Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.
"Summer afternoon, summer afternoon, the two most beautiful words in the English language"
~Henry James
Showing posts with label pies and bakes. Show all posts
Showing posts with label pies and bakes. Show all posts

Thursday, 3 April 2014

Chicken and Tarragon Pot Pie

 photo SAM_3727_zps10227ba9.jpg

We do love a pot pie in this house, especially when they are homemade.  My mom always made great pot pies when I was growing up . . . every roast dinner almost guaranteed a pot pie made from the leftovers within a day or two.  We LOVED pies flat out.  If it was in a crust . . . we were happy campers full stop.    

 photo SAM_3728_zps00831e93.jpg

We even loved the frozen pot pies that my mom would buy on sale from time to time . . . you know the ones I mean . . . lots of gravy, peas and carrots and a few bits of beef or chicken or turkey, depending on what kind they were.   We just loved pie.

 photo SAM_3729_zpsf4bab170.jpg

Happy to say my taste has gotten a lot better since I grew up.  I would never be happy with one of those insipid frozen pies now . . . not when I can make one of my own at home that would be a lot tastier, and it's not all that hard either when it comes right down to it.  Seriously.

  photo SAM_3730_zps470d0aef.jpg

It really only takes a tiny bit of effort and you can have a delicious pot pie on the table in no time at all. I love this pie with it's lovely rich and creamy tarragon sauce, filled with peas and carrots . . .  and tasty chunks of chicken . . . leek and onion . . .  all tucked beneath that flaky puff pastry crust.   This be good eating all round.   No question at all.  I do so hope you will give it a try.  I guarantee you will be converted.  I think you'll plan on having leftovers from now on, just so you can make it.  ☺

  photo SAM_3726_zpsd425d832.jpg

 *Chicken and Tarragon Pot Pie*
Serves 4 to 6

A delicious version of an old time favourite with a lovely rich sauce which has been lightly flavoured with tarragon, chives and parsley. Puff pastry tops it.  What's not to like?

For the sauce:
50g  butter (3 1/2 TBS)
35g plain flour (4 1/4 TBS)
500ml of hot chicken stock (2 1/4 cups)
100ml of single cream (generous 1/3 cup light cream)
several sprigs of fresh tarragon, leaves stripped off and chopped coarsely
a small bunch of fresh chives, chopped
the leaves from a small bunch of flat leaf parsley, finely chopped

You will also need:
1 TBS olive oil
1 TBS butter
1 medium onion, peeled and chopped
2 medium carrots, peeled and sliced
2 trimmed leeks, cleaned and thinly sliced
a splash of white wine
500g of cooked chicken, cut into bite sized pieces (a very generous pound)
75g of frozen peas (1/2 cup)
1 sheet of ready rolled puff pastry, all butter if possible
1 small free range egg, beaten with 1 tsp water
sea salt and freshly ground black pepper

 photo SAM_3732_zpsc28c0d58.jpg

Preheat the oven to 190*C/375*F/gas mark 5.

Heat the oil and butter in a large non-stick skillet.  Once the butter begins to foam, add the onion, carrots and leeks.  Cook, stirring occasionally, without browning, until soft.  Season well with some salt and pepper, add a splash of wine and cook for several more minutes.  Stir in the chicken and peas.  Remove from the heat and pour into a 12 by 8 inch baking dish.   Set aside.

To make the sauce, melt the butter in a heavy based saucepan over low heat.   Whisk in the flour and cook, stirring, for about a minute.  Slowly whisk in the hot stock and cream, whisking constantly.  Whisk and simmer until the mixture thickens.   Season well with salt and pepper.  Stir in the herbs.  Taste and adjust seasoning as necessary.  Pour this mixture over top of the chicken.  

