Our New Years’ Day Tradition- Steak and Mushroom Pie.

Happy New Year!  I hope that 2017 brings you luck, health and happiness. 2016 was a mixed year for a lot of people and I just hope this year doesn’t continue in the same way.  I feel a different person to the one I was at the beginning of 2016 and now I don’t make New Year’s Resolutions. I will be going back to Slimming World after not being able to make recent group meetings as well as trying to breathe life into this blog. It’s been a bit neglected recently.  This I would love to change.

Every New Year’s Day in the past we have usually eaten a big lunch at home and then gone out for a walk afterwards.  I tend to bake a pie and serve it with lots of vegetables and gravy.  This year things were different.  My son had been out at a party and got back in the afternoon from his friends’ house.  My daughter was working from lunchtime until the evening.  Our family New Years’ Day lunch ended up being a quiet tea time instead.

I chose to bake a Steak and Mushroom Pie this time as I had some braising steak in the freezer.  It was a cinch to make as I made a cheat’s shortcut. Not with the shortcrust pastry- that was homemade but with the pie filling.  I love Gordon Rhodes’ Gourmet Sauce Mixes and buy them regularly from my local farm shop.  I used their Slow Comfortable Stew mix with braising steak, a large onion, a tin of chopped tomatoes and a little water. Cooked for about 6 hours on a low heat in my slow cooker, it made the beef melt in the mouth and taste deliciously tender. I can’t bear tough beef. The sauce mix also suggests adding in chopped potato and carrot but I didn’t do this seeing as I wanted to serve these with the pie. Instead, nearer the end of the cooking time I put 250g of halved mushrooms into the slow cooker to soften for the last half hour.

The shortcrust pastry was made with 175g cold butter cut into cubes, 350g of plain flout and ice cold water to mix.  There was plenty of pastry dough left over so I gathered it into a ball, wrapped it in cling film and put it in the freezer for another time.  I bet I’ll forget about it, go to the freezer in a few week’s time and think “What the hell is this?”

As it was New Year’s Day I found my large number cookie cutters and cut out 2017 to stick on the top.  Mr SmartCookieSam said it looked too nice to cut up.

Not a scrap left of the pie. I’m beginning to feel like who ate all the pies here after all I’ve eaten.  But I won’t give up baking, I’ll just have to keep myself away from it!

Happy Baking!

Love Sam xx

Cheesy Feet

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Cheesy Feet: a favourite recipe baked with children in the school I used to work with and also with my own kids.

Those of you who read my blog regularly will know that I’m a primary school teacher.  I do supply now as it fits in much better around my family and home life but I’ve always loved teaching and working with young children.  Although the teaching profession isn’t what it used to be, I feel I have the best of it doing supply.  I don’t get all the stresses that permanent teachers have.

Before I did supply teaching full time I worked in a local primary school for eight years.  I did a lot of supply there but also worked as a teaching assistant in the KS1 class.  I loved that job, but sadly TA’s are very poorly paid for what they do.  The money didn’t bother me, what I got out of it was a lot more than a pay cheque.  I got job satisfaction and a lot of laughs, giggles and happy memories to treasure along the way.

I had only been working at the school a couple of weeks when the class teacher asked me if  I wanted to cook with the children.  I was so excited when I got asked to do this and we thought about a recipe we could use which fitted around the topic of Ourselves.  I thought about some recipes we had and apart from the obvious, making gingerbread men I remembered a great recipe I had in one of my Nigella Lawson books.  In Feast, there is a recipe called Cheesy Feet!  This gave us all a big laugh because I said to the children, sometimes cheese can be smelly and so can people’s feet if they are hot and sweaty.  This started the children laughing and saying their Dad’s feet smelled!  I told them they hadn’t smelt Mr SmartCookieSam’s feet after he’d been wearing trainers!

I had a foot shaped biscuit cutter but we couldn’t make pairs of feet as you couldn’t turn it the other way round.  So all of our cheesy feet biscuits were left feet!

