Four and 20 Blackbirds
I’m stumbling from Fairy Tales to Nursery Rhymes at the moment!
Max had begged me to make a pie, which I will make on occasion as a treat. The filling is mostly veggies and lentils slow cooked in home-made stock with a pastry shell which is made from wholemeal flour, wholegrain oats and water. The end result is surprisingly good, passably healthy and a total crowd-pleaser.
This time I decided to make it more exciting by adding some olive birds to transform it into Four and 20 Blackbirds. It makes it into a great centrepiece, fun food creation. And yes, the blackbirds are a bit Ninja-ish !!
The boys were totally delighted by the addition of the birds and couldn’t wait to pick them off the top. The leftover pie slotted nicely into their thermoses for lunch the next day too!
– Pie, I used a veggie/lentil one
– Egg. I egg washed the pie lid to make it glossy
– Olives for birds
– Carrots for birds detail
1. Bake a pie.
2. Make the blackbirds. I sliced two olives down the centre lengthways and used the first as the body. The second one I broke in half and slotted the two pieces into the split at the back in the first olive curling out to make wings.
Then I cut an olive in half widthways to make the head and balanced it on the body.
A carrot was cut to make eyes, beak and feet. I carefully poked holes in the olive head and pushed the carrot bits in for the eyes and beak. The feet just sat at the front of the bird.
3. Place the birds on the pie (make sure it’s not too hot or the feet curl …..)
4. I cut and peeled back part of the lid of the pie for the “birds emerging” from the centre of the pie effect!
The Art of Nutrition
Fun, healthy, creative food for kids big and small