Baking and making
After seeing Froogs
post about making a pie put-lid-on-it-frugal-pies I promised SonnyHen that I would make a meat pie with a
bottom. We have had many a discussion
about pies with bottoms or without bottoms; I normally make pies without
bottoms. That is without a pastry
bottom. He asked for a meat pie, dauphinoise
potatoes and mushy peas, DaddyHen ask for blackberry and apple cake. Not thinking that it would be one of the
hottest days of the year I duly set about cooking.
For the pie filling I
used shin of beef – which I cooked for 4 hours, adding kidneys for the last
hour before assembling the pie. Plenty left over for the freezer.
Made the
pastry as per Froogs recipe.
I added
shallots to the layers of potatoes in the dauphinoise and a grating of parmesan
to the top.
The blackberry and
apple cake was a bit of throw it in and see what happens – I didn’t weigh
anything out but know roughly what 250g of caster sugar looks like.
Pack of butter 250g,
same of caster sugar, 4 medium/3 large eggs, 225g SR flour & 25g ground
almonds, 400g bramley apples (peeled, cored & cut into large chunks), 250g
blackberries. Mix butter & sugar, add eggs then fold in flour and almonds and
finally the chunks of apple. Deep round
cake tin, lined, and the blackberries at the bottom neatly, then add the cake mixture
and bake in the oven 160 for about 45mins.
It was delicious and so moist the blackberries had
turned to a red mush on the top, the apples were still crunchy and added to the
moistness – only downside I couldn’t really taste the almonds maybe 110gs next
time and/or some almond extract.
This is what was left this morning - I think they liked it!?!!!!!
MummyHen
X
Looks delicious and obviously tasted so hence the almost empty plate!
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