A Slice Of Cherry Pie

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Don't forget, this month's 'In the Bag' closes tomorrow!
2007-11-29 19:31:00
How are you getting on with your entries for 'In the Bag' this month? We've had some mouth-watering entries in and I'm looking forward to seeing even more! With chestnuts, chocolate and sugar in this month's bag it's going to be a deliciously sweet round-up!Technorati Tags: food blogging event, In the Bag
More About: Tomorrow , Morrow , Mont , Tomo

Have you visited the forums yet?
2007-11-23 00:25:00
I'm really enjoying chatting to 'A Slice of Cherry Pie' readers over at the forums. We're talking about seasonal food, cook books and foodie gifts, and we're sharing recipes and tips.I'd love to see even more of you there so why not register now and join in the fun!
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Monday Night Pizza
2007-11-19 21:48:00
I know the thought of making your own pizza from scratch, dough included, on a Monday night is probably exhausting in itself, but honestly this was as quick as anything to make, and you?ll feel so virtuous for making your own rather than picking up the phone to the local pizza delivery service.The sauce will take a good 20 minutes or so, so start that off first. You just need to sauté a crushed garlic clove and shallot in a little olive oil until starting to soften, then add in a teaspoon of sugar and a 400g tin of tomatoes. I used tinned cherry tomatoes for a change, but you could use chopped or even whole plum tomatoes and just chop them down in the saucepan as they cook. You can also add a squirt of tomato puree to if you like, to deepen the flavour. Let the sauce simmer until nicely thickened. You can either sieve the sauce as I did, or use it as it is.While the sauce is cooking make your pizza dough. This recipe from the very lovely James Martin is so quick and easy ? it contai...
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A Brace of Pheasants and a Chocolate and Chestnut Truffle Cake
2007-11-18 11:22:00
Last night Rob and I had a feast fit for a King, which celebrated the season in a big way. Pheasants, parsnips, chestnuts; we had the best autumn has to offer. The meal felt very festive and would make a spectacular offering over the Christmas period.I bought the pheasants already prepared (thankfully!), if somewhat bloody, from my local farm shop. They just needed a good wash and then they were ready for the fun part. Last time I cooked pheasant I casseroled it so this time I wanted to try roasting.It seems that the biggest concern when considering how to cook pheasant is preventing the birds from becoming dry, which they easily can. This is of particular concern when roasting pheasant. In order to prevent this I used plenty of butter and lay rashes of bacon over the breasts, and I basted the birds in the buttery juices half way through the cooking time. Finally I rested them for 10 minutes after cooking, breast side down to encourage the juices back into the breast.A few sprigs of...
More About: Cake , Chocolate , Seasonal , Game , Chestnut

In the Bag: Cooking the Month of November!
2007-11-18 10:59:00
We?re going for a change this month with a sweet bag, and I just know you?re going to love it. Take a peek at the goodies inside:ChestnutsChocolateSugarFor those new to this event, here's how it works. Each month we pick 3 ingredients, at least 1 of which is seasonal, for you to make a dish with. All you need to do to enter is to create your dish, then post about it on your blog or website and drop me an email.Mmmmm....I can?t wait to see what you come up with! My next post should give you some inspiration, as I?ll be posting about Hugh Fearnley-Whittingstall?s Chestnut and Chocolate Truffle cake.Entry DetailsSend an email with ?In the Bag in the subject line to asliceofcherrypie AT yahoo DOT co DOT uk by Friday 30th November with the following information:your namethe name of your blog or websitea link to your postthe name of your disha picture of your dish RulesHere are the loose rules - but ultimately remember the objective is to have fun whilst highlighting seasonal food: 1. Pa...
More About: Cooking , Seasonal , Month , Cookin

