A recipe for you

A long time ago, when Meg was about 2, I remember having a conversation with my mum on the phone about a spinach cheese and potato pie she had made, and how much my Dad and brother had enjoyed it. Not long afterwards she was taken into hospital with Cancer of the oesophagus and never properly came out again. I never did find out how she made her pie, but decided I would use the ingredients and have a go. After several years of experimenting, this is how I have settled on making it, and yes, Mum, it is very tasty! I tend to use reduced fat cheese and an oil spray to keep the calories down a little. Stronger cheese in smaller quantities helps too. I have used garlic and herb philly, added broad beans or butter beans instead of celery... the possibilities are endless. Try it and see. All I ask is that if you do share on-line you link back to this post.

Spinach, cheese and potato pie

4 medium potatoes, peeled, boiled and mashed

1 stick of celery

1 onion

1 large bag spinach (200-300g)
1/2 teaspoon celery salt

1 packet filo pastry

Butter or oil

180g carton of Philadelphia light cheese

Grated cheddar (I use 250g of lighter mature cheddar)

1. Prepare potatoes

2. Sweat the onions and celery in the oil or butter, before placing all the spinach on top and adding the lid to the pan. When the spinach has wilted remove from the heat.

3. Mash the Philadelphia and cheese into the potato, then add the celery, onion and spinach. If the sweating/wilting process has produced a lot of liquid, drain first. Mix until combined.

4. Grease a pie dish (mine is about 10 inches across) and add 5 layers of filo, leaving excess filo hanging over the edge

5. Put the filling into the pastry lined dish and lift the overhanging filo to fold over the pie. An additional sheet of filo may be needed to cover the top thoroughly.

6. Brush the top with melted butter or spay with oil, before baking at 200ºC/400ºF for 20 minutes or until golden and crispy.

Thanks for looking, and I hope you enjoy it if you give it a go

By popular demand - Lime and coconut muffins

 

 Thanks for your lovely comments on my last post.Thought I'd better share the recipe for Lime and coconut muffins, as I'd tempted your taste buds!

Ingredients:

10 oz/ 300g Self raising Flour

1 tsp baking powder

5 oz/ 150g caster sugar

1 3/4 oz/50g dessicated coconut

1 beaten egg

7 fl. oz/200 mls coconut milk

3 1/2 fl.oz/100 mls sunflower or corn oil

Grated zest of 2 limes

1 tablespoon lime juice

topping:

3 oz cream cheese

2 oz butter

2 oz icing sugar

 lime juice to taste (2-3 teaspoons)

sprinkle with shredded coconut and a  strand or two of lime zest (or a small blob of lime marmalade!)

It is very easy! Preheat the oven to 200 degrees C/ Gas mark 6. Put 12 muffin cases in a muffin pan. Combine the wet ingredients in one bowl and the dry ones in another. Carefully add the wet ingredients to the dry and fold until just combined. Add to cases and cook for 20 minutes or until golden.
They are yummy straight from the oven, but if you can wait till they cool down try the topping with a sprinkling of coconut and zest shavings/ or a blob of lime marmalade swirled on.

Topping. beat the icing sugar into the butter. Beat in the cream cheese (I use philadelphia) and then add the lime juice and beat again.

 Hope you enjoy them!

Recipe for Chocolate Orange Cupcakes

Well, the food marathon that is boxing day is almost at an end, so here as promised is the recipe for the Chocolate Orange cupcakes that I showed you on Christmas eve. It makes 12 muffin size cakes.

Ingredients:
2oz SR flour
2oz Cocoa
1 tsp baking powder
4oz castor sugar
4oz marg
2 large eggs
2 tablespoons orange juice
grated zest of 1/2 orange
For frosting:
 8 oz icing sugar
3 1/2 oz butter at room temperature
zest of 1/2 orange
1-2 tablespoons orange juice
Chocolate orange

Pre heat the oven to 160C/325F/ gas mark3.
Mix all cake ingredients together using an electric hand mixer until light and fluffy. Divide equally between 12 muffin cases. Bake for 20 - 25 mins or until firm on top. Set aside and leave to cool.
Beat softened butter and add icing sugar a little at a time until all combined. Add the zest and juice and beat well. Swirl onto cold cupcakes and finish with a slice of chocolate orange.

Now, chocolate oranges have 20 segments, so do you make double the quantity and leave 4 without chocolate on top, or do you make 12 and eat the 8 spare segments? I made 24 and had 16 spare segments. There's now 3 left!
We have had a lovely day with my Dad and brother coming over for lunch (Traditional Christmas Dinner) and then us all going to Steve's parent's flat and taking tea with us. As my dad and my brother no longer drive we fetch them and take them home too. I'm ready to put my feet up now! Hope you have all had a wonderful Christmas, and let me know if you make some of Terry's my cupcakes!

Allsorts challenge - 3, 2, 1

This week's challenge at Allsorts is a recipe, to use 3, 2 and 1 of something of your choice on your card. It is sponsored by Digistamp Boutique.  I thought I'd use the opportunity to have another go at my nephew's wedding card. For my 'three' I chose roses, made with pearlised red paper.

My 'two' are two Crafty individuals hearts, stamped and embossed in silver and over-sprayed with crafty notions creative colour sprays in Cherrylicious. My 'one' is a silver organza ribbon. The stamp is one from the squiggly ink range by Paper Artsy, stamped in aged Mahogany Distress ink, which I also sponged around the edges. The sentiment is computer generated. Still not sure if I'm totally happy with it. I know I'm very hard to please! Thanks for looking!

A little something to share with you...

Second post today! Just thought I would share with you my quick cake. I'm not sure where the recipe came from, but I have a copy of it in my mother-in-law's handwriting that has got to be at least 20 years old!

Bran Loaf
1 cup of All bran
1 cup of dried fruit/ dates and walnuts/dried apricots
1 cup of sugar
1 cup of milk
1 cup of flour
1 egg

Combine the bran, fruit, sugar and milk in a bowl and leave to soak for at least an hour. Add the egg and flour and beat together. Put in a greased 1lb loaf tin and cook for about 1 hour at 180 C (might need a bit longer if not fan assisted). So quick and easy I made 2 this afternoon. I vary the fruit each time. These have dried apricots in one and a mixture of dried mixed fruit and pecan nuts in the other. Just wish you could smell them too!