Leek, Zucchini and Cheddar Cheese Hand Pies

The last time I made these Leek, Zucchini and Cheddar Cheese Hand Pies, I had a picnic in mind. Preparing to travel from Adelaide to Melbourne via the Overland train, my thoughts as usual were on food. Train food I'd heard, was pretty average which  meant I really needed to pack my own.  I anticipated a glorious picnic on the train and wanted something special to eat.

What an interesting way to experience the countryside from the Adelaide plains, through the hills to the River Murray and out into the rural and farming areas of South Australia and Victoria.

The day started well, cool morning but no rain and the train gathered speed after the hilly bits as we were heading across country at over 100 kms an hour. Compare it to the Bullet Train in Japan and that is a walking pace but it was lovely to see the River Murray from this vantage point as it curls its way down to the sea.

The sun was shining, I was reading "Girl on the Train' by Paula Hawkins and I settled down to the comfort of the Overland. We passed huge wheat silos, kangaroos and emus, sheep and baby lambs. We glimpsed the runners of the Stawell Gift, Australia's richest foot race and saw other animals and farming implements. It was a truly relaxing time.

And resting in my lunch bag was a box full of these hand pies. Cold of course. But when I opened the lid and the smell wafted out into the train all eyes were suddenly on me. Other passengers noses were in the air, they could smell the aroma coming from my lunch box and they were salivating.

Unfortunately, I didn't have enough to hand around and i felt quite guilty eating them myself because they truly were delicious.

And to avoid the same situation recurring, I've shared my recipe.

LEEK, ZUCCHINI AND CHEDDAR CHEESE HAND PIES

To make 10 - 12 pies you will need;

• Filling
• 1 large leek, cleaned and finely chopped
• 1 zucchini, finely chopped
• 1.5 - 2 cups of cheddar cheese, finely chopped or grated
• 1 teaspoon of fresh thyme, finely chopped
• 1 teaspoon oregano/marjoram, finely chopped
• 1 egg beaten
• 2 tablespoons plain yoghurt
• 1 tablespoon olive oil
• small nob of butter
• 1 tablespoon flour
• salt and pepper

Pastry

I used bought sheets of Pampas Butter Puff Pastry.


This is how you make them:-

I used a medium sized fry pan, added the oil and butter and gently cooked the zucchini, leek and herbs until they were slightly browned.

In a small bowl I added yoghurt and an egg and gave it a quick beat together. I added salt and pepper, flour and cheese and stirred until it was combined.

Once the leek and zucchini are cooked, let them cool a little, then add them to the yoghurt and egg mixture. Now cover and place in the fridge until completely cold. You can do this the day before if it is easier.

Pastry

Find something round you can used as a template for making circles. I used a mixing bowl that was  5 inches/13 cms in diameter and scored around it with a knife.  My pastry came in sheets and I managed to get 2 circles out of each sheet.

Place a large tablespoon of the mixture in the centre of the pastry circle, wet the edges of the pastry using water and a pastry bush. Now fold the pastry in half and seal the edges with your fingers. With the tip of a sharp knife, cut a small v in the top of the pastry to allow steam to escape.

Repeat with the remaining pastry and filling.

Put the pies on a baking tray lined with baking paper and bake at 200ºC/400ºF/6 for 15 - 20 minutes. Eat them piping hot or cool and refrigerate or freeze for later.

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Vegetarian Pot Pies

I like a pie in any shape or form, and teemed with countless vegetables and topped with puff pastry, makes my heart sing. Its a beaut (good old Australian word) thing to eat with creamy mashed potato and some steamed broccoli.

Cooking doesn't have to be Masterchef quality every night; too many ingredients, too little food on the plate.  Good, wholesome, flavoursome food which is simply prepared is fine. And I want to be fed; to push my empty plate away and say "delicious", I feel like I have eaten.

Making a few short cuts when you are cooking is OK too. Yes, making your own puff pastry is truly fun, but there are moments when you are so pushed for time that having some ready made in the fridge is a perfectly acceptable option. (Actually, I must admit it's a life saver) So use it and don't feel at all guilty. 

Try these little gems (made with bought puff pastry) and tell me how good they taste.

Recipe makes enough for 8

Vegetables of your choice - this is what I used

1 zucchini diced

2 carrots diced

1 leek chopped

2 cloves of garlic minced

1 shallot (French) chopped

2 small potatoes diced

4 mushrooms diced

handful of baby spinach

handful frozen or fresh corn

600ml stock

salt and pepper

2 tablespoons olive oil

1 tablespoons butter

few sprigs of fresh thyme and parsley

2 tablespoons Creme Fraiche

few sheets defrosted puff pastry

Add olive oil and butter to a large pan. Add leek, garlic and shallot and cook until it starts to soften. 

Add zucchini, carrot, potato, salt and pepper. Cook until vegetables start to soft. Keep stirring to avoid burning or sticking to the bottom. Season with salt and pepper, a few sprigs of thyme and parsley and the mushrooms.

Add stock or water with a vegetable stock cube.

