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pot pies are a big hit around here. i've only made them 5 or 6 times. we have some larger ramekins that are meal-size. it's pretty simple to cook up a filling and then put pre-made puff pastry on top. when I first made them I put the pastry on the side of the ramekin as well, but the pastry didnt cook enough and wasnt worth the bother. so now it just goes on top.
tonight's pies were the best ever, in my humble opinion. see photo - recipe is for five people ...
Feautor is a free multi-lingual resource sharing site for Christian education materials. While the site particularly features resources from members of the Evangelical Lutheran Church of America, it is also open to others. Mary Hess was involved in setting it up. There are Bible studies, music, worship ideas, 'how to's', skits, meditations, retreat outlines, Lenten Studies, 'Sunday School' lesson series, stewardship resources, Bible scavenger hunts, pastroal care resources... Basically LOTS of stuff.
Well worth a visit.
Here's what I made today to go on tonights hickory-smoked BBQ beef ribs. From "Fire and Smoke". This book is where my American-style BBQ sauces start from.
Saute the following for 10 mins.
1 cup oil (1/2 will do!)
2 cups finely chopped onion
1 large green capsicum chopped nifely
1 cup celery chopped finely
2 tbsp mince garlic
Then add the following and simmer slowly for 10-15 mins, stirring so it doesnt burn.
2 cups tomatoe puree
1 tbsp Dijon mustard
1/2 cup white vinegar
1+ tsps cayenne pepper (you decide how many... I used one tsp for the family's sake but it needed more!)
1 tsp hot pepper sauce (eg Tabasco) I used some of the Anchor Restaurant Original Buffalo Wing Sauce from NY. Its a killer.
1 bay leaf
2 tsps freshly ground black pepper
1/2 cup brown sugar
1/4 cup molasses
Taste and add more vinegar, sugar or spice as you wish. Then simmer for another 5-10 mins.
Continue reading "Louisiana BBQ Sauce with Smoked Beef Ribs" »
Here's an upcoming event at Rosefield UC to engage with playgroup families, community and congregation. Live music, drama, storytelling, art, craft, food, reflection.
Download Interactive_christmas flyer (2.9mb PDF)
Part #1 of the ten-course tapas was the easy bit. At the fifth kilometre we started to struggle. We slowed down, things were undercooked and overheated... Let the games continue...
Manchego Cheese and Jamon Bread Rolls (Miguel's) - this sounded great but really wasnt that good. in fact yvonne bounced one of them off the floor today and we're going to play cricket with them across the road (no joke!). they're made with tapioca flour, and the stuff i bought was like corn flour (a thickener), so i wonder if there are two types (like wheat flour which is also corn flour). the cheesey insides were like glue. they seem to need to be eaten while really hot. such a waste of jamon and manchego... hope the local ducks in the creek like them - or dodge quickly...
Marinated Quail with Apple Puree and Parsely Oil (Passion for Tapas) - a mixed experience. The apple puree is straight apple (a bit too bland - needs some spice). The parsley oil consists of parsley, walnut, oil and garlic. I'd add more nuts next time and chop it coarsley and blend in a bowl rather than in a food processor. The quail was supposed to be sauted and braised but i decided to BBQ it. Our big BBQ lesson is that the Weber needs an iron baking tray, not an aluminium one, in order to hold its heat. So the quail was undercooked and i had to brown it in the frypan. A circle of heavily reduced and thickened beef stock made it good. no photo. this one needs more work... but things did get better...
