Mince Pie

Mince Pie

Ingredients

PASTRY:
Pastry is for top and bottom crust using an 8" pie plate
8 oz. (220 g) all-purpose flour
a pinch of salt
2 oz. (50 g) room temperature lard, cut into small pieces
2 oz. (50 g) room temperature butter, cut into small pieces
2 tablespoons ice water
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MINCE PIE INGREDIENTS:
1-1/2 lbs. ground beef
*You can use a blend of beef and pork if you like.

1 large onion, finely chopped
2 garlic cloves, minced
1 can Campbell's condensed Golden Mushroom soup or Cream of Mushroom soup

6 tablespoons beef stock
1-1/2 tablespoons Worcestershire sauce or 4-1/2 teaspoons
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon onion powder
a few drops of cooking oil

Directions

PASTRY DIRECTIONS:
Sift the flour and pinch of salt into a large bowl.
Add the lard and butter using a knife to mix it into the flour until it is blended.
Lightly rub the fat into the flour with your fingertips until the mixture is crumbly.
Add 2 tablespoons water, a little at a time, blend the dough together with your fingertips.
When enough water is added, the pastry should leave the bowl fairly clean.
Put the pastry in a plastic food bag and leave it in the refrigerator for 30 minutes to "rest".
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MINCE PIE DIRECTIONS:
Preheat oven to 400° F / 200° C
Saute onions and garlic in a large skillet on medium heat until caramelized.
Leave them in the pan, uncovered, stirring every few minutes until they are light brown.
Add spices, sauces and soup.
Simmer the mixture gently for about 10 minutes and thoroughly heated.
Roll out the pastry and line the greased pie plate.
Add the meat into it.
Cover with a second pie shell, trim edges neatly of excess dough with a knife and press the edges of the top and bottom crusts together really well with the back of a fork to seal in the meat filling.
Brush the top of the pie shell with a little oil so it browns nicely in the oven, and cut four or five small slits in the top so the steam within can escape as it bakes.
Bake in a pre-heated oven for about 30 minutes or until the crust is golden.
Serve with potatoes, your favourite vegetables and gravy.
Serves 4.

Scotch Broth

Scotch Broth

Prep. Time:25m Cooking Time: 80m Serves:4

Ingredients

2lb / 1 kg lamb or mutton, trimmed of fat
*I prefer using lamb shanks but it's up to you.
1 large onion,
1 large leek, rinsed and chopped
3oz / 75g split peas
3oz / 75g pearl barley - I always add more barley
3 carrots, pealed and diced
1 medium swede(rutabaga), peeled and diced
water or broth

Directions

Soak the peas and barley for an hour or so
Rinse under cold water and drain
In a large pot sweat the onion in a little butter or lard to soften
Add the meat and cover with water
Bring to the boil, and skim off the surface deposit
Add the pre-soaked barley and peas
Simmer for 40 minutes
Add the remaining vegetables
Continue simmering gently until just cooked.
Remove the lamb bone, leave to cool
Take meat off the bone and chop it. Then return the lamb to the soup.
Add parsley just before serving.
Serve steaming hot and with homemade rolls or bread.
Serves 4-6 people depending on the appetites.

Chocolate Chip Cookies - Low Fat

Chocolate Chip Cookies That are Low in Fat

By Fiona Haynes, About.com

 

It's hard to believe these chocolate chip cookies are low fat. By using half the normal amount of butter, and substituting an egg white for a whole egg, these make a wonderful and almost guilt-free indulgence. The chocolate flavor is enhanced by using cocoa powder as well as the chocolate chips. And by using mini chocolate chips, we're making a smaller quantity go a long way.

Cook Time: 9 minutes

Ingredients:

• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 egg white
• 1 tsp. vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 cup cocoa powder
• 1/3 cup miniature chocolate chips

Method:

Preheat oven to 375 degrees.

In a large bowl, beat butter and sugars together with an electric mixer until creamy. Add egg white and vanilla and mix until well blended.

In a medium bowl, combine flour, baking soda, salt and cocoa powder. Gradually add flour mixture to egg and sugar. Use a wooden spoon to work the dough together. Don’t worry if the dough seems a little crumbly at first. Stir in chocolate chips.

Drop cookie dough by the teaspoonful on to a cookie sheet lined with parchment paper or a silicone mat if you have one.

Bake for 8-10 minutes. Cool on cookie sheet for 1 minute, then transfer to wire rack to cool completely.

Makes 30 cookies

This recipe can be easily doubled.

Citrus Cake

Citrus Cake Here is a tasty, tangy cake which is best made with pure juices of the citrus fruit.

Cake Ingredients:
8oz (250g or 1 stick) butter / margarine
8oz (250g or 1-1/4 cups) caster sugar or fine granulated sugar
12oz (350g or 3 cups) self-raising flour (all-purpose flour with baking powder)
4 eggs
1/2 cup orange juice
1/2 cup lemon / lime juice mixed
I like to add 1 Tbsp. of orange and lemon zest.
Butter Cream Icing Ingredients:
12oz (350g or 2-1/2 cups) confectioners' sugar (frosting)
6oz (175g or 1-1/2 sticks) butter or margarine
2 Tbsp. orange juice
2 Tbsp. lemon juice (or lime juice)
Method:
Preheat the oven to 160C (320F or Gas Mark 3) or 10C less if a fan assisted oven.
Mix the margarine and sugar together and cream until light and fluffy.
Then beat in the eggs, one at a time.
Stir in the fruit juices and the flour and mix well.
Pour the mixture into a cake tin measuring 8"x12"x1½" (20cmx30cmx3.5cm) which has been lined with baking parchment and spread evenly.
Bake in the pre-heated oven for roughly 35 minutes.
Allow the cake to cool in the tin before removal and storage in an air-tight container.