3/4 cup cornmeal
1 1/4 cup milk or nut milk
1 cup whole wheat flour, whole wheat pastry flour, or white wheat flour
1 teaspoon salt
1/4 cup honey
2 eggs
1/2 cup applesauce
1/2 apple, chopped
1/4 cup hazelnuts, chopped (almonds are a close substitute)
Preheat oven to 400 F. Grease a small pan (like 8x8").
Beat the eggs until they are thick and light yellow and create a ribbon when drizzled.
Mix cornmeal and milk together. Stir into the eggs. Stir in the honey, then the applesauce.
Combine the flour and salt. Pour into the other ingredients and stir just until mixed. Stir in the apple and hazelnuts.
Fill pan. Bake 25 to 30 minutes.
Wednesday, March 16, 2011
Tuesday, March 15, 2011
Tussock Hotpot
From The Long Patrol.
1 double pie crust
1 small-med. turnip
3 carrots
3-4 leaves of cabbage
4 cups chopped raw mushrooms
1 onion, chopped
1 cup corn
1/4 cup oil
1/4 cup whole wheat flour or corn meal
1 cup water or vegetable stock
1 cup milk
marjoram
sage
dill weed
salt
pepper
Preheat oven to 450 F.
Chop the turnip, carrots, and cabbage. Place in water over heat. When it starts to boil, reduce heat and let sit for a few minutes, until turnip pieces are softer and it all looks brightly colored. Reserve 1 cup (or 2 cups for a non-dairy version) of the water from the vegetables, drain the rest. Set vegetables aside.
In a separate pan, saute the mushrooms and onion with 2 Tbls. oil, seasoning with salt and pepper.
Take out most of the onion and mushroom, leaving some in, plus the liquid from sauteing. Add the flour to that, with the rest of the oil if necessary. Add marjoram, dill weed, and sage to taste. Saute until thick, then whisk in the water from the vegetables. Add more seasoning as desired. Cook that until it's fairly thick, then stir in the milk (or another cup of water/stock) and remove from heat. It will be pretty thin, but will get thicker while baking.
Press the pie crust into a pie pan. Add all of the vegetables (don't forget the corn!) and pour the gravy over the top. If there is too much filling, leave some of the vegetables out. Put the top crust on, crimp the edges and cut some slashes in the top. Place on a cookie sheet (in case it spills) and bake for 30 minutes.
1 double pie crust
1 small-med. turnip
3 carrots
3-4 leaves of cabbage
4 cups chopped raw mushrooms
1 onion, chopped
1 cup corn
1/4 cup oil
1/4 cup whole wheat flour or corn meal
1 cup water or vegetable stock
1 cup milk
marjoram
sage
dill weed
salt
pepper
Preheat oven to 450 F.
Chop the turnip, carrots, and cabbage. Place in water over heat. When it starts to boil, reduce heat and let sit for a few minutes, until turnip pieces are softer and it all looks brightly colored. Reserve 1 cup (or 2 cups for a non-dairy version) of the water from the vegetables, drain the rest. Set vegetables aside.
In a separate pan, saute the mushrooms and onion with 2 Tbls. oil, seasoning with salt and pepper.
Take out most of the onion and mushroom, leaving some in, plus the liquid from sauteing. Add the flour to that, with the rest of the oil if necessary. Add marjoram, dill weed, and sage to taste. Saute until thick, then whisk in the water from the vegetables. Add more seasoning as desired. Cook that until it's fairly thick, then stir in the milk (or another cup of water/stock) and remove from heat. It will be pretty thin, but will get thicker while baking.
Press the pie crust into a pie pan. Add all of the vegetables (don't forget the corn!) and pour the gravy over the top. If there is too much filling, leave some of the vegetables out. Put the top crust on, crimp the edges and cut some slashes in the top. Place on a cookie sheet (in case it spills) and bake for 30 minutes.
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