If you are what you eat, then there’s no getting around the fact that, last month, I was an apple. A bramley apple to be precise.
My increased apple intake had a lot to do with the fact that the Best In Season folks were running another recipe competition, this time with bramleys in mind. I hadn’t done too shabbily last time out, so I was all on for having another go. Thus there was much baking and subsequent consumption of bramleyed goods. Enough, if the old apple-a-day adage is anything to go by, to ensure that my doctor would be kept away indefinitely. And in the end, I tasted what I had made, and indeed it was good, I-must-make-you-again-soon kind of good.
Bramley apples, desserted
Of late, I have been working on my mash technique.
Knowing that some people can get quite exercised when it comes to the subject of mashed potatoes, it is only right and proper that I should take my research in this area very seriously.
Potato ricer: the tool of choice for discerning mashers
…or so goes the line from Monty Python’s achingly funny and irreverent Life of Brian.
And let it be known that I’m quite happy to give it up for cheesemakers everywhere. I can’t really imagine life without cheese (and I’m sure that Grilled Cheese Shane would agree with me on that). I’ve even dabbled in rudimentary cheesemaking myself, at least to the extent of making homemade Indian cheese or paneer a few times.
Paneer with toasted cumin seeds - just add curry