8 oz of softened butter 5 1/2 oz plain choc broken into little pieces 8 oz of self raising flour 4 1/2 oz of caster sugar 4 eggs beaten 2 3/4 oz of pistachio nuts chopped 3 1/2 oz white choc roughly chopped icing sugar for dusting
Then you need to...
Preheat oven 180°C. Lightly grease a 23cm baking tin and line with baking paper. Place the choc and softened butter in a heatproof bowl set over a saucepan of water. Stir until melted, leave to cool slightly. Sift the flour into a separate bowl with the caster sugar. Stir the beaten eggs into the choc mixture then pour into the flour and sugar and beat well. Stir in the nuts and white chocolate, then pour mixture into tin and spread evenly. Bake for 30-35 mins or till firm to touch around the edges. Remove from oven and allow to cool in the tin for 20 mins. Turn out onto a wire rack, dust with icing sugar and leave to cool completely. Cut into pieces and enjoy!
200g white fish (I used Perch) Handful of scallops 1/2 red capsicum cut into thin strips 1/2 green capsicum cut into thin strips 2 carrots cut into thin strips 1 cup bean sprouts (which I omitted this time because I didn't have any) 1 cup of pumpkin chopped 3 or more depending on taste teaspoons of massaman curry paste - (I made my own recipe below) 1 teaspoon turmeric 1 teaspoon of imitation coconut essence 1 x 375ml can of evaporated milk (I made my own) 600 ml of vegetable stock 1 1/2 cup of noodles - vermicilli, singapore etc
In a large fry pan or wok, heat a teaspoon of oil add massaman paste and heat through. Add vegetable stock and stir. Add pumpkin and carrots and simmer to cook through for about 10 minutes. Add all other ingredients apart from the evaporated milk and leave until all vegetables, noodles and seafood are cooked.
Mix evaporated milk and coconut essence and add to wok and mix.
Leave for 5 minutes on a light simmer then deal into bowls.
Massaman curry paste:
in a food processor add the following ingredients
2-3 teaspoons of chilli (in jar) 3 tablespoons shallots 3 teaspoons garlic 1 stalk lemongrass, white part only 2 cloves 1 tablespoon fresh coriander 1 teaspoon cumin 5 peppercorns slurp of oil
Blend all together. I used the entire amount of this, but I love the flavour - you can use as little or as much as you like. Thanks Mawghan for your fab recipe, dinner tomorrow is now sorted.
300 grams firm Tofu 2 tbl soy sauce 2 tsp minced bottled ginger Rice flour for coating Olive oil or peanut oil for frying
Carefully slice Tofu into 2 cm squares. Soak in soy sauce and ginger. Set aside for 20 minutes. Do not over handle as the Tofu will break up. Carefully coat in rice flour. Gently fry coated Tofu in heated oil, turning until golden brown. Set aside in a low oven to keep warm. Reserve the marinade and add to the marinade below if desired.
Step 2 (Omit if vegan)
2 eggs, lightly beaten
Heat a wok or non stick frying pan over high heat and add a little oil to coat the bottom and side. Add the egg and swirl to form a thin omelette. Cook until just set. Roll up, slice thinly and set aside in a low oven till required.
1 onion, cut into wedges 2 cloves garlic, crushed or 2 tsp bottled chopped garlic 1 red capsicum, finely sliced 6 spring onions, thinly sliced diagonally ½ cup chopped coriander leaves ¼ cup soy sauce 2 tbl lime juice 1 tbl soft brown sugar 2 tsp sambal oelek 2 cups bean sprouts ½ cup chopped roasted peanuts or cashews oil for frying
Heat oil, add the onion, garlic and capsicum and cook over a high heat until the onion softens. Add spring onions and coriander leaves. Mix together the soy sauce, lime juice, brown sugar and sambal oelek, pour over vegetables.
(If the noodles are softened too early, they will clump together and are difficult to separate)
200 gram packet of flat rice-stick noodles
Add the rice noodles to a saucepan of boiling water. Simmer 3 minutes. Drain into a colander.
Add noodles, bean sprouts, roasted nuts and toss well to coat in sauce. Add sliced egg and Tofu, gently stirring to avoid breaking up. Serve, garnished with some coriander if desired.
Serves 4 generously
Thank you Nean for this recipe you are a STAR, I have made this twice now and everyone adores it!
