I haven’t forgotten…
I have done some baking but not a lot. And since I’m kind of on holiday I’ve not baked any bread but we’re buying at the moment. There’s a nice little bakery in a village nearby… They actually bake on the premises so I don’t feel too bad about it…
The whole story is a bit long but our flat was rented out for a year and it’s just been done up and is getting furnished again. I have to improvise in the kitchen a bit when I notice while making something that I haven’t got certain equipment at hand.
This was the case with this Chicken Pie. I made pastry. Now Mr Meike’s Kitchen had stocked the kitchen after I sent him a shopping list. He’d decanted flour into a container and labelled it “self-raising” but there is also another, closed bag of self-raising flour. One of them was meant to be plain… So I’m using the open one as plain, in the hope that it’s right…
I had found a recipe for a Chicken Pot Pie here which I used as a guide to make my own.
Ingredients for the pastry:
360g flour – which may, or may not, be self-raising
1 tsp salt
2 tbsp cold water
1 sprig of rosemary
I had to roll out the pastry with a pint glass as there was no rolling pin… I used about two thirds for the base and somehow got it into a baking tray… I blind baked it at 200°C (although I’m not sure whether our oven here is accurate) for 10 minutes.
I didn’t get to eat the pie when it first came out of the oven. When I had some the next day, it was soft (I don’t want to say it was soggy…) but it was tasty.
Ingredients for the Filling:
The meat of about one and a third roast chicken
A colander full of frozen mixed veg
Olive oil and butter
Milk and water
Salt, pepper, cayenne pepper
A sprig of rosemary
I took the veg out before I started making the sauce in order to let it thaw a bit. The sauce was just a simple thick white sauce to coat the chicken and veg. I stirred it together the best I could and spread it over the pastry base before covering it with the remaining pastry.
Bake for half an hour at 200°C.
The men in the house liked it and that’s good enough for me.
Making cookies with the kids is a good idea when the weather isn’t great. So the other day, when Miss Meike’s Kitchen was busy lining up matchbox cars on the lowboard, Master Meike’s Kitchen and I made Double Choc Chip Cookies. He did a very good job chopping some dwrk and white chocolate. I was very impressed.
We used my cookies recipe but used self-raising flour (due to no baking powder in the cupboard), only caster sugar and no vanilla. The dark chocolate unfortunately dominated the white and I really should have thought of that but I suppose they added to the flavour so it’s ok.
The cookies were dark at the bottom and pale on top but they went from this