Arya's Snitched Tart's from the South - TOMORROW

She filched one anyway, and ate it on her way out. It was stuffed with chopped nuts and fruit and cheese, the crust flaky and still warm from the oven. Eating Ser Amory's tart made Arya feel daring. Barefoot, sure-foot, lightfoot, she sang under her breath. I am the ghost in Harrenhal. - A Clash Of Kings

Valar Morghulis little dove's ! 

I know many American viewers will be tuning in tonight to see the long-awaited premiere, but sadly, I must wait until tomorrow for season 5  to air. I am buzzing, I know it is going to be fan-bloody-tastic (excuse the pun.)


When choosing a dish from The South chapter, I picked this dessert because although leek soup, honey biscuits and black bread all looked very tempting, I freaking love the chapter and passage that these were mentioned in, in A Clash Of King's. It's set after Tywin arrives so there is no more rat-based-bucket-torture going on and it's about Arya's time in Harrenhal and how she feels, as she says she is the ghost of harrenhal, strong, and swift and sly. It is at a point where she starts to regain her confidence, and I love how this was almost triggered by stealing one of the tarts that Hot Pie made. 

Recipe: Arya's snitched tarts
Time: Prep- 45 minutes Cooking- 20
Yields: about 25 little 2 inch tarts. 
Effort requires: very little, just time consuming
Rating: 9/10

Ingredients:

For the pastry- 

• 2 1/4 cups plain flour
• 1 cup caster sugar
• pinch of salt
• 1 tsp saffron strands
• 1/4-1/2 cup cold water
• vegetable oil for frying

For the Poudre Forte- (1 tsp each of)

• black pepper
• ground cinnamon
• ground mace
• ground ginger
• ground cloves

For the Candied nuts- 

• 1 1/4 cup pecan halves
• 1/2 cup each of brown and granulated sugar
• 1 tsp Cinnamon 
• 1 tsp vanilla
• 1/4 cup water
• 1 egg white 
• 1 tsp salt

For the tart topping-

• 1/2 bottle inexpensive red wine
• 3/4 cup honey
• 1/4 cup red wine vinegar
• 1 tbsp Poudre Forte
• 1/4 cup chopped dates
• 1/4 cup currants
• 1/2 cup fresh or dried figs (alternatively use your favourite berry) diced

Method-

• For the candied nuts, whisk both sugars, the salt, and Cinnamon together.
• Whisk the water, egg white and vanilla until frothy.
• Toss the nuts in the egg white and then into the sugar bowl until fully coated. Place on a lined baking tray and into the oven for 3 lots of 15 minute bursts ad 150 degrees Celsius. Stirring after each interval. Once done, leave to cool and crush further in food processor to small-ish lumps.
• For the pastry combine all the dry ingredients apart from the saffron.
• Soak the strands in the cold water. Pour into the dry mix and use a wooden spoon or your hands to combine everything into a dough. You may need a little more water.
• Cling film and place in the fridge.
• For the Poudre Forte combine all ingredients in a small bowl.
• For the filling, bring the honey and wine to a boil and then reduce the heat and remove the foam. Add the vinegar, poudre forte, and fruits, simmer gently until it reduces and thickens. (about 25 minutes) remove from heat.
• Roll out the pastry to a 1/4 inch thickness and use a 2 inch diameter cookie cutter to cut out your circles. 
• Heat a shallow layer of oil in a frying pan and gently place the discs in the oil and fry until golden each side, place on a kitchen roll lined plate. 
• Once slightly cooled, place a teaspoon of the thick syrup onto the little circles and top with the crushed nuts.
• Enjoy.

Making these was a mission considering the amount of ingredients and stages but I must say they are fully worth it. These little delights are so delicious, the poudre forte gives the sweet sticky syrup such a warm depth and the nuts add a fabulous texture. They seemed very Christmassy to me too, due to the Cinnamon. As you can see, the book description said that the tarts were stuffed with cheese but the recipe did not call for any so I decided to serve them with cheese, a very very strong cheddar which adds a whole new dimension to these. It's like cheese and wine in a dessert form, what's not to love? 

