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Archive for 'Alison Holst'

Comfort Food Recipe — Vegetarian Shepherd’s Pie

This week the weather has been cool here in New Zealand, and when I checked out the contents of our fridge, I decided to turn to comfort food – vegetarian shepherd’s pie.

Vegetarian Shepherds Pie

“After a good dinner one can forgive anybody, even one’s own relatives.” ~ Oscar Wilde

This recipe comes from Alison Holst’s Meals Without Meat and I’ve given it my own twist.

Recipe:

Filling

2 large onions

2 Tablespoons of butter or oil

1 red or green capsicum

8 button mushrooms. (I used some brown mushrooms too)

3 Tablespoons flour

1 teaspoon vegetable stock

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon paprika

2 Tablespoon chopped parsley

1 teaspoon soya sauce

1 1/2 water

2 Tablespoons tomato paste

1 can of kidney beans 440 grams

Topping

6 potatoes medium size

2 Tablespoons butter

1 cup grated cheese

milk

1. Peel the potatoes and boil in salted water. Once cooked drain, add butter, a dash of milk and mash. Add half of the grated cheese.

2. Dice the onions and slice the mushrooms and fry in the oil/butter until golden brown. Add the sliced capsicum then add the flour. Stir until the flour has browned slightly. Add the stock, basil, oregano, paprika, parsley and soya sauce. Add the water and tomato paste and bring to the boil, stirring all the time. Add the kidney beans. Check the seasoning and add salt to taste. Place in a baking dish.

3. Spread the mashed potato over the top and sprinkle on the remaining cheese.

4. Cook in the oven for 20 – 30 minutes at 180 C/350 F. The top should be golden brown.

5. Serve with green vegetables such as brussel sprouts, beans, peas or broccoli and a nice glass of wine Winking smile

What comfort foods do you turn to when the weather turns cool?

Crunchy Lemon Muffins

After a solid week of edits, I’ve decided to have a lazy weekend. I’ve just made a batch of one of my favorite muffins and thought I’d share the recipe with you. It’s taken from New Zealander Alison Holst’s Marvellous Muffins recipe book, and it’s one I make often.

2 cups self-raising flour (I didn’t have any so I used 2 cups of flour and 2 teaspoons of baking powder)
3/4 cup of sugar

75 grams butter
1 cup milk
1 egg
grated rind of 1 large or 2 small lemons

1/4 cup lemon juice
1/4 cup sugar

Measure the flour and sugar into a bowl and toss to mix. Melt the butter, add the milk, egg and lemon rind and beat well with a fork to combine. Add the liquids to the dry ingredients and combine only until the dry ingredients have been lightly dampened but not overly mixed. Divide the mixture evenly between 12 medium-sized muffin pans. (I used paper muffin cases since I hate both greasing the tin and cleaning it afterward!)

Bake at 200 degrees C for 10 minutes. (I find the time depends on the oven. I cooked mine for 10 minutes and found they needed a couple minutes more)

Stir together the lemon juice and sugar without dissolving the sugar and drizzle this over the hot muffins as soon as they come out of the oven. Leave to stand in the pan for only a few minutes after this since the syrup hardens and sticks to the pan when it cools.

Notes: As always I improvise. I use mainly white flour but add a little wholemeal as well. These are also good served with a little fresh fruit and Greek yoghurt. Yum!

I really like muffins. Blueberry are my favorite. I like these lemons ones and also another recipe I make with raspberry jam in the middle and a sugary cinnamon topping. I’ll save that recipe for another time. Strangely, chocolate comes down the list for me, that’s unless it has lots of chocolate chips inside!

Do you like muffins and if so, what is your favorite kind?