I enjoy getting feedback from you guys. Some comments just lift me up, you have no idea. Each and every comment is appreciated. Once in a while I receive a comment that is truly awesome, I just have to share. Today, I received such a comment from Mavis O.A. regarding my Meat pie post (click HERE). She also included extra tips. I hope this inspires more people to try out the recipe. Big hugs, Mavis. Thanks.
” Hi Dooney, thanks for your recipe! Can I just say you have one fan in me, loving you right now girl……and just so you know, your great personality leaps right out of your write ups & blog…..! Anyway back to food; I made meat pie yesterday for my son’s international cultural day at his nursery…..I daresay the tray was empty within the blink of an eye. I have made meat pie before and they came out fine but with a few tips from your recipe, it became out even better! Using self-raising with a bit of extra baking powder was genius…..my pastry was lighter and crisper without being dry….wow!
Now I have a few tips of mine for you…..(not as an expert but out of my limited experience)
>When you leave the pastry in fridge to rest, you may not need to go (OCD) to and fro the fridge…..it was exhausting for me, so I tried wrapping the rest of the pastry in a tea towel, thought since it keep things like amala & pounded yam warm, it could have the same effect of keeping things cool…..and it did!!!
>2ndly, while making the filling, after browning the mince & adding water, I put the carrots and uncooked diced potatoes. The more I cooked it, the more the potatoes helped to slightly thicken the filling and as a result 2 tablespoons (heaped though) of flour was enough!
Sorry I don’t have any picture but will to send some soon but I got that gooey centre – it was perfect (I think), thanks to you!
SORRY ABOUT THE LONG ‘ESSAY’….lol. “
Lola says
July 4, 2013 at 1:42 pmNothing like positive constructive feedback. Keep it up Dooney! I honestly hope your plan is to write a cook book in the future. I’ll be in line to buy it. I’m still amazed that we both cook our jollof rice the exact same way (I guess nothing, secret about my recipe. lol). Gave you a shout out on my blog. lolliezsilhouette.blogspot.com.
Dunni says
July 4, 2013 at 1:47 pmThanks Lola, thank you for the compliment and the shout out. From your lips to the Lord’s ears o regarding the cookbook. Unto Him all my plans go, hopefully I’ll see them come true. The feedback has been great. The jollof rice recipe, has gotten one of the best feedback so far. I’m glad to know other women out there cook their jollof rice like this. Please share the word. I’ll be visiting your blog. Thanks again