British Pie Week

It's British Pie Week this week.
You can find more info on the JUS-ROL website along with lots of pie ideas.
At Skylark we have "pie of the day" on our menu so this week we are embracing British Pie Week with lots of different flavoured pies.
We began our week with CHICKEN, MUSHROOM, WHITE WINE AND STILTON pie, followed by BEEF IN RED WINE pie.
Today i chose something a little different from "THE HAIRY BIKERS PERFECT PIES book that i got for christmas. This is a brilliant book and i would definately recommend it. HAM AND LEEK POTATO TOPPED PIE.

All you need is shortcrust pastry, potatoes,leeks,ham, double cream, salt, pepper and nutmeg

Roll out your pastry and line your pie tin.

Peel and slice the potatoes then arrange a layer on the base of the pie case.

Top the potatoes with some chopped ham and cooked leeks. Add another layer of sliced potatoes.

Season your cream with salt, pepper and nutmeg and pour into your pie.

Place on a baking tray.
Bake in the oven 180 deg/160 deg fan oven/gas mark 5
for approx 45 mins until golden brown and cooked through.

Leave to stand for 10 mins to allow the cream to set more.

ENJOY!!

Frosted Banana Bars

Still using up the damaged goods from the farm shop these bananas look rather brown and cannot remain on the shelves for sale so they got given to me.

Such a shame when beneath the outer layer is still a lovely white, firm banana.

So i looked for a recipe to use the bananas in and came across a lovely one in this "cakes and bakes" book by Hamlyn called Frosted Banana Bars.

For the Base

60z Butter (room temperature)

6oz Caster Sugar

3 Eggs (beaten)

8oz Self-Raising Flour

1 Tsp Baking Powder

2 Bananas (10oz) roughly mashed

For The Frosting

2oz Butter
1oz Cocoa Powder

8oz Icing Sugar

1-2 Tbsp Milk

Star Shaped Sprinkles

Method

Cream the butter and sugar together. Gradually and alternatively mix in spoonfuls of beaten egg and flour until the mixture is smooth. Add the baking powder and mashed banana and mix well.

Spoon the mixture into a 7 x 11ins roasting tin lined with nonstick baking paper and smooth out the surface level. Bake at 180C/350F/gas mark 4 for 25-30 ins til well risen, golden and springs back when gently pressed with a fingertip. Leave to cool in the tin.

For the frosting, heat the butter in a small saucepan then stir in the cocoa powder. Remove from the heat and mix in the icing sugar. Return to the heat, stir til melted and add enough milk to mix to a smooth spreadable icing.

Pour the icing over the top of the cake and spread the surface level. Sprinkle the star shapes over and leave to cool and harden.

The recipe says cut into 16 but i cut into 8 so people got a lovely big slice!

Tasted lovely i can assure you so give it a go!