#recipes

Recipe #109 - Scotch Pie

I believe this is my first recipe with my apartment in the background so you’ll finally get a new stove/table/countertops to look at. I moved almost exactly a year ago (Sept. 1st 2020) and I have a slightly smaller cooking space now, but way more freedom to make whatever, whenever.

Anyways, I was nervous for this one, you never really know how baking is going to turn out. I just hear the Great British Bake Off judges taunting me (“soggy bottom,” “overworked the dough,” “under/overbaked” etc.) In the end, this recipe was very forgiving and I had nothing to worry about! The main thing I was concerned about was that the pie crust wouldn’t hold together and it would just explode or stick to the tin. Instead, I got these perfectly formed, buttery morsels that slid right out. Such a relief! I was very surprised that the pie “lids” stayed on because I didn’t put much effort into pinching them on. I guess everything just gels together in the oven.

This isn’t the most authentic version I could have done for this recipe, the shape’s not quite right and I didn’t use haggis or lard, but I wanted to stick to accessible ingredients and prep. Luckily, the internet obliged. The whole thing took me about 2.5 hours give or take.

Recipe

Here is my source

-Filling

• 1 lb. ground lean beef ; or lamb
• 1 tsp. Worcestershire sauce
• 3 tbsp Onion soup mix ; or (minced onion)
• 1 cup oatmeal or dry French bread crumbs
• ½ tsp ground nutmeg
• ½ cup stock (beef broth)
• salt and pepper to taste

-Pastry

• 1 lb. plain flour
• ½ tsp. Salt
• 1 cup hot water
• ½ cup butter

Whelp. My meal prep is done for the week. I love how perfectly portioned these are! I’ve been inspired to use my muffin tin for savory stuff more often. Keep on cookin’ clue crew!

Recipe 109 - Scotch Pie

“Scotch Pie” is the eighth recipe  I’ve made based on the food offered at the Deli Shuss in The Silent Spy. The other seven can be found here,here,here,here, here,here. and here.

“Scotch pie” is a little hot water crust meat pie filled with mutton or haggis. I filled mine with lamb which is close enough. Other than chicken pot pie, I feel like savory pies aren’t super popular in America so I have very little experience with meat pies. My first impression of this recipe was that it was very dry and I’m not sure if that’s my fault or if it’s supposed to be like that. Once I got over the initial texture shock and paired the pies with some sauces they really grew on me.

The strongest flavor here is probably the Worcestershire sauce which I love. In fact I poured more on as a topping. I’d be curious to hear what other people eat meat pies with because I really have no clue. Always fun to try something new :)

lantern-academia:

Serve This With That:  - suggestions for what type of sides to serve with main dishes. https://servethiswiththat.com/

Butternut Bakery Blog - great baking inspo, especially within the cookie/bar realm.  https://butternutbakeryblog.com/

Half Baked Harvest - good and relatively simple soup & one-pot pasta recipes, plus a very good website design in my humble opinion. https://www.halfbakedharvest.com/

King Arthur Baking - what I love about KAB is that they actually explain why you’re using certain ingredients and methods. You not only learn how to make certain recipes, but you also learn info that you can transfer to different recipes/use to modify recipes. Great for a variety of baked goods. https://www.kingarthurbaking.com/

Recipe Tin Eats - This is my go-to for Asian food- not just East Asian, but allAsian food, from Vietnamese to Indian. This is where I usually go when I’m trying to replicate asian takeout. My faves from here are the flatbread, butter chicken, pad see ew, and bibimbap. https://www.recipetineats.com/

Claire Saffitzs’ Dessert Person - I highly recommend checking out the Dessert Person cookbook from the library/buying it, as it’s a great resource for improving your baking skills, but the YouTube channel is also really good. This isn’t the type of recipes you make every day or even that I would bother copying down for the most part, because they tend to be very involved and not very intuitive if you’re relatively amateur like I am, but the basic recipes, like the Pie Crust (which is amazing) and the Tart Crust, or the Olive Oil Dough (both also fantastic) are actually not as hard in practice, despite how many steps they seem to involve. It’s intimidating to read a recipe where all the steps are really thicc, but the truth is it’s all relatively simple, just explained in extreme detail (which is wonderful for beginners). So far from this I’ve made the mushroom galette, the caramelized honey pumpkin pie, and the meyer lemon tart as well as some of the basics.   https://www.youtube.com/c/ClaireSaffitzxDessertPerson?app=desktop 

