Pont Noir

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Vegetable Dishes
by maryr • Sat 18 Oct 2008 01:18
Here's my contribution - We serve this in our restaurant and it is very popular. This is a Limousin dish.

Pate de Pomme de Terre

2 x ready rolled puffed pastry (Pâte Feuilletée)
7 large cooked potatoes, peeled and sliced
1 onion, chopped and sautéed in oil and butter
300ml Crème Fraîche
100ml cream
Salt and pepper
Chopped parsley

Combine the crème fraîche, cream and a generous amount of salt and pepper.
Place a sheet of pastry on base of 12” round tin. Cover with a layer of sliced potatoes, parsley, half the cooked onion and half the seasoned crème fraîche and cream.
Add another layer of sliced potatoes, parsley and remainder of onion and crème fraîche.
Cover with another layer of potatoes and then top with pastry. Brush with milk.

Cook at 180oC/350oF/Gas5 for 40 minutes.
Serve hot or cold.
Nov 2007
Re: Vegetable Dishes
by Goose • Fri 10 Jul 2009 15:06

Serves 4 - 6
Preparation time 20 minutes. Cooking time about 1 hour .

1 small red cabbage
25g butter
1 large onion, finely sliced
½ tsp ground allspice
¼ tsp freshly grated nutmeg
1 Bramley/Granny apple, peeled, cored and grated
2 glasses of red wine + 2 tblspns balsamic vinegar
2 tbsp light muscovado sugar
2 tbsp redcurrant jelly (optional)
Salt & Pepper

Finely slice the cabbage, discarding the core and any thick white / tough pieces.

Melt the butter in a pan with a tight-fitting lid over a medium heat. Cook the onion uncovered for 5 minutes until soft but not browned.

Stir in the spices then add the cabbage, apple, red wine vinegar and sugar plus 100ml cold water. Stir until thoroughly mixed and the sugar has dissolved. Season generously.

Bring to the boil, then cover tightly and simmer for about 1 hour, stirring occasionally, until the cabbage is very tender and the liquid has evaporated.

Stir in the redcurrant jelly, (optional) allow to melt, then serve.

Get ahead:

If you make this ahead, reheat it in the pan. Stir in 2-3 tablespoons of cold water, cover and cook gently over a medium heat for 5-10 minutes, stirring occasionally until piping hot.
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Mar 2005
Re: Vegetable Dishes
by Goose • Fri 10 Jul 2009 15:08
Cauliflower Cheese

Cook cauliflower, drain well and place in ovenproof dish then preheat oven to 200C

Make a white sauce by putting approx 400mls of milk into a saucepan.

After heating the milk for a few minutes, add bechamel sauce granules. Put in enough to make it to a thick sauce consistency.

Then add salt and pepper and about 2 handfuls of grated cheese. Bring it all to the boil, but keep stirring as it will burn. If the sauce gets too thick, just add more milk.

Pour the sauce over the cauliflower, add some more grated cheese on top and then put into the oven for approx 20-25 minutes until bubbling and brown (on about 200 C).
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Mar 2005
Re: Vegetable Dishes
by Goose • Fri 10 Jul 2009 15:11
Yummy Gratin Dauphinois

1 kg potatoes
1 clove garlic crushed
100 gm butter
20 fl oz single cream
Sea salt, black pepper and nutmeg (muscade)
100 gm grated Gruyère cheese (I used a 150 gm bag)

Preparation time = 1 hour !! Cooking Time = 1 hr 30 - 45 minutes

Preheat oven to 150C / gas 2

1. Peel potatoes and slice finely using mandolin;

2. Rub large shallow ovenproof dish with the garlic clove and a little butter (I used large blue oblong dish)

3. Place remaining butter with the cream in a large saucepan and bring just to the boil. Finely dice what’s left of the garlic clove (or use another) and add it to the butter and cream along with the seasoning and the potato slices;

4. Gently simmer for 8 minutes then take off the heat and add most of the cheese to the pan of cream and potatoes and stir in well.

5. Transfer to the prepared dish spreading it out evenly with spatula. Sprinkle the rest of the cheese on top with a little black pepper and bake in oven for approx 1 1/2 hours.
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Mar 2005
Re: Vegetable Dishes
by 3placedesarbres • Mon 30 Aug 2010 15:21
Puy de Dôme Pie

[img]http://vegetarianandveganfrance.files.w ... maller.jpg[/img]

We live just over an hour away from the amazing Puy de Dôme. This vegan take on the shepherd’s pie, using puy lentils and aduki beans, is our tribute to this natural monument.

