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Cooking, Recipe and Food Blog

Easy Chicken Curry Pot Pie

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I love pot pies but hate having to fuss over making the crust from scratch.  Until one day while I was watching a cooking show on TV, I stumbled onto a convenient alternative – store-bought puff pastry or pie crust. Of course you can still go ahead and make your own crust but this is all about making an easy, savory pot pie. Chicken curry is an aromatic and hearty filling that goes well with that warm, golden, buttery pastry dome. Make it as spicy as you want by adjusting the spices in the recipe.

Ingredients:

2 tbsp olive oil

2 1/2 lbs chicken breast, cut into cubes

2 cloves garlic, minced

2 medium onions, diced

3 large carrots, diced

3 tbsp curry powder

1 tbsp turmeric

1 tbsp fish sauce (optional)

1/2 cup peas

1/4 cup golden raisins

1/2 cup chicken stock

1 13.5 oz can coconut milk

1 handful of basil leaves and coriander leaves

1 sheet puff pastry

1 egg white

Salt and pepper for seasoning

Preheat oven to 400F.

In a pot, heat oil then add the onions and garlic letting them sweat before adding the curry powder and turmeric. Then add the chicken, season with salt and pepper and stir around, allowing the spices to coat the chicken.  Add the coconut milk and let it simmer for about 2 minutes before adding the chicken stock and the fish sauce. Add the carrots and cover, letting it simmer for about 10 minutes. Then add the peas and the raisins and continue cooking until sauce has slightly thickened (you may also add 1 tbsp of cornstarch to hasten the thickening). Adjust the seasoning.  Before turning off the heat, add the basil and coriander leaves.

Prepare individual ramekin dishes (or you can use a large oval baking dish). Ladle the chicken curry into the dish(es). On a slightly floured surface, roll out the puff pastry and cut out rounds that are at least 1/2 inch larger than the diameter of the dish(es). Place the pastry on top and press around the edges to seal. With a small knife, make a cross-slit on top to allow steam to escape. Brush with the egg white and bake for about 15-20 minutes until the pastry is golden brown.

Photo Courtesy of: Mochachocolata-Rita

Frozen Mocha Mud Pie

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Frozen mocha mud pie is a yummy dessert that is for all ages. Prepare mini pies for parties or for a classier presentation. You can also make these ahead of time and keep them for those days when you are craving for something sweet.

 

Serves 8

Ingredients:

For the crust:

1 cup crushed chocolate cookies

1/4 cup butter, melted

For the filling:

2 pints coffee ice cream

Maltesers chocolate candy

For the toppings:

1 cup semisweet chocolate

2 tablespoons butter

1 tablespoon brewed coffee

 

Combine the crushed cookies and melted butter in a medium sized bowl. Mix well. Transfer it to 9 inch pie plate or springform pan. Press the mixture onto the bottom and the sides of the pan. Cover and refrigerate for at least an hour.

Place the ice cream on a bowl and soften it. Pour the coffee ice cream over the chilled crust and top it with candy. Cover it and freeze it overnight.

Next, prepare the toppings by putting the chocolate chips, butter and coffee in a mixing bowl.  Place the bowl in the microwave or double boiler to heat it for 6-8 minutes or until the chocolate melts. Mix well until the mixture is smooth. Let it cool completely. Drizzle the melted chocolate over the frozen pies and refrigerate for 30 minutes or until set. Slice and serve.

 

Photo Courtesy Of:  punzy

Chicken and Sweet Potato Pie

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Chicken and sweet potato pie is a heart-warming comfort food that is perfect for dinner or gatherings. The sweet potato definitely adds more taste and texture to the minced chicken filling.

 

Serves 6

Ingredients:

1 tablespoon oil

1 large onion, chopped

750g ground chicken

750g sweet potato, chopped

250g button mushrooms, halved

1 1/2 chicken stock

440g canned tomatoes

1/2 cup tomato puree

2 tablespoons fresh thyme leaves

1 tablespoons Worcestershire sauce

For the toppings:

4 large potatoes (1.2kg), chopped

60g butter

1/2 cup sour cream

 

Preheat the oven at 180C and slightly grease a 24cm pie plate.

Heat the oil in a medium sized pan over medium heat. Sauté the onions for 2 minutes or until it is lightly browned. Add the ground chicken and stir-fry it for 4 minutes over high heat or until it is browned and the liquid has evaporated. Break the lumps using a fork as it cooks.

Place the mushrooms, sweet potato, stock, und-drained crushed tomatoes, tomato puree, thyme and Worcestershire sauce. Set the heat to high and bring it to a boil. Reduce the heat to low. Cover it and let it simmer for another 15 minutes or until the mixture has thickened and the sweet potatoes are tender. Transfer it to the greased pie plate.

