Apple and Rhubarb Crumble Pie

New beginnings in life can be challenging, but always bring good things too. Best thing that happened to me in this new chapter of my life is that I got bonus: 3 beautiful step-daughters... So when my 2 sons and my 3 step-daughters visiting, it makes my dear B. and me very happy.

The other day, when we had a get-together, I made this pie... I loved the contrast between soft apple-rhubarb filling and crispy crumbly crust. Girls loved it too...One of the best I made so far!

Ingredients:

Crust-

250 g flour

125 g almonds, ground (I used walnuts)

125 g golden caster sugar

250 g butter, diced, chilled

Filling-

450 g apples, diced

300 g rhubarb, diced

80 g golden caster sugar

1/2 tsp cinnamon

1 tbs semolina

Topping-

1 tbs brown sugar

1/2 tsp cinnamon

Method:

First make filling; Cook apples and rhubarb with sugar, until soft. Let it cool, then add semolina and cinnamon.

Prehet oven to 180*C; prepare a cake / pie tin.

Process all ingredients for the crust until crumbly. Spoon 2/3 of this into a cake tin; press with spoon making sure you make a 'wall' to hold the filling. Put filling onto it, then add the rest of crumble on top. Sprinkle with sugar and cinnamon. bake for 45-50 minutes. Serve with double cream.

Hrskava Pita sa Rabarbarbarom i Jabukama

Novi pocetci u zivotu mogu biti izazivajuci, ali uvijek nose sa sobom i dobre stvari. Jedna od najboljih stvari koja se meni desila u mom novom poglavlju je ta da sam dobila 3 divne pastorke / pokcerke... Kada moja 2 sina i moje 3 nove kcerke dodju u posjetu,  moj dragi B. i ja smo jako sretni.

Neki dan sam za njihovu posjetu pravila ovu divnu pitu. Dopao mi se kontrast u okusima - mekani filing i hrskava okolina. Svidjelo se i djevojkama...Jedna od najboljih hrskavih pita koje sam do sada pravila!

Potrebno:

Hrskava podloga-

250 gr brasna

125 gr badema, mljevenih (ja sam koristila orahe)

125 gr sitnog secera ('zlatnog' po mogucnosti)

250 gr maslaca, rezanog, rashladjenog

Fil-

450 gr jabuka, sjecene na kockice

300 gr rabarbare, sjeckane

80 gr 'zlatnog' secera

1/2 k cimeta

1 K griza / krupice

Posip-

1 K braon secera

1/2 k cimeta

Nacin:

Najprije napravite fil; stavite jabuke, rabarbaru i secer da se kuhaju dok ne omeksa. Ostavite prohladiti, pa umijesajte cimet i griz.

Ukljucite rernu na 180*C; pripremite obruc za kolac ili pitu.

Stavite sve sastojke za hrskavu podlogu u elektricnu sjeckalicu i ukljucite dok se ne pocnu stvarati mrvice. 2/3 od ove smjese utisnite u kalup, vodeci racuna da napravite 'zid' za fil. Ubacite fil, zatim pospite preostalim mrvicama po povrsini. Pomijesajte secer i cimet pa i ovime pospite odozgo.

Pecite oko 45-50 minuta. Sluzite sa 'duplim' slatkim vrhnjem.

Perfect Schnitzels every time

Rules for successful schnitzels:
1- never make schnitzels with red meat (blood will come out on surface and spoil the schnitzel's look)
2 - fry on medium heat (too high temperature will burn coating and leave meat uncooked)
3 - meat should not be very cold (straight from fridge)
4 - do not overcrowd your pan (cook one or two at time)
5 - drain well on paper towel (with a warmed plate underneath)

Ingredients:
4 chicken breast schnitzels (or pork, veal... - meat should be thinly cut)
salt and pepper
Flour
2 eggs, beaten
bread crumbs
oil for shallow frying (light olive, peanut or rice bran)
Method:
Season each side of your schnitzels. Coat every-one with flour (shake off ), dip into beaten eggs (making sure it's coated well), then coat with bread crumbs. I do all of this with a wooden skewer, but fork can be used. Heat oil in a pan, then fry schnitzels on both sides for 2-3  minutes. Drain on paper towel.

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Savršene šnicle svaki put

Pravila kojih se treba pridrzavati:
1 - nikada ih ne pravite sa crvenim mesom (krv ce se pojaviti na povrsini i pokvariti izgled)
2 - przite na srednje jakoj vatri (previsoka temperatura ce izgoriti spoljni dio, meso ce ostati nepeceno)
3 - meso ne bi smjelo biti hladno (direktno iz frizidera)
4 - nemojte prziti previse odjednom (jedna ili dvije snicle u nekoliko mahova)
5 - dobro ocijedite na upijajucem papiru (sa zagrijanim tanjirom ispod)

Sastojci:
4 snicle (pileca prsa, svinjetina, teletina...- meso treba biti tanko izrezano)
so i biber
brasno
2 jaja, umucenih
krusne mrvice / prezla
Ulje za (plitko) przenje (svijetlo maslinovo ili slicno)
Nacin:
Zacinite snicle prema ukusu. Uvaljajte svaku u brasno (otresite suvisak), umocite u jaja (pazeci da se dobro prekriju), zatim u mrvice. Ja ovo radim sa dugackom cackalicom, ali moze i viljuska.
Zagrijte ulje pa przite oko 2-3 minute svaku stranu. Ocijedite na papiru prije sluzenja.

Pork Cordon Bleu

Easy!

Ingredients:
4 boneless pork chops
4 slices thin ham (size as pork chops)
4 slices Swiss cheese, smaller than pork
1/2 teaspoon dried thyme leaves
salt and pepper
1 cup all-purpose flour
2 eggs, beaten with 1 tbs water
1 cup fine dry bread crumbs
oil for frying
Method:
On top of each piece of meat put a slice of cheese following with ham. Season flour with salt, pepper and thyme. Carefully dip 'parcels' into flour, shake off excess. Dip into egg, then bread crumbs and fry until golden. Serve hot.
Perfect with boiled potatoes (dressed with oil and wholegrain mustard) and corn.




Krmenadle 'Cordon Bleu' stil

Potrebno:
4 krmenadle bez kosti
4 reznja sunke (ili slicno, velicine kao krmenadle)
4 reznja nekog tvrdog sira (mora biti manji od mesa)
1/2 k timijana
so i biber
1 solja brasna
2 jaja, umuceno sa 1 K vode
1 solja krusnih mrvica/prezle
ulje za przenje
Nacin:
Polozite meso na radnu povrsinu, preko svakog komada stavite rezanj sira i sunke. Zacinite brasno sa solju, biberom i timijanom. Pazljivo uvaljajte obje strane, zatim uronite u jaja i mrvice. Przite dok ne porumeni sa obje strane. Servirajte toplo.
Perfektno uz kuhani krompir (zacinjen uljem i senfom od punog zrna)i mlade kukuruze.