onion

I was shopping in my beloved Sainsbury’s today and got talking to an elderly man in the queue. His trolley was full of cakes, various pastries, walnut whips and a large pack of adult nappies – way more interesting than my own basket. He was quick to explain that the adult nappies were for his 80-year- old boyfriend, but unfortunately one pack only lasts him three days – TMI. When I suggested he go and get another pack, he explained he couldn’t carry the chocolate, cakes and the two packs of nappies on the bus, so I offered to give him and his nappies a lift.
In the car, I learned that not only was this eccentric old man a delight to talk to, but his name was Peter and he used to be a producer at the BBC. He spent the journey recounting all his worldly adventures, dropping casually into conversation that his tutor was none other than David Attenborough.
Sadly, when I pulled up outside his house, I had to say my goodbyes – he had afternoon tea to prepare – so I helped him with his bags and shook his lovely warm hand, only for him to present me with a box of walnut whips that I will treasure forever.

Oh, and so when I got home, I made cheese and onion puff pasties, but they were a total disaster, so I decided to sack off making another batch and retreat to my sofa to eat marmalade on toast for the rest of the afternoon. So, these are my second attempt and the reason you didn’t receive a blog yesterday, apologies.

Cheese and onion puff pasties
Makes 4-5 pasties / Hands on time 45 mins / Total time 1 hr 10 mins / V ❄
You’ll need: A rolling pin and a tea cup saucer (roughly 14 cm)
1 medium large baking potato (250g), skin on and chopped into cubes
250ml cold water
½ vegetable stock pot or cube, I use Knorr
1 large onion, peeled and finely chopped
150g mature vegetarian cheddar, grated
375g chilled ready rolled puff pastry
1 egg, beaten
1 tbs flour for dusting

Method
1. Preheat an oven to 220°C/200°C fan/ 428°F/gas mark 7. In a casserole pot or large saucepan, add the chopped potatoes, stock pot and 250ml of cold water. Put on a high heat and bring to the boil. Continue to boil for 5 minutes.
2. Add the chopped onions and give it a good stir. Turn the heat down slightly and continue to cook for a further 8 minutes, stirring frequently (now is a good time to grate the cheese). Take off the heat, season well with salt and pepper and put the filling to one side to cool.
3. Roll out the ready rolled puff pastry and using a tea cup saucer as a stencil, cut out as many circles as you can before gathering up the trimmings and re-rolling to make more. Line 2 baking trays with baking paper and dust with a little flour. Place the pastry circles on them and using the back of a fork make little imprints along the edges of each circle.
4. Stir the grated cheese into the cooled potato and onion mixture and add another crack of black pepper to taste. Place a heaped tablespoon of mixture down the middle of each circle of pastry. Brush the imprinted edge with a little beaten egg, before folding over to create a half moon pillow. Seal by applying downward pressure with your finger tips and imprinting with the back of a fork. Cut 3 small slits in the top of each pasty with a sharp knife to allow the hot air to escape while baking.
5. Once all your pasties are filled, brush them with beaten egg, space out evenly on the baking trays and bake in the oven for 20 minutes or until golden brown. Leave to cool on the baking trays for 5 minutes before carefully transferring to a cooling rack. Serve warm or cool completely and enjoy cold as a snack. The pasties will last up to 3 days refrigerated in an air tight container.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian ❄ Suitable for home freezing once cooled. Consume within 3 months.

`’Oh and I think your blog is soooo great, all your food looks soooo delicious and you’re just soooo funny…”
Oh stop it I blush. I’m really not that funny. I smile goofily at my computer screen and wave my hand at it as if to say, ‘get outta here’.
I read on…
‘The majority of people food blogging aren’t very interesting, so it’s nice to stumble across someone who doesn’t make me skip straight to the recipe. I especially like the blogs you do with your son…”
What did she say? Son? What son?… I haven’t got a son! The only person that features on my blog other than me is… NOOOOOOO!
SHE THINKS MY BOYFRIEND JAMIE IS MY SON?!
Am I that old and shrivelled that she’s mistaken me for my boyfriend’s mother? Well this is a new low. Perhaps I should sit down? NO! That’s what old people do. Maybe he just looks freakishly young? I’m only 32 for god sake! Perhaps I should ask for a giant vat of ‘Olay Regenerist’ for Christmas, just in case. I wonder if it’s still made with babies umbilical cords or was just a 90’s rumour? Not sure I fancy putting umbilical cord cream on my face but as I’m ageing at an alarming rate, needs must. Oh well, at least she thought I was funny.

Anyway, speaking of mum’s, this recipe is inspired by a dish my very own mother, Lizzie, used to make. Her recipe is long lost of course – she manages to lose all of her beloved recipes, so had a go at making it from memory. It’s essentially made up of my two favourite things in life, bread and cheese. So go grab your big pants, it’s time to get your carb on.

Savoury bread & butter pudding
Serves 4-6 / Hands on time 20 mins / Total time 50 mins / V
2 red onions, roughly sliced
1 garlic clove, peeled and roughly sliced
400g white sourdough loaf (or any bread you happen to have. I like sourdough as it’s a little more robust and tends to keep its form).
75g medium vegetarian cheddar cheese, grated
75g cheese of your choice grated or crumbled (I used a combination of Emmental and cheddar but you can use any cheese you like)
Handful fresh thyme sprigs
5 eggs
500ml semi-skimmed milk

TIP: I often half the recipe and make a smaller version for 2 in a smaller dish. It’s a great way of using up any unwanted slices of stale bread you have lying around. Also, you don’t have to use sourdough, regular sliced bread works too – although bear in mind you may need more of it. If halving the recipe, use 3 eggs.

Method
1. Preheat oven to 200°C/180°C fan/400°F/gas mark 6.
2. Butter a 2 litre oven dish and begin slicing the bread. Once sliced, pick up the slices as a loaf and put straight into the oven dish. Pull the slices apart to fill the dish creating a zig zag effect (see image below). If you’re using odd bits of bread, just arrange them as best as you can – doesn’t have to be perfect. Roughly slice the onions and the garlic clove.
3. Grate or crumbled all the cheeses, saving a handful of hard cheese for the topping (a hard grated cheese is better for sprinkling). Put to one side.
4. Evenly distribute the sliced onions and garlic through the layers of bread before packing with the cheeses. Insert a few thyme sprigs throughout and put to one side.
5. In a separate bowl or jug, whisk the eggs and milk together until combined before pouring slowly over the pudding, making sure you manage to soak all the bread. Season well with salt and pepper before topping with the remaining handful of grated cheese. Bake in the oven on the middle shelf, for 25-30 mins.
6. Remove from the oven, discard the charred thyme sprigs and serve with a simple green salad.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian