FRIDGES IN THE WILD OR THE ART OF FOOD SHOPPING WHILE WALKING

Give me a good sharp knife and a good sharp cheese and I’m a happy man.
- George R.R. Martin

Splendid cheeses they were, ripe and mellow, and with a two hundred horse-power scent about them that might have been warranted to carry three miles, and knock a man over at two hundred yards.
- Jerome K. Jerome, 'Three Men in a Boat' (1889)

People who nourish an insatiable curiosity for anything related to food or culture rarely get bored when they are on holiday (or not, to that matter). Whether they are visiting a bustling city or the smallest of  hamlets in the middle of nowhere, you can be sure that they'll never be indifferent to their surroundings as their hunger to learn and discover something new is immeasurable.

Like all naturally inquisitive individuals who cannot envisage living a life without passion, I am broad-minded and tend to find interest in everything. Even the most seemingly meaningless details titillate my everlastingly active intellect as well as my emotions, hence p assive tourism is not my cup of tea. I mean, adventures are here to open our eyes, aren't they? So, what's the point in travelling if you don't want to interact with folks, uncover unknown horizons or impregnate yourself with other cultures?!?

During my vacation in Zelg (Bernese Oberland), not one minute passed without me raving about the grandiose beauty of the mountains that surrounded us, the cuteness of the farm animals we encountered, the majestic and imposing heritage chalets we stumbled upon as well as the delightful regional delicacies which we got to taste.

And speaking about food, and especially about cheese, we were spoilt for choice. Lenk alone, with its 2'319 inhabitants, has two great dairy stores chock-a-block full with wonderful specialities produced by the local farmers. And if it was already not enough, in addition to those two marvelous "Molkereien" (milk shops), you even have the possibility of buying gourmet cheeses ("Käse" in German or "Chäas" in Swiss German) and dried sausages ("Wurst" in German or "Wurscht" in Swiss German) from the countless fridges you'll come across while hiking in the valleys or around the remote peaks - perfect picnic items for walkers in need of boosting their energy levels.

Being used to the uncivilized and sometimes criminal manners of a certain fringe of citizens populating the town of Geneva, I was really suprised to bump into unsupervised self-service refrigerators filled with valuable alpine products. Quite an odd sight if you ask me!

Furthermore, a majority of the coolers have a locked honesty till nearby where you drop the money for the goods you choose and, as incredible as it sounds, some have a second box, packed with notes and coins, in case you need change. Typical of rural and old-fashioned areas of Switzerland - this wouldn't work in big metropolitan places as there would be a lot of stealing going on!

As you can imagine, every time I passed one of those cold storages I had to open it and check its contents. Of course, I did not only contemplate what graced the shelves of those "treasure chests", but also purchased a few goodies for eating immediately and bringing back home (just before leaving, we purchased about 4 kilos of the finest "Alpkäse" - call me crazy, but I just love the stuff!!!) .

BLACK AND WHITE WEDNESDAY #58 - PEAR PORTRAIT

- Louise Bonne Is My Name, She Said -

This picture was submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook". It will be hosted on the 14th of September by Rinku of  "Cooking In Westchester" (click here in order to see who is hosting the next roundup).

PLUM TART WITH SCONE PASTRY & MASCARPONE - TARTE AUX PRUNES À LA PÂTE À SCONES ET AU MASCARPONE

It's wonderful to be back. Back among the mountains that remind us of our vulnerability, our ultimate lack of control over the world we live in. Mountains that demand humility, and yield so much peace in return.
- Alex Lowe

Autumn is my favorite season and it is also the perfect moment to take a vacation in the dazzling Swiss Alps, and more particularly in the Berner Oberland. It has to be said that nothing can quite beat the unique splendor and romantic ambiance of canton Bern's highlands when the trees have turned an intense shade of crimson and the fading sunlight bathes everything in gloriously fiery hues.

As a child, this is where I used to spend my October school holidays. Back then, I was already fascinated by this astonishing region and nowadays I am still profoundly attracted to its incredibly spellbinding magnificence. Hence, I incessantly keep returning there no matter the length of my stay - for one short day or for a week, it doesn't matter as long as I get my countryside "fix".

