I've been having a few technical difficulties this week which has made getting this post completed a bit problematic. My phone and laptop are so clogged up with pictures that neither are able to function, so I lost this post and had to start all over again, ARGH! After an exhausting but beautiful walk around Loch an Eilein on holiday with the family I returned to our lodge and thought that there would be nothing more satisfying than a warming steak pie. So, I got to it, deleted some of the 50 thousand memes I have saved and finally finished this post. It's just what you need on these colder days. I love the simplicity and that I don't have to slave away in the kitchen for hours, an easy alternative to a Sunday roast. Ingredients600g diced steak 2 onions 2 carrots 2 sticks celery 1 sprig rosemary 2/3 sprigs thyme 2 stock cubes/1 melt/ 1 bag of stock Glug of Worcester (1.5 tbsp) 1 tbsp balsamic vinegar All butter puff pastry, pre-rolled or a block, you'll need around 350g (more or less will do, it just depends on how much you like pastry) Method
Serve with whatever you desire, steamed veg and boiled potatoes is the 'good' option..... or if you want a real treat then serve with buttered veg with my Parmesan and rosemary chips.
Hope you enjoy , Katie xx
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I'm a very experimental chef.... I know what the consistency of certain foods should be and roughly what the ratios of certain ingredients should be, so working off that I throw things together and hope for the best!! Sometimes it works out and sometimes it goes horribly wrong. This is one of my more triumphant endeavors. Johnathan and I have been trying to cut out refined sugar from our diets wherever possible, but we both rather enjoy a sweet treat after dinner. So one night I decided to give some guilt free brownies a bash. These are a higher fat but lower carb and sugar alternative for an every day treat. They're not nearly as chewy and decadent as full boona brownies but we can enjoy one of these a night with some greek yoghurt and it wont ruin our macros or our waistlines. Ingredients For a traybake, tin of approx. 30x20 cm 6 Eggs 1.5 tsp Vanilla Essence 4.5 tbsp Agave Syrup 120g Ground Almonds 60g Cocoa or Cacao Powder 30g 85% Dark Chocolate 120g Coconut Oil 75g Dark Chocolate Chips 3 tbsp Peanut Butter Or if you are using a 20cm square tin or round cake tin then use 2/3 of the ingredients: 4 Eggs 1 tsp Vanilla Essence 3 tbsp Agave Syrup 80g Grounds Almonds 40g Cocoa or Cacao Powder 20g Dark Chocolate 80g Coconut Oil 50g Chocolate Chips 2 tbsp Peanut Butter Method
Then add the coconut oil to the melted chocolate and microwave for 30/40 seconds to melt, then stir all together to make a chocolatey mixture. Fold this oil and chocolate mixture into the rest of the ingredients to make a thick chocolate batter. Lastly stir in the chocolate chips and pour into a baking tray. Now, for a bit of salt and crunch I top with crunchy peanut butter but that is just my preference. I love the salt and chocolate combo. A couple of tablespoons sprinkled on is enough but go wild and add more if you're a pb lover. Cook at 170 fan for 20 minutes. And they're done! For some reason we find the round cake tin makes the best brownies... maybe because we get the biggest serving that way, who knows but I'd recommend the cake tin method. I hope you enjoy as much as we do!! If you have any questions then please ask away....
Katie xx |
AuthorKatie Pugh - Wife, Mother, Product Manager, Aspiring Chef, Overachiever Archives
June 2017
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