TWD - Father’s Day Blueberry-Cherry Pie

 This week’s Tuesday with Dorie recipe is Father’s Day Blueberry-Cherry Pie. It’s not Father’s Day until September here, so I was OK with baking this out of sync with US Father’s Day.

This pie is a pastry shell filled with a delicious blueberry and cherry filling. I used pastry that I had made previously and frozen. Some of it was gluten free - I was not a fan of the pastry in those as it was a little rubbery. 

I made 8 individual pies in muffin tins using a quarter of the filling recipe. It was more convenient for me to do that as I don’t have any crowds to eat a full pie.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Zan’s Birthday Cookies

This week’s Tuesday with Dorie recipe is Zan’s Birthday Cookies. These cookies comprise a chocolate/coconut brownie base, a coconut pastry cream filling and a chocolate crumble topping.

 They taste OK, but probably are not a repeat for me.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - One Big Break-Apart Chipper

 This week’s Tuesday with Dorie recipe is One Big Break-Apart Chipper. As the name suggests, it is a single ginormous chocolate chip cookie, meant to be shared by breaking off pieces.

I didn’t think that the break off and share method would go down well at work, where I am taking this cookie, so I cut it into pieces straight out of the oven while still hot and cuttable.

The spices are cardamom and cinnamon; I chose walnuts for the nut component, and for the chocolate chips, I used half and half chopped dark chocolate and Reese’s pieces. I sprinkled the top of the cookie with sanding sugar for extra crunch.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website. 

TWD - French Vanilla Sables

 This week’s Tuesday With Dorie recipe is French Vanilla Sables. These  are little shortbread style biscuits cut out with a round cutter, but which can also be slice and bake  cookies.

I sandwiched mine  together with ganache for a  work morning tea.

They don’t look fancy but they taste good.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

WWDH - Asian Spiced Lemongrass Pork

 For Wednesday with Donna Hay this week, I made Asian Spiced Lemongrass Pork from Everyday Fresh.

This dish involves making a stir fry paste with ginger, garlic, chilli, lemongrass and Kaffir lime (the latter of which I left out because I didn’t have it). This paste is cooked until fragrant in a fry pan, before the pork mince is added and stir fried until golden. Finally, a sauce of rice wine vinegar, brown sugar and fish sauce is added to the mince and cooked until the sugar dissolves.

Donna suggests a number of ways to serve this mince. I went my own way with rice, green beans and carrots as sides.

To see more Donna Hay dishes, visit Kayte and Margaret.

WWDH - Cinnamon sugar coated maple apple cakes

For Wednesday with Donna Hay this week, I made Cinnamon Sugar Coated Maple Apple Cakes from Donna’s Seasons recipe book. This book is one of her earlier books, and it is just so darn pretty - if you like cookbooks with beautiful pictures, definitely pick up a copy of this book.

These little cakes contain cinnamon, brown sugar, grated apple and maple syrup for flavour, as well as being dipped in cinnamon sugar fresh out of the oven. The cakes are made in mini bundt tins.

I made a half batch and got 12 mini bundts (1/2 cup size) plus 2 muffin sized cakes.

I had one of these fresh out of the oven - it was so good, and perfect for autumn.

To see some other Donna Hay dishes, visit Kayte and Margaret.

 

TWD - Asparagus-Lemon Quiche

 This week’s Tuesday with Dorie (Baking with Dorie) recipe is Asparagus-Lemon Quiche.

As the name suggests, the quiche is filled with chopped asparagus and chopped lemon (including the rind). The top is decorated with asparagus heads and sprinkled with parmesan.

The flavour combination is delicate and the quiche looks elegant. I served mine with salad:

This is such a gorgeous quiche, I would definitely make this again.

To see what everyone else made this week and their thoughts on it, visit the LYL section of the TWD website.