I confess when I was younger I was not all that fond of chicken salad sandwiches. I am not sure why. It is something which I have taken to mostly in my older life. There wasn't anything really per se that I didn't like about them, I guess I just always preferred sliced chicken to chicken salad. To be honest, I hadn't really tried it . . . I just always thought that I wouldn't like them, and so I was hesitant to try. When I worked at the Manor though, I used to make Chicken Salad for my boss now and then, and in the process I was required to taste it, and I then learned that actually, Chicken Salad was kinda tasty!
One of my husband's favourite desserts has to be Custard Pie or Tarts. When I am grocery shopping, I will oftimes pick him up a couple of custard tarts to enjoy. He loves them. They are tall and thick and well coated with nutmeg.
I can't say I am overly fond, although I could not give you a reason why. I like custard, and I like nutmeg, I am just not that fond of Custard tarts . . . its a texture thing I think . . . they are pretty solid . . . I like my custard a bit creamier.
I do like this Magic Pie however. It is basically a lazy man's custard pie, except that it has a lot more going for it.
One . . . its very easy to make. Its as easy as stirring a few things together.
Two . . . it's not just plain custard, it is filled with lots of coconut and almonds. I love both of those.
If something has coconut and almonds in it, I am on board! Love, LOve, LOVE!
It uses things like flour, sugar, dessicated coconut, flaked almonds,eggs, milk, vanilla and melted butter, which you simply whisk together and pour into a buttered dish.
If you can measure things accurately and whisk, then you can make this pie. Its so simple, really. Just whisk, pour and bake. That's when the magic happens.
It kind of makes a crust, and a creamy coconut filling. Then there is that nutty topping.It puffs up really high in the oven.
You might be tempted to think . . . "UH OH" . . . when you first see it, but never fear . . . all is well . . .
It sinks back down once you have removed it from the oven and it sits for a while. Don't be afraid when you see how much it puffs up.
It really does puff up quite high. Also don't be afraid when it sinks back down. Its supposed to do that.
I like to dust it and prettify it up a bit with a light dusting of icing sugar when I go to serve it. It just adds a special extra something.
Its a bit like adding a bit of blusher to a plain gal's face, or a touch of lippy. Just brightens things up a little bit. You can leave it off if you don't want to of course.
This is an update of a recipe which I first baked some 8 years ago now. I wanted to take some nicer photos of this and I felt it was a recipe which was worth repeating for you.
On that occasion I served it with some tinned spiced peaches . . . which was and is very good, today however . . .
I served it with some fresh raspberries and blueberries, because I happened to have them in. The tartness of the fresh berries goes very well with the sweetness of this tart . . .
And because I happened to have some in the refrigerator, I added a dollop of clotted cream to the top, which made it all the more irresistable.
This really makes for a lovely dessert all round. Rich, creamy, sweet, filled with texture and beautiful to look at. You can't ask for more than that in a dessert. I would serve this to company.
WHAT YOU NEED TO MAKE MAGIC PIE
Just a few store cupboard baking ingredients. I usually have everything in the cupboard to make this and I am thinking you might as well!
For the Pie: 75g plain flour, sifted (1/2 cup plus one scant TBS) 220g caster sugar (1 cup plus 1 TBS plus 1 tsp) 60g dessicated coconut (1/2 cup, slightly heaped) 4 eggs 1 tsp vanilla extract 125g of butter, melted (1/2 cup plus 2 tsp) 40g of flaked almonds, divided (scant 1/2 cup) 480ml of whole milk (2 cups)
To serve: Fresh or tinned fruit and or cream
HOW TO MAKE MAGIC PIE
Its really as easy as whisking a few ingredients together, pouring them into a baking dish and baking. Seriously simple.
Preheat the oven to 180*C/350*F/Gas mark 4. Butter a deep 9 1/2 inch pie or flan dish well and set aside.
Whisk
the flour, sugar, coconut, eggs, extract, butter and half of the nuts
together in a large bowl. Slowly whisk in the milk, stirring until
completely amalgamated. Pour into the prepared dish. Bake in the
preheated oven for 35 minutes.
Sprinkle the remaining flaked almonds on top. Bake for an additional 10 minutes. Remove from the oven to a wire rack to cool.
Serve cut into wedges along with some cream or fruit, if desired.
If you are looking for a simple and easy dessert to make this weekend, that is also moreishly delicious, look no further. This one fits the bill on all those counts. Very scrummy indeed!
Yield: 8 servings
Author: Marie Rayner
Magic Pie
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
So called because, just like *magic*, presto chango!!! A pile of ingredients separates into three perfect layers! Delicious coconut custard pie that is fabulous served with cream or fruit, or both! I have converted to American measurements as best as I can.
