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Thursday, January 2, 2014
Saturday, December 20, 2008
Smiley Face Pie
This pie is merely a meat and veg pie - but if you use the left over pastry to create a smiley face on top - then my kids will eat every last vegie inside! The recipe doesn't contain many ingredient amounts, this is for the simple fact that I don't know what dish you will be cooking it in. The amounts for a small pie dish are completely different to the amounts needed for a roasting tray.
Ingredients
Shortcrust pastry
mince
fresh vegies from the garden
curry powder
thyme
ground cumin
1 tbsp flour
a splash of worchershire sauce
salt/pepper (to taste)
water
Method
1. Roll out half of the pastry and lay it into the greased dish. Blind bake in a hot oven for about 10 minutes.
2. In a pan heat some oil and saute onion and the mince. Add the other vegetables and saute for a couple of minutes.
3. Add the flour and cook for another minute. Now add about 1/2 cup of water, along with the spices, herbs, sauce and salt and pepper. Allow to cook until the vegies are soft.
4. Spoon the mixture into the pie dish. Then roll out the remaining pastry and lay over the top of the pie. Seal and make a face with the remaining pastry. Baste the top with milk.
5. Bake in a moderate oven until the pastry is crispy and golden.
Ingredients
Shortcrust pastry
mince
fresh vegies from the garden
curry powder
thyme
ground cumin
1 tbsp flour
a splash of worchershire sauce
salt/pepper (to taste)
water
Method
1. Roll out half of the pastry and lay it into the greased dish. Blind bake in a hot oven for about 10 minutes.
2. In a pan heat some oil and saute onion and the mince. Add the other vegetables and saute for a couple of minutes.
3. Add the flour and cook for another minute. Now add about 1/2 cup of water, along with the spices, herbs, sauce and salt and pepper. Allow to cook until the vegies are soft.
4. Spoon the mixture into the pie dish. Then roll out the remaining pastry and lay over the top of the pie. Seal and make a face with the remaining pastry. Baste the top with milk.
5. Bake in a moderate oven until the pastry is crispy and golden.
Thursday, November 27, 2008
Old Fashioned Homemade Lemonade
This is one of my favourite summer drinks. It is quick and easy to make and is the wettest drink I know.
Ingredients
8 frozen cubes of lemon juice
4 tbsps sugar
1 litre water
Method
**NOTE**
I have used frozen cubes of lemon juice because that is how we store all our excess lemons. But alternatively you could use fresh lemon juice and normal ice cubes to make the drink colder. There are approximately 2 cubes per lemon.
Place all the ingredients into a jug and stir until the sugar has dissolved. Serve immediately or store in the fridge for up to 24 hours.
Variations
1. Use a blend of half lemon and half orange for a sweeter alternative
2. To each glass add the juice of half a lime and a few splashes of aromatic bitters
3. Add a little chopped mint or salad burnett
Ingredients
8 frozen cubes of lemon juice
4 tbsps sugar
1 litre water
Method
**NOTE**
I have used frozen cubes of lemon juice because that is how we store all our excess lemons. But alternatively you could use fresh lemon juice and normal ice cubes to make the drink colder. There are approximately 2 cubes per lemon.
Place all the ingredients into a jug and stir until the sugar has dissolved. Serve immediately or store in the fridge for up to 24 hours.
Variations
1. Use a blend of half lemon and half orange for a sweeter alternative
2. To each glass add the juice of half a lime and a few splashes of aromatic bitters
3. Add a little chopped mint or salad burnett
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