Busy Bee

So it's been a pretty busy summer. Birthdays, weddings and a trip to Chicago has booked up practically every weekend in July and August. Not to say that it hasn't been enjoyable, but I haven't been cooking as much as I'd like. And I'm sorry to say that I haven't baked a single cobbler, pie or cake with my favourite summer fruit: peaches!

I went to the market this past weekend and had a little panic attack that I was missing peach AND corn season (though I believe both are actually in season for another month...I get a little anxious!). That led to me buying a dozen ears of corn (which aren't as light as you'd think), shelling the ears and freezing both the kernels and cobs (for soups). I bought some peaches too. Yum! I still don't have much time for the next few weeks to bake so we'll probably just be enjoying them fresh, but they did remind me of some delicious hand pies that I made last summer when I was baking up a storm while spending a few weeks in Ancaster with my mom.

These may seem a bit intimidating, and are admittedly a bit more work than a traditional pie. But they're so cute, how could you resist? Plus it's pretty much impossible to take pie in to work or social settings without easy access to plates and serving utensils. But hand pies? Hand pies are perfect for the office! Or parties! Or stuffing a plateful into your mouth while telling yourself "they're so small, one more can't possibly make a difference...". Whatever. Make them. Love them.

Peach Hand Pies
adapted from SmittenKitchen
Makes 14 to 24 (depending on cutter size)

1 batch of Pie Dough
1 1/2 lbs peaches, preferably freestone
1/2 lb blueberries
1/4 cup flour
1/4 cup sugar
Pinch of salt
Juice of half a lemon
1 tsp vanilla extract

One egg yolk beaten with 2 tablespoons water (for egg wash)
Sugar for sprinkling on top (optional)

1. Make pie dough; you don't need to divide into discs here but I would divide into two balls for easier handling later. Make sure it's been refrigerated for at least an hour

2. On a lightly floured counter, roll out one half of the dough to 1/8-inch thickness. Using a 4 1/2-inch-round biscuit cutter (or a knife if you don't have a biscuit cutter...seriously, I make biscuits enough that I should probably get some of those), cut circles out of the rolled dough until you can't anymore. Transfer the circles to a parchment-lined baking sheet, and chill in the refrigerator for about a half hour. Repeat with the other half of the dough.

3. Blanch the peaches: bring a large pot of water to a boil, drop the peaches in and let them boil for about 2 minutes. Remove from water and dunk in ice water to stop the cooking. Once cool, peel and chop the peaches into small pieces, (remember they need to be small enough to fit into small pies!)

4. Make the filling: mix peach bits with bluberries, flour, sugar, lemon juice and vanilla, plus a pinch of salt. Set aside.

5. Remove the chilled dough from the fridge and let stand at room temperature for just a few minutes until they're pliable. Spoon about 1 to 2 tablespoonfuls of filling onto one half of each circle of dough. Brush a little cold water around the edge and fold it in half so the other side comes down over the filling. Seal the pie, and press down on the edge with a fork. Repeat with the rest of the dough. Place the hand pies back onto the parchment-lined baking sheet, and return to the fridge to chill for another 30 minutes.
Preheat oven to 375 degrees Farenheit, 190 degrees Celsius

6. Remove the chilled hand pies from the fridge, cut a small slit in each and lightly brush with the egg yolk wash. Sprinkle some sugar over the pies, and bake for about 20 minutes, until they are golden brown and just starting to crack. Remove from oven, and try to let them cool slightly before you taste them.

Menu Plan Monday

It's that time of week again! I must confess, last week's menu plan was not very successful. I think I ended up making 2 of the 7 things I planned, haha! Oh well, maybe better luck this week. There were a couple things that carried over from last week since I didn't make them.

So here is my menu for the week. 

Mon – Leftovers

Tues – Rice & lentils, mushrooms, broccoli

Wed – Ginger Glazed Mahi Mahi  

Thurs – Eggs, fruit, veggie sausage patties.

Fri – Gluten steaks, mashed potatoes, lima beans

Sat – Vegetarian big frank spread, fruit, veggies (picnic at church)

Sun – Enchiladas 

Have a great week! 

