Apple Tart with calvados crispy
Ingredients for approx. 16 pieces.

Ingredients

Butter and breadcrumbs for the baking Tin
7 (small apples (ca. 700 grams
3-4 tablespoons lemon juice
160 grams (soft) butter
175 grams of sugar
1 sachet vanilla sugar
Salt
3 eggs
175 grams flour
2 teaspoons baking powder
3 tablespoons milk
75 grams walnuts
3-4 tablespoons calvados (Apple brandy)

Instructions

Grease a springform Pan (26 cm) in and sprinkle it with breadcrumbs. Peel the apples, cut them
And remove core.

Unzip them to the rounded side in with a fork or cut them with a knife.
Drizzle them with the lemon juice.

Stir in 125 g butter, 100 grams of sugar, the vanilla sugar and a pinch of salt until a cream. Stir in the eggs one by one by. mix the flour and baking powder.

Stir in the flour and the milk
Alternately in small quantities by the batter.

Spread the batter into the form.
Add the apples with the convex side facing up on the URbeslag.bak the Apple Pie ca. 30 minutes in a preheated oven (electric 175 degrees/150 degrees hot air/gas position 2)

Chop the walnuts coarsely. Karamelliseer 75 grams of sugar until it is golden brown and take the pan from the heat. stir 35 grams of butter.

Add the calvados little by little. Put the pan briefly on the heat and stir the mixture is smooth. take the pan from the heat and stir in the walnuts by the mixture.

divide the crispy right away about the cake. Bake the cake at the same temperature another ca. 10 minutes. take the cake right out of the form.

allow it to cool.

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Crispy Fried Wontons

Fried wontons they are very easy to make and you can be creative with the filling. The base in this recipe is ground pork, but you can use chicken or even turkey. I love adding some shrimp to give it a richer and savorier taste, but I’ve had equal success using scallops and crabmeat.



Ingredients

Makes 24–36 or serves 6 as an appetizer or snack
1 packet store-bought wonton wrappers Oil, for deep-frying


Filling

8 oz (250 g) ground pork
4 oz (100 g) raw shrimp, finely chopped
One 1/2 in (1.25 cm) piece fresh ginger, peeled and grated 1 green onion (scallion), trimmed and cut into small rounds
1 teaspoon sesame oil
1 teaspoon Chinese rice wine or sherry
1 teaspoon salt
3 dashes white pepper

Instructions

1 Make the Filling by combining all the ingredients together. Chill the Filling in the refrigerator for 30 minutes.

2 Wrap the wontons by following the instructional picture guide on this page.

3 Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a wok or stock-pot to 350°F (175°C) for deep-frying. Gently drop the wrapped wontons into the oil and deep-fry in batches.

4 Deep-fry the wontons until they turn a light golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the wontons on a wire rack or a dish lined with paper towels. Serve immediately.

COOK'S NOTE: There are different sizes of wonton wrappers in the marketplace. Use 1 teaspoon of the Filling if the wonton wrappers are smaller, which yields about 36 wontons.

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