Greens and Herb Pie in a Potato Crust

A mixture of greens and a riot of herbs make this a tasty vegetarian option. This pie is labor intensive, but worth the effort. It is delicious and attractive. Most of your time will be frying the potatoes for the crust. If you want to avoid this, you could do the same filling in a filo pastry. You can substitute a combination of white onions and scallions for the spring onions.

Our video walks you through this recipe (including how to make the crust).

Ingredients:
olive oil
3 large spring onions, whites and greens separated and finely sliced
1 bunch chard, stems and greens separated and finely chopped
1 bunch spinach, leaves only
2 cups of assorted fresh herbs, finely chopped (cilantro, parsley, dill, and mint are a good mix)
3 large potatoes, peeled and sliced ⅛” thick
1 cup ricotta cheese
½ cup feta cheese
2 eggs, beaten
zest of one small lemon
salt and pepper

Continue reading “Greens and Herb Pie in a Potato Crust”

Wild Mushroom Stroganoff

Wild mushrooms are a delicious vegetarian substitution for the typical beef stroganoff. This recipe is based on the Brazilian version of stroganoff with the addition of ketchup and Worcestershire sauce. There is vegan Worcestershire sauce if you want to avoid the anchovies. This can be made with dried noodles too; just parboil the noodles until they are a couple of minutes from being done before adding them to finish in the sauce. If you want to serve this with rice instead, boil down the sauce a few minutes to thicken it. I used white wine because it was handy, but if you prefer you can use the more traditional brandy. Making a slurry with the stock and flour keeps it from lumping.

4 Tbsp butter
½ onion, chopped
454 g/ 1 lb assorted mushrooms
5 Tbsp white wine
1 cup beef stock or vegetable stock
2 Tbsp flour
½ cup crushed tomatoes
2 Tbsp ketchup
1 Tbsp paprika
½ Tbsp dijon mustard
½ Tbsp Worcestershire sauce
sprinkle of cayenne (optional)
½ cup creme fraiche
250 g/ 8 oz fresh egg noodles
1 Tbsp chopped fresh parsley
salt and freshly ground pepper

Melt butter in skillet over medium high heat. Add onions. Cook until softened. Add mushrooms. Cook until just softened. Push mushrooms to side and add white wine. Boil until syrupy. Mix stock and flour and add slurry to pan. Add crushed tomatoes, ketchup, paprika, mustard, Worcestershire,and cayenne. Salt and pepper to taste. Cook until thickened. Add creme fraiche and stir. Add noodles and stir. Add more liquid if necessary. Reduce to a simmer, cover, and cook 3 minutes. Serve with fresh parsley sprinkled on top.

There’s also a video of this recipe.

Zucchini and Rice Filo Pie

Zucchini, rice, and a mixture of herbs encased in filo pastry makes a light summer pie. This recipe is inspired by Nigel Slater’s River Cottage Veg. It is a great book of vegetable dishes that you really should have. Add a salad for a great summer meal.

Ingredients:
1 lb/ 500 g zucchini, grated
⅓ cup/ 75 g long grain rice
½ red onion, chopped
2 ½ oz/ 75 g hard cheese
2 large eggs, beaten
2 Tbsp olive oil
6 Tbsp finely chopped mixed herbs (thyme, parsley, dill, basil)
Salt and freshly ground pepper
8 oz/ 250 g filo pastry
6 Tbsp/ 100 g butter, melted

Preheat oven to 375F/ 190C.
Continue reading “Zucchini and Rice Filo Pie”