Unroll the pastry on a lightly floured surface.  Lay the sheet over top of the filling.  Trim the edges to sit just inside the edge of the pie dish, and then crimp the edges decoratively.  Score the pastry lightly in diagonals with a sharp knife, taking care not to cut all the way through.  Beat the egg together with the water and then brush the top with some of this egg wash.   Cut a slash in the centre to vent for steam.  (I use my kitchen scissors and cut it in a criss cross.)  Sprinkle lightly with some sea salt and black pepper in a decorative manner.

Bake for 30 to 40 minutes, until golden brown.  Serve immediately.  We like to have some mash and veg on the side as well.

Sunday, 27 January 2013

Easy Cinnamon Puffs

  photo SAM_4411_zps597a4b15.jpg

 I had some puff pastry in my refrigerator which needed using up today.  I had in mind to make some Portugese Custard Tarts, but I didn't have enough eggs and actually, in all truth . . .  I was feeling more than a little bit lazy.   What's a gal to do.

  photo SAM_4424_zps46387d57.jpg

I always love those little puff pastry creations you can buy at the grocery shops over here.   They call them Danish Pastries, but really . . . they are not like any Danish Pastries which I am well acquainted with.   They are basically just puff pastry re-interpreted in a variety of tasty ways . . . like spread with custard and raisins or rhubarb and rolled up, or folded over custard and raspberry jam with little slits cut into the tops, etc.  You get the picture I am sure.

  photo SAM_4419_zps01dcb374.jpg

I am a sucker for anything in pastry . . . especially sweet things in pastry, but you know . . . those fancy pastries don't come cheap!  You pay a lot for them, and you only ever get two or at most three in a pack.   If you have a hungry family breathing down your neck, you would need to buy two or three packs to have enough for everyone and please them all.

 photo SAM_4418_zps0eadb930.jpg

The truth is that,  for probably not much more than the cost of a packet of puff pastry, you can actually get multiple  tasty treats, which are not only delicious, but very easy to make as well.

  photo SAM_4417_zps62a8a431.jpg

Today I just simply spread it with some softened butter and sprinkled it with brown sugar and cinnamon.  Then I sprinkled milk chocolate chips over top, rolled it up, cut it into slices and then baked them.

  photo SAM_4415_zpsb6f24d2b.jpg

Easy peasy, lemon squeasy!  But there are so many other things you could do to jazz it up even more, like adding some toasted and chopped nuts, or bits of dried fruit.   You could do white chocolate chips, dried cranberries and pistachios!   Orange zest and dried dates and toasted walnuts.   Butterscotch chips, lemon zest and chopped sultanas.   The possibilities are positively endless!

  photo SAM_4413_zpsa0cd0498.jpg

This is a simple idea that you can grab and run with like the wind.   Your imagination is your only limit!   mmm . . . dried blueberries, lime zest and chopped almonds . . . you see . . . my imagination is STILL running wild!
Food is supposed to be fun and inspiring, and so is cooking!  Enjoy it!  Life is too short not to.

  photo WOW_zpse84f48de.jpg

*Easy Cinnamon Puffs*
Makes 12
Printable Recipe

Nothing could be easier.  A lot cheaper than buying the ready made ones in the shops!  So tasty too!  In fact, downright delectable!

1 packet of ready roll all butter puff pastry 
(One sheet, about 15 by 12 inches, thawed if frozen)
softened butter
100g soft light brown sugar (1/2 cup packed)
2 tsp ground cinnamon
90g of milk chocolate chips (1/2 cup)
1 egg yolk beaten with a touch of water

To glaze:
130g icing sugar, sifted (1 cup)
few drops vanilla

 photo Tempting_zpseff1b326.jpg

Preheat the oven to 200*C/400*F/ gas mark 6.   Line a large baking tray with some baking paper, or two smaller ones.

