Gastronomy

Lucia’s cats

A couple of months back I was talking about Swedish cinnamon buns and if you care to scroll down my blog, you will find the recipe. Today, I would like to talk about another Swedish treasure- delicious saffron buns that remind of curled cats, called Lussekatter (Lucia’s cats).

These buns are traditionally made on December 13th for the occasion of Saint Lucia’s day.  

Lucia of Syracuse, otherwise known as Saint Lucy, was a Christian martyr who died during the Diocletianic Persecution: the last and most severe persecution of Christians in the Roman Empire. According to the story around her life, she was a devout woman who gave her riches to the poor, and having consecrated her virginity to God, refused to marry a pagan nobleman. 

Lucia’s death came in 304 AD. Her story reached Sweden gradually, from Sicily via England and Germany. As Lucia shares its root with the Latin word lux, which means light, and as the Feast of Saint Lucia coincided with the winter solstice, this only emphasised 13th December as the Swedish festival of light. 

What I love about the history of these lovely buns is that they are made to bring the light into a dull and dark Swedish winter. I find that very romantic.

Lussekatter recipe

ingredients: 100 grams of melted butter, 250 ml of warm milk, 1/2 gram of saffron, 1 teaspoon of sugar, 3 tablespoons of yeast, 1 pinch of salt, 1/3 cup of lukewarm water, 1 egg, 425-475 grams of flour, raisins.

egg wash: 1 egg, 1 tablespoon of milk.

Soak raisins in some water and leave for 30 minutes.

Add yeast to lukewarm water together with 1 teaspoon of sugar and leave until foams up. Grind the saffron and put in a mortar together with little sugar and crush it. Add it to milk. Beat the egg a little and add to the milk mixture. Melt butter and add to the milk as well. Add salt. Mix well to combine.

Add a little flour and add yeast. Mix and add flour gradually. Use a wooden spoon to mix and then knead with your hands. If the dough is sticky, add a bit more flour, but don’t exceed 3/4 of a cup. 

Put in a bowl and cover with plastic wrap and leave for 45 minutes. Roll the dough, cut into strips and shape into letter S. Cover and let it rise for about half an hour.

Mix egg and milk and brush each bun. Put one raisin in each swirl ( two raisins per bun ).

Bake at 200ºC between 11 and 15 minutes, depending on your oven.

As you see, these are very easy to make and very delicious to eat. Let them bring the love and the light into your homes as well. Long winter nights taste better in warm colours. With love, Tatjana. 

 

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Gastronomy

I got gnocchied away

Rustic… Homemade… Delicious… Comforting… No wonder why people turn to food when they face problems. In sadness. In heartbreak. Most find comfort in food. I find comfort in preparing food. It throws me in a completely different dimension, it gives me special powers. Nothing more powerful than a woman with an apron holding a sharp knife, I’m telling you.

I love Italian food. ( And Middle Eastern and Mexican as well ). I love food trips through Italy. I have always wanted to spend some time exploring the Italian countryside and learning to prepare authentic Italian food from the Italian grandmothers. This is still on my bucket list.

There was this place called Riomaggiore where I had eaten fantastic gnocchi. I love gnocchi, the soft pillows made of potato dough that entice all the taste buds. I love them in basic tomato sauce, in pesto sauce, with burned butter, sage and Parmesan cheese, or with truffles and Pecorino. I could eat them plain as well. If they are nicely done, of course. If they are rubbery and hard to the tooth, I’d turn my back on them.

Of course, the point of home cooking is occasional suffering followed by culinary disasters. Whoever is learning, makes mistakes. Whoever is working hard, often forgets to put crucial ingredients in the dish they are making. It is all good and it happens to the best of us. So, I shall not lie and say my gnocchi came out perfect the first time. Maybe after 15th time, they were great. Repetition is the mother of learning and it applies to everything.

Gnocchi dough recipe

ingredients: 2 potatoes, 2 cups of all-purpose flour, 1 egg.

Boil the potatoes in salted water between 15 to 17 minutes. You want them to be soft, but still firm to touch. Discard the water and mash the potatoes.

Take one cup of mashed potato and mix with flour and egg. Knead the dough well until it forms a ball. Take pieces of dough and roll them out using your hands into long “snakes”. Put some flour on your working surface and cut into 1 cm pieces. If you have the gnocchi board, this is the time to press them onto it, to create the striped pattern. You can press each with a fork as well. Or, you can leave them as they are.