Beef and Red Wine Stew with Dumplings
2007-11-16 21:27:00
We?ve had some beautiful days this week, with clear, bright blue skies and sunshine, the kind you often get on cold, cold days, as these have been. The last few mornings have seen frost; pretty on grass while a nuisance on cars that need driving.With the frost and the cold comes the winter cooking, and when I saw this fabulous stewing steak in the window of my local butcher today I knew a rich stew was in order, and it absolutely had to have dumplings in it. I love dumplings but Rob doesn?t like them so I don?t make them very often. The last time I made a stew I decided to be self-indulgent and make myself some, but my suet was out of date (see, it had been that long), so I missed out. Thankfully my butcher, bless him, stocks packets of suet so today I was able to buy some with the beef. Tonight I would have my dumplings.Beef and Red Wine Stew with DumplingsIngredients500g good stewing steak, cut into chunks250g baby carrots1 onion, finely chopped1 clove of garlic, crushedHalf a bot...
More About: Red Wine

Announcing the new Forums
2007-11-12 20:58:00
I?m delighted to be able to bring you brand new forums for ?A Slice of Cherry Pie? readers!It seems that forums are springing up on blogs all over the place, but I really do think they?re a great way to really interact in a way that you just can?t on a blog alone. Forums are a great place for help and support, to share recipes and ideas or just to chat on a rainy afternoon. I've been toying with the idea for months and after with a little know-how from my friend Cherry I've finally been able to make it happen.I really hope you enjoy using the forums and I?m really looking forward to getting to know you all a little better through them. You can visit them by clicking on the side bar link under 'Interact', or by clicking here.P.S. I?ve also opened forums over at the UK Food Bloggers Association, so if you?re a UK based food blogger and would like to join in visit the UK Food Bloggers Association Site where you can click through to the forums.
More About: New Forum , Anno

Cinnamon Hearts for Friends
2007-11-09 23:25:00
What better way to spend an afternoon than with a friend? Be it an old friend or new, whether meeting for lunch, or for coffee, or for a walk in the park, it?s the nicest way to spend some time. Fortunately for me I got to do this both yesterday and today. And two of the friends I spent this time with I met for the very first time, the first being the lovely Cherry Menlove and the second my friend Viv?s gorgeous little baby girl.I had been so looking forward to these meetings and as I had some time this week, being off work, I thought it would be nice to bake some gifts. There?s something very special about baking for other people; happily mixing, and kneading, and rolling out dough whilst thinking of your friends makes you put extra care in and I like to think a little of the warmth and love finds its way into the baking somehow. Little packages of home-made treats are not only lovely to receive but they?re lovely to give, so it?s a very rewarding type of baking.I had great fun mak...
More About: Baking , Friends , Cinnamon , Hearts , Namo

Bacon and Camembert Stuffed Pumpkins
2007-11-07 00:38:00
I couldn?t resist these tiny pumpkins when I was at the farm shop at the weekend. They made perfect starters, stuffed with cheese and bacon, and they had much more flavour than the larger pumpkins; buttery and nutty, with an almost chestnut-like taste.Ingredients(quantities depend of the size and amount of pumpkins so this is just a guide)2-4 small pumpkins (1 per person)1 round of camembert cheese1 or 2 rashes of baconLeaves from a sprig or two of thymeParmesan cheese for grating over1. Cut the tops off the pumpkins and scoop out the seeds and fibres2. Chop the bacon and lightly fry it3. Cube the camembert and toss it with the bacon and thyme, then stuff the pumpkins with the mixture4. Bake at 190c for 35-45 minutes5. Sprinkle over grated parmesan cheese before serving
More About: Vegetables , Seasonal , Pumpkins , Bacon

Stir It Up
2007-11-05 21:39:00
It can?t have escaped your notice that we?re now on the countdown to Christmas . Halloween has been and gone (and after tonight so will have bonfire night), Christmas adverts have been on the television for a while, the Christmas editions of the food magazines are on the shelves, the shops are bulging with gifts and the red cups are in the Starbucks coffee shops. There?s no doubt about it now guys. I?ve decided that this year, for the first time, I?m going to make a Christmas cake. I?ve never bothered before because, firstly, whilst I do like it I?m not a huge fan, and secondly, Rob?s mum makes us one every year so there?s no need for me to do so. But I love Christmas, and I love cooking, so I think it?s about time I joined in this tradition that bakers and home makers all over the world look forward to each year. The preparation and activities in the run up to Christmas are all part of the excitement for me so the Christmas cake making is surely something I can miss out on no longer...
More About: Baking

