How do you like them apples?
16:53
Welcome back,
we’ve had a revamp.
After what has been a truly devastating year for myself, I
decided it was time to get back down to basics.
The panic of being stuck in a rut set in, not being able to get on with
life had me up at night, what was I going to do?
I
will do another post explaining a little more on why this all happened but
firstly, I want you all to learn one extremely important word that I will
repeat time again:
Self – Care.
Self-Care goes a long way, it can be
whatever makes you happy, be it a bubble bath, a cup of tea, a night out with
friends, a night in with bed.
For
me, self care meant putting University on hold for a year, (yes, I’m still
there), writing CV’s for work experience in abundance. My family and
friends have been my rock and my date
nights with Netflix have been my safety blanket.
Another thing I did? I went apple picking with
pops.
There truly isn’t anything better than a
little self -healing and embracing the outdoors and what nature can provide for
you. I know I sound a little, hippy, or like a preacher but taking time away
from your computer screens and TV to
take a minute to look at what’s around
you, might just be the little break you need.
I’m lucky enough to live in the middle of a field, we get inundated with plums, cherries, blackberries and blackcurrants in the summer, Elderflowers and Elderberries – which our neighbors make glorious Elderflower cordial and champagne from – and Apples and pears in the autumn. It’s all very darling buds of may - if you’re old enough to remember that.
I’m lucky enough to live in the middle of a field, we get inundated with plums, cherries, blackberries and blackcurrants in the summer, Elderflowers and Elderberries – which our neighbors make glorious Elderflower cordial and champagne from – and Apples and pears in the autumn. It’s all very darling buds of may - if you’re old enough to remember that.
We get such a harvest we’re giving them
away from our ears, we freeze them, puree them, turn them into jam and
cobblers, my favourite though, is the Dutch Apple Pie I recently made and I’m
going to show you how.
*Recipe is doctored from 'My little Expat Kitchen'
*Recipe is doctored from 'My little Expat Kitchen'
1kg Apples
30g Raisins
2 tsp of Cinnamon
Dash of nutmeg
50g Golden caster sugar
Juice of 1 (medium) lemon
175 g unsalted butter, at room temperature, plus extra for greasing the pan
175 g all-purpose flour
175 g self-raising flour
140 g caster sugar
175 g all-purpose flour
175 g self-raising flour
140 g caster sugar
35g golden caster sugar
1 large egg
½ tsp lemon zest, freshly grated
1 Tbsp water
Pinch of salt
1 Tbsp dried breadcrumbs
For the Glaze:
3 teaspoons of apricot jam
30 ml (2 Tbsp) white rum (or water) I used rum.
1 large egg
½ tsp lemon zest, freshly grated
1 Tbsp water
Pinch of salt
1 Tbsp dried breadcrumbs
For the Glaze:
3 teaspoons of apricot jam
30 ml (2 Tbsp) white rum (or water) I used rum.
Soak
raisins in water for 15/25 minutes. Core/dice/slice
the apples, place into a bowl of the lemon juice. (turn frequently so apples
don’t brown) Throw in raisins, cinnamon and caster sugar, shake it all about so
all apples are covered in the glorious sugar and spice. Set aside.
Grease springform tin, now you’re onto the dough. Soften the butter, either in a food processor, or if you’re like me, needing to beat out some anger or emotion, using a fork at this point proves extremely therapeutic. Once softened, sieve flour and sugar into the bowl crack in the egg and mix together with your hands, get all that tension out. It should form into a slightly sticky yet firm ball of dough.
Grease springform tin, now you’re onto the dough. Soften the butter, either in a food processor, or if you’re like me, needing to beat out some anger or emotion, using a fork at this point proves extremely therapeutic. Once softened, sieve flour and sugar into the bowl crack in the egg and mix together with your hands, get all that tension out. It should form into a slightly sticky yet firm ball of dough.
Cut 1/3 off the dough away, leave to side.
Now place the rest of the dough in the middle of the tin and squish with your
hand so it spreads to about ½ way up the sides of the tin. Place in the apples
and spread evenly.
Now that remainder of dough roll into strips and place in a
criss-cross pattern over the top of the pie.
Bake in the oven on 150 -180C for 25 minutes. Meanwhile,
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