Recipe - Mushroom and Brie Strudel

I love mushrooms, they are one of my favourite ingredients and I love brie cheese so putting them together in a recipe is just deliciousness on a plate for me! I have always been a huge fan of brie cheese, it was a very long nine months both pregnancies with no brie! When I first tasted the Maleny Cheese's brie I fell in love..
They have really created a stunning cheese here, it is creamy and full of texture and flavour.
This is a really easy recipe that will impress dinner guests or is perfect for a picnic or a quick, tasty and special family meal,.

Mushroom Strudel

Using beautiful fresh local mushrooms and the gorgeous Maleny Brie cheese, an absolute winner at any dinner table. Perfect for entertaining.

Ingredients
• 500grams fresh local mushrooms
• 1 x Maleny Cheese Brie cheese
• 1 RawGanix FreeRange Egg
• 2 medium sized leeks
• 4 teaspoons Gourmet Garden garlic
• 1 teaspoon turmeric
• ¼ cup Quinoa flakes
• 2 sheets shortcrust pastry (or gluten free puff pastry see notes)
• 1 tablespoon fresh parsley

Method
• Pre heat oven to 180ç.
• De-frost pastry sheets.
• Chop and sauté leeks, garlic and turmeric together until leeks are wilted.
• Slice and add in mushrooms, stir together well.
• Remove from heat.
• Chop brie cheese into chunks.
• Finely chop the fresh parsley.
• Mix brie and parsley into mushroom and leek mixture.
• Lay one sheet of pastry on a greased or lined baking tray.
• Fold 1 cm of the edges in on itself along all 4 edges.
• Top with the mushroom mixture, leaving a small space along all edges.
• Cover with the second sheet of pastry, you can optionally cut patterns into the top piece.
• Pinch all sides together to seal.
• Whisk the egg in a small bowl and brush folded edges lay one sheet of pastry on a baking tray
• Bake in the oven until pastry is nice and golden.

Notes
• This is a simple yet beautiful dish that is perfect for entertaining or a dinner that feels a bit special.
• The combination of fresh local mushrooms with the delicious local brie is stunning.
• Use The Pastry Pantry Gluten free puff pastry to make gluten free or use your own homemade pastry.

Toddler Tips
• This is such a great dish for kids because pastry is always so popular and the flavours of this one appeal to them.

You can collect this recipe card and all the ingredients including the delicious Maleny Brie Cheese from the Maleny Supa IGA . Created for their Local Product Local Recipe - recipe cards, promoting Sunshine Coast producers and Sunshine Coast food!

Quinoa Pot Pies

Quinoa Pot Pies

Pies are such a popular food, especially here in Australia! It seems to almost be  a traditional dish! Well here is one of my spins on the good ol trusty pie. These are a delicious homemade vegetarian pie with Quinoa based pastry. Perfect with salad for dinner, for lunchboxes and picnics. Serve with tasty sauce like a great chilli jam, (on the Sunshine Coast I love the stunning Noosa Chili Jam! ).

Ingredients
• 1 cup vege mince (I use planet organic here, it is a great local company but sanitarium , quorn or any tvp would work -or even a meat version if that's your thing!)
• 2 cups vegetable stock
• 1 onion
• 2 carrots, peeled chopped into small pieces
• 2 zucchini’s, chopped into small pieces
• ½ cup fresh green beans, chopped
• 1 red capsicum, chopped
• ½ cup broccoli, finely chopped
• ¼ cup potato, cut into small cubes
• 2 cups mashed potato
• 4 teaspoons Gourmet Garden garlic paste or 3 cloves Australian garlic, finely chopped
• ¼ cup gravy powder
• 1 tablespoon tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon turmeric
• karom himalayan salt to taste
• cracked black pepper to taste
• 1 tablespoon olive oil
• 1 cup water
Pastry
• ¼ cup olive oil or Maleny Avocado oil
• ¼ cup butter 0r 1/2 cup butter if omitting the oil
• 1 cup Quinoa flour
• 1 cup organic plain or plain spelt flour
• ¼ cup sour cream
• baking paper
• aluminium pie baking cases or baking tray