It is absolutely impossible not to fall madly in love with the Bernese Oberland. With its rugged snow-capped peaks, drop dead gorgeous waterfalls, stunning glaciers, soft and lush green dales, high-altitude emerald lakes, idillyc chalet villages and crisp clear air, this unbelievably beautiful and enthralling rural area of central Switzerland is a nature sanctuary which I like to compare to the Garden of Eden. And a paradise it is indeed as its spectacularly transcending landscapes, staggering panoramas as well as limitless trails through deep pine tree forests, rolling hills, rocky mountainsides and delightful meadows make it a hiking eldorado for both advanced and beginner trekkers. Whether you are a person who needs constant action and movement or somebody who is happy loafing around, there is no better place to enjoy your leisurely time.

Like most touristic havens, the Bernese Highlands are very popular during the summer and winter months. Personally, I prefer to go in this neck of the woods when fall is fully in bloom and the golden sceneries are so amazing that you lose the power of speech and tears of wonder/joy appear in your eyes. It is also a lot wiser to visit this lofty province at this period of the year, because rental prices are at their lowest and it is less crowded - you'll scarcely meet another soul (backpackers or skiers); the only living beings you'll come across will be the locals (mostly farmers) and their animals (cows, goats, cats, dogs, etc...).

In the past, my parents and I resided in a basic, yet comfy appartment with 70's retro furniture, an antique fire stove, a veranda and creeking/shaking pine floors which was part of an imposing and ancient (a few hundred years old) traditional farmhouse in which the owners lived. It was located outside the minuscule "town" of Zweisimmen (check out my posts on the subject) and was a bit isolated. The back of the building faced a thick and somewhat gloomy wood and the front overlooked the majestic Spillegerten (link to picture: 2nd photo from the top) and sublime Simmental valley. Apart from the muffled sound of the MOB train whistle in the distance, the bored moo of the cows and the soothing ring of their bells, silence prevailed. A sensational and extraordinarily relaxing experience!

For my very first getaway with P. since 1998 (!!!), I wanted to break the routine and rent an apartment which would offer similarly mind-blowing settings and an equally impressive scenic view, but which would be in another municipality. Our choice went to a small, simple, snug and welcoming two room duplex (self-catering) situated in the picturesque "suburbs" of Lenk (the district's population is 2450 and ruminants outnumber people), in Zelg, a tiny, bucolic and calm hamlet at the foot of the striking Mt. Wildstrubel and not far away from (only 500m) the tumbling Simmenfälle (waterfalls).

Climb the mountains and get their good tidings. Nature's peace will flow into you as sunshine flows into trees. The winds will blow their own freshness into you, and the storms their energy, while cares will drop away from you like the leaves of Autumn.
- John Muir
 
Aside from being a dreamlike accomodation with a view to knock your socks off, another plus point of "Haus Salvisberg" is its handy proximity to cable car stations (Metschbahn & Betelbergbahn) as well as to numerous exquisite footpaths, (both easy and moderatly difficult) leading to moon-like summits, verdant montane grasslands, rustic alpine huts and magic cascades. Valuable assets that cannot be underlooked and which will enchant admirers of untouched wildness and passionate walkers alike.

As a matter of fact, from this ideal location, many fantastic excursions on well-marked and maintained tracks can be done. Since that is what P. and I came for, we indulged in a little sport by going out every single day and trekking from morning to evening through the harshest terrains as well as smoothest pastures. The vistas were so grandiose and entertaining that we could have wandered for hours on ends without being bored. There's so much overwhelming beauty in this corner of the world that we forgot how tired our limbs were and how numb, heavy and achy they felt - at the end of each journey we were knackered, but we were gleefully content and our heads were full of ravishing memories...

