Dear readers of Belmto. My name is Franzi, I’m from Switzerland and write on the blog LILLALUND a table and a plate. It is a platform for all my passions: cooking, baking and taking pictures. Every month I write a guest post and present one of Belmto’s accessories.
The 'Fishnet Bag'
«Take the fishnet tote to the beach, farmers market, to brunch and beyond. A failsafe style option. They make great presents and even a finishing touch to your abode.»
Autumn is finally here, my favourite season. Leafs turn golden, the air is crisp and I can celebrate my birthday with lots of cake, family and friends.
But the best about autumn is the food. Fresh apples, grapes and pears find their way into my shopping bag. My favourite autumn dish, red cabbage with spätzli, baked chestnuts and creamy mushroom sauce. A dish full of autumn flavours, heavenly.
A dessert I really love are stuffed baked apples. Stuffed with buttery crumbles, oats or caramel. Or as today a version with lots of chocolate and almonds. A crispy dessert with the power combo chocolate and apple. Can it get any better?
All the love and best regards from Switzerland, Franzi
Baked apples with chocolate-almond topping, recipe for 4 baked apples
5 apples, for example Braeburn
2 tablespoons apple juice
1 pinch of cardamom
50g chopped dark chocolate
50g chopped slivered almonds
1 pinch Fleur de sel
2 tablespoons heavy dream
1dl apple juice
Wash, peel and core one apple, cut in 1cm pieces and mix with the apple juice and cardamom. Put the apple pieces in an ovenproof dish and bake in preheated oven to 175°C for around 20 minutes.
Mix the chocolate, slivered almonds, Fleur de sel and heavy cream. Wash the other four apples and core them. Fill them with the apple compote and the chocolate-almond topping. In the end spread some butter over the apples and put them into an ovenproof dish, filled with apple juice. Bake in preheated oven to 175°C for around 30 minutes.
Drizzle with chopped pistachios and serve hot, pure or with some whipped cream.