I just finished reading The Time Traveller's Wife by AudreyNiffenegger. I finished it in a day and a half and at the moment all I can say is "WOW". It is an amazing book and I loved it! I'm still turning it over in my mind and I'm still kind of inside the book and living with the characters (if you truly love reading you'll know what I mean by that and if you don't know what I mean... sorry). It's part science fiction, but not really. I hate the science fiction genre, always have and always will but this book? This book I love. It's also part love story but not in a sappy sentimental Mills and Boon kind of way. I just can't describe and tell you how much I loved it - you know when you're loving a book and can't wait to see how it ends but at the same time you're loving it and just don't want it to end? This is that book.
Okay, my head's out of the clouds now and it's back to some cooking. Contrary to what you might think from the lack of blogging about cooking, and indeed lack of blogging in general, I have been busy in the kitchen. I have a bunch of recipes to share so I'm aiming to be a little more regular in my blogging, at least for the next little while!
We were out to a friends for a BBQ on Saturday night and I said I'd take something for dessert. This one's a favourite of ours that I saw on tv a couple of years ago and thought, "well der, I can do that!" and promptly did. Being the generally pathetic photographer I am, I did of course manage to take a photo of the ugly side and not really notice till the next day when the entire thing had been eaten. Oh well!
Dutch Apple Tart
3 sheets frozen shortcrust pastry, thawed
about 7 Granny Smith apples, peeled and sliced
Line a springform pan with shortcrust pastry (keep the leftover sheet, you'll need it in a minute)
Place a layer of sliced apple on the bottom of the pan, sprinkle sultanas over apples (ummm, half a handful? Not too many) and then sprinkle sugar (about a tablespoon) and cinnamon over.
Keep layering the apples and sultanas and sprinkling with sugar and cinnamon until you hit the top of the pan (probably about 4 or 5 layers).
Cut the extra pastry sheet into thin strips and place in a lattice pattern on the top of the tart. Neaten the edges and then brush the top with warmed jam.
Bake in a preheated oven at 180 for about an hour and a half.
Serve warm or cold. It's great on it's own but it's delicious with ice-cream and cream.