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Baking Vegetarian

Mushroom Pie

Mushroom Pie
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The savoury pies I most enjoy making are essentially stews encased in pastry. The stew I make made the day before. if using meat I make sure there is some bone in it. The gelatin helps thicken the dish as it slowly cooks. I prefer not to use flour to make the essential thick gravy. The challenge is making a a thick tasty "meaty" gravy and filling that I can serve to vegetarians and still retain a clear conscience. I can attest that the stew works perfectly well on its own as well as in a pie. Note: To make this recipe gluten free use a gluten free beer or substitute the beer for cider.
Servings Prep Time
6-8 People 30 minutes
Cook Time
2.5-3 hours
Servings Prep Time
6-8 People 30 minutes
Cook Time
2.5-3 hours
Mushroom Pie
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Rate this recipe!
The savoury pies I most enjoy making are essentially stews encased in pastry. The stew I make made the day before. if using meat I make sure there is some bone in it. The gelatin helps thicken the dish as it slowly cooks. I prefer not to use flour to make the essential thick gravy. The challenge is making a a thick tasty "meaty" gravy and filling that I can serve to vegetarians and still retain a clear conscience. I can attest that the stew works perfectly well on its own as well as in a pie. Note: To make this recipe gluten free use a gluten free beer or substitute the beer for cider.
Servings Prep Time
6-8 People 30 minutes
Cook Time
2.5-3 hours
Servings Prep Time
6-8 People 30 minutes
Cook Time
2.5-3 hours
Ingredients
  • 1 kilo Eggplant
  • 2 tbsp Dark miso paste
  • 2 Brown Onions Medium, finely diced
  • 1 Leek Finely sliced
  • 2 kilo mushrooms I like to use a mix of mushrooms. Pine mushooms work particularly well.
  • 25 g Unsalted butter
  • 330 ml Beer A bottle of a good malty beer. Substitute with cider if you want to make this gluten free.
  • 2.5 g Red Chilli Finely diced
  • 20 g Sage leaves Fresh, chopped
  • 2.5 g Salt Miso paste tends to be salty. You may wish to omit additional salt
  • 10 g Bay Leaf
  • 10 g Thyme Fresh, stalks removed
  • 2.5 g Peppers I like use a mix of black and white peppers.
  • 10 g Cumin  Ground
  • 10 g Rosemary  Fresh, stalk removed
  • 10 g The Goddess of Hunting The Goddess of Hunting is a spice mix from Gewürzhaus in the deli hall of the Vic Markets in Melbourne. It is a very earthy spice blend with Juniper berry, onion, porcini, allspice, garlic, celery seed, cocoa, mustard seed, cassia, orange peel, thyme, chicory root, pepper, clove, ginger, chilli, sage, bay leaf and coriander.
  • Puff pastry Any quality brand will do. Or make it your self if you are feeling keen.
Servings: People
Units:
Instructions
Making the Stew
  1. Turn the oven on and allow to heat to 150c
  2. Brush the eggplant with oil, pierce the skin with a few knife cuts and put in the oven or barbeque. Turn occasionally and remove from the heat when charred evenly all over. Let cool for a few minutes, remove the skin and put the pulp aside.
  3. Peel and finely dice the onions and finely slice the leeks.
  4. Heat the butter in a large casserole (it must have a tight fitting lid) when moderately hot but not smoking add the onions and leeks. After a few minutes add the chilli, sage, cumin, cardamom, thyme, rosemary, the Goddess of Hunting and a little salt. Slowly cook until the onions are translucent. Don't let them burn. Keep an eye on them and gently stir frequently.
  5. While the onions melt, put the miso into a bowl and slowly add boiling water until you have a smooth paste the consistency of a thick batter. By slowly I literally mean a few drop at a time and then stirring it until you have a smooth past. Repeat until you have approximately 500ml of smooth runny paste without any lumps.
  6. Add the miso and the eggplant and the beer to the onions and spices and gently stir.
  7. Add the mushroom and gently fold them in. Take care you don't want to don't break the mushrooms up.
  8. Add enough boiling water to cover and bring to a gently simmer.
  9. Put the lid on the casserole and put into the oven for one and a half to two hours. Or longer if you feel so inclined.
  10. Check occasionally to make sure that it is not drying out. Add more water if it is. The goal is lots of nice plump, succulent mushrooms floating in a thick brown gravy. When you stir, stir gently so as not to break the mushrooms up.
  11. Remove from the oven and put somewhere safe until it is time to make the pies. I like to leave it overnight.
When you are ready to make the pie
  1. Turn the oven on and allow to heat to 160c-170c.
  2. Thoroughly grease a suitable sized pie dish.
  3. Heat the stew until gently simmering. If the gravy is too runny you can reduce it now.
  4. Line the base and sides of the pie dish with pastry. Put a few small holes in the bottom to let steam out. Put a circle of baking paper on the bottom and pour in about 250gm of dried bean, or rice or backing beads (if you are nerdy enough to own such things). The purpose of the paper and beans is to stop the puff pastry base from rising too much before you put the stew in. Blind bake the base in the oven for about ten minutes. This helps avoid a soggy bottom.
  5. Remove it from the oven and remove the beans and paper. They serve no further purpose in the this recipe.
  6. Fill the pie with the stew. Brush the edges of the pie crust with either milk or a beaten egg (helps stick the top on). Put a pastry sheet over the top, trim as desired, and put a couple of slashes in it to let out steam. This helps avoid a soggy top. Brush with either milk or the rest of the beaten egg. This gives the pie a nice shiny finish.
  7. Bake in the oven for about 45 minute or until it is a golden grown. Don't let it burn.
  8. After removing it from the oven let it stand for a few minutes before cutting and serving.
Recipe Notes

