Aug 112011
 

Flaky pastry, chicken and leek filling rich with the aroma of thyme and some fresh green beans for the side. Sounds like a great winter night to me!

I made this dish (adapted from the Donna Hay Winter 2011 issue) when we had guests over for dinner (Hi S and D!). The reviews were positive and there were even leftovers for my lunch!

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[recipe-show recipe=chicken-and-leek-pie]

Sep 262010
 

[singlepic id=137 w=500 h=333 mode=watermark float=left] We went mulberry picking the other day.  Foraging in local parks and community land is fun, free and easy if you know what you’re looking for.  We’ve been waiting for these mulberries to ripen for what seems like an eternity, but this weekend we were fortunate.  It did require some dexterity on J’s part, as the bushes had been stripped on the easily accessible side, so all the remaining ripe berries were overhanging the creek.  We persevered and ended up with about 500g of mulberries.  Not really enough to make jam, but the perfect amount for mulberry pie.

You’ll have to excuse the picture of the pie – it was delicious, but I haven’t quite mastered my pastry yet.  This pastry is extremely short, which means it was very crumbly and quite difficult to roll out.  I do think it’s worth the extra time and energy to make your own pastry, however if that’s too intimidating, store-bought will also work.

If you don’t have access to wild mulberry bushes, other types of berries would work well.  You might need to adjust the sugar levels depending on the natural sweetness of the berries.  Strawberries are in season in Brisbane at the moment and they are deliciously sweet.  I would probably reduce the sugar if using them.

[recipe-show recipe=mulberrypie]

May 022010
 

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I first had this recipe at my future in-laws’ house and I was hooked from the start.  This is great example of simple, good quality ingredients coming together to make a comforting and healthy meal.  We got a huge bunch of silverbeet in our FoodConnect box this week, so immediately this is what I decided to make.  I used PasturePerfectPork bacon, which is one of the only bacon’s I’ve been able to find without nitrates (other than naturally occuring vegetable nitrates) and free-range eggs from D & J’s garden!

I love this dish served with a few steamed potatoes and tomatoes dressed in olive oil, a dash of sugar and chives.  I also love eating it for lunch the next day!

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[recipe-show recipe=spinachpie]