Vegan Green Lentil,White Cabbage & Onion Pie
Something old and something new today. I fancied a pie today, so I did us a green lentil, white cabbage and onion one, seasoned with sweet chilli sauce and mustard. This was originally invented for Meal Plan 8. I couldn’t be naffed making individual pies, so I made one 20cm one, and we had that with runner beans from the garden. I used olive oil in the pastry rather than rapeseed oil, which I usually use. The pastry today was exceptionally short, was it the oil? I couldn’t taste the olive oil either, which I was hoping to. If it is of interest, this pie is vegan.
A plum jam breadcrumb pudding
I am making efforts to use up some of my many supplies. So when I saw this recipe in Hugh Fearnley-Whittingstall’s Love Your Leftovers book, I thought I’d give it a try.
Ingredients I used
This is my version of Hugh’s recipe.
I used some ancient home made plum jam instead of marmalade. From the original recipe, the cream in the pot was a bit short of 200ml and the jam wasn’t quite 300g. I didn’t want to faff about with spare egg whites, so I used 3 whole eggs. The breadcrumbs in the freezer weren’t enough either, so I got a couple of slices out of the freezer and chopped them up very small. The original adds a solitary teaspoon of Drambuie. I’m not quite sure that a teaspoon is worth adding. But in any event, I didn’t add any alcohol, although if I did, it would be more like a good splosh
Would be worth trying oil in this too, instead of butter / margarine
I’m explaining this to show that recipes are amenable to adaptation
I cooked it in the oven. I didn’t use a Bain Marie as I have a fancy pants steam oven, I used one of the steam functions as I thought that would do much the same job. It did. The resultant pud was absolutely delicious! Utterly light, on the abstemious side of sweet and far far too moreish! 😋😋😋 Defininitely a keeper that one. Really pleased as it means I can use up lots of my store of jam. Hugh suggests using fruit compote in a different version and I can see how well that could work. You could use up all kinds of small quantities of fruit by making a compote with it. It’s blackberrying season now, and wouldn’t a blackberry and apple version be scrummy!
(originally written in 2015) I had an email today from Approved Food telling me that they had Maggi coconut milk on special, today only. I bought lots and lots and lots of it ages ago and am down to my last two boxes now. So when they said they had some for 99p (about £3.50 in the shops), I went over to the website and got lots more boxes. Stocked up again for the foreseeable future – hooray!
- 10 g butter 2p
- 3 eggs 30p
- 200 ml double cream 65p
- 100 g sugar 6p
- 150 g breadcrumbs using a value loaf, 9p
- 300 g jam I used homemade. If you have to buy the jam, value jam at 45p a jar, would cost 30p
- Butter a 1.5 litre dish
- The jam, marmalade or whatever you are using, needs to be the consistency of a thick compote. If it's thicker than that, let it down with a little water
- Separate the eggs
- Mix the jam with the egg yolks, cream and sugar until thoroughly blended
- In a scrupulously clean bowl, whisk the egg whites to the soft peak stage
- Set aside a heaped tablespoon of breadcrumbs
- Stir all the rest of the breadcrumbs into the mix
- Gently fold the whisked egg whites into the mixture
- Sprinkle the remaining breadcrumbs over
- Stand the dish in roasting tin and pour boiling water into the tin until it is halfway up the sides of the dish
- Bake at 180° / Fan 160°/ Gas 4 for 50-60 minutes until set. There should still be a bit of a quiver Click to start a 50 minute timer
- Remove from the roasting tin and dust with icing sugar. Serve on its own, or with a dollop of cream, yogurt or ice cream
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I’m a perpetual dieter, and to help with that endeavour, there is now also a Thrifty Lesley dieting group, a lovely, growing community