Crushed Mushroom Pasta Sauce

image

Mushrooms = A no go zone for children!! But this yummy sauce will have them eating them in front of your very own eyes!!!

INGREDIENTS

1 Punnet of button mushrooms
200 ml crushed tomato
3 garlic cloves crushed
Salt to taste
Chilli flakes to taste
1 tbsp olive oil
1 tsp dried oregano

METHOD

Blitz the mushrooms until small pieces

Heat up the oil with the oregano and chilli flakes. Wait for the oil to sizzle

Add in the mushrooms and garlic. Sauté until a little water is released from the mushrooms

Pour in the crushed tomato with salt. Stir and cook through on a slow heat for 20 minutes, Stirring occasionally

Serve on a bed of cooked fusilili or penne pasta

image

Advertisements

A Breakfast Boost…

image

Add a little o lay! to your English breakfast! Button mushrooms with white kidney beans and plenty of taste! Goes incredibly well next to a poached egg or two. Ok! Now my mouth is literally watering! I’m off to fix myself a hearty breakfast! Even though it is 3pm in the afternoon here lol!

Hope you all have a fantastic day friends, much love, D x

image

INGREDIENTS

300g button mushrooms
1 tin white kidney beans drained
½ tbsp olive oil
2 cloves garlic crushed
1 tsp peri peri spice mix
1 tsp dried cumin powder
200g tomato passata
Salt to taste
Mature cheddar cheese grated

METHOD

Heat up the olive oil in a medium saucepan, on a low heat  Sauté the garlic and mushrooms together

Throw in all seasoning and spices, cover and cook for a few minutes

Pour in the tomato passata, along with the beans, stir.  Bring to a boil and simmer for 10 minutes

Put the mushroom and bean mixture into a small deep oven dish, scatter over some grated cheddar and melt under the grill until the cheese is golden brown

image

image

Ready to serve up with your English Breakfast

Creamy Chestnut Mushrooms With Spring Onion

image

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

image

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

image

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

image

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

image

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

image

image

The Optigrill, My New Toy!

image

I am absolutely ecstatic to write about Tefal’s new “Optigrill” I have had it sitting in my kitchen just waiting to be turned on and yesterday was the BIG day! We fancied something Summery but without the hassle of setting up the barbecue, especially with the two boys running around in the garden. Wow what a result and we were treated to instant tasting grilled and charred vegetables and halloumi in a flat bread wrap!

image

The Optigrill is so versatile and self explanatory. It has different modes for various food types and I know I will be using it all the time now that it’s sitting on my kitchen work top just shouting out at me, “I’m here, use me!” Even this morning it made me a chilli cheese toasted sandwich for breakfast yummmmy!

image

You can use a griddle also to cook the vegetables but I found that I hardly used any oil with the Optigrill! So you get extremely tasty food, prepared easily and less oil! Triple bonus in my books!

I hope you enjoy this recipe and also get to sample barbecued food without the barbecue! Have an exciting day and I’ll see you all tomorrow my friends with a fudgy chocolate brownie recipe. Much love D x

image

INGREDIENTS

1 large aubergine, thinly sliced
2 courgettes, thinly sliced
1 large onion halved
2 tomatoes sliced
1 block halloumi cheese (reduced fat)
15/20 button mushrooms
2 garlic cloves minced
Smoked paprika
Salt to taste
1 tsp cumin powder

6 tbsp natural yoghurt
Handful of fresh coriander
Pinch of salt
1/3 tsp garlic granules
Squeeze of lemon juice

Ready made flat breads warmed

Time to grill baby!

Courgettes ~ massage a tiny amount of olive oil into the sliced courgette and place on the grill. I set it on a constant medium heat as my vegetables were thinly sliced. This way I pressed the lid down and was able to check the veg as it cooked

The courgette was cooked within 4 minutes or less. Put aside to cool

image

image

Aubergine~ sprinkle a little salt and add the cumin powder to the sliced aubergine. Massage a little oil also and place onto the Optigrill. Close lid and cook until charred with golden tan grill lines!

Onion ~ Peel segments away and grill for 6 to 8 minutes, until the onion produces a sweet aroma and is softened

Tomatoes ~ place slices onto the grill and don’t close, once charred set aside for the addition of mushrooms

Halloumi cheese ~ cut into thin slices and place directly onto the grill, close the lid and keep on the medium setting. Should be nicely warmed and charred within 3 to 4 minutes. No oil!
How cool!

image

image

image

For the mushrooms ~ warm a teaspoon of olive oil, sauté the grilled tomatoes and garlic. Season with paprika and salt. Throw in the mushrooms, coat them in the sauce, cover and simmer on low for 10 minutes. The mushroom will release its own water adding to the sauce. Set aside to cool

image

image

For the yoghurt dressing ~ place all ingredients into a food processor, give it a good blitz and it’s ready!

Assemble the wrap…if the wrap is large, slice into half. Take two slices of grilled halloumi and then a little of all the grilled vegetables. Drizzle over with the coriander yoghurt dressing and roll it over

image

image

Ready to munch! Enjoy!

A Funky Friday Curry…

image

I’ve been experimenting in the kitchen again!..Today I bring to you a Funky Fiesta Friday curry and will be sharing it with you all as well as taking a massive saucepan over to Angie’s Fiesta Friday Party

I have never combined fresh leeks with these sweet looking baby button mushrooms but I knew the flavours would just fuse together.  The paneer adds a touch of luxury to the already lovely combination.  This curry was a hit in our family and I really hope you all enjoy it.

