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You will not believe how lovely this is (and good if you are on a low-carb diet!)
Serves 4 (not sure of the calories but its so good it doesnt matter!!!)
500g mince beef or lamb 100g chopped onion 150g chopped mushroom 100mls cream 2 tablespoons mayo 150g grated cheddar 3 eggs salt, pepper and worcester sauce to taste
Fry mince, onion and mushrooms together. Drain off the fat and add a shake of worcester sauce, salt & pepper to taste. Place in a pie dish which has been greased and covered in foil and flatten down well.
Meanwhile, beat eggs and add mayo, cream and cheese.
Pour over mince and bake in oven until set and golden brown (about 25/30mins at 175`)
Let it cool down and then slice, wrap in film and freeze - or just devour yummmmmmmmmmmmm
So easy to make and Its so versitile you can put a slice in a lunch box and eat it cold if you wish. You could serve it with salad or veg as a main meal. Have in fridge as a handy snack. Take on picnics. Kids love it (in my house anyway).
Status: New - A land of wheat and barley, of grape vines and fig trees and pomegranates; a ... more
land of olive trees and honey ...you shall eat and be satisfied' - a Deut. 8:8-10. This work celebrates classic Jewish vegetarian cooking from around the world. Traditions of Jewish vegetarian cooking span three millennia and the extraordinary geographical breadth of the Jewish diasporaa from Persia to Ethiopia, Romania to France. Acclaimed Judaic cooking expert, chef, and rabbi Gil Marks uncovers this vibrant culinary heritage for home cooks. "Olive Trees and Honey" is a magnificent treasury shedding light on the truly international palette of Jewish vegetarian cooking, with 300 recipes for soups, salads, grains, pastas, legumes, vegetable stews, egg dishes, savory pastries, and more.From Sephardic Bean Stew (Hamin) to Ashkenazic Mushroom Knishes, Italian Fried Artichokes to Hungarian Asparagus Soup, these dishes are suitable for any occasion on the Jewish calendara festival and everyday meal alike.Marks' insights into the origins and evolution of the recipes, suggestions for holiday menus from Yom Kippur to Passover, and culture-rich discussion of key ingredients enhance this enchanting portrait of the Jewish diaspora's global legacy of vegetarian cooking.