38 | | 39 THE UCB COOKBOOK BLENDER PIE RECIPE (TORTA DE LIQUIDIFICADOR) Ingredients 1. Preheat your oven to 180°C. 2. Blend (in the blender) the eggs, oil, milk, flour, grated cheese, salt and baking powder until smooth. 3. Cook or prepare your chosen filling (e.g. shred cooked chicken, slice veggies and cheese). 4. Grease the baking tin. Pour half the batter into the tin. Spread the filling evenly on top. Pour the remaining batter over the filling. 5. Bake in the oven for 40–45 mins (180°C), until golden and a skewer comes out clean. Let it rest for a few mins, cut into slices, and enjoy! TIP: Try other fillings such as cheeses, veggies, tuna, sausages, cooked chicken, mince, ham and cheese - whatever you like! Eggs, medium 3 Vegetable oil 240ml Whole milk 480ml Plain flour 250g Grated cheese 50g Salt to taste (or 1 bouillon (stock) cube) Baking powder 1 tsp Country of origin Brazil Servings 6 Recipe by Luciana Iwasa Cooking time 60 minutes Cooking instructions Minced beef 500g White onion, small Beef stock 400ml Potatoes 400g Ready-made shortcrust pastry Butter 30g Milk, whole 15ml Salt and pepper Ingredients Cooking instructions 3. In the meantime, peel, chop and boil your potatoes in salted water for about 15-20 mins or until cooked. When done, drain and mash (but do not add milk or butter). 4. When the mince has cooled, spoon the mince into the mash – not the other way around – and try not to put too much of the liquid into the mixture – no one likes a sloppy pie! Put to one side. 5. Roll out the pastry to the size of x2 dinner plates – you want two separate rounds of pastry. Having greased a dinner plate with a bit of butter, lay one round of pastry on it. 6. Spoon the mince and potato mixture onto the pastry – making sure to leave a small space around the edge. Dampen the edge with a touch more milk. 7. Lay the second round of pastry on top and crimp the edges of the two rounds of pastry together with a fork to seal the pie. 8. Brush the top of the pie with a little bit more milk. 9. Bake in the middle of a preheated oven at 180°C for 20 mins or until the pastry is golden brown or as instructed on the package. PLATE PIE Country of origin England Servings 6 Recipe by Ben Pithouse Cooking time 60-90 minutes 1. Preheat oven to 180°C 2. Using a deep-frying pan, cook the mince and onion in the beef stock with a bit of pepper for about 40 mins. Allow to cool.
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