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Archive for the ‘Baking’ Category

Mini Silverbeet, Egg & Ricotta Pies

In Baking, Egg, Pastry, Pie on September 5, 2012 at 6:49 am

 

 

I’ve had a pie craving all winter (especially since I discovered this new pastry method) yet I just haven’t had the time or occasion to make all the pies I wanted to. However, a small series of events (visiting my parents, a shared lunch) meant that I finally got my chance. I made a batch of this ricotta using raw milk from my parents’ farm with an idea in mind of making spinach and ricotta pie. Once I’d made the ricotta, returned to Auckland and actually got around to cooking, I decided that making numerous small pies would be an infinitely better idea, especially for a shared lunch! I also figured that silverbeet would made a good substitute for spinach, seeing as I still have lots of silverbeet in my garden. And then, top it all off, I saw a recipe that included whole egg yolks with the ricotta and spinach which made me think of Italian Easter Pie, similar to this improvised version I made a while back.

I was really pleased with the end result – though definitely was a bit short on the silverbeet filling. I still have some pastry left, so may even make a couple more pies tonight!

If you are keen on making these, the method is quite simple.

Make pastry using this method and recipe, or else use bought pastry (Ek!)

Set pastry aside.

Take a head of fresh spinach or silverbeet (or use equivalent frozen), rinse and steam briefly for a few minutes until wilted. Drain and squeeze out excess moisture. Chop with kitchen scissors or a knife. Set aside.

Peel and chop 1 green onion and a garlic clove. Sautee until softened in a little olive oil. Add silverbeet to pan, along with some salt and pepper, chopped herbs (I just used parsley) as well as a pinch of nutmeg. Remove from heat, cool slightly and beat in 1 egg. Mix ricotta (around 300-400 g, depending on your ricotta – mine is super thick) with some chopped herbs, salt and an egg.

Oil some ramekins (I used 3 around 11 x 6 cm in size) using a small bowl of oil and a pastry brush. Divide pastry dough into small balls to match size and number of ramekins –  it’s likely there will be some leftover pastry, so store in the fridge or freeze or for later use. Roll out on a floured bench until thin. Line ramekin with pastry, trimming off any excess. Fill with a layer of silverbeet, then ricotta, then silverbeet again. Make a small well in top of silverbeet. Separate an egg and place egg yolk in well. Roll out enough pastry to make a lid for the pie. Crimp edges together and brush with olive oil. Do the same for the remaining ramekins.

Cook for roughly 45 minutes in a preheated 180 degrees oven. Eat and enjoy!

 

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Apple Cinnamon Bread

In Baking, Bread, Cake, Uncategorized on August 19, 2012 at 6:37 am

I made this for breakfast this morning. Recipe from here. A delicious breakfast and lovely way to use up leftover apples!

A Few Things: Rustic Vegetable Pie, Black Bread & Roasted Pumpkin/Parsnip Puree

In Baking, Bread, Cheese, Soup on August 19, 2012 at 6:26 am

I made this pie a few days back, but sadly it ended up getting devoured  before I could finish taking photos (slices). It’s quite a funny sort of ‘pie’ – definitely something in between a rustic pie/tart and a pizza, and incorporates potatoes into it too, surprisingly. That said, I have to say, it didn’t feel overly heavy and was quite a delicious and cheap meal. The recipe came from a NZ Home and Garden Magazine, I think – and was in my old recipe book of clippings. To save myself time, I decided to scan the recipe rather than type it out. A bit sloppy, perhaps but it saves time! I would definitely like to make this again and see if I can my base to explode like theirs does in the picture (I don’t know how they do that, they must have made it in summer).

Another day I made some black bread and served it with a roasted pumpkin and parsnip puree. Originally it was going to be soup, but essentially it was just a slightly thinned out puree of roasted parsnip and pumpkin with sauteed onion and garlic, and a wee bit of stock – so call it what you will! The black bread recipe came from 101 Cookbooks and once again gave me the opportunity to use my rye meal flour and molasses. It was slightly sweeter than I was expecting, but that wasn’t necessarily a bad thing!

Peanut Butter Cookies

In Baking, Biscuits/Cookies on August 12, 2012 at 8:37 am

I made these for my brother today as a welcome back to New Zealand present – and also because I am a total sucker for peanut butter cookie dough. This recipe came together effortlessly and deliciously, which was a bit help as today I was rushing around like a flea in a fit, trying to get my errands done before he arrived! I won’t copy the recipe out here because I haven’t changed it all that much, but it came from this site – which has served me well in the past. If you haven’t indulged in peanut butter cookies for a while, I seriously suggest you use this recipe as an excuse to do so! I am currently in the process of making black bread and roasted vegetable soup for tomorrow, so hopefully will be able to take some pics of those as well 🙂