Chai Semolina With Honey Apples Recipes

FRESH CHERRIES WITH SEMOLINA TOAST AND RHODODENDRON HONEY

Steps:

• In a medium bowl, gently toss the cherries with the honey, vinegar, and crushed lemon verbena. Season lightly with salt and pepper and set aside to macerate for 30 minutes.
• Generously brush each slice of bread with the olive oil. Heat a large saute pan over medium heat. Add the bread slices and toast, turning once, until crisp.
• Divide the toast among 4 plates. Drain the cherries and reserve the juice. Top the toast with the cherries and drizzle with the reserved juice. Garnish each plate with lemon verbena.

SEMOLINA ORANGE APPLE CAKE

Steps:

• First quarter the apples. You can peel them, but I didnt find that necessary. Core the quarters and cut a criss-cross pattern into their skins or if peeled into the backsides making sure not to cut all the way through. Put aside.
• For the dough cream eggs, sugar and salt for 5 minutes using an electric mixer. Mix in honey, orange zest, butter and yogurt.
• In a second bowl mix semolina, hazelnuts and baking powder. Add this to the wet ingredients alternating with the orange juice.
• Pour dough into a paper-lined or greased brownie pan (rectangular 20 X 20 cm/8 X 8 in).
• Top with the apple quarters peel facing up. Press them into the dough about half way down.
• Bake in the preheated oven at 190°C/375°F for about 40 minutes or until skewer inserted in the centre comes out clean.
• Now make the syrup. In a small pot combine sugar, orange juice and honey. Bring to a rolling boil and continue boiling for 5 minutes stirring constantly.
• Poke the cake in several places using a wooden skewer. Then spoon the hot syrup over the still warm cake.
• Allow to cool completely on a wire rack.
• Dust with powdered sugar before serving if you like.

CHAI APPLE PIE

Steps:

• Heat apple juice in the microwave in a microwave-safe bowl in 30-second intervals until very warm, but not boiling. Add chai tea bags, cover, and let steep for 10 minutes. Discard tea bags.
• Meanwhile, peel and chop apples, tossing them in a bowl with lemon juice to keep from browning.
• Combine cinnamon, ginger, cloves, cardamom, and black pepper for spice blend in a small bowl.
• Combine apples, apple juice-chai tea blend, the spice blend, brown sugar, butter, maple syrup, vanilla extract, and salt in a large pot. Cook over medium heat, stirring frequently, until the apples start to soften, about 30 minutes.
• Transfer 1/4 cup of the warm apple liquid from the pot to a small bowl. Add cornstarch and whisk until completely dissolved into the liquid and no clumps remain. Stir mixture back into the pot. Continue cooking over medium heat, stirring often, until the mixture starts to thicken, about 5 minutes. Pour the filling into a bowl and set aside to cool, about 1 hour.
• While filling cools, preheat the oven to 425 degrees F (220 degrees C).
• Pour filling into one of the thawed pie crusts and press the other crust dough over the top. Cut a small, shallow slit in the top with a sharp knife. Gently brush beaten egg over the top crust. Cover the outer edges of the pie with aluminum foil to avoid burning.
• Bake in the preheated oven for 30 minutes. Gently remove foil and continue to bake until golden and bubbly, about 15 minutes more. Allow to cool until the pie is warm, but not hot, before serving.

CHAI SEMOLINA WITH HONEY APPLES

Steps:

• Put the ground spices, semolina, dried apples and milk into a pan and stir over medium heat for 10 minutes or until the semolina is thick and smooth.
• Place the sliced apples and honey into a pan and cook over mnedium heat for 5 minutes or until the apples are soft and golden.
• Spoon the semolina into 4 bowls and top with the honey apples.