Monday, November 16, 2009


The blog page is evolving slowly and I can not wait to start blogging about my kitchen adventures. As much as I have enjoyed writing the cookbook I have felt tied to the recipes that are in it. I have made them untold times to ensure that they always turn out the same with the ingredients stated and I now need to start experimenting with new dishes that are floating around in my head. Ultimately my menu needs to change and I need to be set free!!!

I keep a little notebook with me most of the time whether I am in the house or not and any ideas are scribbled down. A classic example of this was when we were on holiday. I had got some inspiration from our travels and scribbled down recipe ideas on an old parking ticket, which I later transferred to my notebook. Ideas come to me anytime and anywhere. I currently have two pages of ideas that I am eager to try out and with my extended amount of days off it is the perfect opportunity to take advantage.

Todays first official blog recipe is for a French Apple Tart which I made on Sunday after we were craving something sweet. It also happens to be comfort food which is definitely called for on a long lazy weekend. Its simple and quick to make. I use store bought puff pastry but Rachel Allen and Julia Child have a great puff pastry recipe if you want to try it.

French Apple Tart

2 Crunchy Apples
Squeeze of lime juice
2 Tbsp Brown/Golden Sugar
Puff Pastry
1 Egg Yolk
3 Tbsp Apricot Jam

If using frozen pastry, defrost according to manufacturers instructions. On a floured surface roll out the pastry into a rectangle  approximatley 1/2 cm in depth. Using a knife scour a smaller rectangle 1-2 cm from the edge of the pastry approximatley half way down into the pastry. Place on a baking sheet lined with parchment paper and leave in the refridgerater while you prepare the apples. Cut the apples in quarters and decore. Slice the apples finely and place in a bowl, mix with the lemon juice and coat with the brown sugar. Remove the pastry from the refridgerator and  layer the apples neatly in the smaller rectangle area. Melt enough butter to brush over the apples and the border of the pastry. I also brush the border of the pastry with the whisked egg yolk to give it a golden look once baked. In a preheated oven at 450 degrees bake the tart until the edges rise and turn golden brown and the apples are tender, approx 20 mins. Remove from the oven and allow to cool slightly. Meanwhile melt the jam in a pan until it becomes loose and brush over the apples. Allow this to set before serving. Yum Yum!!!

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