Mushroom and Feta ‘Sausage Rolls’

20140817_203759Sausage rolls are one of those typically wonderful British snacks that you would never want to know what it’s made of, let alone make yourself. As a veggie, you are quite limited when it comes to pies and pastries so I decided to make my own version of sausage rolls – using feta, onions and mushrooms as a filling. These are lovely warm but make a whole batch so that you have some in the fridge to eat on a picnic – it’s still summer after all!

You will need: 700g Rough puff pastry – I made my own using Gordon Ramsay’s recipe on BBC Good Food – http://www.bbcgoodfood.com/recipes/2403/roughpuff-pastry- which was fairly successful but if you want to use ready made pastry go for it! 250g mushroom, 1/2 large onion, 100g feta cheese (any greek salad cheese will do), 1 beaten egg, salt to taste.

Preheat your oven to 200 degrees celsius. First of all roll out your pastry to about 5mm thick on a floured surface. Then dice your mushrooms, onion and feta, mix everything together in a large bowl. Chop your pastry into large squares. Place two large tablespoons of filling into a column in the middle of the square. 20140816_114645Fold the top and bottom of the pastry square on top of the filling. Fold one third of the pastry over the filling, then the other half over that. Then gently roll the sausage roll on the surface to seal the pastry into a nice rolled shape.  Brush the rolls with the beaten egg then place your lovely sausage rolls onto an oven tray. 20140816_114758Pop in the oven for 20 minutes, until they are lovely and golden brown. Stab one with a knife to check the filling is cooked and then place on a wire rack to cool.20140816_122314These make a great summer treat, you could even make mini ones to serve at parties, or as aperitifs before a dinner party. You could also add some different fillings – but the mushroom and feta combination is really tasty and filling.

Enjoy,

Love Mrs Gardom

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Creamy Mushroom and White Wine Pie with Oven Baked Mash

DSCF1584I made pie for the first time a couple of months ago and since then I’ve been experimenting with different veggie fillings – I think this is the best. Oh, and it’s National Pie Week – which is definitely a reason to celebrate! My mum came up to see us for a couple of days so I wanted to make something really lovely for tea, she has cooked for me for my whole childhood after all, so it’s a bit of a trickier recipe but definitely worth a try if you want to impress!

For the Pie

You will need: 125ml dry white wine, 200g white mushrooms, 1 flat mushroom, 10g dried porcini mushrooms, (Soaked in enough water to cover them), 2 garlic cloves,  3 tablespoons olive oil, 1 teaspoon aromat seasoning, 1 large onion, 500ml vegetable stock, 150g plain flour,  5 tablespoons of water, 150ml single cream, black pepper, 75g margarine/butter (+ some for brushing on the top).

To make the pastry rub the butter and flour in a mixing bowl until it forms a breadcrumby texture, then add the water and mix with a spoon. Press the pastry into a ball, adding more water if you need, cover the ball in cling film and pop in the fridge for half an hour.

DSCF1572Dice your onion and crush the garlic cloves and put in a large frying pan with 3 tablespoons olive oil. Once the onions are brown, add the stock and the white wine to the pan, turn the heat on high until it starts to bubble and then put a lid on and turn the heat to medium. Chop your mushrooms into quarters, and your flat mushroom into chunks. Add to the pan and stir. Add the porcini  mushrooms, along with the liquid they have been soaking in. Now leave to simmer for twenty five minutes, stirring occasionally. Add the cream.

Put your oven onto 190 degrees. Take your pastry out of the fridge – chop a third off and keep to one side. Roll out the remaining pastry thinly on a floured surface so it is large enough to line your pie dish. Put the pastry in the dish and blind bake for 10 minutes. In your saucepan, the mushrooms should be soft and the sauce should be nice and thick, season with a little pepper and a teaspoon of aromat, if the sauce is runny still, higher the heat and cook for another five minutes.

Mushroom PieRoll out the remaining third of pastry until it will cover the top of the pie. Pour the mushrooms and the sauce into the pastry, then place the pastry lid on top of the pie. Pinch the edges shut and brush the top of the pie with some melted butter (instead of melting butter in a pan, I place a few little lumps on top and the hot pie filling will melt it for you). Put the pie in the oven and cook for 15 minutes.

