Thursday, 3 October 2013

Caramel Apple and Blackberry Galettes.

Autumn is officially here!!!  The temperature has started to drop and the warmth of Summer has started to fade.  The trees are adorned with jewel coloured leaves and the nights are drawing in dark and cold.
I have to admit, I love this time of year...... Am I the only one I wonder??

To celebrate the start of my favourite season, I have baked some beautiful Caramel Apple and Blackberry Galettes.


Pie Crust.

4 oz cold margarine.
8 oz plain flour.
2 oz caster sugar.
Quarter tsp salt.
100ml ice cold water.


Cut the cold margarine into pieces in a large bowl.  Add the flour, sugar and salt, mix well.

Whilst mixing, drizzle the ice cold water slowly into the bowl.  Mix until a dough forms and then turn it out onto a lightly floured surface and roll, with a rolling pin to the desired size, until it fits the pastry tins.  Reserve some pastry for decoration.

Caramel Sauce:

600g caster sugar.
30g soft margarine.
300ml double cream.


Place the sugar into a saucepan, over moderate heat, and allow to dissolve.  Try to do this without too much stirring.

Once the sugar is bubbling and turning golden, stir once or twice and take the pan off the heat to allow the rest of the sugar to melt.

Next, add the soft margarine and mix in well, until it has fully melted.

In another pan, heat the double cream and then pour very gently into the sugar mix.  Be careful not to burn yourself, as the mixture will spit at you.  Keep on stirring until smooth and silky, this shouldn't take too long.

Allow the mixture to cool, before use.  Any leftovers, store in clean sterilised jars until needed.

Apples and Blackberries.

3 Brambly apples.
100g Blackberries.
1 tsp lemon juice.

Finally, peel and dices the apples until they are small squares and toss them in a small amount of lemon juice, to stop them from discolouring.  Add the blackberries and very gently mix them together.  Try not to break the shape of the blackberries.

Add the fruit mixture to the pastry cases and dot over some of the caramel sauce.  Not too much, as it will bubble over the sides of the galette.

As a final flourish, design some Autumn leaves with the remainder pastry and use this to decorate the top of the galettes.

Once assembled, pop the galettes into a pre-heated oven 180 degrees Celsius for 20 Min's.  Keep a close eye on them after this time as they tend to brown really quickly.

Enjoy with a scoop of vanilla ice-cream or a pouring of double cream.  Delicious!

Happy Autumn, Everyone Xxx


Monday, 1 April 2013

30 Life Lessons Disney's Tangled Has Taught Me.

1. Never give up.

2. Keep your dreams close to your heart.

3. I should always take risks.

4. Do what seems impossible.

5. Inspiration is everywhere.

6. Women are powerful.

7. Love arrives when you are least expecting it.

8. Pursue your passion.

9. Your friends will be forever next to you every step of the way.

10. Be fearless.

11. The world is an enchanting place to be.

12. Not even the tallest tower can stop a dream.

13. That one special person can make a difference.

14. The sky is the limit.

15. Light up your dreams and passions.

16. There is always a time for everything.

17. Keep on dreaming, no matter what.

18. First impressions are not always correct. Give people a chance.

19. Sometimes the small things we take for granted can be special to someone.

20. Sarah, let down your hair!

21. Reaching your dreams isn't the end, it the beginning of a new dream.

22. Fight for your life!

23. Ignore the nay-sayers, you know best.

24. Some dreams may take awhile, but that doesn't mean they won't come true.

25. Climbing the tower is worth it, when there is someone special waiting at the top.

26. There is some measure good in everyone.

27. Life is a fabulous journey, enjoy every minute.

28. All days hold a magical lesson, if you choose to see it.

29. There is always a happy ending.

30. "That's the good part, I guess. You get to find a new dream."

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