Valentine Berry Cutie Pies

February being the month of love and all, I've had my mind very much on baking treats for the man of my dreams hubster this weekend.



I do like to spoil him from time to time.



It's not all pasta and chocolate which he just adores hates . . . I do try to cook to please him now and then . . . well . . . if I am being honest, pretty much most of the time. They do say that the way to a man's heart is through his stomach!



These little strawberry tarts are fabulously easy and look so impressive when done. Especially if you use my method of lining the tins, which I stole borrowed from my friend Julie, the PC consultant. It works really well with all sorts of things . . . cookie doughs, pastry, etc. (You haven't lived until you have made little chocolate chip cookie dough tartlettes, filled with dulce de leche and topped with a dab of chocolate buttercream icing. Scrummo!)



Anyways, I digress.

Little strawberry tarts. Butter pastry. Sweet strawberry, jam and lime filling. Topped with a cute little heart.



The Toddster loved them! (with some squirtie cream) I am thinking though that a bit of clotted cream would not have gone amiss . . .



*Valentine Berry Cutie Pies*
Makes 24 mini muffin sized pies
Printable Recipe

Dainty delicious little pies, perfect for a little tete a tete with the one you love.

butter for buttering the pan
12 ounces strawberries
2 tsp cornflour
2 TBS strawberry jam
the finely grated zest of 2 limes (I use my microplane fine grater)
1 pound of all butter pastry, or ready made sweet shortcrust pastry, chilled
a little plain flour for dusting


Preheat the oven to 180*C/350*F/ gas mark 4. Lightly butter a 24 section mini muffin tin (pampered chef makes one) or two 12 hole mini muffin pans. Set aside.

Roughly chop the strawberries. Put them in a mixing bowl and then gently stir in the cornflour, jam and lime zest.



This is how I do it: I pinch off walnut sized pieces of dough. Roll into balls and then press the balls into the muffin tins with my Pampered Chef Pastry press thingie, but you could also use the end of a rolling pin, or wooden spoon, floured, or in a real pinch, your thumbs.) Fill each little shell with a bit of the strawberry mixture. Roll out the remaining pastry to 1/4 inch thickness. Cut into little shapes as you wish. (I cut mine into hearts) Place one shape on top of each tart.

Bake for 15 minutes, or until golden brown. Allow to cool in the tins for about 10 minutes before loosening with the tip of a knife and transferring to a wire rack to finish cooling completely.

If desired dust with some icing sugar to serve. (I forgot to do this before I took the pictures!) Share them with your honeybun.



No Mitzie . . . I'm afraid they are not good for little dog's waistlines . . . no matter how cute the little dog may be.



Baking in The Cottage today, some delicious Vanilla Glazed Apple Bars.

Brown Sugar Cream Pie

I can't believe that I almost forgot to showcase this fabulous recipe! It was something that I baked for a dessert during our Christmas festivities.



Totally hedonistic and totally delicious. Totally N-A-U-G-H-T-Y, but in a totally scrummy way.



Something that you would not hesitate to serve to a guest . . . or some hungry missionaries who are not bothered about calories . . . because, well . . . they walk them all off during the day anyways, and what your guests don't know don't hurt!! What the eye don't see the heart don't grieve!



It's rich. It's so easy as to be considered almost TOOO easy to be true. It's quick. It's simple. It uses things we almost all have in our homes at any given time.



It's blatantly scrumdiddlyumptiously glorious. (Again, back to the easiness of it . . . it's so seriously easy that literally all you have to do is to whisk together a few simple ingredients and pour them into an unbaked pie shell, and then wait for it to bake and cool down.)



What it's not is something that you want to eat too often, as the calorie and fat count must be so well off the Richter Scale of what's good for you that you don't really wanna know.



But as a once in a blue moon treat, forgetting all else . . . it deeply satisfies any craving you might ever ever have. Truly.



*Brown Sugar Cream Pie*
Makes one 9 inch pie
Printable Recipe

Creamy and delicious and not for the faint of heart!

one 9 inch unbaked pie crust
2.5 ounces flour (1/3 cup)
4 ounces butter, melted
7.5 ounces soft light brown sugar (1 cup, packed)
1 pint of double cream (2 cups)

Preheat the oven to 190*C/375*F/ gas mark 5. Whisk together the melted butter, brown sugar, flour and cream until well blended. Pour into the crust. Bake in the heated oven for 50 to 55 minutes. The centre should be still jiggly, but not liquid. Allow to cool completely before cutting into wedges to serve, with or without a dollop of whipped cream on top!



Over in The Cottage today, some delicious Swede and Bacon Pies.

Porkie Pies

These little tasty treats have been somewhat of a Christmas Tradition in my home. It's a very old recipe that I have had kicking around in my Big Blue Binder for yonks and yonks . . . so long that I no longer know where it came from.



The page that is is written on is tattered and torn from years of use . . . and splattered too. I don't know what's up with that because I generally don't see myself as a messy cook! I'm not sure how that happens!



