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Pasta with apples and nuts


Something easy to do and fast.

  • 200g paste,
  • 2-3 tablespoons ground nuts,
  • an Apple,
  • a few raisins,
  • a spoonful of margarine,
  • 2-3 tablespoons sugar,
  • vanilla sugar,
  • a cinnamon powder.

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Pasta with apples and nuts:

Boil the pasta in salted water according to the instructions on the package. I use "Ready" pasta - it boils quickly, keeps its shape and does not stick to each other. Strain the water and rinse with cold water.


Put a tablespoon of margarine in a pan and put the pasta. Bake for a few minutes.

After they have hardened, they are put in a bowl and mixed with: sugar, raisins, vanilla sugar, apple put on a large grater, cinnamon and walnuts.

Tips sites

1

They are good and warm and cold. Convince yourself!


Pasta with apples and nuts

Boil the pasta in salted water for 8-10 minutes. Rinse with cold water and drain well. Melt the margarine in a pan and add the pasta, grated apple with peel and sugar.
Bake for 2-3 minutes. Turn off the heat and add the walnuts, vanilla sugar and cinnamon to taste.
They are delicious both hot and cold.

Pasta with apples and nuts

Boil the pasta in salted water according to the instructions on the package. I use "Ready " -boiled pasta


Apple and walnut cake

This cake was made by my mother in the apple version, but I added another filling to make it more interesting :).

  • 3 eggs
  • 9 tablespoons oil
  • 10 tablespoons milk
  • 11 tablespoons sugar
  • 1 tablespoon ammonium baking soda
  • 500-600 gr flour
  • vanilla essence
  • grated lemon peel
  • 1 kg of apples
  • 3 tablespoons sugar
  • cinnamon
  • 200 gr plum jam (magiun)
  • 200 walnut kernels

Eggs and sugar mix with the mixer until melted.

Add the oil, milk, quenched ammonia with a little lemon juice, essences and then gradually flour spoon by spoon always mixing with the mixer.

When the dough has thickened, turn it over on a plate lined with flour, knead always adding flour until you get a homogeneous crust that we divide into 4. The dough must be suitable for soft.

We spread a sheet from a piece of dough and bake it on the bottom of the tray for 10-12 minutes on low heat. Do the same with the rest of the dough, finally obtaining 4 sheets. I baked them on the stove tray, which is quite large, if you want them to be thicker, spread them on a smaller surface. One suggestion would be to let one of the sheets brown a little more, it will have a darker color giving a special effect to the cake.

Roast the walnut kernels in the oven for a few minutes, leave to cool and crush. We peel the apples, grate them and harden them together with the sugar. At the end we add cinnamon for flavor. (I give you a little advice: when they are almost hardened, put a teaspoon of semolina in the mixture, the semolina absorbs the water left by the apples).

We mix the magiun with the crushed walnuts.

Grease the first sheet with apples, then the next with jam and the third with apples. Then we put the last sheet.

Over the last sheet we put a wooden bottom to press the cake a little and then we put it in the cold from one day to the next. The sheets will soften overnight. Sprinkle powdered sugar on top and cut the square cake or rhombuses with a sharp knife.

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Pasta with apples

Initially I made them for Adrian but then I rebuilt them for the whole family.

They are easy to make and very good.

Ingredients for one serving:

  • 2 apples
  • 100g pasta (I used the tagliatele)
  • 1 teaspoon butter
  • 1vf cinnamon knife
  • 1 tablespoon old
  • 2 tablespoons sweet cream for whipped cream

Boil the pasta according to the instructions on the package, then strain it and set it aside.

The apples are cleaned and cut into not very thin slices.

Then melt the butter in a pan, add the apples and let it cook for about 2 minutes until it softens a little. Add the sugar and cinnamon and leave for another minute.

