Chicken Curry with Molasses

 

Ingredients:

4 Chicken thighs or Quorn if making this dish vegetarian
1.1/2 ozs. Plain Flour
salt and pepper
1 oz. butter
2-3 tablespns. olive or sunflower oil
2 white onions - peeled and chopped
2 tablsps. Madras Curry Powder
3/4pt. stock or water
1 tablspn. lemon juice
1 tablspn.  nice fruity chutney
2 tablspns. Black Treacle (Molasses) - pour hot water onto the spoon first, for ease)
1 cooking or dessert apple - cored and chopped (no need to peel)
A handful of Sultanas
1 tablspn. tomato puree or ketchup

1. Gently saute the onions in the butter and oil.

2. Toss the chicken or Quorn in seasoned flour and add to the onions.  Fry gently until browned.

3. Blend in any surplus flour and add the curry powder.  Cook for a few minutes blending together.

4. Stir in the liquid and remaining ingredients and bring gently to the boil, cover and simmer for approx. 40 mins.  (test the chicken to see it's cooked through.)
Serve with boiled rice steamed.

This does keep pretty well in the fridge for a few days but think it is best on the first day.

All in one Fruit/Lemon Curd Cake - very easy

 

This cake doesn't taste too lemon curdy - but has a really nice flavour and texture.

Oven: 160 deg.C (325F)
Ingredients:
3 ozs. (75g approx.) soft margarine (Flora)
3 ozs. soft brown sugar
6ozs. (175g.) mixed dried fruit
2  eggs - beaten*
4.1/2 ozs. (125g) Self Raising flour
1oz. glace cherries
2 tablespoons of lemon curd (or marmalade)

Grease a (loaf) tin
Place all the ingredients into a large bowl and mix well (don't overbeat) until well blended.
Put into your baking dish, and spread evenly with a knife. 
If you make a small well in the centre, it shouldn't split (too much) as it rises.
Bake for approx. an hour - but do check.
It should be firm in the centre. 
Cool, cut and eat :)

*If you double up the quantities to make a larger cake - use 3 large eggs.
TIP: if you don't want the cake to brown too much - place it in a deeper tin than the mixture requires.

Bakewell Pudding - Victorian Recipe

 

Oven: 200 deg.C (Gas 6) - approx. 45 mins to 1 hr.
Ingredients: Serves 4-5

225g of Puff Pastry (or shortcrust) *
5 eggs - medium
125g (4ozs) caster sugar
125g (4ozs) unsalted butter - melted
50g (approx. 2oz) ground almonds
1/4 - 1/2 tsp. almond essence
Strawberry, Raspberry or Black Cherry Jam

1. Roll out the pastry (use a piece of Klingfilm**, top and bottom, so it doesn't stick - - - or flour your surface)
2. Line a greased flan tin with the pastry, prick the base with a fork, and trim off the excess ***.
3. Spoon the jam on to the pastry base - spread over using the back of the spoon.
4. In a separate bowl, beat the eggs and sugar, for a minute or so, until frothy, and stir in the butter, the almonds plus a few drops of the essence.  Mix well.
5. Carefully pour this mixture into the pastry case, almost to the top, and bake until the filling is 'set' and becoming golden brown.  Carefully cover with foil if getting too brown.

 don't be tempted to put too much jam on

the pastry base

 



Excellent eaten warm :)

* Ingredients for a Sweet Short Crust Pastry
225g plain flour
50g lard (white vegetable lard is fine) - cut into small chunks
50g butter - as above
1/4 teaspoon of salt : 1/2 tsp sugar
 3 - 6 tablespoons very cold water
keep everything as cool as possible when making
Chill the pastry while making the filling.

** You can also use a plastic bread bag, cut so that it's a flat sheet, and roll out  pastry on this.  Don't forget to cover the top of the pastry too - this makes it much easier to roll out and wont stick. 

*** Use the extra pastry to make some little biscuits (cookies).  If you have any extra filling you could make some small tarts.



 

TIP: Have a metal baking sheet in the oven while it is heating up and place the Bakewell Pud on this, so that the pastry base gets cooked through.