200g good quality milk/dark/white chocolate melted 200ml Cream 1 tbsp butter 100's and 1000's / cocoa powder to coat
Then you need to...
Melt chocolate and butter in a heat proof bowl till smooth and glossy.Stir in cream till well combined and pour mixture into a wax-paper lined cake tin/ tupperware. Leave to set in the refrigerator for approximately 12 hours overnight. Remove gently and slice into squares/ roll soft mixture into balls. Coat generously in 100's and 1000's or cocoa powder. Store in refrigerator in lidded container.
4 lbs small zucchini 1/2 lb small white onions 1 qt cider vinegar 1/2 cup honey 2 tsp celery seeds 2 tsp turmeric 2 tsp dry mustard 2 tsp mustard seeds
Cut unpeeled zucchini into thin slices, like cucumbers. Peel onions and slice thin. Place vegetables in a large stainless steel or glass bowl. In an enamel or stainless steel saucepan, combine remaining ingredients. Bring to a boil and pour over vegetables. Let stand 1 hour.
Pour vegetables and liquid into a stainless steel saucepan. Return to heat, bring to a boil, and cook 3 minutes. Pour into hot, sterile/dry jars. Cover tightly and refrigerate. Keep in fridge.
Sleep pillows are designed to be placed under your pillows to induce sleep and "sweet dreams." The pillow may be made out of any soft fabric and decorated with lace, ribbon or personalized with embroidery. The sleep pillow should be constructed to be quite flat, even when filled with the lavender, so that it will fit comfortably under your pillows. Stitch an inner casing from muslin or other tightly woven fabric for the scented mix, so that the sleep pillow may be easily removed for laundering.
Save your left over tea and tea leaves from the tea pot as a fertiliser for your garden. Tea is especially good for roses, azaleas, violets, hydrangeas and even parsley and passionfruit. Loosen the soil and sprinkle the leaves around the base of the plant.
Melt broken chocolate pieces over a bowl of hot water - cool. Separate eggs and add the yolks to the chocolate. Whisk the egg whites until firm but not overly stiff. Fold whites into the mix trying not to lose too much air. Put into individual serving dishes and refridgerate for 3 hrs before serving.
Decorate with whipped cream swirls, berries or chocolate curls - delish!
Ice cubes will eliminate the fat from stews and soups. Just drop a couple of cubes into the pot and stir; the fat will cling to the cubes. Then simply discard the cubes before they start to melt. Or alternatively wrap the ice cubes in paper towels and skim over the top.
1 cup of currants 1 cup of cold black tea 2 cups of self raising flour Pinch of salt Scant cup of sugar
You then need to...
Mix the tea, sugar and currants together in a bowel. Let this stand for 3 hours and stir occasionally. Sift the flour and salt and stir into the currant mixture. Pour into a greased loaf tin and bake in a preheated 180C oven for approx 50 mins (depending on your oven time may vary, so check from time to time whilst baking)
1 cup of sugar 1/4 lb butter 2 eggs 3 or 4 bananas 4 tablespoons of milk 1 teaspoon of soda Chopped walnuts 1 3/4 cups of plain flour pinch salt
Then you need to...
Cream the butter and sugar, add eggs, bananas mashed in the milk to which 1 drop of vinegar has been added, soda in warm milk, flour, salt and nuts. Bake in a preheated 180C oven in a greased cake tin for approx 40 mins.
I really love my good friend Mand's chicken pie recipe because it really is all about using up leftovers and recycling them into a whole new delish and tasty meal. The whole family will love this one!
Roast Chicken & Veg Pie
Ok ~ I am sure everyone has their favorite. I like this because it only uses what is about, leftovers, one pot (and one microwave bowl). Decide if you want a creamy chicken or gravy style chicken.
You will need...
About a cup + of left over roast chicken meat (and you can add stuffing too - and the gravy) All the left over roast veggies Plus / or frozen pies, corn kernels / peeled & diced/chopped carrot, broc, cauli, beans, any other veg to pad-out further (about 1-2 cups worth all up) About 60-80g of butter Plain flour Milk (1-2cups) OR sour cream (3-4 big soup spoon scoops) OR chicken/veg stock (1 cup should do) OR gravy (gravox and extra water will do too) Salt, pepper, other herbs & flavours (I often add mustard & garlic powder; mixed herbs if no stuffing) 1 - 1.5 cup water (boiled, to microwave extra veg ~ warning now : don't throw out the veg water, you want it in the pie) Pastry / pastry sheets - which ever floats your boat.
