Old School Apple Pie

Nanna's apple pie. Brings back memories! My mickey mouse spoon, the litte square cornishware bowls. Creamy yellow Blue Ribbon icecream. Sitting at the long table with the doily tablecloth. My grandfather sneaking loose change to me wherever he could. A crust embedded with one million crystals of sugar, containing a rich treasure of melted apples.

It is time for me to try my hand at the humble apple pie.

Pecan Pie

North Americans seem to have such sweet tooths. New York Cheesecake. Peach Pie. Mississippi Mudcake. Brownies. And that's only the stuff that's now common everywhere else! Less common in Australia is the truly so-sweet-you-could-cry foods like Pecan Pie, essentially a pie filled with pecans and caramel. The caramel was so intense in this dish based off an American recipe, the first time i made it, that the pecans were almost like an afterthought. This time upped the quantity of pecans to help balance sweet with nutty.

Quiche Lorraine

Again, using ingredients i had lying around. And again, one of my favorite foods that my mum used to make for me! Of course, i took the lazy option which my mother never did; i went and picked up a premade flan base from the supermarket. At $3 each these things make life so easy!! But in a recipe soon i'll show you how to make one yourself.

After a very large, very filling christmas dinner, i came home toting a freezer full of leftovers, and two other ingredients: cream, and eggs, leftover from egg nog. This is the first dish that came to mind.

Ingredients (serves 6)

• 1 flan base (premade pie crust)
• 4 eggs
• 1/2 cup cream
• 1 cup grated tasty cheese
• 1/4 tsp ground nutmeg
• 5 short rashers bacon, chopped
  
• 1 large onion, chopped
• 1/4 cup chopped parsley
• Salt and pepper to taste

Method

Par-cook the flan base as per package instructions. Remove, set aside and leave oven preheated to 165 degrees.

Set a frying pan over medium heat, and throw in a touch of oil.

Add the chopped onions and saute for 5 minutes or until softened (try not to brown them)

Add the chopped bacon and saute for a further 10 minutes.

Set bacon and onion aside on paper towel to soak up extra grease.

In a large bowl, whisk together cream and eggs.

Add the parsley, cheese and nutmeg and season with salt and pepper.

Place the bacon and onion on the bottom of the flan base and pour over the cream/egg mixture.

Set into the oven and bake for approximately 25 minutes or until the centre of the quiche does not jiggle when you shake the tin.

Serve at room temperature with a light salad.