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shain

shain

 

  • 400g wide pasta/noodles, best to use one made with eggs
  • 4 baking apples (600g-700g) (I use Gala, as I find Granny Smith to be a bit too tart here). Peeled and cut into strips
  • 80g-100g raisins, or chopped dried apricots
  • 70g (1/3 cup) sweet wine (or whatever not-tart wine you have on hand)
  • 1-2 tablespoons butter
  • 70g-80g toasted walnuts, roughly chopped
  • 90g dark brown sugar
  • 1.5 tablespoons cinnamon
  • 2/3 teaspoon salt
  • 5 eggs

 

  • In a large bowl, soak raisins in wine.
  • Add butter (unmelted), walnuts, sugar, cinnamon and salt.
  • Cook the noodles until al-dente.
  • Drain well and mix the hot noodles in the bowl until coated with the butter and sugar.
  • Let chill a little (so that the eggs won't cook), then add the eggs and apples. Mix well.
  • Pour into a spring-form pan, or a casserole pan.
  • Gently flatten making sure to push down any nuts you see, to prevent them from charring.
  • Bake in a 190C hot oven, for 30 minutes or so.
  • Remove from the oven, brush the top with butter (1-2 teaspoons). Optionally sprinkle some sugar on top for added crunch.
  • Bake for 25-30 additional minutes, until the top is well browned and crisp.
  • Serve immediately, or bake to re-crisp just before serving.
  • Reheats well in an oven (or in a MW, but you'll lose the crispness).

 

I make it every year for nearly 10 years.

 

2021

PXL_20210918_190241203.thumb.jpg.c1dfff1dd6bcd70e3b62a3f8345aff0f.jpg

 

2020:

PXL_20200928_182911903.thumb.jpg.355d3e99507a5ab60433d4d54734129e.jpg

 

2019:

IMG_20191009_211454.thumb.jpg.33b696424fdfe2c202c3b388cbca2dc3.jpgIMG_20191009_212401_1.thumb.jpg.9b83b9fee6eb539daee20956c4ae863e.jpg

 

2018:

IMG_20181026_212403.thumb.jpg.ca1f10b9a40673f86ca9d75639aef956.jpg

shain

shain

 

  • 400g wide pasta/noodles, best to use one made with eggs
  • 4 baking apples (600g-700g) (I use Gala, as I find Granny Smith to be a bit too tart here). Peeled and cut into strips
  • 80g-100g raisins, or chopped dried apricots
  • 70g (1/3 cup) sweet wine (or whatever not-tart wine you have on hand)
  • 1-2 tablespoons butter
  • 70g-80g toasted walnuts, roughly chopped
  • 90g dark brown sugar
  • 1.5 tablespoons cinnamon
  • 2/3 teaspoon salt
  • 5 eggs

 

  • In a large bowl, soak raisins in wine.
  • Add butter (unmelted), walnuts, sugar, cinnamon and salt.
  • Cook the noodles until al-dente.
  • Drain well and mix the hot noodles in the bowl until coated with the butter and sugar.
  • Let chill a little (so that the eggs won't cook), then add the eggs and apples. Mix well.
  • Pour into a spring-form pan, or a casserole pan.
  • Gently flatten making sure to push down any nuts you see, to prevent them from charring.
  • Bake in a 190C hot oven, for 30 minutes or so.
  • Remove from the oven, brush the top with butter (1-2 teaspoons). Optionally sprinkle some sugar on top for added crunch.
  • Bake for 25-30 additional minutes, until the top is well browned and crisp.
  • Serve immediately, or bake to re-crisp just before serving.
  • Reheats well in an oven (or in a MW, but you'll lose the crispness).

 

2019:

IMG_20191009_211454.thumb.jpg.33b696424fdfe2c202c3b388cbca2dc3.jpgIMG_20191009_212401_1.thumb.jpg.9b83b9fee6eb539daee20956c4ae863e.jpg

 

2020:

PXL_20200928_182911903.thumb.jpg.355d3e99507a5ab60433d4d54734129e.jpg

shain

shain

 

  • 400g wide pasta/noodles, best to use one made with eggs
  • 4 baking apples (600g-700g) (I use Gala, as I find Granny Smith to be too tart here). Peeled and cut into strips
  • 80g-100g raisins, or chopped dried apricots
  • 70g (1/3 cup) sweet wine (or whatever not-tart wine you have on hand)
  • 70g-80g toasted walnuts, roughly chopped
  • 90g dark brown sugar
  • 1.5 tablespoons cinnamon
  • 2/3 teaspoon salt
  • 1-2 tablespoons butter
  • 5 eggs

 

  • In a large bowl, soak raisins in wine.
  • Add butter (unmelted), walnuts, sugar, cinnamon and salt.
  • Cook the noodles until al-dente.
  • Drain well and mix the hot noodles in the bowl until coated with the butter and sugar.
  • Let chill a little (so that the eggs won't cook), then add the eggs and apples. Mix well.
  • Pour into a springform pan, or a casserole pan.
  • Gently flatten making sure to push down any nuts you see, to prevent them from charring.
  • Bake in a 180C hot oven, for 20 minutes or so.
  • Remove from the oven, brush the top with butter (1-2 teaspoons). Sprinkle some sugar on top.
  • Bake for 40-50 more minutes, until the top is well browned and crisp.
  • Serve immediately, or bake to re-crisp just before serving.
  • Reheats well in an oven (or in a MW, but you'll lose the crispness).

 

2019:

IMG_20191009_211454.thumb.jpg.33b696424fdfe2c202c3b388cbca2dc3.jpgIMG_20191009_212401_1.thumb.jpg.9b83b9fee6eb539daee20956c4ae863e.jpg

 

2020:

PXL_20200928_182911903.thumb.jpg.355d3e99507a5ab60433d4d54734129e.jpg

shain

shain

 

  • 400g wide pasta/noodles, best to use one made with eggs
  • 4 baking apples (600g-700g) (I use Gala, as I find Granny Smith to be too tart here). Peeled and cut into strips
  • 80g-100g raisins, or chopped dried apricots
  • 70g (1/3 cup) sweet wine (or whatever not-tart wine you have on hand)
  • 70g-80g toasted walnuts, roughly chopped
  • 90g dark brown sugar
  • 1.5 tablespoons cinnamon
  • 2/3 teaspoon salt
  • 1-2 tablespoons butter
  • 5 eggs

 

  • In a large bowl, soak raisins in wine.
  • Add butter (unmelted), walnuts, sugar, cinnamon and salt.
  • Cook the noodles until al-dente.
  • Drain well and mix the hot noodles in the bowl until coated with the butter and sugar.
  • Let chill a little (so that the eggs won't cook), then add the eggs and apples. Mix well.
  • Pour into a springform pan, or a casserole pan.
  • Gently flatten making sure to push down any nuts you see, to prevent them from charring.
  • Bake in a 180C hot oven, for 20 minutes or so.
  • Remove from the oven, brush the top with butter (1-2 teaspoons). Sprinkle some sugar on top.
  • Bake for 40-50 more minutes, until the top is well browned and crisp.
  • Serve immediately, or bake to re-crisp just before serving.
  • Reheats well in an oven (or in a MW, but you'll lose the crispness).

 

IMG_20191009_211454.thumb.jpg.33b696424fdfe2c202c3b388cbca2dc3.jpgIMG_20191009_212401_1.thumb.jpg.9b83b9fee6eb539daee20956c4ae863e.jpg

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