THESLACKFRUSTRATEDFOODIE!

Hi Guys

Well I am back after a long absence! Been busy in the Mother City organising my life and future! So here are some nice new recipes to titilate your tastebuds!

MISSISSIPI MUD PIE:

150 gr Dark Chocolate
50 gr unsalted butter
30 ml golden syrup
6 eggs
300 gr soft light brown sugar
1 teaspoon vanilla essence or extract (personal choice)
1 basic pie crust, partially baked blind
350 ml whipped cream

Method:

Preheat the oven to 170 degrees.
Put the chocolate, butter and golden syrup in a heatproof bowl over a saucepan of simmering water (don't let the base of the bowl touch the water). Leave until melted and smooth, then remove from the heat and cool slightly.

While the chocolate mixture is melting, put the eggs, sugar and vanilla in a freestanding electric mixer with a whisk or hand held beater and beat until well combined.

Gradually beat the warm chocolate mixture into the egg mixture on a slow speed. Make sure the chocolate is not too hot, or the eggs will scramble. Beat thoroughly until smooth.

Pour into the partially blind-baked piecrust and bake in the preheated oven for about 35-40 minutes. Check regularly after 30 minutes to make sure it isn't burning. The baked pie should be firm to the touch but still have a slight wobble in the centre. Leave to cool completely, then cover and refrigarate overnight.

When you are ready to serve the pie, whip the cream with a handheld electric whisk in a large bowl until soft peaks form, then spread over the pit and finish with chocolate shavings.

RICH SHORT CRUST PASTRY:

250 gr cake flour
1 ml salt
7 gr icing sugar
1 egg yolk
15-30 ml cold water
150 gr butter

METHOD:

Sift the flour, salt and icing sugar together in a large bowl.

Rub the butter into the flour mixture until the mixture resembles fine breadcrumbs.

Mix the egg yolk together with half of the water and add to the flour mixture.

Using a metal palette knife, mix the egg yolk mixture into the flour mixture until a dough is formed. Add more water if necessary.

Cover with clingfilm and allow the pastry to rest in the fridge for approximately 30 minutes or until well chilled.

Line your pie dish with the pastry, and do not cut the excess until after you have baked it blind, then the pastry will not shrink and fill the whole pie plate to the top.

BAKING BLIND:

Place some greaseproof paper over the pastry lined dish and put some lentils or beans that you keep for this sole purpose of "BAKING BLIND" as they can be re-used for the next time.

Bake in a pre-heated oven 200 degrees for 20 minutes.Then remove the paper and beans and bake for another 20 minutes. Slice the excess pastry with a very sharp knife to neaten the pie plate and put in the filling. This can be used for sweet and savoury.
SAVOURY- add in grated cheese, mustard powder, anything of your choice to make it savoury.

HAPPY BAKING!
Sue