Saturday, October 18, 2014

Apple and Calvados pie...

I'm always on a look out for a nice pie crust recipe (when it's so easy to make yourself why would you buy it?!) and nice pie in general - being it sweet or savory, although having a bit of a sweet tooth it's usually the first one ;) This particular recipe caught my eye in the "Fruit" cookbook by Hugh from River Cottage. The crust is quite sweet (not like Nigel's from Pie of plums) but it goes perfectly with my sour apples and Calvados. Yes, crisp, fresh, aromatic, strong but gentle at the same time - Calvados :) Whenever I can smell fresh apples I'm thinking about Calvados, I don't think (I hope so anyway!) that I'm the only one with such thoughts/comparisons ;)

Back to today's pie. Autumn is a perfect time for me to make pies, time when I need warm, full of flavor, pungent, indulging, comforting food. And sweet, fruity pies are my answer to it! The smell of this particular pie being baked - heavenly! I could barely wait for it to cool enough, so I can cut into it! The addition of Calvados and raisins are my own (original Hugh's recipe calls for some almonds in the filing, but I didn't want any in my version). The below pie literally disappeared! I barely noticed and it was all gone. Luckily I was able to treat myself to a big slice, with some Greek yogurt on the side and string coffee.... I really DO hope that you'll make my pie! If you don't have Calvados I think that a little bit of apple cider would work here quite well too ;)
What's your favorite fruity/sweet pie?






How to make it...

Wednesday, October 15, 2014

Eggs on toast...

Something quick, easy and most of all tasty. I have an egg on toast very often - but I usually just make a toast, poach an egg and place it on a "bed" of bread, ham, cheese, few slices of salad and few slices of tomatoes. Yes, that's how my egg on toast usually looks like. This time it's a little bit different, but such an obvious way of doing it one might think! Well, I've never made it that way, so it was a first for me. I went all the way to make it oh so pretty, but my egg had a different plan and ruined my presentation a little bit ;) Nicely cut out heart shape was literally unrecognizable when the egg decided to take over... but nothing was left and the cut out piece of bread got a very "posh" when toasted and treated with some butter and raspberry jam and served as a "dessert" after my little brunch.
Egg on toast is so versatile, you can "dress" it up with whatever you fancy - I went simply with some Parmesan and basil, as I wanted it simple, but "sky is the limit" as they say and I'm sure you can find something this very minute in your fridge, that would make a great accompaniment to this fun version of an egg on toast.


Idea and inspiration taken from "Fast" by Neven Maguire.

How to make it...

Sunday, October 12, 2014

Soft chocolate cookies...

I love a good cookie and those chocolate cookies turned out to become my favourite ones! :) They are simply delicious alone or with a scoop of vanilla ice cream. They are soft in the middle and have a thin, crunchy "skin" on the outside. They are very chocolaty, but not too sweet, not sickly sweet as some chocolate baking creations can be. Perfect treat with a cup of strong coffee.
The recipe caught my eye straight away, the moment I saw it in Neven Maguire's new cookbook "Fast". Recipe was very easy to follow and I made them in no time at all! They'll be definitely a success on any party and among work colleagues ;)






How to make it...

Thursday, October 09, 2014

Pie of plums and berries... by Nigel Slater

I'm very apprehensive when it comes to making pies. I'm usually worried about the pastry, being it soggy, or too dry or just under baked. Nigel Slater's version turned out to be very easy to make, pleasant to handle and very tasty. It's not very sweet, which I liked a lot. I'm planning on using this pastry for other fruit - sweet cherries or custard & strawberry filling. Original recipe calls for plums and raspberries, so to make this pie more cost effective (I got plums for free) I used what i had at hand - which was a bag of mixed summer berries in my fridge. This combination worked brilliant! My plums were little tangy and their skins quite bitter, so it mixed brilliantly with sweet raspberries, strawberries and blackberries. I was worried that the pastry will be very wet, soggy as there's no blind pre-baking of the pastry case, but I shouldn't worry at all! Everything turned out perfect and the smell in the house - amazing! The result is crumbly, short pastry with juicy, soft, sweet fruit inside. Ideal dessert to finish of the meal or simply any time of the day treat with some strong coffee on the side.






How to make it...