Take a bigger pot, fill it with water and add some salt. When it starts boiling, put your prepared gnocchi into the water and boil them around 4 to 6 minutes. You will know they are done when they rise on top. Drain.

Add your gnocchi to the desired sauce and serve.

My favourite tomato sauce  recipe

ingredients: 7 cups of finely chopped tomato, 1/2 cup of olive oil, 4 chopped carrots, 3 cloves of finely minced garlic, salt to taste, 2 teaspoons of granulated white sugar, 1 big onion (finely chopped).

Heat the oil and saute onion and carrots. When the onion becomes translucent, add the garlic. Saute for a minute and add tomato. Cover and let simmer for about 20 minutes. Uncover and let it reduce, for about some 30 minutes. At this point, your sauce is ready. If you like smoother sauce with no chunks, you can puree it, using the hand blender. Season with salt and sugar. Of course, you could add basil, oregano, or dried Italian herbs to it. Sometimes, when I am really feeling naughty, I add some shaved Parmesan. Sometimes even cheddar, I must admit. The truth is, when you have the perfect gnocchi, every sauce will make you happy.

I hope you will enjoy having your apron on and play the role of Sophia Loren in your kitchen, meaning- smile on the face, high heels on your feet, tiny waist in a vintage dress and seductive eyes under long eyelashes… Ok… I got a little gnocchied away. With love, Tatjana.

 

 

Gastronomy

The lady in red

The lady in red is dancing with me, cheek to cheek,
There’s nobody here, it’s just you and me,
It’s where I want to be,
But I hardly know this beauty by my side,
I’ll never forget the way you look tonight;
Chris de Burgh

You remember this song? I loved it in my teenage years. Now I connect it to the encounter with a very interesting person in late February this year. Strange how our minds work. Every single object, colour, detail, song,…, has a story in our hearts. For example, when I put on my favourite perfume I remember the sad moment when my grandfather died because I was wearing it on that day. Examples are many. A few days ago I was walking late in the afternoon and kept thinking of this kind of information our minds are cluttered with.

Why can’t we forget certain people and certain happenings that went through our lives? Are they really so important that we stamped them with additional “bookmarks” I previously mentioned? Do I really need backup songs for my heartbreak and perfume for my tears reminiscence? What to do with all this data? In which file to keep it? I can’t delete it. Perhaps formatting it and keeping in some hidden drawer can help… That’s not my style though. 

I embrace it all. The good and the bad. The painful and hilarious. I thank God every single day for giving me my life. The exact same one in which I have suffered so many times. But, also it is the same one that gifted me with millions of the happiest moments.

Life. A miraculous set of feelings and memories. And all of us has a different one. How perfect is that? So many differences and so much togetherness… So much love. So many glorious things that are about to happen.

This red beauty I am making today is bringing some lovely memories when I was sixteen years old and my best friend and I discussed her failed attempt to kiss a boy she was obsessed with. We were eating and thinking we had collected all the wisdom of the world. We exchanged some pretty mature bits of advice, but I swore that conversation was going to be safe with me. She will forgive me giving you a hint of it. I am not sure she even remembers it, she forgets EVERYTHING. But, I’ve made a promise and I am planning to keep it.

Secret covered in red pie recipe

ingredients for the crust: 2 1/2 cups of all-purpose flour, 1/2 teaspoon of salt, 1 tablespoon of powder sugar, 225 grams of butter, 6 tablespoons of cold water.

ingredients for the filling: 4 1/2 cups of fresh pitted cherries, 1/4 of a cup of cornstarch, 3/4 of a cup sugar, 1 teaspoon of vanilla extract, 1 tablespoon of freshly squeezed lemon juice, a pinch of salt, 28 grams of butter cut in small cubes.

ingredients for glaze and garnish: 1 egg yolk, 1 tablespoon of heavy whipping cream, 1 tablespoon of sugar.

Mix sugar and butter and add the rest of the ingredients for the crust. refrigerate for 20 minutes. Divide the crust in 3/4 to 1/4 ratio. Take the 3/4 of the dough and cover the 9-inch baking pie pan.

Mix all the ingredients for the filling (except butter) and discard the liquid that remains in the bowl.  Put the cherries in the prepared pan and put butter cubes on them. Roll out the second part of the dough and cover the pie entirely, with few cuts in the middle or roll out and cut into strips to make a net pattern. I sometimes cut the heart shapes and put them in four circles. The middle remains uncovered and the filling looks like a love heart itself.

