I know it sounds like whenever I cook for my brother it is a bribe, this is really not true. No it isn’t. This time it was only part-bribe to let us play videogames when we visited his apartment, and part-thank you for letting us stay in said apartment.
A thank you that I hope lasted at least 4 days, as it was in danger of being finished within one sitting. Please don’t eat 500g of pasta in one sitting, it somehow seems a little scary. Imagine a pasta-monster, and by that I mean a human-sized macaroni with arms and legs. Scary, right? Don’t do it. Even though the mac and cheese is tasty enough to.
Anyway this was a pretty easy recipe which I later passed on to my bro (I was expecting it to be much harder!)
Note the basic ratio of milk to cheese is around 1:1.5 to 1:2, with a couple of tablespoons of flour (any type – corn or normal).
A 500g bag of pasta – small shapes are better because they hold the sauce
1.5 cups milk
2 – 3 cups cheese – cubed is fine, or grated, it just needs to melt.
2 tablesp flour – corn or all purpose
0.5 – 1 teasp black pepper, to taste
Salt to taste
A dash of chilli flakes
Mix-ins: see below. I used leeks and lamb sausage.
Cook the pasta.
Warm 1 cup milk over medium heat in a pot.
Mix flour into the remaining ½ cup of milk
When steam starts to rise from the hot milk in the pot, pour in the rest of the flour-milk mixture.
Whisk / stir until it thickens to the consistency of cream / custard.
Drop the heat to low.
Stir in the cheese, pepper, salt, and chilli flakes. Mix until all the cheese is melted.
Taste and season as needed.
Turn off the heat and dump all the pasta + additional mix-ins into the pot.
Stir well until the sauce coats the pasta.
(Eating can start here J )
Optional: Put into an oven proof dish and top with more cheese – parmesan works nicely.
Put it in a toaster oven / oven at around 200 deg C for 20 minutes or so until the cheese topping crusts and browns.
In terms of mix-ins, I added the following:
Wash leeks. Slice and fry in a little oil until soft and a little charred at the edges.
Or is it a galette? I don’t know what the rules are for naming pies. It is in a pastry. Therefore, it is a pie. Feel free to elucidate if you know the pie-rules. Don’t report me to the pielice (get it, pie-lice/po-lice?) Let’s leave it on that terribly embarrassing note and proceed to the recipe, shall we?
This is a pretty flexible recipe. The only requirement is that the filling is dry and solid enough that it is able to stand by itself in the centre of the puff pastry and not leak out. And the smoked cheese really adds something. By adding something, I mean in the sense of fancy food bloggers “oh my goodness, it really adds a special something!!!” as opposed to the view that, of course, if you add cheese then you are adding ‘something’, i.e. cheese, to the pie.
I think this is one of the tastiest pies I’ve made so far, and it tasted awesome over the next 4 days as cold lunch. If you want to crisp up the pastry again, reheat it in the toaster oven for a couple of minutes.
Seafood Leek Smoked Cheese Galette
1 sheet puff pastry
2 handfuls of grated smoked cheese – I only had enough for 1 handful, so I used a second handful of cheddar
1 handfuls mixed seafood
2 small fillets of fish
3 large leeks
1 tablesp balsamic vinegar
1/2 tablesp sugar
1-2 teasp black pepper
A pinch of salt
A dash of chilli flakes
1 egg + a splash of milk for the eggwash
Oven temperature: 180 degrees C
Slice the leeks and fry over medium heat with a little oil until soft. Add the sugar and balsamic vinegar, and continue to heat until the leeks caramelise slightly on the edges.
Mix the egg, cheese, leek, salt, pepper, and chilli flakes – reserve a couple of tablespoons of cheese for later. Add the mixed seafood.
Place the puff pastry on a sheet of baking paper, and scoop the pie filling into the centre of the sheet of pastry. Leave around 2 inch clearance on each side of the filling.
Cut the fillets into strips, and place on top of the filling, skin up (if the fillets have skin).
