Rummage pie – photo guide

I know I shouldn't blow my own trumpet but it tasted as good as it looked.

What's not to love.

P.s. You don't have to stick to the exact “recipe” for the cheese, it's just what you've got in the fridge that needs using up – but note that it's hard cheeses suitable for grating.

If you wanted an alternative pie filling and have been stashing leftovers in your freezer from the holidays combine 150g each of cooked gammon and turkey and add either a Sauce Supreme if you've got the time or an Alfredo sauce if you haven't – failing that a Campbell's condensed mushroom or chicken soup – if you've a drop of double cream left over add it to the soup.

Check out the Sauce Label on the blog for the Sauce Supreme recipe – under “More entertaining – The method in the madness and after the weekend” and for Alfredo sauce under “Or there's an alternative”.

Easy Peasy!

Time for a rummage!

Back to normal!

We all get to a point where there is nothing left in the tank and totally devoid of any inspiration.

It's time for a rummage – in the fridge and the freezer! I'm sure I've got a shortcrust pastry sheet in the freezer - it's a start. Hmm, the fridge - an odd onion here and the remnants of cheese I've always got in my fridge, particularly after Christmas and the New Year – yippee, the usual suspects are there - Gruyere, Mature Cheddar and Red Leicester - I think we're getting there, then there's the ever faithful baked jacket potatoes I didn't use. I can feel a pie coming on!

Hmm I know this is probably sounding predictable and you'd be right. Experience has taught me that when it's a horrible grey and cool day there's nothing like a pie, especially when it's cheating using a ready-made sheet and easy - whether it's with shortcrust or puff.

Here's my thrown together recipe :

Rummage Pie – Serves 4

300g grated hard cheese, mixed – whatever

is in your fridge – 125g Mature Cheddar, 125g Red

Leicester and 50g Gruyere

1 medium onion, finely diced and softened

with a knob of unsalted butter until opaque

1 tsp Dijon mustard

4 medium jacked potatoes, baked, peeled and

cut into small cubes

black pepper

1 shortcrust pastry sheet – 320g

1 egg, beaten

To assemble :

Make sure you take your pastry out of the fridge to allow it to “warm up” - you'll find the pastry is easier to use and won't crack. Line your pie dish with half the sheet – you may need to roll it a little to fit – for guidance my pie dish measured 27x9x5 cms approximately.

Tip the cubed potatoes into a large mixing bowl, season with black pepper. Add the mustard to the softened onion and then mix with the potatoes. Add the grated cheese and your filling is ready for the pie dish. Add your pastry lid, egg wash and fridge until you're ready to bake. Don't discard the beaten egg. Pre-heat your oven 180fan/200c/Gas6, egg wash the pie again and bake for 30 minutes until golden brown.

Note to self – may be add both the shortcrust and the puff pastry sheets to the emergency kit for the freezer – sounds like a plan!

Photo guide up next.

Lemon and lighter!

Here's the proof of the pudding …

The lemon pots

– just add raspberries

The compote

– a deep rich colour and it tastes as good as it looks – however you use it.

The assembly

– it's almost a shame to dig in – oh well someone has to.

Lots of choices to suit you – hope you find it useful.

Don't like Christmas Pudding – not keen on oranges ...

... but love lemons and a lighter alternative to wean yourself off all those heavier desserts?

A definite possibility for any New Year entertaining, since I'm sure by now you're wilting a little after all that hard work and deserve an easy recipe or three.

You've three versions :

Version 1 :

Lemon Pots

Makes 6 x 160ml glasses

600ml double cream

150g caster sugar

finely grated zest and juice of 3 lemons **

Raspberries to serve

small glass dishes or shot glasses

Heat the cream, sugar and lemon zest in a wide-based pan over a low heat until at simmering point. Stir continuously for about 3 minutes until the sugar has dissolved. Remove from the heat and allow to cool slightly until lukewarm.

Mix the lemon juice with the cooled cream in the pan and stir.

Pour the lemon cream into the glasses – two thirds full - transfer to the fridge to set for a minimum of 2 hours. This is based on a shot glass of 160ml.

When set and ready to serve arrange the raspberries on top.

** If you don't have fresh lemons you can use juice and omit the zest – 4 tbsp of juice is equivalent to one and a half lemons – 8 tbsp for this recipe.