Put the prepared pie in the fridge for half an hour.

Mix egg yolk and cream and brush the top crust. Sprinkle with sugar. 

Bake for 20 minutes at 200ºC. Decrease the temperature to 175ºC and bake for additional 30 to 42 minutes, depending on your oven. The crust needs to be golden brown and the filling should be bubbling all over the place. As far as my oven is concerned, I bake it for additional 32 minutes. It would be good to put some aluminum foil below the baking pan in case the filling drips everywhere. You will certainly not enjoy eating this pie if you have to clean the oven.

This is a rustic, old-fashioned dessert that is perfect for the coming season. You can use frozen cherries in the same amount as well. As for the canned ones, I wouldn’t recommend using them. But, if that is what you like, go right ahead. No judgment here. This is a zen zone. Zone where memories are shared with joy and tears, where hearts are welcomed in all their shapes and cuts. With love, Tatjana.

Gastronomy

Love is in shades of gray

“But I’m a selfish man. I’ve wanted you since you fell into my office. You are exquisite, honest, warm, strong, witty, beguilingly innocent; the list is endless. I’m in awe of you. I want you, and the thought of anyone else having you is like a knife twisting in my dark soul.”

 E.L. James, Fifty Shades Darker

 

Love is never black and white. The truth, the feelings, the needs are always hidden somewhere in between. We say lots of things we don’t mean to each other and what we really feel remains sealed in our throats forever. That’s how the love dies, it gets killed by refusing to be open and vulnerable to the one we claim we love. Words love easily, words fly everywhere… But, those thoughts we only dare to say to ourselves are the thoughts that count. Those feelings show who we really are. 

I have never had a problem verbalizing my feelings. Maybe because I grew up in a family where feelings are normal things to share, where it is ok for men to cry publicly and it is ok for them to show affection to their women and children. I am the daughter of the most gentle and loving man in the world. Sometimes I tell him that I blame him and Jane Austen for my romanticism. Also, I often times feel I was “too loved” and too protected and maybe idealistically prepared for the life. I wasn’t taught to play games, which got me burned a couple of times in past years. Still, I haven’t learned to play the games. But, I’ve learned to turn my back and refuse to play.

When I think of black and white, I think of three objects of my love. My cat, Michael Jackson and Oreo® cookies. When I think of black and white dessert, of course it will be Oreo cheesecake. Made by accident when everything else failed and had risen like the Phoenix from the ashes and saved the day. It saved the day when nothing went well and made many people happy. In the end, all was perfect. Nothing bonds people like the food does.

I’ve started this post with a with a quote taken from Fifty shades Darker. I often wonder if Mr Grey’s kinky side would be attractive and praised by women worldwide if he were an overweight bus driver with a modest paycheck? I would like to think that among billions of women, some would answer this question with a – yes.

Easy Oreo cheesecake recipe

ingredients for the crust: 24 Oreo cookies (crushed in food processor), 65 grams of melted butter. (use the 9 inch springform)

ingredients for the filling: 450 grams of cream cheese (I always use Philadelphia because of my fascination with Rocky Balboa), 1/2 cup + 1 tablespoon of powder sugar, 1 teaspoon of vanilla extract, 2 cups of heavy whipping cream, 20 Oreo cookies (crushed in blender).

Mix Oreo crumbs with butter and press well into the springform. Refrigerate.

Mix cheese until smooth. Add sugar and vanilla and beat well. Add the whipping cream and mix from 5 to 7 minutes, depending on desired consistency. I suggest soft peaks. Fold in Oreo crumbs. Put over the base and refrigerate over night.

I am sure after you have tasted this dessert, this will be the only association with the famous Shades of Grey (or gray, in this case). Hope you enjoy exploring your darker side(s) and embrace that hidden part of yourself. With love, Tatjana.

Gastronomy

Bésame, bésame mucho, como si fuera esta noche la última vez…

It’s no virtue to gain the whole world. Just gain the heart of one person.
Saadi

Rain, soft music and Persian poetry… My kind of weekend getaway. Every time someone comes to visit, they say- your home is so warm, I feel safe and protected, I feel love. I’ve cried a lot after hearing these words. Made me happy that people I love felt at home at my home. That is the greatest compliment I could get.

I think our inner peace or anger translate into the space we live in. I think the energy we emit attracts the people of the same energy values. When I come home and lock the door, I make sure that all the issues remain on the other side.

