APPLE AND ALMOND TART WITH A TOUCH OF CINNAMON

Good Afternoon to you,

I do love a good book.  

When the house is quiet, I love to stretch out on the settee, pick up a good book and immerse myself for a couple of hours... and if time allows, even longer. Although I have to admit, these days, those times are rare.

 I tend to read more in the summer, when the garden is growing and all the hard work is done, and with the evenings staying light until 10 o'clock at night, sitting in the evening sun is such a lovely way to spend an hour or two.... but autumn has arrived and I will have to wait until next summer before I can enjoy that pleasure again.

I think I have mentioned before, that I love old books, and I have been buying them since I was a teenager.  I was recently in Gosforth, when I came across a 1930's edition of The Mill on the Floss by George Eliot.  Now I know a little about the story, but I have never read the book, so I am very excited to read this little 4" x 6" book, with its very fine pages. When the book was sold in the 1930's it cost 2s 6d, which I know was a lot of money, at that time.

I read the first page and the paragraph opened with the words,

Outside Dorlcote Mill

'A wide plain, where the broadening Floss 

hurries on between its green banks to the sea, 

and the loving tide, rushing to meet it, checks its 

passage with an impetuous embrace.'

If this is the beginning, I cannot wait to read the rest of the book.  I will have to be very careful, because as I said, the paper is very fine, and so I don't lose my page, I will place a ribbon in the book.  I use ribbons as page markers, as it is much easier to see which page I am up to. Ribbons also show me how many unfinished books I have, as I see ribbons draped from all my unread books.  I have checked, and I have four books on the go, but they will have to wait patiently in line to be read, until I have finished The Mill on the Floss.

The book is about life in the little town of St Ogg's in Gainsborough, Lincolnshire over 150 years ago. Much of the story is drawn from memories of the authors own childhood.

I wonder, did you know,  George Eliot was a woman. Her real name was Mary Ann Evans and she used the pen name of George Eliot, in a time when women writers were known for their romantic novels. Mary Ann wanted her novels to be taken seriously and so she wrote using her pen name, George Eliot. 

Mary Ann (or Marian) was born at Arbury Farm, Chilvers near Nuneaton, Warwickshire on 22nd November, 1819. Mary Ann wrote many books during her lifetime, including Silas Marner and Middlemarch.

So I am hoping I can make time between now and December to read The Mill on the Floss..... I really do hope I do, as I have a feeling, I will not want to pick up the book and read only a few chapters.... I feel it is going to be a pick up and push right to the end type of read.

So whilst my book is waiting to be read, with the ribbon already placed inside the book, I will tell you what I am making today.

Do you like almond flavour?

You can probably guess, I do. So it will come as no surprise, when I tell you, I am making a tart with almonds. Actually it is an apple and almond tart with a touch of cinnamon.

So it's on with the pinnie and the music I am listening to is,

the wonderful Tony Bennett. The sleeve notes, written by Ralph Sharon, say that this show, held at Carnegie Hall, was sold out two weeks in advance. 

He wrote, 'Tony left the wings and made his way toward centre stage amid tremendous applause, and from that moment it was evident to the audience at Carnegie Hall that this would be the greatest night in Tony Bennett's career'.

The album is wonderful, listen and enjoy, 'Just in Time', 'Stranger in Paradise' and 'April in Paris'.

So whilst I am organising my ingredients, I am singing along with 'I Left My Heart, in San Francisco' (incidentally, this is a city I have always wanted to visit).

INGREDIENTS

TO MAKE

APPLE AND ALMOND TART

PASTRY

75g unsalted butter

175g plain flour

25 ground ground almonds

25g caster sugar

1 egg yolk

1 tablespoon of cold water

FILLING

800g Bramley cooking apples

TOPPING

125g plain flour

1 teaspoon of cinnamon

60g unsalted butter

50g dark brown sugar

60g flaked almonds

Oven temperature:  180C

23cm loose bottom tart tin

HOW TO MAKE

APPLE AND ALMOND TART

Make the pastry

and 

chill in the fridge for half an hour.

Roll out the pastry

and

carefully

line a 23cm loose bottom tart tin.

Trim the edges.

You might find that the pastry crumbles

a little when placing in the tart tin,

 but don't worry

as you can patch up the

holes with pieces of left over pastry.

