More APPLE

We are enjoying a glut of apples at the moment - granny smiths, pink ladies and half eaten being the current order of the day. This afternoon some of all of the above will be going into a pie. Along with a little rhubarb which should help counteract the sweetness of the pink ladies. Earlier, when the sun was a little higher in the sky and the whole afternoon stretched out making pastry seemed like a good idea. Some time later I wasn't so sure but having the ingredients and no instant alternative persuaded me to pull it together. Flour, butter, sour cream together with the ever magical food processor and I had some sour cream pastry (only been meaning to try Maggie Beer's recipe for five years). Once rested, rolled, rested and cooked it was wonderfully light and flaky.

Tarte Tatin

The first time we made Tarte Tatin we took it on a little drive to dinner with friends. A fantastic end to a french meal celebrating the start of the Tour de France. Sticky, caramelised, crisp and memorable. Made easy with recipe from Chez Panisse' book Deserts. Really so very easy we keep saying we should do it again. And we do - at least every time LE TOUR is here ...

Have marscapone will ?

So an unusual spasm of kitchen activity has kickstarted this whole idea. I like the idea of being able to go back and find all those good ideas and the what happened next - the how did they turn out?

Tonight discovered that marscapone isn't the world's best choice for zuchini flowers ... spat like mad and then dissolved enough that they spurted uncontrollably as you bit in. Assuming they hadn't just oozed out onto the paper towel. On the other hand I can heartily recommend parsnip as a king for a little tempura work.

And made up a great little apple galette with thanks to Chez Pim for making regular frozen pastry work in all the ways you want. Trying to get enough of a brown sugar caramel going, made a quick roux-like butter-sugar paste (just mix, heat & stir to the point of foaming) then dribbled it all over the centre of the pastry I had rolled out a little more and pricked with a fork. Covered with slivered apple, sprinked a little more sugar and few nobs of butter, folded the sides in and baked away till crispy. Would be even better (prettier) with a touch of glaze on the top.
Served with a little vanilla marscapone.