I am happy to announce that we have our first official guest post over here at Whatever’s Left! In the past I’ve invited one or two friends to do us the honours, but was generally met with people too shy to share their creations. Then I found Kate… or rather Kate found me! I woke up one morning to a lovely comment waiting for me on my pâte sucrée recipe & how wonderful it was. A few comments were shared back & forth, & it came up that another batch was going to be made, this time, for a blackberry pie with wild blackberries foraged from near Kate’s house. I’m not going to lie, my petite had been whet & I was dying to know more about this recipe. It didn’t take much persuasion to convince Kate that she was absolutely going to have to share it with us….
So let me take this moment to proudly introduce my very first Guest Poster… Kate R…. The floor is all yours!
P.s. All the photography is her own… isn’t is gorgeous?!
About eight or nine months in to what would end up being a tortuously long 15 months in total of very large, very destructive, fatal earthquakes in my city (185 people lost their lives), I was told on a trip to an acupuncturist (to try and find some way of coping with the nightmare), that I shouldn’t be eating wheat, dairy or sugar. That was about three or so years ago (I think), and so began, what turned out to be a never ending journey of discovery which, to this day, can be endlessly challenging, but also very rewarding, especially when figuring out a new way to make what you ate in, ‘the before times’!
That is why it is such a great feeling when you come across a site such as this one that has recipes that actually deliver what they say they will.
I have been converting recipes for some time now, and even this one for Pâte Sucrée needs some tweaks for me to be able to use it, but they were easy and boy was the result well worth it!
I’ll confess now that the no-sugar recommendation was just one step too far for me when trying to find food to eat, and has thus fallen by the wayside, partially because I was just starving hungry; everything you try and buy seems to be riddled with the stuff, but also because the alternatives are rather expensive to buy and so prohibitive when inspired to cook.
And so, I have reduced my intake severely, and use it as a treat now, as I think it probably should be for all of us anyway.
This recipe is in that category and is so easy, but makes such a great treat to end any meal.
My first use of the awesome pastry was to create a blind baked crust for what would eventually become a lemon meringue pie. It went super well, and tasted fantastic.
The plan this time was to try and make a wild blackberry and custard pie, (blackberries foraged from the paddock next to our property) but the husband put his vote in for Apple and blackberry pie.
Not having made either before, I thought I may as well try what he suggested as it sounded as good as my idea, and I wasn’t sure how a custard would work in the crust and was too chicken to find out!
One day it will get a try.
Meanwhile, this recipe called for an unbaked pie crust, and so it gave me the opportunity to see how the pastry would hold up when baked with a part liquid, part solid filling.
After some internet trawling I found a Martha Stewart recipe, which I duly adjusted to my gluten and dairy free and slightly lazy style.
This apple and blackberry pie requires one recipe quantity of the ‘Whatever’s Left Pate Sucree’, with some adjustments.
-Where it states unsalted butter, I use a dairy free alternative called OlivanI available here in New Zealand.
-Where it states one tsp Xantham gum, I just use two of Guar gum as I don’t like the resulting after effects of using Xantham gum.
-Also, where it states to melt the butter, I just rub in the Olivani (as one would a normal pastry)
Other than that, make as per normal up to the point where you wrap it and refrigerate for two hours. I would suggest dividing it into two circular portions for wrapping for ease when you need to roll it out.
Once you are ready to make your pie, roll out the pastry between two sheets of baking paper or glad wrap as it is much tidier, and easier to move into the pie dish.
I use a 9″ metal flan dish with removable bottom, but have also used a disposable tinfoil pie dish, I prefer the flan dish. The pastry is enough to make a top and bottom for this pie, or if you prefer, a lattice top, (with some careful handling). I recommend after any work with the pastry, putting it back into the fridge or freezer to keep it nice and cold.
When it is rolled and you have successfully lined your pie dish, put it back in the fridge to keep it nice and cold until you are ready to add the filling below.
Roll the top out as well and refrigerate as above. Continue reading
Lists. Have I ever told you how much I love lists? I’ve been making a couple at the moment.
…Lists of people who’ve supported the blog & it’s growth.
…Lists of gluten-free blogs that I plan on asking to feature my video once the project is launch.
…Lists of e-mail addresses for people who are interested in jumping on the bandwagon & helping the book get funded.
