Half Pint Microwaves – Microwave With Vent Hood.
Vegetarian Shepherd's Pie
I added a little cayenne pepper to the mix, but not too much and it worked just perfectly. The sprinkled Wendsleydale cheese on top was crisp and smelt gorgeous. It was lovely to cut through and didn’t spill at all. Instead of milk, I used double cream to make the mashed potato topping and COR it made it so much creamy (yum, dies.)
You can add any winter vegetables you choose really to the filling, I should think and it will be just as good.
It’s going in the fridge as soon as it’s cooled and I’ll be looking forward to this at lunchtime tomorrow.
For the mash topping
700g/1lb 9oz floury potaotes, peeled and cut into chunks
150ml/? pint double cream
85g/3 oz Wensleydale cheese, crumbled
For the vegetables
1 tbsp chilli olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 stick of celery, chopped
1 leek, halved and sliced
200g mushrooms, sliced
300g/14?oz can sliced carrots in salted water (2 small cans, drained weight)
400g/14?oz can chopped tomatoes
1 tsp of cayenne pepper)
1 tsp tomato puree
salt and freshly ground black pepper
1. Preheat the oven to 180C/350F/Gas 4.
2. Cook the potatoes in a pan of lightly salted boiling water until tender.
3. Meanwhile heat the oil in a pan, add the onion, garlic, celery, leek and carrot and fry gently for 10 minutes.
4. Add the mushrooms, tomatoes, cayenne pepper and tomato puree with three tablespoons of water. Season, to taste, with salt and freshly ground black pepper and simmer for five minutes.
5. When the potatoes are cooked, drain them. Heat the cream to boiling point. Pour the milk over the potatoes and mash until smooth. Season to taste with salt and freshly ground black pepper. Beat in half of the cheese.
6. Spoon the mixture into an ovenproof dish and top with the cheesy mash. Sprinkle over the remaining cheese.
7. Cook for 20 minutes until the topping is golden-brown.
Best served with garden peas and veg gravy. Will keep for several days if refrigerated. Reheat in microwave on full power for 4-5 minutes, or oven heat at 180c for 20 minutes.
Tastes best after a couple of days, letting the flavours all infuse.
8. Die from an overdose of delight.
Tiffen Cake at Stirling Castle
275g / 10oz 400g / 14oz 575g / 1 1/2 lb
150ml / 1/4 pint 175ml / 1/2 pint 450ml / 3/4 pint
Good Quality Chocolate 225g / 8oz 450g / 1lb 900g / 2lb
Digestive Biscuits (roughly crushed) 1/2 packet 1 packet 2 packets
Rich Tea Biscuits (roughly crushed) 1/2 packet 1 packet 1 packet
Nuts (walnuts, brazil, almonds) 125g / 4oz 225g / 8oz 450g / 1lb
Fruit (sultanas, apricots, cherries) 125g / 4oz 225g / 8oz 450g / 1lb
1. Line the tin with "cling film", allowing enough to completely fold over the top when tin is full.
2. Melt the chocolate, syrup and butter in a large bowl in a microwave, on "Medium" power. Alternatively, place bowl over a pan of hot water. Stir to make sure all ingredients are well mixed together.
3. Add the crushed biscuits, fruits and nuts and stir well.
4. Transfer mixture to the prepared tin. Level it on top and press down well to avoid "air gaps". Fold over the cling film and cover completely.
5. Place in the fridge to set, which will take about 3 hours (it will keep for up to two weeks in the fridge)
6. To serve or decorate, just turn out and carefully peel off the film.
Note: This cake is very rich, so slice thinly!
For a basic cake, omit the fruit and nuts.
If preferred, use half plain chocolate and half milk chocolate.
…Or would you believe using ALL plain (dark) chocy. 😉