If you follow me on instagram, you'd know that my mum has just taken a short trip back home whilst I decided to stay back here in Melbourne. If anything, I regret not being able to see my family but in another perspective I feel like I've learned to handle myself better in terms of keeping the place clean and going about doing things without the comfort of knowing that mum will be coming home at 7pm.
Yes, I've learned to schedule the laundry, pick up all the strands of hair from the floor and put the dishes away before bed.
Great.
In saying all that, I'm really glad that mum is only gone for awhile because in all truthfulness, behind this new 'grown-up-look-mum-I-can-feed-myself' veneer, I miss her TERRIBLY and cannot await her arrival back.
Yes, I hear you all saying "go get some friends! Leave your poor mum alone!" But, I just find my mum so much more interesting! I'm sure you know what it feels like to love spending time with your parents. I mean, both mum and dad have played such a big part in watching me grow up and I can't possibly take that for granted. Many (I'm not saying ALL of you) would count down the days that their parents leave the abode, a free ticket to pull crazy all nighters and loud house parties but I actually count down the days that they'll come back to visit me. I can't wait to see my dad when he visits early next year, that's for sure. Dad brought me everywhere and always made sure things were fun and exciting. He even brought me to the location of my examinations just to make sure I'd know how to get there! He's just the best (love you papabear!)
Anyway, going back to learning how to keep busy and productive (sane) , I've decided to take mum's holiday as an opportunity to improve my photography and culinary skills by thinking off all the things that she'll love to eat, baking and freezing each batch of food so that she'll have an array of goodies that she can just grab when she goes off to work or when that sweet tooth kicks in.
So far, I've posted two of her three of her favourites; biscotti, blueberry muffins and Asian-inspired bakery buns. The fourth recipe of the #homewithoutmum series is another of her favourites; chicken pies!
I'm rather proud of how these came out because I took a HUGE risk by making my own puff pastry because I detest using the store bought ones. Frozen goods at the supermarket freak me out in general, but I admit, I do have a soft spot for those packets of snap frozen mixed peas, carrots and corn... It reminds me of mum's bolognese that was a frequent star at the dinner table.
There was a short moment during the first 10 minutes going into the oven that saw me lying on the floor in front of the oven praying to the Gods of pastry but the puffs turned out wonderful in the end! Crisp, crunchy and all puffed up like it should be. It's always more work having to make pastry or dough from scratch but I just find that the added effort creates so much satisfaction and just adds another level to the final product.
I hope mum loves these, they sure smelt yummy!
Yes, I've learned to schedule the laundry, pick up all the strands of hair from the floor and put the dishes away before bed.
Great.
In saying all that, I'm really glad that mum is only gone for awhile because in all truthfulness, behind this new 'grown-up-look-mum-I-can-feed-myself' veneer, I miss her TERRIBLY and cannot await her arrival back.
Yes, I hear you all saying "go get some friends! Leave your poor mum alone!" But, I just find my mum so much more interesting! I'm sure you know what it feels like to love spending time with your parents. I mean, both mum and dad have played such a big part in watching me grow up and I can't possibly take that for granted. Many (I'm not saying ALL of you) would count down the days that their parents leave the abode, a free ticket to pull crazy all nighters and loud house parties but I actually count down the days that they'll come back to visit me. I can't wait to see my dad when he visits early next year, that's for sure. Dad brought me everywhere and always made sure things were fun and exciting. He even brought me to the location of my examinations just to make sure I'd know how to get there! He's just the best (love you papabear!)
Anyway, going back to learning how to keep busy and productive (sane) , I've decided to take mum's holiday as an opportunity to improve my photography and culinary skills by thinking off all the things that she'll love to eat, baking and freezing each batch of food so that she'll have an array of goodies that she can just grab when she goes off to work or when that sweet tooth kicks in.
So far, I've posted two of her three of her favourites; biscotti, blueberry muffins and Asian-inspired bakery buns. The fourth recipe of the #homewithoutmum series is another of her favourites; chicken pies!
I'm rather proud of how these came out because I took a HUGE risk by making my own puff pastry because I detest using the store bought ones. Frozen goods at the supermarket freak me out in general, but I admit, I do have a soft spot for those packets of snap frozen mixed peas, carrots and corn... It reminds me of mum's bolognese that was a frequent star at the dinner table.
There was a short moment during the first 10 minutes going into the oven that saw me lying on the floor in front of the oven praying to the Gods of pastry but the puffs turned out wonderful in the end! Crisp, crunchy and all puffed up like it should be. It's always more work having to make pastry or dough from scratch but I just find that the added effort creates so much satisfaction and just adds another level to the final product.
