Chaat or chat is a family of savoury snacks that originated in India, typically served at the roadside from stalls or food carts across the Indian subcontinent in India, Pakistan, Nepal and Bangladesh. There are many variations. The recipe below is using samosas as a base but my friend Monica has given me another recipe that has potato patties as a base. It sounds delicious and, when I have made it, I will add the recipe to my blog so you can all enjoy it.
Chickpea Curry Serves 2 hungry people
4 tablespoons vegetable oil
¾ teaspoon cumin seeds
1 medium onion, finely chopped
¾ tablespoon ginger and garlic paste
1 birds eye green chilli, finely chopped
200g can chopped tomatoes, pureed
¾ teaspoon turmeric powder
½ teaspoon red chilli powder
¾ teaspoon cumin powder
20g butter
¾ teaspoon of salt to taste
250g chickpeas from a tin, drained
80ml water
¾ teaspoon pomegranate molasses
¼ teaspoon raw mango powder
2 tablespoons fresh chopped coriander
¾ teaspoons garam masala
Heat the oil in a saucepan and then add the cumin seeds and sizzle for about thirty seconds
Then add the chopped onions to the saucepan and cook until the onions are golden brown, this should take about 5-7 minutes on a medium heat
When the onions are golden brown, add the ginger and garlic paste and green chilli to the onions and cook for about a minute
Add blended plum peeled tomatoes to the saucepan together with the turmeric, red chilli powder, cumin powder, salt and butter
Cover saucepan and cook masala for a good 10 minutes (stirring in-between), add water if masala starts to dry up
Once masala is sizzling and the butter and oil has seeped from the edges, add drained chickpeas, mango powder and pomegranate molasses together with the water for moisture, cook for a 3-4 minutes
Add final touches of garam masala and chopped coriander, cook for a final 1-2 minutes and remove from the heat.
Construct the Chaat
5 Vegetable Samosas, cooked and hot
½ Medium Red Onion, finely chopped
Chickpea curry
A drizzle of Tamarind sauce
3 Tablespoons natural Greek Yoghurt, seasoned with 1 teaspoon cumin, ½ teaspoon salt and ¼ teaspoon black pepper
2 tablespoons fresh Coriander, finely chopped
1 Tablespoon Nylon Sev, optional, garnish
Cut the samosas into bite sized pieces and share between 2 bowls
Sprinkle over a dessert spoon full of chopped red onions
Spoon over some chickpea curry
Add a tablespoon of seasoned yoghurt
Drizzle over tamarind sauce
Garnish with coriander and a tablespoon of nylon sev
This is yet another beautiful recipe shared by my friend Monica. It is one of her mother’s recipes and one of Monica’s favourites and I can see why, it is absolutely delicious.
Before I share the recipe I would like to share a very interesting article Monica wrote on basmati rice.
