Monday, 23 August 2010

A lucky find

Whilst out walking darling Poppy this evening we stopped to have a play in our favourite fields and something caught my eye. It was something that my friend Dawn manages to find all of the time, proving that she is a very lucky sweetpea indeed. All of Dawn's finds are beautiful specimens, but mine is a bit of a rough diamond. It is very raggedy and has been a food source for a little creature or two, but I love it regardless. This is my very first find and I am beyond excited that after years and years of searching, one magically appeared when I least expected it.

Here is my lovely little four leaf clover

I have preserved it in acid free tissue paper and placed in the middle of my largest and heaviest baking book by Dorie Greenspan 'Baking from my home to yours' to press it so that it remains forevermore.
I am hoping it brings us all a little bit of good luck today
Love Morwenna 
xoxo

Sunday, 15 August 2010

August Daring Cooks Challenge

The Daring Cooks challenge for August was hosted byLizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi (Eastern European dumplings) from scratch.

The mandatory element of the challenge was to make pierogi dough and savoury or sweet fillings filling from scratch, I chose to make a one of each filling. The recipe for the pierogi dough can be found here. 
My savoury filling was my favourite filling that I use to stuff jacket potatoes which consists of the insides of a baked potato, sour cream, spring onion, crispy streaky bacon, vintage mature cheddar and lots of pepper
My sweet filling was homemade dulce de leche and banana 
I made little circles from dough which I then filled with a scant teaspoon of filling (I made equal quantities of both sweet and savoury pierogi) and then I sealed the edges using the back of a fork. Then I dropped a few into boiling water and waited for them to rise which took about three minutes. To be quite honest the pierogi looked, felt and tasted rather unappetising, floppy and anaemic so I pan fried them in a knob of butter and a drop of olive oil for a few minutes on each side and I think they were all the better for it.
These are the savoury pierogi 
And with a little sour cream and chive
These are the sweet pierogi
And drizzled with some warm dulce de leche
Thank you Liz and Anula for the challenge.

Love Morwenna xoxo