Hotel Chocolat Competion Winner Announcement
2007-11-04 20:59:00
Thank you to everyone who entered the Hotel Chocolat competition. They tell me they had a hard time choosing a winner from all the fabulous entries from ?A Slice of Cherry Pie? readers, but after much deliberation they have chosen the entry from????????Victoria Singfield!!!Victoria, many congratulations. Hotel Chocolat will be in touch, if they haven?t been already.Here?s Victoria?s winning entry:?Please send the chocolates to my sister, Rebecca. She is in the third year of her midwifery degree and is working very hard. She is pursuing her dream, but is struggling for money. She can just about afford all essential things, but can't splurge any luxuries at all. I think sometimes a girl just needs some extravagance and I know she loves chocolate! Rebecca needs a boost, and to know that we all think she is fabulous, and is going to be the best midwife ever. And she might even share some chocs with me!?Rebecca sounds like a fantastic person and very well-deserving. I hope she enjoys th...
More About: Announcement , Winner , Anno

In the Bag: Cooking the month of October - The Round-up
2007-11-03 11:00:00
We set you quite a challange for October 's ?In the Bag? event - what dish can you create using Pumpkins, leeks and mushrooms?But you came up trumps (as we knew you would!), and here are the mouth-watering dishes you created.Courtney from Coco Cooks made this fabulous Oyster Mushroom, Pumpkin, Leek, Feta Tarte.These delicious Lentil medallions in Pumpkin and Mushrooms sauce were served up by Sanja of Fresh Adriatic Fish.Michelle from Greedy Gourmet made this fantastic Baked Pumpkin with Mushroom & Leek Stuffing.ffing/">Our very own Cherry from Cherry's English Kitchen gave us a drool-worthy Pumpkin & Pancetta Risotto.So drool-worthy was it in fact that she consumed it before taking a photograph. Bad Cherry!This Pumpkin-Leek-Shiitake Tart was the creation of Elle from Paletteable.Last but by no means least, this spectacular Squash Bisque came from KayKat of Cooking from A to Z.Thank you all once again for participating and making this event so much fun."In The Bag" is a monthly foo...
More About: Round Up , Seasonal , Round

A Whole New World of Food Shopping
2007-10-29 20:55:00
Working close to London?s Oxford Street is a double-edged sword. It?s a shopper?s paradise, there?s no doubt about that, you can find just about anything here, and there?s always Regent Street just around the corner for anything you can?t find. I?ve spent many a lunchtime browsing (and buying). Of course the downside to this is the money spent, usually on things I wouldn?t otherwise have bought had I not been lured by the shops on my break. The other problem I find is how busy Oxford Street gets, more and more so in the months leading up to Christmas. I find this particular frustrating when I leave the office, tired and anxious to get home. Battling with the crowds is the last thing I want to be doing. But overall this famous street is good to know. It?s bustling with London life and character and, despite how busy it gets, it does have a certain magic about it at Christmas time. And in recent weeks something else has made me very happy to be working nearby ? ladies and gentlemen I ...
More About: Shopping , Food , World , Lamb , New World

Halloween Biscuits
2007-10-28 21:20:00
When I was a little girl my Mum made Halloween so much fun. We had very little money so things were tight and we had to make do with what we had. But in actual fact I think we had much more fun because of that. It?s easy to go out and buy or hire a Halloween costume, but to put one together from nothing at home is so much more exciting. Mum used to dress my sister and me up as witches, making dresses from black plastic dustbin sacks which she painted with gold and silver stars. We had matching tall witches hats made from cardboard and more black sacks. Then she?d paint our faces with make-up and off we?d go to join the other children in terrorising the neighbourhood. Everyone said we were the best dressed witches in town!Then there would be the pumpkin carving, apple bobbin and the biscuit making we so looked forward to. Mum would make a huge pile of biscuits to give to the trick and treat-ers and of course we got some too. She?d make up little pots of coloured icing and paint the b...
More About: Baking , Biscuits , Allo

