1/2 stick butter
1 c. thinly sliced onion
1 c. cubed raw potato
1 c. water
2 tsp. salt, divided
1/8 tsp. pepper
1 (1 lb.) pkg. frozen haddock, cut into 1″ cubes
3 c. milk
1/2 tsp. Rosemary leaves
1/4 tsp. leaf thyme
1 c. light cream
2 tbsp. flour


Melt butter; add onion, potato, carrot, water, 1 teaspoon salt and pepper. Cover and simmer until carrot is almost done (about 15 minutes). Add fish, milk, herbs and remaining teaspoon salt. Heat to simmering and cook until fish flakes easily. Blend together light cream with flour. Add to chowder and heat thoroughly. Yield: 8 to 10 servings.

Miss Robbie Shared Passionfruit Puddle Pie

Miss Robbie Shared Passionfruit Puddle Pie



White chocolate ganache
125g white chocolate, chopped
½ cup (125ml) thickened cream
1¾ cups (265g) plain flour
¼ cup (35g)icing sugar mixture
125gcold unsalted butter, cubed
1 egg, lightly beaten
Passionfruit syrup
Pulp of 4 passionfruit
¼ cup (55g) caster sugar
125ml water
Passionfruit crème pâtissière
Pulp of 8 passionfruit
400mlthickened cream
1 vanilla bean, split, or 1 teaspoon vanilla extract
1 wide strip lemon zest (peeled with a knife from a lemon)
4 egg yolks
125g caster sugar
1/3 cup (50g) cornflour
50gbutter, cubed
Vanilla ice cream
300ml thickened or pouring cream
300mlfull cream milk
2 vanilla beans, split and seeds scraped
6 egg yolks
175gcaster sugar
Three strips of lemon peel


Preparation: 40 minutes, plus 5 hours chilling time
Cooking: 1 hour 10 minutes

1. For white chocolate ganache: Place the chocolate and cream in a heat-proof bowl over a saucepan of simmering water. Make sure the bowl is not touching the water. As the chocolate starts to soften, stir until it melts and combines with the cream. Transfer to a different bowl (as the first one will be hot) and refrigerate for 2½ hours, stirring occasionally, until thickened.
2. For pastry: Place the flour and icing sugar into a food processor. Add the butter. Process in short bursts until mixture has a fine crumb consistency. Add the egg and process again in short bursts until the mixture just starts to come together.

3. Turn out onto a work surface and gather the dough together. Press out to a thick disc, wrap in plastic wrap and refrigerate for 15 minutes to chill.

4. Roll out the dough on a sheet of non-stick baking paper to fit a 26cm loose-based flan tin. Line the tin with the pastry, easing it into the corners. If the pastry breaks, just patch it together gently, then trim the excess. Refrigerate for 30 minutes. Meanwhile, preheat the oven to 180°C (160°C fan-forced).

5. Line the pastry with a sheet of baking paper and half-fill with rice or pastry weights. Blind bake the pastry for 15 minutes, remove the weights and paper, and bake a further 10-15 minutes or until golden all over. Set aside to cool completely.

6. For passionfruit syrup; Combine the passionfruit pulp, sugar and water in a small saucepan. Stir over low heat until the sugar is dissolved, then bring to the boil, skimming the froth off the top as you go. Boil for 2 minutes, until syrupy. Set aside to cool.

7. For passionfruit crème pâtissière: Place the passionfruit pulp into a strainer over a bowl and leave it to strain. Combine cream, vanilla bean and lemon zest in a saucepan over medium high heat until it is just about to boil. Whisk the egg yolks and sugar in a bowl until light and creamy. Strain the cream and pour over the egg yolks mixture, whisking constantly.

8. Wash and dry the saucepan and then return the mixture to the pan. Add the cornflour and whisk to combine. Stir over very low heat for about 5 minutes. As the custard starts to thicken, whisk a bit more quickly until it is thick and smooth. Pour into a shallow baking tray and cover the surface with plastic wrap. Refrigerate for 10 minutes, until the mixture is just warmer than room temperature.

9. Remove from the fridge and transfer to a bowl, beat in the butter and the juice from the strained passionfruit pulp. Pour into the pastry case and smooth the surface. Spread the white chocolate ganache over the top. Drizzle with the passionfruit syrup and refrigerate for 4 hours or until chilled and set. Cut the pie into wedges and serve with vanilla ice cream.

