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kitchen."},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"http:\/\/nessasfamilykitchen.blogspot.com\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7790336599696817287\/posts\/default\/-\/pie?alt=json-in-script"},{"rel":"alternate","type":"text/html","href":"http:\/\/nessasfamilykitchen.blogspot.com\/search\/label\/pie"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Nessa Robins"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/13103337254538129234"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/1.bp.blogspot.com\/-ID3_zvRrmRc\/V59YbznczAI\/AAAAAAAAFak\/AkyLnwX_WgQQuL4qhMdzBgXcWPeTNGWsACK4B\/s113\/IMG_7409.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"3"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"25"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7790336599696817287.post-1495383860032681265"},"published":{"$t":"2012-04-02T21:48:00.002+01:00"},"updated":{"$t":"2014-10-09T21:30:20.864+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"nessa robins"},{"scheme":"http://www.blogger.com/atom/ns#","term":"nessas family kitchen"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pastry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pie"},{"scheme":"http://www.blogger.com/atom/ns#","term":"recipe"},{"scheme":"http://www.blogger.com/atom/ns#","term":"rhubarb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tart"}],"title":{"type":"text","$t":"Rhubarb Tart"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003ESo with Easter fast approaching, a lot of chocolate goodies will be making their way into homes around the country. Unusual as it may sound, I have actually never been a great fan of chocolate. I tend to suffer from\u0026nbsp;migraines\u0026nbsp;and so as a rule I try to avoid any 'triggers' that may encourage an attack. Chocolate, or the over consumption of it, can often lead to few days of suffering so\u0026nbsp;steering\u0026nbsp;clear of it has always been advisable for me. I would certainly appreciate a slice of a\u0026nbsp;luscious\u0026nbsp;chocolate cake every so often, but as treats go, if given the choice between a packet of crisps or a bar of chocolate, the crisps will win every time.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-YFKMAGiJ8x0\/Ty7fSdoNanI\/AAAAAAAACAk\/nCQM1RfHlkc\/s1600\/IMG_7488+resized.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-YFKMAGiJ8x0\/Ty7fSdoNanI\/AAAAAAAACAk\/nCQM1RfHlkc\/s640\/IMG_7488+resized.jpg\" height=\"640\" width=\"426\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003EOver the Easter holidays many of us will welcome some visits from family or friends. A notion that I love, but rarely do, is to have something made in advance, tucked away in the freezer which is ready to take out at a moments notice. Any type of fruit tart or pie freezes beautifully and with a few minutes added to its cooking time, the frozen tart will cook perfectly. The best woman, that I know, to make pastry is my mother in law Liz. Her tarts and pies are always flawless and this is her recipe for pastry.\u0026nbsp;I wouldn't be the best pastry maker but I find to simply whizz up the ingredients in a food\u0026nbsp;processor\u0026nbsp;can\u0026nbsp;result\u0026nbsp;in a very easy and quick pastry. As with most of my dishes I use butter for the pastry but feel free to use margarine, if you prefer. Most fruits work well in tarts or pies but rhubarb is now in full season and some fresh young rhubarb is delicious as part of this recipe. The\u0026nbsp;rhubarb\u0026nbsp;will produce quite a bit of juice so a tablespoon of cornflour will help to thicken the syrup as the tart is cooking. I still place a tray on the bottom rack, under the tart as it cooks, just in case any of the sugary syrup oozes out. The quantities in this recipe is for two tarts, so one for now and one as an 'emergency' tart for the freezer.\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cdiv style=\"text-align: -webkit-auto;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: -webkit-auto;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-5sD2UBhKRVY\/T2oAEDIxB3I\/AAAAAAAACMk\/j9FeRo26gIA\/s1600\/IMG_9591+resized.