Come and join me on Facebook!
2007-10-27 11:50:00
I'd love for you to come and see me over on Facebook . Search for my email address asliceofcherrypie AT yahoo DOT co DOT uk and add me as a friend!I hope you all have a lovely weekend.P.S. Sorry for the strange way I've written the email address, I've been told this helps to prevent 'spamming' engines from finding it. Anything to reduce spam is good in my book!P.P.S. There's still time to enter 'In the Bag' this month and I'm extending the deadline by a couple of days so you have the weekend to get cooking!
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Back down to Earth
2007-10-22 22:35:00
I've found myself caught up in a spinning whirlwind of busyness over the last few months. Thankfully it seems to have put me down for a moment so I can catch my breath, and now I feel like Dorothy acclimatising herself to her new surroundings in Oz. Are we really nearing the end of October? Halloween?s coming up? And Bonfire Night? And then (whispers)?Christmas? Where has the time gone?I hope autumn doesn?t go by too quickly as I?m really enjoying embracing it with my cooking, as you may have noticed! Tonight?s dinner was another celebration of the season using one of my favourite vegetables; the beautiful, deeply golden, nutty and sweet butternut squash.I wanted the squash to be the centrepiece tonight rather than a side dish and I wanted an earthy dish so I used field mushrooms along with basmati and wild rice to stuff the squash after roasting it. Butternut squash seems even sweeter when you roast it so you really need something to balance it out. The seasoning and parmesan did ...
More About: Vegetables , Earth , Seasonal , Back

Sugar and Spice and All Things Nice?
2007-10-21 20:38:00
?that?s what Sundays are made of.I hope you've all had a lovely weekend. I'm feeling much better after some well needed rest and I've had a nice afternoon flicking through cook books and looking up recipes on the internet for an apple cake, which I fancied making with a few of the seasonal apples sitting in our fruit bowl. None of the recipes I found were quite what I wanted so I took a bit from this one, a bit from that one, played around with quantities, and this is what I came up with. I was pleased with the result, which was lovely and spicy, perfect for this time of year.Apple and Spice CakeIngredients2 eating apples200g self-raising flour125g butter125g light muscovado sugar2 large eggs1 teaspoon of mixed spiceJuice and zest of half a lemon1. Cream the butter and sugar together until light and fluffy2. Beat the eggs together and beat them into the mixture bit by bit3. Stir in the lemon juice and zest and the mixed spice4. Fold in the flour. Don?t worry if the mixture seems ...
More About: Baking , Fruit , Sugar , Seasonal , Things

The Long Week and The Quick Supper
2007-10-18 22:40:00
Thank goodness it?s Friday tomorrow, I?m shattered. It?s been a hectic old week at work and I?ve got a cough, which is exhausting in itself. Still, it?s important to eat when you're busy, busy, and not 100%, even more so in fact. I must confess to a takeaway last night, not the best option but there you have it, and Rob?s been an angel and cooked a fair few times this week, despite coming home late. So tonight I thought I?d better do my bit. It was pretty effortless really, but it was a hot, home-cooked meal and actually rather nice. I?m sure that, and the wine (for medicinal purposes, you understand) will sort me out.Pork Steaks with a Creamy White Wine and Mushroom SauceI started typing up a recipe for this but stopped as I?d feel rather hypocritical specifying amounts of ingredients when in reality I just sloshed in a bit of this and threw in a handful of that. So here is a guide.Season your pork steaks (or chops) with salt and pepper and fry them in a little olive oil over a me...
More About: Quick , Week , Long , Supper

Roasted Pumpkin and Sweet Potato with Feta Cheese
2007-10-14 22:29:00
It?s been a glorious day today. The bright blue skies and warm sunshine have seemed more summer-like than autumnal; we seem to be experiencing a touch of an Indian summer. But the pumpkin from the farm shop brought me back to the season, and indeed the month, we?re in. I roasted it with another autumn vegetable, sweet potato, and topped it with feta cheese. We ate this as a side dish with a rack of lamb, but it would be just as nice on its own.Roasted Pumpkin and Sweet Potato with Feta Cheese Ingredients1/2 medium sized pumpkin1 sweet potato100g feta cheeseSalt and black pepper1. Peel the sweet potato and cut it into chunks or cubes.2. Scoop out the seeds and soft fibres in the middle of the pumpkin half, peel it and cut it into chunks or cubes roughly the same size as the sweet potato. 3. Put the vegetables into a roasting tray and drizzle over some olive oil, then sprinkle over black pepper and sea salt.4. Roast in the oven at 200c for 45 minutes, turning half way through.5. Crumbl...
More About: Vegetables , Seasonal

