Pastry, rolled out and used to line a greased sandwich tin.
4 eggs
2 cups of milk
1/2 tsp. salt
1/2 cup of sugar
Ground nutmeg, to taste
Crack eggs in a sauce pan and add milk, salt and sugar. Beat gently to mix over a medium heat. Add the nutmeg and stir in. Keep on the heat until the mixture is hot.
Place the mixture into the pastry case, and bake the tart for 30 minutes at 180C.
Allow to cool before serving.
Pastry, rolled out and used to line one or more pie dishes. [The mixture will make three of the above sized pies.]
400g diced stewing steak
2 medium carrots thinly sliced
1 large onion finely chopped
1 bottle of ale [eg, Spitfire Ale]
1 beef oxo cube
black pepper [to taste]
1 tsp. olive oil
This dish can be made in different ways. I prefer to use a slow cooker for the filling and thus this dish takes around 9/10 hours from start to finish. I find that slow cooking the beef aids the flavour. However, you can cook the filling in the oven in around 2 hours, or on the hob, if you prefer.
Heat the oil in a frying pan. Add the onion and cook until soft [around 5 minutes]. Add the beef and brown its exterior. Transfer the beef and onion to your desired dish [an oven-proof or slow cooker dish]. Add the carrots and pour over the ale. Crumble in the oxo cube and black pepper and stir.
Place in a pre-heated oven, at about 180C, for 2 hours or in a slow cooker on the 'high' setting for up to 8 hours.
Once cooked, spoon into the pie cases. Top with extra pastry and make one or two cuts in the top [see the image]. Cook at around 200C for 30 minutes.
They can be eaten immediately or cooled to be frozen for a later date.
Pastry, rolled out and used to line a greased sandwich tin.
2 small eggs
1 tbsp. butter
2 tbsp. grated Cheddar cheese
1 tbsp. dried basil
3 tomatoes, skinned and finely chopped
1 small onion, chopped
1/3 cup of single cream
Salt and pepper [to taste]
Pre-heat oven to 200C.
Melt the butter in a frying pan, add the onion and fry for 5 minutes. Remove from the pan and spread over pastry-case bottom. Arrange the tomatoes over the onions.
Combine the cream, eggs and cheese. Stir in the basil and season to taste. Pour over the tomatoes and onions.
Place the dish on a baking sheet [to collect any spillages] and bake for 40 minutes.
Can be eaten hot or cold and can be cooled and frozen if desired.
