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Tarte-Tatin
It is originated from french cusine and actually made of apples.This recipe is very much different from other recipes becoz it is an upside-down cake but bake upside down.......What ??? still don't understand? We make a filling and a tart sheet seperately and place the filling on the tart and bake but this cake is upside dowm. We are going to bake this tart with tart sheet on top. Lets go inside the recipe I hope you can understand after going through the recipe.This wonderful recipe is suggested by korena from Korena in the Kitchen for Daring bakers cook challenge.
Rough puff pastry
Ingredients:
Maida- 1 cup
salt- 1/4 tsp
Cold butter-2/3 cup
Chilled water- 1/4 cups
Method:
Combine maida,salt mix well add in cold butter and crush the crumbles to make a mixture add in cold water and knead the dough. Dust the surface and roll the dough into straight sheet then fold into three halves like puff pastry sheet. Cover with cling film and place in refrigerator for 20 mins. Now redo the process like kneading and folding for 3-4 times and then cool again for 20 mins. You can repeat the process for 4-5 turns and cool the sheets till bake.
Filling:
Now its the time to make the filling there was a sweet filling in the original recipe.I made a difference of making this dish sweet to savoury. The filling I made was with caremelized onions with potatoes and a little bit Indian version...........
Ingredients:
Onion - 1,sliced
Potatoes-1,big boiled halfway and cut into wedges
Redchilly powder-1 tsp
Tomato ketchup- 1 tbsp
Oil- 1 tsp
Salt to taste
sugar- 1 tbsp
Method:
In a pan add oil and onions saute till brown add in sugar and stir well.Add potato wedges saute well add red chilly powder,tomato ketchup,salt to taste toss well as the potatoes should not break.
Now grease a baking dish and arrange the filling evenly on the dish. remove the rough puff pastry sheet from fridge and roll them thick. Cut them in as the sheet fits inside the dish to cover the filling.
Preheat oven in 180°c
Now place the rough puff pastry sheet over the filling and bake at 180°c for 30-35 mins.Now upside down the tart and serve with sauce............
Kummelweck rolls
These rolls are found in newyork sandwiched with beef and accompanied with horseradish ,dill pickle and french fries. This is a white bread hard on outside and a soft inside sprinkled on top with koshersalt and caraway seeds........It is alternatively called as beef on weck.
This recipe is made for WKTB #26 by Aparna Balasubramanian. I made this as eggless version and a vegetarian burger with these rolls.............................
Makes: 6 rolls
prep time: 2 hrs
cooking time: 20-25 mins
Recipe source: food.com
Ingredients:
Flour- 3-4 cups
Active dry yeast- 2 tsp
Warm milk - 11/2 cups
Sugar- 1tsp
Salt - 1 tsp
Honey- 1tsp
Butter- 1 tbsp
Method:
In a bowl add warm milk,sugar and salt and sprinkle yeast on it and leave aside for 10 mins till frothy.
In a standmixer add hook attachment then add yeast mixture, honey and butter mix well till combined. Now add in flour constantly,then knead the dough for atleast 10-12 mins. The dough should be sticky add some flour and knead them till combined soft and pliable.
Keep them covered in a warm place till it rises up may be 1-11/2 hrs. Divide the dough into small balls and arrange them in a baking tray with some distance. Keep them covered for 30 mins till it rises again.
Preheat oven at 200°c. Brush the rolls with some honey and butter on top. You can make cuts with scissors on the rolls to give a cut texture. Actually I forgot to sprinkle toppings
Bake them for 20-25 mins or till golden crust on top........
Cool them completely and make burger patties with potato cutlets and arranging some Onions,tomatoes and lettuce. Serve with tomato sauce.....!!!!!!!!
