Annual Fall Market – Yay!

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I love this market!

It takes place every year during fall.

Many, many craftsmen gather to present their mastery.

I especially love gingerbread cookies, things made of wood and ceramics and the fresh chilly air filled with friendship and joy.

And mulled wine of course (a great friendly atmosphere enhancer)!

I have made some pictures for you to enjoy…

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Great natural kitchen tools made of wood.

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Loads of gingerbread and various sweets!

I want to have it ALL!

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Are you very hungry?

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Yaaay, dolls!

They look amazing.

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“I am taking this and that and that little think over there and this, please!”

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Cute pots and…

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… six zillion mugs with every possible name on them.

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I tasted one of these and it was delicious!

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Bling wonderland!

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These are scary-machine lovers in full swing.

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Lovely dried fruits.

Yummy… , my favorite!

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Turkish Delight and lollipops.

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Little loveys made of marzipan.

They look adorable.

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Teeny tiny rolling pins.

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And more lollipops… .

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Another scary looking machine.

The people in there were up-side-down at that very moment.

You should have heard that screaming!

But I am sure you can imagine that.

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Every possible thing made of wood here.

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Then these monkeys (after some kissing and hugging with each other) waved goodbye to me and I knew it was time to go home.

What a wonderful time that was, I am sure I’m coming next year again.

Apple Galettes

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I have stumbled across this wonderful recipe on Foodgawker.

The little cuties looked very yummy, fun to make and their individual serving size seemed to make them perfect for sharing.

I opted for an apple filling (instead of the grapefruit one) because it’s my favorite these days. I just love that wonderful moment when apples become hot and intimate friends with cinnamon!

Of course, to satisfy my curiosity I went searching for where the word gallete came from and what it meant.

No surprise dear friends, it comes from French.

Galette is a general term to designate various types of flat, round or freeform crusty cakes. There are two most famous galette types – the galette des Rois (King cake) and the Bretton galette which is a a large, thin buckwheat flour pancake.

~~~

To make the pastry you need:

2 cups (260 grams) all-purpose flour

1 teaspoon salt

2 teaspoons granulated sugar

1 cup (230 grams) cold butter, cubed

1 teaspoon vinegar

1/2 cup (120 ml) milk

To make the filling you need:

4 large apples; peeled, cored and sliced (or cut into cubes)

1/2 cup (110 grams) butter

4 tablespoons granulated sugar

2 teaspoons cinnamon

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1. Preheat an oven to 356 F (180 C).

2. Line a baking sheet with parchment paper.

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3. In the bowl of an electric mixer combine the flour, salt, and sugar.

4. Add the butter.

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5. Pulse until the mixture resembles coarse crumbs.

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6. Then sprinkle the mixture with the vinegar and add milk gradually.

Pulse for about 4 more minutes until the mixture becomes smooth.

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7. Place the dough on a well floured surface and form a ball.

If the dough is too sticky keep adding flour.

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8. With a floured knife keep cutting the dough in halves until you have 16 even pieces.

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9. Shape the pieces into balls and put them in a refrigerator (the dough is easier to work with when cooled).

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10. Melt the butter and sugar in a large skillet over medium heat. Stir frequently for about 2 minutes.

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11. Add the apples.

Stir frequently, for about 4-5 minutes, until they just start to turn tender.

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12. Sprinkle with cinnamon.

Toss the mixture gently and cook over medium heat for additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.

Place the apples on a plate.

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13. Remove a ball from the fridge and roll it out into a 5-inch (13 cm) circle (remove one ball from the fridge at a time).

Place about 2 tablespoons of the filling in the center of the circle.

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14. Fold the edges of the dough over the filling in a crimped pattern, leaving the center uncovered.

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15. Gently, but firmly, push down on the crimped edges to help prevent the crust from opening up during baking.

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16. Place the pastry on the baking sheet.

Brush with melted butter.

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17. And bake for about 30 minutes or until golden brown.

Remove from the oven and let cool.

Yummy!

This recipe was adapted from the blog of “LaFujiMama” .

Fantasy Serene

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I just can’t get enough of it – playing with GIMP I mean.

It’s great.

Just see for yourselves.

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This is the original picture.

I took it in a little Hungarian town called Esztergom.

In case you wondered what that could represent, it is a part of a gorgeous fountain. It looked absolutely stunning.

Nevertheless, the picture obviously needed some adjustments.

So I cropped it to improve the composition, ramped up the contrast, sharpened it a bit, adjusted color balance, blurred the background and added soft glow.

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And here we go!

It is dreamy and takes me away to the sweet land of fantasy.

Lovely…

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And another one before…

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… and after.

Wow, I love this one too.

Cat’s Eye Sandwich Cookies

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Do you feel like sandwich cookies with jam filling today?

Then let’s prepare some CAT’S EYES.

They are very delicious, easy and fun to make.

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Ingredients

1 3/4 cups (240 grams) all-purpose flour

1/8 teaspoon salt

2/3 cup (150 grams) unsalted butter, softened

2 teaspoons vanilla extract

3/4 cup (80 grams) confectioner’s sugar

2 egg yolks

2 teaspoons lemon zest

jam (any flavor you like; stronger is better)

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1. Preheat your oven to 350 F (176 C).

2. Line a baking sheet with parchment paper.

3. Mix the flour with sugar and salt (set aside some sugar for sprinkling).

4. Add the egg yolks, butter, vanilla extract and lemon zest to the mixture.

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5. Mix by hand until you form a ball.

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6. On a floured surface roll out the dough to about 1/4 inch (1 cm) thickness.

Using a round cookie cutter cut out the dough.

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7. Place the cookies on the prepared baking sheet.

Use a smaller cookie cutter to cut out the centers of HALF of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small “window/eye” in the top cookie so you can see the jam underneath.

Re-roll any scraps and cut out the cookies.

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8. Bake for 9 minutes or until very lightly browned.

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9. While the cookies are cooling place the jam in a small saucepan and heat gently until it becomes smooth.

Let cool.

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10. Spoon about 1/4 – 1/2 teaspoon of jam on the full cookie.

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11. Roll the top side of the upper cookie in the confectioner’s sugar.

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12. And sandwich the two parts together gently.

Enjoy dear friends!


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