For the Mash

You will need: 5 potatoes, 1 tablespoon butter, 1 tablespoon cream.

DSCF1579Peel the potatoes and boil them for 15 minutes then drain in a colander. I also served this with some sliced carrots, but I’m sure you know how to do that! Put the potatoes back in the pan, add the butter and cream, and mash everything together until it is really smooth. Put the mash into a casserole dish and pop in the oven when you put the pie in.

pie and mashThere we go, a lovely, lovely pie, perfect for a family meal or a special occasion (Easter’s coming up folks!). The flavours are really rich and earthy, it’s a great dish if you are entertaining people who aren’t used to veggie food.

Love, Mrs Gardom

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Homemade Vegetable Pie

2014-02-24 19.32.45I love pie, pie is awesome. Everybody loves pie. Unfortunately veggies don’t get much of a choice in the pie department so I have decided to create one – so you may also enjoy the joys of vegetable pie. It’s got a lovely rich taste,  crunchy pastry and would make a fab Sunday roast alternative or as a really tasty tea.

You will need: 6oz plain flour, 3oz butter, 3 tablespoons water, 2 large potatoes, 8oz mushrooms, 2 carrots, 1 onion, 1 garlic cloves, 250ml vegetable stock, 4oz spinach, 2 tablespoons thick double cream, tablespoon coriander, pinch salt and pepper, splash red wine.

First of all make some pastry, crumble your butter and flour together until it forms breadcrumbs, then add a couple of tablespoons of warm water and form the pastry into a ball. Cover it in clingfilm and pop in the fridge for half an hour. Cut two thirds of the pastry – roll it out and place in the pie dish. Bake it on 180 degrees for 10 minutes.2014-02-24 16.59.31Peel the potatoes and carrots and cut them into small pieces. Fill a pan of water and boil the potatoes and carrots for 10 minutes. Dice the onion and garlic and fry in a tablespoon of butter. Chop the mushrooms into quarters and add to the onions. Add the stock to the pan after the mushrooms are brown, add a splash of red wine (3 or 4 capfuls) and 2 tablespoons of thick cream. Turn onto a low heat and simmer for twenty minutes. 2014-02-24 19.35.00Add more stock to the pan if it is looking dry. Add the spinach to the pan and stir everything together. Once the spinach has wilted take the pan off the heat. Fill the pastry base with the filling. Roll out the last third of patsry into a circle and place on top of the pie, pinching the edges. Don’t worry about holes, just patch them up with a bit more pastry. 2014-02-24 19.33.55Because you have cooked the filling and the base already, it doesn’t take too long to cook. About ten minutes on 180 degrees is fine. Serve with some crunchy homemade chips (check out my recipe for beer battered halloumi and chunky chips for my chip recipe) and a bit of salad. Or you could always go for it and add roast potatoes, yorkshires and veg. 2014-02-24 19.30.42This is a lovely family meal, my cousin came round for tea and enjoyed it with us, and she’s not even a veggie! It really is a proper english classic, with a nice vegetarian twist, and the wine and mushrooms give it a lovely rich flavour.

Love, Mrs Gardom

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Goats Cheese, Mushroom and Caramelised Onion Quiche

20140202_184034I hate shop bought quiche, but I love my Grandma’s homemade quiche so I thought I’d try my hand at making my own. It’s sat in the oven now and it smells AWESOME! This is a jumble together of a few recipes, based on the contents of my fridge and cupboards – feel free to customize ingredients as you like!

You will need: 125g plain flour, 75g margarine, water, 2 small onions, balsamic vinegar, 125g soft goats cheese (cut off the rind if you have that variety), 100g mushrooms, 2 eggs, 150ml milk, olive oil, flan dish.