10. For vanilla ice cream: Pour the cream and milk in a saucepan. Add the vanilla seeds, bean and lemon peel. Bring to scalding point (about to boil), then turn off the heat and set aside for 10 minutes to infuse. Strain.

Place the egg yolks and sugar in the bowl of an electric mixer. Beat until pale and creamy. Carefully pour the hot milk over the egg mixture, whisking constantly. Return to a clean saucepan and cook over low heat, stirring, for 5 minutes until it is slightly thickened and custard coats the back of a wooden spoon. Transfer to a bowl and refrigerate until cold. Churn in an ice-cream machine according to the manufacturer’s directions.

Sweetie Pie’s Shares Chicken and Ham Pie

Sweetie Pie’s Shares Chicken and Ham Pie



60g butter
3 leeks, cleaned and sliced
60g flour, plus more to dust
425ml milk
salt and pepper
1 tsp English mustard
300g leftover cooked chicken (or turkey), cut into chunks
150g cooked ham, cut into chunks
2 tbsp chopped flat leaf parsley
freshly grated nutmeg
300g puff pastry
1 egg yolk, mixed with a little water and salt



1. Melt the butter in a heavy pan and add the leeks. Cook gently for 5 minutes, add a splash of water, reduce the heat, cover the pan and sweat for 10 minutes. Add the flour and stir for 1 minute. Take the pan off the heat and gradually add the milk. Return to the heat and bring to the boil, stirring; reduce the heat and simmer for 5 minutes. Season, add the mustard, chicken and ham. Heat through, then add the parsley and nutmeg to taste. Cool.

2. Preheat the oven to 200C/400F/gas mark 6. Spoon the chicken into an enamel pie dish (measuring about 20x25cm/8x9in). On a floured surface, roll the pastry out to the thickness of a 50 pence piece. Cut off a strip, wet it and place it on the lip of the pie dish. Lay the rest of the pastry on top, pressing down firmly. Trim off the excess. Crimp the edges and use the pastry scraps to decorate. Make 3 cuts in the middle to let the steam escape.

3.Brush with the egg yolk and bake for 30-40 minutes, or until golden.

FISH PIE By Sweetie Pie

FISH PIE By Sweetie Pie



4 tbsp. butter
4 tbsp. flour
2 tbsp. finely chopped onion
2 tbsp. finely chopped celery
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1/4 tsp. dry mustard
1 tbsp. pimento
2 c. milk or half and half
2 c. flaked cooked fish
1/2 c. mushrooms, optional
2 med. white potatoes, thinly sliced
1/2 c. carrots, sliced
1/2 c. frozen peas
Pastry for 2 crust 9 inch pie

1 pound fish fillets can be simmered 6 to 8 minutes in 1 cup water with bay leaf and 1/4 teaspoon salt, drain and cool.
Heat oven to 375 degrees. In saucepan saute celery and onions in butter. Stir in flour, salt, pepper, garlic powder and mustard. Blend in milk stirring constantly until thickened. Add fish and pimento and any other vegetables. Fill pastry lined pie pan with fish mixture. Add top crust and seal and flute edges. Cut slits in pastry top. Bake for about 1 hour. Allow to stand 15 minutes before cutting. Serves 4.





1 lb. beef or veal kidney
1 lb. bottom or top round beef
1/4 c. flour
2 tbsp. fat
1/3 c. finely chopped onion
Salt and pepper
1 tsp. dry mustard
Biscuit recipe or use Bisquick – 2 c.

Wash kidney and remove outer membrane and fatty tissue, halve and remove white tubes, cut in 1 inch pieces, cover with salted water and let stand 1 hour. Drain and cover with cold water and bring to boiling point and drain. Have beef cut 1 inch thick. Pound flour into beef with mallet – then cut into 1 inch cubes. Brown beef and kidney in fat and add onions before meat is full cooked.
Add water to cover and simmer 1 1/2 hours (or longer if necessary) or until tender. Thicken broth and cover with drop biscuits and bake 20 minutes at 425 degrees. Mushrooms may be added, sauteed slightly. Delicious!