“The Story of Basmati Rice – The crown Jewel of Indian Cuisine, In Foreign land people try to achieve the biryani that they ate in a indian restaurant or rice dishes that they ate during their trip to India. They try to get all the possible spices to put in a biryani and yet they buy a regular Basmati Rice available in Regular Non Indian Supermarkets and fail to get the same result of each rice grain fragrant and apart in a Biryani. Also in today’s time where Brand is all what people talk about, they buy a particular branded Rice and yet fail to achieve the result. By reading this article you will know how to choose best Basmati Rice for your home. People who like to stick to points can directly go to the bottom of article and people who like stories and culture around a food can continue to read on. When I was a child, I accompanied my mother to grocery stores and at that time we didn’t get branded rice, dal or flours but yet we ate the best quality food. My mother would touch the grain, smell it, see the size and colour of it and would choose the best one. I am sharing the same with you all today. A Good Basmati Rice is at minimum aged 2 years, So does it mean the older the basmati rice, the better it is. “Oh Yes” As the years pass the long grain basmati rice changes it’s colour from white to off white and the fragrance of rice increases. It also means that Basmati Rice doesn’t have any expiry date if it is well stored. My Mom would buy a quintal of Rice, Wheat, Dals and Whole Spices and would store it well in Big Metal Drums, she used dried Neem Leaves(Its a medicinal tree with bitter leaves and stems) to prevent grains from getting any pests. Before making rice she would spread grains on a plate to check for any stones and wash it 2-3 times and then cook. It is important to wash it 2-3 times until the water is clear so when you cook the rice the grains don’t stick due to presence of starch. Off Topic – It was also a tradition in India when a girl got married the parents gifted her metal drums and utensils to make her own kitchen in the new home, though now since big companies have started packing things in plastic and in small bags, and also we do not live in joint families anymore plus we often eat outside (when I was child until 12, we only ate out when travelling) we do not need these big drums to store our Rice and Grains, But still my mom followed the tradition (knowing I am getting married to an NRI and I can never take those drums and utensils with me to Spain) she bought me those drums, filled it with homemade sweets and papad for my Husband’s entire family and also for distribution. (Well In India you can’t stop your parents or family to do anything in your wedding, they like to fulfill all their dreams in their daughter’s wedding) Back to Rice – To retain the fragrance and taste we do not drain water (except in some dishes), we have ratio of water and rice (depends on the kind of basmati rice you have got, since my mother bought in bulk she would understand the ratio and apply it for the rest of the Rice) plus we add some oil or ghee and salt. I do remember from my childhood and even now when we cook a good basmati rice I can eat it just plain. Also I find how previous generation cared for optimum use of energy sources, they were better at planning important things like meal (Not like us who would want every thing ready to use like pastes, frozen food etc) which not only fed their family better quality food but also saved expenses on cheap meals and medical bills due to malnourishment(well this is an entirely different topic, coming back to Basmati Rice) They did soak it for 30 mins before putting it to cook which saved Gas, time and also make the rice fluff up and evenly cooked. And they did the same for lentils, beans, chickpea etc. Here are the Pointers for making a perfect Basmati Rice”
Thank you Monica!
Here is the recipe. We had it as a side dish but it would be great as a main and perfect with other small dishes to have with puri. I hope you enjoy it.
Potato and aubergine Sabzi – serves 2 as a main or 4 with other small dishes
1 large, firm aubergine
2 medium waxy potatoes
1/2 tablespoon fennel seeds
1 teaspoon turmeric
2 tablespoons vegetable oil
Red chilli powder to taste
1. Cut the aubergine and potatoes into small cubes, about 1/2 inch
2. Put some vegetable oil, about 2 tbsp, into a pan and add 1/2 tbsp of fennel and 1 tsp turmeric. Make sure the seeds don’t burn. When it start to smell fragrant add the vegetables and mix well to cover with the spices.
3. Cover and on the lowest heat cook gently until the potatoes are tender and the aubergine is soft and creamy. Check on it occasionally to make sure it’s not catching. It can take anything from 15 minutes to 45 minutes depending on the size and type of potatoes etc.
4. When cooked add some red chilli powder to taste 🤣🤣
Today I was privileged to be invited for breakfast at our friends house. Monica had promised me a special Asian breakfast and a one to one lesson on how to cook puris. Puri is my favourite starter when I go to an Indian Restaurant, usually topped with either prawn or chicken curry. In India, I’m told, puri is a favourite breakfast food, usually served on special occasions or for a treat maybe at the weekend. The whole experience was amazing!
One of the puri ingredients was a spice called Ajwain. I have so many herbs and spices but I had never heard of this.
Ajwain, also known as ajowan caraway, thymol seeds, bishop’s weed, or carom, is an herb in the family Apiaceae. Both the leaves and the seedlike fruit (often mistakenly called seeds) of the plant can be used.
