Archive for October, 2006

Mad about Spinach & Minced Pork Pie

Sunday, October 29th, 2006

Spinach & Minced Pork Pie

In my opinion, the most important element of a pie is not its filling, but its crust. A good baked crust should be flaky on the outside and relatively dry on the inside. A good pastry dough should be easy to roll out and lift into the pie pan as opposed to stubbornly sticking to the counter and making the transfer from counter to bake form a nightmare.

Spinach & Minced Pork Pie

Which is why I opted to use Sherry Yard’s master flaky pie dough (from her book Secrets of Baking) for this particular savoury pie. The resulting dough was a breeze to handle, allowing me to form a pretty seal around the edge.

Spinach & Minced Pork Pie

The inspiration for the delicious spinach & minced pork filling came from Nigella Lawson’s How to be a Domestic Goddess, but I was glad that I passed on her suggested pastry recipe. I’d used it previously and found it to be really difficult to roll out.

Spinach & Minced Pork Pie

The result was a truly scrumptious pie that was a little time consuming to make, but definitely worth the effort!

Mad about Chocolate Chip Cookies

Friday, October 27th, 2006

Chocolate Chip Cookies Stack

The only chocolate chip cookie recipe I use results in these crisp-on-the-outside, chewy-on-the-inside cookies. I’ve never actually tried any other recipe.

I’m still searching for a recipe for crunchy chocolate chip cookies like those they sell at Famous Amos. Let me know if you have one and we can trade recipes!

Mad about Dampfbuchteln

Sunday, October 22nd, 2006

Dampfbuchteln - Sweet Yeast Buns

Harald’s grandmother used to make these sweet yeast buns when he was a kid. I came across a recipe for them on Delicious Days and decided to try it out.

They are extremely fluffy and soft fresh out of the oven, but start to dry out after a day or so - a problem that’s easily solved by zapping the bun in a microwave for 20 seconds.

Dampfbuchteln - Sweet Yeast Buns

The buns taste great on their own, but are even better with vanilla sauce.