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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Grandma’s Lentil Soup

2014-02-20 17.17.56My Grandad is a butcher, so vegetarian cooking isn’t the most established tradition at my grandparents house but my Grandma makes the best veggie lentil soup whenever I’m there. It’s completely vegan, it’s full of goodness and has barely any fat. The slow cooking on a low heat really brings out the flavours and this is a lovely lunch.

You will need: 2 pints vegetable stock (my Grandma swears by organic stock cubes but it’s up to you), 1 cup of lentils, 1 large carrots, 1 large onion, 1 large potato, salt, pepper and mixed herbs.

2014-02-20 17.19.07Pour the stock into a large saucepan on a low heat. Peel your veggies, dice the onion and potato and slice your carrots. Add the carrots, lentils and onion to the pan. Cook on a low heat for an hour. Add the diced potato after an hour and leave to cook for another half hour. Season with slat, pepper and a big pinch of mixed herbs and serve.

2014-02-20 17.19.38This is a dead simple recipe, you just need a bit of time to let it cook. I’ve made this for my friends, my in laws, and obviously Sam and they all love it. It is a proper old fashioned soup, almost like a broth – absolutely full of flavour and so healthy.

Love, Mrs Gardom

 

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Lazy Sunday Casserole

20140119_160112Sundays when me and Sam both have the day off are some of the best times. Yesterday we had bagels for breakfast, Sam went out and bought the paper, we stuck our favourite records on while I painted and Sam read The Observer. Before embarking on my art marathon, I decided to make a nice big healthy tea, which I could pop in the oven and leave to cook. This dish is perfect for a Sunday tea, with the lovely smells of cooking casserole wafting out of the oven while you listen to Led Zeppelin and paint.

You will need: half a yellow pepper, 1 red pepper, half a cauliflower, olive oil, 100g chickpeas (soaked), 1 tin green lentils, 2 tin tomatoes, 2 large carrots, 1 onion, 4 cloves garlic, coriander, tumeric, cumin, cayenne pepper, 500ml vegetable stock.

Pop your oven onto 120 degrees. Half your garlic cloves, dice the onion and fry in a little olive oil until soft. Chop all your veggies into big chunks. 20140119_115119Put your tin of tomatoes and 400ml stock into the casserole dish and season with 2 teaspoons of cumin (I love cumin!), 2 teaspoons coriander, 1 teaspoon tumeric, 1 teaspoon cayenne pepper. Add your lentils, chickpeas and vegetables to the casserole and stir everything together. Then just put your dish in the oven and leave to cook for about 2 hours. 20140119_124130After two hours add another tin of tomatoes, 100ml stock and a bit more seasoning if you wish and give it a good stir. Pop back into the oven and cook for another two hours.20140119_155900Serve in big bowls with some nice crusty bread – bliss. Because it had been cooked for so long, the gorgeous spices will have infused and the vegetables are nice and soft without being mushy. This is such a nice dish, you could even serve it with roast potatoes as a main. It’s also vegan and so very healthy!

Enjoy, Love Mrs Gardom

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Total Comfort Coffee and Walnut Cake

20140102_140821         My Mum always used to make coffee and walnut cake. Any family party, church function or school event, Mum would make her coffee and walnut cake and it would be the first to go. This is my recipe, inspired by hers. It is lovely and sweet and bitter and just makes me feel all warm and cosy.

You will need, 6oz butter/margarine, 6oz self raising flour, 3 eggs, 4oz soft brown sugar, 2oz caster sugar, 2oz walnuts, 1tbsp baking powder, 2 tbsp strong coffee. For the icing: 8oz icing sugar, 5oz butter, 2tbsp strong coffee, walnuts for decorating.

20131231_163535First of all put two tablespoons of instant coffee into a mug and add a tiny amount of water, until the coffee forms a thick paste.I prefer to use a strong coffee, like Kenco Milicano.

20131231_164250Leave to cool. Preheat your oven to 180 degrees and grease two cake tins. Mix the butter and the sugar together until smooth. Add the coffee. Now beat the eggs in a mug and add slowly to the bowl, while still mixing. 20131231_164909

Crush your walnuts into little pieces, with a blender or a pestle and mortar and add to the mixture. Now add a tablespoon of baking powder and sift the flour slowly into the bowl. Once everything is mixed together divide the mixture between your two tins. To get the mixture level I hold either side of the tin and wiggle it on the surface so that the cake mixture is evenly spread. 20131231_165338

Pop your tins on the same shelf of the oven and cook for fifteen to twenty minutes. Check your cake is done, it should spring back when you poke it, and turn them out on a wire rack to cool. 20131231_171357

For your icing, do the same as before with the coffee, making a paste. Now blend the icing sugar and butter in a bowl and add the coffee. I used the whisk attachment for my machine, but use a hand whisk if you would rather.

20131231_171217Place your first cake onto a plate or cake stand and cover the top with half the icing mixture. Pop the top on and cover this with icing.

20131231_172803Then decorate the top with walnuts and a sprinkle of icing sugar.I must admit, my presentation is more ‘rustic’ but  I would rather my cake taste awesome than look pristine.

20131231_173459Thick gloopy butter icing and lovely light sponge makes this a fabulous teatime treat, serve with loads of cream and a good americano. I love this cake. So does my husband. It isn’t going to last very long in this household!

Enjoy, Love Mrs Gardom

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Wintery Broccoli and Stilton Soup

20131223_204903Everyone loves a cheeseboard at christmas but we always end up chucking the stilton away. I decided to make a lovely broccoli and stilton soup, a winter classic. Here is my recipe, it’s dead simple and can be frozen if you make extra.

You will need 2 small potatoes, 2 small onions, butter, 300g broccoli, 40g stilton, 20ml milk, 1 veg stock cube dissolved in 450ml boiling water, salt and pepper, large pan, blender.20131223_195545

First of all peel your spuds, dice your onion and chop your broccoli and potato into chunks. Melt a tablespoon of butter into the pan and add your onion, cook for 3 minutes.

20131223_200629Add your broccoli and stock to the pan, bring the stock to the boil and then simmer for 15 minutes. Add the potatoes and cook for another half an hour. Then crumble your stilton into the pan, stir and cook for another 5 minutes.

20131223_202533Now you need to blend your soup until it is nice and smooth. Add about 20ml milk, if you want a thinner soup add more milk. Season with salt and pepper and serve with crusty bread.20131223_204410

This is one of my favourite soups in winter, and I really love soup! It doesn’t have too many ingredients and it makes a really tasty meal.

Enjoy, Love Mrs Gardom