Tag: apple

Grandma Klugmann's apple pie – Italian Cuisine

Grandma Klugmann's apple pie


The apple pie is our all-Italian madeleine. It takes us back to childhood and comforts us as soon as the cold begins … chef Antonia Klugmann also has her very good apple pie. It is her family's recipe that she gave us in this special month in which the chef was the editor of our magazine for a month.

Apple pie

Ingredients for 10 people

1.5 kg apples

400 g flour 00

300 sugar

150 butter

150 cans

150 rum

4 eggs

1 sachet of baking powder, vanilla, lemon, ground cinnamon

Beat the eggs with the sugar until they are foamy.

Sift the flour with the baking powder.

Gradually add the soft butter to the eggs, alternating with the flour and liquids (milk and rum), being careful not to dismantle the mixture.

Peel the apples and cut them into slices and add a third to the dough.

Then pour it into a greased mold (ø 28 cm).

Season the remaining apple slices with cinnamon powder, the seeds of 1/2 vanilla pod and the grated zest of 1 lemon, then arrange them on the surface of the cake, covering it all.

Bake at 180 ° C for 50-60 minutes, checking the cooking with a toothpick inserted in the center, which must be dry.

Recipe Green apple sorbet with frozen aromatic broth – Italian Cuisine

Recipe Green apple sorbet with frozen aromatic broth


  • 400 g green apples
  • 80 g acacia honey
  • lemon
  • 60 g light brown sugar
  • 10 g fresh ginger
  • 2 pcs lemon grass drums
  • half a green apple
  • Timut pepper (or pink pepper)
  • fresh cilantro

For the green apple sorbet recipe, cut 400 g of apples into chunks and sprinkle them with the juice of 1/2 lemon to prevent them from oxidizing. Spread them on a baking sheet lined with parchment paper and place them in the freezer for 3-4 hours. Finally, blend the frozen apples with the honey until you get a homogeneous sorbet.

FOR THE AROMATIC BROTH
Prepare it while the apples of the sorbet are in the freezer: collect 400 g of water in a saucepan, the lemon grass drums cut into rounds, the peeled and grated ginger, 1/2 teaspoon of Timut pepper (it has a sweet and citrus flavor) , brown sugar and 5 coriander leaves. Let the broth boil for 3 minutes, remove it from the heat and let it cool for 10 minutes. Filter it into the saucepan, add 1/2 green apple cut into cubes and cook for about 10 minutes, until it becomes transparent. Allow to cool, then place in the freezer while blending the sorbet. Shape the sorbet into balls and serve with the broth, decorating as desired with wild strawberries, coriander leaves, apple slices.

Yogurt recipe with apple powder, ginger and orange zest – Italian Cuisine

Yogurt recipe with apple powder, ginger and orange zest


Sweet and spicy together, this powder is perfect for flavoring natural yoghurt, cream-based ice cream, fresh ricotta. Also try on melon slices

  • 500 g natural yogurt
  • 60 g dehydrated apple
  • 50 g caster sugar
  • 10 g ginger powder
  • zest of 2 oranges

whisk 60 g of dehydrated apple with 50 g of granulated sugar, 10 g of powdered ginger and the grated zest of 2 oranges.
Jumbled up to taste the apple, ginger and orange zest powder with natural yoghurt, an easy and quick idea perfect for breakfast and for a fresh and light snack, excellent also with cream ice cream or to flavor fresh ricotta and if you want like to experiment try it with melon slices.

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