a chicken pie and a raspberry cake
I’ve written before about everlasting chicken. We don’t throw any of it away, except the bones, and then only when they’ve been boiled up for soup. I sometimes put the last bits of the meat into a pie filling, and bung that in the freezer, and when we had a friend coming for supper the other night, I though a chickie! pie would be nice.
This one turned out to have leeks and mushrooms in it, and a mustardy sauce, and I used up a slab of frozen puff pastry too, so that was a result. There might, possibly, be some room in the freezer soon …
I made a variation on the blackberry cake that I did last week; cut the sugar down, replaced the vanilla with lemon juice, and the milk with plain yogurt (as it needed using up). It came out less light, but actually I think we liked it better. So here it is.
Raspberry cake
1 punnet raspberries
230g caster sugar
200g plain flour
1 teaspoon baking powder
4 eggs
2 teaspoons lemon juice*
200g marg or butter
about 2 tbsp plain yogurt
Grease and line a 22cm springform pan, put the raspberries in the bottom. Whizz all the other ingredients in a food processor, and pour on top of the fruit. Bake at 180c for 40-45 minutes.
Mirrored from Reactive Cooking.