After having spent one week cooking uncomplicated meals, not baking at all and hardly being challenged culinary-wise, I was glad to rebound with my kitchen and put my brand new oven to work again. In order to celebrate our coming home, I prepared a semi guilt-free tart* with the last plums (one of my favorite dessert fruits) of the season and my trademark low-fat pastry.
This home classic and personal invention is easy to put together, but it is nonetheless almighty exquisite and deliciously homey. A heavenly treat which is best savored with a glass of quality Porto or a cup of tea and while nostalgically remembering past travel adventures.

* It contains about 95g butter less than the ones confectioned with shortcrust dough.

Plum Tart With Scone Pastry & Mascarpone
Recipe by Rosa Mayland, November 2012.

Serves 4-6.

Ingredients For The "Scone Pastry":
338g Plain flour
2 Tsp Baking powder
1 Tsp Fine sea salt
75g Unsalted butter
38g Castor sugar
Milk, enough to form a firm dough
Ingredients For The "Filling":
250g Mascarpone, softened
120g Light brown sugar
740g Plums, halved and stoned
Cinnamon, to taste

Method For The "Scone Pastry":
1. Heat the oven to 190°C (375°F) and grease a 28cm (11 inches) tart pan. 
2. Mix together the flour, baking powder and salt, then rub in the butter.
3. Stir in the sugar.
4. Add the milk  and incorporate well (with the help of a knife) by cutting and turning the dough until it forms a clean ball.
5. Roll out the pastry and line the base of your tart pan.
6. Trim the edges and prick the base of the tart with a fork.

Method For The "Filling":
7. Spread the mascarpone over the base of the tart and sprinkle 50g light brown sugar over the cheese.
8. Place the plums, cut side up, in neat concentric circles in the tart shell. Cowd the fruits, but do not overlap.
9. Sprinkle the cinnamon and leftover sugar over the fruits.
10. Bake for about 40 to 50 minutes, until the fruits are soft and the crust is golden brown.
11. Cool on a wire rack.
12. Serve.

Remarks:
You can replace half of the plain flour by whole wheat flour and the castor sugar by light brown sugar.
For this recipe I used quetsch plums (the best plums, in my opinion), but any other type of plum (fresh or frozen) or fruit (pluots, mirabelles, apples, pears, peaches, etc...) will do.

Serving suggestions:
Serve for tea time or dessert, with a glass of Porto or a cup of tea.
Drizzle a little runny honey over the top of the tart if  you find that it is not sweet enough for your taste.

Tarte Aux Prunes Et Au Mascarpone
Recette par Rosa Mayland, Novembre 2012.

Pour 4 à 6 personnes.

Ingrédients Pour La "Pâte A Scones":
338g de Farine
38g de Sucre cristallisé
2 CC de Poudre à lever/pâte
1 CC de Sel de mer fin
75 g de Beurre non salé
Assez de lait pour former une boule de pâte
Ingrédients Pour La "Garniture":
250g de Mascarpone, ramolli
120g de Cassonade
740g de Prunes, coupées en deux et dénoyautées
Cannelle en poudre, selon goût

Méthode Pour La "Pâte A Scone":
1. Préchauffer le four à 190 ° C et graisser un moule à tarte de 28cm de diamètre.
2. Mélanger ensemble la farine, la poudre à lever et le sel, puis ajouter le beurre et frotter la farine et le beurre entre les doigts afin d'obtenir un mélange qui ait une texture sabloneuse.
3. Incorporer le sucre.
4. Verser le lait, graduellement, tout en mélangeant bien (ne plus ajouter de lait quand la pâte aura atteint la bonne consistance/ni trop mouillée, ni trop collante) et former une boule.
5. Etaler la pâte et garnir votre moule à tarte avec.
6. Couper les bords qui dépassent et piquer le fond de la tarte avec une fourchette.

Méthode Pour La "Garniture":
7. Etaler le mascarpone sur la base de la tarte et saupoudrer avec 50g de cassonade.
8. Garnir avec les prunes (côté coupé vers le haut et placée en cercles concentriques bien serrés).
9. Saupoudrer avec la cannelle et le sucre restant.
10. Cuire pendant environ 40 à 50 minutes, jusqu'à ce que les fruits soient tendres et que la pâte soit bien dorée.
11. Laisser refroidir sur une grille.
12. Servir.

