Daddy and Dadda’s dinner last night consisted of a pie. But what was in that said pie you may ask! And I will come to that in a moment. Do you notice the slight bubbling on the crispy pastry lid? Looks a bit different from your regular golden brown pastry finish doesn’t it. I thought that it would be a great finish on a sweet pie, but this is a savoury one. Necessity is the mother of Invention, isn’t it? Okay, so what did I do that was so different last night? I must thank the panic buyers (of eggs, pasta, flour etc) for this. What with the lack of eggs, I decided to glaze my homemade 50/50 butter and lard pastry pie with double cream (not milk) as I am rationing what is left of our eggs. And voila – an amazingly moorish pie crust.
Dadda’s chicken and mushroom pie with broccoli and butter roast Charlotte potatoes! It was a very tasty dinner indeed.
But what of today? This morning saw 2 x cottage pies (to be cooked later) made for the children’s dinner and the freezer. Another small tip is to use your spatula to smooth the top and indent a pattern anyway you like. Just keep the spatula wet whilst creating your unique finish! Looks even better when browned.
Finally, with all of this extra time, we lunched on a salad Nicoise in the garden. One of my favourite all time recipes. If you are not familiar with this one, just count the ingredients! Mind you, only I had the anchovy filets on mine!
The perfect meal for Summer (and springtime) living. Lunch was enjoyed out on the terrace. I hope this weather lasts a few more days!
The children are all presently amusing themselves with their tablets and the TV. Thor sadly has to watch everyone else on their screens as yet again bad behaviour before bed last night has denied him another day of his iPad! More from me a bit later!