Hello Again! Another Galette…..

Tags

, , , ,

Well it’s been a while between drinks, or more to the point, recipes.   Such a lot has happened since the last post. We have moved, Christmas and birthdays have been and long gone. Special friends have been to visit and are now home. Winter has turned into Spring, then Summer and it seems we are now getting into Autumn again.   The days of late dinners outside, salads galore, cold drinks seem to be waning.

And so it was on Sunday when I was faced with what to cook for dinner. It had been a dismal day, grey clouds and plenty of rain. My usual question around 4 o’clock “What to Cook? What to Cook?”.

Didn’t feel like meat, we had a chicken burger the night before (home-made) so it was going to be vege.   Put the ingredients into Google and POP, here is what came out. Didn’t need to do any surfing, I thought this was perfect. Of course there were a few wee changes – I’ll note them down through the recipe.   I have posted a galette recipe before, but they are so versatile, and anyway, you probably can’t be bothered trawling through the history.

Thanks to flourishingfoodie.com for the inspiration and the recipe.

13Mar113Mar2

13Mar3

13Mar5

13Mar6

13Mar7

Here is my take:

CHEESY POTATO, CORN, AND ZUCCHINI GALETTE

serves 6

Pastry:  
2-1/4 cups all purpose flour I used half white and half wholemeal
½ cup grated parmesan cheese  
1 tsp salt  
1-1/2 sticks cold unsalted butter, cubed Equivalent to 126 grams of butter. I did not use unsalted (we never seem to have it when I want it!)  

I also subbed about 1/2 cup of sour cream for some of the butter

1 egg yolk  
1 tablespoon milk  
In a food processor, pulse the flour, Parmesan cheese, and salt. Add the cold butter, and pulse until crumbly. Add the egg yolk and pulse until combined. Slowly drizzle in the cold water and pulse until the mixture comes together. Add enough water so that the dough comes together and is not crumbly, but not sticky or wet. You may need to use more or less cold water. Do not exceed 1/2 cup.

Place the dough onto the counter and shape into a disk. Wrap in plastic and place in the fridge for 30 minutes or more.

 
   
Filling:  
1 tablespoon butter  
2 medium potatoes, peeled and chopped  
1 cup of corn I used corn straight from the husk, uncooked. If you use cooked I suggest you add this after cooking the veges.
2 small zucchinis, chopped Lucky for us these were straight out of the garden
7 white mushrooms We don’t eat mushrooms, so I left these out and subbed one small white onion, finely chopped
1 cup cheddar, grated  
Salt and pepper  
Preheat the oven to 350ºF.

Place 1 tbsp butter in a large frying pan, and heat on medium. Fry the potatoes, corn, zucchini, and mushrooms/onions until the potatoes are light brown and soft, approximately 20 minutes. Add salt and pepper to taste.

Remove the dough from the fridge and let it rest for 5 minutes.

Place the dough onto a piece of parchment paper. Lightly flour the surface of the paper and the dough. Roll out the dough into a 10-inch round circle, 1/4 inch thick. Place the filling in the middle of the circle. Sprinkle the grated cheese on top. Fold up the sides of the dough and press into the filling to secure. Lift the parchment paper + galette and place onto the baking sheet.

   
Egg Wash:  
1 egg yolk  
1 tablespoon milk  
In a small bowl, whisk the egg yolk and milk. Brush the galette pastry with the wash.

Place the baking sheet into the oven and bake for 20 minutes, or until the crust has turned golden brown.

Remove from the oven. Slice into 6th’s and serve warm. 

You can use sour cream and “hot Sauce” as garnishes.   Luckily for me Mr MWCED had earlier that day made some chilli jam so that was our preferred garnish, and very good it was too.

And on the side we had a green salad.

13Mar8

 

 

 

 

Spicy Vegetable Pie with Cumin Pastry

Tags

, ,

Another winter day and feeling like something warming and tasty and vege.  A bit of a search on the net while sitting in front of the fire with a glass of wine – almost don’t need dinner!   Though Mr MWCED may not agree,  I am sure he would enjoy a nourishing meal.  Found a recipe on Naive Cook Cooks which sounded just perfect.  The original recipe has cauliflower, which we don’t eat,  and we don’t usually eat peas,   so I subbed a few vegetables, and roasted some,  which makes it a little different.   I’m sure you could make your own version too.    The pastry is Wonderful!   The toasted cumin seeds really do add a great taste,  and the recipe reminds me of the simplicity of pastry for galettes.   Getting all the vegetables together does take a little time,  and am sure there are a number of ways you could reduce the time – don’t roast anything, using frozen veggies,  pre-prepared pastry, etc.   But if you do take the time, believe me you won’t be disappointed.

