Noice-ities- What’s your fav winter recipe?

So this weeks Noice-ities theme is What is your fav winter recipe?

Hmm, this is a tough one for me, as most of my cuisine comes from a packet *hehe*. I love looking at food blogs, tastespotting and Food gawker. I am often buying food mags, but generally its all just to look at the pretty pictures, because I never get around to making anything from them. I really need cooking lessons or something.

My pantry is a little over run with packet mixes. I sure its equal parts lack of cooking skillz and just lazy that has me hooked on the packet mix. So, if we can include favourite winter recipe bases, mine would be (not pictured here) Masterfoods Slow cooker Farmhouse chicken casserole. Gotta love the slow cooker, perfect for the lazy, less skilled cooks

Ok, so if I have to play properly with a for reals recipe that wasn’t from a packet, it would be this. Potato bake is manpets all time fav. I, on the other hand am not keen. So it takes some bribery for me to make it.

Saw this recipe on Huey one day and thought I’d give it a try. Apparently he stole it from Donna Hay. It is super yummy, everyone loves it (which is rare, there is always at least one person that doesn’t like something)

Potato and ham high pie

3 large potatoes, peeled
olive oil
2 large onions, sliced
cooking oil spray
shortcrust pastry sheets
250 gm sliced leg ham
3 tbsp chopped fresh parsley
2 tbsp chopped fresh thyme
5 large eggs
1 cup cream
sea salt & freshly ground pepper
¼ cup milk

Method:
Preheat oven to 180°C fan forced (200°C normal).

Cook the potatoes in boiling water until just tender. Then drain well and, when cool enough to handle, slice thickly.

Heat a little oil in a pan and gently sauté the onions until softish.

Lightly oil a springform cake tin, line with the pastry and arrange one-third of the potatoes on top.

Then layer with one-third of the onions, the ham, parsley, thyme and seasoning. Repeat the process a couple of times finishing with a layer of ham.

Whisk 4 eggs with the cream and then carefully pour over the ham (keeping the liquid in the pastry). Top with another sheet of shortcrust, tuck in the edges and crimp the sides a bit.

Beat the remaining egg with the milk. Cut a small hole in the centre of the pastry and brush all over with the egg wash. Then cook in the oven for about 1 hour until golden brown (covering with foil if browning too much).

I haven’t made it for awhile ( to be honest, I had forgot how till I hunted down the recipe for this post LOL)