Winter is the season between autumn and spring comprising in the northern hemisphere usually the months of December, January, and February or as reckoned astronomically extending from the December solstice to the March equinox
These are lovely little pies meat pies. This style of pie is thought to have originated in Scottland but can be found in one form or another throughout the united kingdom. In fact, I have been thinking about this style of pie since a visit to Montreal, Canada, last year where I saw them in local restaurants and bakery shops.
Scotch Pie For Two Ingredients
lb. mutton, minced 225
gr mutton, minced
tbsp gravy 60
tsp smoked paprika powder 1
tsp paprika powder
tsp nutmeg ½
of salt Pinch
of ground black pepper Pinch
of ground black pepper
1 ½ cups of plain flour 180 gr of plain flour
½ cup of lard 118 ml of lard
½ cup of water 118 ml of water
of salt Pinch
egg, beaten (for glaze)
Scotch Pie For Two Directions
2 pieces of 4’ ramekin dish. Grease with oil.
the oven to 400F
all the ingredients in a mixing bowl, stir until well-combined. Chill in the
Add flour and salt in a different medium mixing bowl, stir to combine, set aside. Heat water and lard in a medium saucepan until boiling, remove from heat then pour into the flour. Mix together with a wooden spoon, let it cool down a little. Once cool enough, put onto the floured surface and knead until smooth for about 5 minutes (like pizza dough)
Divide the dough into 4 equally sized balls. Roll out 2 balls of dough to a size that could cover bottom and sides of the ramekin. Put the dough in the ramekin, push gently with your finger to make sure all sides of ramekin are covered, making the ramekin as the mold for the pie. Do the same to the other ramekin.
Take the meat out of the fridge and divide by 2 equal sizes. Place 1 ball of meat to a ramekin, spread the meat evenly with a spoon, so it has a flat surface.
Roll out the remaining balls of dough to a size that could cover the top of the pie, making it like the lids on top of the filling. Press gently to make sure the edges are stick together. Make a little X or hole in the middle of the lid. Do the same with the other ramekin
Brush beaten egg to the top of the pies. Put both ramekins on a baking tray and bake for 35-40 minutes or until golden brown. Let it rest for 10 minutes. Gently remove the pies by scraping the sides with a small knife first, it should come out very easily. Serve while it’s warm.
This pot pie is a nice, high protein, comfort food recipe perfect for cooking in cooler weather. This recipe has beans and two kinds of meat to make the pot pie filling and nutritious.
Pork Pot Pie For Two Ingredients
¼ lb. pork ribs, cut
into small cubes 113 gr pork
¼ lb. salami, cut into
small cubes 113 gr salami
1/2 cup dried kidney
beans 100 gr
dried kidney beans
1 stalk of celery,
stalk of celery
2 cloves of garlic, finely
minced 2 cloves of
1 carrot, roughly chopped 1 carrot
1 tbsp ketchup 1
¼ cup red wine 60 ml of red wine
½ tsp ground cumin ½ tsp
1 tsp paprika powder 1 tsp paprika
2 cups of water 473 ml of water
1 tsp beef powder 1 tsp
1 sprig of fresh
sprig of fresh rosemary
1 russet potato, cut
into small cubes 1 russet
1 tsp dried parsley 1 tsp
1 sheet puff pastry,
thawed 1 sheet puff
1 egg yolk, beaten 1 egg
Pinch of salt Pinch
Pinch of pepper Pinch
Pork Pot Pie For Two Directions
Add kidney beans in a large bowl, wash and soak in 2 cups of water overnight in the refrigerator. In the morning, drain and set aside.
Season pork ribs with salt and pepper, then brown them in oil over medium-high heat in a medium pot. Remove from heat and set aside
Add the salami to the pot, sauté for 2 minutes then add celery, garlic, and carrot. Continue sautéing until the vegetables have softened.
Add ketchup, red wine, and continue to cook for 2-3 minutes until the mixture starts to boil. Add cumin, paprika powder, beef powder, and water. Return to boil then add browned ribs, salami, potato, rosemary, and dried parsley.
Cover the pot and simmer for about 2 hours or until the short ribs are tender. Remove from heat.