Although it was ten years ago that I baked the Cheesy Feet with the children I worked with, we regularly cooked or baked in school.  I also ran an after school Cookery Club for three years as I am passionate about getting kids cooking and learning life skills. Sadly the same school has just closed down and I was reminiscing about activities we had done in the classroom.  Several former pupils remembered my cookery club and said they loved my cheesy feet!  In fact it had been such a hit, several parents asked for the recipe!

This last weekend I was feeling in a very nostalgic mood.  My daughter has just gone off to uni for the first time and my son has started college. I wanted to bake something and thought back to the Cheesy Feet.  I just had to bake them again for old time’s sake!

The Cheesy Feet are simply like savoury biscuits and they taste just like cheese straws.  You can make them in a food processor or by hand.  I can’t give the recipe here as it’s not my own, it’s Nigella’s but I can give you a link to it.

Nigella Lawson’s Cheesy Feet Recipe

I didn’t use a food processor as mine has broken and I still haven’t got round to replacing it. I’m trying to find one that juices as well, maybe it might have to go on my Christmas list? So instead I rubbed in the butter, baking powder and plain flour together until the mixture looked like breadcrumbs.  After that I combined this with some grated cheese and formed it into a ball.  Nigella said the recipe makes about 16 feet but her cutter must have been slightly smaller than mine. I only got 11 biscuits.

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The Cheesy Feet didn’t last very long in our house.

I baked the Cheesy Feet on a Saturday afternoon and put them on the cooling rack in my kitchen.  I went upstairs to get ready as Mr SmartCookieSam and I were going out that night. When I came back downstairs I noticed there were only 6 feet left! Mr SmartCookieSam had been eating them! He said they were moreish and reminded him of cheese straws, which he also loves!

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Our greedy Labradot wanted a Cheesy Foot as well!
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“I want one of those!”
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Yesterday we had had our lunch outside in the gorgeous September sunshine and then Mr SmartCookieSam asked for a cheesy foot to go with his cup of tea. One cheesy foot turned into the rest of the box apart from one which I ate with the dog sat there drooling at me.

A recipe which is easily adaptable, you could add herbs, or maybe some cayenne pepper or paprika to the dough or even some finely chopped garlic and onion! Now that would make your cheesy feet smell even more!

Happy Baking!

Love Sam xx

Cheese? Yes Please! Cooking with Pilgrim’s Choice Cheddar.

A couple of weeks back I was contacted by Pilgrim’s Choice to see if I would be interested in trying out some of their cheeses and to use them in my baking and cooking.  I was only too happy to agree as we love eating and cooking with cheese in our house.

So I was sent a voucher for two large packs of cheese which I took along to my local Sainsbury’s when I was doing my weekly shop and chose two sorts of cheddar. To be honest this was the only variety of Pilgrim’s Choice cheese available in my nearest Sainsburys but this was perfect to fit around what I would be able to cook and use with my family.  It was great to think about how I could use the cheese.  I tried to think of as many different ways of using it as possible.  Also, I love to see how far I can make products go using a minimum of waste or money.  Many thanks to Pilgrim’s Choice for giving me the opportunity to try out their cheese.  I know there are many more varieties to taste which I do hope to try out in the future!

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Although I was keen to get started, it wasn’t until the following weekend that I actually got started on my “Cheesy Challenge”.  I was very busy at work and it was very tempting to hack into the cheese and just use it for sandwiches.  Though you can’t beat a gorgeous mature cheddar and pickle sandwich! But that wasn’t the point, I had to think and be creative.  My friends on Facebook and Twitter came up with some great suggestions and my mouth started watering, especially at the thought of baking cheese scones!

