From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/TEST.html | 75 +++++++++++++++++++++++++++++++------------------------ 1 file changed, 43 insertions(+), 32 deletions(-) (limited to 'Recipes/TEST.html') diff --git a/Recipes/TEST.html b/Recipes/TEST.html index f46a6b5..db60a3e 100644 --- a/Recipes/TEST.html +++ b/Recipes/TEST.html @@ -1,41 +1,52 @@ - + - - +

Mushroom And Potato Pie

Cook Time: 15 min Servings: 4

INGREDIENTS

500g potatoes
1 medium onion
2 tablespoons olive or canola oil
1 clove garlic
200g brown mushrooms
½ teaspoon dried basil or 1 tablespoon basil - pesto
¼ teaspoon thyme
250g sour cream
1 or 2 sheets puff pastry
milk or egg to glaze
500g potatoes
1 medium onion
2 tablespoons olive or canola oil
1 clove garlic
200g brown mushrooms
½ teaspoon dried basil or 1 tablespoon basil - pesto
¼ teaspoon thyme
250g sour cream
1 or 2 sheets puff pastry
milk or egg to glaze

DIRECTIONS

Turn the oven on to preheat to 220°C.

Scrub the potatoes, then cut them into 5mm slices. Place them in an oven bag or covered microwave dish and cook - on full power for 10 minutes, stirring gently after 5 minutes. (Alternatively, boil the potato slices until just - tender, handling them gently to avoid breaking them up.)

Peel and slice the onion while the oil heats in a large frying pan. Add the onion and garlic and sauté until the - onion is soft and turning clear. While the onion cooks, slice the mushrooms, then add these to the pan along - with the herbs, salt and pepper. - Cook, stirring frequently, until the mushrooms have wilted.

While the oven heats, non-stick spray or lightly oil a 20 x 25cm (or round) casserole or deep pie dish. Arrange - half of the potato slices evenly over the bottom of the dish, then cover this with the mushroom mixture and then - the remaining potato slices. Stir together the sour cream and the remaining salt and pepper. Pour this mixture - evenly over the potato-mushroom mixture.

Roll out the pastry (if necessary), until it will cover the casse-role/pie dish. Lay the pastry gently over the - filling mixture, trimming off any excess. Decorate the edge by patterning it with the tines of a fork and - puncture the pastry at 5cm intervals over the surface. Brush with a little milk or beaten egg to glaze, then - bake at 220°C for about 15 minutes until the pastry is golden brown.

+ Scrub the potatoes, then cut them into 5mm slices. Place them in an oven + bag or covered microwave dish and cook on full power for 10 minutes, + stirring gently after 5 minutes. (Alternatively, boil the potato slices + until just tender, handling them gently to avoid breaking them up.) +

+ Peel and slice the onion while the oil heats in a large frying pan. Add + the onion and garlic and sauté until the onion is soft and turning clear. + While the onion cooks, slice the mushrooms, then add these to the pan + along with the herbs, salt and pepper. Cook, stirring frequently, until + the mushrooms have wilted. +

+ While the oven heats, non-stick spray or lightly oil a 20 x 25cm (or + round) casserole or deep pie dish. Arrange half of the potato slices + evenly over the bottom of the dish, then cover this with the mushroom + mixture and then the remaining potato slices. Stir together the sour cream + and the remaining salt and pepper. Pour this mixture evenly over the + potato-mushroom mixture. +

+ Roll out the pastry (if necessary), until it will cover the casse-role/pie + dish. Lay the pastry gently over the filling mixture, trimming off any + excess. Decorate the edge by patterning it with the tines of a fork and + puncture the pastry at 5cm intervals over the surface. Brush with a little + milk or beaten egg to glaze, then bake at 220°C for about 15 minutes until + the pastry is golden brown. +

Serve with a salad or cooked vegetables and some crusty bread.

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