Dutch Apple Tart (Appeltaart)  

Oh dear, my last post was more than one year ago! We have relocated to New Jersey, US since end of last December, in two months time, it would be our first full year here. Do I like it or not, there are plus and minus wherever you live. Here the plus sign are that I get to cook less as there are so many options to eat out. Clothings and the basic necessities here are cheaper and have more choices. My son is enjoying his school here, first months in first grade may be harder on him as every thing was new to him, new school rules, expectations and routines. Now in second grade, he is very happy and said many things to learn here.

Here in NJ, I have easy access to chinese food but hubby doesn’t get to have his Dutch comfort food easily. And yesterday for the real first time, I finally baked and I baked Dutch Apple Tart from scratch. I was a bit skeptical if the shortcrust dough is going to work as it was a bit like playing playdoh, you won’t be expected to be able to lift up the whole crust, you just stick them together and P said that is the way it was supposed to be.

This Dutch Apple Tart recipe from Baking Sense I found was translated from Dutch, since it worked fabulously , it’s a keeper for future use. 2 things I altered was I use 2 cups of self raising flour and 1 cup all purpose flour instead of all 3 cups all purpose flour.

Apples season here and I got to learn new types of apple here. And on Saturday, I came across Winesap apples and they told me that they are very good for baking. The apple still tasted a little crunchy after baking, no sogginess on the base at all, I even skipped lining breadcrumbs on the crust.

One little improvement I can try next time is to let the dough rest in the fridge for a bit longer. The recipe didn’t call for chilling the dough but I think I would do it. I chilled the dough for 40” , it may be better if I chill for 1.5hrs next time to see if the dough is easier to lift.


I don’t have a food processor here in US, so used the old fashioned Rubbing-in method, and then I used the handheld mixer when add in the beaten egg.

  Marc’s 4th Birthday Party & Strawberry Fresh Cream Cake  

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Months ago: “Mommy, I want Octanauts birthday cake.”

Few weeks ago: “Mommy, I want Thomas birthday cake.”

Few days ago: “Mommy, I want a McQueen birthday cake”

“I want my birthday party now!!!!”

“Marc, it’s not your birthday yet. First, it’s papa’s (in March), then mommy’s (in June) and then comes your birthday (in July).

“But I want my birthday now. First my birthday and then papa’s birthday and then your birthday.”

“I am four years old.”

“Marc, you are now three years old and will be four years old soon!”

 

” No, I am four years old!” …….

It’s amazing to see the development from age three to four. Last year, he still didn’t understand fully the concept about birthday. This year he is totally obsessed about birthday parties, he loves blowing birthday cake candles and asking for presents and surprises all the time. Continue reading

  My intimate ganache glazed chocolate cake, lesson learnt  

This winter has been crazy, many countries are affected by the climate change.

Hong Kong has as low as 6ºC. Some days as cold as here in Basel.

Sochi has warm temperature up to 16ºC making the snow condition very slushy for Olympic Winter games …..

Snow condition in Switzerland also not great this Winter so far.

Yesterday the weather was horrible, stormy and rainy the whole day. Nothing else better than staying at home and do some baking.

Tomorrow is Valentine’s day, not a big thing here in Switzerland, it is not a day that we always celebrate. I am happy already if hubby is not on business trip.

Anyway I was in a mood to bake a chocolate cake, after browsing and browsing, I finally settled on this Chocolate Sour Cream Bundt Cake by Two Peas and their Pod. Sounds easy enough for me. It says foolproof, so let see!

Continue reading