Dwarf Damson Tarts.

Called “dwarf” because this is the shortest pastry you can make without it being a crumble!

Ingredients:

For the pastry:

  • 200g sugar
  • 200g butter
  • 300g flour
  • 1 egg
  • cinnamon to taste

For the filling:

  • 300g damsons
  • 200g sugar

Utensils:

  • mixing bowl and fork
  • small pot and wooden spoon
  • tart tray, greased or nonstick

Recipe:

  1. Thoroughly blend the sugar and butter. Leave to rest.
  2. Stone and dice the damsons and put them in a pot on a low heat. Wait until they release some juice before turning the heat up. Stew them down as much as possible, and remember to keep stirring.
  3. When the damsons are fully softened, add the sugar and bring the mix to a boil. Set aside to cool.
  4. Mix the flour and egg into the sugar and butter. Divide evenly between 12 tart spaces and make sure the walls are reasonably high.
  5. Spoon some warm damson mix into each casing. Don’t overfill as any bubbling will make the tarts impossible to remove from the tray. They are far too short to withstand rought handling!
  6. Bake at 160C for 25 minutes. The casings should still be soft, but should not dent too easily.
  7. Fully cool before removing and serving.

These were awesome to eat and have motivated me to try and use up all my jam and pie-filling jars this year. Wish me luck! ^^

TTFN and Happy Hunting!

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.
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Proteiny Low-Carb Tart Base.

I do get a few requests here and there to post more low-carb and high-protein foods. Ultimately, our diet is pretty low-carb, but the recipes aren’t much fun because there are only so many ways to say “vegetable omelette”, “avocado and egg salad” or “mince in wine sauce”.

BUT sometimes I do get a bit crazier with our proteins. So here’s a proteiny low-carb base for tarts. Can be made for savoury or sweet dishes, and used to lower the GI of open pies.

Ingredients:

Makes 1 thick or 2 thin 12 inch diameter bases.

  • 1 cup brazils
  • 1 cup walnuts
  • 3 eggs
  • 2tbsp peanut butter
  • 2tbsp flour
  • flavourings as desired

Utensils:

  • chopping board and knife (or food processor]
  • mixing bowl and fork
  • greased or nonstick baking tray

Recipe:

  1. Preheat the oven to 200C.
  2. Finely dice the brazils and walnuts.
  3. Mix in the other ingredients until a thick paste is formed.
  4. Pat into the bottom of the tray.
  5. Bake at 200C for 5-10 minutes.
  6. Cool.
  7. Use as a pie base.

We used ours with a filling of stewed rhubarb, apple and bananas, so not a low-carb result, but would be pretty cool with a ham and cheese filling, or a tuna bake filling too!

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For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

WWW. MeatFeasts Wedding Edition.

Some select recipes from the feasting we did over the course of the wedding weekend.

Ham and Cheese Wedding Pie.

Ham and Cheese Pie Recipe2

Ingredients for the crust:

  • -500g plain flour
  • -3 eggs
  • -200g butter
  • -50g cheddar

Ingredients for the filling:

  • -500g gammon
  • -500g pork belly
  • -200g cheddar
  • -100g mozarella
  • -200g red leicester
  • -onion powder, caramelized onions or fried onions to taste
  • -bell peppers to taste (we used 2)

Utensils:

  • -mixing bowl and fork
  • -chopping board and knife
  • -deep pie tin with removable base

Recipe:

Pie Chart

  1. Mix the pastry ingredients until firm, dry and stretchy. Refrigerate.
  2. Slice the meats and cheeses so they can be easily layered.
  3. Roll out two thirds of the pastry so it’s large enough to cover the base of the tin, both sides and a few inches to spare. Roll into the tin.
  4. Layer the meat and cheese and onion.
  5. Top with peppers and/or spring onions.
  6. Roll out the remaining pastry and place as a lid. Mash and roll the spare edges and the lid’s edges together.
  7. Bake at 160C for one and a half to two hours.
  8. Cool before serving.

Ham and Cheese Pie Recipe

Pie Nutritional Info.

Whole Satay Chicken.

