As we haven’t had any cakes on the blog since November I’ve decided it’s time for a bit of a treat, and what could be better than a nice moist banana cake. Great for using up those over ripe bananas in the fruit bowl, and […]
Month: January 2018
There is nothing better than curling up on the sofa with a good cup of tea and a cookbook. I love to leaf through the pages imagining the taste and aroma of the food before me. The vast majority of my books I have cooked from and I was wondering what was the best way to share my recipe adventures with you, without breaching any copyright laws.
Most of the recipes on the blog are my own with the others being widely available on the internet. I’ve decided that the best way to share my culinary ventures is to take more photos, in an effort to guide you through, and to add links where possible. I hope it works. Please let me know what you think.
The first recipe I want to share is BBC Good Food Magazine’s Open Leek and Sweet Potato Pie as featured in the January 2018 edition. I’m sure it will eventually be featured on their website and I will add a link when it becomes available.
Due to their high fat content I don’t tend to make a lot of pies, although my other half loves them, but this one uses filo pastry making it a much healthier option. The filling of leeks and sweet potato is enhanced with the addition of kale, dill, chilli and goats cheese.
First off the leeks were put in a large oven proof frying pan and fried in a little oil and salt until just starting to wilt. The sweet potato was then added to the pan and cooked, covered, for 20 minutes until softened, without falling apart
Garlic, coriander seeds, chilli flakes and seasoning were then gently stirred through, before setting aside to cool slightly.
Ricotta, eggs, lemon zest and seasoning were then combined in a large bowl and, to this, finely chopped kale and dill are added, followed by the sweet potato mix.
Having given the frying pan a quick wipe, the filo pastry is then laid around the pan, brushing olive oil between the layers. The filling was added and goats cheese dotted around the top.
The pastry was then crumpled over the filling, leaving the centre exposed, and brushed with a bit more olive oil.
The pie was then cooked on the hob for a couple of minutes, to crispen up the bottom, then popped in to a hot oven for 15 minutes, until nicely crisp and golden.
The verdict? – A really nice, flavoursome pie with a good kick of chilli. I have to admit that it did take around 2 hours to cook instead for the 1 hour stated, but I’m the kind of cook who chops as they go along and I seriously underestimated how long it would take to finely shred the kale. I was also busy chatting to the other half whilst the potatoes were cooking instead of getting ahead! Having learnt my lesson it will be much quicker to prepare next time.
The pie serves 6 and was perfect for lunch the following day, although the pastry had lost some of it’s crispness. Served with salad it was a good, satisfying meal which I wouldn’t hesitate to prepare again.
I hadn’t realised that quite a few weeks have passed since my last post. Apologies, but we’ve had an extended Christmas period, spending quality time with family. The food has been amazing and I want to share with you our Anglo-Finnish themed Christmas. We have […]