First of all, this blog is now resident at http://www.realisticukvegetarian.com (hurray) which I think looks a bit better than the Auteurs-based Wordpress address I registered when I wasn’t sure if I would actually do this or not. I noticed that there is already a http://www.realisticvegetarian.com but it seems not to be being updated anymore and I have no idea who owns it (but it might freak them out if they still check their stats and we all click that link 😉 )
So, where was I? Oh yeah… the lurgee. The lurgee rumbled on for another day and we couldn’t get to the shops so I was left looking at the cupboards wondering what to do. There was some left over pastry from the tart from last week and some vegetables going a bit soft and thus Leftovers Pie was born. I’m not going to post the recipe (because there isn’t one) but it went something like this…
– Roll out the pastry and place into a greased oven dish. Saute veg with onion and garlic in frying pan and add to pastry case.
– Add cheese sauce and layer of tomatoes
– Roll out pastry lid and place over the pie
-Put in the oven for half an hour at 180 until browned
James was feeling a bit more sprightly and made Chocolate Chip Cookies for pudding. The batch lasted all of 5 minutes and even though they taste better once cooled I still couldn’t help myself. ARGH. They taste like the big warm cookies you buy in bags from the supermarket but obviously it’s a lot kinder on the purse to make your own.
Here’s the recipe, it’s from a book called “Cooking, a common sense guide” and it’s another one of those seemingly without an author. How do these mysterious cook books end up in our cupboard? Who writes them? Madness.
Chocolate Chip Cookies
Makes about 24
- 150g unsalted butter
- 1/4 cup /45g soft brown sugar
- 1/3 cup / 90g caster sugar
- 1 egg yolk
- 1 tsp vanilla essence
- 1.5 cups /185g self-raising flour
- 1 cup / 180g chocolate chips
- Preheat the oven to 180c/350F and grease two baking trays. Line them with non-stick baking paper.
- Gently beat the butter, sugars and egg yolk together in a small bowl until light and creamy. Add the vanilla and mix.
- Transfer the mixture to a larger bowl and add the flour and half the chocolate chips. Stir until just combined.
- Roll up your sleeves and get in there, use your hands to form the mixture into a soft dough
- Roll tablespoon pieces of the dough into balls. Press the remaining chocolate chips firmly onto the tops of the balls and place on the tray. (Leave room for spreading!)
- Bake for 15 minutes, or until they are crips and lightly browned.
- Leave to cool on the tray (if you can…)