I especially love this version of Impossible Pie. With its lush coconut and almond batter  . . .  rich and moreish . . .  studded with chunks of pear, lightly flavoured with cinnamon . . . it ever fails to please.

I think the only way it could possibly be any better, would be if we added chocolate chunks.  Did I say that?  Ummm . . .  sorry!

  

 

 

 

 

 

 

Yield: 6

Author: Marie Rayner

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Pear, Almond & Coconut Impossible Pie

Called impossible because like magic the mixture separates as it cooks into a base and filling. If you don't like pears you can use canned apples, peaches, apricots or even berries in this fabulous recipe

ingredients:

• 75g plain flour (1/2 cup + 2 tsp)
• 2 tsp ground cinnamon
• 220g sugar (1 cup +2 1/2 TBS)
• 40g dessicated coconut (1/2 cup)
• 40g almond meal (1/2 cup)
• 240ml whole coconut milk (1 cup)
• 240ml whole milk (1 cup)
• 125g butter melted (9 TBS)
• 4 large free range eggs
• 2 TBS golden syrup (can use corn syrup)
• 400g tin of pears, drained and chopped roughly (14 ounce tin)
• 20 flaked almonds (4 TBS)

instructions:

How to cook Pear, Almond & Coconut Impossible Pie

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch deep cake tin or pie dish very well. Set on a baking tray.
2. Sift the flour and cinnamon into a bowl. Whisk in the sugar, coconut and almond meal. Whisk together the eggs, melted butter, coconut milk, milk and golden syrup. Add to the dry mixture and mix well together. Stir in the chopped pears. Pour into the prepared baking dish. Set on the baking tray. Sprinkle with the flaked almonds.
3. Bake in the preheated oven for 40 minutes or so until golden brown and set. Serve warm or cold, dusted with icing sugar if desired. Cream, warm custard or vanilla ice cream goes well with this.

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There is a definitive nip in the air these days.  We are getting to the end of autumn days now and its time to break out the throws and light the fires.  

These kinds of days call for comforting sustaining dishes like this delicious chicken stew, Chicken with Leeks & Butternut Squash.  It's British Leek season now as well, so there really is no better time to cook this simple supper!





This is such a simple dish . . . with plenty of leeks and butternut squash. I have used chicken thighs which are perfect for oven braising.  

There is also stock, herbs and barley. This is a really beautiful combination to be sure.



You just bang it all into a casserole and then let the oven do the work.  I love meals like this.

Meals that you can just throw together and then cook in a casserole, or  slow cooker, etc.



The chicken gets all tender and succulent. You can cut it with a fork. 

 It is juicy and so flavourful after having braised in the oven,  soaking up all of those lucious flavours.



All you need on the side is a nice pot of buttery mashed potatoes and a nice pile of lightly herbed green beans.   

I love these kinds of suppers, don't you? This is the colour and flavour of Autumn, right here.  Soak it up.



*Chicken and Leeks with Butternut Squash*
Serves 6
Printable Recipe

Chicken and autumn vegetables simmered together in one deliciously hearty pot!

1 TBS olive oil
plain flour, salt and pepper
1 kg of boneless, skinless chicken thighs, each one cut into four chunks
1 pound of butternut squash (Peeled, deseeded and cut into chunks)
4 leeks, washed trimmed and thickly sliced
hot chicken stock
two small handfuls of pearl barley
2 small bay leaves
1/2 tsp dried thyme leaves
1/2 tsp savoury crumbled

Heat the olive oil in a large stove top/oven proof casserole dish over medium heat. Toss the chicken bits with the flour and seasoning to taste. Brown them all over in the hot oil. Add the butternut squash and leeks. Cook and stir until the leeks begin to soften. Add hot chicken stock to barely cover and the pearl barley. Add the seasonings. Bring to the boil, then cover and cook for several hours in a moderate oven, (180*C/350*F/ gas mark4) until the chicken, vegetables and barley are tender and the liquid has deliciously thickened. (About an hour and a half.) Remove the bayleaves and serve hot spooned out onto heated plates along with some buttery mashed potatoes and a green vegetable on the side. 