Remarques:
Vous pouvez remplacer la moitié de la farine par de la farine complète et le sucre cristallisé par du sucre brun clair.
Pour cette recette j'ai utilisé des quetsches, mais n'importe quelles prunes (fraîches ou congelées) feront l'affaire. Bien entendu, d'autres fruits peuvent être utilisés (pluots, mirabelles, pommes, poires, pêches, etc...).

Suggestions d'accompagnement:
Servir à l'heure du thé ou pour le dessert, avec un verre de Porto ou une tasse de thé.
Si vous trouvez que la tarte n'est pas assez sucrée à votre goût, arosez-la d'un filet de miel liquide.

ODE TO AN EXCEPTIONAL CAT NAMED MARUSCHKA

Maruschka noun (mah-rOOsh-kah)
A.k.a. Muschki, Schmutzli, Bouboule, Panzerfaust, Munschi, Mon Chichi, Yammertante, Fresssack, Pissheraus, Big Eye Smith and Moumouli.

German name given to a female or to a sweet black cat born in April 1995 in Graubünden, Switzerland.
Died on the 24th of October 2012 in Geneva, Switzerland after suffering a few major strokes.
Lived a peaceful life surrounded by love and her family (Rosa, her mother, P., her father and Fridolin, her brother 1995-2011).

Maruschka, we already miss you dearly and will never forget your beautiful face, piercing sapphire-like yellow eyes, elegance, cuddliness, lush black coat, cuteness, calm temperament, deep guttural yowls, uniqueness and comic manners.

You were a joyful, brave and uncomplicated kitty with a strong willpower, a divine being with a golden soul who was sent to us by the Universe in order to make our life merrier and bring some much needed sunshine to our monotonous existence.

We wish to warmly thank you for all those wonderful years spent in your graceful company! Hopefully you received all the attention you deserved...

♥ ♥ ♥ Rest In Peace ♥ ♥ ♥

WHOLE WHEAT SPINACH AND FETA PIE - PIE AUX ÉPINARDS, À LA FÉTA ET À LA FARINE COMPLÈTE

I like to think that we've got a plan, so let's stick to it. That said, once we've stuck to it, we're allowed as much improvisation as anyone cares to indulge themselves in.
- Guy Ritchie

Cooking and improvising go hand in hand. The preparation of meals is far from being a stress-free activity, thus in order to carry out that task properly and be in control of the situation during moments of pure adrenaline rush, one needs to be highly resourceful, endlessly witty and extremely flexible. In the kitchen, many things can go awfully wrong or turn out contrarily to what you've expected. Consequently, last-minute decision taking, fast thinking and inventiveness are a necessity at all times, or else you'll panic and everything will go terribly pear-shaped. Besides, it is more fun not to systematically depend on derectives, rely on written formulas and follow them to the letter as fierce self-reliance unleashes your aptitude for brilliancy.

Of course, in pursuance of versatility, fluidity and creative emancipation, a cook must possess a basic knowledge of culinary techniques (master principles and practices, acquire essential skills and know how recipes work by understanding their structure), learn about ingredients and their roles as well as properties (how they taste, with what they can be or can't be paired, etc...), be open-minded as well as adventurous and love to experiment. The key to liberty, virtuousity and dexterity lies within exercise, perseverance and courage. So before you throw the towel and declare that it is impossible to reach this level of adroitness, remember that nothing comes without effort and that great art requires suffering. In life, nothing is free.

Stovetop geniuses have the capacity to quickly and easily assemble amazing dishes even when all hell lets loose in their headquarters and disaster is about to strike. Problems don't appear to affect them and they seem to invariably find a solution to each of them. Similarly to a surfer, a cuisinier confronts the tallest waves of tension with confidence and he/she rarely fails to overcome them by virtue of his/her composure and cool attitude...

