The Weekend Pie

The Pie turned out okay and saw us through the weekend.  I  used turkey and pork sausage meat as a filling, but think I'd be better using chicken next time as the turkey seemed to be be a little bit tougher than I would have wanted. Nevertheless, it was good with a simple salad and some pickle, and allowed us to concentrate on the tennis.

You might be wondering about the name 'queensquitter'. There is a bit of a story attached to this actually. I had a dream in 1975 about a house. I can still picture the layout- lots of glass and exposed brickwork set around a courtyard filled with plants and a pool. Even though I have never lived in anything remotely resembling this or am likely to, I had a sense that this was 'my' house.  The house was called Queensquitter. I have used this name whenever I have written anything mainly because when looking for a title online, it is fairly unique!
I am not sure whether queensquitter means anything or is particularly significant or symbolic, and if anyone has any thoughts on this, I'd be glad to know. But, now you know...........

Despite the rotten weather we have been having,  our allotment is abundant with fruit. To date we have harvested at least 12lbs of strawberries, pounds and pounds of Rhubarb, 5lbs of gooseberries ( see my previous reference to the crumble) and today, 3lbs of blackcurrants. 
You might wonder whether we have made jam with the fruit, but to be honest that seems to be such a waste of the sheer joy of feasting on fresh, succulent strawberries picked less than an hour before. 

As for the other fruit, the freezer is chock a block so I have had to think of something to do with it all. We have had cakes, crumbles and of course pies. 
I really love the idea of fruit with yogurt for breakfast, but I wonder if you have ever tried this simple but REALLY delicious idea with Rhubarb.

CHOP RHUBARB STALKS INTO EQUAL LENGTHS OF ABOUT 5CM/ 2INCHES
EITHER        A) PLACE IN A NON REACTIVE BOWL AND MICROWAVE UNTIL SOFT.
                    SWEETEN WITH SUGAR TO TASTE.
                    B) STEW RHUBARB PIECES UNTIL SOFT IN A SAUCEPAN 
SWEETEN TO TASTE
DON'T ADD ANY WATER AS THE RHUBARB TENDS TO PRODUCE A LOT OF LIQUID.

ONCE IT'S COOKED, TAKE A TALL GLASS TUMBLER AND PUT A LARGE SPOONFUL OF THE FRUIT IN BOTTOM.
ON TOP OF THAT  SPOON SOME NATURAL YOGURT FOLLOWED BY A SPRINKLING OF BROWN SUGAR.( IF YOU DON'T HAVE ANY, USE WHITE BUT BROWN IS DEFINITELY BETTER)

CONTINUE LAYERING AS MUCH AS YOUR CONTAINER ALLOWS. BUT MAKE SURE THAT THE TOP IS A LAYER OF YOGURT/BROWN SUGAR.
LEAVE IT IN THE FRIDGE OVERNIGHT AND ENJOY THE NEXT MORNING FOR BREAKFAST.

The sugar creates a sort of caramel which juxtaposed with the tart fruit and yogurt is a marriage made in heaven.

OF COURSE YOU CAN USE ANY FRUIT, I MIGHT GIVE IT  GO WITH THE BLACKCURRANTS THIS EVENING. THEY'LL NEED A BIT OF COOKING WITH SUGAR AND A TABLESPOON OF WATER -JUST TO ALLOW THEM TO POP AND FORM A GLOOPY SYRUP. IF YOU PLAN TO DO IT WITH STRAWBERRIES, THERE'S NO NEED TO COOK ALTHOUGH A SPLASH OF ORANGE JUICE ON THEM WILL HELP TO GET THEM TO CREATE SOME JUICES AND MINGLE DELICIOUSLY WITH THE YOGURT.

I HOPE YOU LIKE IT AS MUCH AS I DO.



YOU COULD EVEN ADD SOME NUTS. ALMOST LIKE YOUR OWN MULLER CORNER!










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