Wednesday, November 30, 2011
Tuesday, November 29, 2011
|Screen shot from Infographic Survey|
Sunday, November 27, 2011
Saturday, November 26, 2011
Friday, November 25, 2011
|1959 Cadillac Fleetwood in Islamabad (Photo: Express Tribune)|
Thursday, November 24, 2011
|Solar Eclipse (File Photo)|
|Gwyneth Paltrow - Ted Turner - Dolly Parton - Neil Patrick Harris|
|Tsonga (L) Nadal (R)|
Wednesday, November 23, 2011
While the product might not seem as significant, you’ll still enjoy the constant availability of fresh, delicious herbs to flavor your meals with.
If you want herb garden setting up tips, read "How to set up your Herb Garden - Heb Garden Tips" at Bubblog.
Tuesday, November 22, 2011
|NASA's Curiosity projected on Mars (Animation)|
Monday, November 21, 2011
Sunday, November 20, 2011
Saturday, November 19, 2011
|Swampy: Disney's new creation for iPhones|
Friday, November 18, 2011
|Sticky Toffee Pudding with Butterscotch Sauce|
Thursday, November 17, 2011
Tuesday, November 15, 2011
Sunday, November 13, 2011
Crisp autumn apples... sweet, crumbly pastry... deep, indulgent filling... the tart is easy as pie.
Preparation time: 30 minutes, plus 30 minutes chilling time, time: 50 minutes
You will need:
9in/23cm fluted flan tin with loose bottom
For the pastry (makes 375g):
190g plain flour
100g cold butter, plus extra for the top
1 tbsp caster sugar, plus extra for dusting
1 medium egg, beaten with 1 tbsp cold water
For the filling:
1 tsp or extract
3 tbsp caster sugar
4 medium-size Bramley apples, peeled
For the :
3-4 green and red Golden Delicious (or use a single colour)
Softly whipped double cream, to serve
and butter together to make fine crumbs (or use a ).
Mix in the sugar, add the egg mix and combine with a knife,
until the mixture clumps together (known as cutting in).
Form into a soft ball with your hands, flatten a little and wrap in cling film.
Chill for around 10 minutes, during which time make the apple purée.
2. Put the butter, and sugar into a pan and heat gently, to melt the butter.
Thinly slice the peeled Bramley apples straight into the pan, stirring after each apple.
Cover and on a low heat for around six minutes, or until the apples are really soft,
stirring once. Whisk to a purée and tip into a bowl to cool.
If you want a smooth purée, use a wand blender.
3. Roll out the pastry on a floured surface, until large enough to line the tin.
Drape over the edges and press into them. Roll the pin over the pastry for a clean edge,
then push it into the flutes. Prick the base with a fork and chill for 20 minutes.
Line the inside with baking and a layer of dried beans (they stop the pastry puffing up).
Bake for 20-25 minutes. Turn the oven down to 170°C/325°F/Gas mark 3.
Remove the beans and paper, and bake for a further five minutes.
4. Cut each Golden Delicious apple into four and remove the core.
Divide each piece into around eight thin slices.
Spoon the apple purée into the base and arrange the slices in two
overlapping circles, on the outside, then the direction for the
inner circle and add a couple of cut pieces to the centre.
Melt the extra butter and brush over the apples, dust with sugar
and bake for 20-25 minutes, until the apples are tender.
(or you want to prepare them in advance),
put into cold water with a squeeze of lemon.
When ready to use, drain and pat dry to remove any excess water.