I saw this project on Not Martha and thought it was so fun and perfect for summer, I just had to share it! I love the fluffy flower petal look and her color choices. So bright and sunny! And to be honest, working away on schedules for incoming freshmen in the basement of a university all day today, well, a bit of sun would be lovely!
The basic idea is that you use gorgeous tissue paper to cover a little less than festive white paper lantern. (If you have a World Market near you, you might want to check there for your lanterns. I always find tons of them for not too expensive there.) For the step by step instructions visit Make Grow Gather.
I want to make bunches of these and add some twinkle lights and have a rooftop party on a breezy summer evening. I would serve pie and strawberry lemonade!
Speaking of pie…
I did make that apple pie this weekend (with help from my pastry making expert). This is the second time I’ve used Jamie Oliver’s Blackberry and Apple Pie recipe and it’s so great I think it’ll be my old standby from now on.
What you need:
• 1 x old fashioned sweet shortcrust pastry recipe (found in Jamie at Home)
• 50g butter, plus extra for greasing
• 100g golden caster sugar, plus extra for sprinkling
• 2 large Bramley apples, cored, peeled and each cut into 16 wedges
• 4 Cox’s apples, cored, peeled and each cut into 8 wedges
• 1 heaped tablespoon chopped stem ginger, in syrup
• 150g blackberries
• 1 large free-range or organic egg, beaten
• ½ teaspoon ground cinnamon
What to do:
First, make your pastry dough, wrap it in clingfilm and rest it in the fridge for at least half an hour. Then preheat the oven to 180°C/350°F/gas 4. Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, stem ginger and a tablespoon of the ginger syrup. Slowly cook for 15 minutes with a lid on, then add the blackberries, stir and cook for 5 more minutes with the lid off.
Meanwhile, remove your pastry from the fridge. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll one of the pieces out until it’s just under 1cm thick. (Rolling the dough between two layers of greaseproof paper will also stop it sticking to your rolling pin.) Butter a shallow 26cm pie dish and line with the pastry, trimming off any excess round the edges using a sharp knife.
Tip the cooled apples and blackberries into a sieve, reserving all the juices, then put the fruit into the lined pie dish so you have a mound in the middle. Spoon over half the reserved juices. Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry.
Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp. To serve, slice the pie into portions and serve with a generous dollop of custard.
I made this weekend’s pie with just the apples and it’s delicious, but I have to admit the apple and berry combination with a scoop of vanilla ice cream is my favorite!