Chill in the fridge while you

are making the topping

and cutting the apples.

Place the flour in a bowl

and

add

the

cinnamon

and mix together.

Add the

butter

and

rub into the flour and cinnamon

until the ingredients

look like bread crumbs.

Add the sugar

and

the

almonds.

Mix the ingredients together.

Set aside for the moment.

Place a baking tray in the oven

to heat up

(large enough for your tart tin to sit on)

Peel and core

the apples,

then

thinly slice.

Remove the pastry case

from the fridge

and

arrange the apple slices

in the pastry case.

Cover the apples

with the almond topping.

Don't worry if the tart looks a little

too full

as the apples will reduce slightly

when cooked.

Bake for 30 - 35 minutes

or until the apples are

tender

and the topping is browned.

I use a cake prodder to 

check to see if the apples are cooked.

I thought I would

tempt you

with a

 close up

of

the apple and almond tart.

As you can see,

I was tempted

and

yes

the tart was very much enjoyed.

I have listed the ingredients for the pastry, but I did not go through the picture process, as we have made pastry many times.

You will have noticed that I did not blind bake my pastry case.  The reason is my good friend told me about this method.  I was a little sceptical at first, because using apples, I felt the base, when baked, would be a little soggy, but I am pleased to say, it wasn't.  I am going to use a heated baking tray, the next time I make a quiche, as I am sure it will be just as successful..... you don't know until you try.

I just wanted to say, I am sorry the pastry looks a little darker than it really is, but we are now into autumn lighting, and I always find it much harder to take good photographs at this time of year.

Oh yes, just before I go, as you know, I love dancing, so I am, an unshamedly, Strictly Come Dancing fan.... and guess who is singing this evening, in the results show..... yes, Tony Bennett....now that I am really looking forward to.

So take care and I will see you on Wednesday.

This week I will be joining.

Karen from Sew Many Ways

and

Miz Helen's Country Cottage

and
Nibbles by Nic for Munching Mondays

SALTED ALMONDS WITH A CHILLI KICK

Good Morning to you,

I really should follow my own advice.

Shall I tell you why.

I have mentioned before, that even though I have been cooking for over 40 years, I still make mistakes. Actually, I think I should be honest and say I sometimes make 'silly' mistakes.  Usually it is because my mind wanders and I start thinking about something else, other than what I am cooking.

I have also mentioned, that it is wise to follow a  recipe when making it for the first time, so that you get a feel for the recipe and then the next time, tweak it to suit your own taste buds.

So, today, why did I not follow my own advice.

I have made salted almonds so many times, but using blanched almonds.  So why did I use almonds with their skins intact  this time, instead of the normal blanched almonds.

.... well the truth is, I had a couple of bags of almonds in my store cupboard and I really did not want to pop out to the shop to buy blanched almonds...... and I thought using the same recipe, the store cupboard almonds would be fine.  Well I now wish,  I had made the effort and popped to the shop, because it would have saved me so much time in the long run.

My first attempt at using  almonds with their skins on, was a bit of a disaster.  I cooked them for far too long and by the time I realised this, it is was much too late. The almonds were overcooked.

.... but I would not be defeated.  I began again. I focused and I am pleased to tell you, the end result, was a resounding success.

Will I make salted almonds this way again..... absolutely. Have I learnt from my mistake..... I certainly hope so, afterall, that is what life is all about, learning from our mistakes.

So I am not going to weep and wail anymore, 

instead, along with George, later today, I am going to enjoy a few of these salted almonds.

So it's on with the pinnie, and the music I am listening to today, is one of Natasha's favourite albums,

Tapestry by Carole King.  Natasha said that when she was a little girl, she heard me play this album so many times, that it became one of her favourite albums.

I do love this album and it is hard to choose just a few tracks, I would love to list them all.  I seem to remember  that I have said that quite a few times recently. So what to choose.... I think you will love, 'So Far Away', 'It's Too Late' and 'You've Got a Friend'.

So while I am listening to 'I Feel the Earth Move' I will organise my ingredients.

