Wednesday, January 8, 2014

Well deserved...

I'm Backkkkkkkkkkkkkkkkkkkkkkkk after a well deserved break ready for the new year!!! (I hope)..

Well nearly all of me is back anyway... I can't wait for this month to be over so I can talk to you about a whole mess of things I haven't be able to otherwise vomit all over a blog page .... There are 12 sleeps until Court over our big messy situation at the moment ... and it is consuming me!!! Not for the lack of trying to get it out of my brain ... But because I am having to write witness statements and collect them from everyone else that is appearing on the day ...

I just want my life back ... I am over the emotional roller coaster I have been on since November now .. all for a piece of paper that really doesn't do anything anyway.  It is ironic that I count down the sleeps .. as sleep is not what I am really doing at this point... To say 12 nights of torturous nightmares would be more indicative of what I am experiencing.  

ANYWAYYYYY ... The only thing I can really take from these last 5 weeks are that we have had SOOO many sensory gains with Boogie!!! With Christmas and our successful buffet meal .. he has tried SOOOOO many new things!! Foods that I would never have even imagined he would put in his mouth EVER!!! Pastizzi is a Maltese savoury pastry that I grew up eating with my dad being Maltese and guess what?! He ate a pea one ... A Pea Pastizzi ...  It has PEAS in it!!!!!! lol 

I think in celebration I will have to share the recipe with you ... I am just soo damn excited!!!! 

Pastizzi tal-Pizelli

175g dried green split peas
Bicarbonate soda
1 tablespoon olive oil
1 spanish onion, finely chopped
2 garlic cloves, crushed
3 teaspoons mild curry powder
1 Tin of corned beef
4 sheets frozen puff pastry, partially thawed
1 egg, lightly beaten for brushing


Soak the peas for 5 hours or more. Wash in plenty of salted water, adding some bicarbonate soda to the water. Then cook the peas until they are very soft.

After cooking poor into a colander and drain well. The less water in the mixture the better.

Fry the onions in oil with garlic along with the other ingredients. Add the peas and corned beef towards the end, mix well and season to taste.

Roll out the puff pastry thinly and cut out circles about 9 cms in diameter. Egg wash the edges. Put some of the mixture onto each of the circles on one side. Fold the pastry circle in half and seal the edges together with a fork. 

Brush with egg and bake at 160 degrees (fan forced) for about half an hour or until the pastry is golden brown and flaky.

Please note they stay quite hot in the middle for quite some time ... they can be eaten at room temperature but taste best warm!!

ENJOY!!! xXx

Yep Picture borrowed from the Good old land of Google ... thanks :) 

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