Sweetcorn Bake and Rustic Greek Pie
Simple and delicious vegetarian food.
In today's culture vegetarianism is on the rise. Adults that have been brought up in a meat eating society are turning away from it and moving towards vegetarianism, young children are being born to vegetarian parents and are being brought up as non meat-eaters.
Almost everyone is guaranteed to have, at one time or another, a vegetarian around for lunch or dinner. Many meat-eaters often become stumped at what to prepare and often resort to pasta as the easiest option. At the same token, many vegetarians often don't know what to prepare for themselves, especially those who are newly converted, they too generally resort to pasta's.
What most people don't realize is that vegetarian cuisine can not only be creative and delicious, but also a delight to the senses.
About the Recipes
Both recipes below are simple and tasty, and have proven popular with vegetarians and non-vegetarians alike. Please note that neither recipe is suitable for vegans as they both contain dairy products.
The first recipe is a divine Sweetcorn Bake, which always disappears rather quickly at any lunch or dinner. The recipe can be doubled, but may have a slightly longer cooking time. It is not recommended that it be made any larger unless using a very large dish.
The second recipe is a Rustic Greek Pie. The beauty of this recipe is that you can add all sorts of ingredients into the mixture, so it's all about personal taste.
Sweetcorn Bake
- 1 tin sweetcorn (creamed)
- 1 onion chopped
- 2 eggs well beaten
- 1/3 cup milk
- 1heaped tbs cornflour
- 1 tbs sugar
- 1/2 tsp mustard (English mustard is best in this recipe, but again it's up to you.)
- Dash butter
- 150g grated cheese (it's up to you whether you want it cheesier or not.)
Method
- Fry onions in butter until glassy
- Add dry ingredients (cornflour and sugar) and mix
- Add milk; eggs and sweetcorn and mustard, stirring them into the mixture.
- Add the grated cheese; making sure it's all mixed through
- Pour the mixture into a a lightly greased dish and bake at 180 degrees C for 40-50 minutes.
Rustic Greek Pie
You may choose to buy pre-made frozen short crust pastry. Should you wish to make your own pastry the following recipe makes the most beautiful pastry.
To Make 375g Short Crust Pastry:
- 250g plain flour
- 125g chilled butter
approximately 45 - 60ml cold or iced water
- Cut the butter into small workable pieces.
- In a mixing bowl, lightly rub the butter into the flour until thoroughly mixed together into a bread crumb texture.
- Make a well in the flour and little by little add the water and begin to lightly mix it into the flour.
- You may need less or a little more depending on your flour.
- Your mixture should have just enough water to combine the ingredients.
- On a floured surface, roll out your pastry and place it into a large baking pan or a pie dish.
The Filling:
- 450g spinach, be sure to lightly sweat the spinach before putting it onto the pastry.
- 250g mushrooms, lightly fried with the spinach.
- 3 cloves garlic chopped
- 150g haloumi cheese grated
- 120g feta cheese crumbled
- 1 tbs oregano sprigs
- 1 tbs fresh rosemary leaves
- 2 eggs lightly beaten
- olives
- 60 ml cream
- Seasoning
- Lemon Wedges to serve.
Method
- Spread the spinach and mushrooms into the middle of the pastry.
- Sprinkle with the garlic.
- Add haloumi and feta.
- Add the herbs and olives and seasoning.
- Fold the pastry around the edges.
- Mix the eggs with the cream, pour over the mixture.
- Bake at 220 degrees C for 30-40 minutes.
You can add cherry tomatoes or sundried tomatoes to the recipe for a delicious taste twist.
These recipes are guaranteed to delight.
So Happy Vegetarian Cooking.
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