Unroll your puff pastry.  Spread it all over with the softened butter.   Mix together the cinnamon and brown sugar.  Sprinkle this evenly over top.  Sprinkle evenly with the chocolate chips.   Roll up from the short end, pressing all together tightly.   Using a sharp knife cut into 1 inch slices.  Carefully slide them onto the prepared baking tray.  Flatten each one slightly with your hand by pressing down gently.   Brush each with some of the beaten egg.   Bake for 10 to 15 minutes until puffed and golden brown.  Some of the filling will ooze out, but that's ok.   Immediately upon removal from the oven scoop them off onto a wire rack to cool completely before proceeding.

Whisk together the icing sugar, vanilla and enough milk to give you a thick drizzle.   Drizzle this decoratively over top of the puffs.   Enjoy!

Note:   You can go whole hog with these and add chopped toasted pecans or walnuts, chopped raisins, or cranberries.   Make them your own!

Thursday, 13 December 2012

Pastry Topped Cauliflower Cheese Bake


I think Cauliflower is one of my favorite vegetables, and cauliflower cheese is one of my favourite things to do with it . . .  with a dish like that you don't really need any meat . . . rich and indulgent and very, very tasty.

Today I decided to kick it up a notch or two and added a puff pastry crust.  Talk about good . . .
 I love pies of any kind.  If it's got a crust on top . . . I'm well ready to get stuck in!

I cheated a little bit today and used a few cheat ingredients to make the sauce instead of making one from scratch . . .


It's ok to do that sometimes . . . especially if you are feeling rather lazy as I was today . . .

A tin of condensed mushroom soup, some chicken stock, and a tub of Herb and Garlic Boursin, plus a bit of grated cheddar worked a charm.

Just make sure you drain your cauliflower really well . . . so that the sauce stays nice and thick.

I like to brush the top of the crust with a beaten egg yolk and then sprinkle it with some sea salt flakes and a bit of crushed black pepper to give it added flavor and texture . . . not to mention, it makes it all look even tastier, don't you think???


This went down a real treat and stretched one cauliflower a really long way.  Oh my . . . I can't wait for the leftovers tomorrow . . . in fact . . . I may even sneak a tasty little bit right after I finish here . . . tasty tasty!

Easy . . . simple . . . and delicious.  It's what works for me.

*Crust Topped Cauliflower Cheese Bake*
Serves 4 to 6
Printable Recipe

Cauliflower cheese just got better!

1/2 of a 250g tub of Herb & Garlic Cream Cheese (1/2 cup)
1 tin of Campbells condensed cream of mushroom soup (10 ounce)
125ml of hot chicken stock (1/2 cup)
1 large head of cauliflower, trimmed and broken into florets
salt and pepper to taste
120g of strong cheddar cheese, grated (1 cup)
1 sheet of all butter ready rolled puff pastry
1 small free range egg yolk beaten with a touch of water
flaked sea salt and coarsely ground black pepper

Preheat the oven to 200*C/400*F/ gas mark 6.  Cook the cauliflower in a pot of lightly salted boiling water for about 5 minutes until crispy tender.  Drain well. Return to the saucepan.  Stir together the stock, soup and cheese.  Pour over the cauliflower and gently stir to combine.  Pour this mixture into a shallow rectangular or oval dish.  Cover with the puff pastry pressing the edges against the edge of the dish to seal.  Brush the surface of the pastry with the beaten egg and sprinkle with some salt and pepper.  Cut a few slits in the top with a sharp knife to vent.  Bake for 30 minutes, until heated through and the pastry is puffed and golden brown.

Tuesday, 25 September 2012

Macaroni Cheese Pies


One place I have not really visited yet during the 12 years I have been here in the UK is Scotland, not unless you count a flying visit up to Gretna Green one day while we were on Holiday one year in Cumbria.  It was only about an hour from where we were staying so we thought why not.  It wasn't Scotland proper, even though it was truly an interesting place to see.

 photo 1920e0217997c343c24c9402354e518c_zps4658bebe.jpg

I have always had a certain amount of affinity for the Scots . . . probably due to my latent Scottish Ancestry . . . and to the sight of both Mel  Gibson and Liam Neeson in kilts.  Be still my heart.  Do you think Scottish men really looked as good as all that way back when??  I dunno, but I sure like to think that they they did!  Yes, I also hold a certain yearning and love in my heart for historical romance novels about Scottish Lairds and clansmen . . . and Vikings . . . but we won't go there today, we're talking about the Scots.


