- 2 leeks, sliced thin
- 125 g lardons
- A goodly amount of grated parmesan (about 1 C)
- 3 eggs, beaten
Cook the lardons and then fry the leeks in their fat, adding butter if necessary. Preheat oven to 190C, and pre-bake pie crust 10 min. Beat the eggs and add the parmesan and thyme. Lay down the leeks/lardons in the pie crust, and then pour the egg mixture over it, spreading around as needed to cover the leeks. Bake at 190C for 15 minutes, or a little more if necessary.
Credits: My own devising based off of many similar recipes of this ilk.
2014-02-16: We wanted to make a couple of pies today to last us through the week, so I got the usual assortment of stuff, and divied it up between two recipes. This is one.
- 1 lb white flour
- 1 t salt
- 1 packet yeast
- 2-3 T butter
- 300 ml warm milk
- about 1 C freshly grated parmesan
- 1 T rosemary
Mix flour and salt; add yeast and stir thoroughly. Rub butter in with finger tips, then make a well in the center. Mix in milk and stir thoroughly until the dough pulls away from the sides. Place on floured surface and knead 10 minutes. Leave there to rise until doubled (40-80 min.), or place in oiled bowl somewhere warm.
Mix cheese and rosemary, and oil a loaf pan.
Once the dough has risen, punch it down and press or roll out into a rectangle. Spread the herbed cheese evenly over the dough. Fold the dough into thirds, and put in oiled loaf pan seam side down. cover with damp tea towel and let rise again until doubled.
Brush the top of the loaf with a saltwater glaze, and bake 40 min. until the edges pull away from the sides, the crust is golden brown, and the loaf sounds hollow when you tap it.
Preheat oven to 230C.
Credits: Adapted from Making Fresh Bread, p. 12.
2013-09-15: Either I’m out of practice or I didn’t get quite as much milk as I should have for the dough was far stiffer than I’m used to, and I kneaded for only 6 minutes. Fresh rosemary would be better than dried, but dried is all I have. I baked for 25 minutes instead of 40.
- 400 g mixed mushrooms
- 4 T olive oil
- 3 cloves garlic, sliced
- chilli powder
- 150 ml mushroom bouillon
- 500 g tagliatelle
- 2 T fresh parsley, finely chopped (optional)
- 2 T extra virgin olive oil with white truffle aroma
- 50 g Parmesan
Wipe the mushrooms clean and slice. Heat the oil in a frying and fry the garlic for 2 minutes. Add the mushrooms and cook over high heat until brown. Grind or sprinkle chilli powder over, then add the bouillon and cook over medium heat for 5 minutes.
Meanwhile, cook the pasta according to the directions on the package. Drain the pasta and divide into four bowls. Add the parsley to the mushrooms, and spoon mushroom mix over pasta. Drizzle olive oil over the top, grind more chilli on to taste, and grate Parmesan over before serving.
Credits: Aller Hande, my translation
2013-05-22: Made this with chestnut mushrooms, since that’s what was on sale. Also, Joel doesn’t like truffle, so we didn’t use the truffle aroma oil. Instead, I used the harissa oil we have.
- 3 zucchini
- 3 cloves garlic, sliced
- cherry tomatoes, sliced
- olive oil
Preheat oven to 190C. Slice zucchini lengthwise and place flat side up in glass pan. Drizzle with olive oil, and top with sliced garlic and sliced tomatoes. Grate fresh parmesan on top. Bake 20-30 minutes until soft.
Credits: Gregg Howard on FB
2013-05-17: Made this tonight with pasta, and it was good, but it needed more; next time, I’ll also put on garlic powder, and lots, lots more cheese.
- 1 lb small mushrooms, chunked
- 2 T olive oil
- 1 t ginger
- 1/2 t black pepper
- 1/4 t cinnamon
- 1/8 t ground grains of paradise (or 50/50 mix of ginger and pepper)
- 6 T white cheddar, grated
- 4 T parmesan, grated
- Pastry dough
Parboil mushrooms (dunk in boiling water 1 min., drain). mix mushrooms with 2/3 of the cheese, oil, and spices. Arrange on bottom of pastry, sprinkle with remaining cheese. Close lids, and brush with beaten egg if desired.
Bake 400F 15-20 min. until brown.
Credits: Barony of Madrone.