Last night I made a 'free form apple pie' for dessert. This is a fantastic recipe because it really doesn't matter what it looks like as a final result.... it's supposed to be like that!
Just make the pastry - gotta love those food processors which make a mockery of all pastry techniques ;-) - then roll it out, pile all the apples on top and fold/pleat/stretch the pastry over the apples to make the free form part of the pie! So easy and it looks pretty too!Served with ice cream or cream or indeed whatever dairy product takes your fancy, it's perfect ;-)
We're having some more teenage visitors for a couple of days this week, so I thought I'd make some of the necessary sweet things today - won't have time tomorrow as am being 'a lady who lunches' with friends ;-)
It's always nice to have some biscuits in the house, so I decided to make some ANZAC biscuits. I love the crispiness of these biscuits and I also love the story behind them. They were a favourite of my friend D in America too ;-)I have taken to making quite small biscuits these days. Instead of a large tablespoon of mixture I'm now using a small teaspoon of mixture. I like the bite size-ness of them, plus it means you can have more ;-)
I have an ice-cream scoop about the size of a teaspoon which is perfect for this job. So much simpler than scooping with a traditional spoon shaped implement. Just scoop, squeeze and drop ;-)
To satisfy the chocolate cravings of said visitors - and I know there will be a need for chocolate - I thought a 'raspberry brownie' would be nice. This is a favourite of the mob in Ballas.
It's a very very chocolatey, gooey brownie studded with the rich red jewels of raspberry. I'm not sure what makes it so rich....could be all the butter or the 250g of dark chocolate or could it be the sour cream?
It's really good!
1 comment:
Cor! We must be related or something. I have been making yo-yos this past week and they were weeny. But I don't have a scoop, I just wing it me ;-)
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