Orange Scented Scones - Sweet Melissa Sundays

Gosh I've been so busy with Pies lately that I've neglected my lovely Sweet Melissa Baking group!

Orange Scented Scones sounded like a lovely easy recipe that couldn't go terribly wrong. Now I did want little scones but the mix was a bit wet and these came out looking a bit more like cookies. I should have added more flour, but was sticking to the recipe (for once!)

If you would like the recipe please visit Robin of Lady Craddock's Bakery

These tasted ok with some lovely Seville Orange Marmalade and whipped chocolate cream, but when it comes to scones, I'll be sticking to Lemonade Scones - can't be beaten for simple, delicious, light, flaky scones.

Mighty Mighty Market Pies

The Market was wonderful, I managed to sell all the slices of pie and got to go home early! It was a really fun afternoon. My little cards I got printed with a link to L'Amour de Tarte blog came in the post the day before - which was very lucky! Quite a few of them got taken, so welcome to anyone who is visiting after the Market!

Here are some pictures of the lovely pies and the stall.

Crepe Tart - Market

Here are some pictures of the lovely crepes that went into the Crepe Pie - Enjoy.

Bacon, Egg and a few secret ingredients Pie

Growing up watching my Dad make rows and rows of pies in the Bakery, I never really thought about making them that much, it seemed like such a natural thing, I never really put too much stock in recipes. Dad used to make amazing Bacon and Egg pies, which I loved to eat some mornings with a good squirt of Tomato Sauce on top!

I have made my own changes to the basic recipe, I have put the tomato sauce in the form of tomato chutney and used fennel seeds to give it a pleasant hint of aniseed.

1x 25x25cm Square Tin
400g Short Pastry
1x Sheet Puff Pastry (enough to cover top of pie)
1x Onion, diced
1 Cup Tasty Cheese, grated
1/2 Cup Vinegary home-made Tomato Relish (if using store brought, tip into a bowl and mix with malt vinegar until nice and tangy)
9x Eggs
500g Smoky Bacon, large dice (Kelburn Butcher do the best bacon I've ever tasted)
1/2 Cup Cream
Fennel Seeds
Salt
Pepper

Roll short pastry out to cover the bottom of the greased pie tin.
Sprinkle with fennel seeds.
Spread onion and cheese over pie base, top with tomato relish.
Break six of the eggs over the base of the pie, leave whole, salt and pepper to taste.
Spread bacon over the eggs.
Mix remaining eggs with cream, salt and pepper and pour over bacon.
Add puff pastry to top of pie and seal edges.
Make cuts in the top of the pie to allow steam to escape.
Brush pie shell with milk and sprinkle fennel seeds over the top.
Bake at 190C for 30-40min until golden and knife comes out clean.

Market Update - Menu

After much debate, I have finalised the pies for the market stand next weekend;

Chocolate Mousse & Orange Blossom Tart
Chocolate Hazelnut Pavlova Tart
Lemon and Sugar Crepe Pie
White Chocolate, Frangipane and Berry Tart
and a classic Kiwi Bacon and Egg Pie...

I have decided to go with tried and true, I figure there will be lots of time for the others later on (such as the mango caramel tart! - shh)