HALLOWEEN TIME .....FRIGHT APPLE FRITTER.....

HALLOWEEN is a great time not only for children but also for their parents. They are able to show off their decoration talent and much more.

Today I thought I could show off my FRIGHT APPLE FRITTER...my husband told me that they look like the onces we know from old good Europe which are called "Quarkbaellchen" translated into Quarkballs..quark is a little bit thicker than yoghurt...

But this is also a really fast recipe and pretty simple to impress your love ones:

As you can see LIAM ... is ready to snatch one away....

OR a close up...

Here are the ingredients:

3/4 cup all-purpose flour

1/4 cup cornmeal

2tbsp. brown sugar ( optional granulated sugar)

1 1/2 tsp. baking powder

1/4 tsp cinnamon

1/4 tsp. nutmeg 

1/4 tsp salt

1/2 cup whole milk

1 large egg

1 tsp pure vanille

1 large Granny Smith

Oil for frying your FRIGHT Apple Fritter...

Part 1:

You need two bowls...one for dry and the other one for wet ingredients.

Whisk all the dry ingredients together..and whisk all the wet ingredients together (do not forget in a separate bowl)

Part 2:

Add your wet ingredients to your dry ingredients and mix until combined. Set aside...

Part 3:

Peel and Core one Granny Smith apple. One half of the apple coarsely grated and the other cut in about 1/4 in pieces.

Gently fold the apple into the batter.

Part 4:

Pour oil in a deep pot and let it heat up. Then place one or two dough batter in the hot oil pot. Waiting time about 3 to 4 mins...start with one and see how long it would take and check out the inside if it is done...then continue... You can use an ice cream scoop. They would look more evently shaped like round balls.

Place the finish fried apple fritter on parchment paper and let them cool about 1 to 2 min. finish them off with sugar/cinnamon mixture...DONE! You can serve them with Whipp Cream or just leave

them they way they are....

They were soooo DELICIOUS TO THE TASTE....

1001 MARCOCCO NIGHT WITH LAMB AND COUSCOUS

Having North African blood running through my blood-stream naturally I just LOVE cooking Arabic or Marcocco food ...

My father was a great cook and I still have the taste of his hot spicy chicken on my taste buds...I re-tried his chicken tights and legs like he did, but unfortunately, I forgot what kind of spices he used.

Here is a very simple dish to prepare:

Here are the ingredients: 2 portions

1 to 2 cups of couscous

1 cup chicken peas ( in a can)

2 carrots

1 parsnip

1 potato (optional 2)

1/2 Yam

1/4 green beans

3 clover of garlic

1 med. onion

Meat:

2 Lamb chops

Part 1:

Boil water for couscous. Give 1 to 2 cups of couscous in a bowl, add 1/2 tbsp salt, 1 tbsp butter or oil and boil water (about 3 cups) use 2 forks to fold in the water until loose.

Part 2:

Coarsely dice all the vegetables and saute them with garlic and set aside.

Part 3:

Use the same saute pan for your lamb.  Seasonal your lamb with salt, pepper and garlic (or garlic powder) and fry the lamb chop between 4-5 mins.

Part 4:

Add whip cream to deglaze the caramelized liquid from the bottom of your saute pan to make a sauce.

Part 5:

Use a big pizza baking pan to portion your couscous first, then add your vegetable and on top your lamb chops, then pour your sauce all over. Finishing by decor it with peppermint!

My husband loved it..

                          as always...Delicious to the TASTE!

Something About ME and my passion to local FARMS

I grew up in a big City in Europe. The funny part is that my mother came from a farm. Her parents had some cows, geese and pigs. Hay time was not a fun time for my mother when she was a kid and later a teenager. Everytime, when she was in school her mother took her out for HAY time. She hated it!

The time which my mother lived in was harder compare to farmers of present time who have the support from milking machines and other typ of luxury tools...

ME...

I was more like the tom-boy girl who love to run a round in farmer jeans climbing on trees loving to safekeeping for animals. I brought injured small animals home and cared for them...whether they were 5 kittens in a grocery box or a half dead pigeon...I wished my home were on a farm so I could have a horse to ride all day long.It does not have to be big. Kind of a Hobby Farm.

I was curious where the bread came from and how to make cheese. I wanted to have my own garden to see the veggies grow. I stand in awe of trees which are 100 of years old....

When I came to Canada..to Vancouver in 2009...I just could not see my boys and us living in a city...I was thankful that my husband agreed to move to Maple Ridge, BC....there I found, after, researching for quite some time Karen Koop her chicken, beef, lamb and garden plants and herbs and much more.

She has the best chicken far and wide,even then when we moved to Chilliwack in July 2013...I still could not find a local farm that could beat Karen's chicken. It is worth it to drive 1 hour to get her chicken! 
So, if you ever pass by Maple Ridge...stop by...make sure your phone her up to get her up-to-date business hours, because they do change...

CHILLIWACK and their local FARMS...

Jackie and her Prest Road EGGS

I will try to introduce some local farms from Chilliwack once I discover them from time to time. One of them is Jackie and her eggs. I found her pretty fast, because she lives on Prest Road and this is the road which leads to Hwy 1 going to Vancouver or the opposite going to Hope. 

When you drive on Prest Road her signs cannot be missed. The signs are sharp yellow and most of the time it says CLOSED because she is out of eggs. I have to call Jackie to order 2 or 3 dozen eggs which I done during Thanksgiving time, because her eggs are sold out pretty fast, like I said. Jackie is a very nice person she makes it possible and convenient for her customers to pick up their order eggs even she is not home...she has trust in her customers....that is very seldom in these days. Thank you, Jackie...

WENRO FARM

Then there is WENRO FARM...Wendy and Piet...are probably the 4th or 5th generation from Holland. They are very nice people. Their cocktail tomatoes, cucumbers, bell peppers must have...not to mention their eggs and their SATURDAY Cinnanmon buns are the firecrackers under all...BUNS...Wendy inspired me to get better and better in my cinnamon buns that I finally made it....it took weeks and tons of patiences...

When I visit Wenro farms I feel home and cozy. Lindsay, is the niece of Wendy and Piet and just like them she has a natural smile. It is just fun to spend some time there. I have seen people on a Saturday morning sitting and eating cinnamon buns and having this Mmmmmmmm on their face....You know what I mean?!

Piet plans a pet zoo. He already has a donkey and some sheeps. I am excited how it will look in the end of it. Here are some pictures I took. Sadly, I was not able to capture the smell of Wendy's cinnamon buns. But, nevertheless, just stop by on a Saturday morning or during the week and get local eggs or veggies or both....

Here is the veggie stall:these brown bags contain Hazelnuts, also local....I bought one bag...and I will conjure a cake for you.

On a Saturday morning...people sitting and eating cinnamon buns:

The chicken house

Little Mary had a little lamb...

.YOURS...Ellaine... from FieldsCooking Lab....