The you need to...
In the microwave or on the stove, boil the frozen & fresh veg - pop aside, don't drain.
Nice big pot, melt the butter toss in all the former roast veg & chicken. On and off the heat for a bit now:
Good helping of plain flour over the lot (say 2-3 heaped soup spoons) and mix/ combine thoroughly until all flour is mixed with buttered chicken & veg.
On to the hotplate, pour the veggies and the water in and combine (if you didn't need extra veg - a cup of veg stock or milk can go in here)
Mix to the consistency you want the pie - it does need to be stiff for the filling - using either more stock/water/gravy or milk/sour cream depending what sauce you've got going.
Allow to cool a little.
Me, I like to have the top and bottom on my pie ~ but this works just fine with only a pie top. And - make or 'fake' - what ever pastry takes your fancy or is in the freezer.
Put it together, bung it in a preheated hottish oven - usually around 220C is set here - 20 mins (or until golden and brown pastry catches your eye)
70g (1/3 cup Cous Cous)
125 ml (1/2 cup boiling water)
80g Feta - crumbled
1/4 cup shredded fresh basil
2 tsp finely grated lemon rind
Directions - stuffing
Place Cous Cous in heat proof bowl. Pour water over, cover and set aside for 5 mins. Using a fork separate the grains. Add the feta, basil and lemon rind season with pepper (No salt as Feta can be salty) Stir till combined.
Rolled loin of pork with string removed
2 tbs Olive Oil
1+1/2 tbs Sea Salt
Place Pork rind side down (this has been scored when I bought it) Place stuffing along the centre (in the ditch bit) Starting from the thick end roll up firmly to enclose the filling. Tie with unwaxed white kitchen string. Don't tie too tightly or the pressure may squeeze stuffing out. Place Pork rind side up in baking dish
Drizzle over the oil and rub salt in.
Roast for 35 mins at 230°C or till rind crackles, reduce temp to 200°C. Roast for a further 1 to 1+1/2 hours (depending on size of your pork roast) I did baked veggies and Gravy with mine.
The tang from the lemon rind just sets this off to a T. Do not scrimp on this. Enjoy and thanks. (Recipe kindly originally posted at our forum by Terhi)
1 cup of apricot puree or puree 1 tin of apricots (minus liquid) 1 tin of condensed milk 1 dessertspoon lemon juice 1 teaspoon brandy crushed teddy bear biscuits and melted butter to make a base Grated chocolate
Then you need to...
Mix fruit puree, condensed milk, lemon juice and brandy together. Crush teddy bear biscuits and mix with melted butter to make a base. Press the biscuits mix into a greased/lined pie dish. Pour the prepared cheesecake mix onto the biccie base and sprinkle with grated chocolate or choc curls. Leave in fridge to set.
Tis Whimsical's birthday today. We hope that she has a fabulous day and thay she gets treated as well as she deserves, as she is a special lady indeed. Happy Birthday lovey from myself, Stu and the tin lids (kids)
60g butter 85g soft brown sugar 125ml cream 60g pecan nuts (chopped) 4 large ripe bananas
Then you need to...
Combine butter and brown sugar in saucepan, cook over low heat, stir occasionally for about 6 minute or until thick and smooth. Stir cream into sugar mixture and simmer for 5-6 minutes. Peel and cut bananas into quarters. Add chopped pecans to the sauce and mix well. Place bananas onto serving plate, pour sauce over and serve. A scoop of ice-cream or dollop of cream goes will with his dessert.
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I do adore roses and I miss my cottage style garden that I had whilst living in Melbourne. Up here in tropical, humid Queensland I have had no luck growing them sigh! Do you have any photo's of spectacular roses that you have grown in your garden? Why not drop me a line via email saying hi and attach a few of your best rose photo's. I would LOVE to see them and I could post them right here on my blog for us all to enjoy :]
1 cup epsom salt 1 cup baking soda 4 drops blue food coloring 3 drops Jasmine fragrant or essential oil 4 drops vanilla 2 tbs. glycerin
Then you need to...