The Scots are known for having wild temperaments, fabulous accents, huge calves, hairy cows . . . and their appetites for strange and unusual foods . . . like Haggis, Tatties and Neeps . . . and deep fried Mars Bars.  I have never tried anything but the vegetarian Haggis, and it was quite good . . . likewise the Tatties and Neeps . . . I don't think my heart could withstand the onslaught of a deep fried Mars Bar . . . but they do sound oddly appealing in a gluttonous sort of way!


Today I learned about a favourite hearty snack which hails from the bonny bonny land up North of us . . . Macaroni Cheese Pies.  Yes! Macaroni Cheese Pies!!


Think of it . . . your favourite supper dish . . . except in a pie.  Deliciously rich macaroni and cheese . . . all rich and moreishly cheesy . . . baked in a crisp and brown,  hot water pastry crust.    Apparently every baker has their own delicious version.


This is mine.  I like to use a combination of cheeses in my macaroni cheese.  A nice strong well flavoured cheddar, some Red Leicester for colour and taste . . . and some sharp Parmesan for yet another layer  of flavour.  I make my sauce extra rich with the addition of a bit of single cream, which helps to loosen the sauce just a little bit and give it additonal scrumminess.


This hot water pastry is very easy to make.  I don't think I've made pastry that was this easy to make before.  I had never attempted to even try, always thinking that it must be very difficult, but it wasn't difficult at all, or even labour intensive.  It is what is often used to make raised pork, chicken or ham pies . . .  very sturdy and crisp . . . and forgiving.  I baked my pies in stainless steel cooking rings, about 4 inches in diameter and about 2 inches tall, but you can use pie tins if you want.  Individual ones are best, or you could even use large muffin tins or individual ramekins.


They're really rather tasty I think, although I cannot imagine eating one as a snack.  To me this is a meal.  Delicious served hot, straight out of the oven with some rustic chips and ketchup on the side . . . or even at room temperature, making them the perfect portable lunch.

I do hope you will give them a try.  I think you'll be most pleasantly surprised.  Next time I think I'll add little bits of ham or crisp bacon to the mix, or broccoli,  maybe a bit of chopped tomato.   Or how about some crumbled Stilton and Walnuts?? Sounds positively scrummy!


 *Macaroni Cheese Pies*
Makes about 6
Printable Recipe

Apparently this is a favourite snack from Scotland.  You can use your own favourite macaroni and cheese recipe or the one I have posted here.  You will want to make your macaroni and cheese first so that it can be cold when it comes time to put it into the pies.

For the macaroni cheese:
2 TBS butter
2 TBS plain flour
250ml of whole milk (1 cup)
50ml of single cream (1/4 cup)
1/2 pound of grated cheese (a good strong Cheddar, Red Leicester, Parmesan)
(In whatever quantities you want, I basically use 1/2 cheddar, and 1/4 of each of the other two)
a healthy splash of hot sauce (Tabasco, etc.)
fine sea salt and freshly ground black pepper to taste
a pinch of freshly grated nutmeg
150g of macaroni, cooked as per package directions, drained and rinsed (about 1 1/2 cups)

For the pastry:
250g of plain flour (2 1/2 cups)
3/4 tsp salt
50g of solid white shortening, or lard
125ml of boiling water (1/2 cup)

More grated cheese to top

First make the macaroni and cheese.  To make the sauce place the butter into a saucepan over medium heat.  Melt and once it just begins to foam, whisk in the flour.  Cook, whisking for about a minute.  Slowly whisk in the milk, whisking constantly until the mixture bubbles and begins to thicken.  Whisk in the cheeses a bit at a time, allowing each addition to melt before adding the next.  Stir in the hot sauce and seasonings.  Taste and adjust as necessary.  Stir in your cooked and drained macaroni.  Cover with a piece of cling film and set aside to cool completely.

