Archive for the ‘Pie’ Category

1st November this year fell on a Tuesday. I could have made a bridge for a longer “weekend”, but could not due to my workload at work 😦

I was glad to break off work for that one day that week for a yearly family reunion, hosted by one of my SIL’s. While driving to my SIL’s, we stopped at a friend’s house. I received a text message from F that she was giving away some of her ‘harvests’ in her garden. 

Guess what? I hand-picked the chillies in her garden. They were so, very, very fresh! She wanted only the red ones, so I helped myself to the green chillies. I didn’t mind the ‘raw version’ at all, because I knew if I left the chillies wrapped in absorbent paper in the lower drawer of the fridge, the chillies would ripen. 

And I was right!

10 days later, some of the birds’ eye chillies had turned to a lovely bright orange-crimson colour. And I knew exactly where some of the chillies would end up into 😉

Thai Chef vs Me

There was one Wednesday that I took a day off and brought my 2 sons out for lunch (Note, both boys had half-day school / Univ on a Wednesday). We went to a Thai resto near our place. 

For starter, I ordered Tom Yum Goong (TYG) for us. It was a good TYG, but I missed that Oomph in their soup. It was a wee bit too lame. 

Saturday came, and TYG was in the pipeline for our lunch menu.

So here it was, my version vs the Thai Chef’s. 


And not only that, I made my TYG in my thermomix! 


To be honest, I could eat my TYG all day without anything else that day, because it had been a while since I last made the soup! I looked back at a post I wrote; it was in March this year when I had friends over. You can read it all … Here 🙂

Because I love bold-tasting soups, I thought of a way to totally infuse the aromatics in the soup first before proceeding further. Be warned! It’s a highly seasoned soup that hits the palate and warms the heart without burning, if you know what I meant 😉

(Note: This is my own recipe using my preferred method – tried and tested – after a few trials and errors).  

Please be aware that some measurements are not given as only you will know how much or how little you want to put in the dish. Remember, “Ut quod ali cibus est aliis fuat acre venenum” or what is food for one man may be bitter poison to others. 

Ingredients A

  • 2 cm piece galangal
  • 1 shallot
  • 1 lemongrass
  • 2 coriander roots

Ingredient B

  • 5 g cooking oil / coconut oil

Ingredient C

  • 1,500 g water

Ingredients D

  • Lemongrass, bruised and halved
  • Shallots, halved 
  • Galangal, sliced
  • Bird’s eye chillies, lightly bruised
  • Kaffir lime leaves, lightly bruised with the fingers

Ingredients E

  • Fish sauce, to taste
  • Homemade chilli paste, eyeball for colour, taste and flavour
  • Salt, to taste 

Ingredients F

  • Prawns, shelled 
  • Mushrooms, sliced 

Ingredient G

  • Lime juice, to taste
  • Cherry tomatoes, halved or whole

Ingredient H

  • Fresh coriander 

Steps –

  • Place A in the TM bowl. Grind 5 sec/ sp 10  * 2

  • Add B. Sauté for 3 mins/100C/ sp 2 
  • Place D in SB and add C. Cook for 15 mins/ 120C/ sp1


  • Remove the SB and tip the aromatics in a bowl. Set aside for garnish later.

  • Transfer F in the SB. Cook for 4 mins/120C/ sp 1 or until the prawns are cooked. 

  • Remove the SB and set aside the cooked prawns, mushrooms, etc
  • Add E. Cook further for 5 mins/ 120C/ sp 2


  • Add G. Stir for 1 min/ R/ spoon
  • Assemble a serving bowl with prawns, mushrooms, cherry tomatoes, some slices of galangal, bird’s eye chillies, lemongrass and kaffir lime leaves. Garnish with H.
  • Done!


Happy 1st Anniversary!

I made the TYG to go with my Nasi Ulam and baked spiced chicken. Our Saturday lunch was the bomb, by the way, with full-blown explosion of flavours. Yup, my kind of food 🙂


There’s no better way to celebrate my first year anniversary of owning the thermomix than sharing with you some of the dishes I have conjured the past 12 months using my most used kitchen gadget today!

And as they say, ‘A picture is worth a thousand words‘ …


IMPORTANT NOTICE : Please be aware that I’m neither a Consultant/ Advisor nor an employee of Thermomix.  I am NOT paid anything from any parties. I just happened to own a thermomix and love doing what I’m doing and will continue doing so. 

Happy Mid-Week ya’ll!

Cheers!

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I have bookmarked the blog-hop event Bake-Along #62 : Theme – Savoury Pie/ Tart more than a month ago, however, I have completely forgotten about it. The life road I have been travelling on of late had been rather long, rough and winding. My office workload has taken a toll on my supposedly free time. Arghhh…!

Anyway, not too long ago today, I had a brief chat with my friend, Miss B from Everybody Eats Well in Flanders. We were discussing about Alex Goh’s treasured recipes she is currently hosting for the months June and July and co-hosted by Charmaine of Mimi Bakery House, then all of a sudden, wham-bam she reminded me of tomorrow’s deadline of Bake-Along!!