Some of us were fortunate to be raised in homes where family members craftily prepared food simply by using their imagination. We consider it a blessing as thanks to those extraordinary individuals, we were introduced to the joys of cooking instinctively and had the possibility to gain a solid erudition just by observing them at work or by playing the apprentice chef or the helpful commis.

As a child and teenager, I used to hover a lot around my grandmothers' and mother's kitchens. These welcoming and soothingly warm rooms were the nevralgic center of their homes and it felt good to hang out there,  because they smelled wonderful and that's where company was to be found. As far as I can remember, I was always attracted to this area of the house/apartment like a moth to a flame. I could not resist sitting at the table and looking at what was happening around the range oven or stirring the pans' contents as well as having a quick taste of the yummy fare surrounding me whenever my granny and mum turned their backs. Over the years, I have swallowed an immense amount of precious information which cannot be found in books and which I constantly put to use on a daily basis.

In the abstract art of cooking,
ingredients trump appliances,
passion supersedes expertise,
creativity triumphs over technique,
spontaneity inspires invention,
and wine makes even the worst culinary disaster taste delicious.
- Bob Blumer

Cooking requires confident guesswork and improvisation-- experimentation and substitution, dealing with failure and uncertainty in a creative way.
- Paul Theroux

My gastronomic experience has helped me become a dautnless foodie who can face catastrophes and flops without flipping out excessively or being paralized by confusion and the terror of failure. I have solid nerves and more than one trick in my hat. Well, that's maybe not 100% accurate (I'm embellishing things a little here). Nobody's perfect and I'm not a saint, therefore I cannot solemnly promise/gurantee that I won't throw a fit every now and then, fling things across the kitchen, swear like a sailor or behave like a tantrummy diva if difficulties arise (I get easily hot and bothered - LOL). Anaway, despite my occasional loss of temper and moody behaviour, whatever may happen, I'll always find a way out of the painfuland uncomfortable position I am in.

No later than two weeks prior to writing this article, while I was concocting "Spanakopita", a last-minute complication forced me to drastically change my plans. Unfortunately, my store-bought yufka (I make my own when I have enough time on my hands) had an unpleasantly and suspiscious sourdoughyy odor which alarmed me. After some serious pondering, it is with a heavy heart that I decided chuck it in the dustbin (I hate spoiling food and nearly never get rid of anything). Once that was done, I had to come up with an alternative dish. In less than 60 seconds I found the perfect replacement for the inedible phyllo dough and concocted a wholemeal shortcrust pastry in a jiffy. So, for supper that Friday night, instead of Greek börek, "Whole Wheat Spinach And Feta Pie" landed on the menu. Luckily, my sagacity saved the evening, and P. greeted my creation with a beaming smile and sparkling eyes (how rewarding!).

This remarkably luscious, refined tasting, comforting and healthy (rich in fiber, calcium, iron, vitamin A, folic acid, omega-3 fatty acids, protein, zinc, magnesium, etc...) savory treat can be eaten warm or cold, depending on the season, and the leftovers can be stored in the refrigerator (up to a week) as well as frozen (up to a month) and turned into a much welcomed easy/lazy dinner for knackered workers. Superfood with gusto!

P.S. Next week and for a few days only, I'll be absent from the net (blog & social media), so don't worry if I don't visit your blog, leave a comment on your last post or show any sign of life on either Facebook or Twitter...

Whole Wheat Spinach and Feta Pie
Recipe by Rosa Mayland, October 2012.

Serves 4-6/makes a 24cm pie.