Here is what I did get round to cooking with my delicious Pilgrim’s Choice cheese:

One Sunday lunch we had a large bacon, leek and cheese quiche served with the mature Pilgrim’s Choice cheddar.  This had new potatoes and salad with it.  The following day we sneaked the leftovers for lunch. I adapted Holly Bell’s “Man Quiche” recipe from her fabulous book “Recipes From A Normal Mum”,

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To make a Bacon, Leek and Cheddar version of Holly Bell’s Man Quiche I grated some Pilgrim’s Choice mature cheddar and added it to the quiche filling. This went really well with the leeks, bacon, tarragon and double cream.
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The uncooked “Man Quiche” about to go into the oven to be baked.
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The cooked Man Quiche.

I love using cheese as part of a snacky lunch on a cold winter’s day.  I was on my own one Saturday lunchtime and wanted something comforting, yet filling. I had some leeks still to use up after the quiche and knew they went well with cheese so thought I’d try and put them in my cheese on toast lunch.

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I softened some leeks using some Frylight spray in a small saucepan.
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I grated some Lighter Pilgrim’s choice cheese and added it to a beaten egg in a mixing bowl.
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The cheese and leek mixture was spooned onto a couple of pieces of toast and put under the grill to melt.
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The Cheese and leeks on toast was absolutely delicious and kept me warm. It was very filling and I really enjoyed my Saturday lunch.

I was absolutely rubbish at my Home Economics classes at secondary school, such a long time ago back in the 1980s!  But one dish I remember cooking was a very economical Cheese and Potato Pie.  You mixed cooked mashed potato with grated cheese and put it in a dish on top of a layer of baked beans.  This was then put in the oven and cooked until crispy.  I loved this meal and made it a lot when I was single and also as a student as it was so cheap to cook.  I decided to cook it one Wednesday evening as it had been a busy day at work and I didn’t have much left in the fridge.  I cooked it with some gorgeous bacon from the local farm shop and my children absolutely loved it.  My daughter asked me why I didn’t cook the Cheese and Potato Pie more often.  I don’t know why but I need to cook it more often, there were clean plates all round!

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Cooked creamy mashed potato to which I added grated Pilgrim’s Choice lighter cheddar.
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A layer of baked beans was added to the bottom of the pie dish.
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Grated cheese being added to the mashed potato.
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The Cheese and Potato Pie was baked in the oven for about 30 minutes or until the top became all crunchy and crispy.
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The cheese and potato pie served with a couple of rashers of crispy bacon.

My final bake with the Pilgrim’s Choice Mature Cheddar was by making these absolutely massive Cheese Scones. The recipe I used was adapted from one of Paul Hollywood‘s recipes.  It should have been a Cheese and Chive Scone recipe but I added paprika instead of chives and made the scones twice as big as they should have been.  They contained a chopped red onion too and gave the scones a delicious sweet taste to them.  I baked them last Tuesday during half term week for us to have instead of a piece of bread or a roll with some soup at lunchtime.  I discovered that they tasted much better warm, slathered with butter and were at their best when they were totally fresh.  My daughter and I loved them but my son wasn’t so keen on them.

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My enormous Cheddar Cheese and Onion scones based on a Paul Hollywood recipe.
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Cut in half and waiting for some butter to go on top of them. Just delicious!

I was very impressed with the two large packs of Pilgrim’s Choice cheese I used.  The packs were resealable and kept well in my fridge.  I know I will buy more in the future as the large packs were tremendous value and were perfect for my family and our needs.

Happy Cooking!

Love Sam xx

Fragata Olives and Roasted Red Peppers.

I was recently asked by Fragata if I was interested in trying out some samples of their gorgeous olives to bake and cook with.  Fragata is a company specialising in Spanish olives from the Andalusian region and they have been going for nearly 90 years!

A quote from the Fragata  website says: “Fragata Spanish Olives can be used in hundreds of different ways to create authentic Mediterranean dishes and mouthwatering tapas. What better way to create a unique culinary corner of Spain in your own home – go on, savour the flavour of Spain!”  

