Miso soup

 4 cups of water 

3tsp hondashi powder

Boil together

Turn off heat and using sieve, add in 3tbsp miso paste

Add seaweed 

Apple galette

 

Easy Apple Galette

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• 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.