My sanctuary. My base. Romantic nights filled with the scent of burning candles and fireplace. My cat Isozaki lazily napping and contemplating his next meal. Andrea Bocelli in the background and his angelic voice singing Bésame mucho. Croissants in the oven. Laptop and article on Ethics of sexuality in making… Mother on the phone asking how my day was. Thoughts inspired by the beloved one. Smiling for no particular reasons… Home. Place where I am me, in my silly Catwoman slippers watching Only fools and horses and cracking up on English humour. The place where my family and friends feel they belong to. My heart and my home are big enough to receive all of them.

In moments of solitude, I like to lay down covered with a soft blanket and drink something red. Non-alcoholic. Sweet. Delicious. The recipe follows.

Fire kisses drink recipe

ingredients: 1,75 litres of cranberry juice, 2 1/2 cups of apple juice, 1 cup of raspberry, strawberry or blueberry juice, 1/3 of a cup sugar (optional), 3 cinnamon sticks, 1 teaspoon of whole allspice, 1 teaspoon of nutmeg, orange slices, fresh berries or whole cloves for garnish.

Combine all ingredients, except garnishes, in a large saucepan. Heat to boiling, reduce heat and simmer for 10 minutes. Strain and remove the spices. Place in a heatproof bowl. Garnish with orange slices and/or berries and/or whole cloves.

This is a perfect drink when it is raining or snowing. It warms you up and feeds your bright side. Red can never make you feel bad. Put some red lipstick on and indulge… May your imagination go wild. And not just imagination… With love, Tatjana.

Gastronomy

I love bananas and bananas love me

When I was a child, my grandmother used to make some swiss roll filled with vanilla cream, bananas and covered with coconut. It was a very summery and very tropical dessert that was my favourite. I was really addicted to it. I always say- mmmm…, when I remember it.

After I grew up and started baking on my own, I have discovered a beauty of the banana bread. A perfect breakfast or brunch companion, tea party or dinner friend. Perfect for any occasion. The plus side is that is really easy to make. Even the clumsiest baker and a complete ignorant when it comes to oven induced art will not face any problems with this recipe. Just do it with love, because love is the must-have ingredient when it comes to culinary attempts.

The best banana bread recipe

ingredients: 1 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 2 eggs, 1 teaspoon of vanilla extract, 113 grams of softened butter, 3/4 of a cup of light brown sugar (you can put 1 cup of sugar if you prefer sweeter banana bread), 3 very ripe bananas (peeled and mashed with a fork), 1/2 cup of toasted and chopped walnuts.

 Mix butter with sugar until light and fluffy. Add eggs (one at the time), vanilla, bananas and other ingredients. Pour into a greased loaf pan (9x5x3 inches).

Bake at 180ºC between 45 and 55 minutes, depending on your oven. Cool the bread in the pan for some 10 minutes and then transfer it to the wire rack. Wrap immediately in plastic wrap and set aside. This bread is the best when served the next day.

Also, my mother loves cinnamon, so when I am baking for her, I add 1/2 of a teaspoon of ground cinnamon into the batter. You could ground the walnuts as well, in case you don’t like chopped.

As always, I hope you enjoy this banana bread because it is a great thing to make when you have dying bananas suffering on the counter. I dislike waste of all kinds, so I love these “kitchen-cleaning” recipes. I am the happiest when I am baking late in the night or at the dawn, especially if I have guests. It is always a great feeling to wake up as something delicious is spreading its magic out of the oven… With love, Tatjana.

Gastronomy

Love in a French way

No, I am not going to talk about kissing. I am not going to talk about the La Dame aux Camélias and her sad quest for love in the merciless Parisian streets either.

I am going to talk about a much lighter subject that we all love and occasionally crave. Baguette. A treasure. Bread was always observed as a symbol of prosperity. Do you remember the Lady, called Marie Antoinette, when told that the peasants are living in poverty and have no bread to eat, she said – let them eat cake? Or Victor Hugo, who, in Les Misérables talks about poor Valjean being jailed after stealing a loaf of bread? Concerning baguette, there are many stories that mention its origin. Some even mention Napoleon, some mention famous bakers, some stories dating from the mid-nineteenth century mention 2 meters long loaves. No matter which story we choose as a reliable source of the history of the baguette, I am very happy that this type of bread came to someone’s mind.

