Mushroom & Cheese Tart

One of the things I love about cooking is the presentation of the finished article.  I’m quite happy pottering away in the kitchen working on the finishing touches but with two young kids it’s become less and less about good looking food and more about speed and shortcuts.Mushroom & Cheese Tart This mushroom & cheese tart looks very rustic but is the perfect quick tart.  A couple of minutes to fry some mushrooms and onions, mix up some eggs, cheese and herbs.  Unwrap some ready made puff pastry.  Throw it all together and into the oven and by the time you’ve cleaned everything up you have a delicious tasting tart.  Perfect to take on a picnic, a light lunch with a mixed salad or even as a starter.
Mushroom & Cheese Tart

Mushroom & Cheese Tart

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 2 servings for a light meal or 4 servings as a starter

Mushroom & Cheese Tart

Ingredients

  • 200g ready rolled puff pastry
  • 1 tblsp olive oil
  • 200g mixed mushrooms, sliced
  • 1 small onion, sliced thinly
  • 1 large egg
  • 100g Garlic & Herbs cream cheese
  • 20g finely grated parmesan cheese
  • a handful of flat-leaf parsley, coarsely chopped
  • 50g ricotta cheese
  • 6 fresh thyme sprigs

Instructions

  1. Preheat oven to 220°C (425°F).
  2. Heat the oil in a large frying pan and add the mushrooms and onions.
  3. Stir occasionally until the mushrooms and onions are nicely caramelised. Set to one side.
  4. Add the egg to a mixing bowl and mix well with a fork. (Keep a tiny bit to one side for glazing the tart).
  5. Add the cream cheese to the beaten egg and mix well.
  6. Add the parmesan cheese and parsley.
  7. Mix well and season with salt and pepper.
  8. Place the pastry sheet (should measure approx. 21cm x 21cm) on a lined baking sheet.
  9. Spoon the mushroom mixture onto the pastry and spread out evenly - leaving a clean border about 3cm wide all the way round.
  10. Fold the border up and over the mushroom mixture to create a rim.
  11. Scatter the crumbled ricotta and thyme leaves over the top.
  12. Brush the pastry edges with the left over egg.
  13. Place in the oven for 15 minutes until nicely golden brown.
http://mygoldenpear.com/2015/04/28/mushroom-cheese-tart/

Mushroom & Cheese Tart

Enjoy!

I’m sharing this recipe over on the fabulous Supergolden Bakes Cook, Blog, Share  linky

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Honest Mum’s Tasty Tuesday linkup

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and A Mummy Too’s Recipe of the Week linky

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Recipe source : Australian Women’s Weekly

Lemon Pudding

Today’s been a real duvet day.

Mooching around doing housework, getting the kids to do their homework, looking out at the garden and wishing it was a lovely sunny day.  But it’s not to be. It’s cold, windy and very grey.  A day to be indoors messing around in the kitchen I think.  After a quick check to see what I had in the fridge all I could rustle up were some fresh lemons so a lemon pudding it would have to be.

Lemon Pudding
There is nothing fancy about this lemon pudding but it is deliciously moist and tangy and very light.  I used to make it at school so it uses the most basic of ingredients and is very simple to make.  It is a pudding of two layers – the top being a very light sponge and the bottom is a thick custard/mousse like consistency.

Simple and delicious!
Lemon PuddingI serve mine warm with pouring cream (because everything tastes better with cream – right?) but it would be just as good with ice cream or even just on its own.
Lemon Pudding
Enjoy!

Lemon Pudding

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings

Lemon Pudding

Ingredients

  • 90g butter (I used Flora margarine)
  • 115g castor sugar
  • Zest and juice from 2 lemons
  • 60g Self Raising flour
  • 2 large eggs, separated
  • 140ml milk (I used semi skimmed)

Instructions

  1. Preheat oven to 180° C (350° F).
  2. Lightly grease an 18cm ovenproof dish .
  3. Cream the butter, sugar and lemon zest until light and fluffy.
  4. Add the flour and beat until just incorporated.
  5. Add egg yolks, milk and lemon juice and mix thoroughly.
  6. Beat egg whites until stiff peaks. Fold into the creamed mixture.
  7. Pour the mixture into the ovenproof dish and place this dish into a roasting tin.
  8. Pour enough water into the roasting tin until the base is covered by approx. 2cm of water.
  9. Bake in the oven until top is golden and springy to the touch.
http://mygoldenpear.com/2015/04/19/lemon-pudding/

I’m sharing this recipe over on the fabulous Supergolden Bakes Cook, Blog, Share  linky

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A Mummy Too’s Recipe of the Week linky

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and Honest Mum’s Tasty Tuesday linkup which is being hosted by Le Coin de Mel this week.

