The cover of the 2002 edition of this cookbook. Looks really
good to me. Nowhere in the book is there a hint about what it
is or a link to a recipe. And I'm not sure what to call it / what
the exterior is made of so am reluctant to just wing it. Tomato
sponge cake? Really? Filled frittata?

<http://i1196.photobucket.com/albums/aa407/Silvar_Beitel/RFC/IMG_0742_1_zpsbvq5yoks.jpg>

Anyone wanna play sleuth / ID the generic type / provide a recipe?

--
Silvar Beitel

> wrote in message
...
> The cover of the 2002 edition of this cookbook. Looks really
> good to me. Nowhere in the book is there a hint about what it
> is or a link to a recipe. And I'm not sure what to call it / what
> the exterior is made of so am reluctant to just wing it. Tomato
> sponge cake? Really? Filled frittata?
>
> <http://i1196.photobucket.com/albums/aa407/Silvar_Beitel/RFC/IMG_0742_1_zpsbvq5yoks.jpg>
>
> Anyone wanna play sleuth / ID the generic type / provide a recipe?

Summer pudding

http://www.bbcgoodfood.com/recipes/4516/summer-pudding

--
http://www.helpforheroes.org.uk/shop/

On Thu, 26 Feb 2015 17:26:36 -0000, "Ophelia"
> wrote:

>
>
> > wrote in message
> ...
> > The cover of the 2002 edition of this cookbook. Looks really
> > good to me. Nowhere in the book is there a hint about what it
> > is or a link to a recipe. And I'm not sure what to call it / what
> > the exterior is made of so am reluctant to just wing it. Tomato
> > sponge cake? Really? Filled frittata?
> >
> > <http://i1196.photobucket.com/albums/aa407/Silvar_Beitel/RFC/IMG_0742_1_zpsbvq5yoks.jpg>
> >
> > Anyone wanna play sleuth / ID the generic type / provide a recipe?
>
> Summer pudding
>
> http://www.bbcgoodfood.com/recipes/4516/summer-pudding

Really? Those dark things aren't black olives and that red stuff
isn't tomato sauce?

--
A kitchen without a cook is just a room

On Thursday, February 26, 2015 at 12:26:58 PM UTC-5, Ophelia wrote:
> > wrote in message
> ...
> > The cover of the 2002 edition of this cookbook. Looks really
> > good to me. Nowhere in the book is there a hint about what it
> > is or a link to a recipe. And I'm not sure what to call it / what
> > the exterior is made of so am reluctant to just wing it. Tomato
> > sponge cake? Really? Filled frittata?
> >
> > <http://i1196.photobucket.com/albums/aa407/Silvar_Beitel/RFC/IMG_0742_1_zpsbvq5yoks.jpg>
> >
> > Anyone wanna play sleuth / ID the generic type / provide a recipe?
>
> Summer pudding
>
> http://www.bbcgoodfood.com/recipes/4516/summer-pudding
>
> --
> http://www.helpforheroes.org.uk/shop/

Don't think so.

I see artichokes, ripe olives, and either sun-dried tomato or red bell
pepper slices in the filling. Perhaps some onion and chopped basil.
Basil leaves as garnish.

--
Silvar Beitel

> wrote in message
...
> On Thursday, February 26, 2015 at 12:26:58 PM UTC-5, Ophelia wrote:
>> > wrote in message
>> ...
>> > The cover of the 2002 edition of this cookbook. Looks really
>> > good to me. Nowhere in the book is there a hint about what it
>> > is or a link to a recipe. And I'm not sure what to call it / what
>> > the exterior is made of so am reluctant to just wing it. Tomato
>> > sponge cake? Really? Filled frittata?
>> >
>> > <http://i1196.photobucket.com/albums/aa407/Silvar_Beitel/RFC/IMG_0742_1_zpsbvq5yoks.jpg>
>> >
>> > Anyone wanna play sleuth / ID the generic type / provide a recipe?
>>
>> Summer pudding
>>
>> http://www.bbcgoodfood.com/recipes/4516/summer-pudding
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
> Don't think so.
>
> I see artichokes, ripe olives, and either sun-dried tomato or red bell
> pepper slices in the filling. Perhaps some onion and chopped basil.
> Basil leaves as garnish.

