On Thursday night Mr B and I kicked off the Easter break with a night out to watch the Shaolin Kung-Fu Monks. My god, these guys (and lady) were off tap, we were on the edge of our seats for the whole show and for a theatre full of people, including small children, the number of times the whole place fell dead silent in awe of what they were about to do, was incredible. I would definitely recommend catching this show if you get the chance.
Yesterday Mr B and I headed out with the bikes to do some skills practise for my upcoming license test. I've had my learners for nearly a year now, so it's time I got myself together. I have no trouble riding on the road, but the finer skills that they test you on like cone weaves and obstacle turns just needed some work. So we spent 5 hours in the cranking hot sun working on my skills...and getting frustrated with each other...and throwing tantrums...and getting very excited when I got things right...and dancing around like lunatics...it was an all over the show kind of day, thank god Mum and Dad came down and brought us hot cross buns, easter eggs and a cuppa for lunch! Thanks Mum and Dad!! After all that practise we were all tuckered out last night and in bed by 6:55pm....oh yeah just call me Nanna B!
Which brings me to today....more practise...and I finally nailed everything...HOORAY!!! (That's literally what I was yelling whilst doing a victory lap of the car park....) And I have video evidence to prove it! I wonder if they would accept that at the test??
Anyway, moving on...let's talk Pie. Like real pie....like a huge big savoury pie stuffed full of eggs, bacon, honey roasted pumpkin, onion, cherry tomatoes and spinach!?! Are you sold yet? You should be.
This pie is huge and so far had fed Mr B and I for two nights and we still have half of it in the fridge for the next 2 nights! Not to mention the overwhelming satisfaction you will get when you pull it out of the tin and see how amazing it looks and knowing you did it all yourself simply by following these very easy steps...
All you will need is:
650g butternut pumpkin cut into 2cm cubes
1 brown onion finely diced
1 small punnet cherry tomatoes halved
100g baby spinach
4 rashers of short crust rindless bacon, finely diced
2 tbspns honey
50g butter (melted)
6 sheets filo pastry
6 eggs
1/2 cup evaporated milk
3/4 cup grated cheese
1 tbspn wet italian herbs (I used Gourmet Gardens Italian Herbs)
Pre heat your oven to 180C (fan forced) and place the pumpkin and onion in a baking dish. Drizzle with honey and toss to coat. Roast for around 20-25 mins. Add the bacon and stir to combine. Roast for a further 10-15 mins or until pumpkin is tender and bacon is browned. Set aside to cool.
Reduce oven temperature to 150C.
Brush the base and sides of a 20cm springform tin with butter. Place 1 sheet of filo on a flat surface and brush with butter. Carefully push filo into pan, allowing it to extend over the edges. Repeat with remaining filo and butter ensuring all surfaces of the pan are covered. (The best way to do this is to layer them in a clockwise pattern around the pan)
Whisk the eggs and evaporated milk together in a bowl. Stir through the herbs, cheese, tomatoes, spinach and pumpkin mixture. Carefully pour the mixture into the prepared pan.
Place the pan on a baking tray and bake for around 55-65 mins or until the filling is golden and set.
Carefully remove the sides of the pan and stare in awe at the amazing pie you have created, take photos, call friends to come have a look at it, but most importantly, serve it up with some salad and enjoy it!!
Wishing you all a Happy Easter for tomorrow!!
Mr and Mrs B x
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