Friday, 29 August 2008
Thursday, 28 August 2008
salt and pepper to season
1 onion, peeled and quartered
250ml ginger wine
Wednesday, 27 August 2008
Monday, 18 August 2008
Friday, 15 August 2008
Operation Night Brace (OK so I know i am biased as it is my brother but Amy and Gareth's blog really makes me realise that I could spend a lot less money than I do and still be happy - their project is truly inspirational) Keep going guys and that loan will be gone before you know it
The Genius Academy - which has some lovely stories about home teaching
A Year at Oak Cottage - Marie - your recipes always inspire me and your blog plays Michael Buble loudly at me which just makes me smile everytime!
I Heart Cupcakes - whose passion for cupcakes is even greater than mine
Jam and Clotted Cream - for stunning cakes and general all round niceness
and finally (OK I know this is 6 and not 5) Rita - whose emails of support during my book writing have been invaluable
The rules of the award are:
1. Choose 5 blogs that you consider deserving of this award for their creativity, design, interesting material, and their contribution to the blogging community.
2. Each award has to have the name of the author and a link to his/her blog.
3. Each award winner has to show the award and put the name of and link to the blog that presented her/him with the award.
4. The award winner and the one who has given the prize has to show the link of Arte Y Pico blog so everyone will know the origin of this award.
5. Show these rules.
Thursday, 14 August 2008
Wednesday, 13 August 2008
Serves 6 – 8, preparation 20 minutes, baking 1 hour
300g/10½oz plain flour
200g/7oz salted butter
230g/8oz caster sugar
1 egg yolk
3 egg whites
1 heaped tsp ground cinnamon
3 cooking apples, cored peeled and thinly sliced
3 dessert apples, cored peeled and thinly sliced
3 pears, cored peeled and thinly sliced
A cup of blackberries
200g/7oz light brown sugar
Pre heat your oven to Gas Mark 5/180C/375F and grease a 10 inch deep loose bottomed pie tin. To make the butter pastry, rub together the flour and butter between your finger tips until it resembles fine breadcrumbs. Add 60g of caster sugar and egg yolk and mix to form a soft dough. Wrap in cling film and chill in the fridge for 30 minutes.
Once chilled, roll out the pastry and line the pie tin. Cover with greaseproof paper and fill with baking beans. Bake blind for 10 minutes until the pie crust is golden. Remove from the oven, add the thinly sliced apples, pears and blackberries in alternate layers, sprinkling the light brown sugar between each layer. Bake in the oven for 20 minutes until the fruit is soft. Whilst the pie is cooking, prepare the meringue topping. Simmer a little water in a small saucepan. Place the egg whites and 170g of caster sugar in a heat proof bowl and place on top of the saucepan. It is important that the bowl does not touch the water. Using an electric whisk, beat the egg whites and sugar for about 5 minutes until they form stiff peaks. Remove the pan from the heat, add the cinnamon and whisk for a further 4 – 5 minutes. Place the meringue in a piping bag with a large star nozzle attachment and pipe stars of meringue over the fruit. If you do not have a piping bag, simply spoon the meringue over the fruit and shape into smooth peaks. Bake in the oven for a further 40 minutes until the meringue is cooked. Serve warm or cold with double cream.
Tuesday, 12 August 2008
Friday, 8 August 2008
September's Country Kitchen is out and I thought I would share with you one of my recipes from my Cooking for One column!
Baked Gingerbread Apple
Although this apple dessert takes a while to cook, the preparation time is minimal and therefore worth the effort. It is a lovely treat for a cold autumn evening by the fireside with a mug of hot chocolate and marshmallows.
Serves 1, preparation time 5 minutes, cooking 50 – 60 minutes
1 large cooking apple, cored
1 slice of gingerbread, crumbed
½ tsp ground ginger
1 tbsp raisins or sultanas
2 tbsp golden syrup
2 tbsp water
Preheat the oven to Gas Mark 5/190C/375F. Using a sharp knife, score a line around the apple. This will prevent the apple skin from splitting during cooking. Place the apple in an oven proof dish, mix together the gingerbread crumbs, ground ginger and raisins and fill the centre of the apple with the mixture. Spoon the golden syrup over the apple and add the water to the dish. Bake in the oven for 50 - 60 minutes until the apple is soft. Serve with cream or custard if you wish.