Sticky Lemon Berry Pie

My mum isn't much of a baker, but her speciality has always been sticky lemon slice and its been my favourite nostalgia laced treat ever since. 

Its the inspiration behind this sticky sweet yet zesty pie topping, it goes down a treat paired with berries and apples. 

We had ours with steaming hot mulled wine on a cold winters eve.. don't get carried away by this or you may forget about he pie in the oven. Like me. 

Eh, no biggie. 

Recipe:

Filling. 

3 red apples

1 cup mixed berries

2 tbsp maple syrup 

1/2 tsp dried ginger 

1 cm chopped fresh ginger 

1/4 tsp mixed spice

1 vanilla pod

1 pear 

splash of Marsala 

Topping.

2 eggs

1/2 cup caster sugar

juice and zest of two lemons

1/4 cup spelt flour

Preheat oven to 150 degrees. 

Chop apples and pears and throw into a saucepan with all of the filling ingredients and a splash of water. Simmer with a lid until everything has softened and starting to look jam-ish. 

Remove from the heat. 

For the topping beat eggs and sugar until thick and pale. Gently stir in the lemons and spelt until just combined. 

Place berrie mix in the bottom of a pie dish and drizzle over topping batter. Place in the oven until the top is just cooked and spongey to touch (about 15 minutes). 

Serve with some good quality vanilla ice cream. 

x

Abbey

A Celebration of Pork pt.2

Green Chilli & Double Rehash 

An bit of a unique chilli, its quite a bit lighter then the red chilli's seasoned at the end with apple cider vinegar and lime for a light zesty finish. 

All the left overs were thrown into one pot to make two days worth of delicious brunch. Firstly topped with bacon, coriander with a feta quesadilla then again with greek yoghurt, poached eggs, spinach and fried chorizo. Fuck yeah. 

Recipe: 

800g pork mince

2 white onions

4 large garlic cloves

2 green capsicums 

2 poblano peppers

4 jalapeño peppers

1 tin cherry tomatoes

1/2 tsp crush fennel seeds

1 tsp dried oregeno 

juice of 1 lime 

splash of apple cider vinegar

s&p

handful or mint and coriander to serve. 

Sweat chopped onions and garlic until translucent in a little oil, then add remaining vegetable, herbs and spices and cook for a further five minutes. Add pork to  the pot with the tomatoes and splash of water. Cover and leave to simmer for at least twenty minutes on a low heat. Season well and add vinegar to taste. 

x

Abbey