 

Essentially England - link to some traditional recipes

Tabbouleh Salad - delicious and very easy

 

Ingredients: - should serve approx. 4

50g (2ozs.) Bulgar wheat
4 large ripe tomatoes or a handful of teeny toms (skinned)
large bunch of coriander and flat leaf parsley - washed/rinsed
small bunch of mint leaves (if wanted)
1 small red onion - peeled
approx. 4 tablespoons of lemon juice (to taste)
approx. 4-5 tablespoons of a good olive oil (Gusto Fruttata olive oil is delicious)
sea salt, ground black pepper

1. Make the Bulgar as per packet instructions - drain, cool and fluff up
2. Cut the stalks from the parsley and coriander and place in food processor (or finely shop by hand)
Adding the onion and some of the lemon juice. Process until nicely chopped but not mushy.
3. Put the parsley mix into a bowl, adding the  bulghar - you may not need to add all of it.
4. Chop the tomatoes and add to the mix with olive oil, seasonings and remaining lemon juice.
Do taste to make sure you have enough salt and lemon juice (or too much!)

This salad keeps really well (covered) in the fridge for several days.
Serve with warm pitta.

Masterchef 2013

Natalie Coleman from Hackney, E.London - wins well-deserved Masterchef award

yay!Natalie

All the Contestants for the Final

Creamed Corn Casserole - (Cornbread) - very easy (and delicious!)

A friend gave me this recipe years ago, and I still love it. 

It's really handy to keep in the fridge, specially if you like grazing!

Oven: 350 deg.F or 180/90 deg.C
Ingredients:
1 can of whole corn (13.1/2 ozs) - rinsed and drained
1 can of creamed corn (13.1/2 ozs - 383 grms.)
1 cup of sour cream
3/4 cup of plain white flour (or self-raising but omit the baking powder*)
3/4 cup of corn meal
2 tblspns. sugar
3/4 tblspn. baking powder*
1/4 - 1/2 tsp. salt
4 ozs. butter
2 eggs - beaten

1. Stir all the ingredients together
2. Pour into a buttered ovenproof dish
3. Bake for approx. 1 hr.  It should be 'set'.
4. Cut into squares - and eat!

This keeps really well (covered) in the fridge and is lovely eaten cold too.

Chocolate Whoopie Pies - Amish Recipe





Oven: 200 deg.C
Ingredients: - makes approx. 4 dozen
2 cups of sugar
1 cup of shortening (or butter)
2 eggs
4 cups of flour
1 cup of cocoa
2 tsps. vanilla
1 tsp. salt
1 cup of sour milk (buttermilk - or mix of sour cream and yogurt)
2 tsps. bicarb. of soda
1 cup of hot water

1. Cream fat and sugar.
2. Add beaten eggs
3. Sift flour cocoa and salt and add alternately with the sour milk.
4. Add the vanilla
5. Dissolve the soda in hot water and add last.  Mix well.
6. Drop rounded teaspoons onto a baking sheet and bake for 8-10 mins at 400deg. F (200 deg.C)
7. Sandwich 2 pies together with the filling.

Filling:
1 egg white beaten
2 tbls. milk
1 tsp. vanilla
1 cup of icing sugar  Mix all these ingredients together, and add
1 cup of icing sugar and 3/4 cup of butter (or shortening)
You may need to double this amount for above quantity of pies.

Whoopie Pie History

Buttermilk Cupcakes

 

Oven: 180 deg.C (350F)
Ingredients: - makes approx. 12 cup or fairy cakes
1.1/3 cups of Plain Flour (all purpose flour)
1/2 tsp. baking soda
1/2 tsp. salt
1 cup of sugar (or about 3/4 cup if you don't like them too sweet)
1/4 cup of room temperature butter
1 large egg
1 tsp. vanilla and
1/4 tsp. almond extract
1 cup of Buttermilk

1. Sift the flour and stir in with the baking soda and salt.
2. Cream the butter and sugar together
3. Beat in the egg, vanilla and almond extracts - beat until smooth - adding a little of the flour to stop it curdling.
4. Add half the flour mix to the butter mix and combine.
5. Add the buttermilk and mix well.
6. Divide the batter evenly between the muffins cups (don't overfill the cups - just over halfway is probably about right) -  and bake until becoming golden - test with a skewer to see whether cooked through.
7. Cool completely before frosting - although they are very nice plain too.

