I‘ve decided to create a Tasty Tuesday post for Beauty and Bedlam this week, simply because my mother-in-law is a genius in the kitchen, and I need to share the genius-ness with you. I’m obviously not a genius since I just tried to say geniusness. Although I probably put on a few pounds every time we visit Hero Hub’s folks in Bloemfontein, I love it because I learn so much. A small price to pay for wisdom! Mrs. Collie shared this recipe with me for stretching your leftovers, and at first I remember thinking What will I ever use that for? But I most certainly found a use yesterday and it turned out really well. Who doesn’t want to make something new with leftovers, make them go further, and not throw them away? We’re in a recession, people! So here ya go:
Pour Over Pastry
Basically, you spread the leftovers in a baking dish, (for example veggies or foods that have been moistened with cheese sauce or soup packets — they can be sweet or savoury). You mix, pour, bake and voila! it creates a whole new lovely dish! I did it with leftover Chicken Divan last night (which is chicken with broccoli in a sort of curry-mayo sauce) and it was delish.
Here’s the play by play:
3/4 cup flour + 1/2 tsp salt + 10 ml (2 tsp) baking powder
And then add:
one egg, beaten into 125 ml oil* (1/2 cup) and 125 ml cold water
Mix all that together, pour it over the leftovers, and bake at 180C/350F for 30 – 45 minutes. It will puff up and brown a little…yum.
*I used olive oil because it’s healthier and it was all I had in the flat.
I forgot to take a picture beforehand, but here was the finished product…
Just enough leftovers for a Bear-sized snack today. Yum! Hope you enjoy trying the leftover stretch. Let me know if you do!
You can check out this week’s other Tasty Tuesdays at Beauty & Bedlam.
If you know me at all, you might know that I really, really love bacon. Really. When I first started this blog I called it Smiling’s My Favourite. And Bacon. So, good news. Bacon is on the menu in the Collie household at Christmastime! As promised, I have a illustrated step-by-step for you and, as far as I’m concerned, it’s the best holiday hors d’oeuvre since figgy pudding. Which I’ve actually never had.
These are the players:
#1, Glazed Cherries. We’re obviously off to a good start.
#2 Streaky Bacon. We’re obviously moving in a good direction.
#3, Toothpicks. A necessity for the sweet bacon-y goodness to become possible.
The Play by Play:
Wrap a bit of bacon around a cherry, cut to desired length with kitchen scissors, and push a toothpick through to keep it all together. You should arrive at:
Repeat process until you run out of something. You might even want to go to the store and get more of whatever you run out of. These things go fast!
Assemble your delectable delights either on a baking tray or in a braai (grill) clamp. If you have a clamp (as pictured below) you won’t have to go through the trouble of flipping each bacon cherry halfway through, you can just flip the whole thing. But it’s worth the work either way. So worth it.
Place a grill pan of some sort underneath to catch the drippings and save yourself some hassle later on. Then throw these tasty treats in the oven on a grill or broil setting until the bacon goes crispy. Don’t forget to flip them once the top side is starting to look crispy so that they’ll cook evenly! This is when I start drooling.
And here’s the final product, which will leave the plate before you’ve finished laying it out:
I highly recommend trying this. Let me know how it goes. Invite me over for a sample if you can. Please. Pretty please.
Since this post is so full of pictures, I’m going to create a new one with the delightful shots of the Bear enjoying prezzie time…it’ll be posted for you, asap, Mom & Dad! Miss you and love you!