Apple Tompoucen Recipe

Ingredients

4 slices Butter Puff
Icing sugar
100 gram Mascarpone
1 teaspoon cinnamon
Grate of 1/3 Lemon
2 cm fresh ginger root (grated)
4 tablespoons sugar (brown caster sugar)
2 apples, peeled and thin slices
1 tablespoon cream butter

Instructions

Preheat the oven to 200 degrees (or 210 degrees for hot air)
Coated a baking sheet with baking paper.

Cut all puff bites in half and prick it with a fork(otherwise they will rise too much.

Bake the 8 pieces of puff light brown in about 15 minutes.
Remove the puff pastry from the oven and sprinkle with powdered sugar, that you shake through a sieve.

Put back in the oven, and bake another 1 minute, so that the sugar karamelliseert.
Set aside and let cool.

Grab a bowl and whisk with the blender the mascarpone along with the lemon grater, cinnamon powder, ginger, and 2 tablespoons of sugar.

Heat the butter in a saucepan and fry the pieces of apple with the remaining sugar (2 tablespoons.

Bake until the sugar is caramelised. Let the apples cool well.

Always put 2 puff halves before you and spread 1 half with the Mascarponecrême. Put thereupon overlapping the slices of apple and put the other half puff pastry top.

Do this 4 times, to make 4 tompoucen.

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Plum meat patties Recipe
for 4 persons

Ingredients

250 grams dried plums
Water to soak them.
1 large onion
60 grams butter
350 grams raw minced beef
1/2 red paprika (fresh or canned)
2 large tomatoes
Some pepper and salt.
4 teaspoons of sugar
2 teaspoons cinnamon
2 to 3 tablespoons white wine or pruimenat.

For the crust dough:

350 grams flour
A pinch of salt.
A pinch cinnamon.
175 grams butter
Water to bind.

For shining: 1 egg.

For garnish:

Save 1/2 red peppers (fresh or canned).

Instructions

Soak the plums for 1 night, stew them in approx. 1 hour and let them drain.

Keep Half of the plums aside for garnishing. Pitted and cut the rest of the plums and mix them with the sliced, with the light in butter baked onion.

Add the minced meat, the chopped peppers, the chopped tomatoes, pepper and salt, the sugar and the cinnamon.

Moisten the mixture with the wine or the pruimenat.

 Sift the flour with the salt and the cinnamon, cut the butter into it finely and bind the dough with some water.

Roll out the dough thinly and make 4 squares of it.

Put the filling on the dough and save the dots over each other to the middle.

 Stick the dots of the dough tightly and make the leftover dough some garnish. Cover the patties with the loosely beaten egg.

Bake them for about 25 minutes until the patties start to become brown.

Reduce the temperature during the last 20 minutes.

Serve: Serve hot or cold, garnished with lettuce, plums and a piece of paprika-filled plums.

Main kitchenware: Pan, baking sheet.
Preparation: 30 ' minutes and a night to soak the plums.
Preparation time: 1.3/4 hours.

Oven: Very hot to hot, 220 à 230 ° degrees, gas 6-7. Then warm, 190 degrees, gas 4-5. Put the baking sheet slightly above the middle of the oven.

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Whipped cream puffs with chocolate
for 12 medium sized puffs

Ingredients

1.1/2 dl water
30 grams butter or margarine
90 gram flour
A pinch of salt
2 large eggs.

For the chocolate sauce:

180 grams of brown sugar
90 grams of cocoa
2.1/2 dl milk
A few drops of vanilla essence.

For serving: 1.1/2 a 2.1/2 dl whipped cream.

Instructions

Slowly bring the water and the butter to a boil. Add the flour and salt.

Take the pan from the heat and whisk the mixture to a smooth mass.

Whisk as the dough has cooled, bit for bit the loosely whipped eggs through the dough.

Spray or place with a spoon of heaps of dough on the greased baking sheet (about a full coffee spoon for each puffs).

Bake the puffs in the hot oven at 220 a 230 degrees, gas 6-7.

Place the tray-plate above the middle of the oven for 20 to 25 minutes; small puffs only 10 to 15 minutes.

Chocolate sauce: Put all the ingredients for the chocolate sauce in a saucepan.

Stir until the sugar is dissolved and boil the mixture in 2 minutes to a thick, well pouring sauce. Let it cool down.

Serving: Cut the puffs open, let them cool and fill them with whipped cream. Stack them on a platter and pour the chocolate sauce over it.

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Filled puff pastry with spinach, nuts and dip

Ingredients

8 sheets of puff pastry
1 onion
3 cloves garlic
2 tablespoons sliced parsley
100 grams fresh spinach
100 grams Mixed nuts
1 egg
Salt and pepper
Olive oil
Baking paper or silicon mat

Method of Preparation:

Preheat the oven to 175 degrees.
Chop a onion and 3 cloves of garlic.
Heat a pan with a little olive oil.

Bake the onion, garlic, spinach and the mixed nuts briefly.
Then let the mixture cool down, then add
The chopped parsley, salt and paper to taste.

Place the sheets of puff pastry on the cutting board to thaw.
Cut the sheets in half.

Then divide the cooled mixture over the
Sheets of puff pastry, the mixture in the middle of a sheet.
Separate an egg and store both the protein and the yolk.

Cover the edges of the puff pastry with protein and then lay
And then put the other part of the sheet top.
Press the edges well to make a package.

Place the puff packages on a baking sheet with a silicon mat or baking paper.
Cover the packages at the top with the egg yolk.
Bake the packages 10 minutes in the oven at 175 degrees.

Ingredients Dip

2 tablespoons creme fraiche
3 tablespoons majonaise
2 tablespoons vinegar
Salt and pepper
Possibly 50 grams of olives.

Chop the olives finely
Mix the olives with the mayonnaise,
Vinegar and creme fraiche and bring to taste,
with salt and pepper.
We omitted the olives

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