I had some leftover pastry dough from the pithiver, so I decided to make pasties. For the filling I softened an onion and some garlic, which I mixed with potatoes, carrot and kale which I boiled until nearly cooked. Chopped mu-err mushrooms, thyme, Dijon mustard, cornstarch, salt and vegetarian Worcestershire sauce completed the filling.
Monthly Archives: December 2016
Given my skill at making this blue cheese and celeriac pithiver, I think next time I’ll make it as a pie. It tasted better than it looked.
Homemade granola is nice sprinkled over yoghurt, on top of porridge, or just as a snack.
The granola itself contains just salt, agave syrup, grain flakes, seeds, dried fruits and nuts.
I trimmed then cut some Brussels sprouts in half, then tossed them in a bit of oil, salt and leftover balsamic vinegar reduction and baked them at 180° Celsius/350° Fahrenheit for 20 minutes. If, like me, you don’t care for sprouts but do like sweets, the caramelized reduction makes it fairly easy to eat these greens.
Roast root vegetables with a bit of kale made for a bright red and green fritata.
After cooking the chickpeas, I tossed them in a moderate amount of olive oil, and added moderate amounts of salt, cumin powder, sharp Hungarian paprika powder, and small amounts of turmeric, sumac, coriander powder, cayenne pepper and caraway powder. I then roasted them in the oven for about 20 minutes.
Mixed with roasted root vegetables, they make a nice meal.
I used 2 carrots, 3 beets, 2 sweet potatoes, 4 potatoes and 2 red onions in this mix. It was seasoned with 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon dried rosemary; 1/2 teaspoon dried thyme; 3 toes minced garlic; 3 blanched, peeled and chopped tomatoes; and 1/2 teaspoon mild Hungarian paprika powder (quantities estimated). I cooked it covered for 45 minutes in a moderate oven, then removed the foil and let it cook an additional half hour.
This is nice as a side dish, or you can add some protein to make a full meal.