Combine dry ingredients, mix well. Add color and scents one at a time. Keep stirring until mixed well. Break up any clumps and keep mixing until you have a semi-fine powder. Add glycerin and mix well. Place in a pretty lidded vintage clear crystal or glass lidded jar/container.
6 oz SR flour 3 oz sugar Pinch of salt 1 egg 2 oz butter 4 tablespoons of milk
Grease a cake tin lightly and pre heat oven to 180C. Sift the flour and salt. Cream the butter and the sugar, add the egg and beat well. Add the milk and the sifted flour. Pour in cake tin and bake for 20-25 minutes. Whilst still warm brush with melted butter and sprinkle with cinnnamon mixed with sugar - delish!
Our forum has so many arty/crafty and down right clever members. Today I will feature some of the handiwork by forum member AngrySnail - her Seraphina Shawl and also her Christmas Star Rug (gotta love that forum name...great visual, an angry snail hey! hehehe)
Creatingme's Chocolate Mud-Style Cake - tis very light, but very chocolatey and just plain YUM and ever so easy to make.
1 1/2 C SR flour - sifted 3 tbsp cocoa 1/2 C white sugar 1/2 C brown sugar 1 C water 1 tsp vanilla essence 1 tbsp white vinegar 6 tbsp oil (I used canola) 1 tsp bicarb. soda 1/2 tsp salt
Mix all ingredients together using a whisk or electric beaters for 2 minutes.
Grease and flour a baking tin. Put mixture into a round or ring tin. Bake 35-40 mins for a round tin, 20-25 mins for a ring tin at 180 C.
I finished with a ganache icing - equal quantities of melted dark chocolate and cream whipped together and lavished generously over the cake. Top with cream and/or ice cream - you're being very wicked with this recipe, why not go the whole hog.
Bud was an Australian film, television, theatre and radio actor. Bud was one of the veterans of Australian film. He acted in his first motion picture in 1946 and has appeared in over 100 films and numerous television programs during his acting career that spanned many years. He was a much loved, talented Aussie actor who will be missed by many. Here is a lovely photo of "Bud" with my gorgeous cousin Kaye, taken at an awards dinner not that long ago.
1 tin condensed milk 2 cups sugar 60g butter 2 dessertspoons of golden syrup 2 tbsp of honey vanilla essence
Then you need to...
Place all ingredients except vanilla into a saucepan. Stir continually over low heat for approximately 20 minutes. Stir continually or the mixture will stick to the bottom of the pan. When the mixture is a good caramel colour and thick add the vanilla, stir in and then pour into a greased shallow tray. As the mixture cools, mark into squares. When cold cut into pieces and wrap.
340g of dark choc chips 1 cup of chunky peanut butter 3 cups off small marshmallows 3/4 cup raisins
In a saucepan melt chocolate chips and peanut butter over low heat. Fold in marshmallows and raisins and stir until marshmallows melt. Pour into a 18cm x 28cm slice tin. Chill till firm. Cut into squares.
Tinned peach halves, drained. 1 cup sweet crushed biccie crumbs 1/2 cup melted butter 1 cup of soft brown sugar
Grease with butter a baking dish and layer peaches, biccie crumbs and sugar till all ingredients are used. Melt the butter and pour over. Bake in a preheated 170C oven for approx 30 minutes. Serve warm with custard or ice-cream.
1 tub of vanilla ice-cream 1/4 cup sugar 1 1/2 cups of sweet plain biccie crumbs 1/4 cup of butter 1/2 cup apricot jam
Mix biccie crumbs, butter and sugar till well blended. Press this mixture into the base and sides of a cheesecake tin/pie plate and refridgerate. Stir the ice-cream till slightly softened and press into crumb lined tin. Swirl the jam through the ice-cream and place pie in freezer to set. Decorate with shaved chocolate curls
1/4 lb butter 2 oz of castor sugar 6 oz SR Flour 3 tablespoons of condensed milk 1 heaped dessertspoon of cocoa
Then you need to...
Cream the butter with the sugar, add the cocoa, condensed milk and flour. Roll into balls and flatten with a fork. Bake on a lightly greased biccie tray in a preheated 180C oven for 10-15 minutes. Great for the lunch boxes!
2 cups of sugar 2 cups of boiling water 1 oz of gelatine cocoa milk coconut
Then you need to...
