Thursday, August 26, 2010

Sportsgirl loves Wikifashion... excuse me while I fall over!

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The very gorgeous peeps over at Sportsgirl wrote a lovely little piece about Wikifashion today... I'm a little speechless, to have an established brand say how much they love our site makes me so happy. Living off beans and an absolutely no shopping ban for the last 13 months has been worth it...

What a lovely way to start the weekend. Speaking of the weekend, my boyfriend is entering a 48 hour programming competition with a few other guys and will be camping out in our dining room for the entire weekend. I'm going to occupy myself with baking, window shopping and having dinner with my lovely friend. What is everyone else doing?

Friday, August 13, 2010

Apple + Berry Pie

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Lately I've been on a baking kick. Last night I managed to snap a photo of the apple and berry pie I made, before my boyfriend demolished it. I served it with some passionfruit greek yoghurt instead of icecream, so much yummier and much lighter!

Here's a recipe for those of you looking to get your rolling pins out this weekend

Ingredients (serves 6)

  • 1kg Granny Smith apples, peeled, cored, quartered, cut into 1.5cm-thick slices
  • 200g frozen berries
  • 75g (1/3 cup) raw sugar
  • 1 tsp nutmeg
  • 1/4 tsp cloves
  • Dash of vanilla beans
  • 2 tsp ground cinnamon
  • 1 tbs plain flour
  • 1 egg white, lightly whisked
  • 1 tbs raw sugar, extra
  • Double cream, to serve
  • Pastry

  • 525g (31/2 cups) plain flour
  • 215g (1 cup) caster sugar
  • 250g chilled butter, chopped
  • 1/4 tsp salt
  • 2 eggs


  1. To make the pastry, place the flour, sugar, butter and salt in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the eggs and process until the dough just starts to come together. Shape into a disc. Cover with plastic wrap. Place in the fridge for 1 hour to rest.

  2. Roll out two-thirds of the pastry on a lightly floured surface to a 28cm-diameter disc. Line a 20cm (base measurement) pie dish with the pastry. Trim excess and reserve. Place in the fridge for 30 minutes to rest.

  3. Preheat oven to 180°C. Combine the apple, berries, sugar, spices and flour in a bowl. Brush the base and side of the pastry case with half the egg white. Spoon the apple mixture into the pastry case.

  4. Roll out the remaining pastry on a lightly floured surface to a 24cm-diameter disc. Place over the pie dish. Press the edges to seal. Trim excess pastry. Roll out with the reserved pastry. Use a leaf-shaped pastry cutter or a small sharp knife to cut leaves from pastry. Place on pie to decorate. Brush pie with remaining egg white. Top with extra sugar. Cut 3 slits in the top to allow steam to escape.

  5. Bake for 35-40 minutes or until pastry is crisp and golden and the apple is tender when a skewer is inserted into the slits. Set aside for 10 minutes to cool. Cut into wedges. Serve with cream.

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