Since buying our do-er upper home, this is the first time I've bonded with neighbours beyond short and sweet "hello"'s. When we've needed help, they've been there and vice versa and it's been so valuable to the new kids in town who don't know people to call if things go wrong.
Last month, our neighbours fixed a leaky pipe. My fiance has helped others with their computers. When I had too many plums, I offered them out. I then made plum and chilli jam and swapped it with the neighbour's lovely plum chillied chutney.
I've also acquired some runner beans, apples this week, including rhubarb from my parents. That's why I thought I'd share these two frugal recipes I made today. I say frugal because my freezer has been getting a bit too full and the pastry in there needed using up. And I got to declutter my fridge as I can't resist bargain veg!
Apple, Pineapple & Rhubarb Puff Pastry Pie
- 170g pineapple chunks
- 200g rhubarb (2 large sticks), cut in to 2cm chunks
- 2 apples, peeled, cored & cut in to chunks
- 50g sugar
- 1 & ½ tablespoon sherry (optional)
- 320g sheet of ready made puff pastry
- Preheat your oven at 200 degrees.
- In a small lidded saucepan, simmer the sugar, rhubarb and sherry for 15 minutes until softened.
- Transfer to a pie dish (I used my Denby Halo square oven dish) and stir everything in excluding the puff pastry.
- Roll out the puff pastry on top, ensuring the edges are covered and bake for 30 minutes at 200 degrees.
Vietnamese Rhubarb & Pineapple Soup
- Oil spray
- 2 large rhubarb sticks
- 2 cloves of garlic, minced
- 1 onion, diced
- 4 tomatoes, cut in to 8 chunks
- Seasoning
- 650 ml water
- 2 tablespoon fish sauce or 2 stock cubes of your choice
- 110g runner beans, cut in to chunks
- ½ pineapple, peeled & cut in to chunks
- 2 tablespoon hoisin sauce or similar sweet sauce
- Fresh coriander to garnish
- Saute the onions and garlic in a large pan with the cooking oil spray.
- Now transfer everything in to a deep based pan, including the onions. (Hold back the coriander to garnish at the end).
- Simmer in the pan for 25 minutes. Note: I used my soup maker on the setting 'chunky'.
- Stir in the coriander (I also added a handful of spinach to wilt) and serve.
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