Ingredients
For the Pie:
75g plain flour, sifted (1/2 cup plus one scant TBS)
220g caster sugar (1 cup plus 1 TBS plus 1 tsp)
60g dessicated coconut (1/2 cup, slightly heaped)
4 eggs
1 tsp vanilla extract
125g of butter, melted (1/2 cup plus 2 tsp)
40g of flaked almonds, divided (scant 1/2 cup)
480ml of whole milk (2 cups)
To Serve: (all optional)
Fresh or tinned fruit
Whipped or clotted cream
Pouring cream
Instructions
Preheat the oven to 180*C/350*F/Gas mark 4. Butter a deep 9 1/2 inch pie or flan dish well and set aside.
Whisk the flour, sugar, coconut, eggs, extract, butter and half of the nuts together in a large bowl.
Slowly whisk in the milk, stirring until completely amalgamated.
Pour into the prepared dish. Bake in the preheated oven for 35 minutes.
Remove from the oven. Sprinkle the remaining flaked almonds on top. Return to the oven and bake for an additional 10 minutes.
Remove from the oven to a wire rack to cool completely.
Serve cut into wedges along with some cream or fruit, if desired.
Did you make this recipe?
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There is no denying it. Potatoes are my favourite vegetable, which is a darned shame really because they are carbs which get converted directly into sugar. As a diabetic, I need to try to limit these types of carbs . . . oddly enough sweet and new potatoes are not as bad. Go figure! I do eat them . . . regular potatoes that is, but in limited quantities. Recipes such as these breakfast potatoes are pretty not as bad for you because it combines the potatoes with other vegetables, so you are not getting quite as many of the carbs . . .
I like to use red skinned potatoes. (Rooster is what I used today) They have a nice and yellow flesh. Along with them I use red onion, along with both red and green bell peppers.
This makes for a beautifully coloured combination, with lots of texture and a variety of flavours . . .I could just look at this photo for hours, with all of the different colours . . . look at the lovely red rings in the onions . . . such beautiful patterns. The artist in me thrills at such a thing . . .
The vegetables are tossed together with a mix of butter and olive oil, some spices and herbs, and then are spread out onto a large rimmed baking sheet.
You want to leave plenty of space between them, so that the hot air in the oven can circulate around them evenly. This way they actually roast rather than stew. When you are using a vegetable with lots of water in it, like peppers, this is a real hazard. So really spread them out.
Today I used some thyme and marjoram . . . my mother would have used oregano. She discovered oregano back when I was in my last year of highschool. Up to that point, salt and pepper were what she used, with the exception of poultry seasoning when she was cooking our thanksgiving dinner. My father was not fond of spicy things or anything different. Oregano was really a bit adventurous for her! I love herbs and I use them often, and I use a variety. No need to use fresh here, dried work perfectly fine..
Along with the thyme and marjoram, I used fresh garlic, finely minced of course . . . and some seasoning salt, cayenne pepper and a mix of kosher salt and black pepper. Altogether a most brilliantly delicious combination. I don't overdo the cayenne . . . it can be super hot.
If you wanted a TexMex flair, you could use oregano, dried cumin and dried coriander . . . . potatoes done that way would be lovely wrapped in a warm tortilla with some cheese and egg, kind of like a breakfast burrito. YUM!
You needn't only keep these delicious potatoes for breakfast occasions. They also make a great light supper. That is how we enjoyed them today, along with some scrambled eggs and whole wheat toast. I think we have eggs for supper in one way or another at least once a week. In fact we are more likely to have them for supper than we are for breakfast!
1 each green and red sweet bell pepper, seeded, trimmed and coarsely chopped
2 fat cloves of garlic, peeled and minced
2 TBS olive oil
2 TBS butter, melted
1/2 tsp dried herbs as desired (thyme, marjoram, oregano, etc.)
1/2 tsp seasoned salt
pinch cayenne pepper
fine sea salt and black pepper to taste
Preheat the oven to 220*C/425*F/ gas mark 7. Have ready a large rimmed baking sheet.Set aside.
Wash
the potatoes really well and then cut into large cubes. Place into a
bowl along with the onion and peppers. Add the minced garlic, olive oil,
melted butter, any herbs you are using and the seasonings. Toss
together well.
Pour onto the baking sheet and spread out into a single
layer. Roast for 15 to 20 minutes, until tender and golden brown,
stirring every 5 minutes.Taste and adjust seasoning as necessary. Serve
immediately.
Note - make sure you don't crowd the pan. If they are packed too closely together they won't brown properly. Also I like to line the baking sheet with some baking paper, which keeps them from sticking.
