Monday 2 February 2009

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.
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Sammon and Vegetable TAGINE

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It's not often i get the tagine out due to its sher size and weight really.
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cooking works on the principle of layering and not stirring. Tenderly steaming the food retaining its natural flavours and splendid jucies.
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A short while later and
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I usually take the base of the tagine staight to the table and we all eat from it.
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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.

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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.

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Reminds me of my own childhood memories and now the kids can experience it to knee high snow to trug through.
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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.
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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
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Until it becomes a thickish mix. NOW add this mix to the chicken and mushroom.
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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
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Roll out a roof for your pie and secure well
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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.
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Made some slits with a knife on the top.
Brush it with egg and allow to brown well in the oven.
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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.
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We had ours with some steamed veg ,
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I must add this pie was really confort food very delish mashaAllah.

Prayers for Peace

Prayers for Peace