Method
• Pre heat oven to 180ç.
• Combine pastry ingredients in a large bowl.
• Knead together to make a smooth dough.
• In a saucepan bring the stock to the boil. Add in the Vege Mince.
• Simmer together for 6 minutes, remove from heat.
• In a small saucepan par boil the carrot and potato until it can be just pierced with a fork, do not overcook.
• In a frying pan heat the olive oil, add in the onion and garlic. Sauté until slightly transparent.
• Adding in the thyme and turmeric, stirring though.
• Then add in the carrot, zucchini, green beans and broccoli , stir for 3 minutes.
• Mix in the vege mince and sprinkle in the gravy powder, stirring in well.
• Pour small amounts of water in, stirring until the whole cup has been added on a low heat. Add more if needed.
• Season to taste with salt and pepper.
• Gently roll out the pastry between two sheets of baking paper, until it is nice and thin.
• Cut out circles slightly bigger than the pie cases.
• Line each pie case carefully with a pastry circle base.
• Fill with vege mince mixture, top with mashed potato and finish with a second pastry circle.
• Firm down edges of pastry on top to seal each pie. Brush with milk.
• Bake for approximately 20 minutes or until pastry is nice and golden.
• Serve with a tasty sauce and fresh salad.

Notes
• Make a rich mushroom version by swapping the veggies with lots of fresh mushrooms and torn baby spinach leaves.
• Using Quinoa flour makes this a more fragile pastry so be careful when cutting out the circles.
• Quinoa is a super food with many health benefits making this is a fantastic ingredient to use, if you find the flavour too strong use a little less quinoa and a little more plain flour.

Toddler Tips
• Make them toddler sized using miniature pie cases.

This recipe I created as a commercial project for supermarket, the Maleny IGA and the Local Product Local Recipe - recipe cards I did for them featuring products from the Sunshine Coast region.
I am available for recipe creation work and can create print ready beautiful unique recipes whatever your needs for your commercial, business and personal purposes, contact me for more information.

Kenilworth Cheese Festival and Ricotta, Carrot & Zucchini Rolls

A fabulous and easy recipe the kids will LOVE 

Kids love pastry. They love sausage rolls and party pies but as a parent you can be horrified at some of the ingredients and fat content in the ones you buy, sometimes ingredients you can't even pronounce! Which is why it is so exciting and rewarding to make your own.

This is a great, really quick and easy recipe and the kids can even help make it,and it is very budget friendly too!  

In this recipe I have used a beautiful local ricotta cheese by Kenilworth Cheese.

Kenilworth is a gorgeous little inland town in South East Queensland, a very picturesque spot and home to the fantastic family fun day out

the Kenilworth Cheese Festival

Mark the date for this festival in your diaries as it is a fantastic day out with so much to do, see and taste and lots of fun for the kids.

They even have
Cheese rolling and a cheese hunt for the kids.

We had a great time! It was a really fun day out and you come home with cheese!
It is also a really lovely drive out there and you can make a day of it, taking in the hinterland and surrounds.

Ingredients

• 250g Kenilworth fresh ricotta cheese
• 2 large carrots
• 1 large zucchini
• ½ cup grated Kenilworth mild cheddar cheese
• 1 Rawganix free range egg
• ½ teaspoon turmeric
• salt
• 4 sheets reduced fat or gluten free puff pastry

Method

• Pre heat oven to 180`c.
• Line 2 baking trays with baking paper.
• Remove pastry from freezer and let thaw slightly.
• Combine the egg and ricotta, mix together and add in turmeric and a pinch of salt.
• Add the grated carrot, zucchini and cheese, combine well.
• Cut each sheet in half. Put a layer of mixture down the centre of each piece.
• Roll closed with the pastry rolling over itself so you end up with two long rolls.
• Cut into desired lengths.
• Brush them lightly with beaten egg.
• Bake until golden brown and pastry is cooked.
• Serve!

Notes

• Add some fresh chili for a more adult version.
• The addition of some curry powder or curry paste gives a different version.
• Freeze for your own healthy version of takeaway for those times when you want a quick and easy dinner.
• I have used turmeric in this recipe for its great health properties with my own children, you can leave out.
• Great cold in the school lunchboxes!

Toddler Tips

• Make them nice and small so they are toddler hand sized
• Serve with a toddler salad of salad greens, boiled eggs, fresh crunch snow peas, cherry tomatoes, avocado and some sunflower seeds.

This is a recipe I created for client Maleny IGA and their Local Product Local Recipe - recipe card series promoting and celebrating local products from the Sunshine Coast Region.
Collect and keep the Local Products Local recipe Cards instore from the Maleny IGA.
©RebeccaMugridge2012
Maleny Supa IGA have an extensive range of kenilworth cheese products in store.