Sausages . . .  or Bangers, no matter what you call them . . .  they are a real favourite in our home.  If there is one thing which the Toddster really loves it's a good Banger.   I completely adore British Bangers, but not all sausages are created equally.  

I like a quality banger . . .  well flavoured and meaty without a lot of nasty fillers, which is why I really like debbie & andrew's sausages.   This is sausage made the old fashioned way, using natural products and generous amounts of lean, juicy pork taken from the best cuts of meat produced on British farms. Provenance at it's very finest.  

 I have been busy creating a few recipes over the past few days to highlight the best of these quality bangers and I hope you will agree with me when I say that I did myself proud.  The first dish I did was a Savoury Sausage Breakfast Bake . . .



This is a simple breakfast casserole that comes in very handy when you are having overnight guests.   You put it together the night before and then leave it in the refrigerator overnight. 

It is ready to pop into the oven first thing in the  morning so that you can enjoy a leisurely beverage and some time with your guests instead of sweating it out in the kitchen.

 

You start by browning the sausage meat.   I simply slipped the skins off and then crumbled it into a hot pan to brown. 

 I used the caramelized red onion ones for this, but any of their varieties would work well in this. Even an ordinary breakfast sausage works well.



The browned sausage meat is then layered between flakey buttery croissants along with some sauteed mushrooms, spring onions and cheese, with an egg custard being poured over.

 

It bakes up with an almost souffle texture inside with a crispy croissant crust and delicious flavours within of that gorgeous sausage, veg and rich cheese.   I like to roast a few springs of vine ripened cherry tomatoes along side for the perfect garnish!

*Savoury Sausage Breakfast Bake*
Serves 4

Printable Recipe 

Buttery croissants stuffed with browned sausage,  cheese, mushrooms, spring onions and eggs. It needs to be made the night before so plan ahead. Fabulous!  

4 plain butter croissants

400g package of meaty, quality sausages (about a pound)

(I used Debbie and Andrew's Caramelized Red Onion Sausages)

250g punnet of closed cup mushrooms, sliced (2 cups)
one bunch of spring onions, washed, trimmed and sliced (about 6)
4 large free range eggs
250ml milk (1 cup)
salt and black pepper to season
4 ounces grated emmenthaler cheese (1 cup)
4 ounces grated mozzarella cheese (1 cup)
2 ounces grated Parmesan cheese (1/4 cup)

Butter a large rectangular glass casserole dish. Split the croissants in half horizontally and place the bottom halves into the bottom of the casserole dish, cut side up.  Reserve the tops.

Remove the skins from the sausages.  Crumble them into a skillet and brown them all over until golden and cooked through.  Scoop out into a bowl and set aside.  Add the mushrooms to the drippings and cook, without disturbing, until they begin to brown.  Add the spring onions and cook until both are tender, stirring occasionally.  Set aside.



Beat together the eggs and the milk.  Season judiciously with salt and black pepper.  (Remember the cheese will add salt as will the meat.)  Pour half of this mixture over the croissant halves in the baking dish.  Top the croissants with the mushroom/onion mixture, crumbled sausage meat  and cheeses, dividing equally amongst the 4 croissants.  Lay the top halves of the croissants on top, cut side down, and then pour the remainder of the egg mixture over all.  Cover with cling film and place in the refrigerator overnight.

The next morning take out of the refrigerator and allow to come to room temperature.  Preheat the oven to 180*C/350*F/ gas mark 4.

Bake for 25 to 30 minutes until the eggs are set and cooked through. (If it begins to brown too much, cover with foil.)  Serve immediately.  Delicious!