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Brandy Sidecar

Well I’ve finally succumbed to all the gorgeous cocktails that Lucy of Supergolden Bakes teases us with every week. When it comes to cocktails I normally stick to a few safe options which I know will hit the spot but if you are a regular reader of Supergolden Bakes (and if you’re not then you should be) you will be tempted with something new almost every week.
Brandy Sidecar
Of course, making cocktails is not a cheap exercise and I certainly don’t have the choice of drinks that Lucy has but I do have some of the basics.  After a bit of research I found that I could rustle up a Classic Brandy Sidecar. My first attempt was good but just a touch too sour for my liking. I added in the orange juice to sweeten it slightly and rimmed my glasses with sugar which made it very drinkable.

Brandy SidecarSo, not quite a classic Brandy Sidecar but if like me you prefer something slightly sweeter then this version is worth a try.

Mmm I might just have to try another one to make sure :-)  It is the holidays after all.

Brandy Sidecar

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 serving

Brandy Sidecar

Ingredients

  • 2tblsp sugar
  • zest of 1 orange
  • 25ml Brandy
  • 50ml Cointreau
  • Juice of 1 lemon
  • Juice of ½ orange
  • Ice cubes

Instructions

  1. Mix the sugar and orange zest together in a shallow saucer.
  2. Wet the rim of your cocktail glass with some lemon juice.
  3. Dip the edge of the cocktail glass in the sugar and zest mixture. Leave to dry.
  4. Add the Brandy, Cointreau, lemon juice, orange juice and 4 - 5 ice cubes to a cocktail shaker.
  5. Shake well for at least a minute.
  6. Strain into your cocktail glass.
http://mygoldenpear.com/2015/04/04/brandy-sidecar-2/

Brandy Sidecar
Enjoy!

I’m linking this post up to Supergolden Bakes CookBlogShare weekly linkup.

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Curried Lamb Shanks

Spring is here!

Blossom on the trees, fresh green leaves making an appearance, pinks, purples, gorgeous yellows, warmer weather, longer days, lighter days ….

Well, that’s the theory.  I’m still in hibernation – hesitant to switch off the heating, peering out my windows through the toxic smog which has descended upon London, jackets, scarves and gloves still at the ready and still craving warm, hearty food.

And let me tell you these curried lamb shanks are just what the doctor ordered.  Slow cooked lamb in a spicy tomato based sauce until the meat is so tender it falls off the bone. Served over a bowl of rice with a generous helping of naan bread on the side to mop up all that lovely sauce.

Finger lickin’ good!

Curried Lamb Shanks 4

Curried Lamb Shanks

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Yield: 2 servings

Curried Lamb Shanks

Ingredients

  • 1 tblsp ghee or 1 tblsp sunflower oil
  • 2 lamb shanks
  • 1 onion, chopped
  • 4 garlic cloves, finely chopped
  • 5 cm piece of fresh garlic, peeled and finely chopped
  • 2 tblsps curry powder
  • 1 tblsp cumin powder
  • 1 tblsp coriander powder
  • ½ tsp chilli powder (or more to taste)
  • ½ tsp turmeric powder
  • 1 cinnamon stick
  • Seeds from 8 cardamom pods, crushed
  • 400g tin chopped tomatoes
  • 2 tblsps tomato puree
  • 500ml lamb stock
  • ½ tsp salt

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Heat the ghee in a frying pan and brown the lamb shanks on all sides.
  3. Remove the lamb shanks and place in an ovenproof dish.
  4. Add the onions to the frying pan and cook until just soft and golden,
  5. Add the garlic and ginger and cook for a further two minutes.
  6. Add all the spices and mix well.
  7. Add the chopped tomatoes, tomato puree, stock and salt and bring to the boil.
  8. Pour the sauce over the lamb. Cover the dish and cook in the oven for 2 - 2½ hours until tender.
http://mygoldenpear.com/2015/03/20/curried-lamb-shanks/

Curried Lamb Shanks

Enjoy!