There is no Nutrition Label for this recipe yet.

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Categories
Baking Sweets

Plum Pudding

Plum Pudding
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A delicious traditional pudding from a cookbook hand written by Rom’s mother, Dorothy Bennett.
Servings Prep Time
4-5 People 10 minutes
Cook Time
3 Hours
Servings Prep Time
4-5 People 10 minutes
Cook Time
3 Hours
Plum Pudding
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A delicious traditional pudding from a cookbook hand written by Rom’s mother, Dorothy Bennett.
Servings Prep Time
4-5 People 10 minutes
Cook Time
3 Hours
Servings Prep Time
4-5 People 10 minutes
Cook Time
3 Hours
Ingredients
Servings: People
Units:
Instructions
  1. Put the Sugar and breadcrumbs in a heat proof basin.
  2. Boil the suet in one cup of milk for a few minutes
  3. Pour it over the sugar and the breadcrumbs.
  4. When nearly cold mix in the flour, currents, and sultanas
  5. Dissolve the baking soda in ½ cup of warm milk and mix well
  6. Boil or steam 3 hours.
Recipe Notes

Did you notice the total lack of plums in the ingredients? This is a war time recipe.

Nutrition Facts
Plum Pudding
Amount Per Serving
Energy 3375kJ Energy from Fat 1243kJ
% Daily Value*
Total Fat 33g 51%
Saturated Fat 16g 80%
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 38mg 13%
Sodium 584mg 24%
Potassium 589mg 17%
Total Carbohydrates 119g 40%
Dietary Fiber 4g 16%
Sugars 69g
Protein 12g 24%
Vitamin A 2%
Vitamin C 2%
Calcium 18%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.

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Baking

Rom’s Christmas Cake (V1)

Traditionally the Christmas cake was made up to a year in advance and was stored away until Christmas. Brandy was essential to prevent the well wrapped cake from going mouldy or drying out.  I think everyone who walked into the kitchen while it was being cooked put a slosh of brandy in the cake mixture, just in case it was forgotten.

A cake we sent to Kevin in the Sudan had to survive several months at sea and was baked in the roasting dish. It had at least one bottle of brandy in it, if not two. By all accounts it arrived in excellent condition.  Careful portion control and keeping it away from naked flames saw it last several months under the hot Africa skies.