INGREDIENTS

TO 

MAKE

SALTED ALMONDS 
WITH A 
CHILLI KICK

300g almonds with skins

1 tablespoon of sea salt

1 teaspoon of unsalted butter

1 tablespoon of olive oil

1/2 - 1 teaspoon of cayenne pepper

HOW 

TO

MAKE

SALTED ALMONDS
 WITH A 
CHILLI KICK

Place the sea salt

and

the cayenne pepper

into a mixing bowl

and stir 

the ingredients together.

If you like a lot of heat,

then add more cayenne pepper,

but for us 1/2 a teaspoon is

perfect.

Using a wide saucepan,

melt 

the unsalted butter

along

with

the

olive oil.

When the butter has melted,

stir the olive oil 

and

butter together.

Then,

add the

almonds

and

cook for 2-3 minutes

making sure to

move the almonds

around the pan at all times
as they will catch
very easily.

Using a slotted spoon,

spoon the almonds into the bowl

containing
 the
 salt and cayenne pepper.

Toss everything together,

making sure all the almonds are coated.

Leave to cool,

then

enjoy.

Personally,
I love salted almonds

with a 

little

G&T.

If you would prefer to use blanched almonds, then cook them for 5 minutes, or until they are golden brown.

Do you see the beautiful glass dish I have used.... well I bought it a couple of months ago.  I was admiring the dish and was ready to walk to the counter to buy it, when an elderly gentleman who was standing beside me,  asked me how much I was paying for it.  I told him 50p, which I thought was a terrific bargain.  He smiled and said I was really paying too much, as he said 50p was ten shillings in old money..... he continued to say,  if I had been around in the 1940's I would have been able to buy the glass dish for sixpence.

..... now that would have been a bargain.

Take care and I will see you on Sunday.

GNOCCHI WITH TOMATO SAUCE

Good Morning to you,

I have  a little secret to tell you about myself.... I love people watching.  

I love it, when I have arranged to meet a friend for coffee and I arrive first, as it is then, that I get the chance to indulge my love of people watching, and that is exactly what I was doing yesterday, if only for a few minutes.... but sometimes, that is all it takes.

I was sitting on a bench, waiting for George to finish doing what he needed to do.... and whilst sitting, I noticed a couple, who I would say were in their late 60's.

They arrived, with the lady striding out in front of her husband, who in turn was gently meandering along the path behind her.  They arrived at the lift door, which would take them to the upper floor of the complex and the lady waited for her husband to catch up. When he did, he pressed the first lift button.... but there were two lifts and two buttons.  The husband had decided which lift they would take, but the wife was not so sure, so she pressed the button, which her husband had already pressed, then moved along to the second lift and pressed that button as well.  She then proceeded to move backwards and forwards, between the two lifts, like a caged lion, waiting to pounce on the first lift which opened its door. Not content with pacing backwards and forwards, she started looking up, to see which lift would arrive first. Her husband was not as concerned, for he just stood in the same position and waited for whichever lift to arrive.  He looked at his wife and said something, which I could not over hear (and of course I shouldn't, because as Phyllis would say, that would be 'ear wigging'), she then said something back to her husband, without breaking her stride between the two lifts.

..... and then the lift arrived.... no it was not the second lift, but the first lift, which the lady's husband had pressed the button for.

The husband smiled and waited for his wife to enter the lift, but she looked so agitated, I can only imagine it was because the lift she had thought would arrive first, didn't. She had spent all that energy pacing backwards and forwards,  between the lifts, that she must have felt exhausted. I can't help but wonder what the conversation was, when the lift doors closed.

I smiled to myself, because it put  me in mind of when George and I go shopping.  No, I am not like the agitated  lady I mentioned, but George does have a little idiosyncrasy, which I will tell you about another time.... and when I tell you, I just know you will smile.

.... but for the moment, I need to get on with the cooking, and today is the second part of the potato gnocchi recipe which I shared with you on Wednesday.

On Wednesday we made the potato gnocchi and today we are going to make the tomato sauce, then layer the gnocchi with mozzarella cheese and the tomato sauce.

So it's on with the pinnie and the music I am listening to is,

my 1971 album by 'Bread'. Honestly, who did not love this group in the 1970's.

...... and I really do have to share, with you, the artwork from the back of the album, which I have always loved.