Ingredients:

  • -1 chicken
  • -300g peanut butter
  • -100g honey
  • -4tbsp chili garlic sauce
  • -2tbsp soy sauce

Utensils:

  • -mixing bowl and fork
  • -sharp knife
  • -baking tray with a raised floor, grill tray or large meat skewer

Recipe:

  • Mix the peanut butter, honey, chili and soy sauce thoroughly.
  • Slice every thick portion of meat on the chicken right down to the bone:
    • 4-8 for each breast
    • 2-4 for each leg quarter
    • 6 down the back
  • Cover the chicken in satay sauce, make sure it gets into the cuts.
  • Roast at 140C for 2-3h.

Turkey Giblet Gravy.

Ingredients:

  • -1 turkey neck, heart, liver
  • -1 cup caramelized or dried onion
  • -1 glass red wine
  • -2tsp english mustard
  • -1tsp salt
  • -1tsp pepper
  • -water as needed

Utensils:

  • -chopping board and knife
  • -saucepan
  • -blender

Recipe:

  1. Boil the giblets with the onion until tender.
  2. Remove the giblets from the water and chop them. Remove the meat from the neck and discard the bones.
  3. Return the giblets to the pan along with the remaining ingredients. Bring to a boil.
  4. Once all cooked-through, blend the gravy.

Ice Cream and Cranachan Tower.

Our three ice-creams were peach, blueberry and raspberry&orange, but you can make any ice cream you like or even just assemble it with your favourite ice cream.

Ingredients for each ice cream:

  • -300ml double cream
  • -200g fruit
  • -100g sugar

Ingredients for Cranachan cream:

  • -300ml double cream
  • -3tbsp honey
  • -a dash of vanilla or whiskey

Utensils:

  • -chopping board and knife
  • -small pot
  • -blender
  • -mixing bowl and whisk
  • -tupperware, freezer

Recipe:

  1. Chop and cook the fruit until soft.
  2. Add the sugar and simmer.
  3. Blend with required cream. Pour into tupper and freeze.
  4. Whisk the remaining cream until stiff.
  5. Add honey. Whisk until stiff again.
  6. Add whiskey and/or vanilla. Whisk until stiff again.
  7. Serve three scoops of ice cream for every scoop of cream.
  8. Top with crushed chocolate and nuts (we used dark chocolate and pistachios).

HomeMade IceCream Recipe2

HomeMade IceCream Recipe

Belated WWW.

Sorry it’s so late. Just getting back into the swing of things and working around a new puppy, improved nutrition for when we’re TTC (around February or March, wish us luck!), new students and loads of writing, I’ve not had much time for recipes or fitness posts.

However I have completed my Beginner Homemaker book and got the timetable mostly in order, so regular recipe and fitness updates can return.

Recipe 1: My best pie crust.

Between a music festival and lots of jam to get through before berry season, I’ve been making many pies and I think I have worked out my best crust recipe yet.

Ingredients:

Makes enough for over one pie, so freeze or make snacks with the rest.

-2 cups plain flour

-3 eggs

-150g butter

-5tbsp sugar

-1tsp salt

Utensils:

-mixing bowl

-fork

Recipe:

1: Mash the eggs, salt and flour together.

2: Fold in the butter and sugar.

3: Knead until uniformly yellow. Fold in half, stretch and fold again at least 10 times.

4: Place in the fridge.

5: Bring to room temperature before halving the dough. When you roll it, roll it out nice and flat.

Recipe 2: Chicken pan stew.

Another new staple, can be mixed up with different seasonings but really makes for a wholesome and tasty dish on its own.

Ingredients:

Serves 4-6.

-6 deboned chicken thighs

-200g bacon

-2 onions

-2 carrots

-400g pureed tomato

-400g presoaked lentils

-400-800g presoaked butter or cannellini beans

Utensils:

-chopping board and knife

-frying pan

Recipe:

1: Chop the carrots and onions finely.

2: Place in a pan with tomato and lentils and bring to a boil.

3: Once boiling, turn down to a simmer and add the chicken and beans. Let both rest on top.

4: Turn the chicken once cooked on one side.

5: Once both sides of chicken are cooked, lightly salt and pepper.

WWW. Lemon Salmon and Mixed-Fruit Pie.

One hen is ill, the other is stressed. If they don’t resume laying soon it’s vets or put them down ourselves. Doesn’t discourage me from getting more as we were aware that ex-bats can have issues, but is a bit annoying. Depending on how they do I may write a review on how it went. We’re still looking for pullets that are unlikely to have as many issues as ex-bats.