lol I know, but I though it might give you something to play and an idea of
how it was made.
--
http://www.helpforheroes.org.uk/shop/

On Thursday, February 26, 2015 at 1:07:17 PM UTC-5, Ophelia wrote:
> > wrote in message
> ...
> > On Thursday, February 26, 2015 at 12:26:58 PM UTC-5, Ophelia wrote:
> >> > wrote in message
> >> ...
> >> > The cover of the 2002 edition of this cookbook. Looks really
> >> > good to me. Nowhere in the book is there a hint about what it
> >> > is or a link to a recipe. And I'm not sure what to call it / what
> >> > the exterior is made of so am reluctant to just wing it. Tomato
> >> > sponge cake? Really? Filled frittata?
> >> >
> >> > <http://i1196.photobucket.com/albums/aa407/Silvar_Beitel/RFC/IMG_0742_1_zpsbvq5yoks.jpg>
> >> >
> >> > Anyone wanna play sleuth / ID the generic type / provide a recipe?
> >>
> >> Summer pudding
> >>
> >> http://www.bbcgoodfood.com/recipes/4516/summer-pudding
> >>
> >> --
> >> http://www.helpforheroes.org.uk/shop/
> >
> > Don't think so.
> >
> > I see artichokes, ripe olives, and either sun-dried tomato or red bell
> > pepper slices in the filling. Perhaps some onion and chopped basil.
> > Basil leaves as garnish.
>
> lol I know, but I though it might give you something to play and an idea of
> how it was made.

Hmm. I may have rejected your hint too quickly!

The "crust" may indeed be slices of bread, soaked in tomato goo or
brushed with it after baking or par-baking. Quite plausible.

Good thinking! Thanks!

--
Silvar Beitel

> wrote in message
...
> On Thursday, February 26, 2015 at 1:07:17 PM UTC-5, Ophelia wrote:
>> > wrote in message
>> ...
>> > On Thursday, February 26, 2015 at 12:26:58 PM UTC-5, Ophelia wrote:
>> >> > wrote in message
>> >> ...
>> >> > The cover of the 2002 edition of this cookbook. Looks really
>> >> > good to me. Nowhere in the book is there a hint about what it
>> >> > is or a link to a recipe. And I'm not sure what to call it / what
>> >> > the exterior is made of so am reluctant to just wing it. Tomato
>> >> > sponge cake? Really? Filled frittata?
>> >> >
>> >> > <http://i1196.photobucket.com/albums/aa407/Silvar_Beitel/RFC/IMG_0742_1_zpsbvq5yoks.jpg>
>> >> >
>> >> > Anyone wanna play sleuth / ID the generic type / provide a recipe?
>> >>
>> >> Summer pudding
>> >>
>> >> http://www.bbcgoodfood.com/recipes/4516/summer-pudding
>> >>
>> >> --
>> >> http://www.helpforheroes.org.uk/shop/
>> >
>> > Don't think so.
>> >
>> > I see artichokes, ripe olives, and either sun-dried tomato or red bell
>> > pepper slices in the filling. Perhaps some onion and chopped basil.
>> > Basil leaves as garnish.
>>
>> lol I know, but I though it might give you something to play and an idea
>> of
>> how it was made.
>
> Hmm. I may have rejected your hint too quickly!
>
> The "crust" may indeed be slices of bread, soaked in tomato goo or
> brushed with it after baking or par-baking. Quite plausible.
>
> Good thinking! Thanks!

Report back if you do it?

