unchlorinated water (chlorine in water will kill off or inhibit some of the beneficial bacteria)
For the Ginger Bug ‘Soda’:
¼ cup ginger bug liquid (from above)
1 quart fruit juice and/or tea
For the Ginger Bug: Mix 2 tablespoons grated ginger, 2 tablespoons sugar, and 2 cups of unchlorinated water in a clean class jar. Cover with cheesecloth or coffee filter and secure with a rubberband.
For the next 5 to 7 days, add 2 tablespoons grated ginger, 2 tablespoons sugar, and 2 tablespoons unchlorinated water. After 5 to 7 days, the ginger bug will begin to foam and bubble, and is ready to use.
For the Ginger Bug ‘Soda’: Mix ¼ cup of the ginger bug liquid and fruit juice/tea, and transfer to flip top bottles and allow to ferment for 3 days at room temperature. Transfer to the refrigerator and chill before opening.
Note: Once you have your ginger bug, you can store in the fridge and feed 2 tablespoons grated ginger, 2 tablespoons sugar, and 2 tablespoons unchlorinated water once per week.
Equipment Needed For The Ginger Bug:
Clean class jar,
Cheese cloth or coffee filter,
Equipment Needed For The Ginger Bug Soda: Flip top bottles washed with vinegar and hot water, and rinsed (soap can kill the beneficial bacteria, so use white vinegar)
2 1/2 C. Flour
2 3/4 tsp. baking powder
1 tsp. salt
1 TBSP. Olive Oil
1 C. lukewarm water
1 tsp. dried basil
1 tsp. oregano
1 tsp granulated garlic
Mix and sift dry ingredients in bowl. Stir in oil. Slowly add in water, and mix. Flour your counter, and knead dough for 5 minutes. Let sit covered for 10 minutes in bowl (I place a towel over the bowl). Roll out, and brush with melted butter (I like to add minced garlic).
Bake on 400 for 15-20 minutes (or until golden brown).
Impress your guests with this beautiful rose-shaped dessert
made with lots of soft and delicious apple slices, wrapped in sweet and crispy puff pastry
If you are a Pinterest fanatic and enjoy browsing through all the delicious food selection like I do, I’m sure you have seen photos of this amazing dessert. There are many variations, but all very similar. And all (or most!) very beautiful.
So, the other day I got inspired, and looked up a bunch of recipes to try out these apple roses. There are several ways you can prepare them. You can make your own dough or, like I did, use store bought frozen puff pastry. It’s much easier and a lot quicker!
All you have to do is defrost the dough, and stretch it out a bit. You want to make sure it’s not too thick, or it might not cook properly. I spread the dough with apricot preserve, but you could also use peach, plum … or what you like. Slice the apples really thin. Cook to make them softer and easier to work with. And then just have fun with rolling the dough with the apples, like my pictures down here will show you.
And for all the cinnamon lovers out there, don’t forget to sprinkle your apples with as much (or as little) cinnamon as you wish.
You will be surprised by how easy is to make this simply beautiful dessert. Ready to try it out?
Here is my video recipe:
Preparation time: about 20 minutes to prepare, plus 45 minutes to bake Directions:
1. Thaw the puff pastry if you haven’t done so yet. It should take about 20-30 minutes.
2. Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices, as shown in my picture. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl with lemon and water, so that they won’t change color.
3. Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer. If you prefer, you can also simmer the apple slices in the water in a small pan (on the stove).
4. Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).
5. In a bowl, place three tablespoons of apricot preserve with two tablespoons of water. Microwave for about one minute, so that the preserve will be easier to spread. Spread the preserve on the dough.
6. Preheat the oven to 375 degrees F (190 degrees C). Drain the apples.
7. Place the apples on the dough, as shown in my picture. Sprinkle with cinnamon if you’d like.
8. Fold up the bottom part of the dough.
9. Carefully roll, seal the edge, and place in a silicone muffin cup. No need to grease the muffin mold if it’s silicone. Otherwise, make sure to grease it.
10. Do the same for all 6 roses. Bake at 375 degrees F (190 degrees C) for about 40-45 minutes, until fully cooked. NOTE: make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after 30 minutes the apples on top look fully cooked, move the pan to a lower rack in the oven, and wait for 10-15 more minutes to avoid undercooking the puff pastry.
Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Roughly chop the chorizo and chicken thighs.
Put a glug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, and chorizo and allow to fry for a couple of minutes and render out some of the fat from the chorizo.
Add the onion, carrot, chicken and paprika, and fry for around 5 minutes, stirring regularly.
Stir through the tomato purée then add the rice and stir for a couple of minutes allowing it to absorb the flavour that’s already in the pan.
Pour in 2 cups of warm chicken stock and add in the pinch of saffron and a pinch of salt and pepper, follow with 1 cup of white wine. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in, and adding a splash of water if needed.
Stir in the peas, replace the lid, and cook for a further 5 minutes, or until hot through.
Test the seasoning and scatter the fresh origano over the paella, and serve with lemon wedges on the side for squeezing over.