200g aduki beans (soaked over night – or in boiling water for 3 hours) and cooked on a rolling boil for about 45 mins (or 400g of tinned aduki beans)
200g puy lentils (rinsed in cold water) cooked for 25minutes (or 400g of brown or green lentils)
1 Large onion (diced)
2 large carrots (diced)
4 medium mushrooms (diced)
4 plump cloves of garlic, chopped)
1 carton of passata
1 tblsp tomato purée
1 cube veg bouillon (or tsp of veg bouillon powder)
200mls red wine
2 tsp sweet paprika
½ tsp hot paprika
½ tsp smoked paprika
Tsp chopped fresh thyme
Tsp oregano
Lots of black pepper

Fry the onion and mushrooms in olive (or sunflower) oil until the onions are soft. Add the garlic. Add carrots.
Add wine and herbs (if dried)
Bring to boil then turn down heat and cook until carrots start to soften (about 5-10mins).
Add the rest of the ingredients. Simmer gently, adding water from the potatoes (see below), if necessary until it resembles a thick stew (bear in mind that more water will be absorbed during the oven cooking process.

1 ½ kg potatoes – pealed chopped quite small and boiled, with ¼ tsp salt, until soft. Drain and reserve the liquid to add to the mixture above, as required.
Put 50 cl of the liquid back into the potatoes. Add 25mls of whichever milk you prefer (we like oat-milk for this recipe) 1 tsp grainy mustard. 1 heaped tsp hot Dijon mustard (add more or less to your taste). 1 tblsp vegan margarine. Mash until you can mash no more. The mash should be creamy. (If you want you can add cooked finely chopped leaks or onions to the mash)

Set the oven to 180 degrees c
Take 4 -6 cocottes (or if you want one rectangular lasagne dish). Distribute the bean mixture between the cocottes.
Pile the mash on top of the mixture and fashion it into a volcano shape (this is playing with your food – don’t tell your mother!).
Once your artistic masterpieces are complete sprinkle with some paprika (this together with the leaks – if you have added them to the mash – will give the appearance of vegetation growing up the Puy. Kind of.)
Pop in the oven for 30 minutes, until the mashed potato is browned.
Serve with green beans, peas or salad.
Dec 2009
Re: Vegetable Dishes
by maryr • Wed 05 Dec 2012 14:05
Cashew Nut Roast with Apricot Stuffing

150ml vegetable stock
1 large onion
4 tomatoes, peeled and chopped
1tbsp sunflower oil
4oz9225g) wholemeal breadcrumbs
8oz(225g) ground cashew nuts
Pinch of mixed herbs, pinch salt, black pepper, nutmeg
1½ beaten eggs
Apricot Stuffing
6oz(170g) dried apricots, 1tbsp lemon juice
1oz butter, pinch salt, ½tsp mixed spice
2oz(50g) whoilemeal breadcrumbs
½ beaten egg
For preparing tin – 1oz butter, 1oz sesame seeds

For stuffing – cover he apricots with water and soak for 4 hours. Simmer for 30 mins. Drain and chop, add lemon juice, butter, breadcrumbs, egg and seasoning. Mix well. Fry onion and tomatoes in oil until soft, add stock, remove from the heat. In a large bowl combine the breadcrumbs, nuts, herbs, seasoning, onion and tomato mixture and eggs. Generously oil a 1½lb loaf tine with butter and sprinkle with sesame seeds. Spoon in half the mixture, add the apricot stuffing, then cover with remaining mixture. Bake @ 190C/375F/gas 5 for 40minutes. Leave to cool in the tin for 10 minutes before turning out.

Raisin Spinach & Nut Pie

1 small onion, peeled and finely chopped
1tbsp vegetable oil
1 clove garlic, peeled and crushed
1lb(450g) frozen spinach, defrosted and squeezed dry
12oz(350g) potato, peeled and coarsely grated
8oz(225g) cheddar cheese coarsely grated
5oz(150g) raisins
3oz(75g) cashew nuts (or pine nuts)
2tbsp chopped fresh basil or 1tbsp dried
1 egg beaten, Salt and pepper
1lb(450g) puff pastry
Milk or beaten egg to glaze

Preheat oven 220C/425F/gas7
Saute the onion until soft but not browned, add the garlic and cook for 2 mins. In a large mixing bowl combine the onions and garlic with the remaining ingredients (except the pastry). Roll out 2/3 pastry and line a 7” springform tin. Place the mixture in the pastry and press down gently. Roll out the remaining pastry and place on top , seal and flute the edges. Glaze with milk or beaten egg. Bake for 10 mins then reduce the oven to 180C/350F/Gas4 and cook until golden brown on top.
Nov 2007
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