Plenty of lists.
If you’re interested in joining any of these lists… of being a part of the cookbook & helping to see it get off the ground… Just leave a comment on this post & I will add you to the appropriate list!
In other news… the chicken-soup is on day two, still as delicious if not more so. My health is not on the mend quite yet & I’m becoming buried under a mountain of tissues. Other than that, my spirits are high & my dog comes for constant cuddles.
Happy Wednesday everyone! xxx
I’ve always bragged that I make the best chicken soup. I hate to admit it, but I kind of look forward to friends & loved ones getting sick just to prove them right.
You see… chicken soup. REAL chicken soup, can cure you down to your bones. You need a whole chicken though, you know, the kind that is intact & not already cut up into nice clean, skinless breasts. Boiling the bones releases so many good things for you that it defies the point if you get one cleaned off the carcass. You also need tons of garlic, onion & chilies. I kid you not, you see onions & garlic have anti fungal properties & can also help break fevers… & chilies will clear your sinuses straight up. I also love to add in spinach for the iron, & turmeric for the lungs.
Why am I rambling on about chicken soup? Because I’m sick.
My usual routine when ill is to write up a grocery list, send a minion (a.k.a. a friend) to the grocery store, & then yell directions from the couch. Ultimately resulting in my getting my sniffling butt into the kitchen & taking over control, because as we all know, I’m a control freak who doesn’t share my kitchen.
That would be my usual routine.
This time? Unfortunately to say I’m alone. I wandered around grocery store aimlessly, looking sad, pathetic & whimpering to myself slight as I groaned & sighed over the minuscule weight of my little basket. I dragged my achey body back home, & tried to focus on chopping, cleaning, & prepping my loot. Tiny tasks became overwhelming, & I found myself distracted & fantasising about adding a meat cleaver to my collection of knives.
My point it… there is soup on the stove & it will be delicious. It will probably cure me of all that ails me. It may even miraculously heal my still very broken foot. All that being true…. it’s still no fun making it for myself.
Yes… I am finished. Hope you’re all feeling better than I!
Sunday’s aren’t for work. Sundays are for staying in PJs & thinking about consuming vast amounts of comfort food. Especially when the weather outside it slightly chilled, windy & cloudy.
Sunday’s are beautiful.
Tomorrow though. Tomorrow is when I’ll go back to my assortment of notecards & start organising my book.
Yes. Somewhere in the back of my mind I’m still compiling a checklist of things that need to be done:
– get massive twitter following.
– make my instagram account irresistible.
– snazzy up my kickstarter page.
– record an incredibly charming new video.
– contemplate a weekly youtube cooking show.
– build a large following of food lovers to harass.
Yes. I know my goals. It’s hard to give up on a dream… especially when I’m as stubborn as I am. There will be a cookbook, that makes everyone salivate. It will be phenomenal. But not today. Today is for my pyjamas & cuddling the dog.
Happy lazy Sunday everyone.
Want to hear something daunting? Waking up every morning & saying “today, I’m going to write a cookbook”.
It’s as if this sudden surge of pressure creates a ton of weight & becomes all too much. I stare blankly at note cards waiting to be labelled & arranged…. & nothing.
I’ve envisioned the matching a thousand times. I know which recipes I want to include, how to pair them & what holes need to be filled…
& yet, I procrastinate.
I want to write a book. More than anything. I fantasise about it over & over again seeing all my hard work in printed form. Tangible & available to everyone. I’ve even envisioned the pages slightly stained & tattered from love & over use. I have a game plan. A goal. A dream.
Yes, it’s true, my kickstarter campaign to raise the funding in order to do it was not a success as I had hoped. It was however a learning experience. What I learned? Well, social media is everything for one. Enthusiasm is another crucial factor. Building a sufficient amount of hype a third. I was ill prepared, I gave no one any warning, & I certainly did not sell myself to the best of my abilities. With that said, I will be taking a sufficient amount of time re-group, make it fabulous & try again.
If anyone would like to be kept up to date with the on-goings, the new launch date, or even a newsletter, please e-mail me at email@example.com & I will add you to the mailing list!
This is not an original thought. In fact, I’m just waiting till it becomes as popular as red velvet. And really, I wouldn’t be lying if I were to tell you that it should be MORE popular than red velvet.
