Recipes - Milled!

Mushroom Pasties

30 oz mushrooms

1/2 c onion

1/4 c olive oil

1 tsp salt

2 tsp powder fort

1 c green peas

pasty dough

Cook the onion and mushroom in the olive oil until all the water has evaporated from the mushrooms.  Add the powder fort and peas and cook another 5ish minutes.  

Roll out pasty dough into 6-8 inch circles, depending on how big you want your  pasties.  Add 1/3 - 1/2 c of filling, again depending on size. Fold over and crimp or seam. Poke holes in the tops with a fork for steam to escape.

Bake at 425 for 15 minutes then reduce oven temperature to 275 and bake for another  15-20 minutes until golden brown.

Harvest Grain Bread

3 c lukewarm water

1.5 tbsp yeast

1.5 c rye flour

1.5 c whole wheat flour

3.5 c white flour

1.5 tbsp salt

Dissolve yeast in water for a few minutes. Add salt. Then, add flour and mix together.  Once combined, let rest and rise until doubled, about 2 hours.

Divide into three parts (each one will be slightly over 1 lb.  Form each one into a ball or an oval and let rise again about 1 hour.

Heat oven to 450. Put a tray of boiling water into the oven to create steam.  Then put bread into oven and bake for about 20-25 minutes or bread is brown and crusty.

Carrots with Parsley

1 lb carrots

2 tbsp olive oil

fresh parsley, chopped

salt & pepper to taste

Add olive oil, carrots, salt, and pepper to pan. Sautee until soft, but not mushy.  Ideally, there is a slight firmness to them, like al dente pasta.  

Remove from heat and let cool.  Mix in the fresh parsley.

Serve warm or cold.