APPLES, APPLES, APPLES, APPLES, APPLES...do not fall far from the tree at Farmstyle Market!
We have loads of apples and we hope you will like "them apples"!
R12.70 per 1.5kg bag!!!
I smell a tart tatin comin up. Yummy!!

Tarte tatin

By Oliver Rowe

From Urban Chef

Preparation time: over 2 hours

Cooking time: 30 mins to 1 hour

Serves 8-10

This classic French dessert can be tricky, but it's delicious when it works. You can substitute the apples for plenty of other fruit; pear and prune or quince work beautifully.

Ingredients

For the pastry

• 320g/11oz plain flour

• 225g/8oz ice-cold butter

• 110g/4oz icing sugar

• 3 free-range egg yolks

For the filling

• 6 Cox or 4 Granny Smith apples, peeled, cored and cut into 8-12 wedges

• ¼ lemon

• 110g/4oz caster sugar

• 110g/4oz butter

To serve

• double cream or vanilla ice cream

Preparation method

1. Preheat the oven to 250C/500F/Gas 9.

2. First, make the pastry. In a food processor, mix the flour, butter and icing sugar just until they resemble breadcrumbs. Add the egg yolks and, using the pulse button, mix until it comes together in a dough.

3. Remove the dough from the mixer bowl and divide into two pieces. Wrap in clingfilm and put in the freezer to chill for at least an hour.

4. For the filling, place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently.

5. Sprinkle 85g/3oz of the sugar in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan.

6. Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid - about 10 minutes.

7. Remove from the oven and sprinkle over the remaining sugar and dot the butter on top. Remove the pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 2.5cm/1 inch thick. Do not press down. Return to the oven, turn the heat down to 220C/425F/Gas 7 and bake until the pastry is golden brown - about 20 minutes. Remove from the oven and leave to rest for a minute or two.

8. Take a heatproof serving dish that is generously larger than the pan on all sides and place over the pan. Protecting your hands with a dry folded tea-towel, and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off. The tart should be left on the serving dish with the apple on top.

9. Serve warm with double cream, crème fraîche or vanilla ice cream.

Weekly Special...just for you!!
Our tomatoes are R13.90 per 1kg bag!!

I found you a fantastic recipe for spicy tomato jam to try out!
It's in American, so you just need to convert the pound to grams.


Here is the recipe:

Use this delicious tomato jam as a ketchup alternative in meatloaf or on burgers, or serve it with cheese and crackers or as a dip for shrimp or fried seafood.

Ingredients:

• 3 pounds plum tomatoes, peeled, cored, coarsely chopped*
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 3/4 cup granulated sugar
• 1 teaspoon dried red pepper flakes, more or less, as desired for heat
• 3 tablespoons lemon juice

Preparation:

*Drop the tomatoes in boiling water and boil for 2 to 3 minutes, or until skin begins to split, then drop in ice water and let cool slightly. Skin should be easy to remove.

Combine the tomatoes, spices, sugar, pepper flakes, and lemon juice in a saucepan. Bring to a simmer over medium heat and reduce heat to low. Cook, uncovered, until very thick, about 1 1/2 hours. Stir occasionally to check for thickening and to prevent scorching. Makes about 2 to 2 1/2 cups.

Use this jam as an appetizer spread with cream cheese, on burgers, as a dip, or use it in to flavor and top meatloaf instead of ketchup.

Our first advert in our Local Newspaper the White River Post!
Sure you saw us there!

It is late, or actually it is already really early. I have spent the entire evening figuring out how to do the inevitable.... That is to finally start a blog!
I have always had a lot to say, but finally I will have a reason to talk sense,(I hope!)
What will be the purpose of the Farmstyle Blog??
Well, we at The Farmstyle Market want to keep you up to date with the latest that we have on offer. We will be planning fantastic markets, events and evenings! We want you to be the first to know when the strawberry season hits the Lowveld or when a new consignment of Meneolas is being unpacked!
I will try to convince Mignonne from the "Pano & Vino Bakery and Deli" to disclose a few of her favourite recipes, so that I can share it with you.
Melanie and Adam at 70's Coffee shop will be very tight-lipped about their famous Carrot cake recipe, and rightfully so! You must share your smile with US when you take a bite of the delicacy for the very first time!
And ofcourse, as soon as Spring is here, Pieter will paint life into your drap and wintery dry garden with the most beautifull blossoms!
I look forward to sharing our hopes and dreams at The Farmstyle Market with you and will always welcome your comments and ideas!