Red onion and mushroom tarte tatin

It's funny when you take a snap of your tea that you don't notice the flake of pastry taking the central position!  I think I may need to look at a course on food staging, as my pics are not getting any better.

The high point of the day, though, was getting a distinction in a Diploma in Nutrition.  Excellent news.

But, back to the recipe - it's near the end of the week for the veg box, and supplies are quite limited, so I scrabbled together what was left and made a tarte tatin, with garlic cavolo nero, anya potatoes - and left over steamed veg.  It went down very well.

Olive oil
Red onions
Mushrooms
Pattypan squash
Red wine
Puff pastry
Mustard

Garlic
Cavolo nero

1.  Chop onions, mushrooms and squash and gently fry in olive oil.  After about 10 minutes add a little red wine and a little stock it it's looking dry.
2.  Roll out pastry, brush with a little mustard.
3.  Cover the vegetables with the pastry, tucking the edges into the pan.  Bake for about 20 minutes.
4.  Meanwhile, boil the potatoes and steam the veg.
5.  Finally quickly fry the cavolo nero and finely chopped garlic in olive oil.
6.  Serve, scoff.

Again, an entirely veggie dinner (vegan apart from the pastry), and the meat freaks did not complain, but had seconds.

Deep filled pie and veg... leftover heaven

 It's Monday night, and the veg box arrives on a Tuesday... that means leftovers.

Well!  I impressed myself.

 Left over gluten free pastry (from Tuesday's red onion tarte tatin which I forgot to picture, but similar to this) tarte tatin with red onion and mozzarella; yesterday's   rice and mung beans and ratatouie(ish) made into a deep filled pie, baked for 30 minutes - served with boiled new potatoes and steamed green beans and spring greens

red onion and mozarella tarte tatin

Was working at home today, and feeling a need to try gluten free pastry again, so I came up with this.  The pastry is OK ... I made it quite short, and it wasn't easy to handle - in that it broke easily - it's crisp and it tastes pretty good - but it's "different".  Wheat pastry, like wheat bread, has a toothsome give, which use the qualities of gluten to achieve - gluten free cannot replicate this without additives.  It was damn good though, and obvioulsy it could be made with gluten full pastry too!

olive oil
6 red onions
dried thyme
half a bottle of (cheap) red wine
gluten free flour
butter/ soya spread
natural yogurt
mozarlla
water

olive oil
potatoes

white cabbage
cavolo ner

OK - so there are 3 dishes - but break it down, none of them are too complicated.  Start with the onions, then make the pastry and put it in the fridge.  Put the potatoes on to boil. The cabbage takes 15 minutes to steam, so chop it when you have a gap.  This will take an hour and a half form walking in the door, but you can be doing stuff in between faffings.

This follows what I did tonight

1.  Peel and chop into wedges 6 red onions. Turn the oven on to 180C.
2.  Sautee the onion pieces in olive oil, keep stirring around for 10 minutes, add a good pinch of salt after a few minutes.
3.  Make pastry by rubbing in fat to seasoned flour, add a spoonful yogurt and cold water to form a dough.  Put in the fridge so that it's easier to handle.
4.  Chop potatoes into bite sized pieces and par boil (about 7ish minutes from boiling).  Put a baking tray with a few tbsp of olive oil in a hot oven ready to roast them.
5.  Add some red wine to the onions and simmer until soft.
6.    Shred the cabbage and put it into a steamer.
7.  Drain the potatoes, toss in the oil in the baking tray and put into the oven .. the count down in 50(ish) minutes form now.
8.  Scatter mozzerella pieces over the onions.
9.  Roll out the pastry, tuck onto the top of the onion and cheese mixture
10.  Bake - for about 30 mins.  After 10 minutes start step 11.
11.  Steam the cabbage for about 12 minutes.

Scoff.

Turnip, potato and leek pie with greens - gluten free

 Well - I bought some lovely looking turnips (yes, I did write that) and was wondering what to do with them - and I thought I'd try some gluten free pastry - so, a few google moments later and I found this http://outoftheordinaryfood.com/2012/05/30/turnip-leek-pie/ ... so spent the next 30 minutes wandering around the very interesting blog.

The pie, itself looked lovely, so I have adapted it a bit - but in essence I have stolen the leek, turnip, rosemary and cheddar idea - and added potatoes.  The pastry is made with gluten free flour - which makes it more difficult to handle - roll out on greaseproof paper so that you can lift it accross.

In order of what to do - start with the pastry, put it in the fridge while you start the filling, turn on the oven.  When the filling is ready, make the pie, put it in the oven, put tomatoes in at the same time - then prep and steam the vegetables.  It can then all be ready within an hour.

Pastry

About 125g gluten free flour
About 50g soya spread (I was going down the lactose free route, but then decided to add cheese.. could have been butter)
2 tbsp natural yogurt
pinch of salt
cold water - about 2 tbsp


Rub together fat and seasoned flour, turn into pastry with yogurt and cold water.  Wrap in cling film, and put in the fridge to rest.  When ready pull out of the fridge and roll out (treat it gently, it doesn't have the same resilience as wheat flour pastry) on floured (gluten free of course) greaseproof paper.

Filling

Olive oil
Chopped leek (1 big)
Peeled and diced turnip (1 big)
peeled and diced potato (3 medium/big)
garlic
white wine
dried rosemary (a tsp max)
grainy mustard
vegetable stock
cheddar cheese - grated (200g)
egg - beaten (for egg wash - could be milk)

Saute leek in olive oil, when a bit soft add turnip and garlic, and white wine, simmer for a little then add rosemary and potato and enough stock to simmer.   Stir in grainy mustard.  Simmer until veg is "al dente" (about 15 minutes) don't let it dry out but let it reduce away so that you can just transfer mixture to pie dish.  Top with cheese, and then layer over pastry.  Pierce a few times to let out steam and egg wash.

Bake at 180 for about 25 minutes.

I also chucked some cherry tomatoes in at the same time, with a drizzle of olive oil and a sprinkle of rock salt - they worked very well.

Steam chopped vegetables - cavolo nero and broccoli in this case.

Really, really nice.  Great to have the treat of a pie, whilst being entirely gluten free.  Left overs in plastic box for lunch tomorrow.  (not sure how well it would freeze) Yum.