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.

  Korean Pajeon (pancake) with Wild Garlic (Bärlauch) from scratch  

Sunday hiking in Aargau

春天終於到了! 這段期間在樹林和朋友的花園長滿「野蒜葉」。朋友給我一大袋,用來做什麼好呢?剛巧見到一位瑞士的部落格朋友提意 用來做韓式薄餅,又幾好喎,就試試看,反正近排很久沒有見到有韭菜賣。我呢次用了野蒜葉,翠玉瓜,紅蘿蔔和小墨魚做薄餅。

今次最主要就是和大家介紹原來薄餅槳係可以自己調教,以後都不用買韓式薄餅粉了。做出來效果很好,做到佢應有嘅少少煙靭。前陣子做蘿蔔糕剩下來的粘米粉,澄麵;和湯圓的糯米粉,現在大派用場。

星期天,我哋到  Veltheim, Aargau, 短程行山,沿途P 指出一大片長滿野蒜草的地方,我都是第一次在大自然接觸咋。
Spring is here! In the woods and some friends backyards, you can find wild garlic (also known as ramps? ) growing here and there.(in German, it’s called Bärlauch). I got a bag from a friend, what should I do with them? I have made pesto last year but took ages to finish and the taste is rather strong. Then I saw a Swiss-based blogger Cooking at Hinterberg who has suggested to use to make Korean Pajeon, I thought this is a great idea so I gave a go. Koreans normally use chives, spring onions or kimchi and with or without seafood, I use some calamari this time.

Continue reading

  Homemade flour tortillas without lard  

image

Can you see the tortillas up there look like teddy bear?

 

Years ago, when I told my neighbour that I was going to have fajita for dinner and when she saw the store bought flour tortilla wraps I had, she said they are much nicer to make them yourselves. She makes the individual tortilla doughs, wrapped and keep them in the freezer, so her daughter can prepare lunch or dinner herself. All you need to do is to take the doughs out from freezer in the morning and let them defrost to room temp by the time you come home for lunch.

I never attempted to try to make flour tortillas myself until after 5 years, I am finally tempted to try out today And they turned out great. I made piadina once, but they were too hard. These two weeks, I am addicted to playing with flour and they all worked successfully, I made dumplings (gyoza), chinese spring onion pancakes and now flour tortillas.

I saw most flour tortillas call for lard or shortenings but this is absolutely a no no for me, I saw recipes with 2 cups, 3 cups of flour but I found 4 cups seems the best quantity as you can have 12 tortillas and if too little, I can’t really make use of my kitchenaid. With kitchenaid, it of course make the whole process faster.

The boys in the house were all very happy with the freshly homemade tortillas, so it’s worth the effort, even our youngest one, Marc ate 1.5 tortilla. I made one with nutella and shared with Marc this afternoon, he wanted more. And I was supposed to have just started to stop having carb after 6pm, but in the end I surrendered and had half tortilla with my chicken tortilla.

So from now on, I wonder if I would still buy the store bought ones. With a little planning, it should be manageable to have them homemade from now on, and stay away from the preservatives.

 

Flour tortilla 03

  First time making Korean Knife-Cut Noodle, Kalguksu !!!  

Last Monday, I saw a Korean Knife-Cut Noodle, Kalguksu, posted in Facebook by KC, the photo was taken from Kwangjang Market, a famous food market in Seoul. It immediately drew my interest and I went to search in the internet and found a few recipes on how to make Kalguksu at home. I saw one video from YouTube and saw this old lady made these noodles by sitting on the straw mat flooring (like tatami), from rolling the dough into a big thin noodle sheet using a big wooden pole to cutting into thin strips of noodle, her feet were bended and folded all the time. I definitely can’t do that, totally impressed.

Continue reading