--
http://www.helpforheroes.org.uk/shop/

On Thursday, February 26, 2015 at 10:14:33 AM UTC-8, wrote:

>
> Hmm. I may have rejected your hint too quickly!
>
> The "crust" may indeed be slices of bread, soaked in tomato goo or
> brushed with it after baking or par-baking. Quite plausible.
>


could it be a take on Gougére Niçoise with olives, capers, aratichoke, etc in it instead of just cheese??

On 2/26/2015 12:36 PM, sf wrote:
> On Thu, 26 Feb 2015 17:26:36 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> > wrote in message
>> ...
>>> The cover of the 2002 edition of this cookbook. Looks really
>>> good to me. Nowhere in the book is there a hint about what it
>>> is or a link to a recipe. And I'm not sure what to call it / what
>>> the exterior is made of so am reluctant to just wing it. Tomato
>>> sponge cake? Really? Filled frittata?
>>>
>>> <http://i1196.photobucket.com/albums/aa407/Silvar_Beitel/RFC/IMG_0742_1_zpsbvq5yoks.jpg>
>>>
>>> Anyone wanna play sleuth / ID the generic type / provide a recipe?
>>
>> Summer pudding
>>
>> http://www.bbcgoodfood.com/recipes/4516/summer-pudding
>
> Really? Those dark things aren't black olives and that red stuff
> isn't tomato sauce?
>
Looked like a strange tomato aspic sort of thing to me. Then again, the
photo wasn't exactly clear.

Jill

In article >,
says...
>
> The cover of the 2002 edition of this cookbook. Looks really
> good to me. Nowhere in the book is there a hint about what it
> is or a link to a recipe. And I'm not sure what to call it / what
> the exterior is made of so am reluctant to just wing it. Tomato
> sponge cake? Really? Filled frittata?
>
> <http://i1196.photobucket.com/albums/aa407/Silvar_Beitel/RFC/IMG_0742_1_zpsbvq5yoks.jpg>
>
> Anyone wanna play sleuth / ID the generic type / provide a recipe?

I'd say it's a savoury, vegetable version of summer pudding (made with
fruit). The red sauce will be tomato salsa.

Here's how to make fruit summer pudding which you can adapt

http://www.bbc.co.uk/food/recipes/summerpudding_90295

oops,,here's a veg version

http://www.cookingchanneltv.com/reci...r-pudding.html

Janet UK

On Thursday, February 26, 2015 at 2:03:24 PM UTC-5, Janet wrote:
> In article >,
> says...
> >
> > The cover of the 2002 edition of this cookbook. Looks really
> > good to me. Nowhere in the book is there a hint about what it
> > is or a link to a recipe. And I'm not sure what to call it / what
> > the exterior is made of so am reluctant to just wing it. Tomato
> > sponge cake? Really? Filled frittata?
> >
> > <http://i1196.photobucket.com/albums/aa407/Silvar_Beitel/RFC/IMG_0742_1_zpsbvq5yoks.jpg>
> >
> > Anyone wanna play sleuth / ID the generic type / provide a recipe?
>
> I'd say it's a savoury, vegetable version of summer pudding (made with
> fruit). The red sauce will be tomato salsa.
>
> Here's how to make fruit summer pudding which you can adapt
>
> http://www.bbc.co.uk/food/recipes/summerpudding_90295
>
> oops,,here's a veg version
>
> http://www.cookingchanneltv.com/reci...r-pudding.html
>
> Janet UK

That's a good guess! It hadn't occurred to me that it might
be a cold dish. Certainly, substituting (possibly marinated) artichokes,
black olives, etc. for the tomato filling in the above recipe would make
a fine summer pudding.

--
Silvar Beitel

On Thursday, February 26, 2015 at 1:42:45 PM UTC-5, ImStillMags wrote:
> On Thursday, February 26, 2015 at 10:14:33 AM UTC-8, wrote:
>
> >
> > Hmm. I may have rejected your hint too quickly!
> >
> > The "crust" may indeed be slices of bread, soaked in tomato goo or
> > brushed with it after baking or par-baking. Quite plausible.
> >
>
>
> could it be a take on Gougére Niçoise with olives, capers, aratichoke, etc in it instead of just cheese??