 The debbie & andrew's sausages which I used in this casserole were their Caramelized Red Onion Pork Sausages.   We love these, next to the cumberland they are our favourites. Made with select pork cuts, red onions are pan fried perfectly to caramelise for a really deep flavour, with muscovado sugar added to bring out the natural sticky sweetness as the onion reduces. 

To really get the taste buds going, Balsamic vinegar is added towards the end of the process, making the onions darker and even more delicious. That natural sweetness of the caramelized onions goes perfectly with the natural sweetness of pork, to create a really really tasty sausage.  !00% British Farmed pork, usig only Prime Cuts and created with passion.



The next recipe I created was a delicious Sausage, Kale and Sweet Potato Gratin.   Sausage and sweet potatoes go really well together!   I often make a sweet potato mash to serve with our bangers, so I thought that sweet potatoes would go perfectly in this easy and tasty gratin.



I chose to use debbie & andrew's cumberland sausages in this as I thought their delicious pepperiness would work really well.   I was right.  (I love it when that happens!)

 

Once again, I slipped the sausage meat out of the skins and browned it in a skillet, which I also used to  first ... steam the sweet potatoes, and then sautee them until light golden brown.



Some deliciously healthy kale (it's all the rage now) and a cheese sauce completed the gratin along with a cheese and crumb topping.  I really love LOVED this dish!  Rich, creamy, peppery, sweet and earthy.    This was a real treat.

 

*Sausage, Kale and Sweet Potato Gratin*

Serves 4

Printable Recipe 

This delicious gratin is loaded with lovely flavours and colour.   You will want to use a nice and flavourful sausage for this.  I used Debbie and Andrew's Cumberland Sausages.   You have the sweetness of the sweet potatoes, the spiciness of the sausage, the earthiness of the kale and a lucious cheese sauce, with a bit of buttery crunch on top.  What's not to like? 

400g of well flavoured, meaty quality sausages (a generous pound)

(I used Debbie and Andrew's Cumberland)

2 medium sweet potatoes, peeled and cubed

1/2 a (200g) bag of shredded kale (about 2 cups)

salt and black pepper to taste 

For the sauce:

2 TBS of butter

2 TBS flour

225ml of chicken stock (1 cup)

225ml of milk (1 cup)

salt, pepper and nutmeg to taste

115g of grated gruyere cheese (1 cup) 

To finish:

6 salted crackers, crushed and mixed with 1 tsp melted butter

First make the sauce.  Melt the butter in a sauce pan.   Whisk in the flour.  Whisk together to combine and cook for one minute.  Whisk the stock and milk together.  Slowly whisk this mixture into the flour and butter.  Cook, whisking constanty, over medium low heat,  until the mixture boils and thickens.  Whisk in almost all of the cheese, reserving a small handful for the top.  Set aside.

Heat a large skillet over medium heat.   Remove the skins from the sausages and crumble them into the pan.  Brown all over, until no longer pink and cooked through.   Scoop out and set aside.  Add the sweet potatoes to the pan.  Toss to coat with the drippings.  Cover and allow to steam for about 10 minutes.  Remove the cover and continue to cook, until golden.  Add the kale and stir fry for several minutes.  Add the browned sausage and toss together.   Pour this mixture into a lightly buttered shallow baking dish.

Preheat the oven to 180*C/350*F/ gas mark 4.  Pour the cream sauce over top of the mixture in the baking dish.   Mix the buttered cracker crumbs with the reserved cheese.  Sprinkle over top.  Bake the casserole for 15 to 20 minutes until bubbly and golden.   Serve warm.



The sausage I chose to use in this recipe was debbie & andrew's Perfect Cumberland Pork Sausages. To give this Cumberland a contemporary flavour, it is studded with green and pink peppercorns that provide a fresh quite floral taste alongside a good hit of heat. This sausage cooks up beautifully on the barbecue, is perfect for picnics and makes a delicious sausage supper.    100% pork, gluten, wheat and dairy free.