While cooking the chicken, prepare the topping by boiling the potatoes in a large pot of water for 10 minutes or until it becomes tender, drain well. Place the cooked potatoes in a large bowl. Add the butter and sour cream. Mash it with a fork or vegetable masher until it becomes smooth and fluffy. Spoon the topping over the chicken filling. Smooth the top with a fork or a spatula. Bake it or 20 minutes or until the topping is lightly browned.  Let it stand for 5 minutes before serving.

 

Photo Courtesy Of:  jeffreyw

Greek Pie

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Greek pie is a delicious vegetable recipe with a lot of cheese. It can be eaten any time of the day –as a hearty breakfast, yummy snack or light main course with some salad. Watch the pie carefully as you bake it because you wouldn’t want to burn the bacon or overcook the egg and vegetables. Adjust the heat and the time as needed.

 

Ingredients:

400g zucchini, sliced thinly

200g tomatoes, sliced thinly

1/4 cup olive oil

2 leeks, white part cut and finely chopped

250g Greek feta, crumbled

250g fresh ricotta

1/4 cup flour

1/2 cup chopped dill

3/4 cup chopped mint

8 eggs, lightly beaten

200g prosciutto slices

 

Put the zucchini in a medium sized bowl. Add a teaspoon of salt. Set it aside for 30 minutes. Rinse the zucchini in running water. Drain well and then pat them dry using paper towels.

Heat the oil in a small frying pan over medium heat. Cook the leeks for 8-10 minutes or until they become soft. Let it cool completely.

Preheat the oven at 180C and prepare a 22cm springform tin or round baking dish. Line the dish with the prosciutto and allow the edges to hang loose at the sides by 5cm. Place the zucchini, tomatoes and leeks into the pan or baking dish.

Next, combine the eggs, flour, mint and dill in a large bowl. Mix well until there are no more lumps. Add the feta and ricotta. Season it with salt and pepper. Stir.

Pour the egg mixture into the pan. Fold the hanging prosciutto over the top of the egg mixture. Bake it in the preheated oven for 30-45 minutes or until the pie is set and firm to the touch. Remove from oven and let it cool for 15-20 minutes. Remove from tin or slice before serving.

 

Photo Courtesy Of:  hlkljgk

Catfish and Potato Pie

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Catfish and potato pie is another Latin American dish that you will love. The paprika and cumin add some spice and flavor to this recipe. I am personally fond of potatoes, so I am always generous with it whenever I prepare food that includes this ingredient. If you slice the potatoes thinly, there is no need to boil them. All you have to do is soak them in water and then pat them dry before you place them in the baking dish.

 

Ingredients:

4 6oz. catfish fillets

6 medium potatoes, peeled and sliced

1/2 cup chopped onion

2 garlic cloves, minced

1 fish bouillon cube

6 tablespoons butter

1/2 tablespoon ground cumin

1/2 teaspoon paprika

2 beaten eggs

1 cup heavy cream

1 cup bread crumbs

1/2 cup parmesan cheese

Salt and pepper

Chives for serving

 

Preheat the oven at 400° F and then grease a small baking dish with 2 tablespoons of butter. Set it aside.

Season the fillets with salt, pepper, cumin and paprika.

Next, place the sliced potatoes in a pot with salted water over high heat. Bring it to a boil. After, drain it and place the potatoes on a plate.

Melt the butter in a medium pan over medium heat. Sauté the garlic and onions for 5-7 minutes until fragrant and the onions are soft.

Place the bouillon and the cream in the pan with garlic and onions. Bring it to a boil and then reduce the heat to low. Let it simmer for 5 minutes. Season it with salt and pepper. Remove from heat and then let it cool. Fold in the beaten eggs and then mix well.

Assemble the catfish and potato by placing a layer of potatoes at the bottom of the baking dish. Top it with 2 tablespoons of cream mixture and spread it evenly. Place a layer of fish fillet on top of the potatoes and then put another layer of potatoes and cream. Repeat this for the remaining fish fillet and potatoes.

Sprinkle parmesan cheese and bread crumbs over the fish and potato layers. Bake it in the pre-heated oven for 25-30 minutes or until the cheese bubbles and it is browned. Remove from oven and let it stand for 5 minutes. Garnish it with fresh chives before serving.

 

Photo Courtesy Of: Simon Aughton

Spinach and Tuna Tartlets

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Tuna tartlets are perfect snacks or appetizers. They can also serve as a light lunch with a hearty salad. Make them in the most convenient size possible from bite-sized to a whole pie. You may also add some vegetables if desired.

 

Ingredients:

For the pastry:

3/4 cup whole meal flour

2 tablespoons margarine

2 tablespoons lemon juice

For the filling:

2 eggs, lightly beaten

2 tablespoons low-fat cottage cheese

2tbs low-fat milk

185g can tuna in brine, drained well

1 teaspoon fresh or dried thyme

2 cups canned or frozen spinach, chopped

30g low-fat grated cheese

Salt and pepper to taste

 

Preheat oven to 180C. After, sift the flour into a mixing bowl or food processor. Add the margarine. Process it in a food processor or using a hand held mixer until the ingredients are well combined. Mix in the lemon juice and process/ mix it for another 30 seconds to form dough.

