Apple Charlotte

Ramadhan starts tomorrow, that is if the moon is sighted tonight or Tuesday. This Ramadhan I have a small collection of recipes that uses easily available ingredients and also ways to use up leftovers as well. Ramadhan is a month of peace and a time to clean up your soul and try and do good things,not lighten your wallet trying to make extravagant things to eat.
Try stress-free easy-to-make foods so you are out of the kitchen in not time and spend more time in prayer and with family.

No, I am not lecturing LOL. Just a little advice. So to start this wonderful month I am starting with a very simple but delicious pie called an Apple Charlotte.  A great way to use up leftover bread.

I have been trying to make Apple Charlotte a few times,  as they say, third time is the charm.  I did a
Jacques Pepin one on a frying pan instead of a skillet pan and ended up a big mess and my hubby commented if he was getting apples on toast as the bread came out all crispy and when turned over half was left stuck to the bottom.

This time I turned to Mary Berry's recipe and served it up with Creme Anglaise from Martha Stewart's website.  I spiced up the apples a little with some cinnamon sticks and added some raisins for added flavour.

Turned out a success this time, although my little guy asked if he can have just the creme Anglaise for dessert instead of spooning over the Apple Charlotte.

Recipe : Apple Charlotte , recipe adapted from Mary Berry' s Apple Charlotte recipe found in her book  Complete Cookbook .

4 green Apples ( Granny Smiths), peeled, cored and sliced
75g sugar
1 stick cinnamon
1/3 cup raisins
about 10 slices of  regular sandwich bread ( can be a day-old bread)
butter or margarine or vegetable spread
Creme Anglaise or vanilla ice cream to serve.

Lightly butter a round oven dish ( about 6 cup capacity) or if you don't have one a baking pan.

Preheat oven to 200 degrees celcius,  Gas mark 6.

Remove the crust of the bread and butter on one side of the bread. Cut into rectangles and arrange around the oven dish or baking pan so they overlap slightly and fill in gaps. The buttered side should be facing out.

 

Prepare the filling, but placing the apple slices in a small saucepan along with sugar cinnamon stick bringing to a slow boil and simmer covered for about 8-10 minutes. They should soften and the water should reduce. ( the water here comes from the apples). Add the raisins and mix and cook another minute. Cool slightly.  Add the filling to the prepared dish and then arrange the remaining bread ( buttered side up) so the filling is completely sealed inside.  Press down a little so everything is nice and compact.

Place on a baking tray and pop into the oven and back for about, .  Cool for about 10 minutes, run a knife around the edge and place a plate over the top and turn the Apple Charlotte onto the plate. Serve warm with creme Anglais or ice cream.

Note : please don't put this in the fridge, and its best served warm. You can prepare the Creme Anglaise ( if serving ) and the  Apple Charlotte ahead, bake about an hour before serving.