Good morning :) Right - now that it is actually proper winter, we can can fully justify some hard core comfort food action - like these really simple apple tarts with ginger & whiskey ice cream that I put together for Fairfax. The ice cream isn't as sweet as you might imagine, but has a subtle smoky background that works perfectly with the little nuggets of crystallised ginger. Similarly the apple tart has a comforting apple-y feel good factor without being overly sweet (depending on how heavy handed you get with the icing sugar), and a pleasing flaky pastry base to support the big wodge of ice cream you'll want to put on top. Both recipes are an absolute doddle, and only take minutes to throw together - seriously.
Not much else to report, Henry is back in Melbourne after his romantic Tasmanian get-away, while Rich has exam number two at Victoria uni today - psychology. (Hoob, the chance that you will read this is a solid 1% - but just in case - good luck!!!). I am about to haul arse for a walk, then it's a busy day of zooming into Dish magazine to drop of pics, finish editing my next recipe for Fairfax and basically trying to get my act together. Oh, and how could I forget - huge congratulations to my gorgeous nephew and his lovely fiancee! Well done Ted and Maddy, you are a beautiful couple and I am so excited for you, wishing you a happy, fun time planning your wedding - woo hooo!
If you are reading this from the States - I feel for you, how bloody awful to be living in a country where idiots like Trump get media oxygen, and where gun laws are patently ridiculous. I can't bear thinking about the events in Orlando - how do you cope? Be nice to each other!
No-churn Ginger & Whiskey Ice Cream
1/2 cup sweetened condensed milk
1/8 teaspoon salt
1/4 cup finely chopped crystallized ginger
2 tablespoons whiskey
Whip the cream to soft peaks in a large bowl. Add the sweetened condensed milk and salt and beat together until thick and well combined. Add the ginger and whiskey, beat together then pour into a 1 litre container. Cover and freeze for 6 hours or over night. Makes 1 litre
Rustic Apple Tart
250g puff pastry (I used Paneton ready rolled puff pastry)
3 large Granny Smith apples
2 tablespoons lemon juice
finely grated zest of 1 lemon
3 tablespoons caster sugar
20g melted butter
icing sugar for dusting
icing sugar for dusting
Preheat the oven to 210˚C and put a baking tray in the oven to heat up. Roll out the pastry if necessary and trim it into a 28cm by 20cm rectangle. Place the pastry on a piece of baking paper and refrigerate it while preparing the apples. Peel, half and core the apples, then slice them finely. Toss in the lemon juice, zest and 2 tablespoons of the caster sugar. Mark a 1.5 cm border around the edge of the pastry with the tip of a sharp knife and prick inside the border lightly with the tines of a fork. Arrange the apples in overlapping half moons in the pattern of your choice - they don't have to be too perfect. Brush the apples and pastry edge with butter then sprinkle the remaining caster sugar over the apples. Slide the pastry on the baking paper, onto the hot oven tray and bake 25 minutes - keeping an eye on any oven hot spots so that your pastry cooks evenly around the edges. Rest for a few minutes before serving with a light dusting of icing sugar. Serves 6.