Moving abroad teaches you to learn many a things. Fast.
1. Always stand to the right on the escalator in the underground. Or else. Be shunned.
2. Eye contact is totally, 100% not a thang on the tube.
3. Keeping check on your clothe washing is important because a) you may be forced to go sockless in runners and b) you won’t have your sister there to steal a pair off.
4. You will have to constantly ensure others that Australia isn’t actually loaded to the brim with poisonous, killer, evil animals, and that we do have sweet little guys called koalas (and let’s not talk about the funnel web spider. K.)
5. AND you will have to master the art of skyping simultaneously to doing daily duties (usually cooking… but… yeahhh usually cooking)
The time difference from Melbourne to London is not the most friendly of time differences, but we get along.
Melbourne dinner tends to be more my mid-morning which is RAD cause my little Skype head on the laptop can still sit in my usual position on the dinner table (whilst I literally eat with ma eyes) but cause it’s my mid-day I tend to be… yah know… still trying to do ma mid-day things….
(hence the multi-tasking segue)
Not like your normal young kid these days having fun in da sun, you’ll find me… in the kitchen… playing old school tunes … makin’ stuff for me and chooooooooooo guys.
Once it was making them Baklava Croissants and demonstrating to my croissant loving mum over Skype, how therapeutic the whole process was.
And then, the other day, it was me rolling out tart dough for this galette (with a wine bottle cause I’m classy… and don’t have a rolling pin…) and listening on skype how our dog Stewie demonstrated his cuteness. Once again. (what I would give to hug that dog against his own will right now)
And, as I was very verryryryryryryryryyyyyy happy to report to everyone back home (who mustn’t pay attention to the months…) that it is finally Autumn here in London!! Wiew wiew raise da rooooofffffff
I’ve been warned to be prepared for the crazy gloomy winter months ahead… but to honest, I am soooo excited!
Finally a cold christmas! (Tots getting a 3D xmas knit jumper…. just sayin’)
Spring use to be my equal favourite season to Autumn (purely because my birthday is in October which is Spring back home). But now, ma bday is in autumn (!!!!) so Autumn has taken a fowl swoop and stolen first prize right out of the spring blossoms hand.
Yeah. Go deciduous trees.
One of the obvious reasons Autumn is my favourite season is cause of the fewwwwwwwwd.
I mean: mushrooms, pumpkin, sage, slow roasts, pasta, rosemary, cinnamon, apple, pie, pudding, soup.. someone stop this crazy woman (Bec) !
So it will come as no surprise to you that, funnily enough last year, in my annual ‘happy, excited, first Autumn day post’, I wrote a very similar flavoured recipe: Blueberry Scones with Lemon Curd!
I dunno, blueberries baked for Autumn just have me heart.
So here is one of my favourite rustic things to whip up. (I have a weakness for all things rustic you see)
A galette. All Autumn’ed up for you.
It’s just like a super forgiving pie (no blind baking or anything!) complete with all those cozy, “I feel like I’m getting a hug from mum” flavours.
Blueberries, apple, cinnamon with a touch of lemon to zing it all along.
Smells like Autumn to me!
BLUEBERRY & APPLE GALETTE
pastry recipe from Bon Appetit
(The tart dough is made by hand because I don’t have a food processor, but if you do, the recipe I used here is super quick and easy, and makes a delicious dough)
1 tablespoon sugar
½ teaspoon kosher salt
1 cup all-purpose flour, plus more for surface
6 tablespoons chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
2 apples, sliced thinly
1 1/4 cup blueberries (frozen or fresh)
2 tsp lemon juice
2 tablespoons cornstarch or custard powder
1 tsp cinnamon
4 tablespoons brown sugar
2 tablespoons raw sugar
mint leaves to garnish (optional)
cream to serve
1. Whisk sugar, salt, and 1 cup flour in a medium bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.
2. Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.
3. Bring the dough out of the fridge 20 mins prior to assembling the tart to allow the dough to soften and become easier to roll. Preheat the oven to 180C.
4. Combine the apple, blueberries, lemon juice, cornstarch, cinnamon and brown sugar in a medium sized bowl and stir to combine.
5. Roll out the dough on a lightly floured surface into a circle until around 3-4 mm thick, and place on baking paper on a baking tray. Arrange the blueberry apple mixture on the dough, leaving a thick border of the dough free. Gently fold the edges over the filling.
6. Whisk the egg in a small bowl and brush this over edges of the galette, then sprinkle the raw sugar over the top. Bake in the oven for 30 minutes or until the crust is slightly brown and crisp, and the filling is bubbling lightly.
7. Garnish with mint and serve with cream or ice-cream. Enjoy!