I had a week off last week, and so, I also gave myself a week off from blogging too,
I've missed you!
My week was filled with this and that; bit of time in the kitchen, shopping, getting things done at home, a day out at Witley Court (pics to come), and finished off with a little cheeky 'Time for Tease' at Cheltenham Literature festival, fab!
Mostly, it was generally just nice to spend some time with my boys (the husband, and the other of the fluffy variety).
So...for the first post after my little break... a food related one!
And, as the title suggests, I've recently had an abundance of apples...
I mean literally surrounded by the things!
So, what better to do than to knock out a few crumbles and try a new apple pie recipe, yeah!
This recipe is from the very first British Bake Off book and is for an Apple Pie with Cheddar Crust.
Now...what's your first thought?
In an apple pie?
But, yes, it really does work!
I'm not suggesting that this would be my new 'go to' recipe for a basic apple pie.
I'd probably always plumb for plain old shortcrust or maybe add a bit of cinnamon to the mix, but it's always nice to try different things every now and then, right?
Here are a few photos below of how my little decorative pie turned out...
(photos taken by me for use on loveprintstudio blog)
Directions for one Apple Pie with Cheddar Crust - serves 6
*Put the flour, salt and grated cheese into the bowl of a food processor and pulse until combined.
*Add the diced butter and pulse until mixture looks like fine breadcrumbs.
*With the machine running, add the water, and stop when the dough comes together into a ball.
* Flatten the dough into a disc, wrap in clingfilm and chill for 30 minutes.
* Heat oven to gas mark 6 and put a baking tray in to heat.
* Peel the apples, quarter and core, then cut each quarter into 3 thick slices and put them into a bowl.
* Add the caster sugar and melted butter to the bowl and toss gently until thoroughly combined.
* Roll out half of the pastry on a floured surface to a circle slightly larger than your pie plate
(ideal pie dish 26cm)
*Drape pastry over pie dish, flour your fingers and press the pastry on to the base and up the sloping sides and rim.
* Pile the apple mixture into the dish and brush the pastry rim with cold water.
* Roll out the rest of the pastry to a large circle and place it over the pie, gently pressing the pastry onto the damp rim with your thumbs to seal the two layers.
* With a sharp knife, trim off any pastry overhanging the rim of the plate and cut a couple of steam holes in the top with the tip of a sharp knife.
* Decorate as you wish and sprinkle with a little sugar and bake on the hot tray for 15minutes.
* Reduce the heat to gas mark 4 and bake for a further 20-25 minutes until the pastry is golden and crisp.
Last weekend saw my first attempt at making pizza dough...
and I have to admit, there reaches a point when dough is literally all over the kitchen worktop,
stuck to hands, spatulas and pretty much everything else in the vicinity,
when I did start to question whether the boy and I would be eating that night or whether we'd be calling for pizza instead...
However, with a bit of perseverance and patience (definitely required)
the dough finally became remotely workable... was kneaded,
left to rise, (and very nicely indeed it did too), and sure enough, a little decoration of tomato sauce, mozzarella, mint, basil and cherry tomatoes and 20 minutes later,
we had homemade Margherita pizza fresh from the oven! (yay me!)
Right, here's the best bit...
I seriously urge you to try this recipe and to go through the turmoil with the dough because it is sooooo worth it...the best pizza ever!
I know essentially its just plain old tomato and cheese but oh so good!
I literally followed the recipe to the letter apart from using mozzarella instead of goats cheese and I also found I needed a lot more flour than the recipe stated,
both when being mixed, and also when rolling out, but see how you go...
Here's a photo of our very rustic looking pizzas...
(photo taken by me for use on loveprintstudio blog)
I received a lovely package in the post recently... a beautiful little Nica cross body bag from Bagable.
It's sooo nice and just the right size for your phone, purse and some essential make up.
The bag is called 'Verona' and its the cross body, plum version but its also available in other styles and colours; black, tan, burnt orange.
I really love this plum/aubergine colour at the moment and seem to be buying a lot of bits and bobs
in varying shades of it for my little winter wardrobe!
The bag came from the website www.bagable.co.uk who stock quite a few different brands, including Fossil, Fiorelli, Paul Frank and many more.
I've owned several Nica bags in the past and really love their brand so jumped at the chance to review one of the bags from the new collection.
So, here are some photos I took of the lovely bag, it's sooooo nice!
I really love the shape of this bag and the little perforated 'pin hole' like detail used to create pattern and interest on the front.
Stud detail features down the sides of the bag with an adjustable strap, making it easy to wear across body or as a shoulder bag, and finished off with a sweet little bow to the front.
Inside the bag there's a beautiful floral print lining in coral and white with a zipped compartment and an additional place for your phone too.
Perfect for when you just need your essential bits and pieces!
Below are a few photos I took of the bag...
(photos above taken by me for use on loveprintstudio and all opinions in this post are my own)