Boil the sugar, water and gelatine together for 20 minutes then beat till white and stiff. Put away on a plate to set. Form into balls and dip in cocoa that has been mixed with milk and then roll in coconut.
1 cup of rock salt 1 teaspoon liquid Glycerine 1/2 teaspoon cherry fragrance oil Red food colour
Stir the rock salt and glycerine together. Next add fragrance oil and colouring. Stir really well until the colour and fragrance are evenly distributed. Spread salt on waxed paper on an old clean biccie tray and allow to dry completely - overnight is a good idea. Package and store in a clean/dry pretty clear glass lidded jar and tie a homemade card with a ribbon to the jar with the instructions: Use a 1/4 of cup salt per bath, then soak, relax and enjoy!
3 cups plain flour 2/3 cup sugar 1/2 cup grated fresh Parmesan cheese 4 tsp. baking powder 1/2 tsp. salt 1 beaten egg 1.75 cups milk 1/3 cup light olive oil 1 cup chopped walnuts
Preheat oven to 180C. Grease a large loaf pan. In a large mixing bowl, combine flour, sugar, cheese, baking powder and salt. In a small mixing bowl, stir together egg, milk and oil. Add egg mix to flour mix, stirring JUST until combined (batter will be lumpy). Stir in 3/4 cup of the nuts. Turn into greased loaf pan. Sprinkle the remaining nuts over the top.
Bake in a 180C oven for about 50 -55 minutes or until skewer tests done. Cool in pan for 10 mins. Remove loaf from pan; cool completely on wire rack. Wrap and store overnight before slicing.
30ml olive oil 1 onion diced 3 garlic cloves 3 stalks celery diced (and heart) 3 bay leaves 6 sprigs thyme 1 tsp Carroway seeds Sprig of rosemary 200g mushrooms diced 2 tbls tomato paste 1 can diced tomtatoes 300g brown lentils (soaked for several hours overnight, simmer from cold in just enough veggie stock to cover & cook till just soft, do not drain) 100g green beans sliced into 1cm pieces 2 carrots diced 1 litre Veg stock or water 25 ml red wine vinegar 1 tbls Lemon zest 1/3 bunch parsley chopped Salt and pepper to taste
Mashed potatoes: 500g potatoes Salt and white pepper 80g butter 100ml Milk ½ cup Parmesan
Then you will need to...
Heat the oil in a large frypan and add the onion and garlic and saute for a few minutes.
Add the celery, carrot, carroway seeds, rosemary, bay leaves and thyme. Saute for a few minutes.
Add red wine vinegar then add tomato paste and diced tomatoes and cook out for a few minutes. Season to taste. Add lemon zest , beans, sliced mushrooms and cooked lentils in the stock they cooked in.
Simmer until most of the liquid has evapourated. Season to taste, remove thyme sprigs and bay leaf. Pour into a baking dish and top with mashed potatoes, sprinkle with parmesan and bake until golden brown.
*For mashed potatoes, boil them in salted water until soft. Drain off water and dry in the pan before mashing with butter, milk and salt and pepper.
Assemble the makings for a winter soup from the farmers market: assorted suitable vegies, onions, garlic, fresh herbs, stock cubes, pasta/barley or rice. If you want to give them a pot too, present the items inside. For friends who don't cook, make the soup and give it to them ready-made in the pot. Don't forget to include the recipe also (laminated is good)
For a friend who loves baking pies etc, fill a gorgeous straw hat with seasonal apples from your local farmers market (the number of apples that could fit in a hat was used by some farmers as an indicator of how many you'd need for one large pie) and tie up with a big pretty floppy ribbon. They then have the bonus of a sun hat for gardening with also.
Just the thing for during those hot summer months....
Frozen Egg & Honey Facial Mask (Smoothes and Moisturizes)
You will need...
1 egg 1/2 cup coconut oil 1 tbs. honey
Then you will need to...
Beat the egg in a small bowl. Add the coconut oil and honey slowly, beating until it's the consistency of mayonnaise. Spoon mixture into a clean cardboard paper roll, sitting upright in a small bowl. Set in the freezer overnight. To use, peel away the top of the cardboard roll and smooth the frozen stick over your face. Leave it on for 5 to 10 minutes, then wash off with warm water. Keep the stick covered with plastic wrap and freeze between uses.
