pasty
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So I’m feeling kind of in to British food at the moment. I know, people are generally down on British food but I’m defying them. In fact, I am issuing a challenge. I’m going to make British food for the entire week and it’s going to be brilliant! I’m kicking off Brit Week with a quintessential item: the pasty. A note on pronunciation: the “a” is pronounced like the “a” in past or last rather than paste. I recently acquired a British cookbook, The National Trust Complete Traditional Recipe Book by Sarah Edington, which had a recipe for Cornish Pasty. I was more in the mood for chicken than beef, so I decided to go the chicken curry route. As

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I had yet more peaches sitting around and was craving something rustic and homey, so I decided to make little pocket peach pies. I made two different versions and this is the second and vastly superior version. It hearkens from a blog called Family Kitchen. The pies are sweet, but not too sweet and are good for many things such as dessert, breakfast and anytime snacks! As a bonus, all that peachy goodness is wrapped up in a neat little pocket so it’s super portable!   Pastry: 3 C Flour 1/4 tsp Salt 1 1/2 sticks Butter 5 tbsp Ice Water 1 large egg 1 egg yolk, mixed with 1 to 2 tbsp water       Filling: 4-5 peaches,

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