Vegetarian Pie

Vegetarian Pie

I found this recipe while browsing food blogs just before my exams. I believe it is called procrastination:-) The idea of a vegetarian pie is very appealing, even though I love meat, meat pies are often too heavy for my liking and I’ll end up feeling guilty and full after a couple of bites (Ok so maybe after a couple of pies:-). So I’ve decided to give this a go and use up all the vegetables in the fridge. You can find the original recipe in Yumblog which also has many more yummy recipes:-)

Enjoy:-)


Ingredients:

Pie Crust:

  • 450 g/16 Oz White Flour
  • 1 1/4 fast acting Yeast
  • 1 1/2 tsp Salt
  • 1 Egg, beaten
  • 2 tbsp runny Honey
  • 50 ml light Olive Oil
  • 260 ml warm Water

Vegetable Filling:

  • 1 small Potato, peeled and cubed
  • 2 large Onions, peeled and cut into chunks
  • 1 Green Pepper, cut into chunks
  • 2 Carrots, peeled and cubes
  • 2 large Tomatoes, cut into chunks
  • 100 g/3.5 Oz Mushrooms, cut into chunks
  • 3 Garlic cloves, peeled and chopped finely
  • A handful of peas
  • 70g/2.5 Oz Cheddar, grated
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp chopped Basil
  • 1/2 tsp Paprika
  • Salt and Pepper

 


Method:

  • Place all the vegetables in a baking dish, add the basil, paprika and seasoning. Drizzle with extra virgin olive oil and mix well. Cook in the oven at 200 C/Gas Mark 6/ 390 F for 20 minutes.
  • To make the crust: In a large bowl, mix the flour with salt, yeast, oil, honey and egg and mix well.
  • Add the warm water gradually to flour mixture while mixing until a smooth bread dough is formed. Knead the dough for 5-7 minutes.
  • Divide the dough into two equal halves. Roll one half into a 25 cm circle. Place the roasted vegetables on top of the rolled dough, leaving 2 cm off the edges. Sprinkle the grated cheese on top of the vegetables.
  • Roll the other half into another circle and place on top of the vegetables and seal the edges.
  • Cover the pie with a tea towel and leave for 20 minutes.
  • Brush the pie with olive oil and bake in the oven at 200 C/ Gas Mark 6/ 390 F for 30 minutes.
  • Serve hot or cold.
Berry Cheesecake Brownie

Berry Cheesecake Brownie

Another recipe from Kay’s collection over at Kayotic. I think I’ll cover most of her recipes by the end of summer, they are great:-)

Again I’ve changed this recipe a bit only because I know based on previous experience that too much flour in a brownie doesn’t work well for me so I replaced the flour with more chocolate.Another change was to use mixed berries which I had some in the freezer rather than Raspberries recommended in the original recipe.   This cake tastes as good as it looks and I will definitely make it again.

Enjoy:-)

Ingredients:

  • 200 g Self raising Flour
  • 400 g Caster Sugar
  • 200 g unsalted Butter, softened
  • 300 g Dark Chocolate
  • 140 g frozen mixed Berries(Blueberry, Blackberry, Raspberry)
  • 400 g soft Cheese
  • 1 tsp Vanilla extract
  • 5 Eggs

 


Method:

  • Preheat the oven to 175 C/ Gas Mark 5.
  • Whisk the butter with 200 g sugar until smooth. Then add 3 eggs one at the time while mixing continually.
  • Melt the chocolate and add to the butter and sugar mixture, mixing with a spatula.
  • Fold the flour into the butter mixture.
  • Lightly grease the baking dish(20×30 cm)and line with baking paper.
  • Pour the chocolate mixture onto the baking dish.
  • To make the cheese mixture: Whisk cream cheese with 2 eggs, 200 g of sugar and vanilla until smooth.
  • Pour the cheese mixture on top of the chocolate mixture in the baking dish.
  • Place the frozen berries over the cheese mixture.
  • Bake in the oven for 40-45 minutes.Leave to cool before cutting.
Stuffed Mackerel Recipe

Stuffed Mackerel Recipe

Although not a big fan of oven baked fish, this mackerel recipe from Anjum Anand, definitely changed my mind about it. I grow up eating fried fish almost all year around and therefore have my reservations about fish being cooked any other way. However, frying fish is a messy business these days. Without a garden and proper out door cooker -like the one my Dad used- we would almost risk eviction from our apartment if make a habit of frying fish:-)

The picture in Anjum’s book of this stuffed mackerel with gorgeous Indian spices looked so inviting that I had to try it and I was not disappointed. I used fish fillets rather than whole fish and placed the stuffing over the fillet. Anjum uses garlic and ginger paste in most of her recipes but I used fresh garlic and ginger instead as I was out of the paste. Served with freshly cooked Saffron rice, it made a delicious week night supper and one that I would definitely try again:-)

Ingredients:

  • 2 Mackerel fillets
  • 1 medium Onion, sliced
  • 2 cloves Garlic, minced
  • 1 tsp grated Ginger
  • 1 large Tomato, chopped
  • 2 tsp Lemon juice
  • 2 tbsp Vegetable Oil
  • Salt and Pepper

 


Method:

  • Wash the fish fillets and pat dry with a kitchen towel.
  • Using a sharp knife, make a few slashed across the skin on each fillet.
  • In a small bowl mix garlic, ginger, 1 tbsp of oil, lemon juice and salt together and rub all over the fish.
  • Cover the fish and leave in the fridge for 30 minutes.
  • Meanwhile, fry 1 tbsp of oil in a frying pan and fry the onions for 5-7 minutes until soft.
  • Add the chopped tomatoes and 2 tbsp of hot water to the pan and cook until tomatoes are soft and a paste has formed. Season with salt and pepper.
  • Cover a baking tray with a foil and drizzle with a bit of oil.
  • Place the fillets skin side down on the baking tray.
  • Spoon the onion and tomato paste over the fish fillets and cook in the over at 200 C/ Gas Mark 6 for 15-20 minutes until fish is cooked completely.
  • Serve with Saffron rice.