2 chicken breast halves
1/4 c. butter
1/2 c. onion, chopped
1/2 c. green pepper, chopped
1/2 c. red pepper, chopped
1/4 c. flour
1 tsp. salt
1/2 tsp. dried oregano leaves
2 c. milk
1/2 c. chicken broth
1/2 c. cornmeal
1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
2/3 c. milk
3 tbsp. butter, melted
4 oz. Jack cheese, shredded

Simmer chicken breasts in enough water to cover. Cook 10 to 18 minutes until no pink remains. Drain, remove skin and cube chicken, set aside.
Melt butter in medium saucepan. Saute onion and peppers until softened. Stir in the flour. Cook for a minute. Add salt, oregano, milk and broth slowly while stirring. Continue stirring and cook until mixture has thickened. Add the cubed chicken. Pour into a round baking dish.

In a bowl, combine the cornmeal, flour, baking powder and salt. Beat in the egg, milk and melted butter. Stir in the cheese. Pour over chicken mixture. Bake at 400 degrees for 20 minutes or until crust is golden brown. Makes 4 to 6 servings.

(1/2 cup frozen corn can be added to chicken mixture. Saute corn with onion and peppers.)

Chicken, Leek and Mushroom Pot Pies By Mr.Tim

Chicken, Leek and Mushroom Pot Pies By Mr.Tim


50gWestern Star Butter
1 teaspoonolive oil
2large (500g) skinless chicken fillets
4 rashersrindless bacon, chopped
1leek, sliced
250gbutton mushrooms, thinly sliced
2cloves crushed garlic
1/3 cupplain flour
2 cupsgood quality chicken stock
1/2 cupfrozen corn kernels
Salt & freshly ground black pepper, to taste
2 tablespoonscream
2 tablespoonschopped parsley
1egg, lightly beaten
2 sheetspuff pastry, each cut into 4 circles or squares

Melt 20g butter and oil in a large non stick frypan, panfry chicken until cooked through. Remove, stand for 5 minutes before shredding or roughly chopping
Melt remaining butter in same frypan and saute bacon, leek, mushrooms and garlic over medium heat until leek is softened and bacon is slightly golden and caramelised.
Add flour and cook, stirring continuously for 30 seconds. Remove from heat and gradually stir in stock. Add chicken, corn and seasonings and cook until mixture thickens and comes to the boil. Simmer for 10 minutes. Remove from heat. Transfer to bowl, stir in cream and parsley and cool. Refrigerate until cold.
Divide filling between 6 x 1 cup capacity ovenproof dishes or ramekins. Brush edges of dishes with egg. Place pastry on ramekin, with a little overhanging, brush pastry with egg and make a slit in pastry to allow steam to escape. Bake at 200oC for 25-30 minutes or until puffed and golden.
– Cooling pie fillings before assembly prevents pastry from becoming soggy and greasy. If making a large pie, use a 2.5 litre capacity shallow ovenproof dish
Notes: Preparation Time: 35 minutes
Cooking Time: 30 minutes


Sweetie Pie’s Shares its Special Chicken Heart Pie


1/2 lb chicken hearts – washed

2 sticks celery thinly sliced

2 cloves garlic – crushed

1 onion sliced

2 carrots sliced

1/2 pint chicken stock

2 bay leaves


1 table-spoon butter

2-3 table-spoon plain flour

packet of ready rolled short crust or puff pastry


Sweat together in a deep-frying pan the onion,garlic, celery and carrots. Don’t colour and cook for 5 -10 mins.

Add the hearts and colour the meat.

In a separate pan make a roux with the flour and butter. Slowly add the stock to make a chicken veloute.  Now add this to the heart and veg mix and combine. Season with S&P and add a bay leaf or 2. Simmer for 5 mins then set aside.

Let the pie filling cool for 5 mins and add to either a pastry lined pie dish or a pie dish then top with pastry. Add a couple of steam release holes in the middle and with the off cuts of pastry decorate – Paul did a love heart and some leaves.

Egg wash the top and bake in a pre heated oven at 160 -180 degrees for about 25 mins ish.

We had our pie with creamy garlic mash.