They definitely got me in the mood for tomorrow's episode! 

I must depart now sweetlings, so as they say in Essos, Valar Dohaeris and enjoy season 5!

One of my favorite Arya kills. I hope to see many more...

Stuffed Grape Leaves from Dorne - GoT Countdown

"The kid had been roasted with lemon and honey. With it were grape leaves stuffed with a melange of raisins, onions, mushrooms and fiery dragon peppers. 'I am not hungry,' Arianne said... After a while, hunger weakened her resolve, so she sat and ate." - A Feast For Crows

Good Afternoon sweetlings,

Only a week to go! I am very very eager for the week to pass so the start of season 5 can begin.

When I first got this book I was excited to see a chapter on Dorne, it sounds like such a beautiful place and from the characters we have seen so far on the show (Oberyn and Ellaria) it also seems an open minded, and exotic place. I can just tell when we finally see it on screen it will be amazing.

The dishes in this chapter such as 'chick pea paste', 'flatbread' and 'lemonsweet' seem to be heavily influenced by Mediterranean foods, in particular Greek and Turkish based. All very aromatic and fresh tasting. I imagine they would taste even better in the sun, as opposed to curled up on a sofa while you hear crashing rain outside the window!

I thoroughly enjoyed making this dish because it was something very new to me, working with ingredients such as grape leaves was really fun but also very difficult. The hardest part of it all was getting the leaves out of the jar because they are so tightly packed, it took me a good 10 minutes!
Once you get the hang of the rolling process it really is quite easy and fun.

The recipe for these actually contains 1/4 pound of ground lamb but since I am a vegetarian I just used more rice instead. You can add any ground meat though or maybe try soya or quorn instead. Or you could try different rice's too, I think arborio would be lovely in these but I just didn't have any in the house, or even cous cous!

Recipe: Stuffed Grape Leaves
Time to make- 45 mins prep 1 hour cook
Level- Effort required
Rating: 8/10

Ingredients-

• 1 pint jar brined grape leaves, drained
• 1 medium onion, finely chopped
• 1 teaspoon hot pepper, such as jalapeno, finely chopped
• ground black pepper
• sea salt
• 7-10 button mushrooms
• 320g cooked rice
• 1 handful chopped raisins
• 1/4 cup vegetable or chicken stock
• Juice of 1/2 a lemon

Method-

• Carefully remove the leaves from the jar, gently unroll them and prise them apart. Place them in a large bowl and cover with boiling water to soak for 30 minutes. Rinse with cold water. 
• In a pan, heat the oil and saute the onion until it slightly browns and then add the hot pepper, seasoning and mushrooms. Cook until the mushrooms are soft.
• Remove pan from heat and stir in the rice and raisins. (At this point I also added a 1/4 cup of chopped coriander)
• Chose a large leaf to fill, place shiny side up. Put 1tbsp of mixture near the stem of the leaf and take the end and fold over the mixture. Roll once and then fold over the sides into a neat package and continue rolling until you get a neat roll.
• Continue this action until no filling is left.
• Line a deep pan with the remaining leaves and layer your rolls snugly on top of them, if a whole layer is filled then repeat by lining more leaves on top of the rolls and placing the remaining on top,
• Pour over the stock and lemon and place a lid on the pan and cook for 45 minutes to 1 hour until soft. (I needed more liquid in this process as the leaves began to burn, I added bout a 1/4 cup every 10 minutes) 
• Once done, cool them and serve at room temp,

Although time consuming, these little leaves are delicious and brilliant served with feta cheese, dates, lemon, and olives. They're mentioned in a passage of the books by one of Prince Oberyn's daughters; a sand snake. Characters I am very exited to see this season. So, enjoy a short video on them here and a little tutorial on how to roll these leaves. I found it very helpful. Until next week sweetlings!