Ingredients For The "Whole Wheat Shortcrust Pastry":
380g Whole wheat flour
1 2/3 Tsps Fine sea salt
100g Lard, cold & cut into small cubes
90g Unsalted butter, cold & cut into small cubes
Enough water to blend (~90-100ml)
1 Beaten egg, for glazing the top of the pie
Ingredients For The "Filling":
1 Tbs Olive oil
3 Medium onions, chopped finely
4 Cloves garlic, chopped finely
1 1/2 Tsp Dried dill
600g Frozen spinach, thawed, squeezed dry and chopped finely
3 Eggs (~63g)
250g Ricotta
250g Feta, finely chopped
50g Mature Gruyère,  cut into small cubes
Pepper, to taste
Salt, to taste

Method For The "Shortcrust Pastry":
1. Sift the flour and salt into a bowl/bassin.
2. Add the lard and butter. Rub between the fingers until the mixture is flaky.
3. Pour in the water, gradually, while continuously cutting and stirring with a knife (stop adding water when the dough is stiff - it should not be sticky or wet). Gather up into a soft ball and place it in the fridge while you prepare the filling.
Method For The "Filling":
4. In a hot frying pan/skillet, add the oil and chopped onion. Fry until translucid.
5. Add the garlic and dill. Cook for another minute.
6. Add the spinach and stir-fry for about 5 minutes.
7. Put the mixture in a big bowl and let cool completely.
8. Incorporate the eggs, ricotta, feta and Gruyère to the spinach mixture.
9. Salt and pepper to taste.
Method For "Assembling The Pie":
10. Heat the oven to 200°C (400° F).
11. Roll out 2/3 of the pastry and line the base of a 24cm (9 1/2 inches) pie plate.
12. Fill with the spinach mixture and brush the edges of the pastry with water.
13. Roll out the remaining dough (1/3) and cover the pie.
14. Press the edges of the pastry to seal and trim off the excess.
15. With the remaining pastry, decorate the pie top as desired (leaves, flowers, et...).
16. Prick the top of the pastry case to allow steam to escape and glaze the top with the beaten egg
17. Bake for about 40 minutes, until the pastry is crisp and golden.
18. Serve.

Remarks:
You can also make your pastry with plain flour or your filling with fresh spinach and replace the feta as well as the Gruyère by any other cheese of your choice.

Serving suggestions:
Cut into wedges and serve hot or cold with a crisp green salad or a tomato salad.
This pie is perfect for taking on picnics or to potlucks.

Pie Aux Epinards, A La Féta Et A La Farine Complète
Recette par Rosa Mayland, octobre 2012.

Pour 4-6 personnes/1 pie de 24cm.

Ingrédients Pour La "Pâte Brisée A La Farine Complète":
380g de Farine complète
1 2/3 CC de Sel de mer fin
100g de Saindoux, froid et coupé en petits dés
90g de Beurre non-salé, froid et coupé en petits dés
Suffisamment d'eau froide afin que la pâte forme une boule (~90-100ml)
1 Oeuf battu, pour glacer le dessus du pie

Ingredients Pour La Garniture":
1 CS d'Huile d'olive
3 oignons moyens, hachés finement
4 Gousses d'ail, hachées finement
1 1/2 CC d'Aneth séchée
600g d'Epinards congelés, décongelés, essorés et hachés finement
3 Oeufs (~63g)
250g de Ricotta
250g de Feta, hachée finement
50g de Gruyère salé, coupé en petits cubes
Poivre noir moulu, selon goût
Sel de mer fin, selon goût

Méthode Pour la "Pâte Brisée A La Farine Complète": 
1. Tamiser la farine et le sel dans un bol.
2. Ajouter le beurre, puis frotter la farine et le beurre entre les doigts afin d'obtenir un mélange qui ait une texture sabloneuse.
3. Verser l'eau, graduellement, tout en mélangeant bien (ne plus ajouter d'eau quand la pâte atteint la bonne consistance -ni trop mouillée, ni trop collante). Former une boule puis la mettre au frigo pendant que vous préparez la garniture.
Méthode pour la "Garniture":
4. Dans une poêle chaude, ajouter l'huile et l'oignon haché. Faire revenir en remuant constamment jusqu'à ce qu'il soit translucide.
5. Ajouter l'ail et l'aneth. Faire revenir pendant une minute.
6. Ajouter les épinards et faire cuire pendant environ 5 minutes, tout en remuant régulièrement.
7. Mettre le mélange dans un grand bol et laisser refroidir complètement.
8. Incorporer les oeufs, la ricotta, la feta et le gruyère.
9. Saler et poivrer selon goût.
Méthode Pour "Assembler Le Pie":
10. Chauffer le four à 200 ° C.
11. Etaler 2/3 de la pâte et foncer la base d'un plat à pie de 24cm de diamètre.
12. Remplir avec la garniture et mouiller les bords de la pâte avec de l'eau.
13. Etaler la pâte restante (1/3) et couvrir le pie.
14. Appuyez sur les bords de la pâte pour les sceller et couper l'excédent de pâte.
15. Avec la pâte restante, décorer le dessus du pie comme vous le souhaitez (feuilles, fleurs, et ...).
16. Piquer le couvercle de pâte afin de permettre à la vapeur de s'échapper et glacer le dessus avec l'œuf battu.
17. Cuire au four pendant environ 40 minutes, jusqu'à ce que la pâte soit dorée et croustillante.
18. Servir.

