[Weekend Herb Blogging] – Sweet apple parcels with cinnamon & galangal honey

weekend herb blogging

This weeks WHB is hosted by Ulrike at Küchenlatein.

Due to the fact, that I will not be in charge of cooking for the rest of the week, here’s my contribution to Weekend Herb Blogging.

Well, it’s not about herbs but about spices this time: Cinnamon and Galangal

I intended to prepare a light dessert for todays “Büroküche”[1] and as one of my colleagues loves cinnamon I thought that apples go very well with cinnamon … so here war are *smile*

whb

Sweet apple parcels with cinnamon & galangal honey


Serves 3

You’ll need

    3 big apples[2]
    1 small knob of butter
    1 cinnamon stick
    2 tablespoons galangal honey[3]
    1 teaspoon grounded or fresh ginger
    2 teaspoon dried blueberries
    3 sheets of strudel dough

How to:

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  1. Chop the apples into small pieces and fry them with the small knob of butter. Add the cinnamon stick, honey, ginger and blueberries. Fry until the apples are soft. Let cool down.
  2. Take one sheet of strudel dough fold it twice. Place 1/3 of the apples on the dough and fold the corners to the middle and tie them together. Place them on a plate and bake at 160°C till crisp.

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The featured spices of this weeks are:

cinnamonbark is widely used as a spice. It is principally employed in cookery as a condiment and flavouring material, being largely used in the preparation of some kinds of desserts.

Cinnamon bark can also be consumed directly and is one of the few spices that can be consumed directly.

The name cinnamon is correctly used to refer to Ceylon Cinnamon, also known as “true cinnamon” (from the botanical name C. verum). However, the related species Cassia (Cinnamomum aromaticum) and Cinnamomum burmannii are sometimes sold labeled as cinnamon, sometimes distinguished from true cinnamon as “Indonesian cinnamon” or, at least for Cassia, “Bastard cinnamon”.

Source

and

cinnamonalso known as blue ginger, is a rhizome with culinary and medicinal uses, best known in the west today for its appearance in Southeast Asia cuisine but also common in recipes from medieval Europe.

It tastes little like ginger; in its raw form, it has a soapy, earthy aroma and a pine-like flavor with a faint hint of citrus.

I learned about this spice form reading some books about Hildegard of Bingen, it’s one of the basic spices she refers to.
Hildegard says that galangal helps to soften grievances of headache, cardialgia, cardiac insufficiency, angina pectoris, debilities and algomenorrhoea[4]

Source

I used galangal-honey to sweeten the apple-filling for the parcels, here’s how to prepare the honey:

20 gram grounded galangal
100 gram honey

Let the honey melt until it has a lukewarm lightly semifluid consistency, then mix galangal into the honey until you get a smooth dark brown mass. Fill into a jar and let it cool down.
Can be stored cool and dry for about 3-5 month.


  1. which means, that me and my two colleagues created a kind of cooking circle of three to have healthy and tasty meals at work ↩ back
  2. sweet or sour ones depends on your preferences ↩ back
  3. also known as “energy honey” by Hildegard of Bingen ↩ back
  4. well, I found out that it helps me when I use galangal drops to lessen algomenorrhoea ↩ back
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About this entry

Published:
2007-01-31 | 10:55 pm
Last Update:
2007-02-09 | 11:02 pm
Category:
» WHB
Ingredients:
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