....isn't it lovely.  Although you cannot see it clearly in this photograph, the picture is made up of a series of little dots.... something akin to potato stamping.... although, I should imagine, it was someone very artistic who produced this picture and they would be horrified to hear me liken their fabulous picture to potato stamping.

Enjoy listening to 'Baby I'm - A Want You' , 'Everything I Own' or how about 'Diary'.

I bought this album before Natasha and Danielle were born, so as you can tell it is a little old and a little battered from all the moving around.... but the sound of the record is still so good.

So whilst I am listening to 'Daughter', I will organise my ingredients.

INGREDIENTS

TO MAKE

POTATO GNOCCHI

WITH

TOMATO SAUCE

1 large red onion

6 sun dried tomatoes

1 or 2 cloves of garlic

500g passata 

1 teaspoon of sugar

1 tablespoon of olive oil

1 teaspoon of dried oregano

1/2 pint of water or chicken stock

sea salt

black pepper

THE FINAL STAGE

LAYERING THE POTATO GNOCCHI
WITH
TOMATO SAUCE

250g Buffalo Mozzarella
50g of Parmesan Cheese

Pre-heat the oven to 180C

You will need

1 deep pie tin

Finely dice the onion

Add the olive oil to a medium sized

saucepan

and

add the onions.

Cook until the onions are translucent.

Grate the garlic

and 

add to the onions.

Remove the dried

oregano leaves

from the stem

and add to the onions and garlic.

Cook for a minute or so.

Add the passata.

Snip the sun dried tomatoes

into slices

and 

add to the saucepan.

Add the sugar

and

the water or chicken stock

(whichever you decide to use)

and

add a pinch of sea salt

and freshly ground black pepper.

Stir.

Bring the tomato sauce to the boil,

reduce the heat

 and simmer

for roughly 20 minutes.

or

until

the sauce is nice and thick.

THE FINAL STAGE

FOR

GNOCCHI WITH TOMATO SAUCE

Layer a third of the tomato sauce

in the base of the dish.

Place a third of the potato gnocchi on

top of the tomato sauce.

Place a third of the mozzarella

on top of the gnocchi.

(I tend to pull the mozzarella apart)

Keep layering the tomato sauce,

the gnocchi

and the

mozzarella cheese.

Finally, 

grate some Parmesan cheese on the top.

Place in a pre-heated oven 

for

roughly 30 minutes

or until

the mozzarella cheese has melted

and

the tomato sauce is nice and bubbly.

Whilst the gnocchi with tomato sauce

is cooking,

spend a few minutes

deciding which plate to 

use.

I decided to use my Italian Spode plate.

Yes, 

colourful food 

does look lovely on white plates,

but just occasionally,

it is nice to ring the changes.....

and I have always loved 
blue and white Spode.

So today that is what I have

decided to use.

Doesn't the red tomato sauce

look beautiful 

set against

my Italian Spode plate.

Please do not be deceived by this dish being shared in two parts. Normally, I cook the tomato sauce whilst I am making the gnocchi, which of course I did here, but because I take, step by step photographs of each dish I make, it might seem like this dish is a lot of work.  Honestly it isn't, as once the tomato sauce is organised, the gnocchi does not take very long to make.

I would love you to try making your own gnocchi, as once you have tried it, you will never buy the pre-packed gnocchi ever again.

I am not against pre-packed food, as it has it's place, but making your own food, using the fashionable term 'from scratch' is so much more satisfying.

So take care and I will see you on Wednesday.

This week I will be joining,

Robin from Fluster's Creative Muster

POTATO GNOCCHI

Good Evening to you,

When you travel by aeroplane, train or coach.  Which side do you sit on?

Do you like sitting by the window, or do you prefer a  seat by the aisle?

I just wondered, because I always sit in the window seat.  I'm not sure why, it is just the way it is.  

When we fly, I sit by the window, when we travel by coach, I sit by the window, also when we travel by train. As I said, I'm really not sure why, but since being married, that is the way it has always been. I think maybe it is because George is a 'ladies first' type of man, as he always puts me first when we board a plane, train or coach.

.... and this is exactly what happened, when we holidayed a few years ago in Sorrento, Italy.  We arrived at Naples Airport, and were taken, by coach, to our hotel in Sorrento.  

