Apple pie

Apple pie

When I make apple pie, I usually make two of them. I cook the first one immediately. The second one I put it in the freezer. I keep it there and when I need it I take from the freezer and put it in the oven.

The recipe that I give below makes two round pies 24 cm in diameter each.

This cake is very fluffy and therefore breaks easily.

To take it out of the pan without breaking the pan should be nonstick.

It is best to use nonstick pans with ceramic coating.

Apple filling

6 large apples

80 g sugar

15 g ground cinnamon

Directions

Peel the apples and cut then into slices. Apple slices should resemble cloves of a medium-sized orange.

Sprinkle apple slices with sugar and cinnamon.

Greased and floured two nonstick pans

In the center of each pan put a round piece of apple. Around this piece, place as rays the other pieces of apple and form a margarita,

Put the pan on the bottom rack of the oven and bake the apples at 175 degrees Celsius for 15 minutes.

Take the pan from the oven and leave it to cool..

Cake

Ingredients

250 grams margarine at room temperature

400 grams whipping cream with 30% fat

3 eggs

 Vanilla

2 tsp baking powder

160 g sugar

450 g self- rising flour

80 g olive oil

Directions

Put in the bowl of the mixer the margarine and 40 g olive oil.

Beat the margarine with the oil 2-3 minutes over low speed.

Add the sugar and the remaining olive oil and hit again.

Increase the speed and add the eggs one by one.

Add vanilla and the whipping cream little by little, hit for 3 minutes.

Drop into the bowl the baking powder and hit it a minute with the remaining ingredients.

Take away the mixer bowl from the base and release it.

Sift the flour into the batter and mix slowly with the wire.

Place the cake batter over the baked apples and spread evenly everywhere.

Put the pan back in the oven and bake at 150 degrees Celsius for 75 minutes.

Peg a knife into the cake and then pull it out.

Notice the knife. If it is clean, the cake is cooked. If not, bake a little longer.

Take the cake from the oven and leave it to cool.

With a spatula loosen the cake from the sides of the pan.

Turn the cake upside down in a serving platter.

In this way the baked pieces of apple come up and the cake goes down. 

The second pie, either bake it immediately or leave in the fridge wrapped in foil.

When you want to bake it, remove it from the freezer and put straight into the oven to cook.

                                        

    

Octopus with vinegar or grilled

OCTOPUS WITH VINEGAR OR GRILLED

Ingredients

1 whole octopus over 1.5k or 1.5 k octopus tentacles

2 tablespoons vinegar or a little more
60 g. olive oil

Salt to taste

Oregano

How to do it

When you cook the octopus, to be soft, it should be well beaten.

When you buy fresh octopus, you do not know if it is sufficiently beaten.

That’s why you must put it in the freezer and leave it there for one night.

The next day thaw  frosen octopus and use it.

Wash thoroughly octopus.

Put the octopus in a pot and place it over very low heat.

If the maximum of the cooker is 6, put it on display 2.

You should not put any fluid in the pot.

The octopus slowly expels its fluids.

Let the octopus boil for two hours or more, until tender.

Keep the broth of octopus because you'll need it later.
Divide the boiled octopus in the middle. Do the first half with vinegar and put the rest to cook on the grill. 

Octopus with vinegar

Take half of the boiled octopus and cut it in small pieces.

Put the pieces in a bowl and pour octopus broth over them, until they are covered.

Add oregano, salt, oil and vinegar until you achieve the taste you want.

Grilled octopus

Separate the remaining four tentacles from each other.

Put the tentacles in a bowl. Add salt, oil, vinegar and oregano and stir.

All the tentacles should be smeared with oil.

Put the tentacles on the grill and cook for 3-4 minutes.

Turn on the other side and cook for another 4 minutes.

The octopus is already cooked and softened so it does not need a lot of cooking.

Apart from the grill you can bake octopus and in the oven grill.

Put the octopus in a shallow pan and blace it below the grill.

Bake at 250 degrees Celsius for a few minutes.

When octopus is ready its color becomes a little darker.

             Turn it over and bake for 3 more minutes.

Eggs stuffed with Russian salad

EGGS STUFFED WITH RUSSIAN SALAD

Ingredients

6 eggs

180 g, Russian salad

1 teaspoon vinegar

Pepper to taste

How to make them

Put the eggs in a small pot. Add water until they are covered.

Cook over low heat for 15 minutes.  
Eggs must be hard boiled.

If you cook them over low heat, they won’t break.

Let the eggs to cool and clean them.

Cut the eggs in half lengthwise.

Remove the yolks. Do not use them in this recipe.

Add 1 tsp vinegar into the Russian salad and mix.

Substitute the yolks with Russian salad and fill the eggs.

Rub pepper on eggs.

Offer these eggs as appetizers for beer or ouzo.

When you have a lot of guests, and prepare a buffet, you can put a platter with those eggs.

(I have published the recipe for the Russian salad in my blog).

Russian salad

RUSSIAN SALAD

Ingredients
1 dose homemade mayonnaise,

1kg peas,

4 carrots,

1 kg potatoes, peeled and cut into cubes

1 small jar capers,

240 gr. pickles cut in very small pieces.

Mayonnaise

Ingredients

240 gr. Sunflower oil

The juice of 1.5 lemon
2 large potatoes boiled whole (300- 350 g.)

1 tablespoon powder of mustard 15 g approx

1 very fresh egg

Salt to taste

How to do it

Put water in a small pot. Place the pot over moderate heat.

Peel the potatoes, wash and place them whole into the water. Let them boil until soft.

Put 120 g Sunflower oil into the blender

With fork wring the potatoes and mash them.

Put half of the mashed potatoes into the blender.

Hit them for 2-3 minutes.

Add the remaining 120 gr. sunflower and potatoes into the blender.

Hit them all together for a few minutes.

Add the lemon juice, the mustard powder and salt and hit for a few more minutes.

Add one whole egg and beat, until you get a mayonnaise-like paste.

VEGETABLES 

Separately cut carrots and potatoes into small cubes.

Put each vegetable in a different pot and boil until tender.

Put the peas in another pot and boil it until it softens.

Drain the vegetables. Leave them in a strained, as needed, to leave all of the excess liquid.

Wash and drain the capers.

Chop the pickles.  

Put in a bowl all the boiled vegetables, the capers and the pickles.

Pour over the vegetables 60 grams sunflower oil. Put salt and lemon juice and mix.

Add mayonnaise to the bowl and mix well.

Put the salad in a serving bowl and garnish it with slices of carrot.

Keep the Russian salad in the refrigerator.