3. Spread 2/3rds into the base of a well greased and floured 23cm loose bottom cake tin.
4. Spread over the apple or other fruit.
5. With floured hands dot the remaining dough over the top.
6. Bake at 190oC for 40 minutes. I have also been making pesto after seeing the prolific amount of basil my sister's green house was producing I arbitrarily decided she did not need it all and I would take a huge bag home. This was served just tossed through spaghetti, one of my favourite summer meals! My food processor is really getting a work out at the moment!I visited the nearby farmers market for the first time today, it is in its infancy and still rather small, with the selection quite limited. I did manage to pick up some lovely organic potatoes, the purple skinned variety, some broad beans and a luscious looking rockmelon. I had a dish in mind for the potatoes and broad beans, but wasn't sure whether the rockmelon would last until the evening to do anything with!
The hollandaise recipe was a departure from my usual version in that I didnt have a lemon and I have never bothered to make hollandaise if I didn't have lemons. I decided to give this one a go, as instead of lemons you reduce white wine vinegar by boiling it with peppercorns and bayleaves until it has reduced to a quarter of its original amount, intensifying it. You then proceed as you would with a normal hollandaise, mixing it with the egg yolks and adding the butter in slowly while mixing over a double boiler. It turned out well and I will definitely use it again (although I do definitely prefer the lemon version).
The rockmelon did get a little attention, my son decided he liked the idea of using the melon baller so we dressed them with some brown sugar, balsamic and mint and it was so sweet yet refreshing. Made me feel a little more virtuous after the other things I have been putting away!Lastly, while out and about I visited all the local berry farms as they are about to close for the season. They all do their own frozen berries up and they are cheaper and tastier than the ones generally available at the supermarket. They are great for jam too, I made a few jars up with one lot of Tayberries which are I believe a cross between a blackberry and raspberry and make the most gorgeous tart jam. Of course I had to make some fresh bread rolls up to use up the last bits that weren't going to fill another jar! Was going to do a spiel on bread but this post is long enough so that will be told in the next instalment!