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.

 

 

 

 

 

 

 

Serves 8
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

 

1 For sour cream pastry, process flour, sugar, vanilla seeds, rind and ½ tsp salt in a food processor to combine, add butter, pulse until small lumps of butter remain (30 seconds). Add sour cream, pulse to combine, turn onto a work surface, bring together with the heel of your hand, wrap in plastic wrap, refrigerate to rest (2 hours).
2 Preheat oven to 200C. Combine apples, sugar, blackberries, flour, juice and rind in a bowl, then transfer to a 24cm-diameter 5cm-deep pie dish.
3 Roll out pastry on a lightly floured surface to 4mm thick. Brush edges of pie dish with water, place pastry over filling and press over rim of pie dish to seal, then trim edges with a sharp knife. Pierce a hole in centre of pastry, brush pastry with water, scatter with demerara sugar then bake until pastry is light golden and crisp (30-35 minutes). Remove from oven, break pastry into large pieces with a fork, press down into filling, then bake until filling bubbles up over pastry and pastry is golden brown (20-25 minutes). Stand for 15 minutes then serve with cream. 

 

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