Apple jelly with cheese custard

APPLE JELLY WITH CHEESE CUSTARD

Ingredients for apple jelly

2 kg of apples of various kinds

1 / 2 cup sugar 
20 g. cinnamon

1 teaspoon crushed cloves

1 cup chopped nuts

Ingredients for cheese custard

250 grams of whipping cream 30-35% fat

50 g. powdered sugar

250 grams of yoghurt

250 g Philadelphia cream cheese

40 g. grated gelatin Knox

Ingredients for the basis of the dessert

150 g. petit beurre biscuits of any other biscuits you like.

Ingredients for the decoration

100 g. brown chocolate for cooking

2 tablespoons cherry jam or strawberry jam

Some cinnamon

Instructions

Apple jelly

Peel the apples and cut each into 4-5 pieces.

Put the apples in a saucepan. Add half a cup of sugar and two cups of water.

Cook the apples until soft.

Instead of making the apple compote you can use applesauce ready from the super market.

Taste the apple compote to see if the sugar is enough. If you prefer the dessert sweeter put more.

The apples differ in flavor.

Some of them are sweet and some sour.

If your apples are sour add sugar to fix the flavor.

Remove the apple compote from the heat and leave it aside to cool slightly.

Wash the nuts. Strain them and dry them with kitchen napkin.

Put the nuts in a blender and cut them in small pieces.

Put the pieces in a small bowl and leave them aside for later use.

Mash the apple compote in food processor.

Put the mashed apples in a bowl.

Put in a small coffee pot one cup of cold water and pour in 50 g. of gelatin.

Wait for five minutes the gelatin to swell.

Mix gently the gelatin with a whisk.

Put the pot with the gelatin over very low heat and stir with whisk until it dissolves.

Pour gelatin into the bowl with the compote.

Add the walnuts and mix.

Basis

Use a Pyrex glass with dimensions 24CH36CH6 centimeters.

Place into the Pyrex a layer of petit beurre biscuits, one next to another.

You should not put any liquid on them, because they will absorb the liquid from the apple jelly.

Spread the jelly over the cookies in a uniform layer.

Put the Pyrex with the jelly in the refrigerator and wait until it thickens slightly.

Remove the dessert from the refrigerator.

Rub a black cooking chocolate with a tomato grater on the apple jelly.

Cover the baking dish with foil and put in the fridge again.

Cheese custard

Pour in the bowl of the mixer 250 ml of whipping cream with 30 or 35% fat.

Beat it at low speed for a few minutes and add the icing sugar.

Continue beating until the cream starts to thicken.

Add 250 g cream cheese slowly with a spoon.

Last add the yoghurt.

Beat all the ingredients together for 3 minutes.

Taste the custard. If you want more sugar, add as needed.

Remove the jelly from the fridge.

Spread the cheese custard over the jelly evenly.

Put some cherry jam or strawberry jam over the white custard.

Make with syrup any shapes with you like..

Sprinkle the top with little cinnamon for flavor.

Cover again with foil and put it in the fridge.

Leave it to cool for three hours to stabilize.

Chicken with apricots and cherries

CHICKEN WITH APRICOTS AND CHERRIES

A recipe for 8 persons

Ingredients

3 boneless and skinless chicken breasts and one whole chicken leg boneless and skinless. All the meats together should weigh about 1200-1400 g.

200 g. of feta cheese

650 g. large and somewhat sour apricots

800 g. cherries

5 large and long red sweet peppers

4 large dry onions

Salt, pepper, oregano

180 g. of olive oil

A bit of red hot chili pepper that has the size of a water mellow seed

Preparation of materials

Buy the chicken pieces overnight.

If the skin and the bones have not been removed from the chicken parts, remove them yourself.
Open every breast in two fillets.

Rinse the meat with water and let it drain.

Put on both side of each piece of meat a little salt, pepper, oregano and then smear it with oil.

Put all the pieces of the chicken in a pan one next to each other.

Cover the pan with plastic wrap for food.

Place the pan in the refrigerator. 

The next morning, rinse well the apricots, open them in the middle and take off the seeds.

Pour some olive oil over the apricot halves. Mix them with your hand to smear all of them with oil.

Wash the cherries and remove their pits.

Pour some oil on the cherries and mix them with your hand to smear the oil on all of them.

Wash the peppers and cut each one of them lengthwise in four pieces. 

Remove their spores and anoint them with oil.

Peel the onions.

Instructions

Smear with oil a baking Pyrex class with dimensions 26CH34CH6 centimeters.

Place the pieces of the chicken on the glass one next to each other.

Press with your hands the meat pieces to flatten.
Rub the feta cheese with your hands over the meat.

Place the apricots over the meat pieces and between them. Put the apricot pieces next to one another and cover the entire chicken.

Over apricots put the peppers.

Over peppers put cherries.

Cut the onions into thin rings.

Cover the food with rings of onions.

Pour the remaining oil over the rings.

Put some salt and hot pepper in Pyrex glass.

Add 100 ml of water.

You do not need more water than thit because the vegetables release lots of fluids.

Cover the baking dish with nonstick cooking paper and put it in the oven on the lower rack.

Bake for 50 minutes at 250 C degrees.

Do not stir the food.

After the 50 min uncover the Pyrex and continue baking until the color of the food becomes golden.

The food has a lot of sauce. But this sauce is delicious because it is the juice of the vegetables.

The chicken meat under the fruits is very soft, tender and tasty.

The sweet and sour sauce, has pink color and makes the foo looks delicious. 

Salted cod fillets with vegetables in the oven

SALTED COD FILLETS WITH VEGETABLES IN THE OVEN

Ingredients

1 kg of salted cod fillet (boneless)

The leaves of a celery plant

1/2 bunch parsley

4 medium potatoes

5 medium carrots

4 large onions

6 cloves garlic

5 small zucchini

Salt and pepper to taste

The juice of 2 medium lemons

180 g of olive oil

Instructions

Buy the cod 2 days before the date you intent to make this dish.

Cut the cod in medium pieces.

Put those pieces in a pot with plenty of water to remove the excessive salt. 

Change the water three times each day.

Every time you change the water, put plenty of fresh clean water in the pot.

Use a deep pan with dimensions 31CH41CH6 centimeters.

Put the pieces of cod in the pan one next to the other.

Smear all the pieces lightly with oil.

Clean the celery leaves, the parsley, the carrots and the potatoes.

Wash the celery leaves well and cut them in small pieces in a bowl.

Rinse the parsley and cut it into the bowl with the celery.

Scour carrots, rinse them and then cut them into small slices in the bowl with the herbs.

Peel the potatoes, rinse them and dice them. Put them in the bowl with the veg.

Pour some olive oil into the bowl with the vegetables and with your hand mix them well.

Rinse the zucchini, remove their ends and cut each one of them into slices one centimeter thick.

Peel the onions, rinse them and cut each one into 10 pieces.

Peel the cloves of garlic.

Put the onion pieces, the garlic and the zucchini pieces into the veg. bowl.

Pour in the bowl a little more oil and with your hands mix again. 

Put the vegetables into the pan between the pieces of cod.

Sprinkle with the remaining oil.

Add salt and pepper.

Pour in the pan 1 cup of water.

Cover the pan with nonstick cooking paper and place it on the first rack from the bottom of the oven.

Bake at 250 C degrees for one hour.

Uncover the food and look if it has enough fluids to be cooked avoiding burning.

Pour the lemon juice over the vegetables.

Leave the pan uncovered in the oven to be cooked on top.

Once the vegetables are tender and light brown in color, turn off the oven.

Immediately remove the food the pan from the oven, so as not to dry.