Saturday, 23 April 2011

Recipe #11: Happy onion mushroom macaroni in spodumene casserole topped with pastry

If you're wondering why this is called "happy", it's just a private joke: spodumene stoneware is all the rage these days, especially the tajines (which I have yet to acquire); few, however, know that spodumene is rich in lithium (which in its carbonate form has been used as a treatment for depression/bi-polar for ages).

Anyway, I think this spodumene casserole looks so attractive and easy to cook with. It can be cooked on range-tops, as well as convectional and microwave ovens.

  • Macaroni
  • Mushrooms
  • White onion
  • Garlic
  • Butter or margarine
  • Parsley
  • Sea-salt
  • Black pepper (coarse ground)
  • Plain flour

Boil water in a pot, add butter or margarine, mushrooms, chopped onions, parsley and garlic. Allow to simmer for half an hour. Add salt and black pepper to taste. Then add macaroni and boil until pasta is nearly cooked. Avoid too much macaroni as it will absorb water and expand further when in casserole.
Pour ingredients of pot into casserole. Don't overfill.
Mix flour with a little water, salt and butter or margarine until a thick dough-like consistency is achieved. Flatten and cut a round portion with a diameter that matches that of the casserole. Place dough over top of casserole. Ideally, it shouldn't be submerged by the soup.
Bake in pre-heated oven until dough turns golden brown.

To Serve
Place casserole on a heat-proof plate and serve!
The macaroni can be omitted if you just wish to have onion mushroom soup.

Next> Recipe #12: Trevally in "weird" 1940 vintage port with baby bok choy & caramelised mushrooms sans cream

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