lamb soup with figs & apples. 無花果蘋羊肉湯

You must wonder how I came out with superb idea about this lamb soup.

I got some free homegrown figs from a coworker, figs are really a healthy food, unfortunately, my kids don’t like it, and I was desperately about that I have to consume this wonderful food all by myself.

And then I also thought about that we have some homegrown apples, the apple skins are tough, the flesh are not so delicious as the store buy, again, so, you know the kids, I was forced trying to get some recipes for it so the apples can be transformed into something edible for my kids, mostly that I could find or thought about were deserts; I really don’t want to add more sugar or butter or some other ingredients into the natural ingredient.

Therefore, I asked my best friend, google for help, astonishingly, I found this so called three-fruit-pork-soup.

So here, I have 2 of the fruits, the figs and apples but I skip the snow pear, it becomes two-fruit-lamb-soup, I replaced the pork with lamb.

It’s deliciously good, it has the sweetness from the natural fruits and I flavor it with some cumin and ginger.

Believe it or not the cooked apples taste like potatoes, I mean the texture.

Scrumptious Apple Pie

Homemade Apple Pie with home grown apples.

Ingredients

Crust

2 c wheat flour

2/3 c + 2 T butter

4 to 6 T cold water

Filling

1/3 c sugar

1/4 c wheat flour

1/2 t ground cinnamon

8 c sliced apples

Directions

In medium bowl, mix 2 cups flour and butter, then sprinkle with cold water, 1 tablespoon at a time, until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold.

Pre-Heat the oven to 400°F.

With floured rolling pin, roll one pastry round into needed size; pressing firmly against bottom and side.

In large bowl, mix sugar, 1/4 cup flour and cinnamon. Stir in apples until well mixed, spoon into pastry-lined pie plate.

Roll other round of pastry top over filling; trim overhanging edge.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.