Heather 

Ramen Noodles Omelette (Dadar Telur Mie Instant)

1 pack of instant ramen noodles – any flavor (55gr)
2 eggs, beaten with 2 tablespoons of water and a pinch of salt
2 tablespoons onion, finely chopped
1/2 cup cherry tomatoes, halved
2 tablespoons parsely, finely chopped chopped
1 tablespoon cooking oil
Tomato sauce / sweet chilli sauce

Drop ramen noodles into boiling water. Cook for 4 minutes (or according to the package instructions)

Drain the water and the instant powdered stock included in the package. Mix well with a fork till

Heat up an 8″ non-stick pan and drizzle cooking oil on it. Quickly stir fry chopped onions over medium heat for 2 minutes till they are translucent and toss in the tomatoes. Cook for another 1 minute

Put in the noodles and chopped parsely into the pan and mix well with the other ingredients – cook for another two minutes

Try to arrange / distribute the noodles evenly across the pan and also arrange the placement of the tomatoes. Pour the egg mixture slowly by circular motion starting from the outer edge of the pan. Try to cover all surface. If you can’t, don’t worry about it. Just swirl the pan around slightly before the egg sets and it will fill up the empty spaces

Lower heat and cook for 4 minutes. Slide a flat spatula under the omelette and quickly flip over and cook some more till both sides are browned

Serve with your choice of topping sauce or just put your favorite shredded cheese.

Ramen Noodles Omelette (Dadar Telur Mie Instant)

1 pack of instant ramen noodles – any flavor (55gr)
2 eggs, beaten with 2 tablespoons of water and a pinch of salt
2 tablespoons onion, finely chopped
1/2 cup cherry tomatoes, halved
2 tablespoons parsely, finely chopped chopped
1 tablespoon cooking oil
Tomato sauce / sweet chilli sauce

Drop ramen noodles into boiling water. Cook for 4 minutes (or according to the package instructions)

Drain the water and the instant powdered stock included in the package. Mix well with a fork till

Heat up an 8″ non-stick pan and drizzle cooking oil on it. Quickly stir fry chopped onions over medium heat for 2 minutes till they are translucent and toss in the tomatoes. Cook for another 1 minute

Put in the noodles and chopped parsely into the pan and mix well with the other ingredients – cook for another two minutes

Try to arrange / distribute the noodles evenly across the pan and also arrange the placement of the tomatoes. Pour the egg mixture slowly by circular motion starting from the outer edge of the pan. Try to cover all surface. If you can’t, don’t worry about it. Just swirl the pan around slightly before the egg sets and it will fill up the empty spaces

Lower heat and cook for 4 minutes. Slide a flat spatula under the omelette and quickly flip over and cook some more till both sides are browned

Serve with your choice of topping sauce or just put your favorite shredded cheese.

Luscious Fruit Tarts

Now that you’ve got the pastry under your belt, onto the good stuff!

My market dictates that I use either apples, plums or nectarines but nectarines are the way to go for me as my friend Elaine has just given me a basketful  that Peter picked this morning from their laden tree. I'm sure you'll notice the sudden leap in stellar photography! This is courtesy of Elaine Graham. You can see more of her fabulous work on www.fluidr.com/photos/varenneistanbul.

                                                        
How about where you are? Let the season be your guide.
 
You will need 3-4 apples/ nectarines/pears, depending on size and according to the size of your tin or dish. Or half a kilo of smaller fruit like plums. The plums that we are getting here right now are very small so it depends. If you run out of the fruit you had started out using, never mind, just make a pretty pattern in the middle with a different variety!

Prepare the fruit: wash it, peel if necessary, remove stones or pips and then cut in half, quarters, and smaller as you wish. Then arrange them in a circular pattern round and round your dish. You could also just pile it all in if you wanted a more rustic look. You can add some cinnamon (for apple) or nutmeg (for plum) if you feel in the mood. Don’t forget your little shapes if you made any. Finally, sprinkle with granulated sugar and little knobs of butter and stick it in your preheated oven for about 40 – 45 mins. The pastry will turn a beautiful golden brown and the fruit will be all soft and luscious.

  Serve with vanilla ice-cream or of course real cream!

Tips:

• Sprinkling ground nuts over the top of the tart before you put it in the oven makes it look even more attractive. Walnuts are great. Flaked almonds look sophisticated.
• Sometimes the fruit (eg apples) is not particularly juicy and you will end up with a dry old tart. So judge it accordingly: the amount of sugar that you sprinkle should therefore be a bit more (let’s say, 3 heaped tbsp) and likewise the little knobs of butter. They will melt and merge and make your offering more mouthwatering!