Lightly flour a flat surface and then knead the dough for a minute or until it is smooth. Wrap the dough in plastic wrap and refrigerate it for 10 minutes. Next, unwrap the dough and divide it into 4 portions. Place the dough in between 2 sheets of plastic wrap. Roll out each piece using a rolling pin until it covers a 9cm round flan tin. Put the rolled out dough into the tin pan and trim out the edges. Repeat this for the remaining portions of dough.

Place a sheet of baking paper on the tin with the crust. Pour in some beans or rice on top of the paper. Do this for the other tins with the dough. Bake the crusts for 10 minutes until set and light brown. Discard the paper and the rice/beans.  Return the crusts to the oven and bake it for another 5 minutes until golden brown. Remove the crusts from the oven and let it cool.

While waiting for the crusts to cool, prepare the filling by combining the eggs, cottage cheese, milk, tuna, thyme and spinach. Mix all the ingredients well. Season it with salt and pepper. Spoon some mixture into the pastry crusts. Top them with grated cheese and then bake for another 15-20 minutes until the tops are golden. Serve hot or chilled.

 

Photo Courtesy Of:  KellyK

 

Banoffee Pies

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Banoffee pie is one of my favorite desserts. It is not too sweet and the sweetness of the banana melts in your mouth.  You can make one pie for sharing, but it is also a good idea to make individual pies as well. It is a wonderful dessert and it is good with coffee or tea too.

 

Makes 8

Ingredients:

300g can sweet condensed milk

250g plain flour, sifted

110g unsalted butter, chilled

110g pure icing sugar

1 egg yolk

3 small bananas

1/2 lemon, juiced

300ml thick cream

2 tablespoons grated chocolate

 

Submerge the can of condensed milk in a large saucepan of cold water over high heat. Let the water boil. After, reduce the heat and let it simmer for at least 3 hours. Add water as needed. Let the can cool and then refrigerate.

Next prepare the pastry y combining the butter, icing and flour in a food processor or electric mixer. Mix it until all the ingredients are well combined. Add the egg yolk and 2 tablespoons of cold water. Mix until you form a ball of dough. Wrap it in plastic wrap and refrigerate for 30 minutes.

Preheat the oven at 190C.

Place the dough on a floured surface and roll it out using a rolling pin. Cut it into 8 pieces and place the dough in 8 individual pans. Chill it for 15 minutes and then line the dough with baking paper. Fill it with uncooked rice. Bake the crust for 10-15 minutes until golden brown. Remove from oven and let it cool. Discard the rice and the baking paper.

Open the refrigerated condensed milk and pour a little onto the crusts. Smooth the top and place some bananas (sliced). Squeeze some lemon juice and then add some more condensed milk (toffee). Top with whipped cream and then bananas. Sprinkle with chocolate. Refrigerate for at least 30 minutes before serving.

 

Photo Courtesy Of:  dichohecho

 

Surrender to a Banoffee Pie

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The first time I ever got the chance to taste a Banoffee  pie, I just melted right into my chair and couldn’t forget about it for weeks. I kept going back to that coffee shop just order it and after a few months of doing this regular trip for banoffee pie and coffee … I gained 30 pounds! Hahaha….

I couldn’t pin down what it was that made me lust for this pie like a crazed woman and I tried to whip up my version of it , but there was something missing!  Most times I will just get right down to replicating any dish I have fancied from restaurant  and not even bother to google  ingredients.  Had I done that when I was going bananas over banoffee then I would’ve figured out some tricks to it.

This English pastry would seem so basic with not much ingredients to it, but the trick comes with the toffee. It’s where I got stumped. I couldn’t figure out how to end up with that toffee taste and creamy texture.  Unfortunately, my brain was in the wrong place at the time when I endlessly tried to make my own banoffee pie.

The name of the dish comes from the ingredients of the pastry itself. The combination of banana and toffee. Reading through it’s origin, the men behind this delectable pie borrowed its concept from the American dish called Blum’s Coffee Toffee pie which is made up of smooth toffee and coffee flavoured whipped cream.

They adapted the same toffee filling into their own version by boiling a can of condensed milk and adding a layer of bananas. Hence, they named their own dish as a Banoffee pie because of that mouth watering combination of  bananas and creamy toffee. You can opt to make a cookie crumb crust and add some chocolate ganache in the pie itself for a little more sinful indulgence.

