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 |
All happiness depends on a leisurely breakfast. |
| John Gunther |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
This Recipe for Christmas Savoury Strudel is one of thousands in the Recipes-to-go Christmas Cookbook.
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
If you enjoy this Christmas Savoury Strudel Recipe - you should enjoy the recipe collections you can find on the websites below:
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
Food Tip |
This is a recipe for Christmas Savoury Strudel from the recipe cookbook of Recipes-to-go (Christmas)
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
Correct Behavior Food for thought is no substitute for the real thing. |
| Walt Kelly |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
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