As the vegetables soften you can throw in a handful of baby spinach and frozen or fresh sweet corn (or any other vegetables you like). Allow this to just cook together for a few minutes and then check the seasoning. 

Spoon in some creme fraiche and turn off the heat, allowing the mixture to cool.

Place your cooled mixture into ramekins and start preparing your puff pastry.

Cut a circle of pastry large enough to go on top of your ramekins. Now cut out some strips of pastry which will go directly onto the ramekins and act as a collar. You can join pieces if you need to, moistened with a little water.

Using a pastry brush, lightly wet the edges of the pastry collar with water and press down the pastry topping. Give a tweek with thumb and finger to adhere the pastry together. 

Lastly, cut a small V with the point of a sharp knife in the centre of the pastry, to allow steam to escape. You can brush the top with milk if you wish, but usually I don't bother.

Bake in a preheated oven 200/400Fº for 15 - 20 minutes, depending on your oven. Keep a check on them so the pastry does not burn. Remove when the pastry is golden brown. Happy eating!

Kitchen Gadgets

My apologies for a slack posting month, but it has been a very busy time for some unknown reason. I am endeavouring to speed up posting this month because I hope to have a couple of weeks break over Christmas to play with ice cream recipes and enjoy the time with my family.

How many kitchen gadgets do you have that you simply can't live without? I find myself in love yet again with another little bit of plastic!

I am being deadly serious. Most times I get by with a cheese grater, a few sharp knives, a micro planer and an apple corer. Today, I was reading about this fantastic gadget - a Julienne Peeler and I knew I just had to have one. Ok, so I am fast becoming a kitchen gadget junkie! 

I headed down to my local kitchen shop to see if I could snaffle up one. My Kitchen is a great little shop in Main Street, Blackwood. They have the most amazing array of products that you would generally only find in a much larger store. It is a sheer delight to wander in and browse, but it isn't long before your eyes are drawn to something that you haven't seen before and you know that it is something you must have. 

My Kitchen has been in operation for close on 17 years and the current owner Karen, has been here for around 10 years. It just proves that this little shop has definitely provided the right service and products to it's local community over a long period of time.

Here is a peek into the world of My Kitchen.

So now back to my Julienne Peeler.

So why is this gadget so amazing. Well check these pictures out. I do own a Mandolin and it slices thing really finely and good sized julienne cuts for stir fries but this product is truly wonderful and completely different.

In celebration here is a quick salad, using my new peeler. And if this doesn't make you want to run to your handy kitchen supplier and buy one, then nothing will.

So humour me and  give it a try it!

Zucchini  and Cucumber Salad with *Herb Dressing

You will need:

2 - 3 zucchini

1 long continental cucumber

basil, chives, parsley - 2 tbls of each finely chopped

1 tbls capers finely chopped

3 tbls pine nuts, roasted in a dry pan

1/2 cup of plain yogurt
1 carrot

1 clove garlic minced

2 tbls lemon juice  

salt and pepper

2 tbls olive oil

1 tbls white wine vinegar

1/4 cup shaved parmesan cheese 

Using your Julienne Peeler, process the continental cucumber , zucchini and carrot. Place in a colander and add a pinch salt. Leave to drain for 30 minutes. Wash off the salt and squeeze dry the vegetables.  Place these in a bowl with the chopped capers, pine nuts and shaved parmesan.

Using a stick blender, blend herbs, garlic, yoghurt, lemon juice, vinegar, oil.

There should be a nice bite to this dressing. Adjust seasoning to suit with lemon and salt and pepper.

*This dressing was inspired by my friend Terri. When we worked together, one of the dressings Terri loved to make was a green, herb mayonnaise. Well Terri, I have taken out the mayonnaise and replaced it with yoghurt. Let me know what you think.

France! Mon Dieu!

Someone asked me why I called this Blog 'Postcards to France'?  How do I explain one of the little mysteries of my life?

A few years ago I lived in France, worked in France, laughed, loved and lost in France and cried a lot in France too! 

But, I love France, love French food, love French clothing and the 'savoir faire' of the french. I like to speak French (when I get the opportunity), I adore the French countryside, and would love to live in France again. In fact I actually feel at home in France! How weird is that!!!!

The other strange thing,   One of the other  strange things about me is that I collect postcards. I probably have over 600 of them, many from and to France and other parts of the world. To me a postcard allows you to write just a little message, but not tell all. You save that for another time, or maybe you never tell. Keeping those special moments safe from prying eyes and write them in your self published memoirs.

So there you go - you now know the reason behind the name! 

In celebration, today is all about France!

Dress like this; How to be a French woman

Read; One Evening in Paris by Nicolas Barreau  2012 - I loved this book! 

Watch ; 'Midnight in Paris'? - Written and directed by Woody Allen who also makes a cameo appearance - great film!

Visit;
In Adelaide; 
Bakery - Boulangerie 113, Goodwood Road, Goodwood, SA
Restaurant - Le Carpe Diem, Grenfell Street, Adelaide, SA
Cafe - L'atelier Gourmand Bistro, , Wayville, SA

Sing;  La Marsellaise - French National Anthem

Cook;Here is a spine tingling French Ratatouille you can eat hot or cold depending on the season.