 Both my hubby and I adore olives and could happily sit and trough our way through several pots of them.  They evoke happy times both on holidays in the sun and of relaxed family weekend meals preferably washed down with glasses of Prosecco or wine alongside. So to be given the challenge to bake and cook with one of my favourite foods was just fantastic. As we love all things Mediterranean and our holidays in Spain what could be better than eating food which reminds us of happy memories and special times?

Last week a box arrived at my house which contained a delicious goodie bag not only full of Fragata olives but also contained a jar of roasted red peppers.  Another food I just adore, not only in salads or anti pasti or tapas meals but cooked through in other Mediterranean inspired dishes.

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My mouthwatering goodie bag from Fragata. It contained a Snack Pack of green olives from Andalucia, a large jar of stuffed green olives mixed with pimento, a large can of green olives stuffed with anchovies and a jar of delicious roasted red peppers. I couldn’t wait to get started on creating recipes with them.

My first recipe attempt started last Monday which was during half term week.  My hubby was going to be late back from work and my daughter had been working as well. So we needed something quick and easy which I could throw together within half an hour.  I hadn’t had much chance to go out food shopping and wanted to use up what was left in the cupboard.  I had some penne left and loads of onions, tinned tomatoes and garlic as well as my favourite Spaghetti Spice made from Nigelissima. The result was quick and tasty and even my fussy son liked it.  He doesn’t normally like red peppers but he enjoyed these! Result!

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Roasted Red Pimento Piquillo Peppers. I have bought these before and used them in salads but wanted to try them out in other recipes.
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I carefully washed and drained the red peppers. They were then sliced thinly. I chose to cook them in a tomato pasta sauce.
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I fried red onion and garlic, then added the chopped and sliced red pepper to the frying pan.
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The peppers, onions and garlic was added to a tin of chopped tomatoes and a couple of teaspoons of my Nigella Lawson homemade Spaghetti Spice (see her Nigellisima book) and left to simmer gently while I cooked some penne pasta.

Last Wednesday I was knee deep in painting what with it being half term week.  My son and I had been decorating his bedroom and we needed something that was quick and easy to throw together.  Thinking of all the recipes and meals I could create with olives earlier in the week I had stocked up on some anti pasti meats, cheese and breadsticks.  I’d bought some houmous which obviously isn’t Italian but my daughter loves it.  Though when I got to get the tub out of the fridge I noticed it had already been opened!

I was a bit unsure what to do with the can of olives stuffed with anchovies.  I don’t like anchovies at all, though I wish I could eat them.  I’ve fished (sorry about the dreadful pun!!) them out of many a Salade Nicoise or pulled them off a Pisaladiere because I can’t stand them, yet I had no idea they were in tapanade!  I love tapanade too, smothered on fresh French bread. I found a recipe for tapanade and decided to have a go at my own even though I thought tapanade usually was made with black olives.  If they tasted fishy I would just leave it but I know my hubby loves anchovies.

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I don’t like anchovies much but I was keen to turn these anchovy stuffed olives into a tapanade to eat with some breadsticks bought in a local deli.
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The drained anchovy stuffed olives were put into a bowl with some olive oil, lemon juice, some more of my prized Nigella Lawson Spaghetti Spice and some ground pepper.
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Out came my stick blender to puree the olives so that it made a green tapanade paste.
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The tapanade in a bowl ready to be served at dinner with some breadsticks alongside.

I was so surprised when I tried the tapanade! It didn’t taste fishy or of anchovies at all.  I could taste the olives and the garlic and once I’d tried one mouthful then I had to have another..and another.. and another…. The crunchy breadsticks tasted absolutely divine with the tapanade.  Both my children aren’t keen on olives but my hubby and I sat there dipping away until the bowl was nearly empty!

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I just love Fragata’s pouches of olives which are perfect to carry about for a snack or are useful to serve with predinner drinks.