To make your pastry.  Measure the flour into a bowl along with the salt, whisking both together.  Drop the fat in bits over top.  Pour the boiling water in all at once and stir quickly together with a fork until well blended.  Once you can easily handle it, tip it out onto a lightly floured surface and knead it gently until smooth.  Cover with the bowl and allow to rest for five minutes.

Preheat your oven to 400*C/200*F/ gas mark 6. 

Take 6  metal pastry rings, about 4 inches in diameter, and place them onto a baking tray.  Roll your pastry out on a lightly floured surface until it is 1/4 inch thick.  Cut out rounds large enough to fit into the metal rings with a bit of overhang.  Carefully fit the pastry into the rings, pushing it into the sides at the bottom all the way around with your knuckles to fit.  Once you have them lined properly, take a rolling pin and roll it across the tops to cut any excess pastry away.  Discard any excess.  Fill each of the rings with a portion of the macaroni cheese, filling them to just below the pastry edge.  Sprinkle each with some more grated cheese.

Bake in the heated oven for about 35 minutes, or until a rich golden brown.  Loosen the edges of the metal rings with a sharp knife and allow them to cool for 5 minutes before removing the metal rings to serve.

Best served hot or warm with some tomato ketchup and chips (French Fries) on the side.

Tuesday, 21 August 2012

Chicken Pot Pie with Rapscallions, Tarragon and Lemon

True confession here . . . we like chicken in this house. It is what we eat the most of when it comes right down to it. We only very rarely eat anything else. We may have fish of some sort once a week, and occasionally a chop or some such . . . but frequently, it's chicken.

I admit freely . . . Ibuy only free range chicken. Organic is not so important to me . . . but free range is. I like to eat happy chickens. The Toddster used to work on a battery farm a long time ago, and I worked in one grading eggs many years ago. We both found it very disturbing and neither one of us stuck with the jobs for very long . . . I know that free range costs more . . . but I would rather support an industry which is humane, than one that isn't. If it means we don't eat chicken as often because of the cost . . . so be it.

I can make a little bit of chicken go a very long way. Just ask Todd. I usually buy whole chickens and cut them up myself. After cutting, I separate the parts and place them individually into freezer bags. Nothing is wasted. I freeze the backs for soups and stocks. The wings get bagged up, frozen and used for scrummy appetizers . . . and sometimes soup too. I leave some of the legs as whole quarter portions, with the thigh and drumstick together, and then I cut some of them into thighs only and drumsticks only. The breasts also get portioned, wrapped and frozen. I like to freeze them individually so that I can take out as many or as little as I want. I place them in their wrapping on a baking tray and freeze. Then I pop them into freezer containers which I have clearly marked with dates etc.

Occasionally I will treat us to a whole roast chicken . . . that is a rare treat. I usually buy a large one and it becomes an occasion . . . rubbed with lots of butter and olive oil, stuffed with garlic and lemons and thyme . . . scattered with sea salt and cracked black pepper, and roasted until it is moreishly succulent and hard to resist . . . but even that I squeeze like a penny to get the most out of it . . .

The roast on the day . . . perhaps sandwiches or a tasty casserole the day after . . . and a delicious soup on the next . . . you do what you have to do in today's economy . . . but with a conscience. It is possible . . .

The Toddster loves pie. He doesn't care . . . sweet or savoury . . . he just loves pie. Today I baked him a delicious chicken pot pie as a treat. He was in seventh heaven.

I used chicken breasts for the meat and poached them in the microwave. The method I use keeps them really moist and fills them with lots of flavour. Don't worry about the cayenne pepper. It may seem like a lot, but it isn't. You will find the meat will be perfectly spiced, and veeee-rrrry tender.

