I try and make pumpkin pie at least once a year, round about Halloween. I love pumpkin pie and try and vary the topping, I’ve been told that whipped cream is the traditional topping, but I like to bend the rules, sometimes having it plain, sometimes with candied nuts and this year with white and dark chocolate chips.
Another quick and easy family recipe, for when time is minimal, but you (and your family!) still want a warming, tasty meal on the table.
This recipe is a real keeper, which I’ve made time and time again. It’s from an old magazine cutting which I saved over the years, a BBC Good Food magazine recipe. I have tampered with the recipe and made it my own.
We really enjoy it. Yes there are a few short cuts here, but I feel that it still counts as a ‘real’ recipe, not an assembly job.
Cheat’s Fish Pie
Inspired by a recipe in BBC Good Food Magazine. November 2001.
550g skinless, boneless cod chunks
2 small fillets salmon, cut into cubes (skinless and boneless)
handful of prawns, shelled
cup of frozen peas, thawed out
500g tub fresh Cheese sauce (from supermarket chiller cabinet)
400g packet long-life potato saute or rosti
large knob of butter.
1. Preheat oven to 180deg C (Fan oven otherwise increase by 20 degrees)
2. Place cod, salmon and prawns in an oven-proof dish, add peas and cheese sauce and stir well.
3. Break up potato saute/rosti well and scatter over filling, top with butter cubes.
4. Bake for 30-40 mins until top is nicely browned and golden.
Well, maybe not the World! Just a little corner of Birmingham.
Today is my birthday.
I don’t know why my family would choose a cupcake charm for my bracelet?
Anyway, changing the subject…
I asked for some help deciding what to make with some chicken thighs on my facebook group:
There were some nice suggestions, but one really caught my eye. Chicken Satay.
I’ve never made chicken Satay before, but Billie who is a member there gave me a really nice recipe for it.
As per usual, I decided to play around with the recipe, googled.
And came up with my own recipe for it.
It was soooooo nice! Am I allowed to feel a teeny tiny bit of pride for creating it?
Would you like the recipe dear reader?
Chicken in Satay Sauce (Serves 3)
600g skinless, boneless chicken strips (I used thigh, because that is what I had at home, but I’m sure breast would be lovely too)
2 tbsp dark soy sauce
2 cloves garlic, peeled and minced
2 tbsp brown sugar
3 heaped tbsp smooth peanut butter
3 tbsp sweet chilli sauce
1 tbsp lime juice
6 tbsp coconut milk
half a pint of chicken stock (plain water would also be fine)
crushed chilli flakes (optional)
small handful of crushed peanuts
2 spring onions, finely sliced .
1. Marinate the chicken in the soy, garlic and sugar for at least an hour if you can.
2. Fry off the chicken, until beautifully golden and caramelised. Reserve the marinade.
3. In the reserved marinade also mix in the peanut butter, sweet chilli sauce, lime juice, coconut milk and stock, mix well.
4. Pour over the chicken and simmer for 10 minutes.
5. Taste, and if you like things spicy, add more heat in the form of the crushed chillies flakes.
6. Serve over rice, garnish with the crushed peanuts and spring onions.
Keeping with the nutty theme I also made Carine Goren’s ‘Go Nuts pie’
A pastry shell filled with toffee and loooooads of salted peanuts and cashews.
A new take on the salty/sweet combo.
Going Nuts Pie
Adapted from Carine Goren’s amazing book ‘Sweet Secrets’
1 3/4 cups flour
3/4 cup icing (powdered) sugar
3/4 cup butter, cold and cubed
1 egg, beaten.
1/2 cup butter
1/3 cup dark brown sugar, packed
1/3 cup honey
1/4 cup double (heavy) cream
1 1/2 cups salted peanuts, toasted
1 1/2 cups salted cashews, toasted.
9 inch square pie pan or 14×4 inch rectangular pie pan.
Make the pastry and bake:
1. Process the flour, salt, icing sugar and butter into coarse crumbs (I used my Kitchen Aid fitted with the beater)
2. Flatten the dough out, wrap with plastic and place in the refrigerator for 2 hours.
3. Roll into a rectangle on a floured sheet of parchment paper and transfer to the pie pan by flipping it over into the pan and then removing the paper.
4. Press the dough into the pan, going up the sides too, prick with a fork and freeze for 15 minutes.
5. Heat oven to 180 deg. C.
Bake the pie for 15 minutes until golden brown (mine needed 20 minutes)
Cool, while you make the filling.
Make the filling, assemble and bake:
6. Reduce the oven to 160 deg. C.
7. In a saucepan heat the butter, sugar and honey, stirring until the sugar melts. Add the cream and bring to a boil. Remove from the heat and add the nuts.
8. Pour nut mixture into pie shell and bake for 10-15 minutes until filling is bubbling.
9. carefully remove pie from pan while filling is still hot, otherwise as it cools it will stick the pie to the pan. (I made mine in a pyrex dish, left it in there and it IS difficult, but not impossible to remove, so do as Corine says :-)))
10. Keep refrigerated and serve at room temperature.
Do try and get your hands on a copy of ‘Sweet Secrets’. It’s a fabulous book!
1. Delia-ish shepherds pie:
From Delia Smith’s new book entitled ‘How to cheat at cooking’. Here’s the recipe. This was actually very good! I used the frozen potato discs stated in the book, but not the tinned mince.
2. F’artichokes – Or more correctly, stoved Jerusalem artichokes from ‘The Cranks bible’, very delicious! Pistachio gave me this recipe a year or two ago, and I’ve only just got around to re-making it. Here’s the recipe.
3. Ligurian pasta with potatoes, pesto and green beans – Again from Delia’s new book. Here’s the recipe.Nothing worse in this recipe than a tub of fresh pesto, which I usually keep in the house anyway. Very good, and quick.
3. Chicken, mushroom & bacon pie – Deliciously warming for cold days (easy too)
4. Holiday hot cake with egg nog cream – another comforting, warming treat, definitely to be made again.
That makes about 72 recipes I’ve made from ‘Nigella Express’, it’s catching ‘Feast’ up, that’s for sure!