So, Super Bowl was yesterday and it aired here in Portugal live at 11pm. Yes, it was a long night. I was rooting for the New England Patriots and for a while it seemed as if they were gonna get it but the last quarter was just awful… and the New York Giants won. Congrats Giants! Next time, Patriots, next time 😉
Even though it was really late, I made two simple appetizers (well, one of them is more like a dessert) to mark this day. I made a Mini Apple “Pie” and Spice Chickpeas. The Apple dessert is a “pie” because I didn’t use the usual crust; instead I used a sweet shortcrust pastry as the crust. And it was a really tasty combination.
To make this pastry, once again I used my Moulinex food processor and I used:
– 250g all purpose flour
– 125g softened butter
– 1 egg yolk
– 70g icing sugar
– 40mL water
And all you need to do is put the flour and butter in the mixing bowl and mix for a few seconds in the highest speed. Using the feed tube, add the icing sugar, egg yolk and water (previously mixed together). The dough is ready when it forms a ball. Leave the dough to rest for at least one hour before rolling out. It should look like this after resting (ain’t it pretty?):
While the dough is resting, prepare the apple mix. Grab three or four apples, cut into eights and then slice them to the size you prefer them to be. I prefer them quite thin but still big enough to feel the apple. Mix cinnamon (I usually put a lot because I love cinnamon with apples).
Roll the dough into a circle 1/4 inch thick. Place the dough inside small ceramic pie dishes, and gently press it with your fingertips. Fill the pies with the apple mix and then place the top of the pie (small dough circles). Decorate as you wish. Before placing the top, I actually poured a bit of strawberry liqueur because I had once tried it and it tasted really good. Bake it for about 20-25 minutes or until golden. =)
This kind of sweet pastry is really soft and crumbles when baked, so the final product was almost like an apple crumble. It was really good and I recommend you to eat it while warm (and with vanilla ice cream).
The other appetizer I made, Spiced Chickpeas, I found the recipe on Alison Sweeney’s Blog. The ingredients you’ll need are:
– 2 cans chickpeas, drained, rinsed and patted dry
– 1 tablespoon extra-virgin olive oil
– 1 tablespoon salt-free seasoning mix and 1 teaspoon chili powder (I don’t have this kind of seasoning here so I used a combination of two Mrs. Dash seasonings and Paprika)
Mix the ingredients until the chickpeas are evenly covered with the olive oil and spices. Pre-heat your oven to 425 F, and bake the chickpeas on a cookie sheet for approximately 30 minutes, or until the chickpeas are lightly brown and crunchy. It took mine about 45 minutes to get that crunchy feel but they turned out really good! =)
Healthy snack approved!