Apple “Tart” Thursday, Oct 23 2008

I thought apple tart was apples on pastry with something sticky like egg to hold it all together. This recipe is a bit different. It’s more like apples cooked in soft dough. I made a few adjustments. The reason why I made it was to use up some apples so I didn’t use the canned apple. I only had 130g of butter so I added about 80ml of canola oil.

It needs custard with it because the texture is dry and a little crumbly. It tastes wonderful with custard. I’ve also discovered imitation vanilla essence is no substitute for the real stuff. Real vanilla essence adds so much more yummy vanillary flavour.

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Blueberry apple muffins Thursday, Oct 16 2008

I’ve been undertaking some more cooking adventures and the resulting muffins deserve a photo. I can’t say the same about my blueberry, apple and custard pie, but I think I’ll include a photo of it anyway. I used this recipe with a diced apple added and some blueberries subtracted. I only added the sugary topping to some of them. They look better (and taste better too!) without the topping.

And here’s a photo of my pie. Despite how it looks it does tastes good:

It is made from 4 apples diced cooked in some of the juice from a can of blueberries and some sugar. Cornflour added to thicken it blueberries added. Put in pie and top with 2 cups of custard. I think it needs more that just fork holes in the top to releave the pressure and prevent the top from coming unattached. Cooked for about 35 minutes on 150°C.

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Fritters and Wetas Wednesday, Oct 1 2008

I cooked some interesting fritters on Monday. Blended vege fritters. My very own original recipe with blended onion, potato, carrot and broccoli. Who knew blended broccoli smelt like mowed grass. After eating a few it started to taste that way too. I like the idea and the taste wasn’t bad but I wont be using broccoli in the future. They look a lot more green in this picture than they really were:

This morning before leaving to uni a big weta dropped onto the kitchen floor from somewhere. I just had to take some pictures, it really is more cute than a weta should be:

I can has hug?

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Whee, pavlova for me. Monday, Sep 15 2008

This is the only thing I can think of that uses 6 egg whites. Though if I knew of anything else I would probably still cook Pavlova. It doesn’t look as pretty as the last attempt but apparently it tastes better.Two people eating half a Pavlova should equal two sick people, but not today. This Pavlova has 25% less sugar than the last, it makes a difference.

The full moon was tonight. I took pictures. They were blurry. I was sad. I was lazy. I took no more. My camera has more dead pixels.

Oh, our stats lecturer made a humorous remark today. Serves him right for using a dictionary definition of hypothesis. I can’t remember the exact wording of the definition but it was something like “an idea intended to explain certain facts or observations that has not been proved or disproved.”

He then pointed out that evolution was just a hypothesis and so was creationism. Maybe I just misunderstood him because a stats lecturer must know that statistical hypotheses are never proven. There is always a probability the results you got were due to chance and not your hypothesis being correct. By his definition he is correct evolution is just a hypothesis … but he should be comparing a scientific concept with a scientific definition. I’ll get the exact definition when he uploads his lecture notes.

Edit: I now have the definition from the lecture:

‘A hypothesis is an idea which is suggested as a possible explanation  for a particular  situation or a condition, but which has not been proven to be correct.’-from a dictionary

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Yummy yummy lemon curd Sunday, Sep 14 2008

I went to the farmer’s markets this morning with my flatmates and bought lots of lemons and some other fruit and veggies.

Following in my sister’s footsteps I have made some lemon curd. I modified the recipe she used a little to avoid using egg whites and getting white bits in it. So instead of using 4 eggs I used 6 egg yokes. I also added a little extra cornflour to ensure it would still thicken without the egg whites. I’m not sure if that was necessary, it may have made it too jelly-like. I will find that out when it has cooled. I don’t know what lemon curd is supposed to taste like (I haven’t eaten it in ages), but this stuff tastes great. Nice, tangy and smooth!

I made a bit of a mess trying to seal it. I should have put the seal on the jar before I heated it up, heh. I don’t think that matters. I only filled one jar of it and I’ll probably use it quickly. Now I just need some bread to eat it on and with all the left over egg whites I can make a pavlova.

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