Apple galette

 

Easy Apple Galette

5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 59 reviews

• Author: Sally
• Prep Time: 1 hour, 20 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours, 10 minutes
• Yield: 1 galette; about 8 servings

As delicious and impressive as pie, but half the time and work! This simple apple galette is a favorite fall dessert. Assembling it couldn’t be easier, and there’s no need to wait hours for it to cool before slicing. Prepare your dough at least 1 hour ahead of time, so it has time to chill in the refrigerator.

Ingredients

Crust

• ▢ 2 ½ cups (300 grams) all-purpose flour , measured with "spoon and sweep method"
• ▢ 1 tablespoon granulated sugar (optional)
• ▢ 1 teaspoon salt
• ▢ 1 cup (226 grams) unsalted butter , cold and cubed
• ▢ ⅓ cup (75 grams) ice cold water

• Filling

• 3–4 apples, peeled and sliced into 1/4-inch slices (about 4–5 cups (500–600g) slices)*
• 1/4 cup (50g) packed light or dark brown sugar
• 1 and 1/2 Tablespoons (12g) all-purpose flour
• 2 teaspoons fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• optional: salted caramel sauce

Instructions

1. Make the crust: 
2. Put the flour, sugar (if using) and salt in a large food processor fitted with the metal blade and pulse a few times to combine. 
3. Add the cubed butter and quick pulse 3-5 times until butter is broken up and the smallest pieces the size of large peas. It's okay if you still have some larger pieces.
4. Begin to gradually add ⅓ water through the top, and then while still pouring, run the food processor until all the water has been added and mixture begins to come together (mixer will actually begin to make a different sound), but stop before it forms a complete ball. It will look a little crumbly but actually holds together when you pink it. (This whole step should take less than 10 seconds total!)
5. Turn dough out onto a clean surface and form into 2 equal disks with your hands. If the dough won't come together as you work it, add more water 1 tablespoon at a time, sprinkling it over the dough.
6. Once formed into disks, cover in plastic wrap and chill in the fridge for at least 1-2 hours and up to 3-5 days. Pie crust also freezes very well, up to 2 months. Double wrap in plastic wrap to prevent freezer burn, and thaw overnight in the fridge before using.
7. Use pie crust as desired with your favorite pie recipes.
   As the dough chills, prepare the filling: 
8. Mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep it in the refrigerator during this time.

1. Line a large baking sheet with parchment paper or a silicone baking mat. Clear some shelf space in your refrigerator because the shaped galette must chill in step 6. (See recipe Note below.)
2. On a lightly floured surface, roll the dough into a 12-inch circle—it doesn’t have to be perfect. Transfer dough to the prepared baking sheet. (You can also roll the dough out right on the parchment paper or silicone baking mat that you are using to line the baking pan. If doing so, lightly flour the parchment paper or baking mat.)
3. Arrange the apples (and any juices from the bottom of the bowl) into the center of the dough, leaving a 2–3-inch border all around them. You can simply spoon the filling on, or arrange the apple slices in a more deliberate design, such as concentric circles. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges. Brush the crust edges generously with egg wash and sprinkle the crust with coarse sugar, if desired. If desired, drizzle 3 Tablespoons of salted caramel over the filling (not the crust).

1. Refrigerate the shaped galette for at least 15–20 minutes as the oven preheats (next step), and up to 8 hours. If refrigerating for longer than 1–2 hours, cover it lightly. The galette will lose its shape if it’s not cold when it hits the oven.
2. Preheat oven to 400°F (204°C).
3. Bake until the filling is bubbly and the crust is golden brown, about 35–36 minutes. Remove from the oven and allow to cool on the baking sheet for 10 minutes before slicing and serving. If desired, serve with vanilla ice cream and more salted caramel sauce drizzled on top.
4. Cover and store leftover galette in the refrigerator for up to 4 days.

Beef tehari

 OLD DHAKA STYLE TEHARI

 

PRINT

PREP TIME

15 mins

COOK TIME

55 mins

TOTAL TIME

1 hour 10 mins

 

A biryani like fragrant Rice Cooked With Beef (তেহারি). A very authentic and traditional meal from Bangladesh.

Author: Lail Hossain

Recipe type: Main

Cuisine: Bangladeshi, Indian

Serves: 8-10

INGREDIENTS

• 1 teaspoon cumin
• 1 teaspoon coriander
• 2-3 stick of cinnamon, 2 inches each
• 3-4 green cardamom
• 5-6 black pepper
• ½ teaspoon nutmeg
• ½ teaspoon mace
• ¾ cup Mustard oil
• 1 cup Onion, sliced
• 2 lb Beef, small pieces
• 2 tablespoon ginger paste
• 2 tablespoon garlic paste
• ½ cup yogurt
• 2 bay leaves
• 6 cups water
• 1 cup milk
• 3 cups basmati or kalijeera rice
• 8-10 green chilies
• Salt, according to taste

