Mushroom Vol-au-Vents

From The Vegan Diet, David Scott and Claire Golding, Rider, 1985.

Occasionally I like to go back to look into an old cookbook. It’s like a sort of time machine for you get transported immediately to another era just by looking at the food that was eaten then. When I turned to this book I opened and found vol-au-vents that I don’t think I’ve seen for some time. Were they from the 70s or 80s? I do know they had their time and they do seem to have been relegated to a back seat. I knew I had to make them.

The puff pastry side was only a matter of preparing the two different pieces for the case. Once put together the cases were baked in a hot oven for 30 minutes. They puffed up well, though some of mine went lopsided, puffing up more on one side that the other.

The filling was made by chopping mushrooms and cooking them in oil and a little lemon juice. When they were approaching cooked a tablespoon of flour was added, stirred in and cooked for a couple of minutes. A little milk was added with some soya sauce and stirred until thickened. The mixture was tasted and seasoning added. Mushrooms always seem to need more salt.

The filling was added to the vol-au-vent cases and it was all ready.

This was a fun sort of dish. It was good to make and try, though I don’t think I can see myself making them again. Basically it’s a party dish to be handed around like canapés.

Taste: ✔✔✔

Ease of cooking: ✔✔✔

As some of these books may be out of print if anyone would like a particular recipe, email me (alfcooksvege@ozemail.com.au) and I’ll send an abbreviated version. Of course, the whole book would be better; it’s loaded with other goodies.

Savoury Potato Cakes

From The Vegan Diet, David Scott and Claire Golding, Rider & Company, 1985.

I’ve had this book on the shelf for many years and rarely used it. But it seems vegan is becoming much more prominent in the cooking scene. The number of vegan cookery books appear to be multiplying rapidly, whereas vegetarian ones are fairly static. So I thought I’d have a look at this book again. You never know; you often find surprises from the past.

The first thing I noticed was this recipe for potato cakes which I have always loved. Every time I find another recipe I have to make it to find if it matches or surpasses my favourites. This one didn’t.

To the grated potato was added grated onion and also some dried sage. As well there is a small amount of flour—in this case I used a little besan (chickpea) flour.

When they were fried the potato cakes didn’t crisp us which for me is one of the absolute musts. They remained a bit on the soggy side and this I attribute to the addition of flour. I wouldn’t make these again.

Taste: ✔

Ease of cooking: ✔✔✔✔

As some of these books may be out of print if anyone would like a particular recipe, email me (alfcooksvege@ozemail.com.au) and I’ll send an abbreviated version. Of course, the whole book would be better; it’s loaded with other goodies.