With the days growing shorter, and the temperature dropping, i felt the need to make some soup.
This recipe was loosely based on several recipes but really, I just made it up as I went along and took note of it along the way.
Makes about 6 generous servings
- 5 large tomatoes
- 2 bottles of strained tomatoes (I got mine from Farm Boy)
- 1 small can of herb/garlic tomato paste
- 3 spanish onions
- 5 cups of vegetable stock
- 6 stalks celery
- 3 cloves of garlic
- 2 tbsp fresh basil leaves (chopped)
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- 1/2 cup butter
- 2 tbsp dried basil
- 2 tbsp dried oregano
- 2 tbsp dried rosemary
- 2 tbsp dried thyme
- 2 tbsp dried marjoram
- 1 tbsp of garlic powder
- 2 tbsp freshly grated parmesan cheese
- 2 tbsp fresh ground pepper
- 2 tbsp sea salt
- remove skin/core tomatoes and give them a rough chop and set aside
- chop celery, garlic, basil. set aside
- heat up french oven on stove top to medium-high heat
- dice onions and then drop onions and 1/4 cup of butter into french oven.
- Stir onions until they are cooked (do not brown).
- Once onions are done, add garlic and celery and remaining butter
- Stir for 5ish minutes until everything is thoroughly cooked
- Add tomatoes, strained tomatoes, tomato paste, basil and olive oil
- Stir well and then add vegetable stock and white wine vinegar
- Add in spices and season as needed with additional salt/pepper until your taste preference is achieved
- Simmer over medium heat for 1 hour, stirring occasionally.
- add parmesan cheese and stir well
- Hit with an immersion blender, or if no immersion blender, take out in batches and run through blender until desired consistency is achieved.
- Serve with a dollop of sour cream and sprinkled parsley and of course, a really good grilled cheese (pictured is a sourdough with monterey jack and havarti)
I love scotch pies. If I could eat nothing but scotch pies, I would. I’ve always wanted to try and make my own scotch pies but have been daunted at the thought.
After yet another episode of Great British Bake Off (the pies episode) I decided to try it. I ended up using ‘a little bit of this and a little bit of that’ approach of various recipes to create my pies.
Now that i’ve had a go at it, things I would change: I would add panko breadcrumbs to the meat to give it a better texture. I would use lamb/pork or just pork for taste. I would roll out the dough to a much thinner consistency for the pie casings/lids
As Mary would say:
They were delicious, but I just feel like these slight amendments may help the next time…
Ingredients for the filling:
1/2 lb minced lamb
1/2 lb minced beef
1 shallot, diced
2 tsp all spice
1 tsp salt
1 tsp pepper
1 tsp dried basil
1/4 cup of gravy
Ingredients for the hot water pastry:
4 cups all purpose flour
3/4 cup of lard
3/4 cup of water
Pinch of salt
Milk for glazing
- Run minced lamb, beef, shallot and spices through grinder. Put in fridge to keep cool while making the pastry.
- Make gravy with your favourite mix. Set aside to cool
- Preheat oven to 275F. Make the pastry by sifting the flour and salt into a warm bowl (place bowl in oven as it preheats). Make a well in the centre of the flour.
- Melt the lard in the water and, when it is JUST bubbling, remove from heat and add to the flour and mix thoroughly.
- Take a small amount of dough and form into a ball (about the size of a baseball) and keep the rest warm while making each pie.
- Roll out ball of dough so that it is thin (approx. 2 cm thick) and lay over your form to hold casing. Make sure there are no cracks in the pastry. As the pastry cools, remove the form and continue until you have 6 pies with enough leftover dough to make the lids.
- Fill the cases with the meat and add a dollop of gravy on top to keep the meat moist while it bakes.
- Roll the remaining pastry and use the form to cut the lids.
- Wet the edges of the lids, place over the meat and press down lightly over the filling. Pinch the edges and trim. Cut a small hole or vent in the centre of the lid (to allow the steam to escape).
- Glaze with milk and bake for 50 minutes at 275F.
Serve with gravy, or brown sauce, or whatever you want… Store in air-tight container in fridge for up to 2 days, or freeze for future deliciousness. When re-heating, remember to cook thoroughly.
Here are the recipes that I used for inspiration for my scotch pies:
BBC, Canadian Living, Rampant Scotland,
Pasta? Good. Cheese? Good. Together? Delicious.
I was looking for an easy-ish recipe to make some lunches for the week and stumbled across this one at Allrecipes.com
The original recipe seemed a little too bland, so I added some of my own ideas to kick it up a notch and bring it to flavour town (apparently I’ve been watching too much Guy Fieri lately…)
Anywho, here’s the recipe –
What you’ll need:
- 1 package of elbow macaroni
- 2 1/4 cups of shredded sharp cheddar (put 1/4 cup to the side for topping)
- 1/2 cup of fresh parmesan, shredded
- 2 1/2 cups of skim milk
- 2 1/2 tbsp of flour
- 1/4 cup of unsalted butter
- 1/2 cup sour cream
- 1 tsp of yellow mustard
- 1/2 tsp of sea salt
- 1/2 tsp fresh black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 2-3 drops of hot sauce (or as much as you’d like)
- Cook macaroni according to the package directions to al dente. Drain and put to the side.
- In a saucepan, melt butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. (there are no pictures of the roux, as I was stirring constantly… )
- Stir in sour cream and cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Add hot sauce, mustard, salt/pepper/garlic and paprika.
- Put drained macaroni in large casserole dish, and pour sauce over macaroni. Stir well. (Don’t worry if sauce seems a little runny. The starch from the pasta will help it set while it cooks)
- Sprinkle with remaining cheddar cheese (approx. 1/4 cup)
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
- Remove from oven and let sit for 5 minutes
- Serve (or place in tupperware for future deliciousness)
Side note: It always helps to have a helper in the kitchen too. Fergie presided over the kitchen this afternoon…
Original recipe can be found here