Fold up the edges of the puff pastry into a pie shape, starting with one corner and working around until all sides are folded up. Take a look at the picture above for an idea of how to fold it up.
Sprinkle the remaining cheese over the assembled pie. Rub a little eggwash (egg mixed with milk) on the exposed puff pastry.
Bake for 40 minutes, until the pie is a nice golden colour.
Pie is not really a thing that one can say no to. And today, in the silence of the still morning, amongst the clackings of my keyboard, I suddenly decided: I want pie.
Why? Does pie need a why? One can never deny the pie.
* end of self indulgent poorly written rhyming *
Also, I work from home at present and so I can do these odd things like make pie in the middle of the day. Of course, that means I am back here at the computer working at midnight. Very clever. The sacrifices we make for pie, sigh. (Pie? Sigh? Geddit? snigger snigger)
Caramelised Leek and Feta Pie with Zaatar Crust
I had leeks in the fridge so cobbled something together. I didn’t like the pie crust I used, and will update the recipe when I find one that I do like.
2 tablesp balsamic vinegar
1 tablesp sugar
Approx 1/2 cup feta, cut into small cubes
1 portion of your favourite savoury pie dough + 1 tablespoon zaatar
When you make your pie dough, add the zaatar to the flour and then continue to prepare the pie crust as per normal.
Slice the leeks so they are approx 3cm long each. Stand them all up in a frying pan. Pour over a little oil and fry them standing up that way for 5 minutes on medium-high heat.
Slosh the vinegar into the pan, and wait for a couple of minutes so it drys a little. Then sprinkle in the salt.
If you want, gently flip all the little leek cylinders upside down, so both sides char. The easiest way to do this is with a pair of chopsticks, in my opinion
When cooked (and the pie crust is ready to be filled), arrange in the pie crust and place cubes of feta between the bits of leek.
Whisk the eggs and milk together. Pour over the leeks into the pie crust.
Bake for around 15-20 minutes until browned. Use the same temperature as required by your pie crust.
Sometimes you want real food, and sometimes you make pasta. Don’t get me wrong, I’m not saying pasta isn’t food. All I’m saying is that the times I make pasta don’t seem to be the times when I’m exceptionally excited / ambitious about cooking. Pasta fulfills a very important role as “standby food”.
I make pasta when:
I’m tired and I can’t be bothered to cook
There is nothing in the cupboard and I don’t feel like shopping
I’m being cheap because I just bought something fancy and used up the rest of my food budget for the month
I want to do as little washing up as possible because it’s cold outside and I’m cold and washing up makes me cold (yes, I hate the cold)
I’m not really hungry but it’s dinnertime and the auntie who lives in my brain is forcing me to have a so-called square meal
I’m totally misjudging pasta here because it’s really quite satisfying. Especially when it has bouncy bouncy prawns in it.
Chilli, Leek, and Prawn Pasta
Inspired by a combination of Taste.com.au, and The Age. Neither of them did exactly what I wanted though, much editing ensued.
3-4 servings of pasta – spaghetti or similar is better
5 cloves garlic
200g prawns – shelled
1.5 tablesp lemon juice, or to taste
Salt and pepper to taste
Parmesan to sprinkle, I like lots
Peel the prawns and let them sit in a bowl of icy cold water to ensure optimum bounciness while maintaining laziness. For a true bouncy prawn you apparently need to marinade at pH9.
Cook the pasta. Drain and set aside. Keep a little cup of the pasta water.
Dump the peeled garlic and chilli (with the stem and end cut off) into the chopper for a quick whiz. Start frying in a couple of tablespoons of olive oil over medium heat. Add a pinch of salt too.
Slice the leek into rounds. Throw away the super hard green part. When the garlic goes golden, throw the leeks into the pan.
Once the leeks soften, add the prawns. Keep going until they’re just cooked.
Put the pasta into the pan and mix it all up. Add a little pasta water to get the sauce moving.
Season with lemon, salt and pepper to taste.
Remove from heat and sprinkle with parmesan. Toss and enjoy for dinner, and tomorrow’s lunch.