Ta da!

Ta da! I call these ‘quick I need something to take to work for lunch’ quiches. They are like the finger food quiches that I have on my blog but instead I cut the puff pastry into quarters and throw them into a Texas muffin. It takes next to no time to prepare and are rather delicious.
#quicklunch #quiche #quickquichelunch #saythatthreetimesreallyfast

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Creamy chicken pie recipe

I went to buy a creamy chicken pie the other day but they were sold out, so I had no choice but to make myself some as I had already promised my stomach. I like to be efficient when I can (or some people would call me lazy) so I bought a roast chicken so 1) I wouldn’t have to pre-cook the chicken for the pies 2) to have delicious chicken sandwiches for lunch and 3) I could just roast chicken for general snacking.

I also used this opportunity to use or random bits and pieces in my fridge like slices of cooked haloumi, vegetables that were looking a bit sad and also use up some of those frozen vegetables that I thought I’d eat to create a healthier meal or curry puffs.

So here we go…

(serves approximately 16 smallish pies)

Ingredients

• 1 cooked chicken breast shredded (use haloumi as a vegetarian alternative)
• 2 cups frozen or fresh vegetables chopped into little pieces
• 2 cloves of garlic minced
• 1 small onion chopped
• 1.5-2 cups thickened cream
• 1 tablespoon plain flour
• salt and pepper to taste
• olive oil
• 6 sheets of puff pastry
• spray oil
• egg wash

Equipment

• Oven
• Wok or a big fry pan
• Texas muffin tin *see tips
• Pastry brush

Method

1. Pre-heat the oven to 180C and spray oil onto your muffin tin
2. Heat some olive oil in the wok on med-high heat and then cook the garlic for 30 seconds.
3. Add the onions and sauté until translucent
4. Mix in your vegetables
5. Add a dash of water and cover until all the vegetables are relatively soft
6. Pour in your cream and let it simmer (take out your puff pastry to defrost)
7. Add in your flour and stir in until the mixture has thickened (add more flour if it is still too runny)
8. Remove off heat and season to taste
9. Cut 4 defrosted puff pastry sheets into quarters for pie bases
10. Cut the remaining 2 sheets of pastry into 9 equal squares for pie lids and cut two small slits in the centre of each square
11. Mould the pie bases into the muffin tin and fill with pie filling
12. Delicately stretch the pie lids over each pie and tuck in the edges for a neater look
13. Brush on egg wash and bake for 20 minutes or until golden brown

Tips

I really like the Texas (6x) muffin tin size but you can use a normal 12x muffin tin, which will mean smaller pies

You can make the mixture a few days ahead of time and just spoon the filling into defrosted pastry on the day. I have never had a pie left over for freezing but I’m sure you’re able to.

I served 1-2 pies per person with a side of salad for a meal

Enjoy!

Any jam and almond tart recipe

I haven’t forgotten about my New Year’s resolutions and I know the clock is fading fast, but I’ve been plugging along behind the scenes working away at the list.

I have a confession to make, for some reason I love buying jam. I don’t have something in mind to use it for, although I would love it if someone would make me fresh scones on a daily basis. I just like tasting it at markets, buying lots of different flavours and it just sits there in my cupboard begging to be used. Recently I bought a whole stash of Walsh’s homemade jam made in Boorowa and when I went to put them in the cupboard, I noticed I didn’t have any room left because it was filled with other jams, chutneys and relishes. I have a problem (one of many) but let’s work on that part later. When I found this recipe I was so happy that it was delicious and buttery, it was also a tart and best of all it used roughly a jar of jam!

This recipe for a tart base is so easy! I’ve used orange marmalade and peach and mango jam so far but I’m dying to try this with more of a berry style jam or Black Horse’s plum and cinnamon (which is one of my favourite jams).

Any jam and almond tart

Original recipe taken from here.

