Post by thesentientpasty on Feb 18, 2018 14:15:34 GMT
That's a terrible word.
Anyway, here we go. Finding myself with cold leftover roasted vegetables last night, I had to use them up. Don't like wasting food. Do like roast vegetables.
Get a shallow metal cake tin. Pile in the veg, leaving a gap of about 5-10mm around the edge. Roll out enough puff pastry to overlap the tin, and tuck the edges down the gap: just like making a bed. Grate cheese, and apply over the flat surface of the pastry. Roll out another sheet, same size as the first, and smear it with a little butter. Apply this, butter-side down, over the cheese, and, once again, tuck in.
Bake at ~190°C for 'enough', pastry-side up. Mine took 40 minutes.
Once done, remove from the oven and, using a plate to squish down the risen pastry, turn them both over and remove the tin so it's now a pastry-side down open pie of fabulous. It's like making an edible flat sandcastle. All veggie/pastry/cheesy gorgeousness.
I guzzled mine with red wine, a mighty dollop of sauerkraut and some caper-and-cheese-topped stuffed mushrooms.
to make up for it I've been watching cooking videos on you tube. they all look delicious. they all involve blending things in a blender and using coconut oil and chia seeds. yeah can't be arsed.
I've got some chia seeds, some escaped onto my counter top and blended right in. i'm still finding them a week later.
my homemade 'granola' is just porridge oats, uncooked, with mixed seeds, mixed nuts, mixed dried fruits (raisons) delicious with no fat greek style plain yogurt (no fat normal plain yogurts is watery gak or supplemented with tapioca starch) and maybe some blueberries.
in fact I could eat it all day long. maybe I should?
Sounds very much like my breakfast confused, except I don't have the dried fruit. The seeds I use are sesame, sunflower, pumpkin, chia and linn. I used to use full fat Greek yogurt but the doc persuaded me to go unleaded because of cholesterol (which I think is nonsense but he's the doctor, with letters after his name etc). I either slice up a kiwi fruit or have a handful of blueberries too, depending what's available.
i tried making these no-sugar, no-fat 'flapjacks'.
oats, milk, mashed bananas, and then I chucked in the usual suspects- nuts, dried fruit, seeds and I had some coconut flakes. baked in the oven.
yeah. it tastes like a slice of porridge. which basically it is, isn't it.
I mean ok, but not v special and defo not a 'flapjack.
I also tried making 'apple crisps'.
I really shouldn't attempt baking unless it involves lots of sugar and butter, because even when that goes wrong it still tastes nice.
otoh my 'carbonara' was pretty good. boiled up some tagliatelle and fried up mushrooms, other bits of veggies and ham bits. drain the pasta, stir in the veg. mix an egg, grated cheese and a couple of spoons of greek yog together and pour over pasta and stir.
I was surprisingly pleased.
I like cream, and creamy desserts (well I like desserts) but I don't really like creamy dinners. this was suitably bland enough for for tastebuds. yum
I'm not a fan of flapjacks as a rule because I can find them too sugary sweet, though there is a yogurt one I quite like. But I agree, a flapjack without sugar or syrup of some kind wouldn't be a flapjack at all! It would be an oat bar or something, a slice of porridge as you say.
I like a good cabonara, I like pasta generally. They can be so simple to make, so rewarding and filling. A glass of red and a spaghetti bolognese is my idea of indulgence!