My darlin Stu has just phoned me from work with the news that there will be a morning tea held at his work tomorrow and staff are to bring a plate. He has pleaded with me to make Aunty Nean's Black Forest Cheesecake for him to take. Think he is out to impress as this cheesecake is lick ya lips delish to the max!Aunty Nean’s Black Forest Cheesecake - this is an absolute treat and serves 10 approx.
250 gram packet of plain biscuits - I use Arnott's NICE, crumbed - Can do this in a food processor or inside a plastic bag with a rolling pin 125 grams butter melted 2 tbl good quality cocoa - I use Woollies Home Brand Directions
Combine all ingredients and mix well. Press into the base and sides of a greased 22 cm to 25 cm spring form tin. Bake 10 minutes at 160°C. Allow to cool in fridge.
Drain the juice from a 425 gram can of pitted black cherries - reserve the cherries for later use 1 tbl cornflour 2 tbl caster sugar
Combine these ingredients and stir over a medium heat until it comes to the boil. Set aside to cool in the fridge.
2 x 250 gram blocks of Philadelphia cream cheese, softened 1 tbl gelatine, dissolved in 1/2 cup boiling water, allow to cool 3/4 cup caster sugar 1 tlb lemon juice 300ml thickened cream, whipped
Beat cream cheese and sugar using an electric mixer until smooth.Add the gelatine mixture and lemon juice. Beat until well combined. Fold in the whipped cream.
Spoon half the mixture into the prepared biscuit base.Place the reserved whole cherries evenly over the cream cheese mixture.Top with remaining cream cheese mixture. Pour over the thickened cherry juice topping, then lightly swirl through the mixture. Refrigerate overnight.
Serve with whipped cream and a few canned seedless black cherries.
2 tbl olive oil 500 grams kumara (red sweet potatoes), peeled and cubed 2 x small potatoes, peeled and cubed 1 large onion, diced 2 tsp chopped garlic 1 tsp grated ginger 1 tbl any medium red curry paste (recommend Panaeng Curry Paste) 1 litre vegetable stock 2 x 165 ml cans of coconut milk juice of 1 lime 1/4 tsp dried crushed chillies 6 dsp red lentils 100 grams baby spinach leaves salt and black pepper to taste
Then you will need to...
Heat oil, gently saute the onion, garlic and ginger. Add cubed potatoes. Saute for 5 minutes or until lightly golden. Add stock, coconut milk, lime juice, lentils and chilli. Bring to the boil, reduce heat, cover and simmer for 30 minutes until potatoes are tender. Remove half the cubed potatoes and place in a bowl. Using a kitchen wizz stick, puree the remaining soup. Return the vegetables to the pot and add the spinach leaves. Serve after spinach has wilted slightly. Season to taste. I came by this recipe at our website's forum, Nean had posted it in our ROTM section and I am making it again for tonight's dinner and serving it with crusty bread rolls made using my breadmaker.
2 Teaspoons olive oil
2 leeks, white and pale green part only, washed, chopped
1/4 cup fresh parsley, chopped
Meat of 1 medium cooked chicken (400g)
180g feta cheese, crumbled
30g parmesan cheese, grated
8 sheets fresh filo pastry (from the refrigerator section from the supermarket)
40g butter, melted
2 Tablespoons olive oil
salt and pepper to taste
Heat the oil in non-stick pan that has a well fitting lid. Cook the leeks for 5 minutes or until soft but not brown.
Place in a bowl and wipe out pan with paper towel. Combine parsley, chicken and cheese with the leeks and stir well. Season well with salt and pepper.
Take 4 sheets of filo, brush each with combined butter/oil mixture; layer together and push down into pan.
Take the remaining 4 sheets, brush with butter/oil mixture; layer together and place at right angles on top of first 4 layers in the pan to form a cross.
Place the filling into the pastry shell and spread evenly.
Fold the overhanging edges in & over to totally enclose the filling.
Brush lightly with melted butter.
Place pan on stove top, covered over medium heat; cook for 10 minutes or until lid is hot & the pie base is golden brown. Invert pie onto chopping board, slide pie back into sauté pan and cook for a further 5-10 minutes on a low-medium heat or until the pastry is browned.
First step, take a deep breath
You don’t need a reason why
You can, you can take, take time
You can, you can walk, run, dive
Close call, you think you might fall
But all you gotta do is try
Even angels, even angels learn… to fly~!