Denise interchangeable needles.

Right I have taken the plunge! I’ve been thinking about it for a while and scouring the internet for reviews on them but I have finally ordered a set of Denise interchangeable needles. What do you think? Will they be worth it?

The review which clinched it for me was the one written by Amy R Singer the Editor of knitty. She even said that she had given all her straights away to her Mum after having this set for two years. I’ll let you know if I ever decide to do the same!

I think that these will mostly be used when I need circular needles in various sizes, as it always seems that I have to order a new size for every project. I think I already own straights in every size possible. These might also be handier for knitting on the train.

Last night we had some friends over for a meal. Actually it was an old uni friend and his new girlfriend. She was lovely. I’m so pleased for him, it’s always so nice when your friends meet someone who is obviously so right for them. We had a really great time. I made French apple tart using a recipe of my Mum’s. It was very tasty - I’ve taken a photo but there isn’t much left! (Very easy)Recipe below:

French Apple Tart
6oz plain flour
4oz unsalted butter
6oz caster sugar
1 egg yolk
water
2lb cooking apples, peeled and chopped into big cubes (take the core out too!)
2 dessert apple (e.g. braeburn)
lemon juice
1 tbsp apricot jam.

Rub 3oz of the butter into the flour until it looks like breadcrumbs.
Stir in 1 tbsp of the sugar.
Turn into dough by adding the egg yolk and about 1-2 tbsp of cold water.
Leave in the fridge.
Melt the rest of the butter in sauce pan; add the cooking apples and half of the rest of the sugar. Cook gently for about ten minutes with the lid on. The drain and save the juice and mush up the rest to use as the filling.
Slice the dessert apples and sprinkle with lemon juice to stop them going brown.
Roll out the pastry and line a greased flan ring (around 7inches). Prick the bottom (of the pastry).
Add the filling and arrange the sliced apples on top.
Melt the jam, remaining sugar, lemon juice and apple juice together in a pan use to glaze the sliced apples.
Bake in pre-heated oven at 200C or gas mark 6 for 30 minutes (check after 20 just to be careful!).
Serve with clotted cream (or custard and ice-cream as one of my guests had last night…)