Add the pasta and sweet cream.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Ingredients Apple and walnut cake

  • 850 grams of granny smith apples, weighed without shell and seed box
  • 200 grams of sugar
  • 400 grams of whipped cream
  • 16 grams of gelatin (I recommend gelatin in sheets)
  • juice of 1/2 lemon

salted caramel jelly with cinnamon:

white chocolate icing and avocado:

  • 1 well baked avocado
  • 50 grams of sugar
  • 125 ml. of water
  • 200 grams of white chocolate
  • 1 teaspoon of honey
  • peel and juice of 1/2 lemon
  • 1 cinnamon stick
  • 6 grams of gelatin
  • 200 grams of butter with 80% fat
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • the desired decor

Preparation of apple mousse

1. Wash the apples, peel them and peel the seeds, then weigh them. We need to have 850 grams of cleaned apple pulp, which will be immediately sprinkled with lemon juice to prevent oxidation.

2. Put the apples in a saucepan with the sugar and 150 ml of water. Cover the pan until the apples begin to soften, then simmer everything for about 8-10 minutes.

3. Soak 15 grams of gelatin in very cold water.

4. Finally, the apples must be peeled, as in a thick puree, which will also be blended with the blender, until a fine texture is obtained. I recommend passing the puree through the sieve as well. Allow the apple puree to cool until warm, but not too hot. Drain the water gelatin, squeeze well and incorporate into the apple puree, stirring until smooth. Be careful, gelatin will have no effect if it is incorporated into a composition hotter than 60 ° C.

5. While the apple puree is cooling, beat the whipped cream. It should be well cooled in advance, preferably overnight, in the refrigerator. Once the cream is obtained, incorporate 1/3 of the volume of whipped cream into the apple puree, stirring vigorously. Pour this composition over the rest of the cream and incorporate it with the spatula, being very careful not to lose the air incorporated in the whipped cream.

Apple and walnut cake & # 8211 cake assembly

1. Walnut cake top (click on the recipe link) prepare according to the recipe instructions. Allow to cool well then cut in half horizontally. Place half a walnut countertop in a form with removable walls or a special ring for cakes with a diameter of 22-24 cm. It can also be the shape in which the countertop was baked. Pour half of the apple mousse over the walnut top and immediately shape into the freezer, in a perfectly horizontal position, for 25-30 minutes. It takes so long for this first layer to harden well. The rest of the apple mousse is kept in the kitchen, in a warm place.

2. Meanwhile, prepare a portion of salted caramel sauce (click on the link for the recipe) according to the recipe. At the end, along with the salt, add the cinnamon powder. The 6 grams of gelatin that appear on the list of ingredients for caramel jelly and cinnamon are hydrated as shown in point 3.

After the caramel sauce has cooled to the right temperature (around 60 ° C), add the well-drained gelatin and squeeze the water. Stir until smooth. Pour the caramel sauce over the first layer of apple mousse, which must already be firm to the touch of your finger. Shape in the freezer until the caramel layer hardens well. Then add the rest of the apple mousse and, very carefully, the second half of the walnut top. Put in the freezer for 15-20 minutes then wrap the form and refrigerate for at least 3 hours, preferably overnight.

Get out of shape and some finishing ideas for this apple and walnut cake

8. After the apple and walnut cake has rested properly, remove from the mold by heating the mold ring with a kitchen torch. In its absence, wipe the ring several times with a cloth soaked in hot water. We also use a knife with a thin blade, with which we will detach the well-cohesive composition from the side walls of the form. From now on, you can give free rein to your cake decor. The cake can be dressed in whipped cream, it can be dressed in marzipan (after it is well insulated with butter cream, to prevent its dissolution), etc. Optionally, you can imitate me and prepare the green glaze that I have been thinking about so much.

Glaze preparation, finishing and decoration

1. Before icing this cake with apples and walnuts, I covered it in a thin layer of plain butter cream. This is meant to insulate the moisture of the apple mousse from the glaze but also to smooth the surface as well as possible. I obtained the cream by beating with the mixer 200 grams of butter, 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until the sugar was not felt at all. After I put the cake in the butter cream, I put it in the freezer.

