Mince Pies
I first read about mince pies from a book of short stories by Garrison Keillor. I guess I really didn’t understand what mince pies were then. On my first visit […]
I first read about mince pies from a book of short stories by Garrison Keillor. I guess I really didn’t understand what mince pies were then. On my first visit […]
For lemon meringue pie, we use to make shortcrust pastry for the base, but recently we’ve resorted to using our favourite and ever-reliable rough puff pastry. For the lemon curd, […]
The filling for this would be the same ingredients as when making beef giniling, sans the tomatoes, although you have the option to squirt a few inches of tomato puree, […]
I would say it was Divine Providence that even before this unprecedented time (Gary Lineker’s gone tired of the phrase), we’d always been well-stocked as we took advantage of weekend […]
I’ve been wanting to post this for years, but as it is not my recipe, I don’t know how it’s made (I don’t watch how to either). This was my […]
We seem to have been amounting cooking apples on our table, and for a long time already I have been wanting to try the apple pies of Andrea in Cooking […]
Evening of 24th December W: Too tired to make Noche Buena now. I want some meat pie. Does beef mince pie feature in a British Christmas meal? M: No. So […]
Remember the rough puff pastry we made…. Well, we filled it with mushroom a la creme, recipe courtesy of Darina Allen from her book “Ballymaloe Cookery Course” (we adapted a […]
Our guide for our rough puff pastry is Mary Norwak’s, from her book “Home Baking”. We do not exactly follow her procedure. Below is how we actually do it. We […]
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