I was walking through the market today on my way to the studio, I happened to notice some glistening fresh mussels (which I will admit early in this post that I LOVE). Ā I couldn’t resist, so brought a kilo. I thought they would be good with the cider that I had left over from the weekend.
Archives for September 2012
Cider & Garlic Mussels
I was walking through the market today on my way to the studio, I happened to notice some glistening fresh mussels (which I will admit early in this post that I LOVE). Ā I couldn’t resist, so brought a kilo. I thought they would be good with the cider that I had left over from the weekend.
Cinnamon Doughnuts
A few weekends ago, my partner and I went to visit his sister and her family. On the way we stopped at a small farmers market, where we brought some freshly cooked, and still warm doughnuts. The smell was irresistible, I nearly gobbled them up on the way. I’m pleased to say that I resisted until we got there. However since then I have had the desire to make some of my own fresh doughnuts as I have never attempted to make them before. I even had to buy a doughnut cutter from a local shop, I never even knew they made doughnut cutters, I had planned on using some round cookie cutters, but low and behold I found the perfect tool for the job.
I have to say it was quite fun learning how to make a doughnut, and is definitely something I would do again. The smell of freshly cooked doughnuts wafting through the house is quite simply homely.
Please check your first doughnut to make sure its cooked all the way through as this is something I didn’t do, and I had a few raw ones. I can tell from experience, once they have cooled a little and you pop them back in the oil they still wont cook on the inside, just get darker on the outside. Wasted doughnuts, is a very sad thing indeed š
Raspberry and Apple Tart
I had a friend coming over for a bit of a catch up, and what catch up is complete with out afternoon tea. So…. what to have? A Rustic Fruit Tart I think.
For this recipe I have made an apple and raspberry tart, however you can use whatever fruit is in season. The filling is not a traditionalĀ frangipaneĀ fillling as there is no almond meal, or almond flavouring in it. Its more of a cake filling, which contrasts nicely with the crunchy pastry and the moist fruit.Ā