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-5sD2UBhKRVY\/T2oAEDIxB3I\/AAAAAAAACMk\/j9FeRo26gIA\/s640\/IMG_9591+resized.jpg\" height=\"640\" width=\"426\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cb\u003E\u003Cspan style=\"font-size: large;\"\u003ERhubarb Tart\u003C\/span\u003E\u003C\/b\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003Ci\u003E\u003Cb\u003EMakes 2 tarts\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003Cb\u003EPastry\u003C\/b\u003E\u003Cbr \/\u003E450g (1lb) white flour\u003Cbr \/\u003E25g (1oz) icing sugar\u003Cbr \/\u003E225g (8 ozs)butter, cold and diced\u003Cbr \/\u003E2 tbsp cold water\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EFilling\u003C\/b\u003E\u003Cbr \/\u003E900g (2 lbs) rhubarb\u003Cbr \/\u003E300g (10oz) caster sugar\u003Cbr \/\u003E1 tbsp cornflour\u003Cbr \/\u003E\u003Cbr \/\u003Eegg wash-made with one beaten egg and a dash of milk\u003Cbr \/\u003Esoft brown sugar for sprinkling\u003Cbr \/\u003Ewhipped cream, for serving\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003E\u003Cb\u003E1\u003C\/b\u003E. Preheat the oven to 200°C\/180°C(fan)\/gas mark 6.\u003Cbr \/\u003E\u003Cb\u003E2\u003C\/b\u003E. First make the pastry. Sieve the flour and the icing sugar into a bowl. Rub in the butter then gradually add the water and bring the pastry together in a ball. If it's a little stiff, add a few more splashes of cold water if necessary. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least an hour.\u003Cbr \/\u003E\u003Cb\u003E3\u003C\/b\u003E. Divide the pastry in two. To make the tarts, roll out the pastry 1\/8 inch (3mm) thick approx., and use about 2\/3 of each ball to line a suitable tart tin. Divide the rhubarb between the two tarts, sprinkle with sugar and sprinkle over the cornflour.\u003Cbr \/\u003E\u003Cb\u003E4\u003C\/b\u003E.Cover with a lid of pastry, seal edges and brush with the egg wash. Bake in the preheated oven, for approx. 45 minutes. Serve sprinkled lightly with soft brown sugar and softly whipped cream.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003EIn other news -\u003C\/b\u003E\u0026nbsp;I would like to give a huge t\u003Cspan style=\"background-color: white; line-height: 14px; text-align: left;\"\u003Ehank you to everyone who dropped in nappies to me for the \u003Ca href=\"http:\/\/nessasfamilykitchen.blogspot.com\/2012\/02\/nappies-for-belarus.html\"\u003ENappies for Belarus Appeal\u003C\/a\u003E. I was delighted last week to hand over 7,000 nappies to Jim Kavanagh, the gentleman driving to Belarus. In total he has collected over 32,000 nappies nationwide. There is certainly a lot of good will out there!!\u003C\/span\u003E\u003Cspan style=\"background-color: white; line-height: 14px; text-align: left;\"\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; line-height: 14px; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cb\u003EAlso\u0026nbsp;\u003C\/b\u003EI'm heading up to the\u003Ca href=\"http:\/\/www.rte.ie\/tv\/craigdoylelive\/index.html\"\u003E Craig Doyle Live Show\u003C\/a\u003E tomorrow evening {Tuesday}. On the show he will be interv\u003Cspan style=\"font-family: inherit;\"\u003Eiewing\u0026nbsp;\u003Cspan style=\"background-color: white; line-height: 19px;\"\u003EPhil Vickery, winner of Celebrity Masterchef UK, and they had asked for some food bloggers to join the audience. Earlier today I was contacted by a very lovely lady, from their production team, and it turns out that myself and two other bloggers will be having a few words {from the audience} with Craig!\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/nessasfamilykitchen.blogspot.com\/feeds\/1495383860032681265\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=7790336599696817287\u0026postID=1495383860032681265\u0026isPopup=true","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7790336599696817287\/posts\/default\/1495383860032681265"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7790336599696817287\/posts\/default\/1495383860032681265"},{"rel":"alternate","type":"text/html","href":"http:\/\/nessasfamilykitchen.blogspot.com\/2012\/04\/rhubarb-tart.html","title":"Rhubarb Tart"}],"author":[{"name":{"$t":"Nessa Robins"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/13103337254538129234"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/1.bp.blogspot.com\/-ID3_zvRrmRc\/V59YbznczAI\/AAAAAAAAFak\/AkyLnwX_WgQQuL4qhMdzBgXcWPeTNGWsACK4B\/s113\/IMG_7409.