Ratatouille

Ingredients

Herbs: 2 bay leaves (dried or fresh), sprigs of parsley, thyme, oregano, sage

chopped together.

1/4 cup olive oil

4 cloves garlic, peeled and squashed

1 medium eggplant chopped into 5cm pieces

2 zucchinis chopped into 5 cm pieces

2 brown onions cut into 8ths

1 red capsicum, seeds removed, chopped

1 yellow capsicum seeds removed and chopped

1 400g tin whole tomatoes and juice

extra chopped parsley and fresh basil

pinch salt and black pepper

Turn your oven on to 180º fan forced.

• In a large pan (suitable to use in the oven and on the cook top) add oil. When hot add bay leaves and rest of herbs and cook slowly for 6 minutes.
• Add onions, pinch salt, garlic. Cover and cook on a low heat for 10 minutes until the onion has softened. Keep checking that it is cooking slowly and not burning.
• Add eggplant, zucchini, both peppers, tomatoes. Season with salt and pepper and cook  covered, on high for 5 minutes.
• Transfer to oven and cook for 1.5 hrs. Stir every 30 minutes and check that there is enough fluid to stop it burning. If it looks a little dry add 1/2 cup of water.
• Add chopped parsley and basil and serve either hot or cold. 

Ideal for a spring lunch with some crusty bread.

Zucchini Madness!

In my vegetable garden I planted zucchini plants quite early, so before Christmas I had already picked quite a few zucchinis. Now they seem to be growing overnight and each morning there are lots of new ones to pick. Every year I remind myself to only put in one plant, but then I get worried in case something happens to it and I have no zucchinis at all.

Friends and neighbours have been recipients of my zucchinis for many years but even they get to the point when they say enough is enough, this is madness! So I am on the hunt to find new recipes for my ever increasing zucchini supply and to keep everyone happy.

In the past I have made cakes, fritters, loaves, pickles, chutney, stuffed zucchinis and soup and I am now searching for new food combinations. If you have a favourite zucchini recipe, please share it with me. Just a brief outline of the dish is fine or you can include the whole recipe. The best of these I will add to this blog over the next few weeks. I hope to find time to try out some new stuffing recipes and I will of course add them here to help out any other over supplied households.

Ok, here are some zucchini questions. Test yourself and see how much you know about  this versatile vegetable. (answers at the end of this post) No cheating!!!

1. What plant family does the zucchini belong to?  a) Rose  b) Cucurbita c) Legumes

2. How many calories does 1 zucchini have?   a) 40    b) 120   c) 25

3. A zucchini has more potassium than a banana? True or False?

4. The Male flower carries the fruit?  True or False?

5. Zucchinis are   a) Orange     b) Green   c) Yellow    d) All of these colours

Check your answers after this recipe.

Beautiful flowers of the Zucchini plant, bring a ray of sunshine into the garden. 

Today I am sharing a recipe which is easy to make and you can add or subtract other ingredients according to what you have in your fridge. Be creative, but keep the basic recipe and you will have a tasty dish to eat hot or cold. This recipe has goat cheese and I must confess that I am not a big fan of goat cheese at all. I keep tasting it in the hope that I will eventually come to love it, but to me it tastes too much of the goat!!!! In this recipe the cheeses blend in really well and are not too goaty at all. I used Sutton Grange Organic Farm, Holy Goat La Luna. 

Zucchini, Asparagus and Goat's Cheese Loaf

Ingredients - Oven temperature 180 C degrees fan forced

1 bunch asparagus trimmed

3 Small to medium zucchinis grated

1 Onion finely chopped

1 cup Self raising flour

4 Large eggs, lightly beaten

1/2 Cup tasty cheese grated

1/2 Cup frozen peas

1/4 Cup olive oil

Juice of half a lemon

Grated rind of 1 lemon

1/2 Bunch of fresh mint

Handful of flat leaf parsley chopped

100g Goats cheese, broken into small pieces

Salt and pepper

• Grease and line a loaf tin with baking paper.
• Blanch/steam asparagus for 2 minutes and plunge into cold water and dry off with a tea towel.
• Cut the asparagus in half and retaining the spear ends, chop the remainder of it.
• In a large mixing bowl add flour,onion, chopped asparagus, eggs, salt and pepper, goat and tasty cheeses, herbs, oil, lemon zest and lemon juice, peas. Mix together and spoon into your prepared loaf tin. Smooth the top and lay the retained spears across the top forming a nice pattern.
• Bake in pre heated oven for 45 - 50 minutes, until nicely browned on the top. 
• Allow to cool slightly before removing from the tin by lifting the baking paper. Serves 6 - 8. Eat hot or cold and it is only 250 calories per slice.

Answers

1. Cucurbita, 2. 25 calories, 3. True, 4. False - the female flower has the fruit. The male flowers are the ones used for cooking. 5. d - you can get them in all of these colours plus variegated ones.