Three Cheese PieMonday, March 21, 2011
Food painting artwork30 x 30cm acrylic on paper. The paper is no ordinary paper, it is textured Hahnemuhle 300 gsm 100% alpha cellulose which is acid-free fibre of vegetable origin.
Three cheeses equaled three bovines in my mind and as I have a fondness for petroglyphs, or rock art, I indulged here with a three cow pie in a rock art style, with a hint of the blue veins of blue vein cheese for good measure. This piece is really something in real life with loads of texture and a shimmery effect from all the colour shades which was really hard to catch.
By the way, all the food painting artwork is available to own in the Official Art Store.
The meatless meals recipe
1 medium to large leek, washed well and sliced fine
solid (not leafy) winter veg to total 400g including the leek, chopped in small bite pieces - broccoli works well, also consider turnip, swede, carrot, pumpkin, cauliflower, celeriac
250g cream cheese
250ml/1 cup water
1 teaspoon honey
a few cracks of black pepper
100g blue vein cheese, grated or chopped small
200g other cheese such as tasty or feta, in chunky cubes
Pre heat your oven to 180C and if you prefer your pastry cases baked blind, then prepare this first.
Put the leek, winter veg, cream cheese, water and honey in a pot.
Heat gently to melt the cream cheese into a sauce, then simmer very gently until the veg are softened. The idea is to have them mostly precooked before going into the pie.
When the cream cheese vegetable sauce is ready, remove from the heat.
Add a few cracks of black pepper to taste and the blue vein cheese. Mix and let the cheese melt.
Let the sauce cool for a few minutes and in the meantime, take your pastry shell in a pie dish, and fill it with the other cheese cubes.
Thoroughly mix the eggs into the sauce.
Pour the sauce into the pastry shell on top of the cheese cubes.
Bake at 180C for at least 40 minutes or more until the sauce has set. It should be firm like a quiche.