Archives for posts with tag: butter

Nothing quite beats a warm flaky pastry after a chilled day to myself. I bagged a cheap last minute ticket to the theatre to see Our Ladies of Perpetual Succour, which was awesome. I got home about 6pm and wanted a quick and tasty dinner. I’d defrosted a sheet of puff pastry that had been in the freezer for about 2 months and was reduced to 75p. 

1) lightly grease a baking tray and lay out the pastry.

2) melt a knob of butter and brush all over the pastry.

3) slice 3 leeks and sprinkle on the pastry, chop 3-4 broccoli florets and sprinkle over. Blob on some pesto. Grate over cheddar.

4) oven on 180 for half an hour or til golden brown. 

I served it with sweet potato wedges, which I put in the oven when I started prepping the tart so they were nice and crispy.

Mmmm pastry.

  
I’ve had a banana turning blacker by the minute in my fruit bowl all week. I made it into a fruit flapjack which fuelled me through my hockey match today (we won 4-0, and secured promotion!). It’s so easy and relatively low on the sugar front too.

1) in a pan on the hob melt 1 dessert spoon of butter, 2 dessert spoons of coconut oil, 1 dessert spoon of honey.

2) in a bowl, mush 1 ripe banana and a handful of blueberries.

3) add 1 and 1/2 cups of oats to the banana, with a tsp of cinnamon and a tsp ground ginger.

4) pour over the melted butter, honey and coconut oil, mix together and pour into a lined baking sheet.

5) press down with the back of a spoon and bake on 170 degrees C for 20-25 mins til golden brown.

Leave in the pan to cool, then chop up and munch. 

  
New Year’s Eve is probably not the best time to post a Christmassy recipe, but hey ho, you can enjoy this granola all year. It makes a great present in a hamper and is so easy it’s barely worth calling it a recipe.

1) melt 1 dessert spoon of butter and 1 dessert spoon of golden syrup in pan.

2) in a bowl mix 2 cups of oats, 1/2 cup of chopped nuts, 1 dessert spoon of chia seeds, 1 handful of chopped seeds. Sprinkle over 1 tsp ground ginger and 1 tsp cinnamon.

3) pour over the melted butter and golden syrup. Mix and lay out on a baking tray lined with baking parchment.

4) bake on 160 degrees C for 20 mins. Keep an eye on it so it doesn’t burn.

Wait for it to cool and place in a Kilner jar – mine cost £6.99 for 3 in TK Maxx. Wilko also do a great set of smaller jars for £7/£8. 

  
I love pie. Who doesn’t love pie?? So it’s not that healthy but it makes everyone happy. This one is super simple, even the pastry is simple (and I’m a lazy cook!).

Shortcrust pastry lid:

1) measure out 100g butter and place in the fridge (there’s a magic trick coming)

2) soft 220g plain flour into a bowl

3) cover the (now very cold) block of butter with flour and GRATE into the flour. That’s right, grate it like cheese – it makes life so much easier.

4) use your fingers to combine the flour and butter til it looks like bread crumbs.

5) add 5 dessert spoons of water and bring the dough together. Place in cling film and pop in the fridge.

Pie filling:

1) chop 2 chicken breasts and fry lightly with olive oil.

2) add 2 chopped leeks and 3-5 chopped mushrooms.

3) leave to cook on a low heat whilst you make a white sauce.

4) melt a tbsp of butter in a pan, mix in 1 dessert spoon of plain flour, then add a cup of milk and whisk on the heat til thickened. Pour the white sauce onto the now cooked chicken, leek and mushrooms.

5) place the saucy chicken mix into a pie dish (or lasagne dish if you’re me), roll out the pastry and place on top. Wash the pastry with milk or beaten egg.

6) bake pie at 170 for 20 mins or til golden brown.

I served mine with gravy, Yorkshire puds (had some taking up room in the freezer and also gravy doesn’t taste right without YPs on the plate), honeyed parsnips and broccoli. Not the healthiest, but definitely the happiest 👍