More farmers’ market produce put to good use last night.
One of my sisters had given me a collection of her favourite vegetarian recipes. It included Hunza Pie, which soon became a regular dinner in our house, but somewhere along the way, we’d forgotten all about it.
Now that we’re not eating animal products, it was time to give it another go.
I started by making a good, solid, wholewheat pastry in the food processor, using:
- wholemeal flour
- Nuttelex margarine
- lemon juice, and
I read somewhere recently that the secret to making a good pastry with margarine is to chill both the margarine AND the food processor for a few minutes in the freezer first—it really works!
I filled the pie with boiled potatoes; lightly sauteed, sliced rainbow chard and a sprinkling of salt. Then baked it at 180°C for about 30 minutes, until it was slightly browned.
Unfortunately, I forgot to take a photo of it when it came out of the oven, looking very impressive. I just wanted to eat it!
Here is the last slice, still in the dish. It was VERY satisfying, so we just didn’t finish it, but it was really good.
Strawberry and coconut crumble
A huge punnet of strawberries from the farmers’ market also had to be used up (we had gone off it different directions and BOTH bought strawberries).
They were a bit dinked and funny, but tasted fantastic, so we thought we’d look for a recipe for a strawberry crumble, and found a nice, simple one at Taste.com (of course, we used dairy-free margarine instead of butter).
We ate this with soy vanilla yoghurt, sitting on the back verandah. A lovely end to the weekend!