I'm guessing not. The "crust" doesn't seem to have the consistency
I would expect of choux pastry. OTOH, eclairs stuffed with savory
ingredients appeals to me (saw someone (Chetna?) make those on one of the
recent "Great British Baking Show" episodes).

--
Silvar Beitel

On 02/26/2015 10:07 AM, Ophelia wrote:
>
>
> > wrote in message
> ...
>>
>> I see artichokes, ripe olives, and either sun-dried tomato or red bell
>> pepper slices in the filling. Perhaps some onion and chopped basil.
>> Basil leaves as garnish.
>
> lol I know, but I though it might give you something to play and an idea
> of how it was made.

Here in the colonies, Summer Pudding has been renamed to "Charlottes".
Savory Charlottes do exist. I see Foccacia dipped in pureed tomatoes
(passata) lining a deep bowl, about 5 cup size. This is then filled with
an antipasto salad (marinated artichoke hearts, peeled and juiced plum
tomatoes, pitted black olives, oregano, garlic, vinegar and oil, etc.)
of your choice, capped with more Foccacia, chilled and inverted onto a
serving plate. The ingredients of an Italian bread pudding, just
assembled a little differently. Since this is a vegetarian cookbook, you
don't see the expected cheese or sausage.

"Whirled Peas" > wrote in message
...
> On 02/26/2015 10:07 AM, Ophelia wrote:
>>
>>
>> > wrote in message
>> ...
>>>
>>> I see artichokes, ripe olives, and either sun-dried tomato or red bell
>>> pepper slices in the filling. Perhaps some onion and chopped basil.
>>> Basil leaves as garnish.
>>
>> lol I know, but I though it might give you something to play and an idea
>> of how it was made.
>
> Here in the colonies, Summer Pudding has been renamed to "Charlottes".
> Savory Charlottes do exist. I see Foccacia dipped in pureed tomatoes
> (passata) lining a deep bowl, about 5 cup size. This is then filled with
> an antipasto salad (marinated artichoke hearts, peeled and juiced plum
> tomatoes, pitted black olives, oregano, garlic, vinegar and oil, etc.) of
> your choice, capped with more Foccacia, chilled and inverted onto a
> serving plate. The ingredients of an Italian bread pudding, just assembled
> a little differently. Since this is a vegetarian cookbook, you don't see
> the expected cheese or sausage.

I think that might be nearer to what silverbeetle is looking for. I like
the idea of foccacia better too. That sounds so good I think I will make it
myself)

Thanks for sharing)




--
http://www.helpforheroes.org.uk/shop/

On Thursday, February 26, 2015 at 2:35:17 PM UTC-5, Whirled Peas wrote:
> On 02/26/2015 10:07 AM, Ophelia wrote:
> >
> >
> > > wrote in message
> > ...
> >>
> >> I see artichokes, ripe olives, and either sun-dried tomato or red bell
> >> pepper slices in the filling. Perhaps some onion and chopped basil.
> >> Basil leaves as garnish.
> >
> > lol I know, but I though it might give you something to play and an idea
> > of how it was made.
>
> Here in the colonies, Summer Pudding has been renamed to "Charlottes".
> Savory Charlottes do exist. I see Foccacia dipped in pureed tomatoes
> (passata) lining a deep bowl, about 5 cup size. This is then filled with
> an antipasto salad (marinated artichoke hearts, peeled and juiced plum
> tomatoes, pitted black olives, oregano, garlic, vinegar and oil, etc.)
> of your choice, capped with more Foccacia, chilled and inverted onto a
> serving plate. The ingredients of an Italian bread pudding, just
> assembled a little differently. Since this is a vegetarian cookbook, you
> don't see the expected cheese or sausage.

