Archive for November, 2005


Friday, November 11th, 2005


4 small apples
260 grams whole spelt flour
2 teasp. baking powder
1/2 teasp. baking soda
120 grams butter
2 eggs
100 grams brown sugar
1 pinch salt
200 grams pear joghurt
50 ml milk

Preheat oven to 180°C/325°F and grease muffin pan. In a bowl, mix
flour, baking powder and baking soda. Peel apples, core them and cut
in small dices. Add to flour mix. In a second bowl cream butter,
eggs, sugar, salt, joghurt and milk. Add flour and apple mix and
stir just enough to blend everything toghether. Divide into muffin
pan and bake for about 30 minutes.


Pork chops «Gourmet»

Tuesday, November 8th, 2005

4 large pork chops
2 teasp. prepared mustard
1 teasp. meat seasoning mix
1 small garlic clove, crushed
some oil

1 large onion
200 grams mushrooms, fresh
3 slices cooked ham
1/2 bunch Parsley
100 ml Marsala, Porto or red wine
Salt and pepper
2 tablesp. cream


Mix mustard, seasoning and crushed garlic.Spread on chops. Heat some
oil in a frying pan and fry chops on both sides. Put them in an
ovenproof dish. Chop onions, mushrooms, ham and parsley. In the same
frying pan brown onions and mushrooms,cook until the juice from the
mushrooms is absorbed. Add ham and parsley and cook a few moments
more, salt and pepper to taste. Heap the on the chops. Pour some
cream over them and cover with aluminium foil.

Bake in the preheated oven at 250°C/425°F for 15 minutes.

Old fashioned pumpkin pie

Monday, November 7th, 2005

Here in Québec, pumpkin pie is a must in autonmal farmer kitchens…



2 cups Pumpkin, mashed
1/2 teasp. Salt
4 tablesp. Brown sugar
1 teasp. Ground ginger
1/2 teasp. Cinnamnon
1 pinch Nutmeg
4 tablesp. Molasses
2 Eggs, beaten
2 cups Milk
Pie dough for 1 pie shell

Mix milk and eggs, stir to mashed pumpkin, add sugar and spices. Mix
very well, best with “magic wand” or blender. Roll out dough and
line a 9 inch (27 cm) pie dish. Pour filling onto dough.
Bake: At 170°C/325°F, until the filling is firm (ca 40-45 minutes).

I doubled the recipe and made small pies for my student sons to take with them.

Apple tart «Bavaroise»

Saturday, November 5th, 2005

I don’t know what should be “bavarois” (=from Bavaria) in this tart. I found the recipe in a little cookbok that was made by the inhabitants of a small village in the Quebec countryside. This little village has many orchards, and so people there gathered apple recipes for their village 150 years anniversary.

Apfelkuchen «Bavaroise»
1 portion puff pastry or pie dough
250 grams Cream Cheese (Philadelphia), softened
1/4 cup granulated sugar (1)
2 eggs
1/2 teasp. vanillia
1/2 teasp. cinnamnon
3-4 large apples
1/3 cup granulated sugar


Line a pie dish with dough.
Beat cream cheese and sugar (1) until soft, add eggs and vanilla, beat well. Pour on the dough. Peel and core the apples an cut in slices. In a small bowl mix augar an cinnamnon dip the apples slices in this mixture and arrange them like tiles on the batter. Sprinkle remaining cinnamnon sugar over the apples.
Bake : At 450°F/220°C for 10 minutes, reduce heat to 375/190°C and let bake for another 30 minutes

Apfelkuchen «Bavaroise»

Note: This tart is almost too sweet with the spple slices dipped in sugar. Next time I’ll just sprinkle some cinnamnon suger over the apples.
Apfelkuchen «Bavaroise»