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Welcome back, viewers I¡¦m now going to make an Asparagus and
Mushroom Tart For the tart, we¡¦ve got prepared pastry,
asparagus, soy cheddar cheese, margarine, flour, sliced mushrooms, soy milk, bit of
mustard, salt, pepper I¡¦m going to take a pan which I¡¦ve already
greased The best way to put the pastry on the tray
is simply put the rolling pin under the pastry and roll it up
Lift it up and over into the pan and unroll it like that
That prevents it from stretching This is actually puff pastry, by the way
Now, fit it in nicely into the pan, make sure you get the pastry into the corners
Make sure it¡¦s even and flat, and pull it into the edge
And now, this excess pastry can be trimmed off
The way to trim the pastry is to lift it up, and simply angle the knife outwards, and slowly,
gently, trim it Turning the pan as you go
After you¡¦ve done that, prick through the pastry so it doesn¡¦t rise up into a bubble
and spill out the filling you will be putting in there
Next, I am going to bake blind; in other words, you cook the pastry without the filling so
that when you put the filling in, it doesn¡¦t go right through the pastry and the bottom
doesn¡¦t remain uncooked Now I¡¦m putting some pre-cut greaseproof
paper, and putting some beans in there so that the weight of the beans prevent the pastry
rising We are going to bake this pastry shell in
a pre-heated oven at 220 degrees Centigrade until it¡¦s lightly golden brown
I¡¦m going to start off with putting on my asparagus to boil
I¡¦ll boil them for approximately 10 minutes The water has just boiled, so I¡¦ll just
pop these few asparagus in In the meantime, I¡¦m going to fry my mushrooms
For that, I¡¦m going to use some of the margarine, approximately 1 tablespoon, into
the frying pan Let that melt
And then I¡¦ll be adding the sliced mushrooms Just toss them around
Let the mushrooms fry for approximately 10 minutes, or at least the liquid from the mushrooms
should disappear, and let them get slightly brown
And now for the cheese sauce, I am going to put the remaining of my margarine and melt it
So it¡¦s 11/2 tablespoons of margarine, and 11/2 tablespoons of flour
It depends; sometimes you¡¦ll find that you might need a little bit more
You¡¦ll notice its now getting lighter, a lighter mixture, it¡¦s beginning to separate
more It¡¦ll just take on a little bit of color
and then I start adding my soy milk And now it¡¦s beginning to turn red; now
I can add my soy milk A little bit at a time
Take the pan off the heat and just work the soy milk into the sauce
Just mixing to ensure that there aren¡¦t any lumps in there
How long does it take to cook? Basically after you¡¦ve added your soy milk
in, about 3¡V4 minutes, once it reaches the boiling point again
You boil it for about, cook it for about 2 or 3 minutes
It enables the flour particles to absorb the liquid
And now it¡¦s bubbling away Reduce the heat and add in your seasoning
You¡¦ve got your black pepper Remember you need to season enough the mushroom
and the asparagus And then your salt
Now I will add the grated soy cheese I¡¦ll be using 100 grams of the soy cheese
The vegan cheese sauce is now ready but I am going to add one more ingredient: approximately
1/2 teaspoon full of mustard I have some English mustard here
Mix that in nicely; it just enhances the vegan cheese flavor
And my mushrooms here are also ready So I am going to add my mushrooms to the cheese
sauce I am going to test my asparagus by just putting
a knife through to see if it¡¦s cooked And yes, it goes through, the knife goes through
easily so it is cooked; I am going to drain it now
Two of the asparagus for decoration purposes, and the rest I¡¦ll just cut them into half
because they¡¦re fairly small So I am just going to cut them into half and
then I¡¦ll pop them into the sauce, which I¡¦ve brought over
And just mix them up lightly because since they¡¦re soft they can be damaged quite
easily Now I am going to check my pastry in the oven,
it should be ready and it is You¡¦ll see it¡¦s risen quite a bit and
yet the base is still flat Remove the greaseproof paper and the beans,
set them on the side You can always reuse them later
And this is the pastry base you have here I¡¦m going to put this pastry filling of
the mushrooms and asparagus in a vegan cheese sauce into our pastry base
You now decorate the pie with the asparagus which you have left over
And if you wish you could put extra the remaining soy cheese; sprinkle it over
It adds a bit of color and it also gives a nice golden color when you grill it again
Little bit over there And lastly, if you wish, this is purely optional, you just give it
further color by sprinkling some chili powder or cayenne pepper to give a more festive look
to the dish Now that it¡¦s decorated, I¡¦m going to
pop that back into the oven just for about 5¡V10 minutes until the vegan cheese bubbles
on top and gets slightly brown Put it in the medium shelf
Right, I¡¦ll serve some now Loosen it nicely and pop that onto a plate
there There you are, that¡¦s the Asparagus and
Mushroom Tart served with a nice green salad Would you like to try some, Sue? Definitely
There you go Looks delicious
Divine Would you like to try my Pakoras?
I¡¦d love too, thank you There we are
Oh, lovely (Yes.) Lovely and crispy
Thank you for being with us today Hope you¡¦re enjoy making these dishes
Bye for now Bye.