Banoffee Pie

Ingredients:

1 cup(s) graham cracker cookie crumbles
.5 cup(s) pecans , toasted, finely chopped
4 tablespoon(s) unsalted butter , melted
2 tablespoon(s) packed brown sugar
2 can(s) (13.4 ounces each) dulce de leche (caramelized sweetened condensed milk)
4 large bananas
1 cup(s) heavy cream
1 tablespoon(s) confectioners’ sugar
.25 teaspoon(s) vanilla extract

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. In bowl, mix crumbs, pecans, butter, and brown sugar. With back of spoon, press onto bottom and 1 inch up sides of 9 1/2-inch springform pan. Bake 10 minutes. Cool on wire rack.
  2. Filling: Spoon dulce de leche into cooled crust and spread evenly. Peel and slice 3 bananas. Arrange over filling. In bowl, beat cream, sugar, and vanilla just until stiff; spread over bananas. Refrigerate 2 hours.
  3. To serve, peel and slice remaining banana. Arrange over cream. You may choose to drizzle some gooey chocolate syrup over the pie and sprinkle some slivered almonds or chopped walnuts. If you’re feeling a little more indulgent, why not make some chocolate caraque or thickly shave some chocolate swirls for a full on guilty splurge since you’re already at it.

 

Photo Credit: dichohecho

Photo Credit: Allerina & Glen MacLarty

Photo Credit: mio_pls

Fish Pie

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Fish pies are light hearty dishes that are nutritious and delicious too. It is actually a meal in itself because a slice can be quite filling. This dish also goes well with fruit and vegetable salad.

 

Serves 6

Ingredients:

1.25kg potatoes, peeled and cut into chunks

1/4 teaspoon ground nutmeg

1/3 cup olive oil

1 brown onion, finely chopped

1 large carrot, peeled and diced

4 stalks celery, trimmed and diced

1 1/2 tablespoons corn flour

1/2 cup reduced-fat milk

375ml can evaporated milk

3/4 cup grated light tasty cheese

1/4 cup grated parmesan cheese

1 tablespoon English mustard

1 lemon, juiced

1/4 cup flat-leaf parsley leaves, chopped

500g salmon fillets, bones removed, cut into 3cm cubes

200g smoked cod fillets, trimmed, cut into 3cm cubes

8 cooked small king prawns, peeled, deveined, halved

4 eggs, hard-boiled, peeled, quartered

75g baby spinach

Pour cold water in a saucepan. Add the potatoes and makes sure they are submerged in cold water. Place it over high heat and bring it to a boil. Reduce the heat to low and let it simmer for 15-20 minutes or until it becomes tender. Drain. Place it in the saucepan and add 2 tablespoons of oil and nutmeg. Season it with salt and pepper. Mash it using a fork or potato masher until it becomes smooth. Cover and keep warm.

Heat another 2 tablespoons of oil in a heavy saucepan over medium heat. Sauté the onions in the pan for 2-3 minutes, until they are translucent. Add the celery and the carrots. Cook for 6-8 minutes, until they are tender.

Preheat the oven at 200C and lightly grease an 8” round baking dish. After, put the corn flour in a bowl and slowly add milk. Whisk it until there are no more lumps. Combine the milk and flour mixture and evaporated milk in a saucepan over high heat. Bring it to a boil, while stirring. Remove from heat and add the parmesan cheese, mustard, lemon juice and parsley. Stir.

Place the salmon fillets at the bottom of the baking dish. Make a second layer by adding the cod fillets. After, place the prawns. Top it with celery and carrots. Then add the egg and then the spinach. Pour the sauce into the baking dish and gently shake the dish to allow the sauce to cover the other ingredients and seep into the bottom of the dish. Add the mashed potato and smoothen it. Place the dish into the oven and bake it for 25-30 minutes or until it is lightly browned. Let it stand for 5 minutes before serving. Serve warm.

 

Photo Courtesy Of:  TummyRumble

 

An Easy Quiche Weekend

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Weekends are meant to be relaxing where one can’t be bothered with the usual concerns of the daily grind.  Unfortunately, we all have to eat and that’s part of the daily grind. Trying to figure out what to cook for lunch and dinner  without the fuss is a real challenge for most of us. As it is, I feel so short changed when it takes me 2 hours to prep and cook a meal only to spend 20 minutes devouring it and 30 minutes cleaning and washing up. What is that all about? I feel the same way when I go to a salon to have a haircut. It would take me weeks to figure a new style for my hair and on that day I walk into the salon,  the stylist takes a quick look at me and it’s done in 15 minutes? I don’t even get to flip through half of the magazine they hand me! Then again … I’m not the type who likes to spend half a day in a salon/spa. I get restless and impatient and the whole Zen of it all goes out the window.

So yeah, Saturdays and Sundays would be so much fun if I have every meal planned out and pre-made. Thank goodness for the microwave and  toaster ovens, as they have made my life a little easier. A favourite dish I like to make ahead for the weekend is Quiche.

