Author Archive for Tobi

As a reminder to myself (mostly) I’ll post two of my grandmother’s recipes here (translated for your convenience). They are for apple pie and what my Grandma calls “Farmer salad”. To further… I mean prevent confusion, I’ll prefix their names with “Unholde”. Both are perversely delicious and for some reason I have a hard time remembering them. Here we go:

Unholde Apple Pie

Ingredients for one “Backblech” (35×40 cm) or one jelly roll pan (12½x17½ ″):

For the dough:

• 500 g (~1.1 lb) wheat flour (white or wholemeal, I’ll leave that up you)
• 1 package active dry yeast
• 75 g (~2.5 oz) sugar
• 1 package of vanilla sugar (a typical continental European ingredient, can probably be replaced by a pinch of vanilla and a pinch of sugar)
• 1 pinch salt
• 75 g (~2.5 oz) melted butter
• 250 ml (~1 cup) lukewarm milk
• 1 egg

Additionally you’ll need:

• 2 kg (~4.4 lb) apples. Ideally boskoop. You can probably even fit another pound on the pan, so don’t be cheap.
• Some butter and sugar to finish the pie top.

Mix the dough, put it in a warm place (e.g. the oven at 50°C (~122°F)) until the dough has doubled it’s volume. Meanwhile peel and slice the apples. Now knead the dough for some time. Grease the pan and spread ¾ of the dough on it, make sure that the dough goes up the lip of the pan. Line it closely with apple slices. Roll the rest of the dough out thinly and use it to cover the pie.

Put the pie in the oven for ~30 minutes at 50°C (~122°F) then bake it at 175°C (~347°F). After about 20 minutes spread some flakes of butter and sprinkle some sugar on the pie. Bake for 5 more minutes and it’s done!

Unholde Farmer Salad

Ingredients for a big bowl of salad:

• 1 small head cabbage
• 1 big celeriac (celery root)
• 4 big green bell peppers
• 6 big carrots
• 1 small jar of pickled cucumbers
• 200g (~7 oz) light mayonnaise (Miracle Whip or similar)

Wash everything (excluding the pickles and mayonnaise, obviously), and shred it with a food processor. Add mayonnaise and mix it good. Put it in the fridge for the night and season to taste with a little vinegar (from the pickle-jar).

Bon appétit!

I hope nothing was lost in the translation, and I’d be delighted to hear from you on how you liked it and if you made any improvements on the recipes.