I hope mum loves these, they sure smelt yummy!
Creamy Chicken Puffs
You'll need:
Puff Pastry:
1 1/2 cups flour
1/2 tbsp sugar
1/2 tsp salt
1/2 cup ice water
170g COLD butter
Filling*:
500g chicken thighs, diced/cubed
1 medium brown onion
2 garlic cloves
1 cup mixed veg
2 small potatoes
1 cup veg stock
1 1/2 tbsp flour
1 tsp oregano
salt and pepper to taste
*This makes quite a lot of filling. I like to freeze the filling as it makes life easier for future pie making.
1. To make the pastry, first create a butter slab out of the cold butter. Do this by placing your butter in between two pieces of parchment or in the middle of a large plastic bag and then begin flattening out the butter with firm knocks using a rolling pin. Flatten the butter to about 1/2 an inch. Place back in the fridge to cool for an hour.
2. Meanwhile, make the dough. Simply mix the dry ingredients with the ice water and knead until the dough is no longer sticky and all ingredients have been incorporated. Wrap with cling wrap and rest in the fridge for an hour.
3. Like making croissants, the puff pastry requires interval folding. In this case, you will have to do two folds. Roll out the dough so that it is larger than the butter slab. Placing the slab in the middle, fold the pastry over so that the butter is sealed completely. Begin incorporating the butter using long upward strokes with the rolling pin. Fold the ends of the dough over in 1/3's and flatten out again. Fold in 1/3's once more, wrap and refrigerate for an hour. Do this step again, resting for another hour before use.
4. To make the filling, saute the garlic and onion till fragrant. Next, add the chicken and cook until it is seared on the outside. Add the potatoes and stock and allow to simmer for 15 minutes. Stir in the mixed vegetables, oregano, salt and pepper. Finally, add the flour and stir until thickened. Transfer to a clean bowl and set aside to cool completely.
5. Heat oven to 180 degrees C.
6. When ready, roll out the dough and here's where you can get creative. Either use the pastry solely as a top like a chicken pot pie or you can do what I did and cut out individual rectangles, place the filling in the middle and sealing the top with another rectangle. Remember to make small slits on the top of the pastry to allow for steam to escape. You don't want exploding pies!
7. Before proceeding to bake, brush the tops of the pastry with egg and if you like, sprinkle with sesame seeds.
Puff Pastry:
1 1/2 cups flour
1/2 tbsp sugar
1/2 tsp salt
1/2 cup ice water
170g COLD butter
Filling*:
500g chicken thighs, diced/cubed
1 medium brown onion
2 garlic cloves
1 cup mixed veg
2 small potatoes
1 cup veg stock
1 1/2 tbsp flour
1 tsp oregano
salt and pepper to taste
*This makes quite a lot of filling. I like to freeze the filling as it makes life easier for future pie making.
1. To make the pastry, first create a butter slab out of the cold butter. Do this by placing your butter in between two pieces of parchment or in the middle of a large plastic bag and then begin flattening out the butter with firm knocks using a rolling pin. Flatten the butter to about 1/2 an inch. Place back in the fridge to cool for an hour.
2. Meanwhile, make the dough. Simply mix the dry ingredients with the ice water and knead until the dough is no longer sticky and all ingredients have been incorporated. Wrap with cling wrap and rest in the fridge for an hour.
3. Like making croissants, the puff pastry requires interval folding. In this case, you will have to do two folds. Roll out the dough so that it is larger than the butter slab. Placing the slab in the middle, fold the pastry over so that the butter is sealed completely. Begin incorporating the butter using long upward strokes with the rolling pin. Fold the ends of the dough over in 1/3's and flatten out again. Fold in 1/3's once more, wrap and refrigerate for an hour. Do this step again, resting for another hour before use.
4. To make the filling, saute the garlic and onion till fragrant. Next, add the chicken and cook until it is seared on the outside. Add the potatoes and stock and allow to simmer for 15 minutes. Stir in the mixed vegetables, oregano, salt and pepper. Finally, add the flour and stir until thickened. Transfer to a clean bowl and set aside to cool completely.
5. Heat oven to 180 degrees C.
6. When ready, roll out the dough and here's where you can get creative. Either use the pastry solely as a top like a chicken pot pie or you can do what I did and cut out individual rectangles, place the filling in the middle and sealing the top with another rectangle. Remember to make small slits on the top of the pastry to allow for steam to escape. You don't want exploding pies!
7. Before proceeding to bake, brush the tops of the pastry with egg and if you like, sprinkle with sesame seeds.
Have a great day,