Whether you make these for breakfast, or brunch or a light supper, your family is in for a real taste treat. I guarantee they will really love them. Simple to make and delicious! Bon Appetit!
One of the things my husband really loves is a good curry. I confess I like it too. He loves a good hot and spicy Madras, whereas I like a mild curry, where I can actually appreciate the flavour of the protein involved. SO I usually pick something in the middle, which pleases us both.
Today it was a Chicken Tikka. Nothing special, just some cubed chicken breast and . . . . I confess . . . a jar of Lloyd Grossman Tikka curry sauce.
I like the Lloyd Grossman sauces. They do cost a bit more, but they are really quite good. I did make homemade Naan breads however, which was not as hard as I thought it would be.
My Swedish friend Marie (well she is an Australian Ex-Pat who married a Swede and lives in Sweden) had sent me the links to a couple of naan bread recipes a couple of weeks back, and I printed them out.
I couldn't find the printouts or the links today however. (That is just like me, and now you know how totally disorganized I can be at times most of the time.)
In any case, I did a search for a Yeast Free Naan Bread and found this recipe, which might be one of the links she sent me, or might not. In any case it worked really well.
It was a very simple dough, using very simple ingredients, and I will confess right now, I didn't have any yogurt in the fridge (How did that happen? I always have yogurt!), but by then I was into it already and so I used sour cream instead which I felt would have approximately the same acidity and consistency needed, and as you can see it worked out really well.
You make the dough and then roll it out to a thin (1/8th inch thick) oval and then you "bake" the ovals on a hot pan/griddle.
First on one side, over medium heat just until you get blisters showing up as you can see above. It will be light golden on the under side. This only took a few minutes.
I used my Pampered Chef griddle pan. Do NOT grease it. No oil needed. Then you flip them over and bake them on the other side, for a further minute . . .
At which time they will be perfectly cooked.
They are largish, about 6 by 9 inches in size so you can really only bake one at a time, so you will want to wrap the finished ones in a clean tea towel to keep them warm while you finish baking them all.
Which won't take long. The recipe only makes 4, and they are the nicest, softest, most delicious Naan breads you could ever want.
Nice and fresh . . .
These were really lovely. Nice and soft and beautiful. I liked them much better than the ones you buy that are already baked.
Actually there is no comparison really . . . these blow those nasty dry things out of the water!
These are so soft and pliable . . . you could never do this with one from the shops. These were lovely. Just look how easily you can fold them up.
They went down a real treat and were so easy to make. I will never buy shop bought again.
The
dough for this can be made ahead and kept in the refrigerator instead
of the normal resting time. Just bring back to room temperature before
continuing.
165g plain flour (1 1/4 cups)
1/2 tsp baking powder
pinch sugar
1/2 tsp salt
50ml whole milk (3 TBS +1 tsp)
2 TBS butter
65g creamy yoghurt (1/4 cup)
Sift the flour, baking powder, sugar and salt
together. Warm the milk gently with the butter (cut into bits) to melt
the butter. Cool to lukewarm and whisk in the yogurt. Stir this into
the flour mixture with a wooden spoon to make a soft dough.
If the
dough is too stick, dust lightly with flour. Knead in the bowl for a
few minutes, then cover with a clean tea towel and let sit for half an
hour. At the end of that time, divide into 4 equal portions and shape
into balls. Roll out on a lightly floured surface to 1/8 inch
thickness. Rotate slightly as you roll them, sprinkling lightly with
flour as you go until you have a rough oval shape.
Heat a
large non-stick skillet or flat pancake griddle pan over medium high
heat. Once it is hot you can start to bake the Naan's. Pick up and
remove any excess flour by slapping the dough between your hands and
flip it onto the pan.
Cook until the surface is covered with bubbles,
and it is lightly toasted on the bottom, flip over and repeat. Remove
to a clean tea-towel and cover to keep warm while you cook the rest.
This helps to keep them soft. Serve warm.
Note - if you
want a garlic flavoured Naan, you can rub the surface of the finished
breads with the cut side of a clove of garlic and brush with butter.
We enjoyed these so much, they have set a new standard for us in what we expect in a Naan! I hope you will try them. I am positive you will fall in love with them too! Bon Appetit!
When I was a child I could hardly wait for Rhubarb Season to roll
around. My mom would make us our favourite rhubarb pies. They were so
tasty, served warm with vanilla ice cream all melting down into that
buttery crust and the sweet/tart juices of that beautiful fruit . . .
But that was not the bestest part. The bestest part was eating it raw.