You may be asking yourself what is a rapscallion. Well . . . essentially it's an overgrown spring onion, to simplify the descreption. You can eat the tops raw or cooked. The bottom bulb is delicious and not quite as strong as a regular onion, although in truth, if you don't or can't get these delicious rapscallions . . . feel free to substitute leeks or regular onions, bearing in mind that they will have somewhat of a stronger flavour.

In truth . . . I had never heard of rapscallions before I received some in my vegetable box this week . . . and I couldn't find out much about them online either. The only information I had about them was on a little card that came in the veggie box. That's one thing I like about veggie boxes . . . you are always given plenty of opportunity to try out new things . . . like flat nectarines. This week there was a punnet of flat nectarines in ours. I have found a new love.

Back to the pie . . . if you are fond of moist chunks of chicken meat, in a gravy well flavoured with rapscallions, tarragon and lemon . . . along with peas and carrots and laying beneath a blanket of savoury short crust pastry . . . then this pie is for you.

Tarragon, lemon and chicken . . . a truly beautiful marriage of exquisite flavours . . .

*Chicken Pot Pie with Rapscallions, Tarragon and Lemon*
Serves 4
Printable Recipe

Delicious Pot pie with a rich gravy, tender chicken breast meat and a trio of interesting flavours.

For the Poached Chicken:
4 boneless skinless chicken breasts
1 cup white wine
2 cups of chicken stock
1/2 tsp cayenne pepper
1 bay leaf
1 celery stalk, with the leaves
1 onion, peeled and sliced
1 tsp salt
1 tsp peppercorns, cracked

For the Pie:
1 rapscallion, washed, trimmed and thinly sliced
2 cloves of garlic, peeled and finely chopped
3 TBS butter
3 TBS plain flour
500ml of chicken stock (2 cups)
125ml of dry white wine (1/2 cup)
1 TBS chopped fresh tarragon leaves
the finely grated zest of 1/2 unwaxed lemon
the juice of 1/2 lemon
125 ml of double cream (1/2 cup)
fine sea salt and freshly ground black pepper to taste
a large mug full of frozen petit pois
1 carrot, peeled, cut into half moons and cooked until tender
enough short crust pastry to cover your dish
flaked sea salt and cracked black pepper to dust

First poach the chicken. Place the chicken breasts into a deep microwave safe casserole dish which has a lid. Place them in the dish so that the thicker edge of the chicken breasts are on the outside and the thin end on the inside.. Add the sliced onion, celery stalk, broken in half, the seasonings, the water and the wine. Cover and place in the microwave. Cook on high for 15 minutes. Remove from the microwave and allow the chicken to cool completely in the dish, without draining. Once cooled down enough to handle, remove and shred or cut into cubes. Set aside.

Melt your butter in a large saucepan. When it begins to foam, add the raspcallions. Cook, stirring occasionally until the rapscallions have softened, about 3 minutes. Stir in the garlic and cook for about a minute longer. Whisk in the flour and cook for one minute. Stir in the chicken stock, wine, lemon juice, tarragon and lemon zest. Bring to the boil, then whisk in the cream. Reduce to a quick simmer and allow to cook for about 5 minutes or so until thickened. Remove from the heat. Taste and season with salt and pepper to taste. Add the peas, carrots and chopped chicken breasts and combine well. Pour this mixture into a deep pie dish, or into 4 individual dishes.

Preheat your oven to 190*C/375*F/ gas mark 5.

Roll out your pastry into a round large enough to cover the dish. Wet the edge of your pie dish and apply the pastry top, pressing it gently to adhere. Cut a vent in the middle in order to allow steam to escape. Brush with some milk and dust the top of the pie with some flaked sea salt and cracked black pepper.

Bake for 30 to 35 minutes, until the pastry is golden brown and the filling is bubbling.

Note: You will probably want to place this pie on a baking sheet to bake as the gravy will most likely bubble out a bit. It's all good.

