I bought the new Gourmet Traveller Magazine as an iPad app for the first time. While it is not the same as the feel of paper under your fingers, I have enjoyed the animations that seem to happen when you least expect them too, and the videos of how to cook some of the recipes.
This has been an incredibly busy week. I am on the count down before I leave for my five months in Paris and there is still so much to do. I have felt overwhelmed at times. This recipe looked so delicious that I just had to give it a whirl. I didn’t have all the ingredients so I changed the recipe slightly from the one in Gourmet Traveller. I used my frozen raspberries instead of the blackberries that were suggested. I especially liked the pastry recipe with the vanilla seeds and lemon zest in it. The Pandowdy turned out a real treat. I am sure it would be a big hit with guests.
You will have to excuse me if my blog posts are not as frequent for the next few weeks. I should be able to post one more before I leave but once I get to Uganda I am not sure if time or the facilities will allow a post. After I arrive in Paris I should be able to start posting again. That is around mid September.
Cooking Time Prep time 30 mins, cook 1 hr (plus resting, standing)
|4 each||Granny Smith apples and pink lady apples, cut into eighths|
|300 gm||caster sugar|
|150 gm||frozen blackberries|
|40 gm||plain flour|
|Juice||of 2 mandarins|
|Finely||grated rind of 1½ lemons|
|For scattering:||Demerara sugar or crushed sugar cubes|
|To serve:||pouring cream|
|Sour cream pastry|
|250 gm||(1 2/3 cup) plain flour|
|40 gm||pure icing sugar, sieved|
|Scraped||seeds of 1 vanilla bean|
|Finely||grated rind of 1 lemon|
|140 gm||cold butter, coarsely chopped|
|120 gm||sour cream|