Appledrop Tart

Hey folks, today it’s tart time.

For this month’s recipe, or perhaps its bonus recipe, if you consider my mousse cake the main one, I wanted to make a spicy apple tart with a touch of my old favourite lemondrop powder. A similar combination to some of the flavours in my fruit risotto from way back but without its pear or morrocan spices, giving a very different end result.

Unfortunately, though, this one didn’t work out as planned.

I did my research, found out the science behind the perfect apple pasty and quickly realised that I didn’t have the tools to make it. I could only make a tasty second best that will, I’m afraid, have to suffice for the time being.

But I will still explain how and why, with a more professional kitchen than mine, you could go that extra mile towards perfection.

Either way, though, the ingredients are the same and they end result it highly enjoyable.

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Cornish Chipōtle

Hello again fiery food fans, do you remember the Cornish Chilli Company?

I know I do, because they produce a rather unusual favourite of mine. A super tart, grapefruit and vodka sauce that still stands as one of my top condiments for pizza and pub grub.

Today, though, we’re not here to talk about that product. We’re here to talk about another one:

cornchip

Their smoky Chipotle Chilli Sauce. One which suggests a bright taste with its label’s colour scheme, yet full on mexican flavour with its aztec imagery and its own dark colour.

There’s a great contrast between its warm yellow label and the dark red of the sauce itself but the most interesting part about the packaging is still very much the ingredients list. Which I’ll show you if you click through to the rest of this post.

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