INSTRUCTIONS

1. Take cumin, coriander, cinnamon, cardamom, black pepper, nutmeg, mace and grind.
2. Wash the meat and drain all water.
3. Take the pot where tehari will be cooked. Heat oil on medium flame.
4. Add thinly sliced onion and sauté until fragrant and golden brown.
5. Add meat, ginger and garlic paste, yogurt, 1-teaspoon salt, bayleaves and the ground spice.
6. Cook in medium heat for about 25-30 minutes until beef is cooked and tender.
7. Add a cup of water little by little and stir the meat occasionally.
8. Separate meat keeping the gravy and spices in the pan. Set aside meat.
9. Add remaining water and milk to the pan and bring to boil. Add salt.
10. Add washed and drained rice and cover. Once the water boils again, add the whole green chilies and cook in medium heat.
11. When rice is about 50% done, add the meat. Mix carefully so that rice does not become smashed and cook covered in medium-low heat.
12. Turn off stove but keep lid on for 15-20 minutes before serving.
13. Serve with salad, kabab and chutney.

NOTES

Adjust chilies according to taste. Do not slit the green chilies. The green chilies should only add flavor to the rice and not make it hot.
Feel free to substitute mustard oil with canola or olive oil.
It’s best to use a cooking pot that has a tightly fitted lid for tehari.
The easiest way to grind spices is to use a coffee grinder.
You can cook tehari in 350 degrees Fahrenheit pre-heated oven for 15-20 minutes after adding the green chilies.

I did 4lbs of beef with about 5.5 cups of rice.  Perhaps pressure cooker to be tried next time. I did have to add extra water as beef took a while to cook and needed more water. 

Coffee cake NYTIMES

 Coffee Cake

By Lidey Heuck

Updated Nov. 21, 2023

Christopher Testani for The New York Times. Food Stylist: Simon

Andrews.

Total Time 1 hour 5 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Rating (990)

Cinnamon-sugar crumble does double duty for this classic cake, serving as

both a topping and a thick ribbon running through the middle. This coffee cake

is light and fluffy, thanks to a cup of buttermilk in the batter. For added crunch,

add a cup of finely chopped walnuts or pecans to the crumble mixture. The

cake will keep at room temperature, wrapped well, for several days, but the

crumb topping will be the most crisp on the day the cake is made.

INGREDIENTS

PREPARATION

Yield: One 9-by-13-inch

cake (12 to 16

servings)

Step 1

Heat the oven to 350 degrees. Grease a 9-by-13-

inch pan with butter, then line the bottom with

parchment paper, leaving an overhang on two

sides; dust the exposed sides with flour.

https://cooking.nytimes.com/recipes/1024623-coffee-cake 11/11/25, 11:52 AM

Page 1of 3FOR THE CAKE

1 cup/226 grams

unsalted butter (2 sticks),

at room temperature, plus

more for greasing the pan

2½ cups/325 grams all-

purpose flour, plus more

for dusting

1¼ cups/250 grams

granulated sugar

3 large eggs, at room

temperature

1 tablespoon vanilla

extract

2 teaspoons baking

powder

½ teaspoon baking soda

1 teaspoon kosher salt

(such as Diamond Crystal)

1 cup/240 milliliters

buttermilk, at room

temperature

FOR THE CRUMBLE

1¾ cups/228 grams all-

purpose flour

1½ cups/300 grams light

brown sugar, lightly

packed

¾ cup/170 grams

unsalted butter (1½

sticks), at room

temperature

1 tablespoon ground

cinnamon, plus more for

Step 2

Make the crumble: Combine the flour, sugar,

butter, cinnamon and salt in a medium bowl. Mix

well with your hands until the mixture forms

crumbles (they may not be uniform in size), and

set aside.

Step 3

Make the cake: In the bowl of a stand mixer fitted

with the paddle attachment (or in a large bowl if

you are using a hand mixer), combine the butter

and sugar. Mix on medium-high speed until light

and fluffy, about 3 minutes. Reduce the speed to

low and add the eggs, one at a time, scraping

down the sides of the bowl with a spatula after

each addition. Add the vanilla extract and mix

until just combined.

Step 4

In a medium bowl, whisk together the flour,

baking powder, baking soda and salt. With the

mixer on low, gradually add the dry ingredients

and the buttermilk in three parts, beginning and

ending with the flour mixture. Use a spatula to

make sure the batter is well mixed.

Step 5

Spoon half the batter into the prepared pan,

smoothing it into an even layer. Scatter 2½ cups of

the crumble evenly over the cake, then sprinkle

https://cooking.nytimes.com/recipes/1024623-coffee-cake 11/11/25, 11:52 AM

Page 2 of 3sprinkling

½ teaspoon kosher salt

(such as Diamond Crystal)

the crumble evenly over the cake, then sprinkle

lightly with more cinnamon. Spoon the rest of the

cake batter over the crumble layer in big

spoonfuls. Gently spread with a spatula to cover,

then top with the remaining crumble.

Step 6

Bake until the crumble is browned and a toothpick

inserted into the center of the cake comes out with

just a few crumbs on it, 35 to 40 minutes. Cool for

at least 30 minutes, then run a knife around the

edges of the cake and remove it using the

parchment paper overhang. Cut into squares and

serve. (You can also serve the cake directly from

the pan.) The cake will keep, well wrapped at

room temperature, for up to 3 days.