Tag: pie

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
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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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