Max eating tonight's wrapped apple + berry pie with vanilla icecream - it was good for a cool autumn night.
I don't know if it is the cooler weather, but lately I've been hungry all the time. Perhaps it's because I've been re-reading this book, and feeling inspired.
On Friday night I slow-roasted a lamb gigot, studded with cloves of garlic and sprigs of rosemary, and sitting on a small lake of aubergine, carrots, onions and garlic, with some red wine and a tin of crushed tomatoes thrown in for good measure. I used my big cast-iron casserole dish, and kept the lid on most of the time, only removing it at the end so the meat was lovely and moist and fragrant, with just the right amount of crust and colour. We ate it with a potato gratin (more garlic!) and green beans with (even more garlic) and tomatoes. Mmmm.
There was quite a lot of meat left over so for lunch today we had warm pita breads stuffed with lamb, hommous (I made a batch the other day), cucumber, avocado and tomato.
Tonight I used the tomatoey vegetables that the lamb was sitting on to make a rich, meaty soup (without any actual meaty bits, just the leftover meaty flavour from the roast). The fat had risen to the top overnight so I skimmed it off, pureed the veges (to hide any distinctly vegetable-looking bits from the kids), added a tin of red kidney beans (Max's favourite) and a few handfuls of rice-shaped soup pasta and let it all simmer until tender.
It was really good with a spoonful of sour cream and a green salad on the side.
Tonight I gave in to the dessert desire and made a wrapped apple and berry pie. This must surely be the easiest pie ever to make. In fact, next time I think I'll get the kiddies to make it, they would enjoy it. I've made a couple of these before, but tonight's was the most successful, I think. The last couple had too much pastry. This one, however, was just perfect:
Wrapped apple and berry pie
- Take a sheet of rectangular (or even better, square) puff pastry (blatterteig) and lay it in a buttered pie dish. Trim the piece so that it is roughly square. - Peel and chop up 2 or 3 apples, a cup or so of berries (I had a frozen berry mix - blackberries, wild strawberries, blueberries, raspberries and blackcurrants), toss with a little lemon juice and a sprinkle of sugar, cinnamon and nutmeg. - Tip fruit mix into pastry and then fold the corners of the square neatly over to form a nice, juicy package. Crimp the pointy corners a little so that no juice leaks out. Snip a couple of steam holes in the top with a pair of scissors (or prick with a fork). - Brush with egg yolk and bake at around 190-200°c in the lower half of the oven until golden brown and delectable. - Vanilla icecream is of course a prerequisite for consuming this dessert. - I particularly loved the murmurs of appreciation from the kiddies as they scoffed theirs, notably Lola, who proclaimed, 'Mummy, I LOVE this!'