Ajwain’s small, oval-shaped, seed-like fruits are pale brown schizocarps, which resemble the seeds of other plants in the family Apiaceae such as caraway, cumin and fennel. They have a bitter and pungent taste, with a flavor similar to anise and oregano. They smell almost exactly like thyme because they also contain thymol, but they are more aromatic and less subtle in taste, as well as being somewhat bitter and pungent. Even a small number of fruits tends to dominate the flavor of a dish so need to be used sparingly. Only a small amount was used in this recipe but the subtle flavour still came through and really enhanced the end product. If you can’t get these seeds Monica says you can substitute with a small quantity of fenugreek leaves, crushed between your hands.
Here is the recipe. (Monica used intuition rather than measurements but hopefully I’ve judged correctly).
Puri ingredients
500g Chapati flour
1 tsp salt
1 tsp ajwain seeds or fenugreek leaves
A drizzle of oil
Water
Put flour and salt into a large bowl.
Rub the Ajwain or fenugreek between your hands and add to flour.
Drizzle with the oil
Loosely mix together.
Start adding the water, scrunching everything together with one hand, until it forms a dough. The dough needs to be hard not soft or wet.
Break of pieces of dough and make into balls.
Lightly oil each ball on both sides to prevent sticking and roll out into round discs about 3 inches in diameter and the thickness of a pound coin.
Heat up some oil in a pan. When hot enough to deep fry carefully drop in one puri at a time. Allow it to rise to the top of the oil and puff up. Turn over. When lightly coloured remove and drain on kitchen paper. Continue until all are cooked, keeping them covered to keep warm. Serve with the Aloo bhaji and chutneys of your choice.
Aloo Bhaji ingredients
2tbsp oil
3 large potatoes, diced about 1/2 pieces
3 large tomatoes, puréed and sieved to remove seeds
1 fresh green chilli roughly chopped
Handful of chopped coriander
1 tsp cumin seeds
1 tsp turmeric
1/2 tsp red chilli powder
1 tbsp coriander powder
Heat the oil and cook cumin seeds until they start to splutter. Be careful not to let them burn.
Add the sieved tomato purée and all the powdered spices.
Simmer until the oil separates and the tomatoes are cooked well.
Add the potatoes and coat well in tomato mix and cook for a couple of minutes.
Add enough water to just cover the potatoes and cook until the potatoes are soft and mushy. Add a little more water if it looks as though it’s getting too dry.
Add the chopped coriander, simmer for a couple of minutes. Check seasoning(to taste) and it’s ready to serve.
I remember the days when my husband, Terry, used to say he hated vegetarian food. That was before our son married a vegetarian, Tracy. Over the years I have made countless meals without meat and, with the exception of those using Quorn, Terry has enjoyed every one. I think perhaps our favourite is Stuffed Tomatoes. There are lots of variations of this dish. Some add minced meat to the stuffing, others, like my friend Maritsa, add roasted pine nuts and raisins. I make mine how my adopted YaYa (that is Grandmother in Greek) taught me, many years ago. Sadly she is no longer with us but whenever I cook this I have memories of standing in her tiny kitchen, working together and not understanding a word said between us.
For those of you who have tried Greek cooking, it can be a bit of a hit or miss affair. Recipe books written by Greeks rarely give precise measurements and it can be frustrating when you have to decide how much a ‘bit of’ something actually is. This, however, is perfectly natural for the Greeks. If you ever get the chance, talk to a Greek about food. A light will switch on in their eyes and they will start talking with passion about a subject they love. Rena Salaman writes that cooking for Greeks is a constant reminder of who they are and where they come from. Recipes were rarely written down and so every household would have their own version of what is known to be a popular Greek dish. The one thing they would have in common is that the food would always be made of what is in season, and, most importantly, there would always be an extra portion, just in case there is an unexpected visitor. Such is the Greek hospitality!