Ingredients

Filling

• 50g unsalted butter
• 30g caster sugar
• 1 teaspoon vanilla extract
• 150g flaked almonds
• 2 tablespoons milk
• 1 cup of jam

Pastry base

• 150g unsalted butter
• 225g plain flour
• 3 tablespoons of chilled water
• 4 tablespoons cornflour
• 1/2 teaspoon baking powder
• 120g caster sugar
• 1 teaspoon vanilla extract

Equipment

• greased tart tin
• saucepan
• spatula

Method

• Throw all the pastry ingredients into a food processor and process until a dough has just formed.
• Press the dough into the tin and ensure an even surface. Refrigerate the dough in the tin for at least 30 minutes.
• Preheat the oven to 180°C
• Place all the filling ingredients except the jam into a saucepan on low heat, stirring until butter has melted and then set aside to cool
• Take the tart tin out of the fridge and spread the jam over the pastry base and then layer the flaked almond mixture evenly on top and bake for 20-25 minutes until golden (keep your eye on the tart towards the end as the almonds can burn easily)

Tips

• I’ve been making my tarts at 180C with a fan but I found after 25 minutes the almonds get very dark, maybe it is supposed to be 160C fac forced
• Both time I’ve made this tart, I didn’t have time to wait for it to cool before taking it out of the tin; despite looking like a quick and easy recipe, you have to be patient and allow for some cooling period or you’ll end up with the corners crumbling in the tin and a not so pretty tart (like mine).
   Yes I realised I forgot to take a photo until after I put it in the ovenIt is lovely when it is warm; the jam is runny, the pastry is crumbly and the top is crunchy- yum. 

Pancake trial #3

My lovely American friend invited me over for brunch which entailed bacon, home-made hash browns and very fluffy thick pancakes, she happily gave me the recipe and I needed to try for myself if it was as easy as she said it was. The recipe is supposed to be easy to remember: 1 of everything, although you have to remember it is only one tablespoon of sweetener or your teeth will fall out. 😉

Ingredients

• 1 cup self raising flour
• 1-3/4 cup milk (depends on how thick or thin you like your pancakes)
• 1 egg
• 1 tablespoon of sugar or honey
• Butter for cooking

Equipment

• Fry pan
• Mixing bowl
• Measuring cup for easy pouring of the batter
• Spatula

Method

1. Throw all the ingredients into a bowl and mix only until all the ingredients have just been incorporated. Apparently it doesn’t even matter if you don’t get all the flour pockets, just don’t over mix it
2. Let it stand in the bowl for 10 minutes
3. Grab a measuring cup for easy scooping, I chose my 1/3 cup for smallish pancakes
4. Heat the pan on medium heat and throw a knob of butter to oil the pan
5. Once the butter is bubbling, scoop a portion of your pancake batter in and it should spread nicely to create circles. I was able to fit two in a big fry pan, because I only added 3/4 cup of milk, it was thick and stayed put
6. Flip the pancake once bubbles have formed (should only take a few minutes).
7. Once flipped, it only needs around another minute to brown the other side.
8. Remember to adjust heat based on your stove top so the pancakes do not burn

Tips

This mixture made only 5 fluffy pancakes, it is good portions for one or two people and ensures you’re not eating pancakes for the next week.

They reheat well after a 10-15 seconds in the microwave.

You can also add some berries (frozen or fresh), after you’ve poured the batter into the pan

Throw all the ingredients in a bowl, mix, rest for 10 minutes, scoop, cook, flip and eat, it is that easy.
TimmyC has his with maple syrup and ice cream, I prefer mine with Lyle’s Golden syrup.They’re so fluffy!!I think I have found a winner, these pancakes are thick and fluffy, the ingredients list is easy to remember and are basic staple to the kitchen pantry/fridge. I will just have to keep an eye on the cooking so they don’t look so brown around the edges. That is one out of five completed for my New Year’s resolution. It’s already August, eeep!

Yoghurt and berries on meringue nests. Awesome assembly dessert @amyhicks84 ! #food #foodies #foodblog #dessert #easy #yummy

Easy Peasy Summer Series- Cobb loaf

I know it has been several months and I haven’t posted many recipes, but I guarantee you that I have been cooking (and will post more I promise)! With the hotter months here (well it’s supposed to be) and everyone still in holiday mode, I thought I’d share some of my favourite simple ‘easy peasy’ (note: there are no peas in the recipe) recipes with you.

Cobb loaf with French Onion dip (thanks Lissy!)

Ingredients:

* 1 packet of French onion soup mix

* 1 large tub of sour cream

* 1 cobb loaf or similar bread

Method:

1. Pre-heat the oven to 180°C
2. Take the loaf and cut off a little ‘hat’ and pull out chunks of bread from the inside and place it on an aluminium foil covered baking tray (see 2nd picture)
3. Mix the french onion soup and sour cream together and pour into the bread cavity
4. Bake til the bread is golden brown
5. Enjoy!

I usually put it on the table as is and people just help themselves, I also put a bread knife next to it so once the bread pieces have been eaten you can cut the bread ‘bowl’ into sections and eat the whole thing!