I made two loaves this day, and while talking on the phone left the second one in a little longer and henceforth the darker texture but none the less still delicious.
Wednesday, October 20, 2010
I know that most of you probably have some turkey left over from the holidays. Our house is no exception. We enjoyed the roasted bird on thanksgiving, had the hot turkey sandwiches later on that week and also enjoyed some midnight raids to the fridge for a snack on those drumsticks.But thankfully, we are now going to put the bird to rest with some turkey pot pie.
This recipe is not only great with leftover turkey but also chicken.It is healthy, easy, a real autumn comfort meal and also quite tasty.
1 recipe for your favourite pastry dough
2 med. onions chopped
2 stalks celery chopped
2 carrots peeled and sliced
2-3 potatoes diced and boile2T. vegetable oil 2 tsp. thyme 3T. parsley chopped
1 cup chicken broth
1 cup milk
( i also had some Chardonnay wine left over which I added for an extra flavour boost)
1/4-1/3 cup flour Depending if you added any extra liquid like the wine)
1 can of peas, or what ever vegetable you have left over and you think will make a nice addition to your pot pie.
Pre heat oven to 425F. In a large pot heat your oil and saute your onions, celery thyme, oregano,and carrots until tender. Stir in your flour and continue to cook constantly stirring over low heat. Add your stock and milk. Bring to a boil and continue stirring until mixture thickens. Add turkey, vegetables and pre-boiled potatoes. Season with salt , pepper, and parsley. Roll out pastry dough and cover whatever vessel you have used for your turkey mixture. Either individual servings or 1 large pie plate or casserole. Bake in pre heated oven for 15. minutes lower heat to 350 and continue baking until tops are golden , about another 20-30 minutes.
Monday, October 11, 2010
You know the saying when life hands you lemons make lemonade? Well last week some very good friends gave my sister bags of peppers and well you guessed correctly, pepper jelly is what we turned it into, and now we have enough to enjoy ourselves and to share as gifts for the holiday.
Monday, October 4, 2010
The cake tastes even better the day after it is made,when it has time to fully absorb the syrup. Serve the cake on it's own or with vanilla Ice Cream or with fresh fruit ,or like I did with some whipped cream.
This Greek cake recipe comes from a lovely book called The Foods of the Greek Islands by Aglaia Kemezi. I hope to make some more recipes from this cookbook so please stay tuned.
1 cup sugar
3 large eggs separated
2 T. unsalted butter softened
1 cup yogurt
1 cup fine semolina
1 cup all purpose flour
2 tsp. baking powder
1/3 cup brandy
Grated zest of 1 lemon
1 cup coarsely chopped unblanched almonds
1 1/2 cup sugar or 1 cup sugar plus 3 tablespoons honey, or 4-5 tablespoons marmalade
1 1/4 cup water
Zest of 1/2 a lemon removed in strips with a vegetable peeler
3-4 T. Brandy
Preheat the oven to 400 F. Grease a 10 inch round cake pan or a springform pan
Set aside 2 tablespoons of the sugar. In a large bowl, with an electric mixer, beat the remaining sugar with the egg yolks until light colored, 2-3 minutes. Beat in the butter yogurt and semolina.
Sift together the flour and baking powder. Beat the flour mixture into the egg yolk mixture, together with the brandy and lemon zest.
In a large bowl beat the egg whites until they form peaks. Fold them into the batter. Pour the batter into the prepared pan and sprinkle with the almonds. Press then lightly with a spatula so that they are almost completely submerged. Sprinkle with the remaining 2 T sugar.
Bake for 40 minutes or until top is golden brown.
Meanwhile make the syrup
Stir the sugar , water and lemon peel in a small saucepan and bring to boil Reduce heat and let simmer for 5 minutes. Remove from heat if using marmalade add now. Add the brandy.
As soon as you remove the cake from the oven , remove the lemon peel from the syrup and very slowly spoon the syrup over the cake evenly and saturate the entire surface. Let cool before serving. Store at room temperature.