Category: Cooking

Red’s Mum’s Cheese Pie

Red
Cheese Pie Filling.

Dinner last night was my mum’s cheese pie (possibly a flan, but we always called it pie). Mum used to make it a lot, and it’s dad’s favourite so I made sure I learned how to make it. I thought while I was making it, I should document it here. So here be my mum’s cheese pie recipe for those who enjoy that sort of thing.

Note: Trex is a vegetable fat and Stork is a baking margarine in the UK. Non-Brits will need to find the equivalent, or just use their own trusted pastry recipe.

EDIT: I’ve been informed that mature cheese is a term some outside of the UK are not familiar with. It’s basically aged so it has a stronger/sharper flavour.

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Cakey McRhubarbFace (or: more adventures with rhubarb)

Red
Rhubarb crumble cake slices.

Dad’s off to Brighton tomorrow. He’s taking fresh rhubarb. He’s taking Rhubarb’s Marmalade. I’m doing a last ditch attempt to send more rhubarb down in cake form.

As such, this evening I baked up Rhubarb Crumble Cake from Jane’s Patisserie. I’d never been to Jane’s site before, but the recipe randomly showed up on the news/links section of the Chrome homepage on my phone this morning. Probably not that randomly, really, as I’ve been searching ‘OMG, WTF DO I DO WITH ALL THIS RHUBARB, GOOGLE?!’ and lo, Google decided that it would provide. Anyhow, it looked simple and tasty, so I thought ‘who am I to pass on this sign from the gods?’ and I went for it.

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Cooking up a jammy rhubarb mess in the kitchen

Red
Rhubarb chunks in a sugary syrup.

Followers on Twitter will know that my dad has grown some rhubarb. Quite a lot of it. I’ve already stewed some for pudding and made some cordial, but that didn’t make a dent. We’ll be offloading some on my aunt and uncle at the weekend, but that’s also not going to use up a substantial amount. More cooking of the stuff has to happen, so I decided to make jam. Well, marmalade in this case. Actually, it might be jam for all I know, I’m not up on the archaic rules for what makes these things jam or marmalade, but we’ve always called it that for reasons, so we’ll stick with that.

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