My word, whatever it is, it sure does fly!!
We are only allocated a certain amount of time on this earth, and that time is divided into 24 hours per day. What we do with this time, is entirely up to us. No, this is not suddenly a philosophy blog, I'm just sharing... Sometimes, (...times... get it?) we have to TAKE time. You cannot wait until you have enough time - you will never have enough time. It can't be stored, you can't save it for later... When you have it, you have to use it!!
I want cook and bake (among many, many other things). I want to blog about my cooking, and I want to publish a recipe book. So, I am TAKING time, and will accomplish just that.
What do YOU want to do?
Today's recipe is a Mince Pie with a Yoghurt crust. It is something different, but still very delicious, easy to make, and can be made with the budgeted version, or the more delectable version... I have run out of soya sauce, and have started substituting it with worcestershire sauce, and I am impressed. It browns just as nicely and tastes just as great.
Ingredients
500g mince
2tbs worcestershire sauce/soya sauce
1tbs spice for mince
1 onion, cubed
1 can tomato & onion
1 packet Mushroom soup
600ml water
1/3cup flour
salt & pepper
Topping
4 eggs
500ml plain yoghurt / amasi
1/3cup flour
salt & pepper
Method
1. Heat a pan to hot, add the mince and stir it, loosening it well, until browning.
2. Add the worcestershire sauce/soya sauce, & spice for mince.
3. Brown the mince well, make sure it is well loosened.
4. Add the onion, mix.
5. Add the mushroom soup to the 600ml warm water and dissolve. Add to the mince.
6. Cook on slow heat for about 15 min, until it begins to thicken.
7. Add the flour and whisk it in. Stir continuously top prevent it from sticking or burning.
8. Whisk together the eggs, yoghurt/amasi, flour, salt & pepper to taste.
9. Scoop the mince into a baking dish, or several individual dishes.
10. Pour the topping over the back of a spoon onto the mince (this prevents it from making a hole in the mince).
11. Bake in an oven @ 160degrees C, until the topping is set.
12. Switch on the grill, up the temp to 200, and grill until lightly browned.
Serve warm!!
Optional Extras
250g/ punnet mushrooms, sliced
green pepper, cubed
1 rind feta
1/2cup cheddar cheese, grated
Add the mushrooms, green pepper and feta with the onion to the mince.
Add the cheddar cheese to the egg mixture and blend in a blender to make it fine.
Yours in oil and veggies
Risch
