Apple cake

Living in the US made me want to make things conveniently... buying prepackaged dinners, buying take out, and definitely baking from mixes.  While I still do bake from mixes, I have found some recipes that allow me to think the end result is worth the effort.  This recipe was one of the simplest ones I`ve seen, did not require a lot of effort, and tasted fantastic.    Which makes it even better!

This was the dessert from our cooking class earlier this week, and since I didn`t get many pictures, so I made it today so I could post it.

What you need:
125g butter
125g sugar
200g flour
2 tsp baking powder
3 eggs
1-4 Tbls milk (I used 2)
2 green apples, cut into slices
lemon zest (didn`t have any, so I used a squirt of lemon juice)



Cream the butter and then add the sugar.

Add the flour and baking powder, stir.
Add the eggs and mix well.  Add the milk and pour into your prepared pan.

In class, we used a 25cm Springform pan, but as I don`t have one, I used one of my many cake pans. This one is a 10 in, 2 in deep pan. I used a piece of baking paper, coated with butter to prevent sticking, in the pan. It worked beautifully.  The cake came out very easily, both out of the pan (make sure you have enough extra paper to lift), and out of the paper.  I removed it while it was still warm.

and the one from class, with a springform pan:

Peel the apples and cut them into slices. Arrange them on top of the cake batter, pressing down slightly.

Bake at 200 C for 35-40 minutes.  It only took mine 35 minutes.  You can check to see if it is done by inserting a toothpick.  If the toothpick comes out clean (through the thickest point of the cake), it is done.

I sprinkled some sugar on top

This is the one from class (I added a few more apples to mine):

Serve with ice-cream.  Another suggestion, I wish I had thought of before baking, but will try again, is to melt some caramel and swirl it into the cake batter. Should be great. Guess there`s my reason to make it again.

Super simple! Enjoy!

Potato leek gratin and a side of lamb

The main course of our cooking class meal consisted of lamb, accompanied by a potato leek gratin.  The lamb was seared on both sides and then cooked for a very short time. The old time mustard was spread on it, along with some breadcrumbs, and then it was allowed to sit in a heated compartment at 70 C.  Now I don`t know about you, but I don`t have a warmer at home.  I would probably sear it on each side on the stove and then turn the heat down and put a lid on until it reached a doneness I was happy with...but that`s just me.

The potato gratin, however....that was definitely good enough to deserve it`s own post.  There were 10 of us, so you may want to adjust the amounts accordingly.  I don`t have much else to say about it, except that it was great!  I have added pictures of the lamb at the end as well.

What you need:
1 kg potatoes, peeled and thinly sliced
A mixture of Gruyère and Emmantaler cheeses, grated, about 250g (or more if you would like it extra cheesy)
Sprinz cheese for topping
4 eggs
500 ml milk
200 ml cream (vollrahm)
salt and pepper to taste
1 small diced onion
2 leeks, thinly sliced
Pinch of ground or freshly grated Nutmeg (muskatnuss)

Put the milk in a large pan and add the potatoes.  Cook them for about 10 minutes on high, then add the sliced leeks.

Add half of the cheese. Add salt, pepper and a pinch of nutmeg.

Add in the cream and 4 eggs

Mix quickly so that your eggs do not scramble.  Add in the rest of the cheese. Mix well. 

Pour into a buttered dish and sprinkle the Sprinz on top. Put into the oven at 160 C for about 40 minutes. Turn up to 220 C until the top becomes a nice crispy golden brown. 

Making the lamb

The finished dish

Once again, this is some of the fantastic food you can enjoy at Restaurant Gleis 1 in Thalwil.