I'd never heard of this until this week.

Our local council is having a campaign to reduce food waste and
distributed a little cookery book which contains this recipe

http://ni.lovefoodhatewaste.com/node/3958

Which I made yesterday. It's easy cheap and tasty, will make it
again.

I used one each of onion, apple and leek. Thought two apples might be
too much for the pie case. Used milk not yoghurt. Added some mixed
herbs.

I'd never made an olive-oil pastry before and to begin with it did
not seem promising. However, as you mix the ingredients they easily
blend and firm up, and after chilling (as long as it took to make the
filling) it was rollable, just slightly stickier than my usual
butter/lard pastry. However, incredibly quick to mix the dough and ideal
for anyone who struggles with pastry making. The resulting pastry case
was pleasantly light and crispy, does taste distinctly of olive oil.
This may reflect the kind I use (EVOO).

Janet UK

On Sun, 14 Apr 2013 14:34:31 +0100, Janet > wrote:

>
>
> I'd never heard of this until this week.
>
> Our local council is having a campaign to reduce food waste and
> distributed a little cookery book which contains this recipe
>
> http://ni.lovefoodhatewaste.com/node/3958
>
> Which I made yesterday. It's easy cheap and tasty, will make it
> again.
>
> I used one each of onion, apple and leek. Thought two apples might be
> too much for the pie case. Used milk not yoghurt. Added some mixed
> herbs.
>
> I'd never made an olive-oil pastry before and to begin with it did
> not seem promising. However, as you mix the ingredients they easily
> blend and firm up, and after chilling (as long as it took to make the
> filling) it was rollable, just slightly stickier than my usual
> butter/lard pastry. However, incredibly quick to mix the dough and ideal
> for anyone who struggles with pastry making. The resulting pastry case
> was pleasantly light and crispy, does taste distinctly of olive oil.
> This may reflect the kind I use (EVOO).
>
That sounds very interesting! I have all the ingredients on hand and
may try making a small one soon. I just bought some grape seed oil,
which has a neutral flavor, so I'll use that instead of my old standby
EVOO. Thanks for the idea.

Back at ya with this delicious recipe (I loved the combination, but
hubby was not convinced the filling combo was a good idea). I'll
leave the squash out next time and see how he reacts to it.
http://pictureperfectmeals.com/apple...ons-and-bacon/
I used my own pastry recipe, not the one here... mine doesn't use an
egg.

--
Food is an important part of a balanced diet.

In article >,
says...
> http://pictureperfectmeals.com/apple...ons-and-bacon/
>

That sounds good, I love butternut squash

Janet UK

On Apr 14, 8:34*am, Janet > wrote:
> *I'd never heard of this until this week.
>
> *Our local council is having a campaign to reduce food waste and
> distributed a little cookery book *which contains this recipe
>
> http://ni.lovefoodhatewaste.com/node/3958
>
> * *Which I made yesterday. It's easy cheap and tasty, will make it
> again.
>
> * *I used one each of onion, apple and leek. Thought two apples might be
> too much for the pie case. Used milk not yoghurt. Added some mixed
> herbs.
>
> * *I'd never made an olive-oil pastry before and to begin with it did
> not seem promising. However, as you mix the ingredients they easily
> blend and firm up, and after chilling (as long as it took to make the
> filling) *it was rollable, just slightly stickier than my usual
> butter/lard pastry. However, incredibly quick to mix the dough and ideal
> for anyone who struggles with pastry making. The resulting pastry case
> was pleasantly light and crispy, does taste distinctly of olive oil.
> This may reflect the kind I use (EVOO).
>
> * *Janet UK

Looks like quiche to me, only with root veg.

N.

On Sun, 14 Apr 2013 14:34:31 +0100, Janet > wrote:

>
>
> I'd never heard of this until this week.
>
> Our local council is having a campaign to reduce food waste and
>distributed a little cookery book which contains this recipe
>
>http://ni.lovefoodhatewaste.com/node/3958
>
> Which I made yesterday. It's easy cheap and tasty, will make it
>again.
>
> I used one each of onion, apple and leek. Thought two apples might be
>too much for the pie case. Used milk not yoghurt. Added some mixed
>herbs.
>
> I'd never made an olive-oil pastry before and to begin with it did
>not seem promising. However, as you mix the ingredients they easily
>blend and firm up, and after chilling (as long as it took to make the
>filling) it was rollable, just slightly stickier than my usual
>butter/lard pastry. However, incredibly quick to mix the dough and ideal
>for anyone who struggles with pastry making. The resulting pastry case
>was pleasantly light and crispy, does taste distinctly of olive oil.
>This may reflect the kind I use (EVOO).
>
> Janet UK