In the Bag: Cooking the Month of October!
2007-10-10 20:39:00
It's my turn once again to host the monthly food blogging event I run with Cherry from Cherry's English Kitchen and Scott at Real Epicurean.Each month we select three seasonal products and put them in a bag for you to create your own dish with. And without any further ado, here's the moment you've all been waiting for - the contents of October 's bag! We have:PumpkinsNot just for Halloween, these robust fruits are full of character and lend themselves to variety of dishes.MushroomsOne of the sure signs of Autumn is the vast array of mushrooms growing wildly. Whether you're gathering your own or buying them, mushrooms are surely not to be missed this season.LeeksOne of my favourite vegetables, leeks are a staple that add a mild onion-like flavour to dishes and are a great base for casseroles and soups, but they're also great as a side vegetable.Entry DetailsSend an email with ?In the Bag in the subject line to asliceofcherrypie@yahoo.co.uk by Saturday 27th October with the foll...
More About: Cooking , Seasonal , Month , Cookin

Autumn Harvest
2007-10-07 16:34:00
What a great time of year autumn is for the kitchen. Our local farm shop is brimming with pumpkins, apples, squashes, cobnuts, to mention just a few of the fruits and vegetables in season right now. As the nights draw in and the air gets colder kitchens will be alive with the smells, tastes and sights of autumnal cooking. With the wide selection of produce available to keep things interesting one thing?s for sure; it won?t be dull.
More About: Vegetables , Fruit , Seasonal , Harvest , Autumn

In the Bag: Cooking the month of September - the Roundup
2007-10-04 20:45:00
Take a look at the fantastic roundup of last months In the Bag event, over at Real Epicurean and watch this space to find out what's in October's bag!
More About: Cooking , Roundup , Seasonal , September , Month

Sautéed Portabella Mushrooms and Potatoes
2007-10-02 23:10:00
Slice a handful of potatoes (I used desiree) about a centimetre thick and boil them in salted water until just tender. In the meantime fry roughly the same amount of sliced portabella mushrooms in olive oil with a crushed garlic clove until cooked through then remove them from the pan.Fry the cooked potatoes in some more olive oil until golden then add the mushrooms back to the pan and heat through. Season well with salt and add a good handful of chopped flat-leafed parsley
More About: Vegetables , Mushrooms , Potatoes , Mush

Just like Mother used to Make
2007-09-29 19:29:00
As it?s British Food Fortnight I wanted to make something very British for our monthly food event, In the Bag, which this month contains seasonal fruit, and what could be more British than the classic fruit crumble?Fabulously easy and very adaptable, this wonderul pudding has been rounding off family meals for generations. Sweetened fruit beneath a biscuity, crumbly topping, served hot from the oven with custard or cream is surely one of the most comforting and homely puddings in the world.Although very appealing in winter, this is an all-year-round pudding which can be made with whatever fruit is in season. A summer crumble made with berries and served with ice cream is sensational. Almost any fruit can be used, either just one type or a combination, and the riper the better. The amount of sugar you sprinkle over the fruit will depend on how sweet it is, and how tart you like it, so it?s best to taste it first and make a judgement.The crumbly topping is made by simply rubbing flour...
More About: Fruit , Seasonal , Mother , Make

Chicken and Chorizo Pasta
2007-09-25 21:49:00
This pasta dish was just what we needed tonight to fill us up and warm us through.Ingredients2 chicken breasts sliced into bite-sized pieces1 chorizo sausage cut into rounds (uncooked)1 red onion, halved and sliced1 red or yellow pepper, chopped1 tin of chopped tomatoes1 glass of red winePasta of your choiceCook enough pasta for 4 people in salted water and set aside.Fry the chicken in olive oil until just cooked through and remove from the pan. Repeat with the chorizo sausage.Fry the onion in the oil left from the chorizo for a few minutes until it starts to soften, removing any excess oil.Add the pepper and fry for another couple of minutes, then turn up the heat and add the red wine. Allow to sizzle and reduce, then add the tomatoes and simmer until the sauce thickens and reduces.Put the chicken and chorizo back into the pan along with the cooked pasta. Stir everything well and allow to heat through, then season to taste and serve.Serves 4
More About: Chicken , Sausages