I’m sharing this recipe over on the fabulous Supergolden Bakes Cook, Blog, Share  linky

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A Mummy Too’s Recipe of the Week linky

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and Honest Mum’s Tasty Tuesday linkup

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One Pot Chicken Chilli

Well it’s taken me a while to get back into blogging again and I have done so on one condition – I had to join Slimming World.

You see, for every recipe on this blog, I make and test it three times.  Now my hubby doesn’t eat desserts or cakes and I don’t want to be giving them to my kids every other day so ….. Well you guessed it.  I was eating my fair share and giving the rest away to my hubby’s co-workers.  Not the ideal way to live a healthy lifestyle.

One Pot Chicken Chilli

So Slimming World it is for the foreseeable future and hopefully more healthy meals on the blog with the occasional treat (or two).

This recipe for a one pot chicken chilli is a delicious family dinner and so tasty.  It is one of those meals that gets the juices flowing as it simmers away on the stove top.  It is hard to resist and that comes from someone who had to resist while taking these photos.
One Pot Chicken Chilli
I love using spices when I am watching the calories and one of my most pinned recipes is my chickpea and spinach curry so I thought this chicken chilli would be a good one to share with you.
I have stated that each portion is equivalent to 2 Syns and that is because I choose to use olive oil to fry the onions and peppers. I just find it easier than trying to use the low calorie spray.  I do use it for browning the chicken though.

If you have more success with the Fry Light oil then you could leave out the olive oil and use the low cal spray and the chicken chilli would be completely Syn free.

One Pot Chicken Chilli

One Pot Chicken Chilli

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 6 servings

One Pot Chicken Chilli

Ingredients

  • Fry Light Cooking Spray
  • 1kg skinless and boneless chicken thighs
  • 2 tblsp olive oil
  • 1 onion, thinly sliced
  • 2 red peppers, sliced
  • 2 garlic cloves, finely chopped
  • 1 tblsp tomato puree
  • 400g can chickpeas, drained
  • 400g can chopped tomatoes
  • 300ml chicken stock
  • 3 red chillies, deseeded and finely chopped
  • 1 tsp Tabasco sauce
  • 100g baby spinach

Instructions

  1. Cut the chicken thighs into smaller pieces about 3cm each.
  2. Spray a frying pan with the Fry Light and fry the chicken pieces in batches, until golden all over.
  3. Remove from the pan and set to one side.
  4. Add the 2 tblsp olive oil to the frying pan and fry the onion and red pepper over a gentle heat. The residue from the chicken should loosen up from the bottom of the pan.
  5. Once the onion is soft, add the garlic and fry for another couple of minutes.
  6. Add the tomato puree, the chickpeas, chopped tomatoes, chicken stock, chopped chillies and the Tabasco sauce and stir to combine.
  7. Add the chicken back to the pan, cover and simmer over a low heat for 30 minutes or until the chicken is cooked through.
  8. Add the spinach to the pan about 3 minutes before the time is up and stir through to wilt.
  9. Serve with rice.
http://mygoldenpear.com/2015/02/26/one-pot-chicken-chilli/

TIPS FOR SUCCESS
1. The reason the preparation time is so long on this recipe is because I use chicken thighs which tend to have quite a bit of fat on them. I take the time to trim this all off but if you wanted to save some time you could use chicken breasts which are much leaner. You would however compromise on the taste and tenderness of the meat.
2. I would try and get as much colour on the chicken in the browning process because chicken thighs can look a bit dull and grey if you leave this process out.
3. I have stated 300ml of chicken stock (I use 1 stock cube) but this will depend on the pan you use, if you use gas or electricity and how fast your simmer rate is. If the sauce looks too dry towards the end of cooking time – add more water. If there is too much liquid – take the lid off and simmer for a couple more minutes until you get the correct consistency.
4. How spicy do you like it?  This is a difficult one to put down in a recipe because there are so many different varieties of chillies out there.  I use a medium strength chilli but if you’re not sure then try with one less and add more the next time you make it.

One Pot Chicken Chilli

Enjoy!

 

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