I know, it may seem a little to tedious having to knead flour to make a crust  and all that, but you can always get a pre-baked crust from the supermarket and make it easier on yourself.  There are weekends when I just don’t feel like cooking anything. I just want to pick through the refrigerator and eat when I feel like it. Quiche just let’s me enjoy that and not have to worry about cooking  and washing too many dishes.  All you need to do is re-heat  the quiche, serve it with a side salad of your choice ,a tall glass of iced tea and voila! You’re all set for a relaxing weekend ahead.

QUICHE LORRAINE

For the Crust:
2 cups flour
1/4 teaspoon salt
pinch sugar
8 tablespoon cold butter , cut into small pieces
3 tablespoon cold vegetable shortening , cut into small pieces
1 egg , lightly beaten
For the Filling:
6 ounce slab bacon , diced
2 eggs, lightly beaten
1 1/2 cups heavy cream
1/2 teaspoon salt
Freshly grated nutmeg
Freshly ground black pepper

Instructions:

For the Crust:

Sift together flour, salt, and sugar into a mixing bowl. Use a pastry cutter or two knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 6 tablespoon ice water, stirring the dough with a fork until it just begins to hold together. Using your hands, press the dough firmly into a rough ball, then transfer to a lightly floured surface. Give the dough several quick kneads with the heel of your hand to form a smooth dough, then shape into a ball, flatten slightly to make a round, and dust with flour. Wrap round in plastic and refrigerate for 2 hours.
1. Preheat oven to 400 degrees F. Allow dough to soften slightly at room temperature before rolling out on a lightly floured surface into a 14 in. round.

2. Fit dough, without stretching it, into a buttered 10 in. bottomless metal flan ring, 1 1/2 in. deep, set on a parchment paper lined cookie sheet with no rim. Press overhanging dough down slightly into sides of ring to make the sides of the crust a little thicker and sturdier.

3. Run the rolling pin over the top of the ring to remove any overhanging dough. Using a fork, prick bottom lightly, then make a decorative edge around the rim.

4. Line dough with buttered aluminum foil, then add pie weights or dried beans. Bake until crust is set and edge just begins to color, about 25 minutes.

5. Remove foil and weights, brush bottom and sides with egg, and continue baking until crust is pale golden, another 2 to 5 minutes

FOR THE FILLING:

  1. Reduce heat to 375 degrees F. Put bacon in a medium pan, cover with cold water, and bring to a boil over medium high heat. Boil for 5 minutes, then drain. Return bacon to pan and cook over medium heat until lightly browned, about 3 minutes. Transfer bacon with a slotted spoon to a paper towel to drain, then arrange on bottom of crust.
  2. Beat eggs, cream, and salt together in a medium bowl and season to taste with nutmeg and pepper. Pour mixture into crust and bake until custard is puffed and golden and just set in the center, 30 to 35 minutes. Slide quiche off parchment paper onto a serving platter and remove ring. Serve quiche warm or at room temperature, sliced into wedges.

Photo Credit: rainydayknitter

Photo Credit: jashbowie

Photo Credit: smoke N grill

Melktert

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Melktert is a South African dessert of Dutch origin. It is similar to custard or an egg tart, but it is milkier. This recipe calls for baking you your own pie crusts, but you can use a puff pastry or buy prepared crusts if you wish. You can also place a cardamom pod in the milk while boiling it for more flavor.

 

Makes 2 Tarts

Ingredients:

For the pastry:

2 cups flour

1/2 cup sugar

125g margarine

1 eggs

salt
2 teaspoons baking powder

1/2 teaspoon cinnamon powder

For the filling:

4 cups milk

2 tablespoons margarine

2 1/2 tablespoons flour

1 cup sugar

1 tablespoon cornstarch

2 eggs

1 teaspoon vanilla or almond essence

 

Preheat oven at 320F.

In a large bowl, combine the margarine and sugar. Whisk by hand or using an electric mixer. Gradually add the egg, flour, baking powder and salt. Continue to whisk it for 1 minute or until all the ingredients are well incorporated. Place the crust mixture into 2 greased 9 inch pie dishes. Bake it for 10 minutes or until it becomes light brown. Remove from the oven and let it cool

Place the flour, sugar, cornstarch, eggs and vanilla essence in a medium sized bowl and mix until there are no lumps and it becomes a paste.

Pour milk in a medium sized saucepan under high heat and bring it to a boil. Reduce heat and let it simmer. Add the margarine.

Combine the milk and paste mixture in the saucepan. Let it simmer for 5-8 minutes or until it thickens. After, pour the filling into the pie crusts. Refrigerate the pies for 2-3 hours or until the filling sets. Sprinkle cinnamon powder on the pies. Slice and serve.

 

Photo Courtesy Of:   Arnold Goodway

 

No Bake Caramel Cheesecake

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Here’s an easy caramel recipe you can prepare anytime. It is also something you can bring for parties. You can also become creative about the crust by using wafers or chocolate biscuits.

