faeryspacecake (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} faeryspacecake) wrote,@ 2005-12-15 00:51:00 |
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vegetable shepherd's pie type thing
Matt: So, are you cooking tomorrow night?
Eva: What?
Matt: When Katarina comes to visit are you cooking?
Eva: I hadn't really thought... oh. Do you *want* me to cook something Matt?
Matt: Yes.
Eva: Oh, alright then.
Anyway.
ingredients
2 carrots (peeled and diced)
1 onion (chopped)
1 leek (sliced)
8 mushrooms (sliced)
tin sweetcorn
6 tomatoes (chopped)
1/2 head brocolli
1 courgette (chopped)
2tsp stock powder
2tbsp flour
2tsp sage
1tsp rosemary
1tsp thyme
3 large potatoes (peeled and chopped)
little butter and rice milk to make the mash.
1) Heat up some oil in a pan to a moderate temperature then add the onion and leek. Stir mixture constantly from this point on. Meanwhile chop the carrots and add when ready.
2) Chop and wash the brocolli then add that, do the same with the courgette.
3) Add the herbs.
4) Chop and add mushrooms.
5) Chop roughly and add tomatoes.
6) After everything looks on its way to being cooked (things should have been cooking round 15 minutes by this point) add the sweetcorn.
7) Boil the kettle and put 2tsp stock in a mug, then half fill it with hot water and stir til stock has dissolved. Add stock to cooking vegetables.
8) After about five minutes, mix a similar amount of water to flour, stir until free of lumps, then add to the mixture and stir it in.
9) After a few more minutes the liquid should have thickened, if not, add more flour-water mix.
10) OOPS! I should have said start boiling the potatoes about halfway through this whole process too!
11) Take the veg off the heat, drain the potatoes, then mash the latter with rice milk and margarine until it reaches the desired consistency. Season to taste.
12) Put veg mixture into a large oven-proof dish and cover with the mash.
13) Bake in a pre-heated oven at about 180 degrees c, for about half an hour.
I really, really enjoyed making this too, and it was a totally immense meal for winter :)
Matt: So, are you cooking tomorrow night?
Eva: What?
Matt: When Katarina comes to visit are you cooking?
Eva: I hadn't really thought... oh. Do you *want* me to cook something Matt?
Matt: Yes.
Eva: Oh, alright then.
Anyway.
ingredients
2 carrots (peeled and diced)
1 onion (chopped)
1 leek (sliced)
8 mushrooms (sliced)
tin sweetcorn
6 tomatoes (chopped)
1/2 head brocolli
1 courgette (chopped)
2tsp stock powder
2tbsp flour
2tsp sage
1tsp rosemary
1tsp thyme
3 large potatoes (peeled and chopped)
little butter and rice milk to make the mash.
1) Heat up some oil in a pan to a moderate temperature then add the onion and leek. Stir mixture constantly from this point on. Meanwhile chop the carrots and add when ready.
2) Chop and wash the brocolli then add that, do the same with the courgette.
3) Add the herbs.
4) Chop and add mushrooms.
5) Chop roughly and add tomatoes.
6) After everything looks on its way to being cooked (things should have been cooking round 15 minutes by this point) add the sweetcorn.
7) Boil the kettle and put 2tsp stock in a mug, then half fill it with hot water and stir til stock has dissolved. Add stock to cooking vegetables.
8) After about five minutes, mix a similar amount of water to flour, stir until free of lumps, then add to the mixture and stir it in.
9) After a few more minutes the liquid should have thickened, if not, add more flour-water mix.
10) OOPS! I should have said start boiling the potatoes about halfway through this whole process too!
11) Take the veg off the heat, drain the potatoes, then mash the latter with rice milk and margarine until it reaches the desired consistency. Season to taste.
12) Put veg mixture into a large oven-proof dish and cover with the mash.
13) Bake in a pre-heated oven at about 180 degrees c, for about half an hour.
I really, really enjoyed making this too, and it was a totally immense meal for winter :)