The Amalfi Coast is one of the prettiest coastlines I have ever seen, but I am being honest, when I tell you, that I did not  enjoy the first part of the coach journey to our hotel. The reason is, I am terrified of heights and I should have known better,  I really should not have sat myself, in the seat by the window.

If you have visited the Amalfi coast, you will know that the roads are very narrow. I appreciate we had a very skilled driver, who drove the same route everyday, but he did seem to be travelling very fast along the road. On top of that, I could see straight down the side of the cliffs to the water below, which made me very nervous. So as you can imagine, it did not take me long before I swopped seats with George. I felt much better looking outwards towards the sea, rather than downwards.

The reason I am telling you this little tale is, during our visit to Sorrento, it was the first time I came across Potato Gnocchi.  It was not like the pre-packed gnocchi which I had tried, which I really did not like. No, the gnocchi in Sorrento were like gorgeous soft little dumplings and absolutely fabulous. So on my return home, I set about learning how to make them.

So, today I am making,

potato gnocchi.  This recipe will be in two parts.  The first part will be made today, and that will be the potato gnocchi and the second part which will be made on Sunday, will be the tomato sauce.  The reason I have decided to split this dish into two parts is, if I included both recipes today, the post would be far too long and I feel sure you would fall asleep before you reached the end.

So it's on with the pinnie and the music I am listening to is,

Barbara Streisand's 1980 album, Guilty. I have to tell you, there is not one song on this album which I do not love, but I will name a few, of which, I just know, if you are a Barbara Streisand fan, you will also know and love each and every song.  I love, 'What Kind of Fool', 'Woman in Love' and 'Guilty'..... and how about 'Memories'. Although 'Memories' is not included on this album, I had to mention it, because it is a fabulous song.

I have recently heard a couple of tracks from Barbara's new duets album and I have to tell you, I like what I hear.

So whilst 'Promises' is playing, I will organise my ingredients.

INGREDIENTS

TO 

MAKE

POTATO GNOCCHI

500g of peeled floury potatoes

150g of plain flour

2 egg yolks

pinch of nutmeg

pinch of salt

pinch of pepper

Peel the potatoes

and cut into small pieces.

Bring a saucepan of salted

water to the boil

and 

add the potatoes.

Cook until tender.

Drain the water

and mash the potatoes

until they are smooth.

Place the mashed potato

into a bowl

and

add

the flour,

the egg yolks,

oops as you can see, 

one egg yolk broke, but I

 still photographed it, as I did not want to 

waste the yolk,

remember this is home cooking.

Add the grated nutmeg

to the bowl

and

sea salt

and

black pepper.

Mix the ingredients,

until everything comes together.

Before rolling out the potato gnocchi,

bring a saucepan of water

to a rolling boil,

ready to receive the potato gnocchi.

Place the mixture

onto a floured board

and if the mixture is a little too sticky,

add a little more flour.

Cut the potato mixture

into four pieces.

I find the smaller pieces easier to handle.

Using your hands, gently roll out each

piece of potato mixture,

so it looks like a sausage.

Have you ever seen a child rolling out

plasticine or play dough.... that is the technique

you need to use.

Next,

cut into 1 inch pieces

and

place into the saucepan of boiling water.

Add, just a few gnocchi at a time.

When the gnocchi rise to the surface

of the water, they are cooked.  

This usually

only takes a couple of minutes.

Remove using a slotted spoon,

making sure you drain any water.

Place the cooked gnocchi onto an oiled

plate.

This prevents the gnocchi sticking to the plate.

Continue in this manner

until all the gnocchi are cooked.

Now, I appreciate the potato gnocchi 

do not look colourful,

but they are tasty 

and

when 

combined with a

deliciously, rich

tomato sauce

and

silky,

smooth

buffalo mozzarella.

You just know you are

in for a 

real

treat.

So you really do not have to wait too long before making this tomato sauce..... only a few days, and I will be back.  (I sound like Arnie from the film Terminator.)

I have also added potato gnocchi to soups.  Just before the soup is ready to serve, I cook the potato gnocchi, then add them to the soup.... a nice alternative to dumplings.

So take care and I will see you on Sunday.

This week I will be joining,

Miz Helen's Country Cottage for Full Plate Thursday

and

Natasha In Oz for Say G'Day Saturday