The title is underlined in red, denoting that it is a "Christmas" recipe . . . a recipe saved to be made only at that special time of year . . . which somehow makes these "Christmas" recipes taste even better, because they are a once-in-a-year treat!



They are very impressive to look at, and yet . . . so very simple to make. (This is a real bonus at Christmas when our days are busy and hectic!)



They are also incredibly delicious, with a crispy buttery cookie crust that you simply press into mini muffin tins and bake . . . a sweet date filling and a topping of a dab of delicious buttercream icing, which you can either make yourself or purchase ready made.



I always make my own, as it's very simple and quick and completely natural. (2 TBS softened butter and 280g of icing sugar (2 cups) beaten together with just enough milk to create a fluffy creamy mixture. You can also add a few drops of vanilla extract if you want.)



I believe the original name was Cape Breton Pork Pies, but . . . a lot of our Nova Scotian recipes come from over here in the UK, so I am just calling them porkie pies . . . the term porkie pie being Cockney rhyming slang for telling lies . . . and what are these but a delightful little lie and surprise for your guests as they are not pork pies at all, but delicious little date tarts!



Enjoy!




*Porkie Pies*
Makes 24
Printable Recipe

"Porkie Pies" is Cockney Rhyming slang for "telling lies." These are a sweet little lie as they are not pork pies at all, but tasty little tartlettes with a crisp cookie crust, a sweet date filling and a creamy buttercream topping!

For the shells:
8 ounces butter, softened (1 cup)
4 TBS icing sugar
280g flour (2 cups)

For the filling:
375g chopped dates (2 cups)
255g of soft light brown sugar (1 1/2 cups)
250ml of water (1 cup)
1 TBS lemon juice

White butter cream icing(your own recipe or premade)

Preheat the oven to 220*C/425*F/ gas mark 7. Have ready two mini muffin pans, each holding 12.

Beat the butter, flour and icing sugar for the shells together until you have a smooth mixture. Divide into 25 evenly sized balls and drop each into the muffin tin holes. Use a wooden dowel or something similar to tamp the centres down and force the edges up into a crust shape. Bake in the heated oven for 8 to 10 minutes until lightly browned. Remove and let cool before popping out of the tin completely.

To make the filling combine all the ingredients in a saucepan and bring to the boil. Reduce the heat and simmer until thickened, about 10 minutes. Allow to cool completely.

To assemble spoon a portion of the date filling into each cookie cup and top with a bit of butter cream. You can pipe the buttercream on if you wish, but I am lazy and just spoon it on. These are fabulous!

These would also be great artistically plated up and taken over to the neighbours during the holidays as a gesture of love and friendship. Why not put on your apron and baking shoes and go on a bake-a-thon of neighbourly love. I know it's not really British to do that, but I bet your neighbours would be pleasantly surprised and really pleased! They may even put their own baking shoes on and return the favour!


Over in The Cottage today a delicious Sour Cream Cake!

A Scrummy Tart of Chard and Cheese

I had another big beautiful bunch of Chard in my veggie box this week. Some people might think that is shows up altogether too often in their veggie boxes but I, for one, am always happy to see it make an appearance. We just love chard . . both the leaves and the stems.



The stems are gorgeous simply stir fried with a bit of butter and then tossed with some lemon juice, salt and pepper. You can treat the leaves much in the same way as you would spinach and use many of the same flavourings as well . . . basil, garlic, cheese . . .



Chard and cheese are just beautiful together . . . with the richness of cheese and the earthy mineral flavour of the chard . . . they are a fabulous combination.



This week I decided to bake us a scrummy Chard and Cheese Tart, making the most of that beautiful marriage of flavours . . .



I chose to use a sharp farmhouse cheddar and some Parmesan, which together proved to be just perfect with the chard, and then I added a double whammy by infusing the crisp pastry with a touch more cheddar, some thyme leaves and a good grinding of coarse black pepper.



Oh my but this was lovely . . . the crust so buttery and crisp . . . with just a slight hint of herb and cheese . . .



The filling all earthy and rich . . . velvety, and cheesy too. I think I'll have the leftovers for lunch. This was good . . . plain and simple.



*A Scrummy Tart of Chard and Cheese*
Serves 6 or more
Printable Recipe

Chard and cheese are such a beautiful combination, and marry beautifully in this savoury tart with it's crisp cheesy crust and luxuriously rich filling.

For the Pastry:
250g of plain flour (scant 2 1/2 cups)
100g of butter, cold and cut into small dice (6 TBS)
35g of sharp farmhouse cheddar cheese (a generous 1/3 cup)
a tsp of thyme leaves
coarse black pepper
1 large free range egg, beaten
milk

For the filling:
270g of red or rainbow chard (1 pound)
4 thin spring onions
2 large free range eggs
300ml of double cream (1/2 pint, or slightly less than 1 1/4 cup)
50g of sharp cheddar, grated (1/2 cup, 2 ounces)
40g of Pecorino, Spenwood or Parmesan grated (about 1/3 cup)



Sift the flour into a mixing bowl and add the butter. Rub the butter into the flour, working quickly, with your fingertips. Rub until it resembles coarse breadcrumbs. Stir in the grated cheddar along with the thyme, a pinch of coarse black pepper and the beaten egg. Bring together to form a soft ball, adding a bit of milk if necessary.

