Posted at 10:57 am
Apologies for this post. I’m sorry, I truly am. After a week filled with Christmas festivities the last thing you want to be looking at is more Christmas food. I mean, I’m a major fruit mince pie fiend, however simply looking at these photos makes me want to hurl a little. Toooo mucccchhh fooooooddd. No? Maybe you have more self-restraint. Maybe you don’t suffer from eating too many serves of cheesecake/plum pudding/rum balls/said fruit mince pies. And all the chocolate. Maybe your tolerance for fruit mince pies is bottomless. I wish. In any case we’re a bit behind the times around these parts – posting a recipe for fruit mince pies a week after Christmas. Sheesh. Who does that? Alternatively you could say we’re super duper prepared – one recipe already on the list for Christmas 2015. Heh, if only. Continue reading
Posted at 11:29 am
Ahhh another baking blunder. They seem to happen far more frequently than I’d like to admit. Or perhaps that’s because like with all ‘mistakes’ or embarrassing moments they tend to stick in one’s mind. Stand out. To act as reminders. Don’t do that again. No really, don’t. This particular boo-boo however, I will be repeating. On purpose. Take that you careful, cautious brain. At cookery school it was drilled into us “thou shalt not mess with baking recipes. Especially pastry.” Repeatedly. You’d go home on the bus muttering it under your breath. I can tell you that attracts some strange looks. Especially when you’ve still got a smear of flour on your face and butter on your arms. Why don’t people tell you? Is it funny? But yes we knew loud and clear not to mess with pastry. From the way our teachers ranted on and on and on about it, one was sure they would stimulate an apocalypse-style situation if one so much as measured our flour out one gram too much. Continue reading
Posted at 7:56 pm
Who said that vegetarian food couldn’t be indulgent? It just so happens that many vegetarians choose to prepare and eat healthier options. That’s not so say there aren’t gluttonous opportunities out there. These pies are one of them. You’ve a few key staples of French cooking – wine, cream and rich, buttery pastry. With those three under your belt you really can’t go wrong, unless you decide to throw in some tripe or a pair of smelly old boots (both of which are actually quite comparable). Then you’re quite on your own.
A long, loooonnnnnng time ago these were Chicken and Vegetable Puff Pastry Parcels. Somehow along the way they’ve morphed into Creamy Cannellini Bean and Vegetable Pies. I can’t help myself. Fortunately in this case the tweaks drastic alterations have paid off. Would you believe it if I said that the vegetarian version is far more scrum-diddly-umptious than the original chicken one? And wait for it…healthier too? Now we’re really onto something – indulgent and healthy. Ish. It’s all relative, right? Continue reading