You know I am a passionate baker. I made my first bread at the age of twelve and I have been hooked ever since. Most probably this love of mine will never die. 

All I can think about now is a delicious bruschetta with toasted baguette, some olive tapenade and some cherry tomatoes on top… Most probably I’d drink my famous hibiscus drink with it. Don’t listen to me, I am usually able to mix unmixable things. But, that’s just me. 

The easiest seduction loaf recipe

ingredients: 2 1/2 cups of flour, 1 cup of lukewarm water, 1 tablespoon of sugar, 1 1/2 teaspoon of yeast, 1 teaspoon of salt, 1 egg white, 1 tablespoon of water.

Mix water, flour, yeast, sugar, and salt and knead the dough for about 20 minutes. Place the dough in the well-greased bowl and coat all sides. Leave to rise for about 35 minutes. Divide into two and shape your baguettes. Put on a baking sheet covered with wax paper. Cut deep diagonal slashes across loaves every 2 inches. Cover with plastic wrap and let rise for 40 minutes.

Mix egg white with water and brush your baguettes. (You don’t have to do this, I often times brush it with extra flour, I love that rustic look). Bake at 190ºC for about 20 to 25 minutes, depending on your oven.

French bakeries bake their bread at extremely high temperatures with humidity. Put a bowl of water in the oven for humidity, and bake bread at 230ºC to get a nice crispy, chewy crust. After 15 minutes of baking, remove the water and bake bread an additional 5 minutes. I do this when I am REALLY in the mood, which is often.

I am very picky when it comes to my bread. I almost never buy bread. It is just a personal preference. This baguette is really amazing. If you like thinner baguettes, you could definitely make three out of this amount of the dough. No matter which way you decide to follow, I hope it will end in having a romantic evening with some bruschetta bites, watching Casablanca or Breakfast at Tiffany’s, or even Rambo.  La vie est belle!

 

Gastronomy

I love you, I love you, I love you…

I’ve been listening to The Beatles and The Rolling Stones a lot lately. Music + England + English music + my personal England obsessions always result in baking something that reminds me of English afternoon tea ritual. Again, I know Gingerbread cookies aren’t England-related, but… You will forgive me. Love towards something makes us too dreamy and full of illusions that we sometimes don’t gather all the facts well. But, who cares, my life – my rules, isn’t it so?

Apart from being intensely connected to England, without a single ounce of English blood in my system, I share the same connection with chocolate. I am strongly attached to chocolate. I know many of you are too. How can one not be?! Only two things are better than chocolate…

When one thinks of ginger cookies, the first they think of is Christmas. But, I am a firm believer in baking cookies during the entire year. Also, it is in my nature that I like changes. I have no attention disorders or anything similar, but I don’t like when things become routine, when same events occur, when people always talk about same things (being excused myself for talking about England all the time). I can’t say I get bored easily, but I do become restless if things stay the same for the long period of time. I am a person of action, movement,… Also, the older I get this becomes more intense as in wanting to try more new things, etc. Perhaps it is some kind of middle-age crisis. Hope not. I am not THAT old 😀

Gingery chocolatey lovely cookies recipe

ingredients: 1 1/2 cups of  chocolate chips, 2 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1/2 teaspoon of ground ginger, 1/2 teaspoon of ground cinnamon, 3 tablespoons of butter, 3 tablespoons of white granulated sugar, 1/2 cup of molasses, 1/4 cup of water.

Melt chocolate and cool it to room temperature. Beat sugar and butter and add all the other ingredients. Put in the fridge for one hour.

Roll the dough to 1/2 cm thickness and cut out the shapes. Place on a baking sheet that is covered with wax paper. Bake at 175ºC for 5-6 minutes. Let cool completely before removing them from the pan. You can decorate these as you like, as classic gingerbread cookies or you could cover them with melted chocolate. Either way you do it, you will not be disappointed. I hope you enjoy the jingling sounds of winter. With love, Tatjana.

Gastronomy

Autumn Love

Change of the seasons… Years that are disappearing behind us and hopefully bringing more beautiful ones ahead… Season to bake and enjoy food with an excuse that we need that extra fat to get us through the winter. The time when homes smell like baked pumpkins, cinnamon, and nutmeg. Season of being thankful, happy and greeting people with a big smile on the face. Autumn… I don’t know if I love it this much because I was born in November or it is because of the comfort food. Most probably the latter.

