Chocolate And Apple Purses

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What do you do when you have lots of apples and don’t know what to do with them? You either eat them as snack, or you fix lots of desserts with them;-))

Well since i had some phillo dough left in my fridge, i thought to fix some chocolate and apples purses. The great part about fixing this recipe is that it is fast, really easy to make, unexpensive and can make a great dessert, or a yummy snack.

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Ingredients for 20 small ones:

  • 2 1/2 to 3 apples peeled and chopped thinly
  • 1 pack of phillo dough cut in square of 2×2 inches
  • 2 tbsp of brown sugar
  • 1/2 cup of chocolate
  • 1/4 cup of olive oil, or melted chocolate butter.
  1. In a bowl, mix the chopped apples and sugar and mix 3
  2. Cut the phillo dough into squares of 2×2 inches for the mini muffin tray, or 4×4 for the large muffin 1
  3. Peel 3 to 4 sheets of the stack of the phillo dough and push them inside each mini cupcake. Of course you can also make large ones using the straight muffin tray. photo 2
  4. Fill the inside of those “cups” with 1
  5. Top the apples with a few chocolate chips (5-6).photo 2
  6. Press the filo together to close up the “purse”.photo 3
  7. With a brush, brush the top of each “purses” with olive oil or with melted butter. You may also use the spritzer to sprinkle olive 5
  8. Cook in the oven for 8-10 minutes or until the top of the purses is a nice 1
  9. After removing the cupcakes from the oven, let them cool for a few minutes and drizzle more chocolate on top.  You may eat them with some ice-cream, or as it ( I did, they make yummy afternoon snacks. They remind me of the Chaussons de Pomme I used to eat growing up, except that they cook much quicker and they are much better for you;-)YUMMMMMMMM

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Bon Appetit and Happy Cooking!!!

Blood Orange Olive Oil and Brown Sugar Coated Salmon

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School has returned and with it lunches. I don’t really eat sandwiches, probably because I am not used to it (we only ate them for pic nic in France or when we ate ” sur le pouce” ( on the run) comme on dit en Francais. Even today you will seldom see me eat sandwiches because I try to stay away from carbs.

Anyway not eating sandwiches for lunch makes fixing lunches is a tad more complicated. It is a salad, or left-overs.
In order to not worry about my lunches for this week, I thought to fix a  whole salmon filet for dinner on Sunday so that i will have enough  left-overs for a few days… Or so I thought;-)… My son ate most of it leaving only enough for my Monday but I guess that is okay.

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Ingredients for a large salmon filet ( about 6 people):

  • 2 tbsp of blood orange olive oil.
  • 3 tbsp of brown sugar
  • About 2 tbsp of fresh ginger grated
  • 2 tbsp of low-sodium soy sauce
  • Optional 1mango peeled and diced.
  1. Turn the oven to 400.
  2. In a small bowl, mix all the ingredients and set aside.
  3. Place the salmon on deep flexipat that you would have placed on a perforated 1
  4. Season with salt and pepper
  5. Spoon the “rub” over the filet and spread it all over 2
  6. Place the salmon in the oven and cook for 11 minutes.
  7. Spread the mango over the salmon if you want to use 1
  8. Place the salmon over individual plates with some roasted asparagus and roasted cauliflower and eat up!!! Yummy!!!!:-)))photo 4

Bon appetit and Happy cooking!!!

Saute Scallops over Coarse Apple Compote

What do you think about when your mind wanders? Me, food. I think about food. I think about things that would taste good. I think about recipes, and how things would taste when combined with various ingredients. Today I was dreaming of scallops. I was dreaming of scallops sauteed in hazelnut oil, topped with roasted hazelnut and carrot puree. So when I got home today, I set up everything to fix that dinner I had thought of all day long…. except that I did not have the main ingredient: Hazelnut oil. Grrrr…. What to do now… My carrot puree was already prepared. I guess I could have simply added sauteed scallops to it, but this would have not satisfied me. So instead I set put to prepare a total different dish. Sauteed Scallops over a bed of apple compote.

Ingredients for 1 person: 1 apple cored, peeled and sliced, 4-5 scallops, 1 tbsp of brown sugar, 1 tbsp of butter salt and pepper to taste.

In a small frying pan, melt the butter. When the butter is sizzling, add the broken hazelnuts and saute them for  a few minutes just enough to toast them. Remove them from the pan, and set them aside. In the same frying pan, melt 1 tbsp of butter and when the butter is sizzling again, add the apples and saute them. Add 1 tbsp of brown sugar and stir well. Cook for 5 minutes stirring constantly to avoid the caramel to burn. When the apples are turning golden and getting softer, remove them from the pan and set them aside. In the same frying pan, add 1 tsp of butter and melt it. When it  sizzles, add the scallops and saute the scallops for 2 minutes on each side. Et Voila!

To serve spoon the apple confit on the plate and place the scallops on top. Add a few hazelnuts over the scallops and devour!!!

Bon Appetit and Happy Cooking!!!