I have an original flatbread recipe coming up that will work wonders with this curry…til then have a gorgeous weekend and take care! Much love, D x

image

INGREDIENTS

250g grated paneer
2 leeks sliced finely
150g baby button mushrooms
2 cloves garlic minced
½ tbsp olive oil
½ butter
1 tsp ground coriander and cumin
¼ tsp turmeric
¼ tsp chilli powder
1 tsp garam masala/paneer masala
150g crushed tomato passata
Salt to taste
Fresh lemon

image

METHOD

● Heat the oil and butter in a medium saucepan on a low heat.  Throw in the mustard and cumin seeds, once they start to sizzle, add in the leeks and garlic.  Sauté for a few minutes until the leeks soften

image

image

● Season with the spices and salt.  Put in the mushrooms and combine ensuring the mushrooms are covered in the masala oil

image

image

● Cover and cook for 5-10 minutes.  The mushroom will release its own delicious juices, pour the passata in and stir.  Simmer on a low heat for a 8-10 minutes

image

● Scatter in the grated paneer. Pour a little water to keep moist and slowly mix so that all the paneer is covered in the tomato base

image

image

● Cover and cook on a low heat for 8-10 minutes.  Squeeze in some fresh lemon juice to taste

image

image

image

Simply Mushrooms…

image

Tasty, chunky, sauteéd mushrooms in a turmeric, chilli and garlic dressing!  That was my breakfast this morning!  Simply done and hearty food for a Tuesday morning.  Team it up with some extras..fried egg, tomatoes if you wish.

Have a stunning day, Enjoy every minute of it! Time waits for no one…Much love D x

image

INGREDIENTS

1 punnet closed cup mushrooms, quartered
1-2 garlic clove crushed
½ tbsp olive oil
¼ tsp turmeric powder
salt to taste
dried red chilli flakes to taste

Wholemeal/granary buttered toast

METHOD

• Heat up the oil in a medium saucepan,  gently add the mushrooms, season with salt and the turmeric powder.  Saute for a couple of minutes on a medium heat

• Stir in the garlic and sprinkle in the chilli flakes

• Cook for a 3-5 minutes.  Keeping the mushrooms quite chunky looking in texture

• Spoon some mushrooms onto the toast, sprinkle some mature Cheddar cheese and gobble up quickly!

image

image

image

Mushrooms for breakfast?

image

I had these mushrooms first thing this morning with my english breakfast! The garlic is so complimentary and really brings out the flavour of the mushrooms to enhance them. So very easy to do yet so very satisfying!

This is a breakfast side if you wish to have a starter to check out my garlic paprika mushrooms for a dinner party

INGREDIENTS

250g closed cup mushrooms
1/2 tbsp olive oil
1 tbsp butter
3 cloves garlic crushed
Salt to taste
Parsley optional

METHOD

• Prepare the mushrooms rinse and remove the stalks. Cut into big chunks

• Heat up the oil and butter together on a low heat in a medium saucepan. Throw in the garlic but it should not burn

Let the garlic infused into the butter oil and then mix in the mushrooms. Combine well to ensure that the mushrooms are covered in the garlic sauce.

• Season with salt and cook on a low heat for 10 minutes and you will be left with soft tender mushrooms in a lovely garlic buttery sauce!

(Picture courtesy of nom & glug)

Sautéed Vegetables Transformed = 2 Vegetarian Dishes!

image

Still embracing our new diet, which we are quite enjoying as both my husband and I are seeing results and the weight is being shed, slowly but surely

We have really focused on our intake of fresh vegetables and protein. He has cut out pretty much all the carbs but yours truly hasn’t been able to do that. I have just reduced the amount! I’m sorry! I can’t live without bread and pasta!

Cous cous has become a great alternative, so that is what we had last night. Whilst I couldn’t resist making my boys a fluffy omelette using the prepared vegetables, which I must admit that I munched on too!

image

It was like making one and getting another dish for free! It worked well in both dishes and I know I will be making this combination again very soon! Hope you enjoy it! Have a tremendous Tuesday! Much love D x

image

INGREDIENTS

300g closed mushrooms sliced
180g fresh baby spinach
1 green bell pepper diced
1 tbsp olive oil
Pinch of dried red chilli flakes
⅓ tsp dried oregano
Paprika tp taste
Salt to taste
1½ cups dried couscous
2½ cups boiling water
½ vegetable stock cube

METHOD

• Prepare the cous cous by bringing to the boil in the vegetable stock, simmer for 5 minutes until the water has evaporated. Take off the heat and set aside. Separate grains with a fork

image

• Heat up the oil with the red chilli flakes, add in the peppers, sauté until tender

image

• Throw in the mushrooms, oregano and salt, combine well. Cook on a medium heat for 5 minutes then stir in the spinach. Let it wilt gently and cover for a few minutes. Take off the cooker and let the residual heat cook the spinach through

image

image

image

• Serve the sauteéd vegetables along with the sauce it has released onto a plate of cous cous

image

The sauteéd mushroom, spinach & pepper omelette

• Beat 3 large eggs till bubbly
• Stir in a dash of milk
• Season with just a little salt
• Add in 2 tablespoons of the spinach mix
• A handful of mature cheddar cheese…combine
• In a hot frying pan with a little olive oil, fry off your omelette, flip when the egg has settled on the first side. Both sides will be golden brown against the yolky yellow of the egg

image
image

image

image

image