But each year I forget how busy those first few weeks of uni are. When I first came here I thought the bustle was something unique to being a fresher but a degree later and two years into my PhD I still encounter the same craziness and bustle I met first in October 2012.
Blogging about food certainly isn't easy from a room in college and a kitchen shared with 12. It's not just a challenge from a blogger's point of view but from my personal point of view having to cook without gluten, dairy and eggs. And whilst I save the secrets of cooking at uni for another post, this post is about the apple plum galettes I made on my last weekend in Germany.
3 medium sized, sweet apples
80g cane sugar
1 tablespoon honey
125g dairyfree yogurt
5 tablespoons almond milk
5 tablespoons sunflower oil
275g glutenfree flour
50g almond flour
cinnamon, sugar and salt
Preheat oven at 180° Celsius.
Wash plums and apples. Divide each plum in half and remove the stone. With the apples, remove the core and cut them into small chunks.
In a mixing bowl, mix all ingredients until you have a solid dough. Divide dough into three equal pieces that you place on baking parchment. Rolling the dough out is a bit tricky. My tip: place a piece of cling film over the dough before rolling it out. You want the dough to be 3-4mm thick.
Place apple chuncks and plums in the middle of each galette and fold the borders. Sprinkle cinnamon and sugar over fruits and dough. Finally, sprinkle salt over the borders of the dough.
Keep in the over for 20-30min until golden brown.