Saturday, 24 March 2012

Bumbleberry Pie Traybake

What is a Bumbleberry? Ahhh . . . I think I might know the answer to that. A bumbleberry is a Burple and Binkel berry (amazing colours you know), one berry being sweet and the other tart. The two colours, when cooked together, creating a flavour that is fantastically gloriously delicious! (of course!)

It is largely rumoured that they grow on Giggle Bushes in the Bumbleberry Valley . . . a closely hidden secret spot of beauty, I think. I've never been able to find it on a map, per se . . .

Apparently you cannot grow them under anything because they must have the warmth of the sun in order to proliferate . . . tis also rumoured that they cannot grow over anything because that would keep the warmth of the sun off what ever it was growing over, for Bumbleberries are very large. Bumbleberries grow in places where nothing else grows . . . which means that they are seldom ever seen, as most people won't look where nothing else grows, or so they say . . .

From what I understand, there are four different kinds of bumbleberry bushes, each one flowering at a different time of the year. One blossoms only in the spring and bears berries in the fall in the quiet time of the day, early in the morning, just before dawn. Another blossoms only in the summer and bears berries in winter during the pleasant mid-day hours. A third blossoms only in the fall and bears berries in the spring in the quiet of an afternoon. The fourth kind blossoms in the winter and bears berries in the summer at midnight, because of course summer days are far too warm for it.

The end result of course is that these wondrous Bumbleberries are available all year round! Which is very good news indeed. Bearing only one berry at a time, and giggling at the precise moment that they become ripe, makes these berries the most delicious and cherished berries of all . . .

Just perfect for being baked into a lovely traybake such as this one I have baked here today. With a sweet shortbread cookie crust . . . topped with a lucious sweet/tart rich bumbleberry filling, and topped with shortbread cookie streusel crumbles . . . mmmm . . . mmmm . . . scrummy good.

Of course that is a lot of old codswallop . . . but shhh . . . don't tell anyone. It's awfully hard to giggle when you're mouth is full . . . and why burst the bubble . . . a little bit of fantasy never hurt anyone, and as we all know anything baked with Bumbleberries is automatically calorie free!

*Bumbleberry Pie Traybake*
Makes one 9 by 13 inch pan
Printable Recipe

With it's crunchy shortbread cookie crust, rich berry filling and crisp streusel topping this traybake is sure to become a fast favourite!

For the crust and topping:
298g plain flour (2 1/2 cups)
290g granulated sugar (1 1/2 cups)
1/4 tsp salt
345g of cold unsalted butter, cut into cubes (1 1/2 cups)

For the filling:
4 large free range eggs
384g granulated sugar (2 cups)
120g of dairy sour cream (scant cup)
75g of plain flour (1/2 cup plus 1 TBS)
pinch salt
2 pounds of berries (I like to use raspberries, blackberries and blueberries)
(Thaw if frozen, and drain)

Preheat the oven to 180*C/350*F. gas mark 4. Butter a 9 by 13 inch baking pan. Set aside.

Whisk together the flour, sugar and salt for the crust in a large bowl. Drop in the butter and rub it into the flour with your fingertips, working quickly, until the mixture resembles fine bread crumbs. Alternately you can use a pastry blender, or cut it in using the metal blade in your food processor.

Reserve 1/4 of the crumb mixture for the topping. Press the remainder into the bottom of the buttered baking pan, pressing it in evenly. Bake in the preheated oven for 15 to 20 minutes, until golden brown. Allow to cool for at least 10 minutes before proceeding.

Whisk the eggs and sugar together for the topping. Whisk in the flour, sour cream and salt until smooth. Gently fold in the berries. Pour this mixture evenly over top of the crust. Sprinkle the reserved crumbs evenly over top. Bake for 45 to 55 minutes or until the crust is lightly browned. Allow to cool for at least an hour before cutting into squares to serve.

(Ideally you should get about 24 squares, which makes it ideal for a large crowd. You can also have the recipe quite successfully.)