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:-)
- 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
- 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
- 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.
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.
- 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
- 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.
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:-)
- 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
- 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.