I love cooking

Cherries from the garden

What foods would you like to make?

The answer would be cherry pie!

I’m a reasonable cook and food is fun to make. I can make a good trifle, roast chicken dinner, pizza, curry, paella, and many other things including cakes and bread. But I’ve never made a homemade cherry pie.

I could probably make the pastry, I’ve made apple pies and tarts before. But I don’t know what to do with the cherries? Do you de-stone them then put them in raw? Or do you cook them first with sweetner and a dash of alcohol like cherry brandy?

We only got a few cherries this year as the majority blew off our tree in a gale. They were pecked by the birds so I left them on the ground for our hedgehogs too.

So does anyone have a recipe they can share please? I will have to get fresh cherries from the shop. I don’t want to use a tin of pie filling which would be full of sugar. So if you can help I would appreciate it. Thanks x

Croissant and banana!

I wanted something to eat and I decided to have a couple of croissants. I split them and spread a bit of butter on them, but I shouldn’t eat jam, so what else? I saw a banana, it’s a similar shape so I sliced along it’s length horizontally. One half folded into each puff pastry croissant. Delicious! I might try them with whipped cream next time!

Pears poached in port..

Cooked this tonight…

Ingredients :

3 small or 2 large pears

Shop bought pastry, ready rolled

1/4 bottle of port

Double cream

1 egg yolk

Method:

Core the pears as necessary, slice into small pieces.

Simmer the pears in a pan with the port until the pears have softened and the port has reduced and almost dried up.

Place the pastry on baking parchment or grease proof paper on a baking tray.

Cut the pastry into four squares, place the diced pears in the centre of each square and then fold the pastry up around them. Brush with egg yolk to glaze.

Put in a medium to hot oven (I used gas mark 6) for twenty or twenty five minutes or until they are golden brown. I found mine had a bit of a soggy bottom.

Serve when cooled with a dollop of whipped cream.

Serves four (unless you are feeling greedy!).