The above pic is obviously the undecorated cupcakes - but I have put a small piece of milk chocolate into each one (which you cant see as it's covered in cake). I think they look a bit uninspiring, but they taste lovely, and am going to try and bake one large cake with the recipe.   I also think these store better, (in a cake tin), as undecorated cakes - you can always make some in advance and decorate them as and when needed.
                                 

 

nb: please don't use Buttermilk Soap in this recipe :) - I just liked the picture!



Apple Cake - Amish Recipe

 

Oven: 180 deg.C (350 deg.) - 45 minutes (approx.)
Ingredients:
1 cup of sugar
1 cup of vegetable oil
3 eggs
1 tsp. vanilla

1.1/2 cups of plain flour
1/2 cup of whole wheat flour (or 2 cups of SR Four) - sifted
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt

5 cups of raw apples - peeled/chopped

1. Blend the first 4 ingredients together in a large mixing bowl.
2. Add the next 5 ingredients - stir well
3. Fold in the apples and spread the batter in your baking tin (9"x13")
4. After 45 minutes, test with a skewer to see if cooked through.
5. Cool, serve and eat :)

Recipe slightly adapted from: "Cakes from Amish & Mennonite Kitchens"
- Pennsylvania Dutch Cookbooks.

12th Century Recipes found

12th Century Recipes (in Latin) found from Durham Cathedral Priory - with traditional combinations including beef & mustard (using seeds) and the use of sauces - but quantities are not given - just ingredients.  The recipes were used by the monks when entertaining.

The earliest book previously found dated to Richard II in 1390 called the Forme of Cury.

Simple Beetroot Salad

Ingredients:
4 cooked beetroots (approx.)

Dressing Ingredients:
1/4 cup of cider vinegar
1 tsp.(or more)  of honey (or maple syrup)
1 tsp. oregano
1 tsp. of grated lemon rind
1 small onion - finely chopped - however, you could leave this out.
3/4 cup of a good fruity olive oil
salt & little pepper to taste

Mix dressing ingredients together in a screw-top jar  - shake well.
Pour over quartered (chunks) beets - toss gently so beetroot is well covered with the dressing.
This keeps very well in the fridge. 
Is delicious  ......... that's it!

Tea Time - Victorian & Edwardian Cakes

 

Caraway Seed Cake - Victorian
Oven: 170 deg.C
Ingredients: serves approx. 12
225g. of softened butter
225g. plain flour
125g. caster sugar
10g. caraway seeds
3 eggs - beaten
100ml. milk
ground mace, grated nutmeg - to taste

1. Grease a line your cake tin 
2. Cream the butter and sugar until light and fluffy
3. Add the sieved flour
4. Mix the Caraway Seeds, Nutmeg and Mace if using and add to the cake mix.
5. Carefully add the beaten eggs a little at a time
6. Pour in the milk and mix well.
7. Pour into your baking tin and bake for approx. 1.1/2 hrs. (check after an hour and test with a skewer to see whether cooked through.)
8. Cool for at least 10 minutes before removing from the tin, and leave to cool on a wire rack before slicing.

Kitchen Garden Cake - Edwardian *
Oven: 180 deg. C
Ingredients: 
225g. self-raising flour
180g. softened butter
180g. caster sugar
2-3 eggs (depending on size) - beaten
1/2 tsp. grated nutmeg
120g. grated parsnip (peeled)
120g. grated carrot (peeled)
120g. grated eating apple (peeled or unpeeled)
finely grated zest of 1 orange+ its juice

Orange Water Icing:
50g. unsalted butter
80g. icing sugar - sifted
1 tsp. orange flower water

1. Cream the butter and sugar together until light and fluffy.
2. Add the eggs a little at a time, adding some of the flour so that it doesn't curdle.
3. Fold in the rest of the flour, nutmeg plus the grated vegetables.
4.  Pour into a well greased/lined tin (approx.20cm.) and bake for about 50 minutes - test with a skewer to see if cooked through.
5. Allow to cool, then turn on to a wire rack and leave until cold.
6. For the icing: cream the butter and sugar together until fluffy and add the orange flower water.
Use this to ice the cake. Allow the icing to set - then serve in slices.

The vegetables used, would have come from the Kitchen Garden, 

and the spices would have come from The Empire! 

