Mini Macaroon Fruit Pies

Mini Macaroon Fruit Pies

Ingredients

Crunchy Pie Crust
4 apples
ca. 1 teaspoon of cinnamon
ca. 100 grams of almonds
1 handful of gløgg mix (mix of split almonds & raisins)
1 glass of pitted dessert cherries (370 grams )
1 deciliter of sugar
Juice of 1/2 lime
1 teaspoon of Maizenna (corn flour)
4 teaspoons of brown sugar

Making Mini Macaroon Fruit Pies

Ok, so technically this is not a recipe for macaroons, but seeing as we were a bit cheap on the dough, the top did not connect to the bottom, and voila what you get is a macaroon shape, and room for cream or ice cream under the lid I might add.

Before you start on the filling I recommend you have a go at the pie crust, following the instructions on the link above. The pie crust needs to chill for at least one hour in the fridge so having it out-of-the-way and in the fridge before you begin on the filling is a good thing. Right, you need to get your ingredient on your counter. Start with the almonds as they need to be finely ground.

Now move along to the apples, peel them, cut out the stalk and chop them into cubes. Add the cubed apples, the grated almonds, cinnamon, cherries with juice, gløggmix, lime juice and regular sugar to a pot. Let warm up and come to the boil, stirring, to make sure it does not burn. Gløggmix is a mixture of split almonds and raisins, very popular in scandinavia. When the apples are tender, take the pan of the heat and sift the mix through a strainer. Leave the mix in the strainer and put the juices back on the pot with maizenna and some brown sugar (taste the sauce before, if it’s too sweet leave the sugar out). Let the sauce thicken, before taking it back of the pot, add the strained fruit back in the pan, mixing well.

Preheat the oven to 225 degrees celsius. Take out a big muffin tray and one of the pie doughs from the fridge. Put some flour on your baking surface and start rolling out your dough, not too thin, we don’t want it breaking. There should be enough dough to make circles for all 12 macaroon pies. Use a big cup to make the circles, try one out to see if the circle is big enough to cover the bottom and the edges when it is flattened. If you want the macaroon look you use the same size for the lid. Scoop fruit mix into the dough fold and take out the dough for the lid. Same process as before unless you want it to connect all the way. I tidied the edges of the bottom and top lid together, and then I made 4 slits in the lid, as seen on the picture above, of course these slits closed, there of the pressure that separated the lid from the bottom, so alternatively you can also do it the way it is shown in this recipe.

Place the tray in the middle of your preheated oven and turn it down to a 180 degrees celsius. Leave to bake for 20-30 minutes, until the pies turn a golden brown. When the pies are golden take the muffin tray out and put it on a grid. Leave to set until cool. Use a sharp knife to cut along the edges and a fork to tip it out carefully.  As with the apple pie these little pies also keep for three days in room temperature. I kept them in one of my pretty metal boxes to be sure.

3 ways to Excite your Oats

Doughnut Peaches Oatmeal

I have a love for oatmeal, it is undeniable now that I have managed to make three different dishes with oats in the last few weeks. It’s the easiest thing in the world, its warm, fills you up and the varieties are endless. Above is oatmeal with doughnut peaches, but first the recipe for oatmeal (1 good portion).

Oatmeal

50 grams of oats
2 deciliters of milk and water
pinch of salt

Add the oats to a casserole pour over 2 decilitres of mixed milk and water and a pinch of salt. Boil up and make sure to stir. I would recommend having the casserole over medium heat. Let it boil up and there it is, oatmeal. Now what is important is to make this last, so that the different fruits are added onto the freshly boiled up oatmeal. When oatmeal sets it gets kind of chewy.

Doughnut Peaches Oatmeal

1 portion of Oatmeal
1-2 doughnut peaches
Small teaspoon of butter

Cut the peaches from the stone and into smaller pieces. Add butter to the frying pan and fry the peaches on low-medium heat until they are golden in colour,  and add to the just finished oatmeal.

Apple & Honey porridge

Apple & Honey porridge

1 portion of oatmeal
1 apple
1 kiwi (can be left out)
1 small handful of oats
1 teaspoon of butter
1 tablespoon of honey

Peel the apple and the kiwi and cut into smaller pieces. Add butter and honey to a frying pan again at low-medium heat. Add the apple, kiwi and oats and leave to cook until the apples are golden. The kiwi has a very strong taste so it is also possible to leave out the kiwi altogether and just have apple-honey porridge.