Ingredients:

500g cream cheese, at room temperature

300ml thickened/whipping cream

3 tsp gelatine, dissolved in 3 tablespoons of warm water

250g soft caramels

1/4 cup milk

250g sweet biscuits

80g butter, melted

To prepare the crust, crush the biscuits or process it in a food processor. If you can find readymade crushed biscuits, it is fine as well. Combine it with butter and mix well until the biscuit crumbs become moist. Transfer it to a springform cheesecake pan. Press the biscuit mixture onto the base and refrigerate it.

In a medium saucepan over low heat, pour in milk and melt the caramel. Stir occasionally for 5-8 minutes or until it melts. Set it aside and let it cool for 5 minutes.

In a bowl, combine the cream cheese, whipped cream and gelatine. Use an electric mixer to mix these ingredients until it becomes smooth. Next, fold in 3/4 of the melted caramel.

Get your prepared pie crust and pour in the cheesecake filling. Smoothen it with a spatula. Refrigerate for 2-3 hours or until it becomes firm.

Decorate the cheesecake with the remaining caramel before serving. Serve chilled.

Photo Courtesy Of: joyosity

Australian Meat Pie

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Meat pie is considered a national dish in Australia and New Zealand. It is a famous snack that everyone enjoys. If the Americans eat hotdogs while watching games in stadiums, Aussies enjoy their meat pies.

1 tablespoon olive oil

1 large brown onion, finely chopped

500g beef chuck, minced

1 tablespoon corn flour

3/4 cup beef stock

3/4 cup tomato sauce

2 tablespoons Worcestershire sauce

1 tablespoon barbecue sauce

1 teaspoon Vegemite (optional)

1 tablespoon celery seed

Salt and pepper

4 sheets puff pastry

1 egg, beaten

Preheat the oven to 400 (F) degrees.

Dissolve the corn flour in a tablespoon of stock until it forms a thick paste.  Combine it with the remaining stock, vegemite, tomato sauce, Worcestershire sauce, barbecue sauce and celery seeds; mix well.

In a pan, heat the olive oil under medium low heat. Saute the garlic and onions for two minutes before adding the beef. Fry it for 10 minutes or until it is brown. Pour in the stock mixture and let it boil. Season it with salt and pepper. After, reduce the heat to low and let it simmer for 10 minutes or until the sauce thickens. Transfer it to a container and let the filling cool.

With a rolling pin, roll out 2 sheets of pastry until it is 1/2 inch thick. Prepare palm sized tart molds. You can use bigger ones if you wish. Line the molds with the pastry and then line the pastry with foil. Prebake it for 8-10 minutes and let it cool.

Roll out the remaining pastry and cut out lids for the pies. Put generous amounts of filling in the prebaked crusts. Cover with the cut out pastry lids and seal it with the egg wash. Brush the lids with the remaining egg wash. Bake it for 8-10 minutes or until the pies are golden brown.

Let the pies cool for 5 minutes before serving.

Photo Courtesy Of: dave.palmater

Sheperd’s Pie

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Sheperd’s pie otherwise known as cottage pie is a meat casserole made with ground meat and vegetables. You can even use leftover meat for this dish to give it a complete makeover. It can be eaten as is or with bread.

Ingredients:

2 pounds potatoes, peeled and cubed

2 tablespoons sour cream or softened cream cheese

1 large egg yolk

1/2 cup cream, for a lighter version substitute vegetable or chicken broth

Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 3/4 pounds ground beef or ground lamb

1-2 cups vegetables – chopped carrots, corn, peas (the frozen packs are fine too)

1 onion, chopped

3 cloves garlic

5 tablespoons butter

2 tablespoons all-purpose flour

1 cup beef stock or broth

2 teaspoons Worcestershire

1 teaspoon sweet paprika

1 cup grated/shredded cheese (Monterey jack or cheddar)

2 tablespoons chopped fresh parsley leaves

Boil the potatoes in salted water for 15 minutes or until they are tender. Drain the water and place the potatoes in a bowl. Mash the potatoes until smooth. Add 3 tablespoons butter, egg and sour cream. Set aside.

In a pan, heat the olive oil and sauté the garlic and onion for 2 minutes or until slightly brown. Add the meat and fry for 5 minutes until it is browned. Spoon away excess fat if needed. Season it with salt and pepper. Mix in the vegetables and stir-fry for around 5-8 minutes or until they are cooked. If you are using fresh vegetables, add them according to cooking time. You can even add a little broth to cook the vegetables. Season the meat with paprika. Set aside.

In a smaller pan, cook the remaining butter, flour, broth and Worcestershire sauce. Stir constantly. Cook mixture for around 3 minutes or until it thickens. Combine the meat and the gravy.

Transfer the beef mixture in a baking dish. Top it with mashed potatoes and grated cheese. Set the oven at 400 degrees and cook for 30 minutes or until the cheese and potato mixture becomes a little brown. Sprinkle with parsley and serve.

