Tag Archives: pie

Post Christmas food feast. Or How to eat Christmas food afterwards without getting bored.

So Christmas has come and gone and there is all that food left over. Ham, Turkey, chicken, veges… what to do without eating the same thing for a week?

The first things to go would have to be any seafood. Of course depending on what you have, fish can be turned into a pie or utilised in pasta and rice recipes.
Smoked salmon (if you have any left you shouldn’t be allowed to buy it again. Smoked Salmom lovers will have it gone before the packet has finished being opened), should you have any let over can be mixed with cold mashed potato for fish cakes.
We had some prawns left over – I know, it’s shameful, see above for smoked salmon – so I started my second hand dinners with garlic prawn fried rice. Quick, easy and a little different.

Cooked veges are so versatile and can be used in all sorts of things, by adding just a few simple ingredients. Soup, pies, pasta, lasagne, fritatta, pizza, rice… almost limtless.
Salads can be added to or earten with any everyday meat for something different. Green salads can have egg and ham/chicken added to make a tasty but light meal, add them to wraps or rolls for picnics.

Other meats like chicken and turkey can be mixed with gravy or coleslaw and eaten in rolls for a quick dinner when you really can’t be bothered.

As for that huge ham that’s left in the fridge. You’re going to be sick of it before you’re finished, and if you don’t want to share… omelettes, pasta, and sandwiches will only get you so far.  Of course the classic Croque Monsieur has to be on the list. Never mind healthy when you’ve got all that delicious cheese, and I’d have to add some grain or dijon mustard into the mix.
Had enough of all those and there is still some left? Never fear. It can be frozen. Slice and wrap in cling wrap, sealing properly. Then put in a air proof container and freeze. Don’t forget to label with the date in case a few months go pass and you open the freezer and go “what is that, and how old is it?”
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Tomorrow night I’ll be seeing what I can do with all those potatoes.  Here are a few ideas… cheese, potato and herb filo parcels, vegetable curry, (tuna) fish cakes, spicy vegetarian patties, mini curried vege pies.
We’ll see how much time I have when I finally get home tomorrow.

Til then,
it’s fly out day tomorrow and the start of the holidays
Jennifer 🙂

Alfresco Saturday – morning break

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Windy, sunny and fresh.
A mid morning break,
Coffee and breakfast pies.

Jen

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Raspberry custard meringue tart

I had one of those crazy baking moods this evening. Which was to be expected really after spending the day steering wayward clothes, shoes and other paraphernalia in the right direction. I needed some creative outlet from that.
So while I’m roasting spuds, and attempting to make chicken burgers I also made an apple lattice pie, and cooked up some raspberries ready to make something out of.
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Apple pie
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    This was really nice, and the recipe is just a basic thing from my favourite website.

    The raspberries proved to be something else again, recipe wise. I looked for a basic pie or tart but all I found was custard or frozen ice cream desserts. It would have to be custard then.
    Not finding what I wanted I decided to do my own thing.
    So a raspberry custard meringue pie as compared to a lemon meringue pie….

    The pastry is neat this time round although it shrunk a bit too much on blind baking.
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    (Note: don't try and eat ceramic pastry weights like my sister did, they're not so good and you might break your teeth).
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    Does this look like I would keep food in here..?

    Pastry is done, and I filled it with thick home made custard and stuffed it in the fridge (for once there is no room to move in there) while I heated the raspberries that I had cooked, sweetened and thickened.

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    The raspberry gloop was poured carefully onto the custard and refrigerated once again while I made the marriage. Egg whites and sugar. Nasty stuff but oh so tasty.

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    Into the oven with its glossy meringue topping – not as stiff as it should be.

    And all cooked. The proof will be tomorrow when I cut it open.

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    Enjoy 🙂
    Jen

    *update*
    This morning I found a sticky mess on the bench which resulted from the raspberries maybe being a little runny, and the pastry was well soaked in the juice. While it tasted alright, aesthetically it ruined the look. Definitely something to either fix or eat as soon as it’s made.
    The verdict: 3 + me had a piece, and I was told I could cook more of those any time I wanted. I’ll go with a review like that any day. I liked the minor tartness the raspberries still had that went perfectly with the sweetness of the meringue and creamy custard base.

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It’s soup time!

Much to my boys disgust there will be an influx of pumpkin this winter in our house. Mum and dad have lots of them and I’ve been instructed to use as many as i like while they are away on holiday. The only thing now, how many ways can I cook a pumpkin when no one but me likes them. Hubby loves his soup and the kids complain the whole time they are eating (the meagre amount they get), while my favourite is by far a nice slab that has been roasted/baked, bringing out the sweetness, then soup and of course scones. I tried pumpkin pie for the first time last year (see post here) so I may give that a go. Pumpkin dip is pretty morish, but I’m not a fan of it on pizza or in salad. Maybe I haven’t tried the right one just yet?
As I go looking for more recipes to test out I’ll leave you with my soup that is cooking away as I type.

Vegetable roasted and ready for the pot. They were so nice I ate some straight from here.IMG_7647

Onion, parsley and stock simmering.IMG_7648

Veges added with the rest of the water.
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Roasted Pumpkin & root veg soup.

1 whole pumkpin, deseeded, chopped and peeled.
2 or 3 medium carrots, peeled and chopped
2 sm-med sweet potato/kumara, peeled and chopped
1 onion chopped,
italian parsley, garlic, chicken stock powder
7-8 cups water,

1. While chopping vegetable, pre heat oven to 300F
2. place veges in roasting pan, and drizzle wiht some oil and sprinkle dried herbs over.
3. bake for at least an hour, turning oven down to 250 after half an hour. I did mine for 90mins to allow for a good flavour to develop, then left it in the oven while I went out.
4. brown onion and add 1/2 cup water, garlic, stock powder and parsley.
5. add vegetables and the rest of the water. stir to mix and mush them around a bit.
6. simmer for 15 mins or so to allow the veges to infuse the stock. Taste and adjust as required.
7. turn off, cool and then blend.

Serve with a dollop of sour cream and parsley if you like. And always with thick slabs of bread.

enjoy 🙂
Jen

Pumpkin Pie – an aquired taste??

At my regular market we have the best chef, Honey Child, and she makes the most delicious food.  Being of a very multi national hertiage, but in essence an American, she cooks us the most awesome food from all over.  I could go on an on about her food, there are so many words that all mean ‘just fantastic grub’.

Today’s menu was Thanksgiving complete with Pumpkin Pie.  As I was going to a different market, I asked for a piece to be put aside and I am not at all unhappy about it.

In the southern hemisphere, or at least here in Australia, pumpkin is a vegetable that you have on your plate with other veges,(like with roast meat) or in soup, maybe scones, yum (Thanks Flo), and pie’s are for fruits, custard or meat.  Eating pumpkin for dessert is just wrong!

Speaking of pies, I introduced my American friend to meat pies while she was here and she loved them.

Pumpkin.  In a pie.  It’s a weird sensation. It’s sweet and spicy, thanks to the brown sugar, nutmeg, cinnamon and ginger, but there’s the underlying savoury pumpkin-as-a-vegetable flavour.  Like I said, weird, but strangley delicious.

Have you had pumpkin pie, made it and what do you think??

Who says veges can’t be eaten as a fruit?
Tomato – fruit or veg?
Pie or tart – meat, fruit or veg?

Jennifer 🙂