August 20, 2014

Gillian is back today to share with us and delicious Apple Berry Pie Recipe

Gillians recipe are always wholesome and include beautiful ingredients – I can imagine serving these beauties to the mums and dads court side after our Saturday morning netball game!  Where would you serve these lovely little pies?

Sweet Style-9040-WSweet Style-9047_w

Recipe :: Gillan Brown | Crumbs of Comfort Cake Design
Photography & Styling :: Leanne Ambrogio | Sweet Style

Apple Berry Pies
Write a review
  1. 200g plain flour, plus extra for dusting
  2. 2 tsp cinnamon
  3. 140g cold butter, cut into small chunks
  4. 85g light muscovado sugar
  5. 1 egg, separated
  6. 700g Granny Smith apples, cored peeled and cut into 2cm cubes
  7. Juice of 1 lemon
  8. 150g blackberries
  9. 1 tbsp demerara sugar
  10. 40g butter
  1. Grease a cupcake pan with butter and heat oven to 180C
  2. Put the flour and cinnamon in a food processor, then add the butter. Process to make fine crumbs. Reserve 2 tbsp of the sugar, then add the remainder and briefly mix. Add the egg yolk and 1 tbsp water, then pulse to make a firm dough. Turn out onto a lightly floured surface and briefly knead. Wrap in cling film and chill for 30 minutes.
  3. To make the filling, peel and core the apples, and cut each into 2cm pieces. Toss immediately with lemon juice in a large bowl, to prevent apples from discolouring. Place the butter and sugar in a large frypan over medium-low heat. When butter has melted, add apples and spices, then stir to coat. Cook, stirring occasionally, for 8 minutes or until apples have slightly softened, add blackberries and cook for a further 2 minutes. Set aside to cool.
  4. Roll out pastry to approx 1cm thickness. Cut rounds to fit cupcake pan. Cut smaller rounds for lids.
  5. Gently press rounds into cupcake pan and spoon in cooled fruit mix ( don't be tempted to spoon in hot fruit as this will affect the baking process of the pastry.) Brush a little water on edge of pastry and place lid on top. Brush with milk and sprinkle with some sugar.
  6. Bake for 25 minutes or until pastry is golden brown.
  1. You can substitute blackberries with any seasonal berries
Sweet Style


July 28, 2014

It was one of those beautiful Autumn days back in March when Gillian, Nicole and I headed to Logan Brae Apple Orchard in the Blue Mountains in New South Wales to do this shoot for Sweet Magazine.  Armed with decadent desserts that Gillian had prepared, gorgeous florals by Thoughtful Petal and Nicole’s amazing props we had a blast creating this stunning set up in the clean fresh air between the apple trees!

Here are some of my favourite images from the day – you can find all the amazing recipes in the current issue of Sweet Magazine.

Sweet Mag Mts-7989_wmlogan001_wmSweet Mag Mts-8429_wmlogan009_wmSweet Mag Mts-8064_wmSweet Mag Mts-8069_wm logan002_wmlogan003Sweet Mag Mts-8212_wmSweet Mag Mts-8221_wmSweet Mag Mts-8267_wm

logan006 logan005Sweet Mag Mts-8276_wmlogan007Sweet Mag Mts-8309_wm logan008_wmSweet Mag Mts-8211_wmlogan012Sweet Mag Mts-8263_wmlogan013Sweet Mag Mts-8329_wmlogan011

Photography :: Leanne Ambrogio | Sweet Magazine Style Editor | Sweet Style
Food :: Gillian Brown | Sweet Magazine Food Editor | Crumbs of Comfort Cake Design
Styling & Props :: Nicole Bull | Penny Lane Studio
Flowers :: Thoughtful Petal
Cake Topers :: Grain & Co
Cake Stands :: Sweet Style
Wooden Cake Stands :: Rustic Valley Cake Stands

March 27, 2014

Who doesn’t love fresh fruit all combined together to make a delicious fruit crusher!  I am not one for drinks that are too sour and this combo is just perfect!

All you need is some raspberries, cranberries, apples, some mashed up banana and a dash of orange juice from the fridge and you have this great refreshing drink.

You will need

2 apples
5 or 6 raspberries
a handful of crushed cranberries
half a cup of fresh orange juice
half a mashed banana

Remove the core and dice up the apples and then combine all the ingredients together in a blender.

Chill for 30 minutes and then serve!  Delish!

Photography & Styling: Leanne Ambrogio | Sweet Style