Glutenfree apple cake

apple cake

Finally, the season’s first applecake was made. At least my first. I’ve been longing for this moment, but life got in the way, I guess. It’s a sure sign that summer is over, and autumn is upon us, when applecakes and other apple creations are being made around every other home. The sweet sweet smell of cinnamon and apples sneaking around the house, meaning apple cake is on its way sure is on my top list of why I love atumn! Together with the crisp air, that I get to wear my collection of scarfs, flea markets, Norwegian apples and plums, and of course staying inside baking and munching while the rain is pouring down! Ahh, nothing better than that.

Of course, apples are available all year round, but nothing compares to the crisp and tangy Norwegian apples that are to be found only this time of year. They are perfect on their own, but they are also ideal for baking. They have enough taste and sourness to them to survive the baking process and still remain tasty. I want to taste the apples too, not just the cake.

And I had the perfect apples for this. You see, there is a park close to where I live, with apple trees….. And nobody seems to pick those apples, so I did! I mean, public apple trees, means public apples, means the apples are meant for the public (me). So my conscience is clean! Even though I tried to hide the best I could. I am a grown woman after all, with my pockets bursting with apples. Ahem.

Anyway. They maybe weren’t all ripe, but that means even more taste. Stolen apples = baking. And I had a specific recipe in mind. Applecakes are always good, but I seemed to remember this as a really nice one from my glutenfree diet a year ago. So here’s my virgin apple cake for the season – let there be many more!

150 g real butter
150 sugar
3 eggs
250 g glutenfree flour
1 teaspoon baking powder
1 teaspoon vanilla sugar
About 6 apples, depending their size

Mix butter and sugar well. You can easily use brown sugar – that’s even better!
Stir in one egg at a time.
Sift flour, bakingpowder and vanilla sugar, and stir into the mixture.
Pour the batter in a greased spring form.
Cut the apples in thin slices. Put them in a bowl with loads of sugar and cinnamon, and toss them around, making sure they are all covered in sweetness. Then press them down and into the batter, as many as you can.

Bake in a preheated oven set to 175 C for about 35 minutes.
(The recipe says 30 min, but the last time I made it the center was running, but this time, after 45 minutes, it was a little overbaked, so my best guess is 35-40 minutes, but keep an eye on it! Every oven is different.)

Serve lukewarm with whipped cream, watching the rain pouring down outside. And realize, autumn isn’t too bad after all.


Chili con carne

chili con carne

Chili con carne. My most recent dinner discovery! And I’m so exited about it! It’s just so good in all it’s simplicity. And perfect for the season that’s upon us. (I’ve finally let go of summer. It was hard. But at least, that means I’m free to embrace autumn in all it’s delicious glory!) And this is it, chili con carne, you say? I say yeah! I’m slow. Of course I’ve heard about it before. I have recipes for it and I’ve even tasted it some time long ago, but now it’s here to stay with me.

It was a week ago, I was out on the town with two girlfriends of mine, and we were discussing food and exchanging dinner suggestions. (like the housewives we are) One of them told me that her boyfriend makes a mean chili con carne. With meat, beans, tomatoes and lots of spices – and her description, along with the look on her face, made me rethink whatever I thought of this dish. Chili con carne was coming up, this very weekend.

So, when Sunday came, I found a recipe. And after a quick glimpse I saw that this should be really fast’n easy! It was indeed. Basically all you have to do is fry the meat, crack open a few cans, some onion chopping and seasoning! And pronto, chili con carne is served. I guess you can make a fancier chili con carne that would take more time, but there is absolutely no reason for that. Because this is seriously good. And I usually don’t like ground meat dinners. So, that should be a sign of quality, right?

(Serves 4)

500 g ground meat
1 onion
1 can of chopped tomatoes
2 different cans of beans
tortilla chips

The second time I made this I made a few adjustments, which worked just fine. Instead of a second can of beans, I added some sweetcorn. Instead of canned tomatoes, I used fresh ones and a little tomato pure and ketchup. There’s no need to measure anything up, just have fun, trust your own taste and experiment!

Fry the ground meat, and cut in chunks. Season with salt and pepper. Remove from pan.
Chop the garlic, chili and onion. Heat some oil and fry until it softens and turns golden.
Add the tomatoes, beans and spices. Season to taste, depending how spicy you like it. Add a cup of water, turn the heat down, and allow to simmer for about 10 minutes. Sprinkle with fresh cilantro and serve along with guacamole and tortilla chips.