Last night I made chicken stew with dumplings… the english kind stuffed with thyme and mustard. Not the kind with potatoes in… I think my body would have died of carb overload if I had eaten potato too. As always, the stew began as a healthy affair. Lots of onions and garlic, broccoli, spring onions, stock and very little oil. But then came the dumplings… and the CREAM. I find when I have put too much vinegar or salt into a dish, a bit of cream and water helps a lot. But it doesn’t help one in being healthy… which was my failed goal last night. But oh well.. I will have a salad for lunch and get the hell over it. It was delicious.. and I think dumplings should be made more. I like to think of them as England’s answer to soul food.
Anyway, moving swiftly on to the topic at hand – these are my latest recipe – I didn’t really know if they were pies or not.. so I would like to call them flats. Or pie flats if we must. I made some shortcrust pastry and added ground almond, then stewed some apples and strawberry with a dash of sugar. And taddda! I like the rustic look as you all know by now – making things look perfect doesn’t make them appetizing for me. I like a bit of a rough finish!
This recipe can apply with any stewed fruit… so if you have some oldish looking fruits lying around, then just put them in a pot, stew them – stuff them in some almond pastry and bake away!
Here’s how you do it:
200g plain flour
50g ground almonds100g butter, diced
2 tbsp sugar3 tbsp COLD wate
Stewed apple & Strawberry
1. Preheat the oven to 175°C
2. In a bowl rub together the butter, flour and ground almonds until they make a breadcrumb consistency.
3. Add 2 tbsp of sugar and pinch of salt and mix together
4. Add 3 tbsp of cold water and mix together until completely mixed and dough like
5. Cling film and leave to chill for 30 mins
6. Remove from fridge – divide into 4 or 5 pieces and roll each piece out separately on a floured surface until about 0.5 cm think (or a bit less if you like really thin pastry)
7. Add some of the stewed fruit into the middle of each rolled out piece and fold the edges of the pastry in, in a design of your choice. (I just pinch the edges together with my fingers to secure the pastry is together)
8. Bake for about 15-17 minutes until golden brown and no longer soft in the middle
Stewed apple & strawberry:
1. Wash fruit & cut green part of strawberry off
2. Core the apples and slice
3. Add strawberries, apples & sugar to a pot with 3 tbsp water
4. Cook on medium heat until soft
Also…. this is what I look like half way through baking… ALWAYS – taken by my very helpful flatmate:
As you can see… I suck at not getting flour on my face and in my hair…
Also, thanks to everyone who came down to Maybachufer to buy my cakes at the market on saturday! It was really fun and I will let you all know when I am doing it again – hopefully this time with coffee and tea!