I think you've probably nailed it. Foccacia because you would want
the stiffness.

Thanks to you and everyone else who's has played along.

Being that it's still seriously winter here, I'm not likely to try
and build one of these any time soon, but when I do, I will report
on it.

--
Silvar Beitel

On 02/26/2015 11:53 AM, wrote:

> Thanks to you and everyone else who's has played along.
>

You're quite welcome. I enjoyed playing the game.

On 02/26/2015 11:51 AM, Ophelia wrote:
>
>
> I think that might be nearer to what silverbeetle is looking for. I
> like the idea of foccacia better too. That sounds so good I think I will
> make it myself)
>
> Thanks for sharing)
>

You're very welcome. Let us know how it turns out!

> wrote in message
...
> On Thursday, February 26, 2015 at 2:35:17 PM UTC-5, Whirled Peas wrote:
>> On 02/26/2015 10:07 AM, Ophelia wrote:
>> >
>> >
>> > > wrote in message
>> > ...
>> >>
>> >> I see artichokes, ripe olives, and either sun-dried tomato or red bell
>> >> pepper slices in the filling. Perhaps some onion and chopped basil.
>> >> Basil leaves as garnish.
>> >
>> > lol I know, but I though it might give you something to play and an
>> > idea
>> > of how it was made.
>>
>> Here in the colonies, Summer Pudding has been renamed to "Charlottes".
>> Savory Charlottes do exist. I see Foccacia dipped in pureed tomatoes
>> (passata) lining a deep bowl, about 5 cup size. This is then filled with
>> an antipasto salad (marinated artichoke hearts, peeled and juiced plum
>> tomatoes, pitted black olives, oregano, garlic, vinegar and oil, etc.)
>> of your choice, capped with more Foccacia, chilled and inverted onto a
>> serving plate. The ingredients of an Italian bread pudding, just
>> assembled a little differently. Since this is a vegetarian cookbook, you
>> don't see the expected cheese or sausage.
>
> I think you've probably nailed it. Foccacia because you would want
> the stiffness.
>
> Thanks to you and everyone else who's has played along.
>
> Being that it's still seriously winter here, I'm not likely to try
> and build one of these any time soon, but when I do, I will report
> on it.

Pretty cold here too, but I will consider making it in Summer. I might wait
till you report back though

--
http://www.helpforheroes.org.uk/shop/

On Thu, 26 Feb 2015 14:00:40 -0500, jmcquown >
wrote:

> On 2/26/2015 12:36 PM, sf wrote:
> > On Thu, 26 Feb 2015 17:26:36 -0000, "Ophelia"
> > > wrote:
> >
> >>
> >>
> >> > wrote in message
> >> ...
> >>> The cover of the 2002 edition of this cookbook. Looks really
> >>> good to me. Nowhere in the book is there a hint about what it
> >>> is or a link to a recipe. And I'm not sure what to call it / what
> >>> the exterior is made of so am reluctant to just wing it. Tomato
> >>> sponge cake? Really? Filled frittata?
> >>>
> >>> <http://i1196.photobucket.com/albums/aa407/Silvar_Beitel/RFC/IMG_0742_1_zpsbvq5yoks.jpg>
> >>>
> >>> Anyone wanna play sleuth / ID the generic type / provide a recipe?
> >>
> >> Summer pudding
> >>
> >> http://www.bbcgoodfood.com/recipes/4516/summer-pudding
> >
> > Really? Those dark things aren't black olives and that red stuff
> > isn't tomato sauce?
> >
> Looked like a strange tomato aspic sort of thing to me. Then again, the
> photo wasn't exactly clear.
>
It didn't look like aspic to me. I could tell it was some sort of
shell and what looked like tomato sauce was dumped over it. The
filling looked like artichoke leaves and black olives to me. Whatever
it is, it's not very appetizing.