Rom's Christmas Cake (V1)
Votes: 1
Rating: 5
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This is an absolutely magic fruit cake. dense and moist. Fabulous served with custard, or accompanying a cup of tea, a glass of sherry, or a "wee dram" late at night. Can, theoretically, last for months.
Servings Prep Time
1 cake 1 hour
Cook Time
4 - 5 hours
Servings Prep Time
1 cake 1 hour
Cook Time
4 - 5 hours
Rom's Christmas Cake (V1)
Votes: 1
Rating: 5
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Rate this recipe!
This is an absolutely magic fruit cake. dense and moist. Fabulous served with custard, or accompanying a cup of tea, a glass of sherry, or a "wee dram" late at night. Can, theoretically, last for months.
Servings Prep Time
1 cake 1 hour
Cook Time
4 - 5 hours
Servings Prep Time
1 cake 1 hour
Cook Time
4 - 5 hours
Ingredients
Servings: cake
Units:
Instructions
  1. Preheat the oven to 150c.
  2. Grease a large cake tin with butter and line with baking paper.
  3. Rub butter into flour
  4. Mix all dry ingredients together
  5. Bring the milk to the boil and then let cool for a few minutes
  6. Pour over the eggs beating all the time. Ensure you don't scramble the eggs. Add essence.
  7. Add the custard mixture to the dry ingredients. Mix well,
  8. If you are going to add brandy do it about now. The mixture should be quite wet. Add more milk or brandy as required.
  9. Pour into the greased and lined cake tin
  10. Bake four to five hours in a slow oven.
  11. When done remove from the oven and let rest for a few minutes. Then carefully turning out onto a cooling rack. Do not put into to a cake tin until completely cool. for long storage wrap in several layers of tin foil.
Recipe Notes

 

Nutrition Facts
Rom's Christmas Cake (V1)
Amount Per Serving
Energy 55031kJ Energy from Fat 16617kJ
% Daily Value*
Total Fat 441g 678%
Saturated Fat 240g 1200%
Polyunsaturated Fat 32g
Monounsaturated Fat 133g
Cholesterol 975mg 325%
Sodium 233mg 10%
Potassium 12471mg 356%
Total Carbohydrates 2282g 761%
Dietary Fiber 112g 448%
Sugars 1276g
Protein 167g 334%
Vitamin A 229%
Vitamin C 542%
Calcium 153%
Iron 408%
* Percent Daily Values are based on a 2000 calorie diet.

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Baking

Dierdre’s No Knead Bread

From a cookbook hand written by Rom’s mother, Dorothy Bennett. Over the years other recipes were added.  Deirdre McPharlan  worked with Rom at the national library and was a dear friend. It could be her hand.

Dierdre's No Knead Bread
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Produces a moist, grainy loaf, with a firm crust and a soft interior. No kneading is required and it rises in the oven.
Servings Prep Time
2 loafs 15-20 minutes
Cook Time
1-1.5 hours
Servings Prep Time
2 loafs 15-20 minutes
Cook Time
1-1.5 hours
Dierdre's No Knead Bread
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Produces a moist, grainy loaf, with a firm crust and a soft interior. No kneading is required and it rises in the oven.
Servings Prep Time
2 loafs 15-20 minutes
Cook Time
1-1.5 hours
Servings Prep Time
2 loafs 15-20 minutes
Cook Time
1-1.5 hours
Ingredients
Servings: loafs
Units:
Instructions
  1. Pour the milk into a bowl and add the brown sugar and 2 cups boiling water
  2. When warm sprinkle over the yeast
  3. Cover and place somewhere warm for 10 - 15 minutes. Deirdre suggests putting it in a sink half full with warm water.
  4. Mix together the flour rolled oats or substitute and the salt.
  5. Mix the milk mixture into flour, place in 2 loaf tins, well greased,
  6. Put into the oven THEN turn the oven on to 120c. Leave for for 20 - 30 minutes until well risen.
  7. Increase the heat to 190c and bake 40 - 60 minutes or until hollow when knocked.
  8. Allow to cool slightly and then turn out onto cooling racks
Recipe Notes

Nutrition Facts
Dierdre's No Knead Bread
Amount Per Serving
Energy 16940kJ Energy from Fat 754kJ
% Daily Value*
Total Fat 20g 31%
Saturated Fat 4g 20%
Polyunsaturated Fat 8g
Monounsaturated Fat 4g
Sodium 32mg 1%
Potassium 1815mg 52%
Total Carbohydrates 838g 279%
Dietary Fiber 63g 252%
Sugars 6g
Protein 127g 254%
Calcium 23%
Iron 281%
* Percent Daily Values are based on a 2000 calorie diet.

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Categories
Baking

Gran’s Ginger Bread

Of all Rom’s recipes, this is the one that I was most “deflated” to learn was from the Manawatu Evening Standard. I imagined, not unreasonably, that “Gran’s Ginger Bread” would be just that. Handed down across the generations from time immemorial. But no, my illusions were shattered when, at the tender age of 45, I first laid eyes on the recipe.

