Friday 28 October 2011

Pie and Cake

Creature and I went out to a local NaNoWriMo gathering last night and met some lovely people, and were most reassured to find that hardly anyone had done much novel planning. Sitting on the tram I bet her there would be hardly anyone there ... and I lost, and so had to come home from work and make lemon cake.
Dunk and I are coming to the end of a month without meat, inspired by Vegetarian Awareness Month. It was partly an attempt to get us out of a food rut (you know what it's like, making the same dozen dinners over and over), though mostly I have found myself returning to old favourites from when I was a vegetarian for a few years during my 20's.
Just to prove that sometimes I don't throw things out I have a 25 year old recipe leaflet from 'Maggie's Farm', a wholefood cooperative in Durham, they produced it one Christmas and charged 5p, with recipes contributed by the staff. This is 'Wilf's Raised Pie':
The crust is a pork pie type pastry:
4oz water
4oz margarine
bring to the boil in a saucepan
Add to 12oz wholemeal flour + salt and mix quickly to a warm dough. Roll out and line a 7" pie or cake tin (line the bottom with greaseproof to make getting it out easier). Keep 1/4 of the dough for the lid.

Filling, you can use variations on the theme really, fried together in a pan:
garlic (plenty), red pepper (or any colour really), chopped brussel sprouts, sunflower seeds, pine nuts, seasame seeds, pumpkin seeds.

In a bowl (not cooking these first)
8oz of mixed nuts, half chopped half ground
finely chopped leek
herbs (your favourite)
salt and pepper

Mix all together, add 1/4 pint of hot water with 1 teaspoon of yeast extract and 1 tablespoon of tahini blended in (or a bit more liquid if it seems dry, but you do not want a sloppy mixture)
Fill the pie case and put the lid on the pie, then bake hot 200˚ for 20 minutes, reduce heat 160˚ degrees for another 30 minutes. Be warned it is very filling.

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