Wednesday, July 13, 2005

Summer Fruit Surprise

Wednesday 13th July
Andy ‘the’ Pauer catches the summer mood with this colourful little number, a fruity surprise, and whilst not strictly a ‘Pie’, we liked this one for it’s cheeky appearance, and for fulfilling many of eBay’s values.

Recipe:

1 ready made, baked pastry base
Custard
Some strawberries
Some raspberries
Some blackberries
Cream

Spread out custard to cover base of pastry

Put the lovely summer fruits on top of the custard

Cut a piece out

Put cream on it

Eat with a spoon

Posted by Mr Pie at 16:01:40 | Permalink | Comments (5)

Prinzenkuchen (Prince’s Cake)

Wednesday 15th June
 Kerstin’s effort - our second dessert style pie, hailed from Germany. A dish featuring cherries and chocolate.

Recipe:
 We got the PieRD (Olivers ‘pun’) from Kerstin today (3rd July! - I mean, nothing like punctuality)

200 g butter
150 g sugar
3 eggs
375 self raising flour *
1 tablespoon of milk
50 g almonds (not ground but rather in pieces)
100 g dark chocolate
150 g chocolate coating
1 tin of black cherries **
 
Cut the dark chocolate into small pieces. Whisk the butter and sugar. Add eggs, flour, and milk and whisk again. Gently stir in the chocolate and the cherries. Pour the mixture into a “Gugelhupfform” (ring cake tin) and bake for 75-90 min at 200 ° C. Let it cool on a plate, then cover with the chocolate coating, sprinkling the almonds on the coating.
 
* Actually the recipe calls for 250 g normal flour and 125 g of something I didn’t find a good translation for (and didn’t find at Sainsbury). The best approximation is “starch flour”, but it should be made out of potatoes, not out of corn :-) It makes it much smoother. I made it only with wheat flour.
** In Germany the correct cherries are called “sour cherries”, but I couldn’t find these either.

Posted by Mr Pie at 15:57:31 | Permalink | Comments (3)

Cephalonian Meat Pie

Wednesday 18th May
After a long break without a pie, Ian comes storming back with a savoury number - a Greek dish stuffed full of Mediterranean goodness heralding a long hot summer and a bright future!

Recipe:

1 ½ kilos leg of lamb, boned
4 onions, finely chopped
3 ripe tomatoes, diced
3 cloves garlic
1 coffee-cupful parsley, finely chopped
1 coffee-cupful dill, finely chopped
3-4 cloves
1 tsp cinnamon
1 ½ teacupfuls olive oil
1 teacupful long-grain rice
1 packet ready-made pastry leaves, country-style

An interesting version of meat pie, with a distinctive taste. No mere pasty but a full meal in itself.

Using a sharp knife, cut the meat into small pieces, about the size of a chickpea. Heat the oil in a large pan and fry the onion. Put in the meat and brown well. Add the tomatoes, garlic, parsley, dill and all the spices. If necessary add a little water. Cook for 20 minutes. Add the rice at the last moment.

Line a baking tin with two leaves of pastry, brush each liberally with oil. Pour in the runny filling and cover with another two leaves of pastry. Brush with oil and bake in the oven at 180 °C for about 1 hour. Make sure the filling has plenty of gravy for the rice to absorb and cook in.

Posted by Mr Pie at 15:50:44 | Permalink | Comments (3)

Pumpkin Pie

Wednesday 24th November
Lai-Ping kicks off Product Pie with a stunning pumpkin number. (The picture is of a similar pie, not the actual article.)

Posted by Mr Pie at 15:44:18 | Permalink | Comments (3)