the oven.
and of course a big pitcher of chai latte! what a welcome drink, i'm glad the kids enjoy this so much and don't need to be spoiled with soda!

it was an apple/berry galette, what ever was in the house and seemed like a good fit found it's way into the dessert!
apples, raspberries, figs, brown sugar, creme, sour creme, flour, cinnamon, cardamom, egg i guess that summs it up. and it was yummy, gone within in moments. we got unexpected visitors and they enjoyed it as well.


Shanarama said...

yum! can I get the recipe?

nela said...

here is an idea for the recipe:
2 1/4 cups flour
1 tsp sugar
pinch salt
12 tablespoons unsalted butter, chilled and cut into small pieces
1/2 cup ice water

For the Filling:
2 lbs apples
1 cup raspberries
3 tablespoons flour
1 cup brown sugar
some vanilla
some cardamom
1/2 cup sour creme

Combine the flour, sugar, and salt; cut in the butter until the mixture resembles coarse crumbs. Add the ice water and toss just until the mixture holds together. Be careful not to overmix. Press the dough into a ball, cover with plastic wrap, and refrigerate at least 30 min.

Line a baking sheet with kitchen parchment. On a lightly floured work surface, roll out the chilled dough into a 14-inch circle, about 1/8 inch thick. Transfer the dough to the prepared baking sheet and refrigerate while preparing the filling.

Cut the cores of the apples and cut the apples into 1/2inch pieces. In a large bowl, gently toss the apples and raspberries with the flour, spieces and sugar.

Heat the oven to 400 degrees F. Gently spread the fruit in the center of the chilled pastry, leaving a margin around the edge. Fold the edge of the dough over the fruit, pleating it as you go. I also added some sour creme on top before baking.

Bake until the pastry is golden brown and the fruit is soft and bubbling, 45 to 55 min. Set on a rack to cool slightly. Feel free to change as you please, that makes each galette unique.

in swiss german we would now say "en guete" (bon appetit)!