*Celtnet - historic recipe site (excellent)

Rhubarb SemiFreddo - Hugh Fearnley Whittingstall's

This is a - delicious - Hugh Fearnley-Whittingstall Recipe

Serves 8 to 10.
For the rhubarb  
1kg cleaned rhubarb, cut into 5cm pieces  
150g caster sugar


For the semifreddo  
6 large egg yolks  
175g caster sugar  
100ml double cream  
150ml plain, whole milk yoghurt  
Seeds scraped from 1 vanilla pod


1. First, cook the rhubarb. 
2. Heat the oven to 150C/300F/gas mark 2. 
3. Put the rhubarb in a large, wide oven dish with just the water that clings to it after washing, toss with the sugar, cover with foil and bake for 30-60 minutes. 
After 10 minutes, turn over gently, so as not to break up the rhubarb, 
then check after 25 minutes, and regularly thereafter, poking it with the tip of a sharp knife – you want to catch it at the point when it's perfectly tender but still holding its shape. 
4. Transfer three-quarters of the rhubarb and its juice to a dish and refrigerate. (If you're making this more than two days in advance, freeze this compote and defrost in the fridge before serving.) 
5. Puree the remaining rhubarb and juice.


6. Line a 1kg loaf tin with clingfilm (make the tin slightly wet first, to help the clingfilm to cling). 

7. Put the egg yolks and sugar in a large bowl over a pan of barely simmering water and whisk for five minutes (ideally, use an electric whisk) until thick, pale and creamy. The mix should hold a trail when you lift the beaters – ie, ribbons of the mix should sit on the surface before sinking back in.
 
8. Fold the puree into the moussey mixture, then transfer to the fridge.


9. When the rhubarb custard mixture is cold, whisk the cream, yoghurt and vanilla seeds until they just hold very soft peaks (if it's too stiff, it will be hard to fold in). 
10. Gently fold into the custard with a large metal spoon, keeping in as much air as possible, pour into the prepared tin and freeze until solid. 

11. Transfer the semifreddo to the fridge an hour before serving, to soften, then turn out of the tin. 

Cut into thick slices and serve with a spoonful of the compote.


My version of easy Vanilla Ice Cream (semifreddo)
 

Quiche - Cheese, Potato and Onion flan

Oven: 180/90 deg.C
Ingredients:
Filling:
3ozs. Gruyere Cheese - grated
3ozs. Low Fat Cheddar (any Cheddar would do)
1 (peeled) boiled potato - sliced
1 clove of garlic - chopped or crushed
1 small onion - sliced and sauteed with the garlic, till just softened.
Savoury  Custard:
1/4pt. double cream + few tablespoons of milk
2 eggs
 salt and pepper

Pastry:
place ingredients (given below) in food processor and whizz until ball of dough is formed. (Or make by hand of course). Cover with Klingfilm and chill for about 1/2 hr.

4 ozs. cold butter
3 ozs. self-raising flour
3 ozs. plain flour (using the SR flour - gives a softer pastry)
2-3 tablespoons of water
shake of salt and pepper

1. Roll out the pastry between sheets of Klingfilm - no need to flour surface.
Remove top sheet of Klingfilm and 'splat'* the pastry (carefully!) into the flan tin.  Press the sides carefully into shape and trip off the excess.
2. Prick the base with a fork, put some scrunched up foil into the base (to weigh it down a little) and cook for about 5/10 mins. Remove from the oven and remove the foil.
3. Put the potatoes and onion into the flan, add the grated cheeses, then pour the savoury custard over.
4. Tap the flan down on your surface, to ensure the custard has evenly covered.
5. Bake until golden and risen - fairly evenly.  This will drop when it has cooled.

I find this is lovely served warm, but is also very good cold.
It has a nice creamy taste and isn't too cheesy!

PS: Apologies - I had to 'Photoshop' the base of my pastry (pic.) - as I was in a hurry -  I didn't pre-bake it (for the 10 mins or so) -  However, it still tasted really good :)

*technical term for putting the pastry into the tin :)

Plum Cake

Oven: 190 deg.C
Ingredients:
CAKE:
4.1/2 ozs. (approx. 127 g.) butter - softened
5 ozs. (approx. 141 g.) caster sugar
2 medium eggs
4 ozs. (approx.113g.) self-raising flour - sifted
1 tsp. Vanilla
grated rind of 1 lemon and 1/2 its juice

TOPPING:
1/2 lb. (approx. 225 g.)  fresh plums - halved and stoned
1 oz. (approx. 28 g.) caster sugar
1 tablspn.  ground almonds
1/4 tsp. cinnamon

1.  Cream the butter and sugar well.
2.  Beat in the eggs a little at a time, with a spoon of flour - to stop the mixture curdling. Add the rest of the flour. (If you find the mixture is a little thick, just add some hotish/warm water until you have the right consistency).
3.  Mix in the vanilla, lemon juice and rind.
4. Pour into greased and floured baking tin/dish and bake for 15 minutes.

