Cheese, Tomato & Ham Pie

I can't remember where I originally found this recipe.  I've had it in my recipe binder for probably going on 15 years or more now, written on a scrap piece of paper from a 'penguin' notepad.  There aren't even any quantities or measurements for the ingredients because I know that over the years the amounts have really depended on: A) the size of the pie crust that I bought (I've never had much success until now at making my own pie crust :o), and B) the amount of the other ingredients that I just happened to have in the fridge.  So I'm going to give you the recipe as I made it today, but I'm sure that the next time I make it, it will probably turn out to be slightly different :o)

Cheese, Tomato & Ham Pie
makes 1 x 9 inch pie


1 'Easy Peasy' Pie Crust (or any pie crust that you prefer)
1 tsp Dijon mustard
1/2 cup grated cheese (I used a Tex Mex blend today)
6-8 ripe medium tomatoes
1x125g block Camembert cheese
4 slices deli ham (your preference)
1 Tbs olive oil
1 tsp chives, chopped

• preheat the oven to 375 degrees F, and place a baking tray inside to heat up (this will help the bottom of the pie to cook evenly)
• using either the 'Easy Peasy Pie Crust' or your own line a 9 inch pie plate with it.
• slice the tomatoes, Camembert and ham into pieces around the same size:  set aside.
• using the back of a teaspoon spread the Dijon mustard evenly over the pie crust.
• sprinkle the grated cheese evenly across the bottom of the pie.
• using a circle pattern, alternate the tomatoes, Camembert and ham until the whole pie has been covered: fill in any gaps with the leftovers.
• brush the whole pie with the olive oil and sprinkle with the chopped chives.
• place the pie plate directly onto the hot baking tray and bake for 30-35 minutes.
• let the pie cool, and firm up slightly, for 10 minutes before slicing and enjoying.

 Cheese, Tomato & Ham Pie ingredients

slice the tomatoes, Camembert and ham (in the last photo)

spread the Dijon mustard evenly across the bottom

sprinkle with the grated cheese

alternate the cheese, tomatoes and ham in a circular pattern until....

....everything is covered and all the gaps are filled

brush the olive oil over the top and sprinkle with the chopped chives

once baked, let the pie cool down for about 10 minutes so that it's easier to slice

we had ours tonight with a salad and a baked potato (couldn't resist a dollop of sour cream on top :o)

Easy Peasy Pie Crust

I've always been a little daunted at making pie crust.  There are so many things that can go wrong and having had a few of those disasters in the past my go-to method now is either to find someone who's willing to make it for me or as is more likely, buy them pre-made and already rolled out from the freezer section of our local grocery store - soooo much easier and less stressful for me.

However, saying that, tonight I wanted to use up a block of Camembert cheese that I had in the fridge and I have a wonderful recipe for a cheese, tomato and ham pie that is delicious.  Alas, I have no pie crusts in the freezer, but I remembered coming across this simple recipe by DoctorRoux on the Tasty Kitchen website and thought I would give it a try.  It worked perfectly!!!!  Flaky and light - hard to believe that it's only 4 ingredients!!!

Easy Peasy Pie Crust

makes a 9 inch pie bottom

1 cup all-purpose flour
1/2 tsp salt
1/3 cup vegetable oil
2 1/2 Tbs milk

• put the flour in the centre of a 9 inch pie plate and make a 'well' in the centre (I have a glass Pyrex one, but whatever you have will be fine)
• pour into the 'well' the salt, vegetable oil and milk.
• with a fork, mix everything together until it's all incorporated and forms a clumpy, crumbling texture.
• using your fingers, press the 'dough' into the bottom and up the sides of the pie plate.
• refrigerate until ready to use - there's no need to bake before assembling your pie.

 Pie Crust ingredients

put the flour into the pie plate and make a well in the centre; into the well, pour the salt, vegetable oil and milk

mix with a fork until everything is incorporated

using your fingers press the 'dough' around the bottom and sides of the pie plate

refrigerate until you're ready to use.

