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.

  Bircher Muesli – gluten & dairy free version  

This is my first post after refreshing my blog with a new blog template. Thanks to Parveen for a quick turn around which saved me from not killing my blog by fiddling around. New year, new begin, I have transferred all my old posts to  janetching.wordpress.com.

As some of you may have aware that I am in the path of attempting to eat less meat and to divert my diet to more plant-based. I started in mid-July 2013 with juicing and green smoothie, and have been able to go jogging regularly. The efforts are paid off, I am happier now after finally almost losing those stubborn extra pounds. However, it is too cold lately to keep up with jogging outside and drinking green smoothie. Therefore after long consideration, I have signed up in a fitness centre. Surprisingly, I am liking it, I am adding on some resistance training on top of the cardio-training. As for green smoothie, I am drinking much less recently due to the freezing cold winter. I am trying to keep drinking enough fluids which is my weakest link. But this has not stopped me from eating healthily. And today I want to share with you my other version of Bircher muesli inspired by Tibits, the popular vegetarian restaurant in Switzerland and London.

You can find my previous version of Bircher Muesli here which was posted in 2010. The main difference is that I am not using dairy milk but plant milk and have incorporated some superfood and the nice color immersed from the frozen raspberries.

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