The Little Paris Kitchen-J'Adore!

Did you guys catch The Little Paris Kitchen tonight on BBC2? A cookery program with Rachel Khoo who opens up her tiny apartment as the smallest restaurant in Paris.  Khoo only has a 2 ring hob and oven to create these wonderful recipes which is a fresh approach for those of us that have limited space to create something tasty.  Le Cordan Bleu trained she uses traditional French dishes and twists them with a modern flair.  The first episode features Mini Croque Madame and Madeline Cakes to name a few, it's well worth a watch not to mention checking out her cute style of polka dots and cerise lipstick.

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Calzone

Well, it looks like a giant cornish pasty, little did you know this is a Frillies delight.  The Italians traditionally made this when there was left overs to be used up.  Perfect for us post Christmas skintus folk (and its wholemeal too).
What you need...
Filling-Leftovers- i used beef bolognese, but could be left over veg,           -cheese, i used hard goats cheese, but anything that melts well will be fine
for the dough-1 1/2 cups of luke warm water1 tbsp of oil (olive, rapeseed whatever you fancy)1 sachet of dry active yeast (1tbsp)good pinch of sugar (organic non bleached is best)good pinch of salt
1 egg beaten

what to do ...dough,well i just chucked it all in the bread maker and switched it on dough mode,alternatively you can add all the dry ingredients into a bowl and add the water little by little until it becomes smooth and elasticadd the oil and then need for around 5 mins.then you need to put back into the bowl and cover with a damp tea towel.  Leave for 30 mins to allow the magic to happen
preheat the oven to about 180 degrees
flour a board or flat surface, split the dough into 4 balls, roll the first one out, you want this to be in a circle about 25cm wide and the thickness of a pound coinSpoon your left over half of your rolled out dough, but leave about 2cm lip (this is so you can seal it).Grate over your desired cheeseBrush some beaten egg along the lip you have left and fold over the dough, tuck in all the bits and pinch around the edge to seal. 
Place on a baking tray and brush the egg over top (this will give it a golden shine)do the same with the other 3 ballsput in the preheated oven and cook for 15-20 mins until hot in the middle
Dont worry if you are not cooking for 4, you could use the other dough balls for pizza bases

Pom pom pie

We decided to make some turkey and leek pie with the left overs this year

This is how we did it....

Ingredients
Left over cooked Turkey meat
Packet of bacon sliced into ribbons
Filo pastry about 3 sheets per pie(I used half a sheet for the pom pom)
2 and a half leeks chopped
Butter (enough to add to the pan and to brush over the Filo)
2 heaped tablespoons of creme fresh
2 tablespoons of plain flour
The leaves of a few sprigs of thyme
2 pints of chicken stock

Method
Put some oil in a pan and add the leek and bacon, cover and leave for about 10 mins until soft.

Add the turkey, thyme and flour then cover with the stock. Give it a good stir to make sure all the flour is mixed in. Cover and leave to reduce for another 10 mins.

Once reduced add the creme fresh and warm through, once piping hot add to a pie dish.

Unroll the filo onto a clean surface or board. With a pastry brush, brush plenty of melted butter on so it doesnt dry out in the oven.
Put the sheets of pastry onto the top of your pie, Don't worry if it isn't perfect it just adds to the 'look' of it. I used half a sheet of pastry and made a pom pom as decoration but you could make anything you put your mind to.





Put the pie in the oven for around 20 mins or until it starts to go brown on the top




Serve with salad potatoes crushed with wholegrain mustard, a drizzle of olive oil and a squeeze of lemon juice. Don't forget the white wine