I love pumpkins. To eat them baked, pureed, in soups, pies, muffins,… Any way you serve pumpkin to me, I’ll eat it. Not to mention its health benefits. Especially for men. My maternal grandmother used to bake pumpkins a lot for all her grandchildren, so it is a long-lasting love of mine. Or shall I rather say- a delicacy I immensely enjoy?

When you look at the pumpkin- it is really not something special. It is like a zucchini in a cuter outfit or a woman with curves. But, its potential is endless. Its blend taste is easily upgraded by using spices that are so sexy and attractive, like cinnamon, allspice, nutmeg, even ginger, and cardamom. So the boring lady easily becomes an ultimate seductress that can tempt pretty much anyone (except my picky-eating mother who passionately dislikes pumpkins and sweet potatoes).

And please, don’t use canned pie filling for this recipe. Use a baked pumpkin that you pureed. You can use boiled one as well if that is what you prefer. Anything but the canned pumpkin. That one would ruin the entire thing. This recipe makes from 18 to 24 muffins, depending on the size of your muffin tin. Just don’t use the jumbo ones.

Lovely autumn muffins recipe

ingredients: 4 eggs, 1 1/4 cups of white granulated sugar, 3/4 cup of light brown sugar, 1 1/2  cups vegetable oil, 1 3/4 cups of pureed pumpkin, 3 cups all-purpose flour, 1/8 teaspoon salt, 1 tablespoon of ground cinnamon, 1/2 teaspoon of ground allspice, 1/2 teaspoon of cloves, 1/2 teaspoon of nutmeg, 1/2 teaspoon freshly grated orange zest,  2 teaspoons baking soda, 2 teaspoons baking powder.

Beat eggs. Add sugars, orange zest, oil,  and pumpkin and mix well. Mix dry ingredients together and add them to the wet mixture. Divide the batter between the cups. Bake at 180ºC between 20 to 25 minutes. 

These could be eaten for breakfast or dinner. They make a perfect dipping buddy for tea and fireplace kind of mood. Simple and perfect. Old-fashioned, some might say, but it suits this season when all we need is some extra blanket and a nice person to share the air with. Even Love is becoming old-fashioned these days. Don’t let it happen to you. Believe in its magic… With love, Tatjana.

Gastronomy

Love me while it is snowing

I have many blog posts that are scheduled for the next two or three months, but I had to write one today and have it published immediately.

It started snowing the last night. The first snow of 2017. Those big, wet snowflakes that melt even before falling on the ground. Still, it adds to the cozy mood, the fireplace, hot drinks and under blanket snuggles. This is the time when comfort food gets its real meaning and when everything warm and delicious gives a feeling of home. I am spending this entire day at home, baking everything I can remember of. Also, it is a perfect day to make gnocchi for lunch. A perfect day to indulge and enjoy. Hopefully, the waistline won’t suffer because of my passion for food. Spending the day in my kitchen since the early morning and couldn’t be happier.

Late afternoons are the time when all of us like to take a little break, read, meet some friends, eat something yummy. In one word- enjoy. Unless you are a workaholic, as I used to be. I still have the urge to finish as much work as possible during the day, but I still decide on a couple of hours of pure self-centrism. And no, that is not selfish. That is self-loving. 

Can anything be better than a good, old apple pie? It always reminds me of Donald Duck and his baking misfortunes. I don’t know how did that cross my mind …

This recipe is the easiest and the best I have tested so far. Actually, I don’t test any recipes any longer. This is the perfect dough for any sweet filling pie. I have used it for the cherry pie as well and it’s always turned out great.

Snowy magic lovely pie recipe

ingredients for the dough: 2 cups of all-purpose flour, 150 grams of butter, 1 egg, 1/2 cup of cold water, 1 teaspoon of baking powder.

ingredients for the filling: 5 apples cut into cubes, 1/2 cup of sugar, 1 teaspoon of ground cinnamon, 1/4 cup of water.

Mix all the ingredients for the dough and divide into two parts (live one part bigger than the other).

Put all the ingredients for the filling on low fire for 20 minutes and let cool for a half an hour.

Roll the dough, put the filling on top and top with the dough (you may use it in one piece, but I like to cut it into strips). You could brush it with egg white mixed with some milk at this point if you want a shiny crust.

Bake at 180ºC between 22 and 25 minutes, depending on your oven. Let it cool on a wire rack, cut and serve.

Easy, isn’t it? Ideal for those moments when you feel like a queen (or king) of the world… Lots of love, Tatjana.