20140202_170312To make your pastry, pop the margarine and plain flour into a mixing bowl and rub together til it forms a breadcrumb like consistency Add 3 tablespoons of warm water and form the pastry into a ball. Put it in the fridge.20140202_173429Slice your onions into circles, fry in a little oil on a medium heat for 10 minutes. Add 1 tablespoon of balsamic vinegar to the onions and cook for another 5 minutes. Slice your mushrooms and add them to the pan, cook for 10 minutes.20140202_174153While the onions are cooking preheat your oven to 180 degrees. Roll out the pastry so it will cover the flan dish and the edges. Bake this for 5 minutes in the oven.

20140202_173736Beat your eggs in a measuring jug, then add 150ml milk, mix it with a fork. Slice your goats cheese and then crumble it into the eggy milk mixture. Mix with a fork until it forms a thick creamy consistency. Take your onions and mushrooms off the heat and add to the mixture.20140202_174132

Take the flan dish out of the oven, pour the mixture into the pastry case and pop in the oven for 15  minutes. Turn down the heat and cook for another 30 minutes.20140202_174941Take your quiche out of the oven, slide a knife into the middle and check it comes out clean, it should be a golden brown colour on top. If the knife comes out wet, cook for another 5 minutes. Serve with a salad or just eat a slice for a nice lunch. This is a lovely dish, really nice flavours and a light texture.

Enjoy, Love Mrs Gardom

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Heavenly Vegetarian Tart

20131226_194346      My hubby absolutely adores roast dinners, however we don’t eat meat so sometimes coming up with a veggie main to go with all those lovely roast potatoes and vegetables is a challenge. For boxing day tea, I invented this epic tart, filled with homemade pesto, loads of cheese, mushrooms onions and a bit more cheese. It really is comfort food, a lovely english roast dinner, no animals necessary. It does require a bit of time and effort, but it is worth it, promise!

You will need… 4oz butter/margerine, 6oz plain flour, 50g walnuts, 60g olives, a big handful fresh basil, pepper, salt, olive oil, 150g mushrooms, 1 small onion, 75g mozarella cheese, 1 slice of bread, 25g cheddar cheese, pestle and mortar, 20cm flan dish, mixing bowl, rolling pin.20131226_175214

Preheat your oven to 200 degrees. First of all make the pastry. For this you need to put your flour and a pinch of salt in a large bowl. Cut your butter into little chunks and mix these into the flour with a knife, when all the butter is covered in flour add 3 tablespoons of warm water and stir in. Form the pastry into a ball (f you need to add more water to bind it together, add it by the teaspoon), cover in cling film and pop in the fridge.20131226_170127

I wanted to add an extra texture to my tart so I created a walnut pesto, if you don’t have a pestle and mortar you could always use ready made green pesto, but the homemade version is much nicer! For this, put your walnuts into the pestle and mortar and grind down into tiny pieces, add your handful of basil and squish this as well. Then add your olives, mixed herbs, salt and pepper and a tablespoon of olive oil and grind this in a circular motion until it looks like a thick paste.

Dice the onion and fry in a tablespoon of butter, slice your mushrooms and add these to the frying pan once the onions are soft.

20131226_185722Roll out your pastry on a floured surface until it will cover the flan dish and is about 5mm thick. Put your pastry over the flan dish and press down carefully. 20131226_185822Spread your pesto over the bottom of the pastry, then layer half the mushrooms on top of this.20131226_190231

Slice your mozarella and form a layer of this on top of the mushrooms.

20131226_190308Add another layer of mushrooms and onion. Blitz the bread into breadcrumbs in a food processor or just tear it by hand and cover the dish with these. Finally grate your cheddar and sprinkle over the top.

20131226_190434Place your tart into the preheated oven and cook for 20-25 minutes until the pastry is nice and golden and the cheese is all melted. 20131226_194905

Serve with crispy roast potatoes, vegetables and cauliflower cheese (if you fancy more cheese!) or for a lighter meal serve with a lovely rocket salad. A glass of gorgeous red wine is also a must, our favourite is Marques de Carano Reserva 2009. This is one of my favourite dishes and is a really great go to recipe if you have vegetarian guests or you want to cook something a bit special.

Enjoy, Love Mrs Gardom