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/-YFKMAGiJ8x0\/Ty7fSdoNanI\/AAAAAAAACAk\/nCQM1RfHlkc\/s72-c\/IMG_7488+resized.jpg","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7790336599696817287.post-4846185127867410605"},"published":{"$t":"2011-11-29T19:23:00.000+00:00"},"updated":{"$t":"2015-08-08T14:44:47.264+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"avonmore"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Christmas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cooking cream"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cream"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dinner"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ham"},{"scheme":"http://www.blogger.com/atom/ns#","term":"leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pie"},{"scheme":"http://www.blogger.com/atom/ns#","term":"recipe"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sage"},{"scheme":"http://www.blogger.com/atom/ns#","term":"turkey"}],"title":{"type":"text","$t":"Christmas Creamy Leftover Pie"},"content":{"type":"html","$t":"I love cooking for big family occasions and when better to do this than during the Christmas season. The house is constantly busy and good humour is\u0026nbsp;guaranteed when family and friends all come together. Often a lot of planning and shopping is needed to organise a successful family get together, but with the fridge\u0026nbsp;packed with lots of lovely leftovers I normally try to include some of these ingredients when planning what to cook. I know that in recent years many people often opt for the 'anything but turkey' for their Christmas feast, but I must admit that I'm a\u0026nbsp;traditional\u0026nbsp;girl at heart and still have the urge to buy a turkey that can just about fit in the oven and enough ham to keep us in sandwiches for at least a good week after the big day. With the inevitable bowls of leftovers a little thought has to go into the post Christmas meal planning. \u003Cbr \/\u003EFor the past number of years I have served a Turkey and Ham Pie for St. Stephen's Day. It's perfect for using up any of the previous days leftovers, which can include vegetables and stuffing. Alternatively some cooked chicken would also be perfect in place of the turkey and ham. If I have some mash potatoes they work wonderfully as a pie topper otherwise a sheet of puff pastry goes nicely with the sauce.\u003Cbr \/\u003EI would have cream in my fridge almost every day of the week, as a little dash of it goes a long way in so many dishes. However around the Christmas season I'm sure there's not a fridge in Ireland that hasn't a pot of creamy goodness tucked away in there somewhere!\u003Cbr \/\u003EThis is a really delicious wholesome dish which is sure to warm you up over the holidays. It is scrumptious served with a plain green salad and I'm sure this pie would be welcome at any family meal.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-orZN-oijamw\/TtUpoWbQp1I\/AAAAAAAAB3I\/D4VrcBEgWYg\/s1600\/IMG_7216resize.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"640\" src=\"http:\/\/4.bp.blogspot.com\/-orZN-oijamw\/TtUpoWbQp1I\/AAAAAAAAB3I\/D4VrcBEgWYg\/s640\/IMG_7216resize.jpg\" width=\"426\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-size: large;\"\u003ECreamy Christmas Leftover Pie\u003C\/span\u003E\u003C\/b\u003E\u003Cbr \/\u003Eroux(to thicken)\u003Cbr \/\u003E25g (1oz) butter\u003Cbr \/\u003E25g(1oz) plain flour\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EFor the filling\u003C\/b\u003E\u003Cbr \/\u003E50g (2oz) butter\u003Cbr \/\u003E200g(7oz) mushrooms, sliced\u003Cbr \/\u003E1 leek, sliced\u003Cbr \/\u003Esalt and pepper\u003Cbr \/\u003E800mls(1.5 pints) chicken\/turkey\/vegetable stock\u003Cbr \/\u003E200mls (7floz) cream\u003Cbr \/\u003E\u003Cbr \/\u003E10 fresh sage leaves, finely chopped\u003Cbr \/\u003Esprig of fresh thyme\u003Cbr \/\u003E\u003Cbr \/\u003Eroux\u003Cbr \/\u003E2 teasp wholegrain mustard\u003Cbr \/\u003E100g(4oz) frozen peas\u003Cbr \/\u003E500g(16oz) cooked turkey\u003Cbr \/\u003E250g(8oz) cooked ham\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EFor the topping\u003C\/b\u003E\u003Cbr \/\u003E400g(14oz) puff pastry rolled to 5mm thick\u003Cbr \/\u003E1 egg, beaten, to glaze\u003Cbr \/\u003Eor\u003Cbr \/\u003E1.5kg(3.5lbs) mashed potatoes\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003E1. Preheat the oven to\u003Cspan lang=\"EN-US\" style=\"font-size: 14pt;\"\u003E\u0026nbsp;200°C\/400\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-size: 19px;\"\u003E°f\/gas 6.