Pontchartrain Mile-High Ice Cream Pie Recipe


For the Crust:

9-inch pie shell (make your own or use a prepared crust, either is fine)

For the Filling:

3 pints ice cream, (I used Blue Bell’s Homemade Vanilla, Dutch Chocolate and Cookies     and Cream, but you can choose your favorites)


For the Meringue:
¼ teaspoon salt
1 ½ cups egg whites
1 ½ teaspoon lemon juice
1 cup granulated sugar
1 tablespoon vanilla extract

For the Sauce:

¾ cup heavy cream
½ cup granulated sugar
8 ounces (2 4-ounce bars) Baker’s German’s Sweet Chocolate, broken up
2 ounces (2 square) unsweetened chocolate, coarsely chopped



Bake the pie crust according to recipe or package instructions and cool completely.

Soften one of the pints of the ice cream, and when it is soft, spread it in the pie shell, and freeze until it is firm enough to add another layer (in my freezer, this took about an hour in between layers).

Soften and spread the other two pints the same way and then freeze the whole thing solid (I did this overnight to be sure it was really firm).

Place an oven rack on the lower third of the oven, and preheat the oven to 450 degrees.  Be sure the next rack up is way up—this pie will be at least 5 or 6 inches high.  Make room in the freezer.

In a large bowl, add the salt to the egg whites and beat at high speed in your mixer or with a hand beater until they are foamy.  Add the lemon juice and beat only until the whites hold a soft shape.  Reduce the speed to medium and beat, adding the sugar about a tablespoon at a time, continuing to beat for about 10 to 15 seconds in between additions.  When all the sugar is added, increase the speed to high again, add the vanilla, and beat for 4 or 5 minutes more—until the meringue is very stiff.

Take the frozen pie from the freezer.  Working quickly, transfer all of the meringue onto the top of the ice cream.  Using a metal or rubber spatula, shape the meringue into a dome, making sure to touch the pie shell all around.  Immediately place the pie in the oven and bake for 5 minutes.  The meringue will turn a golden brown and the tips will likely be a very dark brown.  Immediately take the pie from the oven and put it into the freezer.  Freeze it for at least 2 hours—and up to a day, but if you go a day, the meringue will get a little smaller as time goes by.  It will still taste great, though, so if you need to make this ahead, you can.

To make the sauce, put the cream into an 8 cup heavy saucepan over medium heat.  Stir occasionally as it comes to a simmer, but don’t boil it.  Add the sugar and stir until the sugar is completely dissolved.  Reduce the heat to low; add the chocolates and stir until they are melted.  Whisk the mixture with a wire whisk until it is perfectly smooth.  You can either serve the pie now, or cool the sauce (covered) and reheat it very gently over low heat once you’re ready.  If you think the sauce is too thick, just thin it with a little bit of additional cream.

To serve, run the blade of a large, sharp knife under hot running water.  Cut the portions and lay them down on large dessert plates.  Drizzle a spoon or two of the chocolate sauce over each portion.

Note:  for the caramel lovers in your household, try this with caramel sauce instead of chocolate sauce–as shown in the picture above.

Sweetie Pie Cinnamon Rolls Recipe

  • 3/4 c. sugar
  • 1/2 c. of large eggs
  • 1/4 c. butter
  • 2 teaspoon salt
  • 20 ounce yeast (2 pkgs)
  • 2 c. scalded lowfat milk
  • 6 to 7 c. flour
  • 2 sticks melted butter
  • sugar”>Sugar, Cinnamon, nuts, brown sugar”>sugar and raisins
  • 2 T butter
  • 2 T lowfat milk
  • 1 teaspoon vanilla
  • Powdered sugar


  1. Scald lowfat milk. Put yeast in bottom of bowl. Add in everything but the flour. Do not add in lowfat milk till it is lukewarm after you have scalded it. Add in six cups of flour till soft not sticky. Knead in as much as you need to make dough soft and powdery. Let rise in bowl covered with damp cloth. About 1 hour.
  2. Roll the dough 9 x 20 1/2 inch thick. Brush on butter and cover with rest of ingredients. Roll up into tube and cut into 1/2 inch thick pcs (can freeze at this point). Brush with butter. Let them rise (about 15 min). Bake 20 to 25 min at 350 degrees. They do not brown they just get pale.
  3. Mix together and make a thin glaze which is spreadable.