October 28th, 2013
Hubby turned… errrrmmm… a year older today… so Little Bee and I (mostly I) decided to make his favourite food… PIE. It’s just a simple beef and carrot pie, not that hubby cared as long as it’s PIE!
Yes, there were three pies… what the picture does not seem to show is that there are three sizes… a small pie dish for Little Bee, a medium pie dish for Mama Bee and the big pie dish for hub-bee! A bit like Goldilocks and the Three Bears only with pie
Oh… we also made cherry madeira cake as it is hubby’s favourite cake
July 27th, 2013
After not cooking on Friday, I think I have a bit of a cookery block! I really have no idea what to cook this weekend. I do usually do a meal plan for the week but, ehem! laziness came upon me and I didn’t this week. This is not good as it means that I don’t have a shopping list and buy things that I really don’t need, which is not good for the health of my purse, and may lead to food wastage.
Anyway, yesterday Little Bee and I went to the butcher and I bought 500g mince, a whole chicken and Little Bee insisted on lamb chops. That will cover food for three days and I need to sit down and do a meal planner for next week.
With the beef mince, I made cottage pie. Hubby was happy as he likes pie and I was happy as Little Bee finished her dinner without any complaints… well… she wanted lamb chops, so, I promised her that we’ll have lamb chops tomorrow night.
July 17th, 2013
I’m starting to enjoy waking up early to have my sahur and then prepare my iftar before going back to bed. Today on the menu, creamy chicken pie. All I needed to do in the morning was the filling. The plan was when I get back home from work and picking Little Bee from nursery, I’ll roll up the puff pastry and bang the pie in the oven.
Easy as pie.
And it was.
And Little Bee ate without any fuss… I should really say that she ate all her vegetable in the pie without any fuss. I didn’t expect her to finish her plate as I did put a big piece of pie, and even though I could see that her eyes were tired, she was determined to finish her food. Bless.
So the pie is a winner
2 tbsp olive oil
2 chicken breast, cut into small cubes
1 carrot, cut into small cubes
1tbsp heap butter
1tbsp heap flour
1tsp dijon mustard
150ml double cream
A handful chopped parsley
About a bowl of broccoli florets
Ready made puff pastry
- Heat olive oil in a pan, reduce the heat and add the chicken. Fry the chicken for about 5 minutes and add the carrots. Fry for a further 5 minutes until there’s a bit of colour on the chicken. Set aside.
- Melt the butter in the pan and add the flour. Add the milk bit by bit and mix well. Add the dijon mustard, double cream and parsley. Stir and add the broccoli and chicken and carrot.
- Once the sauce has thicken, pour the filling into a pie dish.
- Roll up the puff pastry and cover the pie dish. Whisk the egg and brush it over the pastry.
- Put it in a pre heated oven at 180C or gas mark 4 for 35 minutes.
Today, I just served it with airfried potatoes.
January 18th, 2012
This so very simple. Minimum ingredients if you cheat and just buy ready made shortcrust pastry like me
1 tbsp olive oil
1 onion, finely chopped
300g lamb, finely sliced – bite size
1 potato, peeled and diced
300ml lamb stock
1tbsp French mustard
500g ready made shortcrust pastry
1 egg, beaten
- Preheat oven at 200C/gas mark 6.
- Heat the olive oil on moderate heat and add the onion and lamb. Cook for about 5 minutes, stirring occasionally. Add the potato, reduce heat and cook for another 2 minute until beginning to brown, stirring occasionally.
- Stir in the lamb stock and add mustard. Cover and let it simmer for 15 minutes, stirring occasionally until the potato and lamb are tender. Set aside to cool.
- Divide the pastry into six and shape them into balls. Roll out each ball into 15cm diameter circle, about 5mm thick. Divide the lamb mixture into six and place in the middle of the rolled out pastry. Fold and pinch the pastry to seal it.
- Place the pasties on a baking sheet and brush each one with beaten egg. Place the tray into the middle of the oven for about 25 minutes or until the pastry is golden and crisps.
I prepared the lamb mixture the night before and and rolled out the pastry and filled in the mixture first thing in the morning. This is to save time so when I get home in the evening with Little Bee, I just glazed the pasties with egg and bang them in the oven and gave Little Bee her bath, so they were ready by the end of her bath and cooled down when she’s all dressed in her pyjamas.
August 12th, 2011
Hubby is on a diet, so Little Bee had to be the guinea pig to me experimenting with mini pies… And she seemed to like it. I’ll have a taste of one (or maybe two) of them when I break my fast today.
2tbsp olive oil
1 onion, diced
1 carrot, diced
1 red pepper, diced
3 garlic clove, minced
500g minced beef
1/2cup frozen peas
1 pinch oregano
1/2 tsp brown sugar
300g ready made shortcrust pastry
- Heat the olive oil in the pan and add the onion. Fry for 5 minutes and add the carrots. Continue to fry for another 5 minutes and add the pepper and garlic. Fry for another 2 minutes.
- Add the mince and fry until brown. Add the peas, oregano, sugar and passata. Once the sauce has thickened, take it off the heat and let it cool.
- Pre heat the oven at 180C or gas mark 4 and grease a muffin tray.
- Roll out the pastry until about 2cm thick. Cut out about 6 circles at 18cm diameter, then press the pastry into the muffin tins.
- Spoon the mince filling into each cup.
- Roll up the left over pastry and cut into strips and make a cross on top of each pie.
- Place the muffin tray in the middle of the oven for 15 minutes.