The evolution of a recipe is a wonderous thing. Ideas are taken from one recipe and imported into another ending up with a completely different outcome. Way back when I made Jamie Oliver\’s kick arse chicken and leek pie I pretty much followed the recipe to a tee. The next time, the filling evolved into something different and I used Maggie Beer’s Sour Cream Pastry. The evolved filling become reminiscent of the pies my mother cooked when I was growing up. This time, the filling stayed the same, as did the pastry but the instead of a family pie, the dish evolved into individual pies; something I haven’t ever done before. So please join me on my ongoing pie journey…you won’t be disappointed!
You know how the smell of some things brings back strong memories? Well the smell of cooked liver makes me feel ill. While the cooking process of chicken liver pate makes me feel really ill, I love the taste of the pate once it’s all done 
This recipe is from one of my many sisters’ in law. LaLa, Mister Suziwong’s eldest sister, first made this for us many many years ago when she used to come and stay with us every year when misses
But one thing I do love about winter is a hot filling soup. Without doubt I like the slow method of cooking soup; making a stock, refrigerating it overnight, skimming and then finally putting all the other ingredients in. But there’s not always time to invest in the slow cook method and this is where this recipe comes into its own. You’ll have hot tasty soup on the table within an hour! My sister-in-law MissMedia shared this recipe and I’m thrilled she did because by no means is this quick cook soup a disappointment.
