I’m on my little lonesome for most dinners this week so have taken the opportunity to eat veggie and try out some new recipes, so expect a lot of updates this week! I’m renowned for eating badly when I’m cooking for 1 so I’ve planned my whole menu for the week and already have most of the ingredients in. I don’t have an excuse not to eat well.
This morning I took the chance to check out the market in town where I managed to pick up lots of lovely veg. Just a shame the people who served me on both stalls were miserable so-and-sos, I won’t be visiting their stalls again and sticking to my usual veg provider.
Tonight I made a delicious (if I must say myself!) purple sprouting broccoli pot pie. I was worried the PSB may bleed into the sauce, but it kept it’s colour beautifully. I had the pie with some peas plus roasted baby potatoes and radishes, as inspired by The Great Big Vegetable Challenge. The pie is based on the cauliflower and bacon pie I made back in October. I’ve submitted the pie to The Mini Pie Revolution for their pot pie blog event.
Purple Sprouting Broccoli Pot Pie
handful of purple sprouting broccoli
2 spring onions, chopped
100ml creme fraiche
50g mature cheddar (I use Quickes cheddar)
120g puff pastry
egg, lightly beaten
1) Preheat oven to 200oc. Fry spring onions until they have softened. In a large bowl mix all of the ingredients together (apart from pastry) then spoon into the pie dish.
2) Roll out puff pastry to size of dishes then place on top. Pinch around the edges to help seal. Then use a knife to put 2 slits into the piece of pastry to stop it getting soggy underneath. Brush with a small amount of egg. Cook for 25-30 min.