My Crib Board

Mine is made of Australian Blackwood, and I replaced lost pegs with bocote ones. And the brass peg hole cover's on your respective boards (not mine) is cut from the same strip of brass, and there is just enough for one more...

Rohan's Crib Board

 Rohan's is made of Purple Heart or Amaranth (パープルハート) with bocote pegs.

Canaan's Crib Board

Canaan's is made of enju (槐) with padoauk pegs. 

Sora's Crib Board

Sora's Crib Board is made of bocote (ボーコテ) with padoauk (パードック) pegs. 

Mince Pies

 MINCEMEAT FILLING;

100g each of Prunes, Dates, Raisins and Nuts, chopped.

75g Brown Sugar

50ml Brandy

Juice of 1 Lemon

1 Teaspoon Mixed Spice

Pinch of Ginger

Mix all ingredients together and store in a sealed container in a cool place for a week.

SWEET SHORTCRUST PASTRY;

750g Plain Flour

15g Baking Powder

150g Sugar

250ml Oil

200ml Water

Mix dry ingredients, rub in oil, add water and mix to a soft dough.

Divide into two lumps 6:4 ratio for cases and lids. Divide each into 12 pieces, roll out into circles and press the bases into muffin trays. Spoon 1/12 of the Mincemeat into each base, cover with a lid of pastry and crimp the edges. Bake at 180C for 15 minutes or until golden.

Crackers

 210g Plain Flour 

Pepper

60ml Olive Oil

1/4 Cup Water

(salt if you wish)

Rub the oil into the flour and Pepper, add Water and mix into a dough.  Roll out very thinly on kitchen paper, cut into Cracker sized squares with a Pizza Cutter. Bake at 200C for 12 minutes.

Pâté de foie de poulet maison

 2 cloves of Garlic, sliced

15ml Olive Oil

100g Chopped Onion

20g Butter

300g Chicken Livers (with or without hearts)

1 Tablespoon of herbs

1 Teaspoon Salt

1 Teaspoon Pepper

50ml Brandy

2 Hardboiled Eggs, Shelled

100ml Cream

Starting from a cold frypan, fry Garlic in Olive Oil on low heat till golden. Strain off the Garlic. Return the oil to the frypan, add butter and onion and place on medium heat. When the onion starts sizzling, move it to the edges of the frypan and place the livers in the centre. Brown the livers, turning once. Add the Herbs, Salt and Pepper, stir through, then add the Brandy and reduce. Put the contents of the frypan into a blender/food processor with the Garlic and blend till smooth. Add the Eggs to the blender and blend till smooth. Add the cream to the blender and blend again. Pour the contents of the blender into a pottery bowl, garnish with a sprig of herbs and pour some extra melted butter on the top of the Pâté to seal it from the air. Chill overnight and serve with Crackers and Cheese, or spread on thin slices of toast or french bread. Will keep in the fridge for several days.