A quick post today to bring to your attention the addition of a recipe I really like: the chicken and leek pie. The title may seem a lot of work but in the end, can be done quite rapidly as different preparation steps can be done at the same time.
This recipe was an “on the spot” inspiration. I had not researched anything. It started with a friend mentioning she had a chicken and leek pie in the oven. I was intrigued and gave it a go!
Other pies I have done (no photos were taken, unfortunately) this year are two of the Bourke Street Bakery pies. I have done them a few times and very successfully. The only differences there were that I made a family version of them (instead of the individual pies) and blind-baked the pie casing a little (as for a quiche). The pies were the humble beef pie and the spinach ricotta pie.
A couple of weeks ago now, a friend asked for some help with food photography. The hero not being the food but the chopping boards my friend is selling. It was an afternoon marathon making cakes and presentations on chopping boards then taking photos. When it came to food, the lemon butter cake was the hero because of the runny lemon icing. Yum!
My lemon butter cake, in French we call it “le cake”
I have already posted the recipe of this lemon butter cake some time ago. It is a simple cake, one recipe you need in your recipe book. Technically, nothing difficult, make sure the butter and sugar are really well beaten (by hand or with your mixer). For the runny lemon drizzling, it is simply icing sugar and lemon juice. I am amazed at how little lemon juice is required. If you put too much it will be too runny, the consistency must be quite pasty. I made it twice recently, the second time was not so runny.
Le cake, lemon butter cake with lemon icingLemon butter cake (le Cake) with lemon drizzling, here for a local community event (Photo S.O’Neil)
Other food products depicted on the chopping boards
Here is a little gallery of the food products depicted. The round little biscuits are ” palets bretons“, a biscuit originated from Britany in Western France based on a very buttery shortcrust pastry.
The chocolate cake is one I make all the time, le gateau de Suzy, easy and adaptable. Here it was adapted to gluten-free (swap flour for a mix of cornflour and rice flour, the quantity being a quarter more than the wheat flour one).
The lemon butter cake with lemon drizzling is the one above, “le cake“.
