Hello there, I hope you’re glad its Friday again :). I am working double hard this weekend getting a few jobs out the way in preparation of a very special visit next week. My sister has a week’s holiday and she and Luca are coming down for the Halloween. I always make an effort decorating the house so it will be nice to have little Luca experiencing it all, it also means that for the first time ever I will be going trick or treating in our neighbourhood *big grin* -might have to dig out that witch outfit :) . I have some baking planned for us both to be getting on with as well so I am really looking forward to it all.
I was busy with the Thermomix this week and I made a batch of delicious apple curd from some beautiful home grown apples I was lucky to acquire. I say I was busy, truth be told I barely started sterilising my jars and the golden luscious nectar was finished.
It turned out just delicious and I look forward to a breakfast of warm croissants topped with some fresh curd tomorrow morning.
I wrapped up some for my sweet friend that gifted me the apples and made a matching card using the new Thinlits !!
they make fancy cards with such ease!! I used the Sweater Weather papers coupled with the fabulous Magnificent maple leaf on page 18 of the Seasonal catalogue. I used markers to add more than one colour to the leaf, first I used crushed curry all over then I used the Calypso Coral from the tips inwards while the Always artichoke was applied from the centre of the leaf outwards. I cut it out then inked the edges.
I attached some ruffled linen ribbon with a vintage safety pin to a wooden button.
The scallop shape thx and the chevron pieces are all from the same die and you can see how they easily coordinate.
To make a tag for the jar I used Chalk Talk and Creatively Yours. I have also used the scallop die to cut a piece of designer paper to cover my lid, I love the pretty edge it gives.
And if you are a Thermomix owner here’s the recipe ( I always get emails asking me for recipes)
700 gr cooking apples peeled, cored and sliced
350gr of Rapadura, or Sugar, that is too sweet for me so I only add about 250 gr. If you reduce the sugar the shelf life is reduced too so please keep that in mind. However you make it fresh in less then 20 minutes so really just make it as you need it.
1teaspoon of cinnamon (try ginger powder if you don’t like cinnamon)
110gr of butter
Steam the apples in the Varoma bowl for 6 minutes speed 4
Add the apples, rapadura, cinnamon and butter to the bowl.
Set temperature to 100 degrees, set time-8 minutes, select speed 3
Once the ingredients are mixed slowly add the eggs, cover with the cup and let it cook.
It will keep for 3 months in the fridge and once open you need to eat within a week ( it NEVER last past a few days in this house).
Thank you so much for your visit, here’s some of the products used on this project.