PIE PIE PIE

Strawberry Pie.. 

Enough said. 

Recipe:

1/4 cup granulated sugar 

6 cups of strawberries

2 small apples

2 tbsp lemon juice 

zest of a lemon 

splash of bitters 

1/4 cup brown sugar 

3 tsp chopped ginger

3 tsp arrowroot 

1/2 tsp alspice 

1/2 tsp pink salt 

Egg wash 

Demerara sugar to dust 

Egg wash. 

1 egg whisked with 1tbsp water and pinch of salt

Line a pie dish with sweet short pastry of your own recipe or store bought. Place in the fridge for at least an hour. 

Sprinkle the granulated sugar over the sliced strawberries and leave to sit for at least 30 minutes. 

Grate apples and then mix with the strawberries draining all the liquid that comes off them. Mix in lemon juice, rind and bitters. 

Mix together in a different bowl brown sugar, ginger, arrowroot, all spice and salt. Gently combine with the strawberry mix. Pour it all into the pie shell and decorate the top as you like. My lattice work  is pretty uggggly Im sure anyone could do better. 

Place pie back into the fridge for at least 15 mins.

Brush the top of the pastry (avoiding filling)with the egg wash.   

Then chuck in a pre heated oven (170 degrees) for about 15-20 minutes. Lower the temperature to 110 degrees and continue cooking for an extra 30 mins or so until golden brown and bubbling. 

Serve with cream.. we had ours with rosewater clotted cream.

It was christmas, so why the hell not. 

x 

Abbey 

Pineapple Salsa

 Because everyone needs an go to salsa recipe. 

This goes especially good with pork. 

Recipe.

1 ripe pineapple

1/2 small red onion 

2 cloves of garlic 

2 tomatoes 

1 ripe avocado 

1 cucumber

1 red chilli 

bunch of coriander

bunch of mint  

juice and zest of 2 limes

s&p

Mince onion, garlic and chilli. 

Chop the rest of the ingredients into similar sized pieces. 

Toss squeeze over limes, season. 

Let this sit at room temp for at least an hour to let all of the flavours develop. AND your done. 

Hurrah. 

x 

Abbey  

R I L E Y

I have been doing ALOT of cooking the last few weeks, though I'm lacking in photographic evidence. 

Firstly my camera, memory card, laptop and recipe notebook have been scattered between different family members homes making it almost impossible. 

Secondly I just haven't felt like it. 

Capturing images of food we are about to shove into our mouths with complete indifference, not tasting, just surviving and fuelling our bodies, has been the last thing on my mind. 

I am blessed to have an incredibly close family, who's constant gatherings always centre around food. 

Sharing together a plethora of dishes often straight from the garden or off the boat is one of the many ways we show we care.

We eat like kings.

In huge amounts.

 Feasting to excess.

Always. 

The heartbreak and loss in our family was in no way more evident too me in our attitudes towards food. 

No one cared. 

We even under catered one night and believe me this has never happened in Looker history. 

Which isn't to say that beautiful meals were prepared (they always were) or incredible dishes would turn up at the doorstep every day (they would) or that these gestures of kindness and support from friends, family and community were unnoticed (far from it). 

The joy of it all was missing, our hearts numb by the devastating loss of a life so young. For me there was nothing to capture, the spirit of what I love in food missing. 

Things are getting better and we again eat together to celebrate every day the beautiful life of Riley and our incredible good fortune for all that we still have in each other.

So back to it. 

Abbey 

x