|apple and quince pie|
The apple and quince pie was a great success. I cooked one quince and three bramleys with a little sugar and nothing else before piling it into pie dish lined with shortcrust pastry made with half lard and half butter. I brushed the top crust with egg wash and sprinkled it with sugar before baking.
The butternut squash soup with sage and honey was also a success. I used one squash which I roasted in chunks before peeling and adding to onions and garlic softened in butter. I added a couple of handfuls of chopped sage and enough vegetable stock to cover the squash and simmered until all was soft. Then I blended it, added a spoonful of honey, salt, pepper and a splash of cream. Finally I frizzled some more sage leaves in olive oil to sprinkle on the top of each serving.
|butternut squash with sage and honey|
|the pie prior to baking|
|Simple sausage and bean stew|
This simple sausage and bean stew makes a frequent appearance on our plates. I use some of my vegetable hash as a base with a pinch of ground cloves and a pinch of chilli powder. A clove of garlic usually goes in too, plus a tin of tomatoes or passata, some veg like peppers, carrots or mushrooms, a couple of tins of beans -any kind, and lastly a couple of browned sausages per person. Then it goes in the oven for 40 minutes or so. Jacket potatoes make the best accompaniment.
|tarmac and cream|
Tom said the chocolate fudge pudding looked like tarmac which I thought was an improvement on cow pats.
I'm also about to make a big batch of veg hash, a double batch of quince and apple purée (to use up my ageing bramley apples), a big jar of quince brandy (for Christmas) and a hotpot of minced lamb with rosemary dumplings or scones (not sure which yet).