When I see olive pouches, such as the one which came in the Fragata goodie bag I’m immediately back in Spain.  It’s a hot, sunny evening and I’m sat by the pool sipping on a pre-dinner or BBQ drink while hubby is cooking.  I’m trying my hardest to save some olives for dinner but it’s very hard. I can’t stop at one!

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Anti pasti: the homemade tapanade, slices of buffalo mozzarella, breadsticks, salad, hoummous, salami, proscuitto and parma ham. All perfect for a quick, thrown together dinner after a busy day trying to decorate my son’s bedroom during half term week!
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Last but not least I was keen to try out these scrumptious pimento stuffed green olives. I could eat these until the cows come home but before I could lay into them I really needed to think of a recipe I could add them to!

On Sunday I wanted to bake something using olives in it.  I thought of an olive and cheese loaf but I’m hopeless at baking bread especially where yeast is involved.  I didn’t have a lot of spare time and wanted something which wouldn’t take ages to prove.  So I thought back to a soda bread recipe in The Great British Bake Off Everyday book which used bacon. So instead of crunchy pieces of bacon in the dough I used pimento stuffed green olives.  My mum was here for the day and it was a perfect lunch along with some homemade tomato and basil soup cooked in my slow cooker.  The children loved the bread even though they fished the olives out and handed them to me!

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The olive soda bread was delicious and went down well with a comforting bowl of homemade tomato and basil soup on a cold, wet February Sunday lunch.
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My slice of olive soda bread. I kept wanting to pick the salty olives off the other bits of leftover bread. I’m looking forward to eating some more another day if there’s anything left!

Scandelicious Baking- An Update on the August Cooking The Books Challenge.

It’s been a few weeks since I updated my blog. There’s been so much going on.  Once the school holidays are over I’m back into work mode and there is barely time to get the jobs around the house done.  Then again, I haven’t managed to get anywhere near my computer.  So I thought I’d better get something writen down.

My August Cooking The Books recipe book challenge from Scandelicious Baking seems like a lifetime ago now.  Although I found it enjoyable and I had plenty of time, I didn’t get round to baking two of the recipes I’d originally planned to bake. These were a Pistachio Pavlova with Boozy Cherries and a Norwegian AlmondTart.  I don’t know what happened at the end of the holidays, guess I just ran out of time.

So, to recap I think I would like to look at what I did get round to making.  On the whole I have really enjoyed testing out some delicious recipes. Different flavours and things I wouldn’t have thought to try.

I love making fish pie for my family so I thought the Scandelicious Fish Gratin would go down well with my family.  Instead of being topped with pastry, mashed potato or breadcrumbs this version of a fish pie was topped with some crushed Swedish Krisprolls.  Well I didn’t crush them enough so the topping looked very rustic and unappealing.  Also my son (who used to love my fish pie) refused to eat it.

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The Scandelicious Fish Gratin had a topping of crushed Krisprolls.

To make the Fish Gratin filling I poached some cod cut into large chunks in some milk infused with peppercorns and nutmeg.  After this I made a sauce which had leeks, onion, eggs and creme fraiche in to add to the fish.  This was then poured into a baking dish ready to be topped with the crushed krisprolls!

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The fish gratin filling.
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The finished fish gratin. Looked a bit unappealing and appealed even less to myself and my family. Not a big success at all.

After eating some savoury cheesecake from a buffet once I was keen to have a go at baking one myself. So I had a go at the Scandelicious Cheese and Onion Cheesecake.  The cheesecake contained an oatcake and porridge oat base which had been combined with melted butter.  To make the filling I whisked egg yolks with a pinch of salt, then added some Quark and some cream cheese along with some flour, chopped spring onions and some cheese.  Now in the recipe Signe Johansen suggests Vasterbotten cheese which I have never even heard of, let alone seen it in my local shops.  In the end I used Jarlsberg cheese and grated it straight into the mixture.  In another bowl I beat some egg whites which were then combined with the cheese mixture.  When this was ready it went straight on top of the base and was baked in the oven for about half an hour.