\u003C\/span\u003E\u003Cbr \/\u003E2. First make the roux by melting the butter in a small saucepan over a gentle heat. Add the flour and continue to stir for 2 minutes until the mixture comes away from the saucepan. Pour into a bowl and leave to one side.\u003Cbr \/\u003E3. Add half the butter to a large oven proof dish or saucepan and over a high heat fry the mushrooms for 4 minutes until soft. Remove to a plate.\u003Cbr \/\u003E4. Add the rest of the butter and add in the sliced leeks. Season with salt and pepper. Saute for about 15 minutes until soft but not coloured. Once cooked add to the mushrooms on the plate.\u003Cbr \/\u003E5. Using the same saucepan add the stock, cream, sage, thyme leaves and wholegrain mustard.\u003Cbr \/\u003E6. Bring to a boil, then whisk in the roux. The liquid must be boiling while you add the roux for the sauce to thicken without getting lumpy.\u003Cbr \/\u003E7. Return the cooked mushrooms and leeks to the saucepan. Add the peas, turkey and ham.\u003Cbr \/\u003E8. Either top with the puff pastry and glaze with some beaten egg or top with mashed potatoes.\u003Cbr \/\u003E9. \u0026nbsp;Place the dish\/saucepan on a baking tray in the preheated oven for 30 mins until the top is golden brown and the mixture bubbling hot.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-JO8kUJCrTRM\/TtUpoCXqAfI\/AAAAAAAAB3E\/ateQk-mKD_8\/s1600\/IMG_7204resize.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"640\" src=\"http:\/\/2.bp.blogspot.com\/-JO8kUJCrTRM\/TtUpoCXqAfI\/AAAAAAAAB3E\/ateQk-mKD_8\/s640\/IMG_7204resize.jpg\" width=\"426\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/nessasfamilykitchen.blogspot.com\/feeds\/4846185127867410605\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=7790336599696817287\u0026postID=4846185127867410605\u0026isPopup=true","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7790336599696817287\/posts\/default\/4846185127867410605"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7790336599696817287\/posts\/default\/4846185127867410605"},{"rel":"alternate","type":"text/html","href":"http:\/\/nessasfamilykitchen.blogspot.com\/2011\/11\/christmas-creamy-leftover-pie.html","title":"Christmas Creamy Leftover Pie"}],"author":[{"name":{"$t":"Nessa Robins"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/13103337254538129234"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/1.bp.blogspot.com\/-ID3_zvRrmRc\/V59YbznczAI\/AAAAAAAAFak\/AkyLnwX_WgQQuL4qhMdzBgXcWPeTNGWsACK4B\/s113\/IMG_7409.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/-orZN-oijamw\/TtUpoWbQp1I\/AAAAAAAAB3I\/D4VrcBEgWYg\/s72-c\/IMG_7216resize.jpg","height":"72","width":"72"},"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7790336599696817287.post-7510158476334132056"},"published":{"$t":"2010-04-10T09:00:00.007+01:00"},"updated":{"$t":"2015-08-08T15:33:24.391+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Apple pie"},{"scheme":"http://www.blogger.com/atom/ns#","term":"apples"},{"scheme":"http://www.blogger.com/atom/ns#","term":"baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Darina Allen"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pastry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pie"},{"scheme":"http://www.blogger.com/atom/ns#","term":"recipe"},{"scheme":"http://www.blogger.com/atom/ns#","term":"rhubarb"}],"title":{"type":"text","$t":"Cullohill Apple Pie \/ Rhubarb Pie"},"content":{"type":"html","$t":"\u003Ca href=\"http:\/\/1.bp.blogspot.com\/_pDHsByudxY0\/S8A7C_irRMI\/AAAAAAAAAIs\/Cn3ePM7Uups\/s1600\/P1020946.JPG\"\u003E\u003Cimg alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5458427670975694018\" src=\"http:\/\/1.bp.blogspot.com\/_pDHsByudxY0\/S8A7C_irRMI\/AAAAAAAAAIs\/Cn3ePM7Uups\/s400\/P1020946.JPG\" style=\"cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EThis is another recipe I tried out in Ballymaloe and loved. I'm not terribly good at making pastry and always find it difficult to make a tart without a lot of patchwork! This pastry is fantastic for anyone who wouldn't normally bother as it is made using the creaming method as opposed to rubbing in the butter. Again I would recommend using butter as its taste is far superior in the pastry.