5. Topping: Mix the caster sugar, ground almonds, cinnamon together.
6. Very carefully pull the cake slightly out of oven and place the halved plums (skin down) on to the cake and sprinkle the topping over.  Be really careful when you do this, as - I usually manage to burn my fingers!
7. Bake for another 30 mins or so, until the cake is done - test with a skewer.  

Some of the plums will sink - but dont worry about this it will still taste really yum.
Serve either hot with cream or eat cold - great either way.

Matzot Omlette - (Matzot Brei)

 

 

 

This is really easy to make, and is usually eaten at Passover. It's very quick and makes a filling snack - you can also eat it cold - but it's better hot. 

There are lots of different ways of making it, either sweet or savoury - with - salt, sugar & lemon, honey, maple syrup etc. whatever really takes your fancy.  My father used to add a little Kosher wine and cinnamon.  

This is the basic recipe:

Ingredients:
1 square matzot and 1 egg per person
Seasoning,
knob of butter and some sunflower oil (for frying) - that's basically it!

1. Break the matzot into pieces and place in a heatproof bowl and pour boiling water over. Leave for a few minutes until the matzot has softened - then squeeze out as much water as you can.  (Using a sieve and potato masher is a bit less messy!)
2. In a separate bowl beat your eggs, adding salt and pepper if having the omlette savoury.
3. Mix the eggs and the matzot well together, and pour into the (hot) frying pan - having melted the butter and oil.
4. Make as a normal omlette by drawing up the sides and letting the raw mixture underneath.
5. Fry until almost set on top, then place under the grill to finish and become golden.

Test with a skewer to make sure the omlette is cooked all through.  If not, then cover with foil until done.
I always place my omlettes under the grill - this saves having to turn them over - which can always be a bit fiddly.

!Enjoy!

 

 

Gypsy Creams - Biscuits/Cookies - very yum

 

Oven: 180 deg.C - 15 mins.
Ingredients: - makes approx. 30-32 biscuits

3 ozs. ( 75g) Caster sugar
2ozs. (55g)  'lard' - white vegetable fat (Trex) is excellent +
2 ozs. butter (or use all butter)
1 tsp. golden syrup 
3 tsps. boiling water
4ozs. (110g)  Self-Raising Flour
1/2 tsp. bi-carb.
1 cup of oats

Biscuit - Method:
Cream fat and sugar
Add golden syrup mixed with the boiling water
Add rest of dry ingredients and mix together well until you get a nice dough ball.
(This can all be done in a food processor)
Roll into small balls and bake on a greased tray in a pre-heated oven for 15 mins.
(They will spread slightly while baking.)

When done, leave for about a minute, and lift gently with a flat knife on to wire rack to cool.

Soft, but firmish dough

Space them on the foiled tray

The biscuits spread out as they bake

Leave to cool (and crisp-up) before filling

Filling:
1.1/2 ozs. butter - softened
1.1/2 ozs Icing sugar
1 dessert spoon of cocoa - sifted

Cream these ingredients together.  
Use a large bowl as the icing sugar tends to fly everywhere!   
Keep the filling in the fridge for a short time just to firm up. 
Spread on one biscuit and sandwich two together.

They also make a lovely 'dunking' biscuit (either singles or filled) - are very moreish - and probably wont last long!

Custard Cookies

Oven: 180 deg.C - 10-15 mins.
Ingredients:
4ozs. (110 g) butter
4 ozs. sugar
1 large egg
7 ozs.  (220g approx) plain flour
1/2 tsp. baking powder
1 oz. (approx. 1 tablespoon)  custard powder
pinch of salt

1. Sift the dry ingredients together in a separate bowl
2. Cream the butter and sugar and add the beaten egg, adding a little of the flour so the mix doesn't curdle
3. Gently work the ingredients together to form a nice, smooth dough ball.
4. Wrap in Klingfilm and chill in the fridge for about 1/2 hr.
5. Flour your surface (and rolling pin) and roll out the dough until about 1/4" thick
6. Cut out your shapes and place on a greased tray
7. Bake until just golden.