Anyway, back to the plot and Yaya’s Stuffed Tomatoes and peppers (Tomates ke piperies yemistes)
Serves 4
4 large tomatoes (ripe beef tomatoes are perfect)
4 green peppers
5oz rice,washed and drained
2 onions finely chopped
Small bunch of flat-leafed parsley, chopped
4 tbsp fresh mint, chopped
Cold water
Extra virgin olive oil (preferably Greek)
Salt and pepper
2-3 medium-sized potatoes, peeled and cut into wedges (baking potatoes are best)
8 oz fresh tomatoes, grated, mixed with 1/4 pint water
pinch sugar
Wash the tomatoes, slice off the top at the stem end. Using a teaspoon, carefully remove the tomato pulp and reserve. Place the tomatoes in an ovenproof dish and sprinkle a tiny amount of sugar in each.
Wash the peppers and slice off the top at the stem end. Carefully remove all the seeds and white pith inside and discard. Place in the dish with the tomatoes.
Chop the tomato pulp. Lightly fry the onion until soft, in a little olive oil. Add the tomato pulp, the rice and the chopped herbs. Cover with cold water, about 1 inch above the level of the rice mix. Bring to the boil then simmer on a low heat until rice is tender to the bite and all the water has been absorbed. Keep an eye on it and add a little more water if required.
Fill the tomatoes and peppers 3/4 full, top with a tablespoon of water and replace the lids. Wedge potato slices between tomatoes. Drizzle with olive oil and pour over the grated tomato mix. Season with salt and pepper and bake in a preheated oven, 180c/170C fan/gas 4, for 1 hour. Baste occasionally to keep the vegetables moist.
I love spinach, especially in curries. One of my favourite side dishes is sag aloo. I have tried many recipes but, until now, have been disappointed. This recipe is not a traditional sag aloo but it is delicious and, for me, is exactly what I want to accompany an Indian meal.
Full of nutrients and delicious taste, spinach is a winter superfood. But what’s the best way to eat it? Here are a few tips, courtesy of Care2 website.
It’s wiser to choose tender baby spinach leaves. The larger the leaves, the more mature they are and more likely to be tough or stringy.
Spinach leaves that are placed under direct light in the stores have been found to contain more nutrients than those stored in darkness.
Cooking spinach actually increases its health benefits! Just half a cup of cooked spinach will give you three times as much nutrition as one cup of raw spinach. That’s because the body cannot completely break down and use the nutrients in raw spinach.
As an exception to the advice above, research studies show that taking spinach in juice form is actually the healthiest way to consume it. Blend spinach with other vegetables or fruits to create a delicious glass of juice.
There’s a compound in spinach called oxalic acid, which blocks the absorption of calcium and iron. An easy way to solve this problem is to pair spinach with a food high in vitamin C.
Freezing spinach diminishes its health benefits. The way to get the best from the leaf is to buy it fresh and eat it the same day.
Do place spinach on your ‘organic shopping’ list, because the leaf tends to be sprayed heavily with pesticides that don’t come off with normal washing.
Everyone talks about the benefits of spinach in nourishing the eyes and building bones. What few know is that it also very good for digestion. Spinach eases constipation and protects the mucus lining of the stomach, so that you stay free of ulcers. It also flushes out toxins from the colon.
Another lesser known benefit of spinach is its role in skin care. The bounty of vitamins and minerals in spinach can bring you quick relief from dry, itchy skin and lavish you with a radiant complexion. Regular consumption of fresh, organic spinach juice has been shown to improve skin health dramatically.
Spicy potatoes and spinach Serves 2-4 (depending on using as a main or side dish)
400g waxy new potatoes (I used Charlotte), cut into 1 inch pieces
2 tbsp sunflower oil
1/2 tsp fennel seeds
1 x 2 inch piece of cinnamon stick, halved
1/2 tsp ground cumin
1 onion, thinly sliced
1 tsp ginger paste (or 1 inch root ginger peeled and grated)
1 clove garlic, crushed
1 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp hot chilli powder
200g chopped canned tomatoes
1/2 tsp salt
200 ml warm cooking liquid (reserved from potatoes)
1 bag washed and ready to eat baby leaf spinach
Cook the potatoes in boiling salted water for about 10 minutes or until just tender.
