Words

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” ― Julia Child

Saturday, July 31, 2010

Bramleys

Of course, the answer was Bramley apples.

So why Bramleys?

Bramleys are the perfect cooking apple because of their low sugar to acid ratio compared with other apples. This allows its outstanding tangy flavour to be retained after cooking. Once heated, the texture of the Bramley is light and moist due to its higher water content. It is these unique properties that make the Bramley so beloved of professional chefs and home cooks alike.

You can make a ton of delicious desserts with the Bramley. Here's an easy one:

Apple and Cheese Pie


A deep-dish pie filled with delicious apples and cheese. Can be served as a dessert or makes a super tea time treat.
Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients:

12oz/350g shortcrust pastry (see instructions below)
2lb / 900g Bramley apples, peeled, cored and cut into chunks
½ tsp ground cinnamon
3oz / 75g sultanas
5 tbsp maple syrup
5oz / 150g cheese (a nice sharp Cheddar would be perfect), crumbled
1 medium egg, beaten

Preparation:

Preheat the oven to 400F/200C/Gas mark 6.
Roll out the pastry on a lightly floured surface and use to line a deep 8in/20cm pie dish or loose bottomed fluted flan case. Prick the bottom and chill whilst preparing the filling. Reserve pastry trimmings for the top of the pie.

Place the apples, cinnamon, sultanas and maple syrup in a pan. Cover and cook over a gentle heat until apples just begin to soften. Remove from the heat and fold in the crumbled cheese.
Spoon into pastry lined dish. Re-roll the pastry trimmings and cut into strips about 1/2 inch/1cm thick. Use these to form a lattice pattern on top of the pie and brush with beaten egg to glaze.
Bake for 30 to 35 minutes until pastry is golden and crisp.



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2 comments:

Come on and chew the fat!

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