HighTea of Highgate - Teashop/Cafe

This is a delightful teashop in Highgate Village (N.London) - tea and home-made cakes served in lots of lovely mismatched china - and nostalgic music in the background.

They also have some very cute items to browse and buy.  Just the place to relax.

Cheese Tart (Savoyarde)

Ingredients:

200g flour
100g butter
half a glass of water
150g Beaufort - grated (Gruyere - substitute)
2 dessert spoons of crème fraîche
2 eggs
600ml whole milk
1 sachet of yeast
nutmeg
salt and pepper to taste

This dish has the yeast added to the filling and not the pastry.

Method:
1. Prepare the shortcrust pastry by mixing the flour, butter, water and a couple of good pinches of salt.
 
2. Line the pastry in a pre-buttered flan dish, and prick the surface with a fork.
 
3. In a bowl, beat the crème fraîche vigorously with the eggs, milk and yeast. Season, then grate in some nutmeg.
 
4. Add the grated Beaufort, beat well once again, and pour the mixture onto the pastry.
 
5. Cook in a hot oven 220°C for 30 minutes.
6. Remove from the dish and serve hot. 

Beaufort Cheese

Gruyere Cheese

 http://www.teddingtoncheese.co.uk/acatalog/chwire/Issue08/cw8.htm#recipe

Baked Fennel with Breadcrumbs and Garlic

Oven 180/190 deg.C
Ingredients:
4 fennel bulbs - trimmed, tailed and cut in half widthways - remove core
2 ozs. (60g)  fresh breadcrumbs
2 cloves of crushed or finely chopped garlic
1 tablespoon of finely chopped parsley (if wanted)
S & black P.
butter and small amount of  good olive oil

Method:
1. Place the prepared fennel into boiling water, cook, and test with a skewer until the bulbs feel soft - drain them, but retain some of the water.

 

2. Butter an ovenproof dish very well, and place the fennel in.
3. If using a food processor - add your garlic to the bread and make the crumbs, adding some seasoning.
4. Sprinkle the crumbs over the top of the fennel and drizzle some oil over, 
adding a small amount of the cooking liquid to the bottom of the dish.

5. Bake until the fennel is nice and soft and the crumbs are golden - approx. 30 - 45 mins.

This is lovely served hot, with fish.

Vegetable Pie (2) (with Olive Oil Pastry)

I had a hunt through my fridge, and found an assortment of vegetables - 

cooked leftovers can be included.  

Amounts aren't really crucial and you can use any mix of veg. that you have available.

Oven: 180/190 deg.C
Ingredients:
Cauliflower florettes, halved or quartered if large
1 onion - peeled and chunkily chopped
2 or 3 stalks of celery - chopped
2 large carrots
2 cloves of garlic - peeled, crushed or chopped
approx. 2 tbls. olive oil/sunflower oil and a knob of butter 
a few mushrooms - halved or quartered
handful of peas
some cooked potatoes - peeled and sliced
S&P

a little cornmeal
some dried oregano and basil
A small amount of grated (hard) cheese
1 beaten egg, for glazing.

Instructions:
I tend to 'saute' the raw veg. in the microwave in a large pyrex bowl, with the oil and butter,
shake occasionally :) and cook until just becoming soft.  
Add the mushrooms, peas and cooked potatoes once the raw vegetables are sauted. 
Set aside.
Sauce: 
1 oz. butter or sunflower oil
1 rounded tablespoon of plain flour
1/4pt. (150ml) vegetable stock
salt and white pepper plus some dried herbs
Put all ingredients, including some dried herbs, into a microwaveable jug, zap, stirring frequently until nice smooth sauce is achieved. 
Set aside.