Heat the oil in a large non-stick pan or wok and add the fennel seeds and cinnamon stick. Cook for a few seconds then add the onion, garlic and ginger. Fry over a medium heat for about 5 – 10 minutes or until the onion is soft and just turning colour.
Reduce the heat to low and add the coriander, cumin, turmeric and chilli powder. Stir fry for about 30 seconds then add the tomatoes. Increase the heat and cook until the tomato juice has evaporated.
Cook the spinach as per instruction on packet. Drain and squeeze out excess juice then chop roughly and add to the tomatoes with the potatoes and 200 ml of the potato cooking water. Season with the salt. Mix well and when warmed through, serve.
I love frittatas. They are quick, easy to cook and great with salad for a light lunch or part of a Tapas meal. This frittata is more substantial than most and is delicious hot or cold. In fact, I think I prefer it cold so it’s a good job that there are usually leftovers so we can snack on them whenever we feel peckish.
This frittata is baked in the oven so no need to turn it in the pan which can be very messy. You will need, however, a frying pan that can be transferred from hob to oven.
Cheese and potato Frittata. Cuts into 8 pieces
500g waxy potatoes, peeled and sliced into rounds
1 tbsp vegetable oil
1 onion, chopped
6 large eggs
2 oz cheddar cheese, grated
1 tbsp chopped parsley
salt and black pepper
Preheat the oven to 190c/180c fan/gas 6.
Cover the potatoes with water, add a little salt then bring to the boil. Turn down the heat and cover, simmer for 5 minutes until just tender. Drain and cover with a clean tea towel to absorb the steam.
Heat the oil in a frying pan and gently cook the onion for about 10 minutes until soft and just turning golden.
Add the potatoes to the onion and crush down slightly. Fry gently until just turning golden and starting to crisp.
Meanwhile, break the eggs into a bowl. Add the cheese and parsley then season with salt and pepper. Beat until combined then tip the potato mix into the eggs and coat completely.
Add a little more oil into the frying pan and tip the eggs and potatoes in. Even out and allow to cook gently until the bottom is set and turning golden. Transfer to the oven and bake for 15 minutes or until the eggs are set and golden on top.
Leave for 1 minute then loosen the edges and transfer to a plate ready for serving.
As I have got older I have eaten less meat and more vegetarian dishes. I have to say that I am still persevering with Quorn but dishes like this one are so tasty it is difficult to detect the Quorn. It isn’t the flavour, it’s the texture I am having to come to terms with, although there is no doubting, it is much healthier than eating meat for every meal. I made this recipe up as I went along, using tips I had picked up from some of my favourite chicken curry recipes. I was delighted with the outcome. It might even make me a convert!
I used a curry paste in the recipe. As the Quornreadily absorbs flavours I chose a medium strength paste but, off course, you can vary this to suit your palate. Here is a bit of information that may help you make an informed choice.
Curry pastesare a mist blend of herbs and spices and are used as a base for many curry recipes. There are a number of different Thai curry pastes, each imparting their own specific flavour to the dish.
Red curry pastesusually include red chillies, shrimp paste, lime leaves, shallots, garlic, galangal, lemongrass, coriander and seasoning.
Green curry pasteis the same as the red except it uses green chillies.
Yellow curry pastegets its colouring from turmeric and, occasionally, yellow chillies. The other ingredients are as above.
Massaman currypaste is based on Indian cuisine and includes a number of dried spices such as cumin, cloves, cinnamon and cardamom.
All the above are quite spicy so take care how much you add if you don’t like your food too hot. Phanaeng curry paste is milder though.
