Creamy Chestnut Mushrooms With Spring Onion

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I had not cooked with chestnut mushrooms before, assuming they were too strong in taste, but I was extremely happy with this jacket potato filler I conjured up. Meaty and solid in texture, stays together in comparison to closed cup mushrooms when cooked. Went really well with the light refreshing taste of the cream cheese and even more so with the garlic that added an extra buzz to the cheese sauce.

A real winner in our home and one to go on our list for quick winter warmer meals. I adore baked potatoes, always have! but this just made the fluffy hot potato that bit more special. I am about to go make some dinner for today…involving halloumi cheese and aubergine…Recipe coming up soon.
Have a wonderful weekend friends! Much love, D x

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INGREDIENTS

1 punnet chestnut mushrooms sliced
3-4 tbsp soft cream cheese
1 tbsp butter
1 tbsp olive oil
3 spring onions sliced finely
2 cloves garlic minced
Salt to taste
Cheddar cheese grated

Baked Jacket potatoes to accompany

METHOD

Heat up the oil and butter in a deep saucepans on low.  Throw in the minced garlic sauté for a minute or so

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Add the mushrooms, making sure they are coated in the garlic butter/oil

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Cook for 5 to 7 minutes until soft.  Stir in half the spring onions and the cream chesse until the cheese turns into a thick creamy sauce

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Keep on a low heat for a further 5 minutes and then you are ready to serve up your soft fluffy buttered jacket potato.  Top off with some grated cheddar and the rest of the spring onions

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Smoked Paprika Plantain Chips ~ BAKED!!!

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Growing up we were treated to plantain chips made by our parents.  Matoke as we call it, as both my parents were born in Africa.  It was prepared, sliced by hand and then deep fried.  The result would be a hot soft fluffy chip!  I have always loved them and remember my Dad buying packets of these chips in a range of flavours when I was pregnant for me to keep my energy levels up!

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It was only last week that I spotted some plantain in our local supermarket.  I knew instantly that I wanted to create something with them.  So..I peeled them, sliced thinly in a food processor and set out to season and Bake!  Yes BAKE!  This way they remain healthy and I hardly used any oil!  Have a go! It’s so easy and you get fresh hot healthy plantain chips to nibble on, what could be better?

Have a tremendous day! See you tomorrow! Much love D x

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INGREDIENTS

2 large plantain, peeled, thinly sliced
1 tsp smoked paprika
½ to 1 tbsp sunflower oil
1 tsp salt or to taste

METHOD

• Preheat the oven to 200°c/400°f. Line 2 baking trays with greaseproof paper.  I used my pizza trays

• In a large bowl put all the ingredients together and gently massage the oil, salt and paprika into the plantain

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• Lay the slices of plantain on the tray and place in the oven for 20-30 minutes.  Turn them over half way

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• They will brown quickly so do keep an eye on them,  they will start to crisp up and this will continue as they cool down

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• Eat as soon as possible, but they will keep for a day in an airtight container

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No Bake Cocoa Nut Cookies

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Don’t you just love when you give something really healthy to your children. Makes up for all the naughty snacks and foods they some how seem to get their hands on!

With this recipe both parent and child will be soooo happy! I can guarantee this, as this is how I felt yesterday when I made these no bake cookies!

Mine have already disappeared from the fridge mysteriously!! So another batch is about to be made, especially as I promised to take some over to Angie’s Fiesta Friday Party!

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Have a beautiful weekend friends! Much love D x

INGREDIENTS

2 large handfuls of macadamia nuts
3~4 handfuls of pitted dates
1 tbsp maple syrup
1 tbsp sunflower oil
1 heaped tbsp cocoa powder
White chocolate melted

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METHOD

Add all the ingredients into a food processor and grind to a slightly grainy paste

Take a large pinch of the sweet mixture, form into a ball and then pat down into a small bite
size cookie

Take a little of the melted white chocolate and drizzle all over the prepared cookies

Chill in the fridge for 30 minutes or so then devour!

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My First Zebra Cake!

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Busy and hectic weekend!  But I think I’ve cooked and baked more.  Also because my 3 year old has the chicken pox and he wanted cake, cake and more cake!
I wanted to bake something special for him and I came across this recipe on YouTube.  I’ve been wanting to make a zebra cake for a while and this was the perfect opportunity! My little one was ecstatic and to see the smile on his face…Priceless!

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Here is the link to the simple recipe plus it’s in video form so can be easily followed..

Zebra Cake Video by Aashpazi

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The Veggie Meatball Sub???

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So what’s up with everyone that eats meat that love “The Meatball Sub”?  Everywhere I look,  especially on US TV channels I see people chomping on these soft baguettes with marinara sauce and cheese oozing out!  And for somebody who doesn’t eat meat, it has left me intrigued for a very long time!…

Having also a major love of the TV show “Friends” growing up, we all know about Joey’s absolute obsession and fascination with food! Especially the meatball sub!!

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I have made my own vegetarian version but used ready made frozen soya protein balls.  I will however figure a way to make a home made version very soon.  If any of you lovely people have a vegetarian (meat)ball recipe,  please send me the link.  For now I hope you enjoy this as much as we do!

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Have a super Sunday friends! Much love D x

INGREDIENTS

Large packet of quorn/soya frozen meatballs
2 tbsp olive oil
400-500g crushed tomato passata
1 onion finely chopped
2 garlic cloves minced
1 tomato diced
½ tsp salt or to taste
½ vegetable stock cube
⅓ tsp red chilli powder
¼ tsp sugar
½ tsp garlic granules
½ dried oregano
1 tsp barbecue sauce

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Fresh baguettes
Slice cheese
Butter

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METHOD

• Heat up 1 tablespoon of olive oil in a medium saucepan, once it is hot shallow fry off the soya balls upon instruction.  (Mine said to cook for 5 minutes in just a little oil at first then to cook and simmer in a sauce of my choice) once done, set aside

• In a large saucepan heat up another tablespoon of oil and sauté off the onion and garlic.  Throw in the tomatoes cook for a few minutes

• Pour in the tomato passata and add all seasoning and spices plus the bbq sauce  Bring to a gentle simmer, cover and cook for 5 minutes

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• Carefully place all the meatballs into the marinara sauce, combine well and leave on a low heat, cover again and simmer for 15-20 minutes

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• Heat up the baguettes, I used ones that had to be baked, slice, butter and place cheese slices on the base of the baguette

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• Spoon in the veg meatballs and sauce on top of the cheese, so that it melts the cheese and Simply Devour!
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