Wednesday, 31 July 2013

Times they are a Changing

Tomorrow my first little chick leaves home for a place of her own (well a flat share with friends) in London. I had always thought after University she'd come home for a bit whilst trying to find her first job, but no, shes branching out on her own. 

My son is also off shortly too, so suddenly we'll have a big empty nest. I am sure they'll constantly be coming home for this and that but its not the same. Don't get me wrong I am proud of both kids (sorry young adults) but it will be very weird and I think very quiet, maybe I'll take up the drums ha! ha! ha! ha! 

Sunday, 7 July 2013

Pecan Pie

My hubby decided rather than a birthday cake, for his birthday today, he'd rather have a Pecan Pie so despite the heat (yes summer has appeared) I cooked him his pie and very yummy it looks. Lets hope it tastes as good and he likes it.

If you want to give it a try here's the recipe


1 Block Sweet Shortcrust pastry ( you can of course make your own but why have a dog and bark yourself I say)

300 g Pecans
150 ml Maple Syrup
60 g Butter
175 g Soft brown Sugar
3 Eggs
Few Drops Vanilla Extract


Pre heat oven to 180 C 350F or Gas Mark 4

Roll out pastry and line a 9"/22 cm loose based flan case. Then cook blind for about 20 mins make sure base is not soggy but do not over cook.

Put maple syrup butter vanilla extract and sugar in saucepan and heat gradually until butter has melted and sugar dissolved. 

Add pecans (saving a few for the top) and when mixture cool add in beaten eggs.

Place pecan maple syrup mix in pastry case. And then add the remain pecans to the top of the pie I like to do this so the pie top looks neat but its not necessary.

Bake in oven for 40 to 50 mins. I normally put a piece of tin foil lightly over the top after about 15 -20 mins to stop the top scorching. 

Allow to cool before serving or eat fresh from oven which ever you prefer.