--
A kitchen without a cook is just a room

It looks like a,savory Charlotte...bread strips standing around the sides, with a circle of bread on
the bottom of the pan. The bread pieces would be soaked in tomato juice before lining the pan.
I have a couple Charlotte pans that would make a dish like that. Filling
must have tomatoes and ripe olives; don't know what else.

N.

"sf" > wrote in message
...
> On Thu, 26 Feb 2015 17:26:36 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> > wrote in message
>> ...
>> > The cover of the 2002 edition of this cookbook. Looks really
>> > good to me. Nowhere in the book is there a hint about what it
>> > is or a link to a recipe. And I'm not sure what to call it / what
>> > the exterior is made of so am reluctant to just wing it. Tomato
>> > sponge cake? Really? Filled frittata?
>> >
>> > <http://i1196.photobucket.com/albums/aa407/Silvar_Beitel/RFC/IMG_0742_1_zpsbvq5yoks.jpg>
>> >
>> > Anyone wanna play sleuth / ID the generic type / provide a recipe?
>>
>> Summer pudding
>>
>> http://www.bbcgoodfood.com/recipes/4516/summer-pudding
>
> Really? Those dark things aren't black olives and that red stuff
> isn't tomato sauce?

That's what it looks like to me. Also artichoke hearts. But I have no clue
what the casing is.

"sf" > wrote in message
...
> On Thu, 26 Feb 2015 14:00:40 -0500, jmcquown >
> wrote:
>
>> On 2/26/2015 12:36 PM, sf wrote:
>> > On Thu, 26 Feb 2015 17:26:36 -0000, "Ophelia"
>> > > wrote:
>> >
>> >>
>> >>
>> >> > wrote in message
>> >> ...
>> >>> The cover of the 2002 edition of this cookbook. Looks really
>> >>> good to me. Nowhere in the book is there a hint about what it
>> >>> is or a link to a recipe. And I'm not sure what to call it / what
>> >>> the exterior is made of so am reluctant to just wing it. Tomato
>> >>> sponge cake? Really? Filled frittata?
>> >>>
>> >>> <http://i1196.photobucket.com/albums/aa407/Silvar_Beitel/RFC/IMG_0742_1_zpsbvq5yoks.jpg>
>> >>>
>> >>> Anyone wanna play sleuth / ID the generic type / provide a recipe?
>> >>
>> >> Summer pudding
>> >>
>> >> http://www.bbcgoodfood.com/recipes/4516/summer-pudding
>> >
>> > Really? Those dark things aren't black olives and that red stuff
>> > isn't tomato sauce?
>> >
>> Looked like a strange tomato aspic sort of thing to me. Then again, the
>> photo wasn't exactly clear.
>>
> It didn't look like aspic to me. I could tell it was some sort of
> shell and what looked like tomato sauce was dumped over it. The
> filling looked like artichoke leaves and black olives to me. Whatever
> it is, it's not very appetizing.

Almost looks like the top is a separate piece.

On Thursday, February 26, 2015 at 11:06:22 AM UTC-6, wrote:
>
> The cover of the 2002 edition of this cookbook. > <http://i1196.photobucket.com/albums/aa407/Silvar_Beitel/RFC/IMG_0742_1_zpsbvq5yoks.jpg>
>
> Anyone wanna play sleuth / ID the generic type / provide a recipe?
>
>
Looks stomach turning to me. Soggy tomato soaked looking mess.

On Thursday, February 26, 2015 at 9:00:57 PM UTC-6, Sqwertz wrote:
>
> On Thu, 26 Feb 2015 15:19:08 -0800 (PST),
> wrote:
>
> > Looks stomach turning to me. Soggy tomato soaked looking mess.
>
> It looks like it belong on Lilek's Gallery of Regrettable Foods:
>
> http://www.lileks.com/institute/gallery/
>
> -sw
>
>
I agree.