3 tbsp olive oil
2 onions, chopped
2 garlic cloves (or more) - crushed
28 oz canned tomatoes in juice
1 tsp dried basil
3 fl red wine
8 oz buttom mushrooms - washed & sliced
1 salt
1 freshly ground black pepper
10 oz filo pastry
4 oz butter, melted
3 1/2 oz roasted cashew nuts - roughly chopp, ed
A Recipe for
Christmas Savoury Strudel
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
Food Tip |
This Recipe for Christmas Savoury Strudel is one of thousands in the Recipes-to-go Christmas Cookbook.
Hunger is the best sauce in the world. |
| Cervantes |
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The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
This is a recipe for Christmas Savoury Strudel from the recipe cookbook of Recipes-to-go (Christmas)
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
Herb Tip |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Herb Tip |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
Heat the oil in a fairly large saucepan, add the onions and cook
them, with the lid on the pan, for about 10 minutes, until they are
tender but not browned. Add the garlic, the tomatoes together with
their liquid, the basil and the wine. Let the mixture simmer gently
without a lid on the pan, stirring from time to time, until the
liquid has disappeared and it is quite thick - this will take about
20 minutes. Add the mushrooms and cook for a further 5 minutes or so,
or until the mushrooms are tender and any liquid which they make has
boiled away. Remove from the heat and season to taste.
When the filling mixture has cooled, you can assemble the strudel,
which can then be cooked straight away, or kept in the fridge for a
few hours until you're ready, or in the freezer for at least a month.
I find it easiest to assemble the studel directly on to a large
baking sheet, which means you don't have to lift it later.
Set the oven to 200 C/400 F/Gas Mark 6.
If you have the type of filo pastry which is long and narrow -- about
30 x 20 cm (12 x 8 inches) -- lay two sheets side by side,
overlapping them slightly where they join. If you have the type which
is quite large ~- about 30 cm (12 inches) or so square -- lay out one
sheet. Either way, brush the surface with a little melted butter and
then sprinkle with a third of the nuts. Put another layer of filo
pastry on top, brush with butter, and scatter with nuts. Repeat with
another layer, then a final layer of filo pastry, which you just
brush with butter. Now tip the tomato filling mixture on top and
spread it to about 2.5 cm (1 inch) of the edges. Fold the edges over,
to enclose the edge of the filling then, starting from one of the
widest edges, roll the whole thing up like a Swiss Roll, trying not
to let it break (although it's not the end of the world if it does).
Brush with melted butter and garnish with some shreds or shapes of
filo pastry.
Put the strudel into the oven and bake for 30 minutes, or until golden
brown. Transfer carefully to a serving dish with the aid of two fish
slices.
Source: Rose Elliot's Vegetarian Christmas Typed for you by Karen
Mintzias
Serves: 1
Christmas Savoury Strudel Recipe brought to you by Recipes To-Go