Thai Chicken Thighs (slow cooker)

I've never been a huge fan of cooking with chicken thighs (usually go straight for the breasts) - I don't now whether it's having to work around the bone to eat it, or the realization that because of the bone the nice plump chicken thighs that looked so appetizing in the grocery store end up hardly being more than a mouthful by the end of things.  I don't know....just one of my many little foibles I'm sure.
Today though, I wanted to try a slightly adapted version of Julie Van Rosendaal's dish from her 'Dinner with Julie' website that I came across.  I added some garlic and adjusted the quantities a little, and to our tastes it was delicious - I might add just a little bit more spice next time, possibly some red pepper flakes, but only to satisfy my hubby's spicy palate even more :o)

Thai Chicken Thighs
3-4 servings

8 skinless chicken thighs
1 1/2 cup chunky salsa
1/3 cup smooth peanut butter
3 Tbs soy sauce
1 Tbs lime juice
1 tsp grated ginger
2 tsp garlic, chopped

• combine everything in your slow cooker and heat on LOW setting for 5-6 hours.
• easy peasy!!

Thai Chicken Thighs ingredients.

put everything in the slow cooker and combine thoroughly.

after 5-6 hours the chicken is drop-off-the-bone tender.

serve with some fragrant vegetable rice and enjoy.

Pancakes

Whether you call it Pancake Day, Shrove Tuesday, Pancake Tuesday, Fat Tuesday, Malasada Day or anything else, in many households today is the day that pancakes will make an appearance (of course they may already be a regular addition to your meal plans, but even so, today especially calls out for them :o)

I have fabulous memories of being a child, coming home from school and standing next to my Mum at the stove while she made batch after batch of the more traditional English pancakes - thin and crepe like - sprinkled with sugar and lemon juice, and eaten straight off the plate while standing waiting for the next one to be ready.  Eventually my brother, Dad, Mum and I would all be stood there playfully arguing who's turn it was to devour the next piping hot disc of goodness.  Since moving to Canada though, I have to admit that my taste has changed slightly.  Oh, don't get me wrong, I would be the first in line if Mum was here making her production line of large, lacy pancakes, but if I'm making them myself I'm much more inclined to have the batter thicker so that I can get those smaller, fluffy circles of deliciousness bubbling away in my skillet.

Whichever way you like to make them I hope you enjoy a plate full of pancakes tonight...

Pancakes
makes approx 8 pancakes (4" diam)

3/4 cup milk
2 Tbs white vinegar
1 cup all-purpose flour
2 Tbs sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
2 Tbs butter, melted
1 tsp vanilla extract
cooking spray
banana and honey (to garnish)

• combine the milk and white vinegar in a medium bowl and set aside for 5 minutes to 'sour' slightly.
• in a separate bowl mix the flour, sugar, baking powder, baking soda and salt:  set aside.
• to the milk mixture add the egg, melted butter and vanilla extract, and whisk to combine.
• pour the flour mix over the wet mix and whisk thoroughly until all the lumps are gone.
• let the batter stand for about 10 minutes to thicken up.  DON'T whisk it again before pouring.
• heat a large skillet over medium heat and spray with cooking spray.
• using a 1/4 cup measure, pour the batter into the heated skillet to form 3 or 4 pancakes, depending on the size of your skillet.
• watch the pancakes closely, and once you begin to see bubbles forming on the surface flip them and brown the other side.
• serve them with your favourite toppings.  Today I went for sliced banana and local honey....yummy!!!

 Pancake ingredients.

add the white vinegar to the milk and let it sit for about 5 minutes.

mix all the dry ingredients together.

add the egg, melted butter and vanilla to the 'soured' milk.

add the flour mix to the wet mix...

...and whisk to remove any lumps.

drop 1/4 cup measures into your prepared skillet.

when you start to see lots of bubbles on the surface you know that they're ready to flip.

perfect!!!!

I sliced a banana and poured a little wildflower honey over mine today - scrumptious.

make sure you leave the batter for about 10 minutes before you pour it, and DON'T whisk it - that way your pancakes will come out light and fluffy :o)

Vanilla Extract (ready to use)

Hey everyone - I'm back!!!!
Thank you so much for hanging around until I got myself back to my cozy country kitchen.  It's been a long and difficult 5 weeks away - I'm sad to say that my Dad passed away - one of the most amazing, inspirational men that I'm so proud to be able to say was in my life and who I will miss tremendously.

Needless to say I'm still not 100% sure exactly which time zone my body is in compared to my mind, so I thought I'd start back up with something simple.  While I've been away the magic fairies of time have been working hard in my pantry and I now have a wonderful, fragrant bottle of homemade vanilla extract front and centre on my baking shelf.  The longer you leave this the stronger it will get and as you can see from the following photos the colour has intensified over the past 2 months.  For the steps on how to get this started pop on back to my post from January 7 when it first began.

after 2 months it's ready to use.