Apple and Blueberry Shortcake

I had some apples and blueberries that I needed to use up asap. My veggie/fruit box will be delivered tomorrow and there are always apples in it in the winter . . . and I had a punnet of blueberries in the fridge that were almost to their sell by date . . . I know I could freeze them . . . but with these frigid temps we are having right now, my deep freeze is frozen shut. (Most annoying! I have a ton of food in it and can't get in to use any of it!)





Did you know that apples and blueberries go very well together??? They are actually a perfect fit! Blueberries and blackberries are very similar in flavour and colour of course. Pairing blueberries with apples just makes sense. At least it does to me at any rate!



Sweet, and tart . . . and just look at the beautiful colours . . . Is this pie???? Or is this cake???? Perhaps it is a Pie Cake???? Works for me!!



This is a shortcake, but not as you know it . . . this is an apple and blueberry shortcake, and we just couldn't get enough of it. In factt is sooooo delicious that I think I shall say to heck with the diet and have a piece for my breakfast this morning.

Incredibly scrummily moreish!!



*Apple and Blueberry Shortcake*
Serves 8 to 10
Printable Recipe

Not only is this beautiful to look at, but it's incredibly delicious!! The apples smell fantastic when they are cooking and will have everyone running in to the kitchen to see what you are up to!

4 large Granny Smith apples
the finely grated zest of 1 lemon
2 TBS water
2 TBS sugar
4 1/2 ounces butter
1/2 cup caster sugar
1 large egg
1 1/2 cups flour
1 tsp baking powder
1 cup blueberries
demerara sugar for sprinkling
Whipped Cream to serve



Peel the apples and core them. Cut each apple into 16 slices. Put the apples, lemon zest, water and sugar into a saucepan. Cover and cook over low heat for 10 minutes. You want the apples to be softened, but not mushy. Set aside to cool.

Cream the butter and sugar together until fluffy and smooth. Beat in the egg, mixing it in well. Sift together the flour and baking powder, then beat it into the creamed mixture, mixing it in well. Turn out onto a lightly floured board and knead until smooth. Divide into two pieces. Shape each into a flat round disk. Wrap in cling film and then chill for 30 minutes.

Pre-heat the oven to 180*C/350*F. Roll each disc of the dough into a round, approximately 8 1/2 inches in diameter. Press one round into an 8 inch round cake tin. (In order to make it easier to remove later, I butter the tin really well and then lay strips of parchment paper diagonally across the tin, with about a two inch overhand all around, some 6 strips, before I place the pastry inside.) Spread the apples over the dough, leaving about a half inch border all the way around. Sprinkle with the blueberries. Place the other round on top, pressing the edges together to seal. Brush with some water and sprinkle with the demerara sugar.

Bake for 35 to 40 minutes, until nicely risen and lightly browned. Remove from the oven and allow to cook for 20 mnutes before removing from the pan. Serve, cut into wedges with a dollop of whipped cream on top.

Vanilla Spiced Breakfast Oatmeal

This has to be our favourite weekday breakfast in the winter time. Not only is it filling, giving us much needed energy to combat the colder winter temps, but it also is belly warming and immensely satisfying without being high in calories or fat.



It really doesn't take much effort to make your own oatmeal from scratch and let me be honest here . . . homemade from scratch tastes infinitely better than prepacked/instant . . . seriously.
It's comforting and heartwarming. It's delicious.



I think it is the vanilla and spices that make this so special. I also happen to like raisins and they also add something wonderful to the mix . . . and as for those toasted pecan nuts on top, well they give an added dimension of flavour and crunch.



You really can't go wrong with this . . . lightly sweetened with brown sugar and juicy plump raisins . . . it is the perfect winter breakast. And if you are really in a rush, you can spoon yours into a cup and take it with you when you dash out the door to begin your day.

It's a good thing . . . not to copy Martha or anything . . . but it IS a good thing! (Don't throw away any leftovers . . . I've got something fantastic to show you tomorrow that makes good use of them!)



*Vanilla Spiced Breakfast Oatmeal*
Serves 4
Printable Recipe

This makes a frequent appearance on our seasonal Winter breakfast table. Spiced with warm spices and topped with crunchy toasted pecans, it's filling, delicious and always welcome!

60g of shelled pecan nuts (1/2 cup)
825ml of water (3 1/2 cups)
160g of old fashioned rolled oats (2 cups)
75g of raisins (1/2 cup)
1/4 tsp salt
1/2 tsp pure vanilla extract
freshly grated nutmeg
2 TBS firmly packed soft light brown sugar
250ml of low fat milk to serve (1 cup) or to taste
ground cinnamon to dust over top

Place the pecans in a dry skillet over medium high heat. Cook and stir, until golden brown and fragrant. Set aside to cool and then chop them coarsely. The toasting should only take about 5 minutes.