Oatcakes - GoT Countdown

When they woke the next morning, the fire had gone out and the Liddle was gone, but he'd left a sausage for them, and a dozen oatcakes, folded up neatly in a green and white cloth. Some of the cakes had pine nuts baked in and some had blackberries. Bran ate one of each and still did not know what sort he liked best. - A Storm Of Swords

Good morning sweetlings!

The time is nearing, only 3 more weeks to go! I must say the excitment is building up rapidly, especially since I have been re watching season's 1 and 2 this week, and I forget how much I loved them. I feel like I have found a new found love for characters like Ser Jorah and Gendry.

On another note, this weekend I ventured to my favorite location from series 1-2. The North! And I made modern oatcakes with blackberry jam and pine nut puree, and like Bran, I don't know which I prefer!

Recipe:
Ingredients-

• 1/2 cup unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp each of ground cinammon and ginger
• Pinch of salt
• 1/4 tsp of baking powder
• 1 cup rolled oats
• 1 1/2 cups plain flour
• 1/2 cup pine nuts
• 1-3 tsp olive oil
• 3 tbsp blackberry jelly (I used bramble)

Method-

• Mix together the butter and sugar until thoroughly combined. (I used an electric whisk)
• Add the egg, vanilla and spices.
• Add the remaining dry ingredients and whisk until a dough forms. 
• Divide the dough in two, and roll out into a flat disk. Cling film this and chill for 1 hour. 
• Repeat with the rest of the dough.
• Remove from the fridge and roll out further to a 1/4 inch thickness.
• Use a round cookie cutter to cut the cookies and place on a lined baking tray,
• Bake in a 180 degree celcius oven, for 20 minutes, 
• Remove and place on a cooling rack. Repeat with the 2nd disk,
• For the pine nut puree place them in a food processor and add the olive oil a teaspoon at a time until a smooth, thick paste forms.
• Once the biscuits are cooled, sandwich half of them with the blackberry jelly for a sweet variety and the others with the puree for a savory snack.

I really liked these biscuits, they resemble digestive biscuits and are great with a cuppa. The texture is also very short and crisp while the sweetness very mild and does not interfere with the savory variety too much. I think I would rate them a good 8/10. 

Since I have been re-watching seasons 1 and 2, I thought I would share with you one of my favorite scenes from two of my favorite characters. Enjoy!

Cheese and onion pie - King's Landing GoT countdown

Moon Boy mounted his stilts and strode around the tables in pursuit of Lord Tyrell's ludicrously fat fool Butterbumps, and the lord and ladies sampled roast herons and cheese-and-onion pies. - A Storm Of Swords

Hello little dove's,

Natalie Dormer

Kit Harrington at the premiere in London

Gwendoline Christie

This week was also the premiere of season 5 and for the first time it took place in London! Sky Atlantic are doing a short programme about the premiere this Monday night, which I am very excited to watch! On Tuesday night they will also be airing a 'Story so far' show. I think it could be interesting and I am hoping they will talk about some aspects of season 5.

The date is getting closer and closer and so I thought it may be a good idea to visit the Capitol.
This week I baked a cheese and onion pie from King's Landing. I actually stuck to the medieval version this time and it went very well. I served this dish with thyme and garlic roasted potatoes and a rocket and tomato salad. The recipe is as follows:
Cheese and onion pie - serves 6-8 people Time: 1 hr 35 minutes Skill Level: medium

For the Poudre Douce (sweet powder)

• 4 1/2 tsp cinnamon 
• 1 tsp ground ginger
• 1 tsp grains of paradise (I didn't use these as they aren't available in normal supermarkets)
• Pinch of nutmeg
• Pinch of galangal 
• 1 cup sugar 

For the pastry:

• Small pinch of saffron 
• 1/4 cup water + 2tbsp
• 1/4 cup cold butter
• 1 1/2 cups plain flour
• 1 egg yolk

For the filling:

• 4 medium white onions
• 1 sprig of thyme, basil, and sage 
• 1/4 cup currants
• 1 cup grated creamy cheese (I used Gouda)
• 8 eggs
• 1 tbsp melted butter
• 1/4 teaspoon saffron
• 1 tsp Poudre Douce