Patak make curry pasteswith a wide range of heat ratings. Mild pastes include Korma, Tandoori and Tikka. Medium are Balti, Bhuna, Jalfrezi, Rogan Josh and Biryani. Hot are Garam Masala, Madras, Vindaloo and Kashmiri Masala.
Quorn, mushroom and red pepper curry Serves 4 (can freeze)
1 tbsp sunflower oil
2 medium onions, finely chopped
2 tbsp medium curry paste (I used Patak’s Balti paste)
6 fresh baby plum tomatoes, quartered
150g button mushrooms
1 red pepper, seeded and cut into chunks
350g Quorn chicken style pieces
1 tbsp fresh lemon juice
4 tbsp full fat Greek yogurt
3/4 pt hot water
1 level tsp salt
1 tsp fresh mint, chopped
1 tbsp fresh coriander, chopped
Heat the oil in a large pan and gently fry the onion until soft and turning golden (should take about 10 minutes). Stir in the curry paste, lemon juice and tomatoes and cook for 1 minute more.
Add the mushrooms, pepper and Quorn pieces and gently mix so they are all coated with the spice mix. Cook over a low heat for about 10 minutes.
Meanwhile, in a measuring jug, whip the yogurt then gradually add the hot water then the salt.
Gradually add the yogurt mix to the quorn, stirring continually. Bring to the boil then simmer for 20 minutes.
There was a time when I hated courgettes but, over the years and after trying so many delicious recipes, that has all changed. I love it when there is a glut of courgettes in the shops but, thankfully, you can now buy them all year round. When we had this recently it reminded me how much we love it, and how long it had been since we ate it! I can’t remember when we first had this dish, it must be at least five years ago. I think our first time was because someone had given us a bag full of courgettes, they were not a vegetable I would have actually bought in those days! The recipe would probably have come from one of the cooking journals I subscribe to and, if I remember, the picture did not look that tantalising. I am so glad we tried it though. Sometimes you come across a recipe that you want to make time and time again. This is one of those times! We absolutely love this pasta dish. You would not believe how fresh it tastes or how much flavour it packs in. Before the recipe though, I thought I would look at some food trivia on Parmesan Cheese.
I can remember, many years ago, buying Parmesan cheese already grated and served in little tubs. It was disgusting and smelled of sweaty socks. Yuk!!! The first time I bought fresh Parmesan I could not believe the flavour. It is so strong, absolutely beautiful. It really makes you wonder how they manage to transform such a great taste to an imitation of sweaty socks!! A lot of people will not buy the fresh cheese as it is expensive and they may only use it occasionally. Believe me, it is worth the expense! I grate the whole block at a time and freeze it in a well sealed freezer bag. That way I can take out just as much as I need when I need it. I even freeze the rind, it gives a great flavour to soups!
Parmesan cheese is the French name given to Parmigiano-Reggiano, and one that most of the UK have adopted. Parmigiano-Reggiano is a hard, granular cheese that is cooked but not pressed, and is produced in Italy. The name is protected under European Law and can only be given to the cheese produced in specified regions of Italy. Informally it is often called the ‘King of Cheese’. The cheese is made out of cows milk and any left over whey is used to feed the pigs from which Parma Ham was produced. Great bit of recycling!!! The cheese is as pure and organic as possible. Cows can only feed on grass or hay, giving grass-fed milk, and only natural whey culture is allowed as a starter. The only additive allowed is salt which the cheese absorbs while being submerged in huge vats of brine made from Mediterranean sea salt, before being left to age for an average of two years. The end result is a fantastic cheese with a deep, savoury flavour. It is very strong so, although expensive, you only need a small amount yet still get the full flavour coming through.
Anyway, I’ve tried to trace the recipe to a website and failed so I have written it out for you below. I really hope you give it a try, I am sure you will not be disappointed.
