Apple Gratin with Almonds

It’s a simple classic dish which has proved such a success down the ages. Apple gratin with almonds. The smell of the gratin baking in the oven is absolutely devine. It resurrects memories from childhood when Mum often  baked with apple which was of course freely available from the orchard.   

Ingredients (8-10 persons)

1.3 kg of cooking apples

1 deseeded vanilla pod split lengthways

Splash of water

Sprinkle of lemon juice

For the Almond cream topping:

150g ground almonds

150g sugar

150g soft unsalted butter

2 egg yolks 

1 whole egg

25g almond flakes

Method

Peel the apple, cut into 6 segments and discard the core. Boil the apple along with a little water (half a small cup) along with the lemon juice and the vanilla pod.  When the apple pulp is soft, remove  the lid and gently boil the juice away and remove the vanilla pod. 

When the pulp is cold place it in a tart dish of 30 cm wide and 4-5 cm high.

To make the almond cream topping:

In a bowl mix well the almond flour and sugar. Add the soft butter and egg yoke  and finally the remaining whole egg.  Whip well and place directly on top of the apple pulp.  Decorate with almond flakes and sprinkle with powdered sugar. Bake in a hot oven at 220 degrees for 15-20 minuets or until it has a nice golden colour.

Serve with créme fraiche, clotted cream or ice cream. 

The Paris Burger

The Paris burger (Paris Bœuf) is generally unknown in France or Paris as it is a Danish classic lunchtime dish. However it’s far too delicious not to be outed and tasty at any time of the day or night so here is the recipe:

serves 4

ingredients

4 slices of toast bread 

600 gram / 1.5 pounds of freshly minced beef

1 large red onion finely chopped ( normal onion can be used as well )

3-4 slices of cooked beetroot , chopped

4 tablespoons of freshly grated horseradish 

4 tablespoons of capers

4 egg yolks

Salt & pepper (to taste)

Butter for frying 

Method

Cut the rind of the toast bread and butter it, make burgers of the mince and then place the raw burger on top of the bread. Press the burger around the bread but not underneath it . Use a knife and score the burger on top.  Repeat for the other three burgers . Salt and pepper to taste.

Have the red onion and beetroot chopped; horseradish grated and capers ready.

Have four egg yolks in half of their shells.

Use a frying pan big enough for the four burgers; melt the butter and start frying on the toast bread side for 5 minutes under medium heat. Turn them over and fry on the meat side for another two/three minutes or until desired cooking colour.  It can also be served pink.

Place the burgers on a warm plate and garnish with onion, capers, beetroot and horseradish. Place the egg yolk on top of each burger and serve immediately. In Denmark and Kerrouet this dish is served with a cold beer and a Danish potato snaps!!

Pickled Cucumber

We are all deluged with cucumbers this time of year and there is a limit to the number one can consume in a salad! There is nothing worse than finding a limp member in your fridge! You can’t even throw it at somebody! Time to get smart and start pickling. Pickled cucumbers are just amazing and are such a good compliment to all sorts of dishes from pâtes to cold meats as well as in roast dinners and sandwiches. They can last for months in the fridge so it’s a great way to keep your cucumbers ( and other vegetables) through the winter months. What’s more it is so easy to do and they make great gifts for neighbours and friends.

Ingredients 

 2 kg cucumbers 

 2 tsp.  salt

 1 l Apple cider vinegar

 500-600 g cane sugar

 2 tbsp.  yellow mustard seeds

 8 pcs.  star anise

 16-20 pcs.  black peppercorns

 

Method:

 First peel the cucumbers. 

Cut in half and deseed using a spoon. 

Cut the cucumbers into small strips. Cover thoroughly in salt using your hands and place in the refrigerator until next day. 



Next day make the apple cider vinegar mixture. All the ingredients for the vinegar  are boiled up in a pan. 

The cucumbers are rinsed in ice-cold water and put in a scalded sterilised  top glass jar. 



The vinegar is poured over the cucumbers boiling hot so take care. Then close and seal the jars for storage in a dark cool place.

 If sealed jars are used, the cucumbers  can be kept for a minimum of ½-1 year; otherwise they should preferably be left in the fridge and eaten within a few months.

Don’t forget to date and label your pickled cucumbers. You might also like to pickle walnuts and any vegetable that takes your fancy!