I approached immediate future (via twitter no less), explained exactly what I need and we talked about it. I told them that I need something simple, not professional as my videos are amateur videos. I needed something that would evidently show that I am creating and not a pro. However, it also needed to be apparent what the heck I’m cooking.
Aisling, Nora and Vivienne listened carefully, we chatted about it and today I received a bloggie MHS-PM5K.
I suggested mentioning SONY in every video but they refused. “Just use it”, they told me, “and let us know how it works our for you.”
After that I just had to leave a small note about it!
As always – and as those that have been following me for some years now – I will not hesitate to honestly say how the camera is working out.
Hold the line for more details!
———————————— Full disclosure: No money exchanged hands, no under the table deals. This is the whole of the story.
Some friends and I went to grab some Chinese yesterday. We initially wanted to have some Thai but that option was rejected after we saw that the Thai restaurant was bursting at the seams.
Anyway we went to the Jade Cottage in Hendon. Somewhat in the periphery but ultimately a lot better than expected.
We left the restaurant almost unable to walk. Fine I eat a lot but this group of friends is on another level. We got there at 9.30 and managed to stagger out past midnight. We were the only ones left really.
Hero sent me a little message in Greek via facebook. She has a lot of apples and no food mixer so she was wondering if I have a recipe for Apple pie with only kneading by hand.
For the dough:
2 cups of flour
3/4 of a cup soft butter
3 tablespoons sugar (preferably caster sugar)
1 egg yolk
1 teaspoon cognac
1 teaspoon baking powder
For the filling:
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon butter
1 egg white
Mix the flour with the sugar and baking powder.
Put in the softened butter, the egg yolk and the cognac.
Knead with passion, first just rubbing between your fingers and then normally (punch it). The dough should be relatively crumbly
Just place the dough on a pastry dish (preferably a pie dish). It might be impossible to use a rolling pin so just beat it into the dish and flatten with your fingers.
Prick with a fork since you don’t want it to rise.
Place in the over for about 20 minutes (180 fan – Celsius) so that it just starts changing color. If you want to be a perfectionist cover with baking parchment and fill with red or other beans to stop it from rising.
While it’s in the oven slice the apples and sprinkle with sugar (consider brown sugar for this), cinnamon and the egg white.
Take the pie base out of the oven and just place the apples in with all their juices. concentric circles work well here. Pour any remaining juices over. Melt the butter and pour that over too.
Place in a moderate oven for about half an hour more.