Monday, August 14, 2017

578/1038 - Classic apple pie

It's hard to believe it took 6 years and almost six hundred recipes for me to make a plain old apple pie - except that this apple pie is anything but plain.

It was the lard pastry which kept me from throwing this otherwise simple dessert together. I don't have anything against lard; it's just not something I generally keep in the fridge! I decided to give duck fat a whirl as a stronger tasting substitute and of course had already put the pie together by the time I did some research and discovered that the reason pig fat is the basis for lard is that it is largely tasteless. Unlike duck fat which tastes like, well, duck. Whoops.

Unperturbed, I baked my pie anyway, safe in the knowledge that apples go well with savoury dishes such as pizza and pork.

Persistence paid off! The pie was absolutely beautiful and looked stunning on the plates, filled with layers and layers of thinly sliced apples.

...and there it was! The apple chapter is now done and dusted. Nineteen down, one hundred and six to go. In order to speed this challenge along (because I am fairly sure none of us want to see this drag on for another ten years) I have decided to plan my next couple of recipes as soon as one is posted. All going well, we will see some yabby and tripe gracing the blog very soon.

Wish me luck! x

Tuesday, August 8, 2017

577/1038 - Jackie's mum's sponge cake

Friday night's dinner party also saw this lovely little dessert come out to play. 

I messed around with this recipe (with interesting results) because I just couldn't bring myself to buy custard powder! This was not because I am a purist (well that too) but also because my pantry is full to bursting and I just couldn't justify adding an item to the shelves that I just knew I wouldn't use. 

It turns out that messing about with baking ingredients doesn't always destroy the result. Granted, my sponge was so flat it couldn't be split even with the steadiest of hands, but somehow it was still beautifully light and fluffy. 

I broke the cake into pieces and served it drizzled with the passionfruit "icing" and beside a good dollop of whipped cream.

...and I didn't hear any complaints x

Saturday, August 5, 2017

576/1038 - Avocado and tomato salsa with macadamia oil

Last night we hosted a dinner party which was our first in quite some time. The premise of the evening was to share my pasta making skills with one of our friends who had a pasta maker gathering dust in her kitchen after purchasing it some seven years ago.

In keeping with the Italian theme, the first course was a simple bruschetta topped with this gorgeous little salsa. The only thing that had prevented me from making this in the past was a lack of macadamia oil in my pantry; an issue which has now been remedied. The salsa is still being consumed this morning on toast, on biscuits and amusingly, by the spoonful.

I didn't get organised and make the bread the day before the dinner party. Fresh bread is lovely but bruschetta loves day old bread. If I am completely honest, my baking delay was actually because the menu was not created until eight hours prior to the guests landing. Very unlike me but thankfully everything worked out beautifully.

The incredible pasta was rolled and cut by my very talented guests and I just adored having everybody buzzing about the kitchen and getting their hands dirty.

Definitely a dinner party model I will be replicating in future x