IMG_2806

 

INGREDIENTS

Pastry with toasted cumin seeds

  • 1 cup all purpose flour
  • ⅓ cup whole wheat flour
  • 2 tsp cumin seeds, toasted
  • ¾ tsp salt
  • Pinch of sugar
  • 150 grams cold butter, cut into small pieces – oops, i originally had 15 grams, that’s not going to be an exciting outcome!
  • ¼ cup low fat milk
  • ¼ cup sour cream (sub yoghurt if you don’t have sour cream)

For filling

  • 3 medium size potatoes, boiled, peeled and mashed using hands or potato masher (keep back about 1 cup and chop into chunks
  • 1 large courgette, chopped into small pieces
  • 1 medium size carrot, chopped ~ ¾ cups
  • 10 brussels sprouts, chopped in half and roasted
  • 1 medium parsnip, cut into chunky slices and roasted, then cut into dice
  • 1 medium red onion, chopped
  • ¾ cup chopped green bell pepper
  • 2 or 3 garlic cloves, finely chopped
  • 1 Tbsp olive oil
  • 3 tsps chilli paste
  • ½ tsp cumin seeds
  • 1 Tbsp ginger, grated, or 2 tsp of ginger paste
  • Salt to taste
  • 1 tsp turmeric powder
  • 1 tsp lemon juice
  • 1 egg, lightly beaten for egg wash or use melted butter

Pastry

  1. Pastry with Cumin Seeds :For toasting cumin seeds, place cumin seeds on a pan and toast on medium heat for around 3-5 mins with occasional stirring.
  2. In a bowl, mix all the dry ingredients.Grate frozen butter and work with hands until mixture resembles small oat sized pieces. Make a well in center and add milk and sour cream. Mix it using a spoon. OR – put flour and butter into a food processor until butter is mixed – then add milk and sour cream until pastry starts to come together. On a well floured surface, transfer the dough from the bowl/food processor and using hands bring it all together and knead only until it all comes together. DO NOT KNEAD TOO MUCH.. Transfer the ball of dough in a plastic wrap and chill.

 

IMG_2807

VEGETABLES

Before you started the pastry you can put the brussel sprouts and parsnip into a pan with some olive oil – roast for around 30 minutes until soft. To use you may wish to remove the top layer of the brussels sprouts if they are browned and a little dry.

  1. Filling : In a pot, add oil. Once hot, add cumin seeds and let them splutter. Add onion, courgettes, green pepper and garlic, and saute for around 10-12 minutes on low-med flame until softened. In another pot, add carrot, cover with water. Boil the carrots for around 10 minutes. Drain and transfer the carrots to the pot with cooked onions, courgettes, pepper and garlic. Saute them all together for another 10 minutes. Add mashed potato, ginger, salt, turmeric powder and lemon juice. Mix and cook for another 5-7 minutes. Mix in potato chunks. Taste and adjust seasoning if needed.
  2. Keep aside.
  3. Now take the dough from the frige, unwrap and place on a well floured surface. Divide it into two. Roll out the first ball into a rectangle . You can trim the edges for uniformity. Move the rectangle onto a baking paper lined oven tray. Place the filling in the center leaving a border all around. Roll the other ball into a similar shape. Place it on top of the filling layered rectangle and seal the sides with hand or a fork. Make slits using a knife.
  4. Using a brush, coat the top with egg wash.
  5. Bake the pie for 20-25 minutes in a 425F pre-heated oven, or until golden.
  6. You could also make individual pies.
  7. Serve with mango chutney (or any other sauce that will complement the cumin/tumeric tastes).

IMG_2808

This would easily be enough for 4 to 6 people, especially if you serve it with a salad.  I’m looking forward to taking some to work for lunch!

 

Crisp Chickpea Patties with Tahini Sauce

Tags

, , ,

After meat last night it was definitely a vege night tonight.   Not everyone likes tahini (can’t for the life of me figure why) but if you happen to be one like Mr MWCED then perhaps a yoghurt and dill sauce would be a great alternative.

 

IMG_2792

Tahini Sauce

  • 1/3 cup tahini paste
  • 1 garlic clove chopped very finely
  • 2 tablespoons fresh lemon juice (about 1/2 a lemon)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 to 6 tablespoons lukewarm water
  • ½ teaspoon cumin
  • 1 tablespoon chopped fresh parsley

Add tahini paste, garlic, lemon juice, salt and olive oil into a bowl. Mix together. It will get quick thick. Then slowly add water a tablespoon at a time until the sauce is the consistency that you want.   Then add cumin (or any other seasoning you’d like) and parsley. I think I might add some chilli next time. Be prepared to want to taste a lot of it.  Unless of course you are like Mr MWCED who wouldn’t even taste it. Oh well, more for me.

And then onto the patties.

IMG_2796

Crispy Chickpea Patties

  • 1/3 cup (75 mL) extra virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp (5 mL) ground cumin
  • 1/4 cup (60 mL) chopped fresh parsley
  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1 egg
  • 1/4 cup (60 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper

Open can of chickpeas, rinse and drain. Put chickpeas into a blender and mix until a paste.   Put onion, garlic and cumin in a pan and cook until onion is tender. Add to chickpeas with parsley, egg, flour and seasoning. Mix well and make into small patties.   This made around 8 patties.   Shallow fry in oil until browned on each side, around 3 minutes each side.   Drain on paper towels. At this stage you can pop into fridge until you want to cook.   Put into a warm oven for around 10 minutes to heat through (my oven was at 180 C).

IMG_2797

I was thinking of making a salad,  but decided instead to cook some brown rice.   When the rice was ready I threw in some spinach and mixed it through until it began to wilt.  Then added chopped red pepper and green onion.   It was Very Good.

IMG_2794

Well that was certainly a dinner plate of healthy goodness.  And delicious.   Perfect.