Tag Archives: cheddar cheese

English Pie


‘Good House Keeping Cookery Book’ from 1985 provides me again with another amazing pie. I admit it is one of the least favourite pie of mine. I don’t like some of the vegetables, but I know it is very healthy and good. And vegetarian. I made it once for the sake of someone dear and it was a success, as always. I almost wish to make it again, as I write about it for the second time (first time being in Romanian). I imagine a mother and a father and 2-3 kids, around the table and a hot dish pie in the middle of it, steaming, plus boiled French beans and Brussels sprouts or stir-fried spring beans, to serve. A…

Wholemeal Vegetable Pie

Serves 4

Ingredients:

  • ย 3 medium leeks, trimmed
  • 275 g (10 oz) swede, peeled
  • 225 g (8 oz) turnip, peeled
  • 4 medium carrots, peeled
  • 100 g (4 oz) butter
  • 225 g (8 oz) large flat mushrooms, sliced
  • 25 g (1 oz) plain flour
  • 300 ml (1/2 pint) vegetable stock
  • 175 g (6 oz) Cheddar cheese, grated
  • 30 ml (2 tbsp) chopped fresh herbs (e.g. parsley, chives, thyme, marjoram) or 10 ml (2 tsp) dried herbs
  • salt
  • freshly ground pepper
  • 175 g (6 oz) Wholemeal Shortcrust Pastry or a simple shortcrust pastry
  • beaten egg, to glaze

Method:

  • Cut the leeks into 2,5 cm (1 inch) lengths, then wash well under cold running water to remove any grit. Cut the swede, turnip and carrots into small bite-sized chunks.
  • Melt the butter in a large saucepan, add the prepared vegetables and fry over moderate heat for about 10 minutes until golden brown. Add the mushrooms and cook for a further 2-3 minutes.
  • Sprinkle in the flour and cook gently, stirring, for 1-2 minutes. Gradually blend in the vegetable stock. Bring to the boil, stirring constantly, then simmer for 5-10 minutes or until the vegetables are just tender.
  • Remove the pan from the heat and stir in the cheese, herbs, salt and pepper to taste. pour into a 1.1 litre (2 pint) pie dish and allow to cool for about 1 hour.
  • Roll put the pastry on a floured surface. Cut out a thin strip long enough to go around the rim of the pie dish. Moisten the rim with water and place the strip of pastry on the rim.
  • Roll out the remaining pastry to cover the pie. Moisten the strip of pastry on the rim of the dish, place the lid on top, trim off any excess pastry and press to seal.
  • Knock up and flute or crimp the edge. Decorate the top with any pastry trimmings. If you want to eat this as a ready meal, later, freeze it. If not, brush with beaten egg. Chill in the refrigerator for 15 minutes.
  • Bake the pie in the oven at 190ยฐC, 375ยฐF, mark 5 for 15-20 minutes until lightly browned. Serve hot, with vegetables.

Bon appetite!

 

Have You Got Time?


In case you are really in a hurry, then make a sandwich. I am not joking, just make one. I will not write about a simple sandwich though, as this is not the purpose of my blog. I will write about something I discovered in London (I had to go there to discover the world cuisine) though the recipe is very French. You know, it is easy to laugh about Mr. Sandwich but we all put something between 2 slices of bread and eat, when travel or we are too tired to cook. Even the French. ‘Good House Keeping Cookery Book’, 1985 provided me with:

Croque Monsieur

Serves 4-8

Ingredients:

  • 16 thin slices bread, crusts removed (I don’t understand why do I have to remove it, as it is one of the best parts in bread for me, but let’s go with the flow, for ones)
  • 5-10 ml (1-2 level tsp) mustard
  • 225 g (8 oz) Gruyรจre cheese, sliced (or Cheddar if you like or anything else, de gustibus…)
  • 225 g (8 oz) cooked ham, thinly sliced
  • 75 g (3 oz) butter, melted (remember, 80-82 % fat)

Method:

  • Spread half of the slices of bread on one side with the mustard; trim the cheese slices to fit and put them on top.
  • Trim the ham slices to fit and arrange them on top of the cheese. Top with the remaining bread.
  • Brush the sandwiches lightly with melted butter and fry for 3-5 minutes, until they are lightly browned. You can use 90 ml (6 tbsp) vegetable oil instead of butter, but for a bland taste, imho.
  • Turn the sandwiches over and fry for a further 3-5 minutes.
  • Cut the sandwiches in half and serve hot, with a salad if prefered.

Bon appetite!