Melting Brie and Bacon Sandwich
2007-09-24 21:32:00
4 Steps to heaven:Fry or grill 3 bacon rashes (go on, be generous) Lay the cooked bacon on a slice of buttered bread and top with slices of briePop under the grill for a few minutes to melt the cheesePut another slice of buttered bread on top and cut the sandwich half
More About: Cheese , Pork , Sandwich , Bacon

It's British Food Fortnight!
2007-09-23 22:17:00
This weekend has seen the start of British Food Fortnight, which is running from 22nd September to 7th October. Now in its sixth year, British Food Fortnight is the biggest national celebration of the diverse and delicious range of food that Britain produces.Alexia Robinson, organiser of the event says: ?Whether you are a shop owner, a teacher, a chef or a member of the public, British Food Fortnight is inspiring people to re-discover the diverse and delicious food our country produces".I hope you'll join me in celebrating over the next few weeks by cooking some fantastic British dishes with me!For further information about the event head over to the website by clicking here.
More About: Thoughts

About 'A Slice of Cherry Pie'
2007-09-23 00:02:00
(Photograph by Gene Weatherley)I thought you might like to know a little bit more about ?A Slice of Cherry Pie? and me so I?ve added this about page.If you?d like to ask me anything please comment on this post and I?ll try to answer all the questions I can and add them here ? although I do reserve the right to silence!Why blog?I started ?A Slice of Cherry Pie? in September 2006 after stumbling across the wonderful world of food blogs and loving what I saw. The blog gives me an outlet for my passion for food, cooking, writing and photography. It?s a diary of my cooking where I can record my recipes and thoughts which I can look back on over time. But much more than that, it enables me to interact with wonderful people all over the world who share my interest in cooking and I love that. I love to read other people?s food blogs, I love to read your comments and emails and I love talking to you in this virtual world.And why the name ?A Slice of Cherry Pie??Well I love cherries and cherr...

Win Champagne and Chocolates for a loved one
2007-09-20 20:54:00
You know how I love Hotel Choco lat, right? Well I'm delighted to tell you that I've teamed up with them to give you the chance of winning a decadent box of chocolates from their summer range, along with a bottle of champagne, for a loved one.To enter, simply click here and say in 100 words or less why your loved one deserves this luxury gift. It?s time to tug on the heart strings and get out your violin, as the most compelling entry will win! The competition closes on 5 October and all entries will appear live on the Hotel Chocolat site.Hotel Chocolat guarantee that one lucky 'A Slice of Cherry Pie' reader will win this fabulous prize for their chosen one, so what are you waiting for?Please Note: This competition is organised and facilitated by Hotel Chocolat and terms & conditions apply. All entrants must be over 18 years of age at the date of entry and resident in the UK.
More About: Chocolates , Champagne , Cham , Champ

A British Family Favourite...with an Italian Influence
2007-09-18 22:01:00
There?s a definate chill around the house tonight, so much so that my toes are cold inside my socks, and we?ve put the heating on. I don't mind so much, I?m starting to get ready to embrace the cooler weather; I bought some cotton tops from Marks and Spencer yesterday (I?ll be layering for warmth this winter) and I?ve just ordered another pair of the Ugg boots I love so much. They?ll keep my toes snug and warm.The bolognese sauce I?ve made is simmering away nicely now and its smell wafting under my nose as I sit here on the sofa is both appetising and comforting. I simmer my sauce gently for a couple of hours, if I can wait that long, which deepens the mingling flavours, tenderises the meat beautifully, and thickens and enriches the sauce.I use port in my recipe, which gives it a wonderful depth and sweetness that I love. Unauthentic that may be, but then so it the whole concept of Spaghetti Bolognese, which actually isn?t Italian in origin but is a foreign interpretation of the It...
More About: Family , Pasta , British , Beef