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/_pDHsByudxY0\/S8A6HgBdx8I\/AAAAAAAAAIk\/MB2sLww4pZ0\/s1600\/P1020912.JPG\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"\" border=\"0\" id=\"BLOGGER_PHOTO_ID_5458426648902617026\" src=\"http:\/\/2.bp.blogspot.com\/_pDHsByudxY0\/S8A6HgBdx8I\/AAAAAAAAAIk\/MB2sLww4pZ0\/s400\/P1020912.JPG\" style=\"display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: x-small; text-align: -webkit-auto;\"\u003EMy kitchen assistants!!\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cspan style=\"font-size: large;\"\u003ECullohill Apple Pie \/ Rhubarb Pie\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E\u003Cb\u003EPastry\u003C\/b\u003E\u003Cbr \/\u003E8 ozs (225g\/2 sticks) butter\u003Cbr \/\u003E2 ozs (55g\/1\/3 cup) castor sugar\u003Cbr \/\u003E2 eggs, preferably free range\u003Cbr \/\u003E12 ozs (340g\/2½ cups) white flour, preferably unbleached\u003Cbr \/\u003E\u003Cb\u003EFilling\u003C\/b\u003E\u003Cbr \/\u003E1½ lbs (675g) Bramley Seedling cooking apples\u003Cbr \/\u003E5 ozs (140g\/2\/3 cup) sugar\u003Cbr \/\u003E2-3 cloves\u003Cbr \/\u003Eegg wash-made with one beaten egg and a dash of milk\u003Cbr \/\u003ECaster sugar for sprinkling\u003Cbr \/\u003E\u003Cbr \/\u003ETin, 7 inches (18cm) x 12 inches (30.5cm) x 1 inch (2.5cm) deep\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003E1. Preheat the oven to 180°C\/350°F\/gas mark 4.\u003Cbr \/\u003E2. First make the pastry. Cream the butter and sugar together by hand or in a food mixer (no need to over cream). Add the eggs and beat for several minutes. Reduce speed and mix in the flour. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least 2 hours otherwise it is difficult to handle.\u003Cbr \/\u003E3. To make the tart, roll out the pastry 1\/8 inch (3mm) thick approx., and use about 2\/3 of it to line a suitable tin. Peel, quarter and dice the apples into the tart, sprinkle with sugar and add the cloves. Cover with a lid of pastry, seal edges, decorate with pastry leaves, egg wash and bake in the preheated oven until the apples are tender, approx. 45 minutes to 1 hour. When cooked cut into squares, sprinkle lightly with castor sugar and serve with softly whipped cream and barbados sugar.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003E\u0026nbsp; \u0026nbsp;Rhubarb Pie\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMake in exactly the same way but use approx. 900g (2lbs) sliced red rhubarb (about 1\/2 inch thick) and approx.\u0026nbsp;370g (13oz) sugar. Also combine the rhubard with 1 tbsp cornflour, to soak up some of the juices. If you have some strawberries add a few as they are delicious in this tart with the rhubarb."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/nessasfamilykitchen.blogspot.com\/feeds\/7510158476334132056\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=7790336599696817287\u0026postID=7510158476334132056\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7790336599696817287\/posts\/default\/7510158476334132056"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7790336599696817287\/posts\/default\/7510158476334132056"},{"rel":"alternate","type":"text/html","href":"http:\/\/nessasfamilykitchen.blogspot.com\/2010\/04\/cullohill-apple-pie-rhubarb-pie.html","title":"Cullohill Apple Pie \/ Rhubarb Pie"}],"author":[{"name":{"$t":"Nessa Robins"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/13103337254538129234"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/1.bp.blogspot.com\/-ID3_zvRrmRc\/V59YbznczAI\/AAAAAAAAFak\/AkyLnwX_WgQQuL4qhMdzBgXcWPeTNGWsACK4B\/s113\/IMG_7409.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/_pDHsByudxY0\/S8A7C_irRMI\/AAAAAAAAAIs\/Cn3ePM7Uups\/s72-c\/P1020946.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}}]}});