Thanks, that sounds an easy method to remember. Does the milk form
any kind of 'sauce' with the cheese or does it just moisten the
ingredients?
Janet US

In article >,
says...
>
> On Sun, 14 Apr 2013 14:34:31 +0100, Janet > wrote:
>
> >
> >
> > I'd never heard of this until this week.
> >
> > Our local council is having a campaign to reduce food waste and
> >distributed a little cookery book which contains this recipe
> >
> >http://ni.lovefoodhatewaste.com/node/3958
> >
> > Which I made yesterday. It's easy cheap and tasty, will make it
> >again.
> >
> > I used one each of onion, apple and leek. Thought two apples might be
> >too much for the pie case. Used milk not yoghurt. Added some mixed
> >herbs.
> >
> > I'd never made an olive-oil pastry before and to begin with it did
> >not seem promising. However, as you mix the ingredients they easily
> >blend and firm up, and after chilling (as long as it took to make the
> >filling) it was rollable, just slightly stickier than my usual
> >butter/lard pastry. However, incredibly quick to mix the dough and ideal
> >for anyone who struggles with pastry making. The resulting pastry case
> >was pleasantly light and crispy, does taste distinctly of olive oil.
> >This may reflect the kind I use (EVOO).
> >
> > Janet UK
>
> Thanks, that sounds an easy method to remember. Does the milk form
> any kind of 'sauce' with the cheese or does it just moisten the
> ingredients?
> Janet US

By the time it's cooked the milk and egg have just about disappeared,
so there's no "sauce" effect.. all you see are the veg, bacon and a bit
of cheese. So not like quiche, Nancy.

Janet UK

On Apr 14, 1:38*pm, Janet > wrote:
> In article >,
> says...
>
>
>
>
>
>
>
>
>
>
>
> > On Sun, 14 Apr 2013 14:34:31 +0100, Janet > wrote:
>
> > > I'd never heard of this until this week.
>
> > > Our local council is having a campaign to reduce food waste and
> > >distributed a little cookery book *which contains this recipe
>
> > >http://ni.lovefoodhatewaste.com/node/3958
>
> > > * Which I made yesterday. It's easy cheap and tasty, will make it
> > >again.
>
> > > * I used one each of onion, apple and leek. Thought two apples might be
> > >too much for the pie case. Used milk not yoghurt. Added some mixed
> > >herbs.
>
> > > * I'd never made an olive-oil pastry before and to begin with it did
> > >not seem promising. However, as you mix the ingredients they easily
> > >blend and firm up, and after chilling (as long as it took to make the
> > >filling) *it was rollable, just slightly stickier than my usual
> > >butter/lard pastry. However, incredibly quick to mix the dough and ideal
> > >for anyone who struggles with pastry making. The resulting pastry case
> > >was pleasantly light and crispy, does taste distinctly of olive oil.
> > >This may reflect the kind I use (EVOO).
>
> > > * Janet UK
>
> > Thanks, that sounds an easy method to remember. *Does the milk form
> > any kind of 'sauce' with the cheese or does it just moisten the
> > ingredients?
> > Janet US
>
> * *By the time it's cooked the milk and egg have just about disappeared,
> so there's no "sauce" effect.. all you see are the veg, bacon and a bit
> of cheese. So not *like quiche, Nancy.
>
> * *Janet UK

It's like quiche I make sometimes, so loaded with bacon, onion, green
pepper and cheese, it's hard to find the milk and egg. LOL.

N.

Il 14/04/2013 15:34, Janet ha scritto:

> for anyone who struggles with pastry making. The resulting pastry case
> was pleasantly light and crispy, does taste distinctly of olive oil.
> This may reflect the kind I use (EVOO).

A friend makes pastry with oil, she says the best ones are the expensive
delicate EVO oils from liguria and the cheapo no-taste EVO oils one
finds in supermarkets

In article >, says...
>
> Il 14/04/2013 15:34, Janet ha scritto:
>
> > for anyone who struggles with pastry making. The resulting pastry case
> > was pleasantly light and crispy, does taste distinctly of olive oil.
> > This may reflect the kind I use (EVOO).
>
> A friend makes pastry with oil, she says the best ones are the expensive
> delicate EVO oils from liguria and the cheapo no-taste EVO oils one
> finds in supermarkets

Thanks I'll try that

Janet UK