Apple strudel

This is a typical dessert from the Alto Adige region. Ideally, Renetta Ruggine apples should be used because they contain little water and do not soften the dough during cooking. Apple strudel is both a summer and winter dish.

Time

1 hour and 20 minutes

Ingredients:

For pasta

• 1 lb all-purpose flour
• 1 egg
• 1 pinch salt
• 1 tablespoon sugar
• ½ cup water

For filling

• 2 lb apples
• 3 ½ oz breadcrumbs
• 1 ¾ oz butter
• 1 ¾ oz pine nuts
• 1 ¾ oz raisins
• lemon zest, grated
• 2 teaspoons Rum
• 3 ½ oz sugar
• 1 tablespoon cinnamon

Method:

40 minutes preparation + 40 minutes cooking

Step 1

Make a well in the center of the flour, place the egg inside and add the water.

Step 2

Add the rest of the ingredients and mix well.

Step 3

Make a dough which is smooth and solid.

Step 4

Melt the butter in a pan, add the bread crumbs and brown well.

Step 5

Cut the apples into segments.

Step 6

Mix the apples with the bread crumbs, pine kernels, raisins, grated lemon, cinnamon and the remaining ingredients. Leave it all to gain flavor.

Step 7

Roll out the dough and lay the filling on top.

Step 8

Close the dough by wrapping up the filling carefully, prick all over with a fork, brush with sunflower oil and sprinkle some pine kernels on top. Put the strudel into the oven for about 40 minutes at a temperature of 425°F.

CHEF'S TIPS

The filling must be made some hours before to exalt the flavor.

Seal the dough well and bake in a preheated oven.

Food History:

Even if people generally think that strudel is an Austrian dish, this sweet is originally Turkish. In fact, the precursor to the strudel is baklava, a Turkish dessert stuffed with dried fruit and spices. The Hungarians and Austrians were introduced to baklava during the invasion of Eastern Europe by the Ottoman Empire during the 16th century. From 1526 to 1699, the Turks dominated the Hungary and, during these two centuries, the Hungarians adopted many different aspects of the Ottoman culture, including various Turkish recipes.
In 1699, when the Turks lost their power over Hungary to the Hapsburgs, the recipe for baklava spread throughout Austria and became known as strudel. Unlike traditional baklava, strudel was made with the apples that grew across Europe.
During the Congress of Vienna in 1816, Austria gained control of Venice and the surrounding region and strudel spread throughout Northeastern Italy.

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Chocolate Peanut Butter Banana Bread

Ingredients:

• 2 slightly beaten eggs 
• 1 cup mashed banana (2-3 medium) 
• 3/4 cup sugar 
• 1/2 cup creamy peanut butter 
• 1/2 cup milk 
• 2 cups self-rising flour 
• 3/4 cup semi-sweet chocolate chips 

Method:

1. Grease the bottom and 1/2 inch up the sides of two loaf pans; set aside. 
2. In a medium mixing bowl stir together the eggs, bananas, sugar, peanut butter, and milk. 
3. Stir in the flour just until moistened (batter should be lumpy). Fold in chocolate and spoon batter into the prepared pans. 
4. Bake in a 350°F oven about 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pans on a wire rack for 10 minutes. 
5. Remove loaves from pans. Cool completely on a wire rack. Wrap and store overnight for easier slicing. 

**If you do not have self-rising flour, substitute with 2 cups all-purpose flour plus 2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoons baking soda.

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Kunafa

Kunafa is traditionally eaten during Ramadan in Arab and middle-eastern countries.I love making this, it is so easy .

