Bacon and Egg Pie

Sometimes you can’t beat pie and beans for tea…

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I was making three mini pies for us, so I reduced all the ingredients to fit with that. I made 4 oz of shortcrust pastry using the same recipe from the book..

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That was rolled out and used to line each of the pie dishes..

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Then each one is filled with a rasher of chopped bacon..

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It’s basically one egg person but I whisked the eggs and milk together and then split between the three pie dishes..

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Then I put a lid on each pie, and do think I could be a bit neater with my pastry rolling!!

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They were brushed with the last bits of egg and then into the oven. I followed the temperature lowering instructions but didn’t actually look in on them until almost the full time was done and they had puffed out to almost double the size of the tin! I gave them the full cooking time and after then they were really puffed and golden..

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I was worried about getting them out of the tin but two came out really easily and the third just needed a bit of assistance!

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So this was tea, a bacon and egg pie with beans..

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Well for someone who doesn’t like egg I loved this!! The pastry is great and well cooked right through. The filling is so light and is obviously the cause of the swelling! It’s like a soufflĂ© omelette inside a pie!

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We all loved this!

Would I make this again? Yes definitely..

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Moreno Fried Eggs

I’m a real creature of habit when it comes to breakfast and even in the summer will have a bowl of porridge most days! So today I thought I’d mix it up a bit and try this…

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I was making this for just me and only had one tomato left in the fridge, so used that with a few slices of onion and one egg. The tomato is largish, it’s not a beef tomato but is of a decent size! I halved it and put under the grill..

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While that was grilling I started on the onions, first coating in some seasoned flour..

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Then frying until they were golden..

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Then I fried an egg..

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So once the tomatoes were looking cooked enough I arranged on a plate!

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Topped with the egg..

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Then garnished with the onion..

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So this was breakfast!! I had to give it a good dose of salt and pepper! So it was actually quite pleasant, nothing outstanding but I suppose a healthyish breakfast option! My only criticism is that it did not fill me up and I was hungry by 10:30 which doesn’t usual happen after my usual bowl of porridge!!

The recipe is in the Spanish section of the recipes around the world chapter but have no idea if this is an authentic dish as I couldn’t find any other references to it!

Would I make this again? Yes I probably would..

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Chicken a la Creme

I had a chicken and I had half a pot of cream so this was tea tonight..

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The recipe says chicken joints and I had a whole chicken, so I attempted to joint it! I ended up with two legs and two breasts..

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This is possibly going to sound daft but I couldn’t figure out how to get the thighs!! After cutting off the legs I really couldn’t see an obvious thigh, the only thing I could think was that I’d joined them together! Well I didn’t want to waste any meat on the chicken so I put the rest of the carcass in a pot with herbs, peppercorns and an onion and left to simmer to make a stock and then I could scrape any more meat from the bones.

The chicken and onions are put on to fry..

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It took way longer than 5 minutes for the chicken to turn golden brown, more like 15 minutes..

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Once the chicken was nicely golden I seasoned it, put a lid on and left to simmer for the 20 minuets. After then the chicken was looking well cooked and the onions were looking wonderfully soft..

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Once the chicken and onions had been removed I added the flour, wine and stock..

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I didn’t have the usual bouquet garni components so I just had to wrap some thyme leaves from my garden round a bay leaf!

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That went into the sauce followed by the chicken and onions..

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After about 15 minutes I removed the chicken to a warmed casserole dish..

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Then I added the cream to the sauce..

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….heated it up and then poured over the chicken..

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May not look too great just now but it smells fantastic! All I served this with was some carrots and peas..

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Well this one possibly my favourite chicken dish so far! The chicken is really nicely cooked, but it’s the sauce that is really fantastic! It’s thick and creamy and just lovely. The chicken and sauce is such a great combination, which is maybe to do with all that thyme, but I do think as long as you add some sort of herb it will be good.

We all loved this, my daughter said it was the best chicken dinner ever!

Would I make this again? Oh yeah!

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Strawberry Shortcake

The cold puddings chapter is probably the one food chapter that I’ve neglected the most, I’ve made a couple but there’s a good few more for me to try! A lot of them involve fruit and all I had was strawberries so decided to make this…

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First I started making the cake part, and it’s almost like a pastry mix, it’s a lot more flour and less fat and eggs. I assume it’s going to have denser more biscuit like texture.

After mixing my dough was quite soft..

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I had barely added any milk so was thinking maybe I shouldn’t have added any! After a bit of kneading it was feeling nice and smooth and I rolled out..

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I don’t have a deep 8 inch cake tin, my 8 inch tins are really shallow so was worried about the mix rising up over the sides, so I used a 7 inch one..

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I think I actually had this cooking a bit longer, closer to 30 minutes. After then it hadn’t risen as much as I’d expected and I could’ve used the 8 inch tin!!

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While that was cooling I started on the strawberries. I didn’t have quite the full amount, I had just over half a pound, so I kept back slightly less for decoration.

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They were mushed up..

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Once the cake had cooled I sliced in half..

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Topped with cream…

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Then the strawberries..

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Then I put the lid back on and topped with the remaining cream..

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Finally I decorated with the last of the strawberries..

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I think this is a perfect cake for having in the garden with a glass of prosecco, shame it’s raining now!

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Well it is a pretty good wee cake! The shortcake bit is lighter than I expected, it does have a biscuit like texture and is a bit crumbly but tastes good! The cream and strawberries together was always going to be good!! Overall it’s a great wee cake and we all loved it..

Would I make this again? Yes..

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Devilled Poussins

This is another cut of meat that I’ve never cooked before, I cook chicken a lot but never a little poussin, which is pretty much a small chicken! Apparently it’s a butchers term for a young chicken, less than 28 days old..

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So the recipe does say 4 Poussins which I’m assuming is meant to serve 4 but I’d only bought 1!! I decided I’d just try cooking 1 and see how I get on so that if I like it I can make again and serve one per person. It is pretty small..

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It’s pretty easy to cut and open out..

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Next I mixed up the other ingredients..

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…and that was spread over the wee bird, I didn’t use all the mixture as I kept some back to cover over the underside when I’d turned it.

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After just over 20 minutes and a couple of turns it was looking cooked and smelling good too!!

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So I know this looks like hardly anything and was for the three of us to try but we did have with some salad and veg!

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So I was worried this wasn’t enough to time to cook it but it was cooked perfectly, the meat was nice and juicy and flavour was great. I do sometimes wonder why I bother coating things like chicken as I never eat the skin but you could taste the flavours from the sauce mix, had just a slight tang. Overall this was good and we all enjoyed it! I can see how you could a whole one, pretty sure even my daughter could’ve managed a whole one herself!!

Would I make this again? Yup..

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