Sunflower for Inspiration

 Don't you just love it when the sunflowers come out?

This year they have been my inspiration for a quick and simple watercolour painting.

If you reply with the comment, please. I will add a video in the next couple of days.

Learn to paint a blue and purple hydrangea flower

Every so often I like to paint simple versions of the beautiful flowers in my garden. So watch the video and you will see how easy it is to paint a hydrangea flower.

Clothes peg your raspberries for a bumper crop

I adore raspberries and this is a really good tip to make sure that I have some to eat in the morning.

How to make an envelope from A4 paper

Super fast and easy envelope making in this video. 

How to Fix a gaping dress front

I 

I really didn't want to waste this dress so I came up with a fix and now I can wear it with dignity.

Salmon and Broccoli Quiche

 Salmon and Broccoli Quiche

Pastry to line a 10 inch tin.

150 grams plain flour

1/2 teaspoon salt

90 grams very cold unsalted butter, cut into 1/2-inch cubes

Enough ice water to form a dough.

1. Add flour, salt a to a food processor. Pulse 2 to 3 times until combined.Scatter butter cubes over flour and process until the butter is broken up. (There should be no uncoated butter). The mixture should be lumpy. You really don't want a fine breadcrumb mixture.Transfer to a medium bowl then sprinkle ice water over mixture — start with 3 tablespoons and add from there. Using your fingertips press the dough into itself. Add more water if necessary.Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. 
2. Roll out the pastry into an oblong fold into three. Roll out again. This will help to put layers in the dough and distribute the butter.
3. Roll out and line a tart tin. I used a 10 inch tine with fairly deep sides. Put the pastry case in the freezer for about an hour. This will stop it from shrinking too much.
4. Preheat the oven to about 190C. This very much depends on your oven. If yours cooks at a lower temperature feel free to adjust the cooking temperature.
5. Once the pastry case is frozen put it on a flat surface. Place the piece of foil over it, then press it down over the base and up the sides of the pastry. Turn the edge of foil inwards and crumple it against the sides to create a support that will hold the pastry in place whilst it cooks. I usually add baking beans.
6. Put the pastry case onto the pre-heated tray in the oven and bake for 15 minutes then remove the pastry case from the oven and ease the sides of the foil inwards and carefully lift it away from the pastry case Brush the base and sides all over with beaten egg (use a little from the filling), which will provide a sort of moisture proof coating so that the pastry stays beautifully crisp even after the filling has gone in. Now return the pastry case to the oven for 7-8 minutes.
7. Remove from the oven and leave to cool.
8. Turn the oven down to 180C.

For the filling

4 fillets of salmon

4 eggs

1 head of broccoli steamed until al dente. Break the broccoli up a little.

100ml of double cream

150g cheddar grated

salt and pepper.

Poach the salmon in about an inch of seasoned water. It will only take abour 5 minutes to turn opaque. Leave to cool. Skin and break up into large chunks. Set aside

In another bowl beat the eggs with some salt and pepper and the cream to make a smooth custard base.

Cover the pastry base with salmon. 

Top with broekn up broccoli

Top with the grated cheese.

Pour over the custard mix and return to the oven. 

It should cook in abour 20 minutes but this is only approximate. It's ready when it starts to brown on top but there is still a little bit of a jiggle in the middle.

Mince pies are a Christmas treat that you really shouldn't miss out on.

 Christmas is almost with us and here in the UK one of the traditional treats that most people tuck into is the much loved mince pie. Not made with mince meat but with a delicious mix of dried and fresh fruit. The fresh fruit comes in the form of apples and lemons while the dried comes from currants, raisins, sultanas etc. All will be revealed in the recipe. I use Delia Smith's recipe for my mince meat but I do make a couple of tweaks. I don't like mince meat to be too sweet so I up the lemon juice to give it a sharper edge. I also peel the apples. Who wants to eat thought apple skins. Not me for sure. 

Pop over to Delia's page for the recipe and the method.

https://www.deliaonline.com/recipes/books/delias-happy-christmas/home-made-christmas-mincemeat

You will need to start by making your mince meat. you can do this well in advance or, if you are short of time, buy a large jar. 

The pastry used for these pies is usually shortcrust but I prefer a richer crumbly pastry so I make a pasta frolla, which is an Italian version of pat sucre. It really is yummy so please give it a go.

Ingredients for Pasta Frolla 

200g plain flour. If you can get ‘00’ flour this is the best. 

120g butter I used salted. If you use unsalted you will need to add a big pinch of salt.

90g sugar The finer the sugar, the crispier the pastry.

2 egg yolks

Grated rind of half a lemon or a teaspoon of vanilla essence.

Start by creaming the butter, lemon rind and the sugar.

When you have creamed the mixture for about 5 minutes, beat in the egg. 

Mix in the flour until the mixture comes together and forms a soft dough. Put in the fridge for 30 minutes. The butter will firm up and make it easier to roll out the pastry.

Working with about a third of the dough at a time cut out rounds that will fit your pie tin. Remember to keep enough pastry back to cut out the lids.

Fill each pie with mince meat and top with a lid. brush with milk and cook at approx 180C until a golden brown. Remove from the oven and cool a little before removing from the tin. Dust with powdered sugar and enjoy warm with the breath of the oven still on them.