I hopped over to Zoe’s blog like greased lightning and noted that the linkup submission would be closed in 14 hours and 50 minutes!!! Ooh la la… that’s less than one day!!

Then I smiled at Zoe’s candid link up, “Hurry up Chicken Pie – A Highly Reviewed Paula Deen’s Recipe”. Hmmm…. at least I wasn’t the only one “hurrying up” 😀

And by the way, that was more than 5 hours ago!

I just checked again the countdown submission deadline, and the clock was ticking, every so vigorously. Tick Tock! Tick Tock! Tick Tock! At this point in time, I have less than 9 hours to closing deadline. Gee-whizz! Time and tide certainly wait for no man…

Okay! Let’s get started and stop dallying, will ya?

Love at First Sight and Comfort Food 

Some months back I was watching one of BBC’s  Channels when Nigel Slater’s Dish of the Day’s slot was on. One of his recipes caught my eye almost instantly. It was his Chicken and Leek Pie.

1. Chicken & Leek Pie_whole baked pie

1. Chicken & Leek Pie_sliced1

I adore savoury pies and puffs and replicating Nigel’s recipe in my kitchen was such an honour. It was my kind of comfort food, and each time I made the Pie, my guys licked their platters clean. What more can I say? One thing’s for sure, I LOVE washing up ultra clean plates.  Ha ha ha…

This recipe is adapted from Nigel Slater’s Dish of the Day Chicken and Leek Pie which serves 8. I have made some changes indicated in blue font

 Ingredients –

  • 2 chicken thighs (I used 4 chicken legs, divided them into 4 thighs and 4 drumsticks)
  • 2 chicken legs
  • 8 peppercorns (I did not count, but it was definitely more than 8)
  • ½ onion (I used 1 small onion)
  • 1 bay leaf (I used 3 bay leaves)
  • Milk (enough to cover chicken pieces)
  • 6 rashers of smoked streaky bacon, cut into postage stamp-size pieces (I bought the ready-cut smoked bacon)
  • 30g/1oz butter
  • 2 leeks, sliced into ½ inch discs (I used 3 leeks)
  • 3 Tbsp plain flour
  • 3 tsp Dijon mustard (I used 1 ½ Tbsp)
  • 2 x 375g/13oz packs of puff pastry (I could not get the rectangular shaped puff pastry Nigel was referring to, hence, I had to settle with what I could get hold of at our local supermarket. I bought Marc Payot’s 2 x 230g round-shaped puff pastry)
  • 1 egg, beaten, for glazing
  • Parmesan, grated, for topping (I forgot the cheese the first time I made the pie, but I did remember the second and third times I baked the pie)
  • 2 medium-sized potatoes, diced -> this was not in the recipe
  • Salt and pepper to taste

 2. Family Chicken & Leek Pie_ingredients

Preparation method –

  1. Pre-heat the oven to 200C/400F/Gas 6.
  2. In a saucepan add the chicken, peppercorns, onion and bay leaf. Cover with milk. Bring to the boil and simmer for 25 minutes until the chicken is cooked.
  3. Meanwhile, fry the bacon in the butter. Add the sliced leeks and diced potatoes and allow to soften.
  4. When the chicken is cooked remove from the milk and flake the chicken meat into the pan with the leaks, discarding the bones.
  5. Add the flour and cook through for two minutes before adding the milk through a sieve to remove peppercorns and bay leaf. Add the Dijon mustard. Stir constantly to make a thick sauce.
  6. Roll out the sheets of puff pastry to a rectangular shape (I used the round-shaped “bladerdeeg” (puff pastry) at a pound coin thickness. Lay the filling on one sheet and then cover with the second sheet and crimp the edges.
  7. Brush the pie with a beaten egg and sprinkle the grated Parmesan over the top. Bake in the oven for 35-45 minutes, or until the pastry is cooked and turned a smashing golden brown.

3. Chicken & Leek Pie_braised chix in milk4. Chicken & Leek Pie_sweating the leeks

5. Chicken & Leek Pie_puff pastry6. Chicken & Leek Pie_before n after baking

7. Chicken & Leek Pie_sliced2

8. Chicken & Leek Pie_salad + promegranate

 Say “Cheese!”

And here’s one I made, topping the pastry crust with some grated cheese. With or without cheese topping, the Chicken Leek Potato Pie was sinfully delectable!

9. Chicken & Leek Pie_with grated cheese topping 

Before the clock strikes 12 midnight and before my Pie metamorphosizes into a “pumpkin”, I am hurrying over to Bake-Along No 62 with the theme Savoury Pie/ Tart, hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Frozen wings

Bake Along

I am also linking this post to Little Thumbs up with the June theme “Butter”, organized by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Jozelyn from Spice Up My Kitchen at this post.

 Little Thumbs Up

Oh-oh , did I leave my glass slipper behind?

Have a FUN-tastic weekend!

Cheers!