pies

5 ingredient Nutella pie
24Mar

5 ingredient nutella pie

Easter is around the corner and you frankly can’t miss it over here, the mountains of chocolate eggs in the supermarket are overwhelming. Every year they bring more flavours, I swear! Sure I got the ol’ faithful bag of mini eggs, but when it comes to chocolate nothing brings me as much joy as a spoonfull (or two) of Nutella straight out of the jar. And if you’re reading this, you probably one too. And whether you eat it out of the jar or strictly spread it on toast, get on this because I bet you have most of these ingredients in your kitchen right now. Only 5 ingredients!!!! Death by chocolate does not get easier than this. 5 Ingredient Nutella pie (serves 6) 200g of white cake such as madeira (a couple of days old is best) 2 tbsp cocoa powder, plus extra for suting 50g melted butter 400ml double cream 150g Nutella 1. Lightly butter a 18cm loose-bottomed tart tin, and set aside. 2. Place cake in a food processor and blend it until you get fines crumbs. Add cocoa powder and melted butter, and continue to mix until all ingredients have combined. 3. Tip cake mixture into
3 mins read
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Pork and Sage hand pies
26May

Pork and sage hand pies

These pies have everything that you need in your hand (and mouth): pork, sage, mustard and Parmesan.
3 mins read
3033 Views
sweet potato and feta galette
11May

Sweet potato and feta galette

A savoury galette with foolproof crumbly, buttery pastry. This is my first ever attempt at making a galette. I didn’t even know what it was until someone challenged me to do it. Sure, once I googled it I realised I had seen it before – quite a popular little tart – and how had I never tried it before? The internet is choc-a-block full of different galettes, but mainly sweet ones, which look amazing with a good dollopo of ice cream in the middle. But true to my stubborn streak I decided to try not only a savoury galette but the less travelled road of a square shaped one too. In the process of testing this recipe I got sick of measuring grams for my shortcrust pastry and decided to work on a ratio as a quick go to whether serving two people or six. I am very proud to annouce it is: 1 liquid : 2 fat : 4 flour *taps self on the back obnoxiously* Sweet potato and feta galette (serves 2) For the pastry: 60g cold butter 120g plain flour 30ml cold water 1 tsp salt 1. In a bowl rub butter and flour together with your
3 mins read
1488 Views
Traditional Shepherd's pie
11Mar

Shepherd’s pie

When I think about food and movies my mind goes straight to the rich chocolate cake in Matilda, or the prison pasta from Goodfellas. And although these scenes are cemented in cinema history I wanted to draw inspiration from a show that is close to my heart. Friends has been something that I have re-watched numerous times, since I was a teenager and I will still watch it to this day, especially if I am feeling a little down. Thank you Netflix! Some of my favourite episodes are about Thanksgiving and they have inspired me in the past to try pumpkin pie and Ross’ “moist maker” turkey sandwich. But I wanted to recreate Rachel’s trifle, as it is such a famous scene. Rather than trying to make the trifle I made the Shepherd’s pie. Unlike Rachel’s “traditional” recipe, Shepherd’s pie actually takes lamb and not beef. I kept the recipe very traditional and added a little twist by making a simpler version of ketchup and adding that to the sauce. It did not taste like feet! Shepherd’s pie (serves 4) 400g minced lamb (i used 20% fat) 2 shallots, finely copped 2 sprigs of thyme, leaves picked 1 tbsp flour
2 mins read
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Black Forest frangipane tart
17Nov

Black Forest frangipane tarts

Pie making is not my forte and after watching endless Buzzfeed pie making videos I started to really worry about my skills, especially as me and Kelly decided to host an Instagram pie party. I have been testing different types of shortcrust pastry recipes for a while but my nutty versions were huge fails. I also made peace with my “rustic” crust style (or rough around the edges as I call it sometimes) but instead of getting so hung up on the look of the pie edge I moved on to the most important bit: filling and its endless possibilities! Frangipane was one of the first things I ever baked, and have baked quite a few times over the years with a variety of fillings. I have never actually made the traditional frangipane recipe, the addition of sweet jam has always been too sweet for me. Thinking about the warmth darkness of a black forest gateau I wanted to bring the flavours of cocoa and dark cherries to this tart. I soaked the cherries in Port and orange juice, which initially was a haphazardly addition as I didn’t have any kirsch and it turned out sooooo good. Best to leave it to
3 mins read
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