APPLE CRANBERRY CAKE WITH CINNAMON FROSTING

APPLE CRANBERRY CAKEApple – Cranberry – Clementine – Cinnamon… These are the necessary key words to make you want to bake this elegant Christmas cake.

Nothing beats a smoothly frosted cake semi-naked look, I promise you it’s so easy to prepare anyone should give it a chance.

I couldn’t resist, but taking photos from different angles and post them on all of my social medias accounts.

I have tried many recipes for the festive season. I hope I’ll get the chance to share them all, since all of my spare time lately has been spent on Christmas shopping hearing Georges Michael and Mariah Carrey songs on repeat.

APPLE CRANBERRY CAKE WITH CINNAMON FROSTING FLAVOR

Ingredients

  • 1 cup whipping cream
  • 1 teaspoon ground cinnamon
  • 200g unsalted butter (at room temperature)
  • 1 ½ cup sugar
  • 4 eggs
  • 1tsp vanilla
  • 4 cups flour, sifted
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup Clementine juice
  • ¼ cup dried cranberries
  • 1-2 red apples, cored and sliced (skin on)
  • 1 tsp brown sugar
  • ½ tsp cinnamon
  • 1tbsp limoncello

Preparation

  1. To make the frosting, add 1 teaspoon of cinnamon to the whipping cream and whisk on high speed for 3 minutes or until fluffy. Refrigerate.
  2. Preheat oven to 175° C. Butter and flour a cake pan.
  3. Beat butter and sugar together until light and fluffy, add eggs, vanilla, flour, baking powder, baking soda and salt.
  4. Pour Clementine juice gradually while mixing and scraping down the bowl with a spatula as you go. Turn off the mixer and fold in the cranberries.
  5. Pour the batter in the cake pan and decorate with the apple slices arranging them close together and overlapping on top of the batter.
  6. Mix brown sugar and cinnamon together and sprinkle this over the apples. Drizzle with limoncello liqueur (or lemon juice).
  7. Bake for 45-55 minutes. Cake is done when a toothpick inserted in the center comes out clean.
  8. Cool the cake in the pan on a wire rack.
  9. Frost the cake with your chilled cinnamon icing. Sprinkle with icing sugar. Decorate with cinnamon sticks, kumquat and fresh cranberries, if desired.
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Chef Emile’s Vegetable Salad

IMG_4430MayaOryan

Last year, my daughter’s class, Grade III, at school had to present POLAND on International Day. I, of course, offered my help to cook Polish food to be presented at our stall. Some moms signed in their name in my group before I even announce myself as a contributor. Thank you for your trust;-)

Well my menu and especially the salad, turned out to be a hit as people kept on coming back for more.

I thought the best is to serve something cold like salad and cake, as it’s going to be a lot of people coming at the same time for tasting after the dancing show. There were 1200 visitors and maybe 12 stalls. Salatka Jarzynowa is a traditional Polish salad that is served during holidays. It is prepared with root vegetables like carrot, potatoes and celery root. This salad is best prepared one day before as it needs to mature and tastes really better the next day. This was really convenient as part of the savory menu.

The best version to make it is my dad’s recipe; I did mention that my dad was a chef and I sure learnt from him a lot of cooking. His recipe has always been a star dish! It’s so consistent that we can eat this alone. I remember how he decorates it with shrimps or cold cuts, and always place it side by side with the turkey on Christmas. This year’s dinner was at my sister, and dad showed up with THE SALAD and they were both more than welcome.

Emile’s 2 important tips are: to prepare the vegetable salad with only vegetables that are not juicy, and to never skip the honey in the dressing.

I hate when one’s look at this salad and tells me I don’t eat potato salad, am like it’s okay to venture once, it’s not only potato … my genius dad taught me how to add Emmenthal cheese, ham and apple and this is the tastier salad you can ever eat!

My last request, please don’t open cans and throw in this salad, it only tastes better when you make it with fresh ingredients. How long does it take to chop little vegetables and let it boil for 10 minutes.

I really hope you enjoy this recipe and consider making it during holiday celebrations. As I said, it is best to prepare one day before serving.

For a fancier look, store it in a round container in the fridge, and just before serving, turn it upside down on a flat round plate and decorate with salami, cheese, salmon or shrimps.

Ingredients

  • 2 cups fresh potatoes, diced and cooked al dente
  • 1 cup fresh carrots, diced and cooked al dente
  • 1 cup fresh (or frozen) peas, cooked
  • 200g Emmenthal cheese, diced
  • 200g Ham or turkey ham/ slices of ½ inch thick, diced
  • 200g Granny Smith apples, diced
  • 2 tbsp gherkins pickles, sliced (optional)

Dressing:

  • 4 tbsp mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • Pinch of salt

Preparation

  1. To cook the potatoes, boil water and cook potatoes 7-10 minutes until cooked but still hard.
  2. Cook carrots and peas same as potatoes, and each one separately. Please don’t cook all together in same pot because the time of boiling varies for each one.
  3. Set aside to cool.
  4. Combine cheese, apples and pickles. Add to potatoes, carrots and peas.
  5. Mix all the ingredients of the dressing and toss in the salad. Combine well gently. I use a rubber spatula not to mash the vegetables. Refrigerate.

Green Power Juice

GreenJuicebyMayaOryan

Might be choking for some people, but I don’t drink coffee. No black coffee, Turkish coffee, Espresso, Cappuccino, NOTHING!

But I do drink a lot of healthy juices. It’s an excellent way to get my daily serving of fruits and vegetables. I almost juice vegetables every day and keep the juice fruits as a treat (because without the fibers fruit juices are high in sugar).

A green juice is part of many detox diet and can cleanse your digestive system. Vegetables are easy to digest. This juice is a valuable factor in helping your body so energetic.

When we eat, our energy is focused on our digestive system to break down the food in our stomach. When we are not digesting our energy is doing other jobs like trying to heal and rejuvenate our body. No one wants an exhausted body all day long. It’s good to give your body a break and feed him light snacks:)

Green juices are really yummy and easy to prepare. I read somewhere Green Juice Recipes for Beginners. Well how difficult it can be to throw few pieces of vegetables in the chute of your juicer!!

You can make any combination you like. Peas, pepper, kale, cabbage, lettuce, carrot, beetroot, celery, fennel, …

All green plants have Vitamins A and C, which are important co-factors for calcium absorption. Vegetables contain many nutrients and among my favorites, are:

Cucumbers: Mildly diuretic. Great source of B vitamins and can lower blood cholesterol.

Spinach: Oxalic acid contents of leaves hinders absorption of iron and calcium. Contains large amounts of antioxidants and beta-carotene. High in folate.

Broccoli: High in fibre, antioxidant vitamins beta-carotene and C, which help against heart disease. Its phytochemicals have important properties, especially against cancer.

Parsley: High source of antioxidants, folic acid, Vitamins A and C, which help control blood-cholesterol, prevents constipation, protects the human body from free radicals mediated injury and from cancers.

Ginger: A well-known anti-nausea remedy; ideal for travel and morning sickness. Also stimulates circulation and aids digestion.

GreenJuiceNotebook-WhiteTo make my juice sweeter I sometimes add an apple, and here is one of my favorite combinations.

  • 2 Lebanese cucumbers
  • 2 cups of fresh spinach
  • 1 green apple, peeled
  • A handful of parsley (optional)
  • 1 thumb size piece of ginger, peeled
  • ½ lime

Put all ingredients through your juicer. Spice it up with ginger and squeeze lime into juice, if desired. Have straight away and enjoy.