MINCE PIES...are they only for christmas time??

Thought I would share a recipe for mince pies (or tarts whatever you like to call them) from sunny rainy sometimes hailing (and that was just yesterday)Cygnet
I only have a rough estimate on the fruit mince because I just make a big batch at the start of December to use in muffins and mince pies when its xmas
FRUIT MINCE
500g sultanas
200g raisins
200g currants
100g glace`red cherries
100g dried apricots
100g dates
1 cup brown sugar
1 cup brandy(yes it sounds a lot but it all gets soaked up and the more you toss it around and leave it to marinate the better)
2 grated apples
A welcome addition to this is also 100gchopped pistachios and 200gdried cranberries
PASTRY
250g plain flour
150g butter
100g caster sugar
1 egg
1/2 tsp vanilla
pinch of salt
Rub butter into flour with the pinch of salt

til it resembles breadcrumbs.

Add the sugar and give a stir through. Then add your egg and vanilla and mix thouroughly till it molds into a ball. This is quite a wet mix so it allows for a fair amount of flour when rolling.

Roll out to approximately 1/2 cm thickness. Use 2 cookie cutters of different shapes the larger one for putting into a greased patty pan tin, also known as a drop scone tin. The smaller cutter to use for the lid of your tart.

Put the larger size piece of pastry into the tin until the tray is full then put approx 1 teaspoon of fruit mince into each tart base. Using some egg wash, brush around the lids before you put them onto the tart bottoms.This is to ensure the lids stay stuck to the bases. Egg wash the tops of the tarts and sprinkle with sugar.( prick a small hole in top of pastry to allow hot air out and no exploding tarts!!)



uncooked tarts

Put into a moderate(150-160) oven for approximately 20 minutes, until they are golden on top. take out of oven and let cool on wire rack then sprinkle with icing sugar and serve by themselves or with cream and icecream.

I also made Mr Purple Chef a special treat and used the same pastry and fruit mince and just made him a slice.





More Aprons.....or Aprons for Sale...??

I have decided to make and sell some aprons. Being a chef I love this design of double sided. One side is the practical or plain side and the other side is for fun and can be a bit whimsical(look out fairy lovers) The great thing is you can wear the plain side while you are cooking and doing the kitchen bit then when it is time to go into your dining room you can turn the apron around and have a clean apron and still look pretty or of course you can try the other way. Be fun and whimsical while you ARE cooking with your fun sided apron and then when it's time to serve your guests or just the family you can turn it around and be sensible practical kitchen wench/mum This is the reason that they are not purple. If they were purple I wouldn't be able to sell them. If I do other colours I can look at them and appreciate the beauty of the colours and the cuteness of the designs and be really happy when someone takes one home. I am only doing one of a kind aprons. I don't want anyone having the same. $25 and I suppose I will have to add postage onto that which Im taking a guess would be about $6 but I will check that out next week. I am currently finishing another one which is chocolate brown on one side(practical) and pink with browns aqua pink orange. I have had a bit of a job deciding what colour to put with the brown but I think orange is the go but it wasn't going to work with the pink so I've decided on both .....wait and see it will look great...another pic in the next 2 days I promise(kath thats for you...my lone reader/commenter)