Courgettes with pasta and herbs. Serves 4 About 530 calories
12 oz/350g spaghetti
4 tbsp olive oil
2 garlic cloves, finely chopped
650g/1lb 7oz courgettes, cut into thin ribbons (a vegetable peeler is great for this)
25g/1oz butter cut into pieces
50g/2oz freshly grated parmigiano-Reggiano (or Grand Padano if you can’t get it)
Handful each of chopped fresh basil and flat leaf parsley
Cook the spaghetti as per packet instructions.
Meanwhile, heat the olive oil in a large frying pan or wok. Add the garlic and cook gently for a few seconds until it becomes fragrant. Be careful not to let it burn or it will be bitter. Tip in the courgettes, stir to coat in the garlic oil then cook gently for about 4 minutes. They need to be softened but not soggy.
Drain the spaghetti and add to the courgettes, along with the butter, cheese and herbs. Toss them gently until the butter has melted, the spaghetti is coated with the cheese and herbs and the courgettes are evenly distributed. Season to taste and serve immediately. You can drizzle with a little extra olive oil if you like.
I think there are few meals that are as comforting as lasagna. Served with a crisp salad it can be the perfect balance of flavours and textures. In the past I have always chosen a beef lasagne where the option has presented and it was natural that for many years this is the type of lasagne I would make at home. Some years ago I made a vegetarian version for my daughter-in-law and, lo and behold, my husband, a confirmed meat-eater, loved it and actually preferred it to the meat version. It has been ages since I last made this but the other day I had a craving so made it for supper. Once again, my husband, who appears to have a short memory of his liking for anything vegetarian, showed his distaste then managed to have two huge helpings. Well, it is documented here so if he pulls this trick again I have written evidence.
I have chosen to use mushrooms, courgettes and tomatoes as the three vegetables for my lasagne. I am sure that you can vary this with whatever you have available but would suggest that the tomato and cheese sauces play some part in the end product as they contribute to the rich flavours and moistness of the finished dish. Maybe try replacing the courgettes with some cooked chopped up spinach would be a nice alternative. I am sure my foodie followers will have loads of suggestions that I would love to hear about if you have the time.
Anyway, here is the recipe. It will serve 4 people easily and warms up well for the next day. You can freeze if you use fresh pasta that has not been pre-frozen.
Vegetable lasagna Serves 4
40g dried mixed mushrooms
2 tbsp olive oil
1 onion, finely chopped
400g can chopped tomatoes
2oz butter
1 large courgette, quartered lengthways, seeded and sliced
400g chestnut mushrooms, sliced
1 clove garlic, finely chopped
1 tbsp lemon juice
1 pack fresh lasagne sheets
50g freshly grated Parmesan cheese
For the Cheese Sauce
25g butter
25g plain flour
1 pint milk
50g cheddar cheese, grated
1 tsp English mustard
Preheat oven to 200C/190C fan/gas 6.
Put the dried mushrooms in a bowl and cover with boiling water. Leave to soak for 30 minutes.
Meanwhile, heat the oil in a frying pan and gently fry the onion over a medium heat until softened but not coloured. Add the tomatoes and cook for 5 more minutes until thickened. Season with salt and pepper.
In a small frying pan melt half the butter and sauté the courgettes over a medium heat until soft. Add to the tomato sauce.
Drain the mushrooms and slice. Melt the remaining butter in the small frying pan and add the dried and fresh mushrooms. Cook on a high heat until they release their juices then turn the heat to low. Add the garlic and lemon juice and season. Continue to cook until most of the moisture has evaporated.
To make the cheese sauce, melt the butter in a saucepan then add the flour. Mix well and cook over a low heat for a minute. Add the milk slowly, mixing between additions to a smooth paste. If it starts to curdle don’t worry, whisk and it should become smooth again. Add the cheese and the mustard, stir until the cheese has melted. Season lightly to taste.