This is what comes of the “monkey see, monkey do” effect. I saw this cake… first in an article written about a famous restaurant. Then again on a blog. & slowly slowly, I see more & more variations of it popping up before my eyes. Each time becoming more & more enticing.
Really, you have to be a fan of buttered popcorn & salted caramel. Then again, who isn’t. Did you ever try those buttered popcorn jellybeans? This is just like that. You kind of think “uh, WEIRD”, but then you have a bite & it becomes *MIND BLOWN*!
So. Um. Yeah. I totally made one for myself.
It’s my birthday & I can do whatever the heck I want. Including make my own cake.
…let’s be honest though, those who know me, know I’m far too much of a control freak to ever let anyone else make me a cake.
As for this one? This buttery, delicious, salty masterpiece? Well, the idea may not be original… but the recipes I wrote are completely my own. Who knows… maybe if I’m feeling in a particularly good mood, I’ll release it.
If you really want to see them happen, you should totally click on the link bellow. You can pledge & call it your birthday gift to me. Put it this way… my writing a book, means you can make this cake at home all by yourself
Are you at all curious as to what the cookbook might look like?
Well, one viewer on KICKSTARTER was…
They asked me for a sample spread of what pages from the book might look like visually. I’m not a graphic designer, but I decided it was more important to throw something together & give people an idea. I assure you, I will have a real professional take care of the actual book however.
For now…. this is my take:
This can only be a reality with awesome & amazing people like you… So pledge! Spread the word! Share the video around & lets get this book made!!!
Tick tock tick tock tick tock….
I can’t believe I’m a 3rd of the way through this.
We have gotten off to a really slow start. Admittedly, I’ve been shown a lot of support & faith by family & friends. Actually, some of the people who have pledged to the project really surprised me. In a good way of course. Their actions just blew me out of the water as something completely unexpected. I’m lucky. I’d go as far as to say I was even touched emotionally by it.
Then things started to slow down. I panicked a little & somewhere I read that statistically speaking, if a project hasn’t reached it’s 30% funding goal within the first week… it’s doomed. Those are some pretty serious words.
Ever the optimist though, I’ve chosen to ignore them. It’s all about timing after all. Something out there was clearly listening to my optimism though because today I got an e-mail stating that my project has made it onto the staff-picks! Look!
I know this doesn’t mean my project is going to magically become a success. I know I still have a loooong way to go. All I’m saying is, my optimism is running in overdrive right now & I continue to be incredibly thankful for all the support I’ve gotten!
Still…. I can’t get this project funded without awesome & amazing people like YOU! So check it out, pledge a little & SPREAD THE WORD!!!
To mark the end of our epic first week, I’ve decided to launch another competition…. This time, prepare to get involved. I mean fully submerged. & possibly a little messy too.
As you all know, I made a sour cherry pie in my video…. I shared the recipe with the idea of enticing your appetites & drawing you into my sugar cravings.
For this next challenge? Well, I’m not asking you to make my recipe. Not exactly any way. I’m inviting you all to have a look at mine & come up with your own wonderful versions of it.
You want to turn it into an open tart & make it with brown sugar? Maybe make a home-made rum & pecan ice-cream to accompany it? Make a chocolate crust? Change the shape?
Whatever you can dream up, I want to see it. I want to taste it & see how you’ve taken a starting thought & made it completely your own!
All recipes & photos should be sent to me by e-mail (firstname.lastname@example.org). I will publish each & every one on my blog (www.whateversleft.org), & include a link to each recipe on my Facebook page. At the end of the campaign, I will assemble a team of trusted friends who tastebuds I admire & together we will select the best one.
The only absolute guidelines that you have to stick to is that:
1. the recipe has to remain gluten-free
2. it needs to contain sour cherries.
“What is the prize??” I hear you asking… Well, the winner will have their recipe published in the book with their name credited at the bottom of the recipe as well as in the credits section of the book. They will also receive a copy of the cookbook to go along with it so they can show off their recipe to all of their friends!
The deadline for submissions is the same as the deadline for the campaign – 22nd of September!
Happy baking everyone!!!!!
- Lauren-Nicole xxx
P.s. thank you for your continued support! Let’s get this cookbook MADE!