Mum’s Apple Pie Recipe – Szarlotka

It tastes and smells like home. This is my mum’s recipe. It’s easy and delicious with only few simple ingredients. Try and enjoy!

Mum’s Apple Pie – Szarlotka

For the shortcrust pastry:

  • 400g wholemeal
  • 160g warm but not running butter
  • 180g raw sugar
  • 2-3 egg dots
  • 2 tsp baking powder
  • 5-6 tbsp milk
For the apple filling:
  • 1kg apples
  • 3-4 tbsp raw sugar (depends how sweet or sour are your apples)
  • some sultanas
  • pinch or two of cinnamon
  • some lemon juice

Combine all ingredients for the shortcrust pastry until you get a nice smooth dough. Wrap in a cling wrap and put into fridge for about 20-30 minutes. In the meantime prepare the filling. Grate the peeled and cored apples on large holes of box grater. Add sultanas, cinnamon, lemon juice and sugar. Mix through with a spoon or fork to combine

It is up to you but I always line the bottom of the spring-form pan with a baking paper. Roll out a good half of the pastry on a floured workbench then transfer and line out the bottom of your spring-form allowing excess to overhang up to at least half of the height of the pan. Transfer the apple mix. Roll out remaining pastry and cover the apples. Make few holes with a fork in the top pastry layer. 
Bake until gold at about 175°C

Please follow and like us:

Delicious And Quick Guinea Fowl Drums With Veggies

From our backyard straight to the kitchen. Just simple organic and healthy food. Delicious and quick. Everything done within 30 minutes if your guinea fowl you got was a young bird. This is my husband’s Sebastian recipe and I am happy to share it with you. 

 Delicious And Quick Guinea Fowl Drums With Veggies

  • guinea fowl drums
  • onions
  • garlic
  • any veggies you like and/or got in your garden
  • turmeric, fresh is the best
  • salt, pepper
  • olive oil
  • few drops of soy souse
Prepare, wash and dry the meat. Cut onions and garlic and cook on medium to low heat in some olive oil together with the guinea fowl drums, salt, pepper, turmeric and soy souse, with a lid on until tender. Turn the drums couple of times in between. Take the lid off, add your veggies and cook without the lid for about 2-5 minutes depends what veggies you got. Don’t overcook the veggies. They should be crunchy when you eat them. That’s it! Enjoy!

Please follow and like us:

Relaxing Permaculture Food Forest Tour With Plant Labels

I hope you enjoy my food forest tour today with many plant labels including scientific names to help you identify and remember the plants you are interested in. There are more plants I didn’t mention so if you liked this video I will do a next one with the remaining ones. I will go into details about all these plants in my following videos. Enjoy!

Please follow and like us:

Country Potatoes Baked In Open Campfire

Very easy to make and super yummy. My mum used to make them when I was little. I love the taste of potatoes baked in an open camp fire with the little extra in between. The flavor from the bacon or speck makes this dish irresistible 🙂 Try it out! 
Country Potatoes Baked In Open Campfire
  • potatoes
  • bacon or speck, naturally smoked would the best
  • salt, pepper, paprika
  • olive oil 
Cut the potatoes few times and up to about 2/3 of the total width. Stick the prepared bacon or speck into each cut and place on an aluminum foil. Spray or brush some olive oil on top and season to your liking. Close the foil bringing the edges to the top. Place either just next to the burning wood or into the hot ash if you got lots of it. Bake for about 10-20 minutes depends on the size of the potatoes. Check in between. They are ready when the fork goes easily in. Enjoy!
Options and tips:
You can also add some green onions into the potato.
For the dip we put on top, check this recipe for the Country Cottage Dip

Please follow and like us: