Home made Valuvents

With the left over pastry from my earlier chicken pie , i decided to try some valuvents. They didn't come all that good but edible alhamduilah. I stuffed them with prawns, spring onions, parsley and sweetcorn.

Sammon and Vegetable TAGINE

It's not often i get the tagine out due to its sher size and weight really.

cooking works on the principle of layering and not stirring. Tenderly steaming the food retaining its natural flavours and splendid jucies.


A short while later and

I usually take the base of the tagine staight to the table and we all eat from it.

Snowed in

It started snowing a little last night, after the bitterly cold days of past not a surprise. so this is how it looked last night and the kids were excited.




This morning it was a different story, with a lot of snow and no public transport school are closed. Kids are at home they have been outside playing in the snow , for the younger ones its their first experience in snow.



Reminds me of my own childhood memories and now the kids can experience it to knee high snow to trug through.



so preety and clean looking the white sheet of crispness.

Chicken and Mushroom Pie

Sweat some onion in a pan with a little oil, add the chicken pieces and sliced mushrooms. i added some sweetcorn too. Spice it a little to your taste. I kept it very bland just salt and pepper mind you i sneaked a little cumin in mind you i added some All spice too well not so bland after all.

In the mean time add some butter to the pan and about a table spoon of cornflour mix well , add a little milk. Dissolve a veg's stock cube into about 400mls of hot water, add this mix to the pan and allow to heat


Until it becomes a thickish mix. NOW add this mix to the chicken and mushroom.

Roll out your pastry , i used puff pastry made. Line your pre oiled dish with the pastry sheet . Fill it now with the cooled filling mix

Roll out a roof for your pie and secure well

I made a tin foil frame i don't know the proper name for it but its to prevent the pie opening during baking and the filling spilling from the sides.

Made some slits with a knife on the top.
Brush it with egg and allow to brown well in the oven.

Now once cooked allow it to cool as it will hold a firm texture and not run , as my lot were hungry mine was cut whilst still hot.

We had ours with some steamed veg ,



I must add this pie was really confort food very delish mashaAllah.