Photo Courtesy Of: toolmantim

Chicken Pot Pie

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Chicken Pot PieNothing beats the taste, look and satisfaction of eating a home made pot pie. So easy to make, and can be frozen un-cooked for up to three months to make easier to cook for quick meals. Serve with fresh, seasonal vegetables for a great meal.

To Serve 4

3 Chicken Breasts

500g Chicken Stock

2 Leeks

250g Chestnut Mushrooms

25g Butter

25g Flour

100ml Crème Fraiche

3tsp Flat Leaf Parsley

500g Puff Pastry

1 Egg

1.       Poach the Chicken Breasts with the Chicken Stock for ten minutes.

2.       Trim the Leeks, and slice them into thin half-rings, before adding and simmering for a further ten minutes.

3.       Drain the chicken and Leeks from the liquid (but keep the liquid!), and dice the Chicken (the smaller the pots, the smaller sized pieces), before setting aside.

4.       Boil the stock for ten minutes until it’s reduced. Measure out 300ml, and you can either save, or discard the rest.

5.       Quarter the mushrooms, before cooking in a tablespoon of oil, and set aside.

6.       Melt 25g Butter in the pan, add the flour, then gradually add the stock and heat until the mix is boiling. Remove from the heat and stir in the Crème Fraiche, Parsley, Chicken, Leeks and Mushrooms.

7.       Evenly spread into either four small dishes, or a single pie dish, and leave to cool. At this point, you can freeze it if you’d like.

8.       Heat the oven to 200 C or Gas Mark 6.

9.       Roll out the pastry on a lightly floured surface, until 3-4mm thick, and cut out a large enough size to cover the dish, and a long strip to head around the rim of the pie.

10.   Brush the top of the pie with the beaten egg, and bake for twenty five to thirty minutes, or until golden.

Photo Courtesy of Gtrwndr87

Fishermans Pie

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This cheats version of the classic dish is really simple, and really tasty. It’s a great dinner, and simple to make, so it’s great for a busy night.

Making sure that the potatoes are nice and creamy, the cheese very crisp on top, with the succulent flakes of fish will all amaze the eaters, and leave them wanting plate after plate.

To serve 6

1tbsp Olive Oil

2 Leeks (sliced)

275g White Fish Fillets (e.g. Pollack)

300g Smoked Haddock

300ml Milk

300ml Cheese Sauce

150g Small cooked Prawns

4 Eggs (soft boiled, shelled and halved)

650g Mashed Potatoes

50g Grated Mature Cheddar

1.       Heat the oven to 200 C or Gas Mark 6

2.       Heat the oil in a frying pan, before adding the Leeks and gently cooking for six to eight minutes, before removing and setting aside.

3.       Place the White Fish, Haddock and Milk into the pan, and cover with a lid.

4.       Bring to the boil, before leaving to simmer for five minutes, and then remove the fish from the pan and flake – making sure you remove any bones.

5.       Keeping the Milk in the pan, add in the Cheese Sauce, and heat until Simmering. Return the Leeks to the pan.

6.       Put the Fish and Prawns into a large ovenproof dish, lay the eggs out on top evenly, and pour the sauce (Leeks, Cheese Sauce and Milk) on top. Evenly spread the Mashed Potato on top, and cover evenly with Cheddar.

7.       Bake for twenty to thirty minutes, until golden and crispy on top.

Serve with mixed vegetables, or with fresh, crusty rolls.

Photo Courtesy of Minor 9th

Make It Yourself: Lemon Meringue Pie

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Mmm… pie. Is there anything a slice of pie won’t fix? I’ve always felt that pie- good pie- is one of the best man-made inventions ever. I’m particularly fond of cold pie- taken straight from the chiller, often sans plate, eaten directly from the pie pan with a fork or spoon.

I know, I know. I can’t help it, though- pie does this to me. Especially great pie, like this dream of a Lemon Meringue Pie.

Have you ever had homemade Lemon Meringue Pie? It’s life-changing. But only if you really, really like lemons. And I do.

And here’s the thing: Lemon Meringue Pie seems like it’s a difficult thing to make from scratch. Its beautiful billowy gorgeousness can make it look like it’s made by a pro, but I promise you, this is one of the easiest pies there is. Especially if you start with store-bought frozen pie-crust.

Gorgeous Lemon Meringue Pie

For Lemon Layer:
4 egg yolks
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest

For Meringue Layer:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar

1 (9-inch) pre-baked pie shell

Preheat your oven to 375F. You want to preheat for at least 15 minutes.

In a medium sized bowl, whisk egg yolks. Set aside.

In a medium saucepan, combine cornstarch, water, sugar, and salt, whisking to combine. Put over medium heat, and- while stirring frequently with a wooden spoon- bring to a boil. Remove from heat, and SLOWLY whisk this hot mixture into your bowl of egg yolks. You’re tempering here, so do it slowly. You don’t want scrambled eggs.

