Nom nom nom

by bezzle

i’m not in a very weekend-y mood, but here’s a nice song:

ho hum, i wish i could blog more of my everyday stuff.  but most of it’s either too mundane or embarrassing.  there are random bits, like my science teacher giving us the finger (deliberately or innocently?) while he was talking about genentics and then kiran, i think, interjects with “woah, look at his knuckles!” which are all knobbly.

so, foodie stuff! ~

i have a pie and tart recipe book in my bookshelf somewhere, i think it was on one of those discount displays in a bookstore and mum just bought it and never used it.  i’ve used some of the simpler recipes with quite easy to procure ingredients.  here’s one of mine (and mum’s) favourites:



 2 cups plain flour

125g butter, chilled and cubed

2-3 tablespoons iced water


3 potatoes

30g butter

2 tablespoons oil

2 cloves garlic, crushed

2 leeks, sliced

500g English spinach

1 cup grated cheddar

4 eggs

1/2 cup cream

1/2 milk


Place the flour in a food processor, add the butter and process for about 15 seconds until the mixture is crumbly.  Add the water and process in short bursts until the mixture just comes together when you squeeze a little between your fingers.  Add a little more water if necessary [i always end up adding a lot more water :/].  Turn out onto a floured surface and bring together into a ball.  Wrap in plastic and refrigerate for at least 30 minutes.  Roll out between two sheets of baking paper until large enough to line a 21cm loose-based fluted deep tart tin [i don’t have one, i don’t think it matters, so long as everything fits and is roughly the same].  Place on a baking tray and refrigerate for 20 minutes.

Peel and thinly slice the potatoes.  Melt the butter and oil together in a frying oan; add the garlic and sliced potatoes.  Gently turn the potatoes until they are coated, then cover and cook for 5 minutes over low heat.  Remove the potatoes with a slotted spoon [i don’t know why it has to be a slotted spoon.  i don’t think we even own one.], drain on paper towels and set aside.  Add the leeks to the pan and cook until they are softened, then remove from the heat.  Wash the spinach and put in a large saucepan with just the water clinging to the leaves.  Cover and cook for 2 minutes, or until just wilted.  When cool, squeeze out the water with your hands, then spread out on paper towels to dry.

Preheat the oven to 180 degrees Celsius.  Cover the pastry shell with baking paper and spread with a layer of baking beads or rice.  Bake for 15 minutes [this is called blind baking, so wet fillings don’t leak through].  Remove the paper and beads and bake for 15 minutes.

Spread half the cheese over the bottom of the pastry base, top with half the potatoes, half the spinach and half the leeks.  Repeat these layers again.  Mix together the eggs, cream and milk and pour over the filling.  Bake for 1 hour and 20 minutes, of until firm.  Serve warm or cold.