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.





How to make herbs last all year

Spring...or still Winter

Its has been unusually cold here...in fact nearly 5 degrees colder on average...thats pretty cold. My lambs are growing fast though and the grass is coming on with more sunshine around.

 the chooks have not laid a bloody egg for months because its so damn cold...( Mr Purple chef is starting to dislike them immensely as they have done nothing but cost us money with nothing in return)

We have coloured sheep as you can see and they give us lovely meat and if I could spin then I would never run out of wool ever again even if I lived to be 100...but alas...I cannot spin I think all the fairy stories from my childhood of having to spin put me off...sounded hard although my Nana C enjoyed spinning wool and it knitted beautifully.

Seeing as it really is spring and time to cut back herbs and replant etc. I have just potted a whole heap of my old herbs as we are bulldozing our old veggie garden. I also grew our own purple garlic last year so Im using that as well. We have so much in abundance that I thought I would share a preserving trick with you for when you have so much you dont know what to do with it.
                                                                         


My temporary Herb Garden


Herb Stock Mix

now for quantities of herbs Ive tried to measure them to give an accurate recipe and herbs washing them and taking them
off the stalks as much as possible
120g fresh thyme (which is approximately 2 good sized bunches)
180g fresh parsley
180g fresh rosemary
2 tablespoons fresh cracked pepper
6 fresh bay leaves
12 cloves of garlic
3 1/2 cups of salt ( I use flossy salt for preserving from a butcher supply)

You need to blend the herbs in batches with approx 1 tblsp salt until all blended. adding pepper and garlic and bay to blender with herbs. add rest of salt mix through leave to sit for half an hour then mix through again then put into clean dry jars and store in cupboard. There is NO mistake about the amount of salt remember it is a preserving agent this will last you 6-12 months in the cupboard in a screw tight jar and you will have your own stock powder to use with a fresh hit of herbs at ANY time.
TO USE:
add 1 semi heaped teaspoon to 1 litre boiling water and use in place of store bought stock. Always remember it has salt in it so when you are using it in cooking check your seasoning before you add any extra salt after you have used this for anything. It can be used in soups, casseroles, braises you can even add it to your cream for pasta. If your feeling a little bit off colour and don't know what to eat this is perfect for a light broth.