The modern housewife

Since I got so many apples from our friends I had to figure out a way to use a big quantity before they would go bad. I figured making my own apple sauce would be a good idea so yesterday I launched operation apple sauce. And as a graphic designer, I of course had to design some prints to put on the jars.





1 kilo of apples
juice from 1/2 a lemon
300 grams of sugar

Peel the apples and cut them into smaller slices. Mix the slices with lemon juice so that they don't turn brown.
Put apples, sugar, apples, sugar in a big cooking pan.
Let it stay in the fridge over night.
Heat them up on the stove and stir while boiling lightly for about 20-30 minutes.
Pour into clean jars while the sauce is still warm (this will sterilise the jars automatically) and store in a cool and dark place.
If you want you can spice the apple sauce with cinnamon

I love lasagna, but unfortunately I don't make it very often because it takes a really long time to do. Yesterday I felt motivated though and it was absolutely worth it!



for 4-5 people

1 aubergine
1-2 squash
olive oil
25 grams of butter
3 1/2 tablespoons of flour
about 9 decilitres of milk
1 cube of vegetable stock
1 clove of garlic
salt, pepper and other herbs
150 grams of grated cheese
about 12 lasagna sheets
1 can of whole tomatoes
2 tomatoes
basil

Preheat the oven at 225 degrees.
Cut the aubergine and the squash into thinner slices. Salt and oil on both sides. Put the on a roasting pan and leave in the oven for about 15 minutes or until they have gotten some color.
Melt the butter in a pan and mix with the flour. Add the milk for it to become a smooth sauce. Add the vegetable stock, pressed garlic and spices. Stir in 2/3 of the cheese.
Butter a baking tin and put a layer of sauce on the bottom. Follow with a layer of lasagna sheets and half of the vegetables.Add more sauce, lasagna sheets and the rest of the vegetables.
Cut the canned tomatoes into smaller pieces and pour over the lasagna with the rest of the sauce. Put fresh tomatoes cut into slices with some fresh basil on top. Cover with the grated cheese.
Put in the oven for abour

When we were at our friends this weekend they gave us plenty of apples because they have a lot of apple trees and they don't know what to do with all the apples that grow on them. This gave me a reason to try out all these recipies that have apples in them. Yesterday I made this very tasty apple and ginger cake.



For about 8 slices

3 eggs
3 decilitres of sugar
1 teaspoon of baking powder
2 1/4 decilitres of flour
1 teaspoon of grind ginger
3/4 decilitres of boiling water
butter for the baking tin
2 tablespoons of sugar
1 teaspoon of grind ginger
2 apples

Beat the sugar with the eggs. Mix baking powder, flour and ginger. Add that and the water to the batter.
Butter a baking tin and sprinkle the mix of sugar and ginger over it.
Peel the apples and cut them into slices. Put the apples on the bottom of the baking tin and pour the batter over them.
Put in the oven, 175 degrees, for about 30 minutes.
Serve warm with whipped cream or ice cream.

This evening I made some really good cake for the first time. I call them cherry top because I put a cherry in the middle of each of them.



35 pieces of cake :

200 g of melted butter
6 decilitres of sugar
4 eggs
6 decilitres of flour
1 teaspoon of vanilla sugar
1 bag of almond flakes
frozen or fresh cherries

Heat the oven to 175 degrees. Put baking paper in a roasting pan.
Melt the butter in a 2 litre pan (you will mix the rest of the ingredients with the butter in here after).
Let the butter cool a bit and then add the sugar, the eggs, the flour and the vanilla sugar. Pour the batter in the roasting pan and put almond flakes on top as well as cherries.
Put in the middle of the oven for about 30 minutes.
Wait until it is cold and then cut it into squares.

Enjoy!