Categories
Baking Vegetarian

Mushroom Pie

Mushroom Pie
Votes: 0
Rating: 0
You:
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
Mushroom Pie
Votes: 0
Rating: 0
You:
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.

Powered byWP Ultimate Recipe

John’s Banana Curry

This recipe is adapted from Indian Vegetarian Cookery , by Jack Santa Maria (London, Rider, 1973) I substitute vegetable oil for ghee. It’s easy and makes quite a substantial meal.

John's Banana Curry
Votes: 0
Rating: 0
You:
Rate this recipe!
John's Banana Curry
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
Servings:
Units:
Instructions
  1. Grind garlic, salt, chilli or paprika, coriander and turmeric to a paste.
  2. Heat oil in a pan and fry onions until golden.
  3. Stir in the garlic and spice paste and fry for a few minutes more.
  4. Add the sliced bananas and brown.
  5. Stir in the yoghurt and garam masala and cook until the bananas are soft.
  6. Add a little water if the mixture starts to dry out.
  7. Serve hot, garnished with chopped coriander leaves.
Recipe Notes

There is no Nutrition Label for this recipe yet.

Powered byWP Ultimate Recipe
Categories
Fish Soup

New England Fish Chowder

New England Fish Chowder
Votes: 1
Rating: 5
You:
Rate this recipe!
A fresh flavoured and filling soup, from a cook book written for me by Sabrina. It was often made at number 77 and is a meal in itself. Any kind of fish can be used (ie cheapest)
Servings Prep Time
6 Servings 15-20 minutes
Cook Time
10-15 minutes
Servings Prep Time
6 Servings 15-20 minutes
Cook Time
10-15 minutes
New England Fish Chowder
Votes: 1
Rating: 5
You:
Rate this recipe!
A fresh flavoured and filling soup, from a cook book written for me by Sabrina. It was often made at number 77 and is a meal in itself. Any kind of fish can be used (ie cheapest)
Servings Prep Time
6 Servings 15-20 minutes
Cook Time
10-15 minutes
Servings Prep Time
6 Servings 15-20 minutes
Cook Time
10-15 minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Cut the fish into pieces
  2. Add a pinch of salt to the stock and bring to the boil
  3. Strain into a bowl, reserve the liquid, flake the fish roughly, discarding skin or bones
  4. Add fish and simmer gently for ten minutes
  5. Put the bacon, diced, into the saucepan and cook gently until the fat runs and the meat is crisps, then add the butter.
  6. Cut potatoes into cubes and to the saucepan, along with the onion and mushrooms. Fry slowly for five minutes. Stir in the flour and cook for one minute more.
  7. Remove from the heat and let cool a little. Blend in the warm cooking liquids, then the milk, stirring until smooth.
  8. Return to the heat and stir until simmering. Cook until the potatoes are soft and then add the fish and reheat.
  9. Sharpen the flavour with lemon juice, season and stir in the parsley.
Recipe Notes

Nutrition Facts
New England Fish Chowder
Amount Per Serving
Energy 1357kJ Energy from Fat 452kJ
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 99mg 33%
Sodium 721mg 30%
Potassium 1090mg 31%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 6g
Protein 36g 72%
Vitamin A 16%
Vitamin C 33%
Calcium 13%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Powered byWP Ultimate Recipe
Categories
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
Votes: 0
Rating: 0
You:
Rate this recipe!
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
Votes: 0
Rating: 0
You:
Rate this recipe!
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.

Powered byWP Ultimate Recipe
Categories
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
Votes: 0
Rating: 0
You:
Rate this recipe!
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
Votes: 0
Rating: 0
You:
Rate this recipe!
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.

 

Powered byWP Ultimate Recipe