Put a little of the cheese sauce in the bottom of an ovenproof dish. Top with lasagne sheets cut to fit the dish. cover with a layer of mushrooms, followed by a layer of tomato sauce then cheese sauce. Repeat finishing with the cheese sauce. Sprinkle with the Parmesan cheese then bake in the oven for 30 minutes until golden on top and bubbling.
Leave to stand for 5 to 10 minutes before serving.
Before we start, the picture is of the pie before it was cooked. It was so delicious we had eaten it before I remembered to take one of the finished product!
When I started writing this blog my intention was to help all those who wanted to cook but needed help. I had been one of those people myself when I first married, even though I had years of cooking with my Grandma to help me. Confidence in cooking is so important. Without it the opportunity to experience happy moments of sharing good food with friends are missed and, of course, so is the ability to prepare healthy food from scratch for yourself and your family. I was reminded of this fact recently when my daughter-in-law asked for advice on cooking. With that in mind I am sharing this very simple, yet delicious pie recipe. I think it was perhaps one of the first things I cooked for myself when I was a student. I can remember sharing it with some of the girls, served with a very simple salad. A great meal and a great memory.
I have used bought prepared shortcrust pastryfor the recipe. Trust me, there is no shame in that and, nowadays, it is so good I am sure you could pass it off as your own. Oh dear, I can almost hear members of the WI screaming in horror! In the past I have always used bought puff pastry as this is more complicated to make at home, but would never entertain the idea of buying shortcrust as it is quite easy to make. I think my snobbery has wasted a lot of time and, although I still make my own on occasion, when time is short and you need to knock up a meal in a hurry, bought is perfect. Nowadays you can buy a whole range of ready-made pastry from most large supermarkets.
Sweet shortcrust – perfect for fruit pies and flans etc
Shortcrust – great for pasties, pies and savoury flans etc
Puff pastry – perfect for great looking meat of vegetable pies, or vol-u-vents etc
Butter puff pastry – gives pies that extra richness
Filo pastry, perfect for a lower calories pie topping, scrunched over fruit or meat, or for Greek spinach pies, samosas etc
Well, here is the recipe. Eat it hot or cold, perfect for picnics or a buffet.
Cheese and potato pie Serves 6 – 8
1 x 500g pack chilled, ready-made shortcrust pastry
200g new potatoes, peeled and cut into 1/2 inch chunks
1 onion, chopped
200g cheddar cheese, cut into 1/2 inch cubes
1 egg, beaten
Take the pastry out of the fridge before you start to prepare the filling. It will give it time to soften and will roll out without cracking or breaking up.
Put the potatoes and onion in a pan of boiling salted water. Bring back to the boil then simmer over a low heat for 5 minutes until just tender. Do not allow the potatoes to boil rapidly as they will break up. Drain and leave to cool.
While the potatoes are cooling, cut the pack of pastry in half and need each half gently and quickly into a ball shape. Flour the work surface and rolling-pin lightly then roll one ball of the pastry out into a circular shape. You can do this by turning the pastry round in a clockwise motion in-between rolls, it will help with the circular shape. When the pastry is about as thin as a pound coin lift gently using the rolling-pin and line your pie dish, making sure it fits snug into the corners and leaving excess hanging over the edge.
Add the cheese to the potatoes and mix gently so as not to break up the potatoes. Make sure the mix is completely cold and fill the lined pie dish.
Roll out the second ball of pastry as before. Dampen the edge of the pastry lining then lower your second circle of pastry on top. Pinch the edges together to make a good seal the, using a sharp knife, run it around the edge of the pie dish to remove all excess.
Make a cross in the middle of the pie to allow the steam to escape. Decorate if you want with diamond-shaped pieces of pastry. Put in the fridge to allow the pastry to recover while the oven heats up.
Preheat the oven to 190C/fan180C/gas 5. Brush the top of the pastry with the beaten egg then bake for 30 – 40 minutes or until the pastry is golden and firm.
Tasty Advice 