Combine the water, oats, raisins and salt in a medium saucepan. Bring to the boil then reduce to a slow simmer and simmer for about 5 minutes, stirring frequently, until the oats are tender and cooked. Remove from the heat. Stir in the brown sugar, vanilla and freshly grated nutmeg to taste. Divide into heated serving bowls and serve with some milk poured over top (if desired), a dusting of cinnamon and 1/4 of the toasted pecans.



Over in The Cottage this morning, a delicious Deep Dish Chicken Pie.

Steak and Mushroom Pies, with a Spiced Parsnip Topping

I have a confession . . . we are pie nuts in this house. Sweet pies, savoury pies, creamy pies, meat pies, vegetable pies . . . if it's pie we are all over it. It has ever been so. (You probably already knew that, I know . . . we eat pie a lot!) The UK is famous for it's pies, especially steak pies . . . but then there are also chicken and mushroom, chicken and ham, pork, steak and mushroom, etc. All very tasty indeed.



Last week when I was in the shops I spied some tasty looking steak pies which looked to be topped with a vegetable mash. Oh my but they did look good . . . but with a price tag of £2.99 a piece (for a single serving pie!) I thought to myself . . . no way. I can make those at home for a lot less than that. And they'll probably taste better too!



I mean . . . how hard is it to stew some steak and make some pastry?? Not hard at all. Especially if you do your pastry in the food processor, or you could even cheat and purchase it ready made if you wanted to. (DO get the all butter one if you do though. It's much, much better.)



I thought that a parsnip mash would make a very tasty topping for these pies and I had a bag of parsnips that needed using up. Parsnips are a fabulous root vegetable with a slight sweetness, which goes very well with beef indeed.



I spiced the mash with a bit of grainy mustard and left it a bit rough, both for texture and for looks. Just look at all those craggy browned bits. I just love taking the traditional and jazzing it up with a special twist, don't you? Horseradish would also be very nice, but just a touch mind you . . . instead of the mustard.



Oh my but these were some good, with a simple vegetable on the side and lashings of beef gravy for pouring over.

I did good I think. Nom! Nom!



*Steak and Mushroom Pies*
with a Parsnip Mash topping
Makes 6
Printable Recipe

Deliciously tender steak pies in a crisp crust base, topped with a lovely parsnip mash. Fabulous! (I like to make the beef filling the day before.)

One quantity of short crust pastry
(Enough to line 6 individual pie dishes, or large muffin cups)

For the filling:
a small handful of dried porcini mushrooms
2 TBS vegetable oil
2 1/2 pounds of good quality braising steak, cut into large chunks
2 large onions, peeled and roughly chopped
2 tsp of golden caster sugar
4 TBS plain flour
300ml of dark ale (about 1 1/4 cups)
2 beef stock cubes, diluted in 400ml (1 1/2 cup) of boiling water
small bunch each of fresh thyme, bay leafe and parsley, tied together
200g of chestnut mushrooms, halved
salt and black pepper to taste

Parsnip Mash:
2 1/2 pounds of parsnips, peeled and any woody centres discarded
2 TBS butter
3 TBS milk
1 TBS grainy mustard
salt and pepper to taste

Cover the dried mushrooms in boiling water for 20 minutes, then squeeze out, reserving the soaking water.

Preheat the oven to 160*C/350*F/ gas mark 4.

Heat half of the oil in a large oven/stove top proof casserole. Add the beet and brown it really well, working in batches so that it browns instead of stewing. Add the onions to the pan and cook, stirring until they begin to soften. Add the remainder of the oil and add the fresh mushrooms. Cook and stir until browned. Add the soaked mushrooms, sizzle for about a minute longer. Sprinkle with the sugar and flour, stirring until the flour browns. Tip the meat and any accumulated juices back into the casserole. Pour over the ale, stock and porcini soaking liquid. Season to taste with some salt and pepper, tuck in the herbs and cover. Place in the oven and bake for about 2 hours until the meat is very tender. (At this point I remove it from the oven. Remove the herb stems, cool to room temperature and then place it in a plastic container and refrigerate overnight. This really helps to develop the flavours.)

The next day when you are ready to proceed, peel your parsnips and cut into chunks, discarding any woody centres. Place into a saucepan of lightly salted boiling water. Cook, until tender, about ten minutes, then drain really well. Return the parsnips to the pot, add the butter, milk, mustard and salt and pepper to taste. Roughly mash. (you want some chunks for texture) Set aside.

Preheat the oven to 220*C/425*F/ gas mark 7. Place a large flat baking tray in the oven to heat. Roll out your pastry and cut into circles large enough to line your pie dishes, or muffin cups, pleating it to make it fit. Divide your meat filling amongst the 6 pastry lined dishes. Top each with an equal quantity of mashed parsnips. Place onto the heated baking sheet in the oven and bake for 40 to 45 minutes until golden brown on top, the filling is bubbling and the pastry is crisped.

I like to serve this with a few vegetables and some gravy for pouring.

Note: for an added depth of flavour you can sprinkle each pie with just a bit of stilton cheese before topping with the parsnip mash. Delicious!



Over in The Cottage today, you will find a delicious Butterscotch Pudding!