Version 2 :

OR, you can omit the raspberries and make :

Cherry and Raspberry Compote

350g cherries, stoned – can use frozen

150g caster sugar

juice of 1 lemon

150g raspberries – can use frozen

4 tbsp water or juice from defrosted fruit

Pour the water into a pan and add the cherries, sugar and lemon juice. Place the on a medium heat and stir until the sugar dissolves. Cook the cherries over a low heat for 5-10 minutes until they have released some juice but are not overcooked. If you are using frozen cherries you will have the fruit juices when defrosted – use this juice instead of the water.

Add the raspberries to the pan and cook for a further 1-2 minutes until they start to soften. Remove the pan from the heat and leave the mixture to cool, then chill it well before serving.

You can keep the compote as is or blitz in a processor and pass through a sieve – purely a matter of personal preference – some people aren't fond of raspberry pips.

The compote in itself is versatile – you can use it as a topping over vanilla ice cream, over breakfast cereal – great with granola!

Here we're using the compote as the next tier.

Version 3 :

I'm using Amaretti biscuits – more available at this time of year they are delicious Italian biscuits, crush two per shot glass – approximately 23g – the size of the biscuits will vary.

Pour a layer of compote onto the lemon pot – after it has had time to set – complete with crushed Amaretti biscuits.

Photos next!

Don't like Christmas Pudding – the orange alternative

If chocolate isn't your bag and you prefer oranges then try this!

This is my favourite cake, tried and tested and another flourless recipe – it's a perfect celebration cake for the New Year.

Gateau a l'Orange

(Orange Cake)

Serves 12

2 oranges

6 large eggs

250g sugar

2 tbsp orange blossom water

1 tsp baking powder

250g ground almonds

Wash the oranges and boil them whole for 1 – 1½ hours or until they are very soft.

Beat the eggs with the sugar. Add the orange blossom water, baking powder and almonds and mix well. *Cut open the oranges, remove the pips and purée in a food processor. Mix thoroughly with the egg and almond mixture and pour into a 23cm cake tin – lined with baking parchment, preferably non-stick and with a removable base. Bake in a pre-heated oven 170fan/190c/Gas 5 for an hour. Let it cool before turning out.

Believe me when I say that I stared at this recipe for years. What put me off baking this cake was the boiling of the oranges for the time allotted, an hour and a half is too long for me watching oranges and it's so easy to become distracted - before you know it you have a burnt saucepan and the rest, as they say, is history.

To bring it up to date - instead of boiling the oranges, microwave them for 8 minutes on high.

Pierce the oranges with a paring knife – carefully and microwave for 4 minutes then turn and repeat. Make sure your fruits are in a covered vented microwave container. Continue with the recipe marked *.

A useful tip. Microwave the oranges ahead of making the cake so that they can cool, it will be much easier and safer to prep them, ready to pulverise.

This cake is moist – moist is good but, to use the northern vernacular, it can be “claggy”. I make extra “drizzle” to serve with the Gateau a l'Orange.

Orange Drizzle

200g icing sugar

250ml orange juice – no bits

Put the sugar and orange juice in a small saucepan and heat gently so that the sugar dissolves. Bring to the boil and then reduce the heat and simmer on a low heat for 10 minutes.

Hey presto, a syrupy drizzle to dress your cake and you've turned a cake into a supper or dinner party dessert – serve with a spoonful of clotted cream or vanilla ice cream.

P.s. I've only ever heard the word “claggy” in the North West of the UK. To set the record straight it means “sticky” and apparently is Scandinavian in origin – you live and learn!

Photo guide up next.

The orange alternative

Take it from someone who doesn't “do cake” - this is the exception.

The final bonus – it freezes.

Happy New Year!

The chocolate alternative …

Take a look :

Here's the tin, greased and dusted

The filling in the tin, ready for the oven

Out of the oven, leave to cool

A slice of cake, with raspberries

Here are the bits, pieces, hints and tips!

Once the cake has cooled use a round bladed knife and ease around the edge to loosen – take your time – if you don't you'll tear the edges of the cake – that would be a shame since you've achieved a brownie type crusty edge. If the cake won't budge then repeat the edging with the knife. Have a large sheet of foil ready to receive your cake, turn it - with care, then wrap and fridge.

The cake serves 8 – you may think the portion size isn't very generous – take my word for it – it's a rich cake.

Now for the choices – this cake is dense and intense. You can serve the cake cold with ice cream and/or cream or even clotted cream.

If you prefer soft, warm and squidgy then microwave for 20 seconds – take it from one who isn't bothered about chocolate, this is very good indeed.

It freezes well … don't forget to portion and wrap in cling film, then bag together.

It's a win, win – a chocolate alternative for the festive season – not a Christmas Pudding in sight.

Do you want something different for the New Year and love oranges – try this on for size!