- 4 tbs unsalted butter
- ¾ c plain flour
- 400 g milk
- 1 cooked chicken, meat removed and chopped into pieces
- 250 g mixed mushrooms (button, swiss brown, saffron milk caps), sliced
- 4 silverbeet leaves, finely chopped
- 1 leek, halved length-ways and sliced
- 1 tbs Dijon mustard
- salt and pepper
- 2-3 frozen puff pastry sheets
- 3 frozen short crust pastry sheets
- 1 egg
- 1 tbs milk
- Preheat the oven to 200°f
- Melt the butter and stir in the flour. Cook the mixture for 4 mins or till it starts to lightly froth up
- tip… always use a whisk when making white sauce – it will cut down the effort needed to remove lumps enormously!
- Remove from the heat and add about 1 cup of milk, stirring till smooth. Keep adding small amounts of milk and stirring after each till you have poured all the milk in. The consistency should be of thin cream (pouring cream), use more or less till you get to this consistency. Place back on the heat and bring to the boil while stirring continually. It should be quite thick now.
- In a mid-size fry pan add the leeks with a little oil and slowly cook till softened, about 4 mins.
- Add the mushrooms and the silverbeet and cook for another 5 mins.
- Add the chopped chicken, mustard, salt and pepper – taste and alter the seasonings to your liking to the mushroom mixture
- Stir about half of the white sauce into the mushroom/chicken mixture. You can adjust the amount of white sauce to your liking – some would like quite a lot in their pies, with equal quantities of sauce and the meat and vegetables and some would use only a small amount just to bind it all together… your choice.
- Defrost the pastry sheets
- When your pastry sheets have defrosted, cut out the sizes you need and line your pie tins or muffin trays with the shortcrust pastry.
- Line each pastry case with some baking paper and sprinkle in a layer of dried beans or rice. Cook for 5 mins at 200°F. Remove from the oven and take out the bean or rice filling and the baking paper, place back in the oven and cook again for 7 min.
- Now that your pastry bases are ready, fill them with the chicken mixture making sure to mound them up quite high.
- Top the pies with the puff pastry cut to size, press the edges down and put a vent hole in the top.
- Beat the egg and milk together and use this egg wash to brush over the top of the puff pastry.
- Cook in the oven for 20 mins or till golden and puffy.
- 1 medium kabocha pumpkin (2-3 pounds)
- 6 tablespoons unsalted butter
- 3/4 cup half and half
- 1 teaspoon salt
- 100 grams gruyere cheese, shredded
- Cut the pumpkin in half and scoop out all the seeds and pith. Peel all the green skin off the pumpkin and cut into 1” chunks. Prepare a steamer and steam the pumpkin until tender (15-20 minutes).
- Mash the steamed pumpkin, or pass it through a potato ricer. In a microwave-safe bowl, combine the butter, half and half and salt and heat for 1 minute, or until the salt and butter are melted.
- Pour half the heated cream mixture into the mashed Kabocha and stir to combine. Continue adding the cream mixture and stirring until you are happy with the texture (you may not need all of it). Add the cheese and stir to combine.
- 1 pound spring onions (or pearl onions, or other smallish onions)
- scant 1 1/2pounds cherry, grape, and/or sungold tomatoes
- 1/4 cup olive oil
- 4 to 5 big cloves of garlic
- Kosher salt
- 4 to 5 thick slices of country bread
- Herbs for garnish, optional (I like basil or thyme)
- Heat your oven to 400° F.
- Peel your onions. Cut any larger ones in half so they will all roast at about the same speed. Dump the prepped onions, along with the tomatoes and unpeeled garlic cloves, onto a baking sheet and toss with the olive oil and two three-finger pinches of kosher salt.
- Toss until everything is coated, slide into the hot oven, and roast for 35 to 40 minutes, stirring every 15 minutes or so. (They're done when the tomatoes have burst and softened, the onions are soft, and both are browned in places.) In the last 10 minutes of roasting, toast your bread slices.
- Spread each piece of toasted bread with the flesh of one roasted garlic clove. Arrange toasts on a plate or serving platter, and scrape the roasted tomatoes and onions -- and their pan juices -- over the top. Sprinkle with a tad more salt, to taste, and the herbs, roughly torn, if using.
- 1/4 cup water
- 1/4 cup agave nectar
- 1 grapefruit, juiced
- 2 navel oranges, juiced
- 2 lemons, juiced
- 4 mandarins or clementines, juiced
- 3 cups sparkling water, chilled
- Orange or mandarin slices, for garnish
For the simple syrup: In a small saucepan, bring the water and agave to a boil over medium-high heat. Remove the pan from the heat and let cool.
Combine the citrus juices and sparkling water in a pitcher. Add the simple syrup and mix well. Pour into ice-filled glasses and garnish with orange slices.
Excerpt from The Kitchn:
Heat the oven to 350°. Use spray-on canola oil, table salt, and a little mixed Italian seasoning (dry). I prefer fresh herbs, but that's what I had on hand.
They take about 20 minutes to roast. I go by how they look: puffy, sweaty, and pith slighly browned.
I'm planning to try adding variations with vinegar and wine: balsamic vinegar, either Madeira or Marsala wine, and sherry.
- 1 ounce bacon, (about 1½ slices), chopped
- 1½ pounds mixed mushrooms, such as cremini, shiitake (stemmed) and portobello, cut into ¼-inch slices
- 2 medium cloves garlic, finely chopped
- 1½ teaspoons chopped fresh rosemary, or ½ teaspoon dried
- ¼ teaspoon salt
- Freshly ground pepper to taste
- ¼ cup dry white wine
- Cook bacon in a large skillet over medium heat until just beginning to brown, about 4 minutes. Add mushrooms, garlic, rosemary, salt and pepper and cook, stirring occasionally, until almost dry, 8 to 10 minutes. Pour in wine and cook until most of the liquid has evaporated, 30 seconds to 1 minute.
- 1/3 cup sugar
- 3 pounds fresh red papayas (about 1 1/2 medium), peeled, halved, seeded, and chopped
- 1/2 cup fresh lime juice, plus thinly sliced rounds for garnish (3 to 4 limes total)
- 1 tablespoon honey
Bring sugar and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, until sugar has dissolved and mixture is syrupy, about 4 minutes. Let cool completely.
Puree papayas, lime juice, and honey in a food processor. Transfer to a medium bowl. Stir in sugar syrup.
Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 2 1/2 hours (up to 1 week). Serve garnished with lime slices.
- 2 lemons, quartered or sliced
- 3 sprigs fresh rosemary
- 1 vanilla bean, optional
- Toss lemon slices and rosemary sprigs into a small saucepan. Cover with water, plus about 3 inches.
- Heat over low heat and allow to simmer, refilling water throughout the day as needed. Each day, replace spent ingredients with fresh.