Ingredients:

For the syrup:

• 1 1/2 cups sugar
• 1 1/4 cup water
• 2 tbs lemon juice
• 1 tbs orange blossom water or rose water

Cheese filling:

• 1 pound mozzarella
• 1/2 pound ricotta
• 2 tbs sugar
• 2 tbs orange blossom water or rose water
• (blend all this together in a processor)

For pastry:

• 1 pound of defrosted kataifi
• 2 sticks of unsalted butter
• pistachios to garnish

Method:

1. Make your syrup first. Add ingredients and stir on low heat until syrup is thick! Allow to cool then place in fridge.
2. Place your kataifi in a large bowl with your butter, mix and untangle the strings. You will use a 11-12 inch pie pan. Place half of the pastry in the bottom of the pan. Then add cheese filling, pressing down with hand, add remaining of pastry strings. Bake in a 325 f over for 45 mins.
3. After pastry has baked I always place the pan on the stove eye for a few seconds to make my top brown and not pale. With a butter knife go around kunafa, place plate on top and flip. Now you decorate with your nuts(Pista). I grind mine in a processor. 
4. Add the sugar syrup before and after. Then ct into pieces and serve.

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Arabic Mahalabiyya

Ingredients:

• 2 tablespoons cornstarch
• 1/4 cup ground rice
• 4-1/2 cups milk
• 1/2 cup sugar, or more to taste
• 1 tablespoon orange blossom water
• 1-1/2 tablespoon rose water
• 3 tablespoons clear honey
• 1/3 cup blanched almonds, coarsely chopped
• 1/2 cup pistachios, coarsely chopped

Method:

1. Mix the cornstarch and ground rice with 1/2 cup cold milk, making sure to break all lumps. In a large non-stick pan, bring 4 cups of milk to boil. Add cornstarch mixture, stirring vigorously with a wooden spoon. Keep heat on low, stirring constantly, until you feel a light resistance. Continue to cook 15-20 minutes, or until cream thickens.
2. Be careful to not scrape bottom of pan, so mixture does not have burnt taste. Stir in orange blossom water and 1 tablespoon of rose water, cook for a few minutes. Let the cream cool, place in serving bowl then chill in refrigerator with top covered with plastic wrap, the longer you chill the better it taste.
3. When the pudding is cold, prepare honey syrup in a small pan by bringing honey and 1/2 cup water to a boil. Stir well and add remaining 1/2 tablespoon of rose water. Let cool, and then pour over chilled cream. Allow to sit a few minutes then sprinkle almonds and pistachios over the top.

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Yogurt Samosas

Ingredients:

• 1 cup yogurt (plain)
• 1 tablespoon vegetable oil
• 2 finely chopped onions 
• 1 teaspoon curry powder
• 1/2 teaspoon chili powder
• 2 tablespoons chopped fresh coriander
• 1/4 cup chopped fresh coriander
• 1 cup all-purpose flour
• 1 pack of samosa pastry (easily available in the market)
• 3 tablespoons half-and-half cream
• 1/2 cup plain yogurt
• 1/4 cup water
• 3 cups oil for frying, or as needed

Method:

• Heat one tablespoon of oil in a pan. Make sure, you keep it on medium heat.
• Add the chopped onion and stir fry them until they turn brown.
• Add in 1 cup yogurt, curry powder, chili powder, and 2 tablespoons of coriander. Cook and stir until a thick form appears. Remove from the heat, and add in the remaining coriander.
• Take one layer of samosa patti or pastry and spread it. Place about 1 tablespoon of the onion mixture onto the corner, a bit further from the edge of the patti.
• Fold up into fourths toward the opposite side to hem in the filling. Beginning from the filled end, fold towards the other end in a triangular shape, pressing the edges with damp fingers to seal. Repeat with remaining filling and sheets. 
• Heat 3/4 inch of oil in a deep heavy pan or karhai over medium-high heat.
• Take a small bowl. Add the remaining yogurt, the cream and the mentioned water quantity. Dip the samosas in the yogurt mixture, then scour in flour and gently put them in the karhai.
• Fry in small batches. Make sure they are not coming in contact with eeachother. 
• Fry each of them for about 4 minutes, turning once. 
• Drain on paper towels and serve warm.

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