Wonderful Wednesday Wok. PIE, more gari and butter-icing.

Something a bit more creative this week. A chicken pie for mains and spiced bread with cinnamon butter-icing for pudding. All made using Gari.

Recipe 1: Chicken Pie.

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Ingredients:

-300g gari or another coarse flour

-100g butter

-5 eggs

-chicken scraps (200-300g)

-300g cooked potato, cabbage and carrot

-200g cooked peas

Utensils:

-mixing bowl and fork

-greased or nonstick baking tray

Recipe:

1: Mix the flour with the butter and the eggs until a rough dough is formed.

2: Divide in half. Spread one half across the base of a greased baking tray.

3: Bake at 160C for 35min.

4: Cut up and layer the chicken and vegetables along the base of the pie. Add the peas on top.

5: Roll out the remaining dough to fit as a lid. Place it over the pie and press the sides down into the base of the pie.

6: Bake at 160C for 35min.

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Recipe 2: Spiced Bread with Cinnamon-Butter-Icing.

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Ingredients:

For the bread:

-200g Gari or rough flour

-6 eggs

-5tsp cinnamon

-2tsp ginger

-1/4tsp cloves

-2tsp sugar

For the icing:

-100g butter

-5tsp sugar

-1tsp cinnamon

Utensils:

-mixing bowl and spoon

-greased baking tray

-cup and fork

-knife

Recipe:

1: Mix the flour, sugar and spices in a bowl.

2: Crack in the eggs and mix thoroughly.

3: Pour into the baking tray.

4: Bake at 160C for 1h.

5: Leave to cool.

6: Place the butter, sugar and cinnamon in the cup.

7: Use the fork to mash the sugar and cinnamon into the butter.

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8: When the bread is cool, spread the icing over it.

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And that was Jon’s lunch today. 🙂

Getting tempted to steal his chicken pie, looks nice…

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Recipe Corner. WWW and Seeded Burgers.

Phew! Between traveling on Monday, general business yesterday and gardening today, it’s taken forever to get to writing this. On the other hand, the first update photos of the garden and the finished sewing-project will be up soon. So yay!

As promised, I have added the measurements in ounces and fluid ounces and the temperature in Fahrenheit (rounded to the nearest 5).

Recipe 1: Seeded Burgers.

These are the ones I made for Dad and I for a lunch. I used some seed packs he got, that sounded nice. They’re here, but I can’t find anywhere actually still selling them. If you find anywhere that still stocks them, then please tell me because they were awesome. I used a Thai mix for half the mince and an Italian mix for the other half. Both were good, but could have done with a bit of a boost in terms of flavouring.

Ingredients:

-500g/17.6oz mince

-1 Thai seed packet

-1 Italian seed packet

Utensils:

-mixing bowl

-oven tray

Recipe:

Nice and simple.

1: Pre-heat the grill or oven at 180C/355F.

2: Divide the mince in half. Evenly mix one seed packet into each half. Possibly add some more seasoning to them.

3: Divide each half into two normal burgers or three small burgers.

4: Cook at 180C/355F for 25min.

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5: Serve as you wish. We had ours in crusty rolls with salad, and then with chips later.

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Recipe 2: Mixed Fish Pie.

A far easier fish pie than the smoked haddock one, but just as satisfying, and probably a lot easier to feed to fussy mouths.

Ingredients:

-900-1000g/31.7-35.3oz mixed fish (we used a 350g cheap pollock-based mix, a 250g pricier fresh mix and two tins of tuna chunks)

-600-700g/21.2-24.7oz potato

-300-400/10.5-14.1flozml milk

-75g/2.6oz butter

-30-50g/1-1.8oz rice flour

-salt

-pepper

-herbs

-onion powder

-smoked paprika

-Thai spice mix

Utensils:

-pot

-frying pan

-baking tray

-whisk/fork

-sieve

Recipe:

1: Boil and drain the potatoes. Mash them with 1/3rd of the butter. Put to one side.

2: Dice the fish and fry it in a little butter with salt, pepper and some Thai spices.

3: Once the fish is entirely cooked, remove it from the liquid it released and the butter and place it in the baking tray.

4: Take the pan with the water and butter in it. Add the milk, the last of the butter and put the mix back on the heat.

5: Stirring continually, sift in the flour.

6: Once the sauce has thickened, add a lot of pepper and some salt. Pour it over the fish.

7: If necessary, reheat the potatoes a bit.

8: Mash-in the smoked paprika, onion powder and some salt.

9: Pile over the fish.

10: Pre-heat the oven at 150C/300F.

11: Cook at 150C/300F for 45min.

12: If necessary, raise the temperature to 200C/390F near the end, to brown the potato.

 

Recipe 3: Banana Bread.

We had a reasonable number of overripe and near-overripe bananas, so I decided this would be our “pudding” food for the next few days. Also, using Gari means it’s lower in carbs, which makes it easier on my body.

Ingredients:

-4 overripe bananas

-200-300g/7-10.6oz Gari

-300-500ml/10.5-17.6floz milk

-30-50g/1-1.8oz raisins

-2 eggs

Utensils:

-mixing bowl

-fork

-cake/tart trays

Recipe:

1: Mash the bananas into a pulp with a fork.

2: Mash in the flour.

3: Add the milk. Mix thoroughly and allow ten to twenty minutes for the flour to absorb the milk.

4: Stir again. Mix in the eggs and raisins.

5: Preheat the oven to 150C/300F.

6: Cook banana bread at 150C/300F for 1h, or until a fork comes out clean.

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And the fish pie and banana bread are what Jon had for lunch today. In his words, the banana bread is “very nice”, but he can only have “a bit of it in one go”. Still, if he enjoys it then it’s a success. 🙂

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Tomorrow I will definitely post the finished essay on the unexpected experiences of being a housekeeper and soon there will be an update on the garden and a post on my hand-made bag with a plan for making your own, if you think it’s cute and/or useful. I’m starting to find hand-sewing really therapeutic. Whenever I’m stressed or bored or my hands are a bit shakey from too much caffeine, or spending too long in the garden, sewing calms me right down.

Anyhow, TTFN and happy hunting!