Wednesday, February 22, 2006

Apple Tansy

The Girl came home after having tea with a friend raving about this pudding. I had never heard of it and asked for the recipe. Made it on Sunday. It is a really nice pudding and easy to make. I'll put the recipe at the end.
I am in that awkward limbo time of waiting to finish work and having this baby. Two and a half weeks left of work and I'm busy tying up loose ends, i.e. doing all that marking that I should have been doing for the last two months. Everyone was nervous as to how my job would be filled. Four months without a trained Food Technology teacher is a long time for kids and for colleagues. They wouldn't be able to cook and this would not be good. It's like a drugs fix to some of them.
Well, the issue has been seemingly solved. A fellow called up and basically told the head teacher that he was having the job and at top pay rates. No interview as he is currently in Mauritius. He sounds a bit cheeky and we're all a bit nervous about it, but no one else applied and he is qualified after all. watch this space.

Apple Tansy
A wide, shallow dish buttered 180*C
500g cooking apples
50g of butter
75g caster sugar
2 eggs - separated
75g white breadcrumbs
285ml double cream

Peel and slice apples thinly. Melt butter in pan and fry apple for a few minutes. Tip apples into dish. Sprinkle on sugar and nutmeg. In a bowl, beat egg yolks and crumbs, add cream and mix. Whisk egg whites utnil stiff. Fold into cream mix. Pour over the apples and bake about 25 minutes.

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