Dust the work surface lightly with flour. Roll the pastry out in a rectangle large enough to fill a shallow jelly roll pan, about 12 by 15 inches. If you pan isn't nonstick, butter it first. Press the pastry carefully into the pan, making sure that you get it well into the corners. Trim the edges and then place in the refrigerator to chill for a good half an hour. (I used the trimmings to add a bit of thickness along the edges of the pastry just because I like the edges to be a bit thicker. Just brush with a bit of milk and stick them on.

While the pastry is chilling you can cook your chard. I steamed mine over boiling water until it was soft and tender. I then drained it very well and squeezed as much water out of it as I could with my hands. Roughly chop. Place into a bowl. Trim and thinly slice the spring onions. Toss in with the chard and season it with a touch of salt and black pepper. Set aside.

Preheat your oven 200*C/400*F/ gas mark 6.

Take your pastry from the refrigerator. Lay a piece of foil or greaseproof paper in the pastry case and weigh down with some baking beans. Bake in the heated oven for 15 minutes until the pastry is firm. Remove the foil and beans and bake for a further 5 minutes until dry to the touch.

Remove from the oven and scatter the chopped chard and onion mixture over the crust Beat together the eggs and cream. Scatter the cheeses over top of the chard in the pastry case and pour the egg and cream mixture over top. Bake for 20 to 25 minutes until the pastry is nicely crisped and the filling is set. Serve warm or at room temperature.



Cooking in The Cottage today a delicious Chicken Enchilada Lasagne!

Apple Pie Roll Ups

If there is one thing that the Toddster loves above everything else in the world (excluding me of course!) it's Apple Pie! If I want to make him happy all I have to do is bake him an apple pie . . . mind you . . . I don't make them exactly like his dear old mum did of course. I make North American style Apple Pies . . . she made British ones. I haven't quite mastered that art yet . . .



He makes do with the ones I do make and waxes nostalgic about his mum's the whole time he is eating mine . . . I don't hold it against him. I've never tasted a turkey dinner that has quite come up to my own mum's either.



Today though I created something which just may have come up almost to his mother's pies . . . well, mostly . . . nearly . . . anyways. Apple Pie Roll Ups!



They're like an apple pie, but much smaller . . . much quicker . . . and much easier to make. They're every bit as delicious . . . you get the savoury flavour of a butter pastry . . . spread with butter and cinnamon sugar . . . wrapped around tart slices of apple and then brushed with yet more butter and an additional sprinkling of cinnamon sugar. (I add a bit of nutmeg for an added depth of flavour.)



Baked in a hot oven for around 15 minutes and you have almost near instant apple pie gratification!! Oh soooooo scrummy!!



Of course I had to serve ours with warm custard. Apple pie is just not apple pie to the Toddster without lashings of custard poured over top. I have a really scrummy recipe here. (You knew I would.) If you're not quite up to making your own (it can be a bit fiddly at times) you can always use a good one from the chiller cabinet at your local shop, or even some made from the Bird's Eye Custard Powder. (A good Vanilla Ice Cream would be just as scrummy!)



The Apple Pie is the star here . . . not the custard. Nom Nom!!




*Apple Pie Roll Ups*
Makes 12 roll ups
Printable Recipe

I may never make a normal apple pie again. These are quick fun to make and quite scrummy! I served them with custard of course!

3 1/2 ounces caster sugar (1/2 cup)
2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1 320g package of ready rolled all butter shortcrust (in North America,
use a 14 ounce package of refrigerated pie crust)
3 TBS melted butter
2 medium tart apples, peeled and cut into 6 wedges each

Preheat the oven to 230*C/425*F/ gas mark 7. Line a large baking sheet with baking parchment. Set aside.

Whisk together the sugar, cinnamon and nutmeg in a small bowl. Set aside.

Unroll the pastry onto a lightly floured surface. Brush with 2 TBS of the melted butter. Sprinkle with all but 1 TBS of the cinnamon sugar. (reserve for a few minutes) Cut the sheet into 12 inch strips along the long side. Lay a wedge of apple on the short end of each pastry strip and roll them up, with the sugared side of the pastry against the apple. Place them onto the lined baking sheet. Brush with the remaining melted butter and sprinkle the remaining cinnamon sugar evenly over top.

Bake for 13 to 15 minutes until the pastry is golden brown. Serve warm, with or without custard. Delicious!

Note - You can of course make your own pastry from scratch. I have used ready roll for ease and speed. If you buy the all butter one (and I recommend that you do) it's pretty good and very close to homemade.



Over in The Cottage today, a delicious Brussel Sprout and Mushroom Ragout with Herby Dumplings!