Anyhow, today for lunch we had this.

Lemon Salmon Fry.

Ingredients:

(serves 2)

-2 salmon filets

-200g broccoli florets

-3 small carrots

-1 bell pepper

-100ml double cream

-1tbsp tahina

-1/8tbsp crushed chilis

-150ml lemon juice

-1/2tsp ginger

-1tsp pepper

Utensils:

-chopping board and knife

-frying pan

-cup and fork/whisk

Recipe:

1: Finely slice the carrots, pepper and broccoli. Pan-fry in a little butter.

2: Mix the lemon, tahina, chili and ginger in a cup.

3: Slice the salmon into strips. Add to the pan carefully, so it won’t disintegrate.

4: Once the salmon is sealed, pour the lemon mix over the top. Simmer until reduced.

5: Add the cream. Reduce further.

6: Right before serving, add the pepper and heat through.

20141001_125840

Mixed Fruit Pie.

I used home-made jams and elderberries and raspberries, but really any two fruit jams and two fruits will work.

Ingredients:

(one pie, serves 6-8)

-350g flour

-50g butter

-1 egg

-150g jam 1 (plum)

-150g jam 2 (strawberry)

-50g fruit 1 (elderberries)

-50g fruit 2 (raspberries)

Utensils:

-mixing bowl and fork

-greased or non-stick tray

Recipe:

1: Mix the butter, egg and flour. Add water until the dough is dry to touch and stretchy.

2: Roll it out and fit it to the pie-tray.

3: Bake at 200C for 10-15min.

4: Spoon the jams into the pie. Sprinkle the fruit on top.

5: Bake at 160C for 45min.

6: Reduce heat to 100-120C and bake until the middle’s firm.

20141001_130854

WWW. Liver, Meat and Potato Pies and Blackberry Pudding.

Pies are kind of hard to get right, but I’m really pleased with these ones!

And the pudding is hard-work, but not too complicated.

Recipe 1: Liver, Meat and Potato Pie.

20140806_125301

Ingredients:

I made two, but they would probably serve 8-12 between them.

For the pastry:

-600-700g flour

-250g butter

-100ml olive oil

-cold water

-a beaten egg white

For the filling:

-300g diced meat

-300g liver

-300g potatoes

-150g sweet potato

-1 small onion

-1 small pepper

-2tsp salt

-1tbsp pepper

-1tbsp herbs

-cold water

Utensils:

-clean surface and rolling pin

-1 mixing bowl

-chopping board and knife

-2 greased or non-stick pie-shape baking trays

-1 pastry brush or clean, stiff-bristled paintbrush

Recipe:

1: Mix the flour, butter and oil thoroughly.

2: Add water until the mixture is stiff, workable, not crumbly and not sticky.

3: Put the pastry dough in the fridge.

4: Dice the meat and liver. Put to one side.

5: Dice the potatoes, mince the onion and pepper, thinly slice the sweet potato.

6: Take 1/4 of the pastry and roll it out. Once it’s large enough, lay it over the baking tray.

7: Press it into the edges and shape it to the sides of the tray. Cut off the excess.

8: Brush the base with egg white and bake at a high temperature until the glaze sets.

9: Layer the meat and vegetables in the pie and add the seasoning.

10: Pour a little cold water into the pie.

11: Roll out another 1/4 of the pastry, cut it to size and roll it over the pie.

12: Press it to the sides of the pie. Glaze all over. Make a couple of scores in the lid. Maybe decorate with spare pastry.

20140806_125306

20140806_125312

13: Repeat for 2nd pie.

14: Bake at 160C for 45min and then turn up to 180C for a further 20-30min.

20140806_125708

Recipe 2: Blackberry Pudding.

A little technical, but worthwhile.

Ingredients:

3tbsp blackberry jam

-200ml double cream

-2 egg yolks

Utensils:

-jug

-blender or whisk

-serving pots

Recipe:

1: Mix the double cream and egg yolks in the jug.

2: Whisk or blend vigorously until the mix starts to rise and thicken.

3: Add the jam. Whisk even more vigorously.

