{"id":11813,"date":"2022-06-09T22:45:18","date_gmt":"2022-06-09T20:45:18","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=11813"},"modified":"2022-06-09T22:46:31","modified_gmt":"2022-06-09T20:46:31","slug":"samfa-mixed-veg-spiral-recipe","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/samfa-mixed-veg-spiral-recipe\/","title":{"rendered":"Mushroom &#038; Mixed Veg Spiral Recipe"},"content":{"rendered":"<p><strong>Looking for warmth and comfort in the cold winter months?<\/strong><\/p>\n<p>These delectable winter pies published on <a href=\"https:\/\/www.mushroominfo.co.za\/\"><strong>MushroomInfo<\/strong><\/a> have you covered in not only warming you up but also giving you a hearty nutritious meal that brings plenty of flavour.\u00a0From cheese and vegetables to peanut butter and eggnog: when it comes to pies, you literally have unlimited choices.<\/p>\n<h4>We&#8217;ve highlighted three of our favourite recipes below.<\/h4>\n<ul>\n<li><a href=\"http:\/\/www.food-blog.co.za\/joburg\/samfa-steak-kidney-bean-pie-recipe\/\">Portabello Steak &amp; Kidney Bean Pie<\/a><\/li>\n<li><a href=\"http:\/\/www.food-blog.co.za\/joburg\/samfa-spanakopita-pie-recipe\/\">Mushroom Spanakopita Pie<\/a><\/li>\n<li>Mushroom &amp; Mixed Veg Spiral<\/li>\n<\/ul>\n<h3>Mushroom &amp; Mixed Veg Spiral<\/h3>\n<p>Serves 8<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p><span style=\"text-decoration: underline;\">Crust:<\/span><\/p>\n<ul>\n<li>350g flour<\/li>\n<li>8g salt<\/li>\n<li>150g butter<\/li>\n<li>2 large free-range eggs<\/li>\n<li>20-30ml ice cold water<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Filling:<\/span><\/p>\n<ul>\n<li>250g smooth ricotta cheese<\/li>\n<li>2 large free-range eggs<\/li>\n<li>40g Parmesan cheese, grated<\/li>\n<li>1 tsp dried herbs<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Vegetables:<\/span><\/p>\n<ul>\n<li>8 baby marrows<\/li>\n<li>3 carrots<\/li>\n<li>2 eggplants<\/li>\n<li>4 large portabello steaks (or the largest brown mushrooms you can find)<\/li>\n<li>Olive oil<\/li>\n<li>Salt and pepper, to taste<\/li>\n<li>28cm loose bottomed, fluted tart tin<\/li>\n<\/ul>\n<p><strong>Method: <\/strong><\/p>\n<p><span style=\"text-decoration: underline;\">For the crust:<\/span><\/p>\n<ol>\n<li>In a large bowl, combine the flour and salt.<\/li>\n<li>Mix the butter into the flour using your finger tips to make a wet sand.<\/li>\n<li>Add the eggs and mix with a fork until the dough is just coming together.<\/li>\n<li>Gradually add water, a spoonful at a time, just until the mixture holds together.<\/li>\n<li>Don\u2019t overwork the dough.<\/li>\n<li>Shape into a large disc and cover in plastic wrap.<\/li>\n<li>Refrigerate the dough for at least 30 minutes, or make in advance the night before.<\/li>\n<li>On a well floured work surface, roll the dough out into a \u00b1 4mm thick circle.<\/li>\n<li>Roll up the dough onto your rolling pin.<\/li>\n<li>Unroll the dough over the 28cm tart tin.<\/li>\n<li>Press the dough into the bottom and sides of the tart tin. Trim off most of the excess leaving a few mm above the rim of the tart tin.<\/li>\n<li>Prick the base of the dough all over with a fork. Place in the fridge to rest for 15 minutes.<\/li>\n<li>Preheat the oven to 200\u02daC.<\/li>\n<li>Fill the dough lined tart tin with scrunched up baking paper and baking beans or rice.<\/li>\n<li>Blind bake for 20 minutes.<\/li>\n<li>Remove the beans and baking paper and return to the oven for another 7 minutes.<\/li>\n<li>Set the crust aside.<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\">For the filling:<\/span><\/p>\n<ol>\n<li>Whisk all the ingredients together and season well. Set aside.<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\">For the vegetables:<\/span><\/p>\n<ol>\n<li>Using a mandolin or vegetable peeler, slice the courgettes into thin ribbons.<\/li>\n<li>Toss in a bowl with a good pinch of salt and place in a sieve to degorge.<\/li>\n<li>Slice the carrots and eggplants into thin ribbons.<\/li>\n<li>Using a very sharp knife, remove the core and slice the portabello mushrooms into thin strips.<\/li>\n<li>Trim all the vegetables so that the ribbons and slices are all as close as possible in size so they layer well together.<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\">To assemble:<\/span><\/p>\n<ol>\n<li>Spread the filling evenly over the blind baked crust.<\/li>\n<li>Starting from the outside next to the crust, line the walls of the tart with the veg ribbons, alternating each veg, until the entire tin is filled.<\/li>\n<li>Brush the vegetables with a little olive oil and sprinkle over some salt and pepper.<\/li>\n<li>Bake at 200\u02daC for 35-40 minutes until the vegetables are just tender and cooked through and the tart base is crisp.<\/li>\n<li>Allow to rest for 10-15 minutes.<\/li>\n<li>Slice into wedges and serve with a fresh green salad.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Looking for warmth and comfort in the cold winter months? These delectable winter pies published on MushroomInfo have you covered in not only warming you up but also giving you a hearty nutritious meal that brings plenty of flavour.\u00a0From cheese and vegetables to peanut butter and eggnog: when it comes to pies, you literally have&#8230;<\/p>\n","protected":false},"author":1,"featured_media":11816,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-11813","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/11813","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=11813"}],"version-history":[{"count":2,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/11813\/revisions"}],"predecessor-version":[{"id":11822,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/11813\/revisions\/11822"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/11816"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=11813"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=11813"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=11813"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}