I cannot seem to stop informing everyone and anyone who will listen, that I love studying Culinary Arts. This is the road in life that I was meant to choose. I had stuck to studying Computer Forensics and Security for two years of my life. If I had stuck to completing the degree, then the road that I have now chosen would have been the road not taken.
I love that poem, The Road Not Taken, by Robert Frost. I studied it in school and it has stuck with me ever since. Whenever I make a decision, I think of this poem. To get completely of the topic of recipes, here is the beautiful poem which I write of:
TWO roads diverged in a yellow wood,
And sorry I could not travel both
And be one traveler, long I stood
And looked down one as far as I could
To where it bent in the undergrowth;
Then took the other, as just as fair,
And having perhaps the better claim,
Because it was grassy and wanted wear;
Though as for that the passing there
Had worn them really about the same,
And both that morning equally lay
In leaves no step had trodden black.
Oh, I kept the first for another day!
Yet knowing how way leads on to way,
I doubted if I should ever come back.
I shall be telling this with a sigh
Somewhere ages and ages hence:
Two roads diverged in a wood, and I—
I took the one less travelled by,
And that has made all the difference.
It’s beautiful, isn’t it? Yes, yes.
I am certainly delighted to have had the opportunity to venture along the second path, the one which I had originally turned down. I’m ridiculously happy and having a four hour pastry class with a lecturer who has previously worked in a Michelin star kitchen definitely contributes to this.
One the first day of pastry, I learned everything that there is to know about shortcrust pastry, sweet pastry and frangipane (almond cream). I had the pleasure of creating both bakewell and apple tarts that day. They were wonderful. I absolutely love apple pies, primarily the ones that my mother makes. She certainly, without a doubt, makes the best apple pies.
When I got home that night, I just had to whip up a batch of individual apple pies. You know, because I can. 🙂
- 30g self-raising flour
- 90g plain flour
- 30g butter
- 30g margarine
- 15g sugar
- 15ml water
- Rub the butter and margarine into the flours until no lumps remain.
- Make a well in the centre and place the water and sugar into this.
- Mix the ingredients to a smooth paste.
- Turn out onto a lightly floured work surface and knead to a light, short dough.
Apple pie ingredients:
- Shortcrust pastry
- 480g cooking apples
- 240g sugar
- Preheat oven to 180C fan/190C/Gas 5 Grease a standard 12-hole muffin pan.
- Peel, core and wash the apples, chop into even sized cubes.
- Partly cook the apples in a saucepan with a little water and the sugar, set aside.
- Roll out the pastry and using a glass or a large pastry cutter, cut out 24 circles that have a diameter that is a little larger than the diameter of the muffin holes.
- Neatly place the circles of pastry inside the well-greased holes.
- Fill with the slightly stewed apple.
- Place another circle of pastry on top and press the two pieces firmly together with moist fingertips.
- Lightly brush the pies with eggwash.
- Bake for 30-40 minutes or until golden.