Maggie Bob Wears: Lips Skirt

I managed to make it outside today while the sun was out, so I thought I would nab an outfit photo and show you all what I’ve been wearing:

lips_skirt1

 

lips_skirt2

 

Jumper | H&M
Skirt | Everything5Pounds
Blouse | Primark
Glasses | Glasses Direct
Boots | Primark
Flower Brooch | Made by me!

 

Yeah – I don’t know what I’m doing in that second photo either. I think I’m just happy to be outside.

So while we were out we made a bit of a day of it. We visited Somerset House to gawp at all the ice skaters and their Christmas decorations. I’m obviously still too broken to get on the ice myself, and it’s nothing to do with me being too much of a wuss to try it anyway, honest. Then we found a lovely sushi place in Covent Garden called Sticks’n’Sushi – between us we devoured the Table for 2 platter. So good! Even though we were full after that, I was insistent that we pick up something from The Cupcake Bakehouse to take home with us. Enjoy some of my photos of all of this below.

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Lunching Leftovers: Roast Dinner Pasties

A pasty is the leftover’s best friend. You can dice up almost anything, wrap it in shortcrust pastry and boom! A delicious and portable snack.

leftover-pasty

 

After salivating over my sister’s slow-cooked beef, I knew it was time to get my slow cooker out again. We enjoyed a lovely Sunday dinner of slow cooked beef skirt, maple roasted parsnips and carrots, paprika butternut squash and Brussels sprouts, bathed in homemade gravy of course (yup, sounding a bit ‘The Good Life’, even for me!). And as always happens I was left with a pile of leftovers. Wanting something a bit different from beef sandwiches, I whipped up these pasties.

Roast Dinner Pasties

Ingredients:
1/2 tsp mustard powder
225g plain flour
115g (cold) butter
60ml cold water
4 heaped Tbsp cooked beef
4 heaped Tbsp cooked vegetables
1 Tbsp gravy
Milk, for glazing

Method:

  1. Stir the mustard powder and a pinch of salt through the flour and then rub the butter in to this until you have a breadcrumb consistency. Work quickly so that the butter doesn’t melt in your hands
  2. Add the water a little at a time and stir in until the mixture just binds together. You may need more or less water depending on the absorbency of your flour. 
  3. Wrap your ball of dough in cling film and pop it in the fridge for 10/15 minutes. At the same time, get your oven on at 180oC to preheat.
  4. Chop your cooked leftovers in to small chunks and stir in a bowl with just a little bit of gravy to bring everything together.
  5. Get your pastry out of the fridge and roll it out (on a lightly floured surface) to a thickness of 3-4mm and cut circles out – I used a soup mug as a template and got 8 circles about 10cm in diameter.
  6. Place a heaped tablespoon of the filling in to the middle of each circle, and brush milk around this. Fold the circle in half over the filling and pinch the edges together, crimping however you wish.
  7. Put the pasties on a greased baking tray, brush lightly with more milk and bake in your pre-heated oven for 25-30 minutes until the pastry has browned.

As you can see, I then took two of these little pasties in to work for my lunch, having them cold with a bit of salad. They work heated up in the microwave too if you would prefer. You could leave the meat out if you’re veggie, or swap out the filling for pretty much any other leftovers you have. Do let me know what flavour combinations you come up with!