www.cookingholidayspain.

com The Rural M editerranean Taste Info@cookingholidayspain.com 0034 637802743

Apple Cake with Mint & Lime Ice cream

Apple Cake
Ingredients: 500 g package puff pastry 350 g cut up red baking apples (approx. 2 medium sized apples) 80 ml packed brown sugar 10 ml flour 5 ml lemon juice 5 ml cinnamon 2 ml nutmeg 1 beaten egg Method Thaw puff pastry according to directions on package. Peel, core and chop apples up coarsely. Combine apples with sugar, flour, lemon juice, cinnamon and nutmeg. Heat oven to 350F. Flour surface lightly and cut pastry sheet into nine 3x3 squares. Place approximately 1/4 cup apple mixture on each square and brush edge with beaten egg. Place second pastry square on the top of the already filled pastry to form a pocket. Press down border with fingers to seal and then press with fork to decorate the edges. Make a 1-inch L shape incision into each pie and fold back the pastry flap. Place on ungreased cookie sheet and give each one an egg wash.
Bake for approximately 20 minutes or until golden.

Recipe supplied by Cooking Holiday Spain your gastronomic and culinary specialist in Costa del Sol Mediterranean cooking classes - Wine tastings - Spanish Wine tour - Gastronomic week end 7 days Cooking Holidays Private and personalized Gastronomic tours - Luxury wine excursions - Tapas Tour Malaga Jerez sherry excursion Ronda wine tour - Private Chef Service Mlaga, Marbella, Andalucia, Spain, Costa del Sol

Pgina 1

www.cookingholidayspain.com The Rural M editerranean Taste Info@cookingholidayspain.com 0034 637802743

Mint & Lime Ice cream

Ingredients: 300g sugar 360ml water 30g mint leaves (any fresh mint will do for this) 600ml freshly-squeezed lime juice (you will need at least 12 limes) slices of lime and mint sprigs to garnish Method: Add the sugar and water to a saucepan. Heat gently until the sugar dissolves then bring to a boil and immediately take off the heat then set aside to cool. Meanwhile, add the mint leaves and a little of the lime juice to a food processor and process to a smooth pure. Mix together the syrup, pured mint leaves and lime juice then place the mixture in the refrigerator and chill until completely cold (at least 1 hour). Pour the mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions. Alternatively, if you don't have an ice cream making machine, pour the mixture into a non-metallic freezer-proof dish then cover with a lid and place in the freezer. Freeze until the sorbet is almost firm (but still a little liquid). Cut the sorbet into chunks and place in a blender. Process until smooth then transfer the sorbet back into the dish and freeze again until almost firm. Once again chop the sorbet into pieces and process until smooth. This gets rid of all the ice crystals and makes the sorbet very smooth, which is what you want. Return to the freezer-proof dish and freeze completely. To serve, allow the sorbet to soften for 5 to 10 minutes at room temperature then spoon into dessert glasses and serve, garnished with a sprig of fresh mint and a slice of lime Culinary regards and Enjoy it www.cookingholidayspain.com

Recipe supplied by Cooking Holiday Spain your gastronomic and culinary specialist in Costa del Sol Mediterranean cooking classes - Wine tastings - Spanish Wine tour - Gastronomic week end 7 days Cooking Holidays Private and personalized Gastronomic tours - Luxury wine excursions - Tapas Tour Malaga Jerez sherry excursion Ronda wine tour - Private Chef Service Mlaga, Marbella, Andalucia, Spain, Costa del Sol

Pgina 2

www.cookingholidayspain.com The Rural M editerranean Taste Info@cookingholidayspain.com 0034 637802743

Recipe supplied by Cooking Holiday Spain your gastronomic and culinary specialist in Costa del Sol Mediterranean cooking classes - Wine tastings - Spanish Wine tour - Gastronomic week end 7 days Cooking Holidays Private and personalized Gastronomic tours - Luxury wine excursions - Tapas Tour Malaga Jerez sherry excursion Ronda wine tour - Private Chef Service Mlaga, Marbella, Andalucia, Spain, Costa del Sol

Pgina 3