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The finished Cheese and Onion Cheesecake.
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Delicious with a salad.
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I had a slice on its own for lunch the following day.

I’m not very good at baking bread or using yeast but I wanted to have a go at the Spelt Picnic Buns.  I’m not that used to using spelt flour either but I like eating spelt bread.  These buns were meant to be useful for eating on a picnic but we never got to go on one as it was too cold or wet during the last couple of weeks of the school summer holidays.  I baked the buns in my muffin tin but they were not what I was expecting at all. I was expecting them to turn out a lot a bigger than they were.  They tasted delicious though and I had one spread with butter at breakfast.

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Scandelicious Spelt Picnic Buns.

So here ends the Cooking The Books Challenge for August and I had more challenges for days in the month than I had time for.  There are lots more recipes I would love to bake from Scandelicious Baking.  I can definitely recommend the book.

Happy Baking!

Love Sam xx

Man Quiche from Holly Bell’s Recipes From A Normal Mum.

About a month ago I was really excited when Holly Bell’s new book “Recipes From A Normal Mum” came out.  Series 2 Great British Bake Off Finalist Holly has been a great favourite of mine and I love following her page on Facebook, reading her Recipes From A Normal Mum blog and her Twitter feed seeing what recipes she creates for her young family.   I like her recipes very much because not only are they imaginative, they use easy to find ingredients that can be bought locally and not just in an expensive or exclusive shop. I also get bored cooking the same things week in week out- not Spag bol or Shepherd’s Pie again?

So when my copy of Recipes From A Normal Mum popped through the door on the last day of term I couldn’t wait to open the package and look through the book.  I wasn’t disappointed.  There were loads of recipes I could tempt not just my family with.

One recipe which caught my eye was the “Man Quiche”.  I love the humorous titles Holly gives her recipes and wondered what it was to make it into a Man Quiche.  She explains in the recipe introduction: “Imagine my surprise when after bagging my old fashioned husband he revealed a penchant for quiche.  My Dad had always held firm that real men don’t eat quiche.  It turns out that very rarely dads can be wrong.”  Well Holly my husband is old fashioned, too and prefers meat and two veg type meals to pasta, etc. but he loves quiche.  I knew he would enjoy this one as he loves leeks and mushrooms so in this case it definitely was a “Man Quiche”  What a shame the other man (or almost man as he’s 14 years old!) in our household turned his nose up at the quiche and said he wasn’t eating it.  Nothing new there, then!

So, one Sunday afternoon when I was busy trying to meet myself going backwards I started off making some parmesan cheese flavoured shortcrust pastry.  I’m ok at making shortcrust now and I allowed time for it to chill in the fridge.

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Weighing out the cubes of cold butter needed to make the parmesan shortcrust pastry.
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The shortcrust pastry dough made in the traditional method before being wrapped in cling film and being chilled in the fridge.
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The pastry rolled out and in the 23cm round tart tin. I pricked the base a few times with a fork then put it in the oven to blind bake with my ceramic baking beans inside.

So far so good!  I was feeling quietly smug and confident thinking, this is going to be a winner here!

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While the case was blind baking I made the filling, here are the leeks and mushrooms frying on the hob.

