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Not very Cornish Pasties
Glass of Secret Red
The church in our village has only one bell so every Sunday it rings a very fast toll – a “bring out your dead and make it snappy” kind of noise! It woke us this morning which was useful; lots to do. In fact I’ve had lots to do for a while so haven’t blogged much but don’t worry I have been eating.
~ Yesterday I made one of my favourite pizzas involving roasted butternut squash but cooked too much squash.
~ Two days ago I made a chicken and leek pie and had some leftover puff pastry scraps – see here on how to store leftover puff pastry and other things to do with pastry scraps.
~ Last week I confitted myself some duck legs and ate all but the last one, I don’t know about you but I never eat the last one first!.
So this is what I came up with next ….
Two duck and butternut squash turnovers plus a rough pasty like thing, the shapes were dictated by the pastry scraps. Fabulous lunch even if I say so myself.
Having marzipanned my cake (spell check is of the opinion that “marzipanned” isn’t a word but surely it is!) I played with the scraps and trimmings.
A couple of years ago I cooked some really good leftover marzipan cookies by accident. This is pretty well what I did so far as I remember.
Chewy Marzipan Cookies
This recipe is not for leftovers but I thought I’d mention it just in case, like me, you find a pack of marzipan you hadn’t realised you had bought! Caster sugar works well too.
2 egg whites
70g-90g icings sugar - sifted
500g marzipan – finely chopped or grated
a little more icing sugar
~ Preheat oven to 325º
~ Line 2 baking trays with greaseproof or baking parchment and grease lightly.
~ Whisk the egg whites till pretty damn frothy but not so that you have a meringue situation.
~ Slowly whisk in the sugar, salt and marzipan speed up and whisk to a soft sticky dough which is as smooth as poss. You may need to add more sugar or, if too firm, perhaps a splash of rum; the texture of bought in marzipans seems to vary quite a lot.
~ Scoop into small balls, roll in icing sugar to coat and place well spaced (1½” or so apart) on the baking trays, they will spread during cooking.
~ Bake for 20-25 minutes till golden round the edge and cracking on the top.
Here, however, are some ideas for genuine marzipan scraps, trimmings and leftovers.
~ Eat them.
~ Roll into little balls and then in cinnamon sugar or cocoa and sugar and then eat them.
~ Roll into little balls, dip in melted chocolate and set aside to harden.
~ Bake or toast for a few minutes till crisp, crumble and sprinkle over ice cream, trifle, etc.
~ Add coarsely chopped marzipan to cakes, cookies, pancakes, muffins etc.
~ Sprinkle a layer of chopped marzipan over a pastry base then top with fruit (peaches or cherries are great, apples or pears are good too) and bake for a delicious frangipane tart thingy.
~ Use to stuff dates.
~ Make marzipan fruits, animals, stars or whatever to decorate cakes and desserts.
3 unrelated points …
1. About a week ago I saw daffodils fully in flower beside the road. Poor things.
2. I also spotted a lovely typo the other day:
3. And finally, my apologies, I should have posted this yesterday, Sunday, but my photos wouldn't upload – sorry!