(Fresh herbs are expensive so I bought basil and sage and used dried thyme as I think it is the only dried herb that holds a lot of flavor)
Method-

1. For the pastry soak the saffron in the water and then either rub the butter into the flour until it resembles breadcrumbs and slowly add the beaten egg yolk and the water until the dough comes together. Or use a food processor to combine the butter and flour, slowly adding the wet ingredients on a low speed. Chill in clingfilm until needed.
2. For the poudre douce, combine all ingredients and store in an airtight jar.
3. Parboil the onions and herbs for 5 minutes and drain them in a colander. Once drained thoroughly, put the onions in a very large bowl and chop the herbs finely and add them back together.
4. Combine the currants, cheese, eggs, butter, saffron, and poudre douce in the onion bowl and whisk thoroughly with a balloon whisk. Season to taste.
5. Roll out the pastry and press into a shallow tart tin. Pour the egg mix into the case and bake for 40 minutes. Serve warm.

Overall whilst the flavours of this dish were very tasty I found the texture very strange. Whilst quiche's usually have ingredients like sour cream, or milk, or cream to hold the mix together I found this was almost like an omelette in a pastry case. And the pastry while flaky, was not as crisp as I had hoped, It was a good 6/10 I'd say.

On another note, Sky Atlantic are airing GoT seasons 1-4 every weekend, this started on Friday, so if you feel the urge to watch re-runs before it returns, now you can!

 (sorry for the rubbish quality pictures this time, my phone is currently very broken so I had to use my little brother's)

Apple cakes from The Wall - 5 weeks until GoT

Jon was breaking his fast on applecakes and bloodsausage when Samwell Tarly plopped himself down to the bench. "I've been summoned to the sept." Sam said in an excited whisper. "They're passing me out of training. I'm to be made a brother with the rest of you. Can you believe it?" -A Game Of Thrones

Afternoon my sweelings.

Yesterday I chose the second recipe from my little project and baked some apple muffins from The Wall. Admittedly I once again chose the modern version because they just looked so golden and moist and mmmm!            

Though I really do think this recipe captures not only the passage of the book they were mentioned in but also the whole vibe of The Wall. Picture this:

You have just finished a long day or combat training with your brothers mercilessly beating you and putting up with witty and rude remarks from Ser Alliser Thorne. On your walk you realise you can't feel your toes because it's so cold. You have another day full of training and hiking and watching tomorrow.
You enter the dining hall and break into a warm apple cake. The gooey apple and Cinnamon aroma's hit you and it's tangy sweetness and buttery crunch fills your body with a cosy feeling.

Ahh, damn it, now I want another!              

They may not be the most beautiful or showstopping cakes but they sure are delicious on any cold windy night.

Recipe: yields 8-12 muffins
For the cake-

• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1 tsp each of baking powder and baking soda
• 1 cup sour cream
• 2-3 apples (peeled, cored, diced)
• pinch of salt

For the topping-

• 3/4 cup brown sugar
• 1 tsp cinnamon
• 2 tbsp butter (chilled)
• 1/2 cup chopped walnuts

Method-

1. Preheat the oven to 180 degrees Celsius. Prepare your muffin tin with cases or if no cases then heavily grease the pan. 
2. In a large bowl cream the butter and sugar together until light and fluffy.
3. Beat in the eggs and vanilla. (TIP- if the mix starts to curdle add a few teaspoons of flour)
4. In a separate bowl combine flour, baking powder and baking soda and salt. Add the dry mix slowly to the wet, alternating with sour cream.
5. Stir in the apples.
6. Fill each muffin case 2/3 full.
7. For the topping combine the sugar and cinnamon, rub in the cubed butter until crumbly and stir in the nuts.    
8. Sprinkle the topping evenly across the muffins and bake in the oven for 30 minutes.
9. Allow to cool and enjoy!                                              
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
    I also just wanted to quickly mention the Hairy Bikers electric whisk i recently purchased. It is literally amazing. Never have I ever seen such fluffy butter and sugar or such stiff peaked egg whites, and it will whip cream in an instant! It was reduced from £29.99 to £15.00 after Christmas and I would seriously recommend it. It has multiple speed settings and a turbo setting.
   
