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wine apple pie and berries pastry

pastry I've used before to make this cake, which is a scandal, prepares Jamie with candied ginger, but I would not have ventured, is too spicy, so I made with apples and blackberries (which was frozen) only, and is super riquíiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisima. Make it, is a delight.

700 gr. pastry

For the filling:

500 gr.

golden apple

100 gr.

blackberries

50 gr.

sugar 80 gr. butter

To decorate:

1 beaten egg

a little cinnamon

some sugar

1. We started spreading the thin pastry to line the mold, giving the roller along the edge of it to remove excess dough. Reserve.

2. Casting in a bowl prepare the apples cut into wedges, berries and sugar, and mix.

3. Cast in the mold of apples and blackberries, and we have over the butter cut into small pieces.

4. Extend the remaining pastry for the lid, brush with egg wash the edges of dough stuffed, to serve as the glue to put the lid on, shaking off excess giving the edge to roll again.

5. Decorate, in my case I have put two flowers, and sprinkle a little cinnamon and a little sugar on top and make small cuts to release steam during cooking.

6. Preheat oven to 180 degrees, bake for 40 to 50 minutes (I've had 50 minutes), and go. You can serve with a light vanilla cream or cream or both.

Note: I put the "Video" , so you can see as he does.

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My thanks to Tescoma

With this post I want to take this opportunity to thank the directors of Tescoma , not only for the promotion bloggers, with which we reward them with a great discount to those who have blogs (yet I think you have entered the top 100), but by continuing to promote, through this campaign, the creation of these groups and dining, while we offer some great products.

addition I can assure you that their products are wonderful, great quality and affordable prices.

Encourage them to visit your page so I put it in the right column, a link for you easier.

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Tortilla Pork Loin with camembert cheese sauce and tomato quiche

RECIPE

Ingredients 800 g pork loin in one piece

50 g sugar 200 g camembert cheese
400 ml of milk
Oil
olive 1 teaspoon of
cornstarch 1 pinch nutmeg 1
glass of sherry Salt and pepper

Preparation
Preheat oven to 180 º. Heat a large frying pan or bottom with oil and fry the piece of tenderloin on all sides until well sealed. Then sapimentarla and arrange in an ovenproof dish.
, into the furnace, water it with wine and roast 30 minutes, flip it over halfway through cooking. Then lower temperature to 160 degrees and roast 20 minutes. When missing about 10 minutes to finish, sprinkle the meat with sugar, put it back on the oven and finish it. Remove and let sit about 10 minutes. Mix the cornstarch
in 2 tablespoons milk and heat the rest. Remove the peel with cheese, chop and add to milk. Allow to simmer cover. Add the cornstarch diluted, a pinch of salt and pepper, and nutmeg. Give a gentle boil until slightly thickened. Serve with sliced \u200b\u200bmeat.

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I was watching the chef Jamie Oliver, the widely used candied ginger, there UK use it a lot and have it sold, so I thought about it and began to search the net and found recipes on the blog "The philosophy of taste" , so I got to the work and here I get the result, the truth is that it looks great, but do not see as pica, thought that the confit would sting less, but not very rich with the sweet taste at the end of having confit, but be used flavor. In the end I put the recipe if you need it.

1 small ginger root

250 gr. sugar (approximately)

Water

1. Peel the ginger, may be with the back of the knife, a spoon or a potato peeler.

2. Slice very thin, about 2-3 mm.

3. Put the ginger in a saucepan with sugar and water until they exceed 1 cm. on ginger.

4. Cook over low heat until the ginger is transparent and syrup is moderately thick. They can then adjust the amount of sugar if you see a syrup remains weak.

5. Pack while hot in a sterilized jar.

6. To open store in the refrigerator.

Notes: candied ginger can be used for many things, to add some crackers into pieces, mixed with apples for a pie as decorating a chocolate tarts, dipped in chocolate to eat as a candy, sugar passed well, for what they think about using ginger.

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chocolate candied ginger and orange-flavored aroma

Here in Almeria, have open a store, well more than a kiosk store is very funny, formerly of the press and now have open bakery products, teas, spices, etc., is gorgeous, a pleasure to go there and see the amount of glass jars filled with spices, the colors, smells, is a treat for the senses and especially for people like me, on par love seeing new things, I like everything and ask the clerk, very friendly, explains everything, is a sun. There
bought me, my two loves, species and colored sugars and this time I've bought this orange-scented chocolate and a great saborcito. And I will give a good account of what you do with it.

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Occasionally I visit a German food store, which I love, I always find products that do not normally find elsewhere, especially pastries.
This time I bought:
* Dyes gel.
* Yeast for baking.
* Aromas of bitter almonds, butter and rum.
* cookie wafers
* Rose petal jam (delicious, I assure you).