I was really upset by what happened next!  I was trying to do too many things at once along with trying to rush.  It was getting late and I wanted the quiche ready for when my hubby came home from the race meeting he was at.  I didn’t know what he would have eaten all day.  I’d had a bit of an issue with the Blackberry and Elderflower cake I was baking (more about that here) so I wasn’t in the best frame of mind.  Then to top it all I get the pastry case out of the oven to check on how its going on as it’s blind baking and the next thing the whole bloody quiche case, tin, parchment paper and baking beans all fall out of my hand onto the floor.  The tin dropped onto my toes, but I moved out of the way so quickly I was lucky I didn’t get burnt!  I ran to the cupboard and got my Nordicware cake lifter out and scooped up the case and the tin as best as I could.  Half the case had broken but there was enough to put a little on the bottom but not on the sides!  While I was faffing around with the pastry I found my dog had rushed into the kitchen and had started to lick the baking beans still on the floor!  So I had to get chase him out, scoop up the beans which were still hot from the oven (hadn’t worried the dog though!) and chuck them away.  I was so upset and was crying from frustration.  There wasn’t much food left in the house as we were off on holiday a few days later and I didn’t want to buy too much in for it to go to waste!

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Thankfully all’s well that ends well.  The quiche looked very untidy but I managed to create the filling happily by adding eggs, cheese, double cream and some thyme together and mixing it in with the leeks and mushrooms.  These baked well in the tin on top of the rustic looking pastry.

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The finished Man Quiche.

In the end my hubby rang and said he would be getting his dinner after the race had finished as they were doing the results so I didn’t need to worry about dinner for him.  Both my children turned their noses up at the quiche. My son wouldn’t eat it at all and I forgot my daughter doesn’t like mushrooms! So only I had a slice of it with some salad for my dinner!

The following day I was out for dinner with friends and my hubby was at home with my kids and my daughter’s boyfriend. Apparently hubby had a huge slice of leftover quiche after their dinner and hubby said to my daughter’s boyfriend “It looks horrible but it actually tastes quite nice!” Praise indeed from a man who never gives praise and is more critical than Paul Hollywood, Gordon Ramsey and Simon Cowell rolled into one!  The quiche ended up being lunch for my daughter’s boyfriend the next day as well!

I will definitely bake the Man Quiche again and Holly says “you can add a handful of fried lardons or chopped bacon” which to me sounds like a great idea!

Happy Baking!

Love Sam xx

Brunch Burritos- John Whaite Bakes At Home.

Over the past few Saturdays we’ve been so busy with one thing and another I thought it would be nice if we could all sit down together as a family for our lunch.  It’s always a quick snacky lunch on a Saturday as we’re so busy doing jobs and going here, there and everywhere.  But it wasn’t meant to be.  My son went out with his mates round town, my daughter went off with her Dad on another errand and I was left at home alone.  Was I enjoying the quiet freedom of being at home by myself? Well at least I got the bathrooms cleaned and the hoovering done.

I’d planned to cook the Brunch Burritos from John Whaite Bakes At Home for our lunch.   I don’t think I’ve ever had brunch in my life.  Maybe before I had children I would have a late breakfast at the weekend over the Sunday papers.  Now when people are eating brunch, I’m eating lunch as I’ve got up so early! The recipe serves one person but I’d quadrupled the quantities when doing my shopping. So at least I could work out how to cook it for one person and what a delicious and filling meal it was!

Here’s how to make the Brunch Burrito:

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I chopped half a red onion, a quarter of a yellow pepper, about 50g of chorizo sausage and sprinkled some dried chilli on top of it. These were softened gently without oil in a frying pan.
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In another frying pan I heated up a spoonful of oil.
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To this I added two beaten eggs and cooked them as if I was making a plain omelette.
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The cooked omelette is put on top of a warmed tortilla wrap.
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I added half a tin of baked beans to the chorizo mixture and warmed it through. Then I put the beany mixture on top of the tortilla.
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There was a lot of filling in the burrito so I had to eat it with a knife and fork!

I was so impressed with the burrito, it was tasty and filling.  So a couple of days later on the Monday night I cooked four of them for us for our tea to use up the remaining ingredients.  I’m so glad I did as even my fussy son enjoyed it.  My hubby asked if I could grate cheese over it next time or add some sour cream.

Thankyou once again to John Whaite for such a delicious and speedy recipe, not just for brunch but for lunch and dinner too!

Happy Baking!

Love Sam xx