Recipes from Nastenka
A lot of interesting things have accumulated in Facebook and VK messages. I will move them here so they do not get lost.
Charlotte
May 2, 2011. Horrid Facebook lost the correspondence about charlotte somewhere. Outrage!
June 23, 2011. Oh! Horrid Facebook put everything back. Hooray!
200 g sugar, 4 eggs, about 200 g flour by eye; the batter should be stretchy, with the consistency of thick sour cream.
Peel the apples and cut them into cubes.
I mix them into the batter right away.
Warm the baking pan a little, grease it with butter, and sprinkle it with fine breadcrumbs or cookies. I grate the cookies.
Pour the batter into the pan and bake.
Bake for 40 minutes at 180 degrees.
But check it; I always do everything by feel.
If it seems done, it is done.
By the way, do not make it very thick so it bakes through.
To check the middle, poke it with a wooden stick; if the batter does not stick badly, everything is okay.
Good luck.
Roman Gershuni
Nastya also recommended wonderful videos by Roman Gershuni. New ones are regularly published here: http://booknik.ru/about/authors/?id=27848
Fish Stock
Here the stock seems to be described well: simply and, it seems, correctly.
To make fish stock, use common freshwater fish such as zander or perch, as well as red fish such as sturgeon, stellate sturgeon, or beluga. Scale the fish, remove the entrails and gills, rinse, cut into portions, cover with cold water, add salt, roots, and sliced onion, and simmer gently. The finished stock should be strained and then used for soups.
Stock can also be made from bones, heads, and trimmings. In that case, fillets are removed from the raw cleaned fish for a main dish, while bones, heads without gills, tails, and fins are cooked with roots for about an hour.
For 500-600 g of fish: one onion and one parsley root, 2-3 liters of water.
Apple Pie
So, here is the deal :)
Make the dough as in this recipe, and everything else as here. The main thing is to let it cool.
For the dough:
200 g flour
80 g sour cream, 20% fat
45 g clarified butter, not just melted butter
1 tbsp sugar
Pinch of salt
Apples: 3 sweet ones. Peel, cut into quarters, sprinkle with a little lemon juice, and slice in a food processor. Press the dough into the pan, making sides; no need to grease it, the dough will not stick. Lay out the apples in layers. Mix 250 g sour cream with three tablespoons of sugar, 2-3 packets of vanilla sugar, a tablespoon of starch, and a tablespoon of flour. Pour the mixture over the apples. Bake for 45 minutes at 200C.
Cut when fully cooled.
And here is another recipe for later ;)
Baked in a 22 cm pan: 4 apples, about 700 g total; 200 ml milk; 65 g sugar; vanilla; 100 g flour; 1 tsp baking powder; 2 eggs; 30 ml vegetable oil; pinch of salt. For the topping: 50 g butter, 50 g sugar, 1 egg.
First make the batter, then add sliced apples as you cut them so they do not darken. Transfer the batter with apples into a greased and floured pan and bake at 180C for 40 minutes. Rub butter with sugar, add the egg, spread the mixture over the hot pie, and return it to the oven for another 15 minutes. Cool in the pan, then turn out onto a board and then onto a plate.
We ate it warm, very tasty. The pie is clearly related to clafoutis and Breton far: pancake-like batter and lots of fruit filling. Fast, tasty, and an excellent replacement for apple fritters. Next time I will add anise liqueur and skip the baking powder. More aromatic apples would also be good.