Remarques:
Vous pouvez également fabriquer votre pâte avec de la farine ordinaire et faire votre garniture avec des épinards frais ansi que remplacer la feta et le Gruyère par un autre fromage de votre choix.

Suggestions d'accompagnement:
Couper en tranches et servir chaud ou froid avec une salade verte ou une salade de tomates.
Cette tarte est parfaite pour prendre en pique-nique ou pour offrir lors de soupers canadiens.

WONDERFULLY SEASONAL APPLE RECIPES FROM MY KITCHEN AND THE WEB

Apples, apples, what a treat,
sweet and tart and good to eat.
Apples green and apples red,
hang from branches overhead,
and when they ripen, down they drop,
so we can taste our apple crop.
- Helen H. Moore

No recipe today, but instead just a casual post because I need to relax a little and find some inspiration for my next article. Anyway, as the apple season is in full swing, I thought that you might be interested in the lovely links I have decided to share with you here today. Enjoy!!!

Apple recipes featured on my blog:
Apple And Cheddar Quiche
Apple Latkes
Apple Tart With Hazelnut Frangipani
Coconut Apple Cake
Curried Parsnip And Apple Soup
Danish Braid
English Mincemeat
Eplepai - A Norwegian Apple Cake
Harvest Apple Challah
Pumpkin Apple Bread
Quick No-Fat Apple Cake

Apple recipes found on the internet:
Apple And Cheddar Salad
Apple And Cinnamon Hot Cross Buns
Apple & Olive Oil Cake with Maple Icing
Apple Cinnamon Fritters
Apple Dulce De Leche Tart
Apple Pepper Pot Cake 
Apple Pie Layer Cake
Apple-Pecan Spice Cake with Cream Cheese Filling & Praline Frosting
Honey Roasted Cardamom Apple and Brown Butter Streusel Crostata
Apple Tarte Tatin
Apple Toffee Blondies With Brown Sugar Frosting
Apple Yogurt Cake
Baked Apple Cider Doughnut Holes
Bavarian Apple Torte
Caramel Apple Crumble Bars
Charred Mackerel With Apple Purée, Smoked Cod Roe Cream And Watercress Oil
Chicken Apple Curry
Cider, Apple And Golden Sultana Braised Red Cabbage
Cranberry And Apple Chutney
Damp Apple And Almond Cake
Dorset Apple Cake
Fresh Apple Scones
Fruit And Cobnut Crumble Cream
Fruity Caramel Baked Apples
Marzipan And Apple Tart With Caramel Sauce
Paula Deen Grandgirl’s Fresh Apple Cake From Georgia
Praline Apple Bread
Pork Belly With Apples And Sage 
Pork Fillet With Parma Ham, Agen Prunes And Armagnac 
Salted Caramel And Apple Rolls
Soft Apple Pound Cake
Sweet Potatoes Stuffed With Apples, Cranberries, And Pecans

BLACK AND WHITE WEDNESDAY #53 - EVEN THE LITTLE THINGS HAVE VALUE

- Lonely Dried up Thistle - 

- Tiny Grains Of Rice -

The last picture has been submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook" (for more information on future hosting and roundup, click here).