Porridge with Stewed Fruit

Porridge with Stewed Fruit

1 portion of oatmeal
1 portion of stewed fruit

Stewed fruit is just that stewed fruit. I had a few apples and peaches that were living on the edge a bit to soggy to eat, but just nice enough to stew. The process is simple, you need fruit, water, sugar and a casserole. Take out the fruit and cut out the bad bits, peel the apples if you wish, and add the fruit in chunky pieces to a casserole. About 2 table spoons of water goes into the casserole for 750 grams of fruit. I added two tea-spoons of sugar as I didn’t want it too sweet. Let simmer under lid for a while and when the fruit is softened its ready.

Tip: Stewed fruit works great as filling in pies or crumble tarts.

Add a few spoons of stewed fruit to your oatmeal and enjoy. I would say a little milk would suit well too.

For less healthier versions, sprinkle some cinnamon-sugar on top. Tastes amazing!

Enjoy your oaty breakfast!

INSPIRED BY JAMIE OLIVER

Norwegian Apple Cake

Homemade Norwegian Apple Cake

Ingredients

1 egg
2 decilitres of sugar
100 grams of butter
2 decilitres of milk
4 decilitres of plain flour
3 teaspoons of baking powder
4-6  good cooking apples (preferably more sour than sweet)
Sugar and cinnamon-mix
(2 handfuls of dried cranberries/raisins, 1 handfuls of almonds/hazelnuts)

Making Homemade Norwegian Apple Cake

Preheat the oven to 175 degrees Celsius. Crack the egg in a bowl and add sugar and whisk with a hand mixer until well combined. Melt the butter and add it to the sugar mix. Add milk, flour and baking powder and beat in with the hand mixer. Pour the dough into a round cake tin, lined with baking paper and butter the sides of the tin. Peel the apples and cut them in half. Take out the apple core and slice the apples into slices. Place the apples into the cake, one outer circle and one inner. Drizzle sugar and cinnamon on top. (I have a shaker where I have sugar and cinnamon mixed already, I like using it for my cappuccinos). For a more “adult cake” you can chop almonds and cranberries and drizzle on top before the sugar-cinnamon mix, but the cake is also great without.

Bake in a preheated oven for 45 minute to an 1 hour. Use a cake pin after 45 minutes to check whether it needs longer. Enjoy with ice cream and coffee.

Apple & Cinnamon Scones

Apple & Cinnamon Scones

Ingredients

125 grams of apple
1 teaspoon of cinnamon
1 tablespoon of sugar
450 grams of plain flour
3 teaspoons of baking powder
120 grams of margarine
1 pinch of salt
5 table spoons of milk
2 eggs

Making Apple & Cinnamon Scones

Set your oven to 200 degrees Celsius. Peel the apple and chop it into smaller pieces. Add it to a bowl with sugar and cinnamon. Mix well. Add flour, margarine and baking powder to a bowl. Mix together until it becomes a crumbly mass. Make an indentation in the mix. Whisk eggs and milk lightly together in a bowl or a cup. Add the apple to the egg and milk mix and pour it in the dent that you made in the crumbled dough. Mix well  until it all makes one dough.

Add the dough to a lightly floured work surface and roll it with a rolling-pin until it is about 2 centimetres thick. Stick out rounds ca 7 cm across, use a jar a cup or a christmas cookie form. Make as many rounds as you can, and fold the rest of the dough together, don’t knead it, and roll it out again and stick out new rounds. Do this until you’ve used up all the dough. The last one I just made with my hands. Add the scones to a baking tray covered in baking paper, brush milk on top and put the tray in the pre-heated oven. Let them sit for 12-15 minutes. When they are golden brown on top they are perfect. Take them out and let them rest on a baking grid. When they are lukewarm and ready to be eaten, cut them in half,and add a your favourite jam.

Tip: The scones freeze well. Just pop them in the oven, turn it on to 150 degrees Celsius and give them a 15 minutes.

Tip: #2 If the butter/margarine isn’t room temperature pop it into the microwave for a few seconds (only a few)

Tip: #3 check out my Bacon & Cheese Scones, my Fruity Breakfast Scones and Ham & Cheese Scones.

Müsli with Apple, Honey and Yoghurt

Müsli with Apple, Honey and Yoghurt

Ingredients

1 apple
1 tablespoon of mixed seeds
2 tablespoons of oats
1 tablespoon of raisins
1/2-1 deciliter of orange juice
Yoghurt and honey

Making Müsli with Apple, Honey and Yoghurt

Add seeds, oats and raisins to a bowl. If you want you can make a big jar with a mixture of seeds, nuts dried fruit and whatever takes your fancy, and take it out every time you are making müsli.

Coarsely grate the apple, I kept the skin on and I didn’t mind it, but feel free to peel it. Add grated apple to the oaty mix and pour over orange juice (apple juice can be used as well). Mix well and leave to soak for 10 minutes. Add a spoon of yoghurt and honey and enjoy.