Going The Extra Meal

Hi friends, another week has gone by. Today I want to share with you a pie. I have been asked to publish pie recipes for a December issue in a magazine, but more on that in the near future. For now, I am sharing with you a chicken pie, that I did today. Here are the photos. Now as you know I am a fan of shortcrust pastry being a 2:1 part ration of flour is to water, however, I discovered that when you want to have a tart requiring a lid on it, then it would be best to have a stronger type of dough that can take the rolling of a pin. So, for this recipe, it would be better to use a shortcrust pastry dough that will be slightly lighter on butter, say with 1 kg of flour it would be advisable to use 350 g of salted butter, and 1 egg. Add water according to the strength of the dough, adding as required to get a nice firm dough that does not stick to the bowl. For the chicken stuffing, as can be seen below, I slow roasted a whole medium sized chicken which was enough to fill tw...

Hi there, Happy Sunday to all. Before we prepare for another week, I just want to demonstrate how to line a tart tray with shortcrust pastry to achieve a perfect blind bake. But before that, I want to also share with you some insight into achieving your perfectly baked tart. Here it is for preparing a Lemon Tart. Ingredients Lemon Filling 100 ml lemon juice Zest of 2 lemons 3 whole eggs 5 small egg yolks 150 g sugar 150 g butter Pastry 1 part butter 2 parts flour (Use 1 egg with 500 g of four) Method f or the lemon filling Heat the butter and sugar until melted without burning.  Add the egg mixture to the melted butter and sugar, and add the zest. What is important is to stir continuously. ( Recipes may skip this step and use a different method altogether without having to blind bake the tart, however, I found this to be the best method so far. )  Once the mixture ha...

Menu C Home made  Bakes and dips served with eggplant and pumpkin tempura and a sweet sauce   grilled aubergine, chickpea dip and seasonal vegetables Fresh local beef  resting on  a  home made crepe, served with  mixed  grilled  peppers, crisped leeks and   portobello  mushrooms served with an Oyster sauce Jus.  Home made Lemon tart served with fresh cream.      Examples of  ingredients and ready dishes used from this menu Examples of  ingredients and ready dishes used from this menu Examples of  ingredients and ready dishes used from this menu Examples of  ingredients and ready dishes used from this menu Examples of  ingredients and ready dishes used from this menu sundried tomato bread making Examples of  ingredients and ready dishes used from this menu

Sweet Potatoes Pumpkin Roasted Parsley Chopped Leeks Ginger Pumpkin season is here and with autumn just around the corner what more could you ask for than to start off the season with a soup made from fresh pumpkin. This chicken and Pumpkin soup is a great way to finish off any left over chicken that has not been eaten and let's be honest, we all get fed up of eating the same food, but since we are people of good conscience we don't even want to throw it away. However, we all want a different taste to tease our taste buds. So this chicken and heart warming pumpkin soup is a great way to achieve both goals. Ingredients 1/2 boiled chicken in 1l fresh stock 500g fresh roast pumpkin Approximately 500ml water to top up stock with 1tbsp coriander seeds 1tbsp cumin seeds 1inch sized piece of fresh ginger Top part of 1 medium sized leek 1/2 sweet potatoe Dried bread for toasting  1/3 cup Olive oil Parsley Method - separate oil in 3 bat...

Level of difficulty- easy Serves 12 For the dough 500g flour 200g unsalted butter For the filling 1leek 4 zucchini 100g blue cheese 500ml milk 3 eggs 1. For the dough rub the butter into the flour until it forms a crumble like texture. Where necessary add water. 2. Cut the white part of the leek, remove the stalk and the upper green part. When the leek is still whole, cut through lengthwise with a sharp knife,turn a quarter turn and make another incision right through the other side. The more incisions made, the finer the leek will be when chopped. Once you're happy with the amount of incisions, chop the leek until you end up with chopped leek 3. Cut the zucchini in medium sized cubes 4. In a bowl. whisk the milk and the eggs thoroughly. 5. Line the tart tray with butter and place dough over it. Pour in the mixture.  Bake for 10 minutes at 200C. lower the oven to 180C and bake for another 20 to 30 minutes.

Dips and bakes   (Crushed Chick Peas, Roasted Eggplant , Fresh Cucumber and Spicy Artichoke dips served with fresh home baked bread)   ______   Honey glazed roasted  ‘Tin’  served on crispy fig leaves  (according to availability) Vegetable tempura with  sweet sauce   Pumpkin Ravioli with a salsa  verde   ______   Tofu squares  with okra and candied tomatoes, served with   Mushrooms, and   Sea  A sparagus    Aromatic Vegetables   _______   Young coconut jelly and burnt Mango cream with coconut crumble  

Dips and bakes     (Crushed Chick peas, roasted eggplant,   fresh cucumber, and spicy Artichoke dips served with fresh home baked bread)   ________________   Honey glazed roasted ‘Tin’ served on crispy fig leaves  (according to  availability )   Vegetable tempura with sweet sauce   Pumpkin Ravioli with a salsa  verde   ______   Fillet of  beef butter  fried   garnished  with kimchi    Served with  Aromatic Vegetables   _______   Young coconut jelly and burnt Mango cream with coconut crumble  

Pork Skewers in Rice Paper   Vegetable Tempura with a sweet sauce   Papaya Salad with avocado and lime   Vermicelli Noodles with prawn and chicken   ________   Slow cooked Shoulder of Lamb with Pomegranate, Yoghurt and Fresh Mint served with Naan Bread, and   Tabbouleh with Italian Salsa Verde, and Roast Pumpkin Seeds Chicken  Yellow Curry with pumpkin and  served  with Fragrant Sticky Rice   _________   Raspberry  Cheesecake   OR   Crème  Brulee