In the kitchen - Simple Apple Pie

The I don't feel like measuring anything Apple Pie 

What you need: 
Puff pastry - according to your pie pan
3 or 4 large Granny Smith apples washed and skinned
Some sugar
Some butter

What to do:
1. Preheat your oven to 220C/ 360F
2. Skin/cut 2 apples into little squares and saute them with some sugar and some butter in a saucepan and take off heat when there is no more water moistness and apples have marinated. I usually leave em' about 15 mins in saucepan on medium heat. 
4. Skin and thinly slice one apple and put to the side. 
5. Roll out some puff pastry and mold it into the pie pan and then add your sauteed apples. Sprinkle a little sugar and finally cover the entire top with the thinly sliced apples and place in the oven for 30mins or until crust is golden brown and apple tips are dark brown. 

In the kitchen: Indian Raita

For 2 people:

What you need;
125 grams yogurt (1 pod)
⅓ of cucumber (shredded or diced)
½ tomato (diced)
1 tsp salt
1 tsp pepper
1 ½ tsp chat masala
few coriander sprigs for garnish
few drips of tamarind chutney


1. in a bowl, add cucumber, tomato, salt, pepper, chat masala, and yogurt and mix well.
2. top off with coriander, tomato, cucumber, and chutney

So, have a taste and let me know how you like it!
 

Garlic Coriander Naan

¾ cups warm milk
1 ½ tsp active dry yeast
1 ½ tsp sugar
2 ½ tbsp full fat yogurt
1 ½ tsp salt
2 tbsp oil
2 ½ cups flour

few coriander sprigs - chopped
3 garlic cloves - minced
butter to glaze - melted

What to do:
-preheat your oven to the lowest heat. While it's heating:

1. combine, milk, yeast, and sugar in a bowl and place to the side for 15mins
2. after 15 mins, add yogurt, salt, and oil to milk mixture
3. add in flour and knead for 10 mins (if you need to add more flour, add a few tbsp at a time until you get a soft consistency. you want to avoid having a a hard dough, so less is more.
4. place your dough in a lightly oiled bowl, cover it, and into the low heated oven for 20 mins
5. remove from the oven (and immediately turn your oven it its highest heat for the next step).
6. divide into about 6 balls and roll out into a tear shape, place on cookie sheet
7. press in the garlic and coriander to the top of the naan and place into the oven for 1 - 2 mins.

-take out of the oven and glaze with butter and sprinkle with some salt

Enjoy!! And let me know if you give this a try.

Little illustrations and how to make some puff pasty at home!

1. Add flour, salt, 2 eggs, and a just a bit of cold water and start to mix/incorporate with your hands in a large bowl. Use the water as needed (you will most likely use all of it, but don't put all in at once, only bit by bit). If the dough is too sticky, add in some flour to find a balance.  (make sure you have 250g of cold butter in the fridge to use later in the recipe)

1. Add flour, salt, 2 eggs, and a just a bit of cold water and start to mix/incorporate with your hands in a large bowl. Use the water as needed (you will most likely use all of it, but don't put all in at once, only bit by bit). If the dough is too sticky, add in some flour to find a balance.

(make sure you have 250g of cold butter in the fridge to use later in the recipe)

2. Once the dough has formed (make sure all the flour has been picked up by the dough) place on flat surface and work it with your hand for about 1 minute or until well mixed (use flour as needed and to avoid sticky surface and hands).

2. Once the dough has formed (make sure all the flour has been picked up by the dough) place on flat surface and work it with your hand for about 1 minute or until well mixed (use flour as needed and to avoid sticky surface and hands).

3. Wrap the dough in saran wrap and place in the fridge for 40mins. Don't skip this step, it's important.

3. Wrap the dough in saran wrap and place in the fridge for 40mins. Don't skip this step, it's important.

4. Take out of the fridge and roll out the dough into a rough long rectangle shape with your fingers (flour your surface to avoid stickiness). It's important that the shape remains square and rectangle like.

4. Take out of the fridge and roll out the dough into a rough long rectangle shape with your fingers (flour your surface to avoid stickiness). It's important that the shape remains square and rectangle like.

5. Letting out your anger... Once the dough is rolled out, take out 250g of your cold butter from the fridge and bang it out to a square and finger thickness. ..don't be shy girl, flatten it out.

5. Letting out your anger...
Once the dough is rolled out, take out 250g of your cold butter from the fridge and bang it out to a square and finger thickness.
..don't be shy girl, flatten it out.

6. Incorporating the butter. Place your banged out butter on the bottom 2/3rd of your dough. Work fast, you want your butter to stay cold and not get soft.

6. Incorporating the butter.
Place your banged out butter on the bottom 2/3rd of your dough. Work fast, you want your butter to stay cold and not get soft.

7 fold over the top piece of dough over the butter/ carefully cut the remainder of the butter without cutting the dough and place the butter on top of the folded dough/ fold the bottom flap of dough on top of butter

7 fold over the top piece of dough over the butter/ carefully cut the remainder of the butter without cutting the dough and place the butter on top of the folded dough/ fold the bottom flap of dough on top of butter

8. This is how your layered dough should look. This is what makes the dough puff.

8. This is how your layered dough should look. This is what makes the dough puff.

9. Now, gently roll out the layered dough into a long rectangle and fold as seen in photo. Try to make sure your butter doesn't squeeze out which it shouldn't if it's still cold.

9. Now, gently roll out the layered dough into a long rectangle and fold as seen in photo. Try to make sure your butter doesn't squeeze out which it shouldn't if it's still cold.

10. Place in the fridge for 15mins and then repeat 3 times : roll, fold, fridge. Finally, leave in the fridge overnight and use the next day to make salty or sweet treats.

10. Place in the fridge for 15mins and then repeat 3 times : roll, fold, fridge. Finally, leave in the fridge overnight and use the next day to make salty or sweet treats.