Recipe Sharing

All recipes provided by Erindale Village residents

Welcome to Erindale Village’s recipe sharing page

Do you or your family have a recipe or two that you would like to share with the Village?

If so, please reach out to the Board of Directors and we’ll make sure to add it here.

 

SHEPHERD’S PIE WITH CHEESY MASHED POTATOES

by Jane Phillips

INGREDIENTS
6 medium potatoes
3/4 C milk, heated
2 Tbsp butter
2 Tbsp shredded Cheddar cheese
Salt & pepper to taste
2 Tbsp vegetable oil
2 onions, chopped
2 garlic cloves, minced
2-1/4 lb lean ground beef
2 Tbsp flour
1 C milk
1 can (19 oz) tomatoes, drained
2 tsp Worcestershire sauce
1/2 tsp dried thyme
1/4 tsp Tabasco sauce
3/4 C bread crumbs
1/2 C frozen peas
1 tsp paprika

PREPARATION
Cook potatoes in boiling, salted water 15 min or til tender. Drain well. Mash with warm milk, butter, cheese, salt & pepper. Set aside.

Meanwhile, heat oil in a large, deep skillet and cook onion & garlic til tender. Stir in beef. Brown lightly. Stir in flour, add milk. Bring to boil. Cook 3-4 minutes. Add tomatoes, breaking them up with a spoon. Cook until slightly thickened, about 10 min.

Stir in seasonings, bread crumbs & peas.

Season to taste with salt & pepper.

Transfer mixture to a greased 9X13” casserole. Spread or pipe potatoes on top. Sprinkle with paprika. Bake in preheated 400F oven for 30 minutes.

CHOCOLATE CHIP BANANA BREAD

by Aaron Wouters

  • 2 c spelt flour (or white flour or gluten free flour)
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1/3 c non-dairy milk (or oil)
  • 1 and 1/2 tsp pure vanilla extract
  • 1/2 c pure maple syrup
  • 1 and 1/2 tbsp lemon juice
  • 1 stevia packet OR 1 tbsp more sweetener of choice
  • 2 c tightly-packed, mashed banana, measured after mashing
  • 1/3 to 2/3 c chocolate chips

Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix.)

Pour into a greased loaf pan and cook for around 50 minutes, depending on how gooey you want it. (Tip: If the top is cooked but the inside is still gooey, put tin foil over the top and continue to cook for another 10 minutes.)

After removing from the oven, let cool for ten minutes before slicing. After the first day, this bread is best stored in the fridge. Or cut it into slices and freeze for later.

RISOTTO WITH GORGONZOLA, PEAR AND WALNUTS

by Dan Giampuzzi

Prep Time: 15 Min

Cook Time: 20 Min

Yields : 4

INGREDIENTS

  • 350 g (about 12 oz.) of Arborio rice (Upgrade: use Carnaroli rice)
  • 1 medium onion
  • 1 Williams pear (or the quality you can find)
  • 200 g (7 oz.) of gorgonzola Italian cheese (the sweet creamy quality)
  • 10 shelled walnuts (Upgrade: toasted)
  • 100 ml of dry white wine
  • 1 liter of  vegetable stock (Upgrade: use chicken stock)
  • 2 tablespoons extra virgin olive oil
  • 60 g (about 2 oz.) of unsalted butter
  • 100 g (3.50 oz.) of grated Parmigiano-Reggiano (Upgrade: use freshly grated)

 

DIRECTIONS

Begin by preparing a vegetable stock and keep heated to a simmer. Chop the walnuts coarsely and set them aside. Finely chop the onion and place it in a pot with 30 g butter and 2 tbsp. of extra virgin olive oil. Cook it for 2 or 3 minutes until translucent then add the rice. Toast it for a few minutes while stirring, then add the white wine and let it evaporate.

As the rice dries out, gradually add a ladle of stock at a time, until completely cooked (about 15-18 minutes). Stir often to prevent sticking to the bottom of the pot.  Meanwhile, peel the pear, remove its seeds and cut it into small pieces. Take off the gorgonzola crust and cut it into small pieces as well.

About 5 minutes before the risotto is ready, add the gorgonzola and pear. When the risotto is ready, turn off the heat and add chopped walnuts, grated Parmigiano and the remaining butter.  Add salt and white pepper to taste. Stir very well and serve immediately.

 

PEANUT BUTTER BANANA MUFFINS (Flourless & Fluffy!)

By Celia Desmond

These Peanut Butter Banana Muffins are unbelievably light & fluffy, without using flour or refined sugar.

PREP TIME: 10 minutes

COOK TIME: 25 minutes

TOTAL TIME: 35 minutes

SERVINGS:12

AUTHOR: Megan Gilmore

INGREDIENTS

  • 1 cup all-natural peanut butter (no added sugar or oil)
  • 2 very ripe bananas, mashed (about 1 cup mashed)
  • 3/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 3 whole eggs
  • 1/2 teaspoon sea salt
  • 1/4 cup honey (or stevia, to taste)
  • 1 teaspoon cinnamon (optional)

OPTIONAL ADD-INS:

  • 1/2 cup chocolate chips
  • 1 cup fresh berries
  • 1/2 cup raisins or dried cranberries

INSTRUCTIONS

  1. Preheat your oven to 350ºF and prepare a muffin tin with 12 muffin liners.
  2. In a medium bowl, combine the peanut butter, mashed banana, baking soda, vanilla, eggs, salt, honey, and cinnamon, if using, and mix until smooth. I like to use a whisk to make sure the ingredients are evenly incorporated. Fold in one of the optional add-ins, if desired.
  3. Divide the batter among the 12 muffin cups. Using a 1/4 cup measure should distribute the batter pretty evenly.
  4. Bake at 350ºF until the muffins have risen, and feel firm to a light touch in the center of the muffin, about 20 to 25 minutes.
  5. Allow to cool for at least 30 minutes before removing from the pan.
  6. These muffins can be served at room temperature once they have cooled, but I recommend storing them in the fridge for the best shelf life. They should last for up to a week in the fridge when stored in an airtight container. You can freeze them for up to 3 months in an airtight container, too.