*At this point, you want to make your meringue, so you can put it over the filling while the latter is still hot. In your mixer bowl, combine egg whites and cream of tartar. Beat until soft peaks form, then gradually add sugar, and continue beating to stiff, glossy, beautiful peaks.

Return the lemon filling mixture to the saucepan, put over LOW heat, and stir constantly for about a minute. Remove, and stir in butter, lemon juice and zest. Pour into pie shell, and top with meringue. Make sure you spread the meringue well to the edges of the crust (no holes!)

Bake 10 to 12 minutes, or until golden.

Oatmeal Pie Crust

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Sowing my Rolled Oats

So, the Internet has been abuzz with the Momofuku Crack Pie, a $44 pie that apparently has Anderson Cooper’s heart, and is really nothing more than a caramel cream pie.

A really good caramel cream pie. And a big reason for its addictiveness is its sugary oatmeal crust. Which I share with you today.

Yes, there’s some crack pie a-coming here in our home. But first- the oatmeal crust.

What you’re basically making is a giant, rectangular oatmeal cookie, which you’ll then process with even more butter and sugar to create a heavenly, nutty crust.

Oatmeal Pie Crust

2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats

Preheat the oven to 375 degrees. In a medium bowl, sift together the flour, baking powder, baking soda and salt.

In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy. Whisk the egg into the butter mixture until fully incorporated. Slowly beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack.

Rocking Apple Pie Filling

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apple-pie-filling

Isn’t that a pretty looking pie? Let me tell you, though, about that filling. For me, apple pie is all about the filling – and this is my favorite recipe yet. Because:

  • It’s not runny,
  • It’s not dry,
  • It doesn’t contain flour or cornstarch,
  • It tastes like apples (and not just cinnamon), and (perhaps most importantly)
  • it doesn’t shrink!

The secret? Pre-cooking the filling. Here’s how:

Rocking Not-Runny Apple Pie Filling

7 to 8 medium large apples. I like to use a combination of Fuji and Gala. Peeled, cored, and sliced around 1/4 inch.
3 tablespoons butter, unsalted
1/2 cup sugar
2 teaspoons simple syrup (or you can use Calvados or rum)
1 teaspoon ground cinnamon
1/4 teaspoon ground all-spice
1/4 teaspoon ground nutmeg
1/8 teaspoon salt

In a large skillet, melt the three tablespoons of butter and cook until sizzling. Add the apples, and toss so you cover them well with the butter. Reduce heat to medium-low, cover and cook until softened slightly- around 5 to 7 minutes.

Meanwhile, in a bowl, combine sugar, syrup (or alcohol), cinnamon, all-spice, nutmeg, and salt. Mix well. Add to the apples in the skillet, and increase the heat. Cook until the juices are thick- this happens quickly, so I’d say around two to three minutes.

Use in your favorite pie-crust.

Mini Chicken Pies

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chicken-pies

Mini chicken pies might seem like they take a long time to make, but the beauty of these little gems- aside from being jaw-droppingly delicious, of course- is that they freeze beautifully. Make a big batch, stick them in the freezer, and whenever you or anyone in your family feels like some hot pie, simply heat it in a hot oven for 8 to 10 minutes.

Because I’ve spent so much time perfecting my own pie-crust recipe, I use homemade pie-crust. But feel free to use store bought pie crust- or even some puff pastry or filo. The star of this show is the filling– the recipe of which I give you here:

Mini Chicken Pie Recipe

Ingredients:
3 cups cooked chicken, shredded (from your favorite roast, or simply some chicken you’ve boiled up)
6 thick slices of bacon, chopped
1 1/2 cups white onion, chopped
2 cups carrots, chopped
1 cup green beans, chopped
4 teaspoons fresh marjoram, chopped (* sage works particularly well in this too!)
1 3/4 cups chicken broth
2/3 cups creme fraiche (or good thick sour cream)

Preheat your oven to 450F (yep, you want it preheated HOT so you don’t get soggy crusts). Prepare your crusts by rolling it out and cutting in circles. Line the holes of a muffin pan with these mini crusts. Set aside.

In a large pan, fry chopped bacon until crispy. Remove bacon from pan- and add your chopped onions into the pan. Saute this until soft and lightly browned, around six to eight minutes. Add carrots, green beans, and marjoram, and cook while stirring for about a minute. Add chicken broth, and bring to a boil. Lower heat, and simmer until liquid is reduced, but not dry. Stir in your chicken, the creme fraiche, and bacon. Simmer shortly. Season to taste. This is your filling.

Fill the mini crusts with a generous amount of filling. Cover each with another piecrust round, pressing the edges together to seal. Cut holes for steam. Bake until golden brown, around 25 minutes.