Pastry: (food processor)
8 ozs. plain flour
6 tablespoons of olive oil
S&P and some dried mixed herbs 
Cold water - 2tbls. plus extra if needed
Put all the pastry ingredients into your food processor, and process until a nice ball of pastry is whizzing around cleanly in the bowl.  (I needed to add extra cold water).
Wrap in Klingfilm and chill for about 10 minutes  - (the pastry that is :) )

Putting the pie together:
Butter your ovenproof dish,
roll out half of the pastry on a floured surface and lay carefully into the dish, overlapping the edges.
Prick with a fork and sprinkle some cornmeal on to this base.
Put your veg. in adding a little grated cheese on top and then the sauce.
Roll out the remaining pastry for the lid, press down on the edges and trim off the extra pastry, and brush with the beaten egg. Make a small hole in the centre of the pie.
Bake until golden, and the juices are lightly bubbling through - approx. 45 mins.

Lovely served with some Dijon Mustard on the side.

Vegetable Pie 1.

Tomato Loaf - Vegetarian

Marmande Tomatoes from Nice Market

Oven: approx. 190deg.C
Ingredients:
In food processor:
2 beef tomatoes - skinned - (pierce with a sharp knife, drop into boiling water for a minutes or so, then into very cold water and skin should peel easily)
1 small onion - peeled
couple of large chestnut mushrooms
Approx.  couple of cups of leftover cooked Rice
A goodly handful of Fresh Corriander leaves - roughly chopped
1 slice of bread - brown and seedy if poss.
small knob of hard butter
Dont process these ingredients too much, as you wont want the mixture too mushy.

Panko Breadcrumbs - these are very good, but ordinary fresh breadcrumbs would do as well . 
Use enough to make the consistency of mixture that you like.
1 beaten egg ....... If you like a firmer mixture add 2 eggs.
S&P
Olive Oil/Sunflower Oil

1. Blend the ingredients together in your food processor, except the oil and egg, - the quantities aren't crucial.

2. Add the beaten egg (or two) and some more breadcrumbs if necessary, to make a not too sticky mix. Add your seasoning to taste.

3. Put mix in a well buttered loaf tin, pat down evenly, and drizzle a little oil over the top.
Bake until going slightly golden and the mixture is 'set'.

This is very nice served in slices, either warm or cold. Great for a lunchbox.

Idea 2: You could lightly saute the chopped vegetables first, add the other ingredients and bake as above.

Vegetable Pie (1) - with ready-made Shortcrust Pastry

I love Pies!
"comfort food" :) 

Ingredients:
about 6 largeish chestnut mushrooms
clove of garlic
1-2 spring onions (scallions)
1 yellow pepper
salt and pepper, olive oil, knob of butter
1 tsp. of Oregano + large pinch of Thyme.
5-6 Charlotte potatoes (yellow, waxy) 
100g spinach
4-5 ozs. Reblochon cheese- cut into chunky pieces
2 eggs +1/4 cup of good olive oil (a fruity one is good)
Shortcrust Pastry sheet  - ready made is fine (and easy!)
small amount of Cornmeal  
small amount of sesame seeds

Instructions:
1. Rinse and wilt the Spinach over a low heat, squeeze out excess liquid and set aside.   
    Peel, quarter (or eighth) the potatoes and boil them until just cooked through; drain.
    Halve and slice the mushrooms - (cut off the stalk ends if they are dry)
    De-seed the pepper and slice into small pieces
    Peel and chop the spring onions
    Peel and crush the garlic, add dried herbs.   
Saute the veg. except the potatoes and spinach,  in a couple of tablespoons of oil and a knob of butter, adding a little salt and pepper to them.

2. When the veggies have cooled a little, mix them all together in a large bowl and  
add the beaten eggs and oil.  
You could save a tiny amount to brush the top of the pie with.

3. Grease a shallow dish or flan tin (as above pic.) and carefully lay your pastry sheet inside, pressing the   sides gently to fit the tin.  Trim off the excess with a knife - you will use this to make the lid.  Prick lightly with a fork and scatter a small amount of cornmeal on the base.  Put the filling into the flancase.  Add the cheesey chunks.

(At this stage you could add crispy bacon bits - if not a Veggie.)

4. Using the sheet the pastry is wrapped in - roll out the excess pastry for the lid, place on top and tuck in around the sides.  Make a small hole in the centre, bush with some beaten egg, and sprinkle on the sesame seeds.

Bake until becoming golden approx. 30 - 45 mins.
Serve hot.  This re-heats well in either the oven, or the microwave (covered)

Vegetable Pie 2