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Simply So Good: Pain au Chocolat

Simply So Good: Pain au Chocolat: Just imagine opening your oven door to the sight of Pain au Chocolat baking in your oven. The smell of buttery croissant dough waftin...

I am so making this...I love love love her site.  complete step by step instructions.  I'll post a picture of how mine turn out soon....you gotta check out this recipe.

Lamb Curry Meat Pie w/ Minted Pea Smash

Ingredients

3/4 LBS Lamb Boneless Top Round, cut into 1 inch chunks
3 Cloves Garlic, minced
1/2 White Onion, roughly chopped
Spices: 1/2 TSP Turmeric, 1/2 TSP Cumin, 1/2 TSP Ginger
1/4 Cup Fresh Cilantro, chopped
1 TBS Red Curry Paste
2 Organic pre-made frozen pie crusts
3 Yukon Gold Potatoes
1 1/2 Cup Fresh Peas
1 Bunch of Mint
Olive Oil
Instructions

Cut Lamb into 1 inch chunks & rub with spices, add a splash of olive oil to even the mixture
In skillet, sauté garlic, onion until translucent in olive oil, adding in lamb and spices mixture continue to stir until cooked
Chicken broth can be added as needed to keep sauce thick
Pie crust and assembly:

Cut pie “tops” by placing ramekin onto crust and outline with knife
Create the pie crust with remaining scraps of pie dough
Boil potatoes until cooked, drain
Place chopped potatoes and lamb mixture, into each ramekin, cover with pie dough tops and pierce 3 vent slits
Bake at 400 for 45 minutes, or until golden brown
Minted Pea Smash Topping:

Cook 1 1/2 cup fresh peas, drain
In food processor add one bunch mint and a splash of olive oil, blend
Toss 2 TBS mint mixture with cooled peas and smash slightly with fork

http://www.thecuisinerd.com/2012/03/14/lamb-curry-meat-pie-w-minted-peas/

Digestive Biscuits

Digestive Biscuits (English Recipe)
Recipe from King Author Flour

These biscuits were developed during the latter part of the 19th century to increase fiber in Victorian diets, something that might be appealing to you at the beginning of the New Year. Digestive Biscuits are really just sophisticated graham crackers and are very simple to make. They are delicious with tea and fruit.

1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 cups (6 ounces) King Arthur Traditional Whole Wheat Flour
1 teaspoon baking powder
1/2 cup (1 stick, 4 ounces) unsalted butter at room temperature
3/4 cup (3 ounces) confectioners' sugar
1/4 cup (2 ounces) cold milk
3 oz semi sweet chocolate pieces
drizzle of veg oil

Preheat your oven to 350°F.

Measure the flour and baking powder into a mixing bowl. With a pastry blender, two knives, or your fingertips, rub the butter into the flour mixture. Toss in the sugar and enough milk to make a stiff dough.

Knead this mixture on a floured surface until smooth. (All this can be done almost instantly in a food processor.) Roll the dough out to a bit more than 1/8 inch thick and cut into any desired shape. Traditionally, digestive biscuits are round and about 2 1/2 inches in diameter. Place on greased cookie sheets, prick evenly with a fork, and bake until pale gold, between 15 and 20 minutes.
Melt chocolate with a drizzle of veg oil till smooth and dip each cooled cookie back into the chocolate place on wax paper and place in the fridge till set.

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