Oh what a treat that was. Mom would carefully wash and trim each of us
a stalk and then we would each be given a little bowl of sugar. We
would sit there at the table and dip the ends of the rhubarb into the
sugar and then suck and munch away . . . a jaw aching, mouth puckering
right of spring. It was soooo good.
We have a rather large rhubarb patch out back here in the garden. We
brought up the rhubarb that we had had down in Kent when we moved up
here 8 years ago, and we added it to the patch that was already here. Its never really done well here however, producing only spindly stems. Its rather early in the season of course, so for this pudding toay, i took advantage of the early pink Yorkshire forced rhubarb we can get in the shops this time of year. It has a beautiful colour.
These first tender pink and ruby coloured spring shoots are so
delightful, and a wonderfully welcome taste after the long cold wet winter we have had. When I was married before, in what seems like eons ago, we used to summer on PEI most years. I used to walk along the beach near my es-husbands American relatives cottage in Malpeque and pick wild rhubarb, which grew there in abundance.
As with most fruits, the wild stuff was smaller in size, but larger in flavour. I wonder why that is? Have we slowly grown the flavour out of things? Or is it just the flavours are more concentrated in a smaller fruit . . . in any case this early pink rhubarb very much reminds me of that Malpeque rhubarb.
Today we had company for dinner and I made a sort of a roly poly rhubarb pudding for dessert, with a rich
buttery scone type of batter, spread with butter, sprinkled with sugar
and nutmeg and then scattered with the chopped pink stalks of this
delightfully tart fruit.
Rolled up and then cut into slices like a
jelly roll, they were placed in a buttered pan, and topped with a sweet, lightly
spiced sauce and then baked. It was oh so wonderful, served up warm and
covered with lashings of warm homemade custard. You could also serve it with pouring cream.
Kind
of like a rolled rhubarb dumpling baked in a delicious sauce. Serve
with lashings of custard or cream for a delicious treat!
For the dumplings: 280g plain flour (2 cups) 2 tsp baking powder 1 tsp salt 2 1/2 TBS butter 7 fluid ounces of milk (7/8 cup)
For the filling: softened butter for spreading 95g caster sugar (1/2 cup) freshly grated nutmeg 3/4 pound rhubarb, chopped (2 cups)
For the Sauce: 190g caster sugar (1 cup) 4 tsp plain flour 1/4 tsp salt 240ml hot water (1 cup) 1 TBS butter freshly grated nutmeg
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a deep 9 inch square baking dish and set aside.
Whisk
together the flour, baking powder and salt. Cut the butter into little
bits and drop it into the flour. Rub it in with your fingertips until
it resembles fine crumbs. Stir in the milk to make a soft dough. Tip
out onto a floured board. Knead a few times and then pat out to a
rectangle that is 1/4 inch thick. Spread the top with softened butter.
Sprinkle the sugar over top and pat down. Sprinkle with some freshly
grated nutmeg and then cover with the chopped rhubarb. Pat it down a
bit then roll up as for a jelly roll, pinching the edges shut. Cut into
8 slices with a sharp knife. Place each slice, cut side down into the
prepared baking dish.
Whisk together the sugar, flour and salt
for the sauce. Whisk in the hot water. Cook on high in the microwave
for about a minute. Take out and whisk. Cook for a further minute,
until boiling. Pour this over top of the rhubarb rolls in the dish.
Bake
for 45 to 50 minutes in the heated oven, until the rolls are cooked
through and the whole thing is nice and bubbly. Serve warm, spooned
into bowls, along with some custard or pouring cream.
I tried to tempt Todd with a stalk rhubarb and a bowl of sugar once . . . so he could dip it, like a natural pixie stix, but he wasn't having any of it! Lets just say it didn't appeal!
This
is also known as creme anglaise. Be sure not to let the mixture boil
once the eggs are added, or you wil end up with a curdled mess. You
only need to heat it up enough to cook the eggs. The custard is ready
when it coats the back of a wooden spoon.
Beat
the egg yolks and sugar together in a bowl until well blended. Place
the milk and cream in a saucepan with the vanilla. Scrape the insides
of the vanilla pod into the mixture before you add it. Bring the
mixture just to the boil.
Pour a little of this mixture into the
eggs to temper them, and beat it together well. Pour this back into the
pan and whisk together. Return to the heat and using a whisk, lightly
stir until it begins to thicken. DO NOT BOIL.
As the egg yolks
warm, the cream will get thicker and create a custard. Keep stirring
until it coats the back of a wooden spoon. Remove from the heat and
pass through a fine sieve. Leave to cool a bit before using. Serve warm
or allow to cool completely,stirring occasionally.
If you only make one dessert this spring, it really should be this one. You won't regret it! Bon Appetit!
