Slice of Pie

This pie is honestly one of the best pies ever invented... its tangyness of the plums and lemon juice mixed with the sweet stickness of the golden syrup entwine together for a dreamy mouthful everytime. The best recipies i find and enjoy the most are the ones my mother made for me when i was young which makes it all the more special. Enjoy!

PLUM PIE

1 cup flour

75 grm butter

wizz together & add ice water slowly

pat into tin

halve plums - cut side up & add to pie base

1/2 cup flour

1/4 cup brown sugar

25grm butter

wizz together & sprinkle over the plums!!

1/4 cup golden syrup

lemon juice

warm & mix together as a syrup then drizzle over pie

Bake for 220'c 10mins - then reduce to 180'c & bake for 20mins.

Take out of oven to settle, then devour to your hearts content - YUM !!!!

Delighful Delicious Dumplings

This was my first time making these, with a friend, and my GOSH were they tasty!! Using the bought skins was alot easier than making the dough, and inexpensive for how many the recipe makes. The recipe makes about 60 -70 so we have a lovely stash in our freezer for future lunch/dinners. These are SO much better than the bought frozen ones you can get, and, like anything, once you have tasted quality, there is no going back. So, though these are time consuming, you get a huge batch and is well worth the effort.

Dim Sim/chiao tzu skins (frozen from asian supermarkets) (1 1/2 packs)

Filling
Pork mince
ginger
spring onion
1/4 cabbage
5T Soy Sauce
4T Sesame Oil 
1t Sugar

Fill each skin with a small teaspoon full, dip your finger in water and circle the outside of skin with water, fold over and press together. Fry in batches in oil and 120ml water, reduce heat, cook until water evaporated- 15 or so mins. Making sure inside is cooked. Eat as they are, sprinkled with a little soy sauce or, in a bowl full of hot miso, with vermicelli and add dumplings on top sprinkled with spring onion. DELISH!!!!!!