    On another note, HBO released a second trailer this week for GoT ( which looks freaking amazing!!!) so, here you go and enjoy! See you next week sweetlings.
   

Tyroshi honey fingers (GoT countdown)

Hello sweetlings!
So with there being only 6 weeks to go until series 5 of my favourite TV show ever; Game Of Thrones, and given that I have a Game of Thrones cookbook (A Feast of Ice and Fire) and it containing recipes from the six regions of Westeros, I thought it would be only fitting to try and bake or cook a dish each week to mark the countdown to it's return.

I thought I'd start by making a treat from far away from the capitol, Tyrosh. From across the narrow I see, I made honey fingers. They are basically a very sweet sticky pastry type dish, they seem like they would be made by maybe Greek's or Turk's today due to the amount of lovely honey they contain.

This book is fantastic because for each recipe they have a medieval and a modern version to show variation. I must admit to making the modern version this time just because I thought they looked amazing. They also give you the passage of the A song of ice and fire where the dish is mentioned and pairings for other recipes in the book. For example these honey fingers supposedly go well with sweet pumpkin soup and iced milk with honey which can also be found in the book.

I love how they also link recipes with characters and places too, they have Sansa's favourite lemon cakes and  Arya's snitched tarts and things like 'Breakfast on the wall' you really feel part of the series as you can explore not only food but the lifestyles of the different regions.

The recipe is as follows:

For the syrup-

• 1 cup sugar (I used golden caster)
• 1 cup water
• 1 cup honey
• 1 tbsp. of fresh grated ginger
• pinch of salt
• 1 tbsp lemon juice
• 1 cinnamon stick

(I was slightly sceptical about the fact it contains honey and lemon, sounds slightly medicine like but trust be you will be ecstatic with the results!)

For the dough-
2 cups cake flour (I just used plain)
2 1/2 tsp of baking powder
pinch of salt
2 tbsp of cold butter
1/4 cup whole milk
1/4 cup water
1 tsp lemon juice
oil for frying

(TIP- when combining the wet ingredients do not mix the lemon juice into the milk and water because it will curdle and separate)

The steps are pretty straight forward too

• combine all the syrup ingredients in a pan on a medium hear and bring to the boil, cover with a lid and cook for 1minute. Uncover and simmer for 5minutes.

• Let it cool down and pour into a bowl or jar to chill in the fridge overnight. It should be very cold when you use it.

• For the dough combine the dry ingredients in a bowl and rub the butter in until the mix looks like breadcrumbs. Make a well in the centre to pour the wet ingredients into and mix with a spoon or your hands.

• Pour onto a floured surface and knead for 5 minutes for a smooth elastic dough. Cover with cling film and leave to rest for 2 hours.

• Roll the dough out into a rectangle of about 1/4 inch thick and cut strips (not too thin as they become hard to work with) about 1/2 inch wide and then get three strips next to each other and braid the dough to make a 4-6inch plait. While doing this make sure the oil (1 inch in a pan) is heating up over medium heat.

• Have the syrup ready in a deep wide bowl and a cooling rack with some baking paper underneath to catch dripping syrup.

• Fry the little pastries for about a minute on each side until golden brown and then dunk into the sweet syrup until it stops sizzling. Carefully place on the rack.

• Serve fresh.

So there you have it, my take on tyroshi honey fingers and I must say they were super yummy. If you're in need of something very sweet and unique this is a winner. I was thinking of re-making them for my grandma next week as they are vegetarian and she loves spiced things like this, you could serve them warm with a cold vanilla ice cream or some crushed nuts like pistachio's on top to make them look ultra impressive.
See you next week for another GoT surprise!