A long long time ago ...
... eh ...
... about two years ago I started blogging with Cooking Around the World. Who would have thought I would be still doing it today!? What has happened in those two years? Where have I gotten myself to and where will this be going?
Questions and still more questions. I think what we need right now is not answers, but cake ...
Without a cake we cannot celebrate properly. That is a Sachertorte, originating from a recipe that was created in Austria ... quite some time ago. It's named after Austrian Franz Sacher, who lived in the 1830s. Whatsoever, it's one of the most famous Viennese culinary specialties. In other words, a worthy cake for my 2nd Blogiversary.
I reckon we just need some flowers then ...
Good, now we are ready. So, come along and have a piece of cake ...
These days it can be a bit hard to do things. Somehow my motivation is somewhere else. Maybe it was tired of winter and went South to a place with a more temperate climate. I wouldn't mind joining myself, but somehow I have to stay due to ... a lack of motivation. Oh, that sounds like a vicious circle.
Yesterday I had set my mind on braking the circle. I wanted to do some extended and lovely cooking. Therefore I went shopping and came home with five items, of which I needed two already anyway. To me that sounds already like ... eh ... not working. Rightly so, no special and tasty cooking.
However, I don't want to leave you with nothing.
A few days ago I brought you a chicken soup with apple compote in it. Now I bring you back the apples (not the same as in that apple compote). Last year I posted about an apple cake with marzipan in it. Today, I bring back the marzipan (also not the same one as in that cake).
The marzipan goes into the apples. How? We shall see ...
Ingredients:
3 apples
3 tsp apricot jam
about 50-100 g marzipan, depending on the size of the apples
2 walnuts, if you are good at opening them flawlessly
Splash of amaretto
A wee bit of brown sugar
Method:
Pre-heat your oven to 180 °C. Mine has a speed heating function, so I could do that later as well, after preparing the apples.
Here we go then. We start by coring those apples. I start with a knife and then go in with a spoon to scoop things out. Said and done!
Give one tsp of apricot jam into each apple.
After that you fill the apples with the marzipan to the brim making sure the apricot jam doesn't come out again whilst pushing in the marzipan.
If you have whole walnuts it would be time to crack them open. If you are good at it you get three undamaged halves of walnut easily. Otherwise, you just eat the not so nice looking parts. Should you manage flawlessly, you get only one excess part for eating right away. On the other hand you could also use pre-opened walnuts and ...
Whatever, push a half walnut into the marzipan in each apple.
Pour a splash of amaretto over each apple and then sprinkle a wee bit of brown sugar over the apples.
Finally add a little bit of water to the bowl and transfer it for about 35 minutes to the oven.
I hope you enjoy them afterwards for pudding.
I guess then, as far as I am concerned, the apple season is over for me. I also tried to bake some apple cookies, but they were not that spectacular.
What do I do know? I'm not sure. Maybe relax a bit, go to bed ... it doesn't matter, I'm not overly motivated ...