4: Pour into the pots when thick but not stiff. Place in the fridge where it should solidify into a cross between a yoghurt and a mousse.

20140806_132127

Wonderful Wednesday Wok. Fruits of the Forest Pie!

Because he’s off for Friday and is only working the morning tomorrow, Jon decided to come home for lunch today. So we had the Wok and an at-home lunch on the same day. Always makes me happy when that happens. 🙂

20140430_130542

Recipe 1: Cottage pie.

Made entirely with cheap ingredients, as a bit of a challenge. Around £2 for the lot and it made 4 servings, so that’s pretty good. Jon gave it a 4/5 in terms of quality, but that’s not bad considering how little it cost and how filling it was!

Ingredients:

-800g/28.2oz potatoes

-300g/10.6oz mince

-100g/3.5oz bacon

-1 tin peeled plum tomatoes (400g/14.1oz)

-1 carton chopped tomato (400g/14.1oz)

-50g/1.7oz butter

-2tbsp herbs

-1tsp chilli

-1tsp pepper

-1tsp salt

-1/2tsp cinnamon

20140430_125821

Utensils:

-chopping board and knife

-small pot

-potato masher or fork

-deep baking tray

Recipe:

1: Wash,  maybe peel, and slice the potatoes into small cubes.

2: Boil them.

3: Take the tomato, the bacon, 25g/0.9oz of butter, the chilli and the herbs. Mix together in the tray.

4: Put the bacon mix in the oven at 180-200C/355-390F for around 20min.

5: When the potatoes are soft, almost entirely drain them.

6: Mash the potatoes with the last of the butter, the salt, the pepper and the cinnamon.

7: Add the mince to the baking tray.

8: Spoon or pipe the potato evenly on top of the mince mix.

9: Bake at 160C/320F for around 1h.

There is no way to make this look more attractive. In many ways it's kind of worse than curry...

There is no way to make this look more attractive. In many ways it’s kind of worse than curry…

Recipe 2: Fruits of the Forest Pie.

Very, very easy and very cheap if you don’t use expensive jam or swap it for honey and a dash of fruit juice. As it stood, we had a jar of 100% fruit jam that I wanted to use. Also amazingly good. Jon gave it a 4.5/5.

Ingredients:

Makes 6 large slices or 8-12 smaller ones.

-200g/7oz plain flour

-150g/5.3oz butter

-100ml water

-3tbsp sugar/honey/concentrated grape/other sweetener

-200g/7oz mixed berries

-100g/3.5oz raisins/sultanas/currants

-2tbsp berry jam

-1 egg

Utensils:

-2 mixing bowls

-1 fork or cutter

-1 spoon

-1 rolling pin

-1 small, sharp knife

-1 brush

-1 baking tray

Recipe:

1: Mix the flour, sweetener and butter together until crumbs are formed.

2: Add the water little by little until the consistency of the dough is firm to the touch, elastic and not sticky. You won’t need all the water.

3: Place the dough in the fridge to cool.

4: Mix the berries, jam and raisins together in a bowl. Don’t worry about rehydrating the raisins, they will rehydrate themselves when cooking!

5: When the dough is cooled, take it out and break off 2/3 of it. Work the dough until it’s pliable again.

6: Roll it into a ball and roll it out until its as big as the pan, plus the height of the sides, plus about 1cm.

7: Grease the pan.

8: Carefully lower the dough into your pan. Press it into the corners.

9: Place in an oven at 160C/320F for 10-15min.

10: Whisk the egg.

11: Take the pie base and brush it all over with the beaten egg. Place back in the oven for 5min.

12: Fill the pie with the berry mix.

13: Take the other 1/3 of the dough and work it.

14: Roll it into a ball and roll it out so that the sections will go across the pie.

15: Using your sharp knife, slice the dough into a quadrilateral. Slice it into 6 or 12 strips.

16: Lay the strips over the top of the pie, weaving them.

17: Squish the strips onto the side of the pie and add egg to ensure they stick.

18: Glaze with more egg.

19: Bake at 160C/320F for 50min.

You can save the remaining egg for scrambled eggs or an omelet.

A more photogenic dish.

A more photogenic dish.

Mmm, pie!

Mmm, pie!

 

And that’s what Jon had for lunch today. He was very pleased. 😀