Immaculate Bites - I’m literally obsessed with Imma, the woman who runs this site, she’s so iconic. I’ve made the Trinidad Chicken Roti, Beef Empanadas, Jamaican Beef Patties and Tourtiere from this site and they all go so hard??? Highly recommend browsing the site and bookmarking everything that looks good bc oh man some of these recipes will really change the game. https://www.africanbites.com/

Williams Sonoma - The Williams Sonoma cookbook collection was what initially got me hooked on cooking. If you can, I would 1000% recommend snagging a copy of the Williams Sonoma Cookbook and Williams Sonoma Baking Book/taking them out from the library. Those two specifically are game-changers, though the rest of the extremely extensive Williams Sonoma cookbook collection tends to be rather inconsistent in quality. (the other ones I would recommend is the Williams Sonoma ones that focus specifically on one course/type of food or the FoodMadeFast collection). Their website also has a bunch of their recipes, though. I love their Old Fashioned White Bread, Buttermilk Bread, Whole Wheat Bread, Baked Mac & Cheese, Cranberry Upside Down Cake. https://www.williams-sonoma.ca/recipes

Mon Petit Four - Compared to everywhere else on this list, Mon Petit Four has much less recipes, but they’re pretty solid, and though it’s a lot of work I highly recommend giving the Orange Marmalade recipe a shot. https://www.monpetitfour.com/

anti-resources (places i do NOT recommend): Taste of Home, Food & Wine. Just don’t do it. 

pomegranateandivy:

I don’t always want actual flames when I’m using the element of fire in my work, and some people can’t have fire where they practice. This is part green witchery, and part kitchen witchery. The good thing about this is that it can be made so it’s 100% edible, and can be used in cooking, or spells where you might want to eat or drink the spell when you’re done.

You’ll need:

• 2 parts sea salt
• 1 part paprika
• 1 part red pepper
• 1 part garlic

I like to throw them all in a dry pan and heat them real quick while I mix them up. Just enough to get some of the energy and intent from the flame into the mix. The salt is just the base, it holds the energy from everything else in a real nice way, and makes it perfect for using as a spice. The paprika, red peppers, and garlic are all tied to the element fire. They’re all warming spices, and have the same effect as a fire. In small amounts, when controlled, this is a warming spice that adds just a bit of heat. Too much though, and it can burn. 

These can be used to represent the element of fire at your altar, circle, as an offering, ect…anything where you might want a lit candle, you could use a jar, pinch, or pile of fire salt. Anything where you want to add the properties of fire to a spell, you can add some fire salt. Want more passion? Add a pinch of fire salt. Need some creativity and inspiration? Just a dash will do. Want to curse some jerk head? Fire salts can help you out. I also like them for protection spells and warding.

I made my own Fire Salts today based on this recipe. I used two parts salt, and one part of each: black pepper, garlic, paprika, and chili powder.

Homemade Witchy Gift Ideas: Calming and Energizing Bath Tea Blends

Customizable, useful, and containing that personal touch, bath teas are a great low-cost, medium-effort gift! Subtly witchy, you can give them to loved ones whether they are into the Craft or not and give the gift of warmth, magic, and self care. See recipes below for my energizing and calming blends.

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no-more-ramen:

im really sick right now with flu (which reduces my already low energy levels to very little) and this has satisfied my need for something warm and soothing. it also has protein, bonus.

you will need:

• a kettle (or boil ur water in a microwave if you don’t have a kettle, apparently kettles aren’t common in America?)
• a mug
• a spoon
• vegetable boullion powder (or a stock cube but maybe just use half of one)
• an egg
• optional: soy sauce (this, like the powder, can be reduced sodium if u need)

instructions:

1. boil water in kettle (or microwave)
2. put one level teaspoon of the powder in your mug (or less if you don’t want such a strong broth)
3. pour hot water over the powder and stir
4. crack in egg and stir more so it breaks up into little strands of cooked egg
5. optional: add soy

I’m still drinking this now it’s great. 

extra tip: miso soup is also great for sore throats if you can get it