I've been thinking a lot about how I want this cake to look. I imagined it with a nice green glaze, like granny smith apples. Initially, all ideas led me to food coloring, but isn't it a greater sin to stain a sweet dedicated to the harvest holiday by adding chemicals? And suddenly, the idea came to me: avocado! Avocado has a beautiful green color and in addition has a neutral taste, so the aroma of the glaze will be the one I will give it! So I set to work:

Avocado glaze

2. Hydrate the gelatine as shown in point 3. In a saucepan, weigh the sugar and measure the water. Add the lemon peel and cinnamon stick. Put the pan on the fire. Meanwhile, break the white chocolate into pieces in a bowl. Once the sugar is completely melted, add the honey, mix well and pour the syrup through a strainer, over the white chocolate. Set aside without stirring at this stage.

Meanwhile, cut the avocado and scoop out the pulp with a spoon, collecting it in a bowl. Sprinkle avocado immediately with lemon juice, so that it does not oxidize and we lose what we are most interested in, the beautiful color. Pass the avocado with the hand blender as finely as possible.

Mix the white chocolate and syrup until completely melted. Add the well-squeezed gelatin of water and mix until well combined. Pour this composition over the avocado and work quickly with the hand blender.

Pour the composition for the icing, still warm, over the apple and walnut cake, placed on a grill, on top of a tray. We will use a spatula as long as possible, to obtain a smooth surface. After the icing remains well drained in the tray, the cake is transferred to the freezer for 10 minutes, until the icing hardens well. It is then placed on the serving platter and decorated as desired. My decor is some small, small apples, the smallest I found in my garden, placed in sugar syrup with cinnamon, a few caramelized walnut kernels, fresh mint leaves and the last lavender popcorn this year.

Apple and walnut cake & # 8211 serving

The apple and walnut cake is served as a dessert, after it has cooled well, at least 2 hours & # 8211 would ideally be 3 hours & # 8211 in the fridge. To cut beautiful slices, I recommend using a long-bladed knife, soaked in hot water and wiped well with a kitchen towel. After each cut, the knife will be put back in hot water and wiped again. Thus, we will make sure that we get beautiful slices and that glue or mousse adhesions will not be loaded on the knife.


When the pasta dough is prepared at home, the pasta is automatically tastier and, above all, healthier.

Preparing pasta dough

Sift the flour into a bowl and mix with the salt. break the eggs over it and knead a firm dough that is left to rest for 20 minutes. Then, sprinkle flour on the work table, spread the dough on a thin sheet, sprinkle flour on top of the dough and pack four.

From this package, cut the leaves and let them dry. The pasta is boiled in salted water until it penetrates, but not completely, but remains al dente. Drain and divide into three parts.

Prepare snacks with onions and homemade pasta.

Put a little oil in a frying pan and put a chopped onion to harden. Add the diced pasta, a little paprika and mix well with the onion to blend the flavors. Season with salt and pepper and garnish with green parsley.

Preparation of cabbage pasta.

Finely chop the cabbage, or put on a grater and rub well with salt. Leave to rest to remove from the water. Fry 2 onions in a little oil, then add the drained cabbage and mix until the cabbage is hardened. Add the pasta and mix with the sauerkraut. Season with salt and pepper.

Preparation of pasta with nuts and cinnamon.

Grind the walnuts, a fine part, a coarser part and mix with cinnamon and sugar to taste. Put a little melted butter in a pan and pull the pasta into it, stirring vigorously to penetrate evenly. Then add the walnut mixture with cinnamon and sugar and mix all the ingredients well. When serving, add grape jam for extra flavor and aroma.

In order not to lose the flavor of the moments during the preparation of those three homemade pasta recipes, but also for more details and tips from Chef Nicolai Tand, access the video above!


Video: ΜΗΛΑ ΓΕΜΙΣΤΑ (November 2021).