Gran's Ginger Bread
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Servings Prep Time
1 loaf 10 minutes
Cook Time
1 hour
Servings Prep Time
1 loaf 10 minutes
Cook Time
1 hour
Gran's Ginger Bread
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Rating: 0
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Servings Prep Time
1 loaf 10 minutes
Cook Time
1 hour
Servings Prep Time
1 loaf 10 minutes
Cook Time
1 hour
Ingredients
Servings: loaf
Units:
Instructions
  1. Preheat the oven to 180 c.
  2. Sift flour into a large bowl.
  3. Melt sugar, butter, golden syrup and spice in a saucepan.
  4. Warm until all thoroughly melted, then stir in milk in which bicarbonate of soda has been dissolved. Stir.
  5. Make a well in the dry ingredients and gradually add contents of the saucepan, beating well until batter is smooth and creamy.
  6. Bake in a meat tin lined with baking paper, in a moderate oven (180 c) for one hour.
Recipe Notes

Try serving this warm from the oven with vanilla ice cream.

There is no Nutrition Label for this recipe yet.

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Baking

Daundees

The very first recipe in a cookbook hand written by Rom’s mother, Dorothy Bennett.

Daundees
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Prep Time
5 minutes
Cook Time
15 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Daundees
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Prep Time
5 minutes
Cook Time
15 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 180 c
  2. Beat butter and sugar to a cream.
  3. Add eggs one by one. Add fruit mixed with flour etc.
  4. Drop small pieces on a floured tray
  5. Bake in a moderate oven.
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Baking

Ginger Bread Men

These can be cut into different shaped biscuits and used as Christmas tree decorations. To do this, cut a hole in the baked biscuits while they are still hot. Leave to cool on a wire rack. When cool, thread through green and red ribbons and tie on to the Christmas tree.

 

Ginger Bread Men
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Servings Prep Time
120 biscuits 10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Servings Prep Time
120 biscuits 10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Ginger Bread Men
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Servings Prep Time
120 biscuits 10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Servings Prep Time
120 biscuits 10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Ingredients
Servings: biscuits
Units:
Instructions
  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Sift the flour, baking powder, salt and spices into a large bowl.
  3. Melt the butter in a saucepan, add the sugars, mix well and allow to cool.
  4. Beat the eggs and add to the mixture.
  5. Make a well in the dry ingredients and gradually add the butter and sugar mixture.
  6. Place in the refrigerator until completely cold.
  7. Cut into 4 equal pieces and roll each one out separately to the thickness of a fifty cent coin.
  8. Stamp into different shapes, such as stars, balls, angels, Christmas trees.
  9. Place on a greased baking sheet and bake in batches in the preheated oven for about 10 minutes.
Recipe Notes

This mixture should be made by hand. It is very easy to overwork.

Nutrition Facts
Ginger Bread Men
Amount Per Serving
Energy 130kJ Energy from Fat 75kJ
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 4mg 1%
Sodium 5mg 0%
Potassium 4mg 0%
Total Carbohydrates 4g 1%
Dietary Fiber 0.1g 0%
Sugars 2g
Protein 0.3g 1%
Vitamin A 1%
Vitamin C 0.05%
Calcium 0.4%
Iron 0.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Baking

Ginger Gems

To this day I have no idea how these bite sized loaves of ginger wonderfulness keep in the cupboard. Rom had to fight us back just to allow them to cool from the oven. Personally I think they are at their best steaming and hot from the oven with a dob of butter, or raspberry jam, or icecream melting over the moist interior.

Ginger Gems
Votes: 1
Rating: 4
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Course 7 Dessert, 8 Dolce
Cuisine Colonial
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Trays
Ingredients
Course 7 Dessert, 8 Dolce
Cuisine Colonial
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Trays
Ingredients
Votes: 1
Rating: 4
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Instructions
  1. Heat oven to 220c.
  2. Grease the gem irons thoroughly with butter. Remember to do the spaces between the cups as well.
  3. Cream butter and sugar.
  4. Add egg and warm golden syrup.
  5. Sift in dry ingredients and the milk and mix until smooth.
  6. Pour the batter into two gem irons
  7. Bake for 10 -15 minutes until a metal skewer comes out clean.
Recipe Notes

Nutrition Facts
Ginger Gems
Amount Per Serving
Energy 2575kJ Energy from Fat 942kJ
% Daily Value*
Total Fat 25g 38%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 67mg 22%
Sodium 1097mg 46%
Potassium 120mg 3%
Total Carbohydrates 101g 34%
Dietary Fiber 1g 4%
Sugars 98g
Protein 2g 4%
Vitamin A 16%
Vitamin C 1%
Calcium 25%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

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