It’s the beginning of the autumn fruiting season and we have some bramble in the garden that was meant to have been cut back, this now is bearing fruit. I managed to pick almost a punnet from it, leaving lots more to ripen. The blackberries down our road are still green but as you can see I found an apple tree with fruit on!
So entering into the spirit of the season, I had to make an apple and blackberry pie.
It looked quite rustic but with a scoop of vanilla ice cream it tasted fab!
As you may well know I do enjoy frugal food! 🙂
I used up the last of the greengages from the fridge on Sunday to make a lovely crumble.
I halved and stoned the greengages and put them in a pan with a little water and sugar to taste and I added a couple of table spoons of lime and lemongrass cordial that I have left over from summer to add some zing. I just cooked them in a pan until they were nice and soft. Use approx. 1lb fruit, but I just use what I have. This is a great way to use any over ripe or blemished fruit so that it’s not wasted.
My crumble mix I use is:
8oz flour – (I use white spelt flour – Gluten free flour works just the same)
4oz margerine or butter – ( I use a dairy free spread or goats butter)
2oz sugar – (I use raw sugar)
Cut up the marg or butter into little pieces and then rub with your fingertips into the flour. Stir in the sugar. As I’m on a budget I always add a good helping of porridge oats to the mixed so I have enough for two puddings. ( I also add some ground almonds if I have them in the pantry)
When it’s all nicely mixed, put half on your prepared fruit….
….and half in a sealed bag in the fridge. Remember they are all store cupboard products so this will keep in the fridge for at least two or three weeks.
The finished crumble is yummy and will give at least six portions.
We had roast chicken on sunday, chicken risotto yesterday and pasties today.
Home made chicken and mushroom pasties!
You need half quantity of short crust pastry cut into circles with saucepan lid.
I softened half an onion in a pan, added two sliced (leftover) mushrooms and leftover chicken (a leg and two wings).
When everything was nice and soft, I piled up some in the centre of the pastry circles, wetted the edges with water, folded them and press sealed them.
Cooked about 30 mins.
Served it with oven cooked potato wedges and veg.
I must admit I have tinned peas in the Pantry, just in case! 🙂
Being a big fan of river cottage and Hugh Fernley-Whittingstall being my life style guru (yes I know but I’m not sorry) I like to try out recipes that when you watch him seem so easy. Well I thought I’d try my hand at rough puff pastry – and actually it’s not any more difficult than short crust, honest.
Actually it was pretty darned easy (with the help of Keith because my broken arm is still a bit tricky).
Oh my word, look at this, the most amazing chicken pie you ever did see!
and it tasted pretty good to served up with a dollop of mashed potato!