Preheat the oven to 375F
Transfer the stew to 2 individual casseroles or ramekins, evenly divided to 2 portions. Drape a sheet of puff pastry over the sides of the casserole. Trim away any excess dough.
Brush the top of the puff pastry with egg. Bake in the oven for 12-15 minutes or until the pastry is golden brown.
table is and better for being grace graced with some fresh bread. These dinner
rolls are tasty and allow your family and guests to help themselves.
Additionally, they make an excellent side dish for holiday meals.
Corn Bread Dinner Roll Ingredients
cups of milk
cup yellow cornmeal
tablespoon of instant yeast, dissolve in warm water
cup of canola oil
tablespoons of honey
teaspoon of salt (optional)
cups all-purpose flour
Corn Bread Dinner Roll Directions
In a saucepan over medium-high heat simmer the milk for 2 minutes.
Add the cornmeal and continue cooking and mixing until the mixture is thickened. Remove from heat and let it cool.
Once cooled add the mixture into a bowl, add the yeast, the canola oil, and the honey.
Mix well to combine everything.
Add the salt and 2 eggs. Mix again.
Little by little add the flour until a soft dough forms.
Knead the dough for 5 minutes.
Transfer the dough to a greased bowl and cover.
Reserve for about 3 hours so that the dough will double in size.
Make 12 little balls and place each roll on a baking sheet cover with parchment paper.
Place the rolls in a warm place ( a closed oven with the light on for example )let them rise again for about 1 hour.
Preheat the oven to 375 ˚F.
In a small bowl add 1 egg and mix with a fork.
Brush the top of the rolls with egg and sprinkle cornmeal.
cookies are a nice and decorative way to add color and flavor to any
table. Not only are they tasty and relatively
easy to prepare, but I find them a handy way to use up the mini jam and jelly
jars, which tend to arrive in the holiday food gift packages. Using the mini jars of jams and jellies as
filling in these cookies will create a variety of colors in each batch and put
the mini jars of jams and jellies to immediate use.
Of course, if you just want to make a batch of the cookies, there is nothing wrong with just using your favorite jam, which is likely setting in your refrigerator.
1 1/4 cups all-purpose flour
1 large egg yolk
1 stick unsalted butter, at room temperature
1 teaspoon vanilla extract
1/3 cup unshifted powdered sugar
1/3 cup white sugar
1/4 teaspoon fine salt
1/8 teaspoon almond extract
1/2 cup fruit jam, divided
Preheat the oven to 325o F (165 o
Combine butter and powdered sugar together with
a spatula until creamy.
Add and combine with a spatula, vanilla extract,
almond extract, salt, and egg yolk.
Add flour and combine with a spatula until just
Using a small scoop, portion dough into
1/2-ounce (I-tablespoon size) balls.
Roll balls in a plate of white sugar to coat;
roll again between your palms.
Place cookie dough balls several inches apart on
a silicone-lined baking sheet.
Flatten balls slightly with a small plate or smooth
To Make Jam Promament Cookies
For more jam-faced cookies, press your thumb
into each cookie to make a wider, shallow, indentation in each cookie.
Fill the indentation with jam.
Gently Tap baking sheet against the counter to settle
the let jam.
Bake on the center rack of the oven (about 15
minutes ) until the cookie tops are barely blonde and bottoms are slightly
Let the cookies rest on pan for 5 minutes, then
transfer the cookies to a wire rack to cool.
Bread pudding has been around a very long time. I have cooks books going back to 1901 with some
variation of the recipe. And no wonder,
this is a really simple and tasty dessert for the cooler months of the year and
makes a nice holiday side dish or dessert, as well.
1-1/2 cups day-old or toasted white bread cubes (2 slices)
2 eggs (Large or Jumbo)
1 cup whole milk
1/4 cup golden raisins (optional)
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon unsalted butter (cut in small cubes)
Divide bread, raisins, and butter
between two greased 8 or 10 oz. Ramekins and set aside.
In a small mixing bowl, whip together eggs, milk,
sugar, cinnamon, and nutmeg.
Pour in equal amounts over filling in both ramekins.
Bake, uncovered, at 350o F for 40-45
minutes or until a knife inserted in the center comes out clean.
Allow bread puddings to cool and serve warm or room