Mrs. Jackson Cooks

Life through food

Salami and pea risotto

IMG_5654.JPG

I’ve blogged before about risotto.  It really isn’t as hard as it seems.  Just add a bit of stock at a time and stir in the same direction until cooked.  That’s pretty much it.  And this is one is super simple because there’s very little prep and so there’s not much to throw you off your rice stirring.   Ready in 25 minutes – that’s a good midweek meal.  It’s also pretty cheap.  You can use any salami, I used a nice one from Lidl but really whatever you want.  Frozen peas too, are a staple so it’s quite easy to do with what you have.  if you don’t have salami you can use ham or chorizo, or anything like that.  Even Mr J thought it was good, which is pretty hard to do as he’s so spoilt by my cooking.

I found the recipe here: http://recipes.coles.com.au/recipes/53/quick-salami-pea-risotto/

Salami and pea risotto

Serves 2

  • 1 tsp olive oil
  • 1 onion,finely chopped
  • 150g risotto rice (I used arborio, also from Lidl, so fancy doesn’t need to be expensive)
  • 750ml chicken or vegetable stock
  • large handful of frozen or fresh peas, defrosted or use mushrooms or other vege
  • 50-60g sliced salami, shredded
  • handful of parmesan cheese
  • small knob of butter or margerine or a spoonful of creme fraiche or cream
  1. Heat the oil in a high sided pan on a medium heat.
  2. Add the onion and cook until softened.
  3. Add the rice, stiring until it turns translucent.
  4. Add the stock, a ladleful at a time, stiring until evaporated.
  5. Turn the heat down to a low simmer.
  6. Continue adding stock until the rice is cooked and the stock absorbed (you may need slightly less or more stock)
  7. Mid way through, add the peas.
  8. Whilst the rice is cooking, dry fry the salami in a separate pan until crispy, then turn out onto kitchen towel.
  9. When the rice is cooked, remove from the heat and stir through most of the salami, the parmesan and the butter or margerine or cream.
  10. Leave for 3-4 minutes to ‘rest’.
  11. Serve with the remaining salami sprinkled on top
  12. And enjoy the deliciousness!

 

Advertisements
Leave a comment »

Cheap and easy: pasta puttanesca

IMG_5626.JPG

I’ve already blogged about puttanesca with prawns, as a good diet friendly dish, and it certainly is.  This is a slightly different version.  Cheap, just as easy, because it uses tinned sardines.

The prawn version is here https://mrsjacksoncooks.wordpress.com/2011/03/01/sweet-pepper-and-bacon-pasta-2/

I have used tinned sardines before, but I don’t like the bones in them.  Every recipe I’ve found previously always says, leave them in, they’re small and good for you, you don’t notice them.  I do.  I don’t like them!  This was the first recipe that said take them out, and said how to (although I probably could have figured it out, having something that tells you how, takes the guesswork out of it).  Most puttanesca recipes use anchovies but I’m not a fan of them, so this recipe works much better for me.

It’s a post by Jack Monroe on the Guardian.  I like Jack Monroe.  Her recipes are alwayseasy, and often use stuff that’s in the cupboard.  I met her through working for Oxfam, and like her honesty and grittiness, and of course, the easiness of her recipes.  Her recipe is here http://www.theguardian.com/lifeandstyle/2014/apr/16/jack-monroe-spaghetti-alla-puttanesca-recipe 

As always, I’ve adapted it.  I used macaroni because that’s what I had in.  You can use whatever pasta you like.  Spaghetti is good too.  I do normally use capers, however, I had run out this last time, so added in juice of one lemon, which worked well too.

Pasta puttanesca

Serves 2

  • 1 onion, finely chopped
  • 4 garlic cloves, peeled & crushed
  • 1 chilli, chopped
  • 1 tsp olive oil
  • 1 tin tomatoes
  • 1 tin sardines
  • 150g dried pasta of your choice
  • 1 tbsp capers, chopped, or juice 1 lemon
  • 20 large olives (I used green), pitted and sliced
  • Handful of chopped fresh basil
  • salt and pepper to taste
  • handful of parmesan (optional)
  1. Boil the pasta until al dente.  Remove and drain, and set aside (if the pasta is done much before the sauce, you may want to add some oil to it to stop it sticking)
  2. Meanwhile, put the oil in a pan on a medium heat.
  3. When warmed, add the onion, garlic and chilli and cook until the onion is softened.
  4. Remove the bones from the sardines by slicing down the back and opening and removing easily as they’re all in one piece.  Chop up the sardines.
  5. Add the tomatoes to the pan, breaking them up with the spatula or spoon.  Bring to the boil and then simmer for 5 minutes.
  6. Add the sardines, capers or lemon juice and continue simmering until you have a good saucey consistency.
  7. Then add the olives and basil in.  Taste and add seasoning as needed.
  8. Stir through the pasta until combined.
  9. Turn into bowls and scatter parmesan over the top if using.
  10. Enjoy the healthy, easy goodness
Leave a comment »

Show-off brunch: Aubergine and potato middle eastern inspired brunch

IMG_5567.JPG

This is a faffy brunch.  It takes a while, there’s lots of different bits to the recipe that are done separately and brought together at the end, and it involves poached eggs, which are the ultimate in egg faffiness.

However, I have made it time and again because it is utterly delicious and a fantastic way to impress people (even if that person is just you).  And also brilliant for hangovers (not so great to make it if you’re feeling really ill though…possibly one for that moment when you feel ok, and you realise you’re still drunk!).  Even thinking about it now is making my mouth water.  It’s that tasty.  So it’s worth the faffiness.  But not one for when you’re in a hurry.  I like to make it when I have an aubergine or two lurking in the fridge.

It’s by Yotam Ottolenghi – the king of faffy cooking, and to be fair, I think I have made this as he says, at least once, but mostly, I adapt it, and it’s still just as good.  I do still follow the recipe because it’s so faffy, it’s hard to remember it all, but I think have now mostly remembered it.  You can find it here:

http://www.theguardian.com/lifeandstyle/2014/jan/31/brunch-recipes-eggs-yotam-ottolenghiI

I have to say, I have never been able to find tahini in the shops, so just make my own with sesame seeds.  Which adds to the faffiness.  But a great job to give someone that’s hanging about annoying you in the kitchen.  If you want to make tahini, here’s a recipe:  http://homecooking.about.com/od/condimentrecipes/r/blcon110.htm

And here’s my adapted version:

Middle-eastern inspired Aubergine and potato brunch

Serves 2

  • 1 aubergine cut into 2cm ish cubes (if that’s possible with something round)
  • 2 medium potato, peeled and thinly sliced
  • 2-3 tomatoes (depending on size), diced
  • 1 spring onion, finely sliced
  • 1 tbsp siracha sauce (or use any tomato chilli sauce, not sweet chilli though)
  • 1 tbsp chopped fresh coriander
  • 2 tsp white wine vinegar
  • A lot of oil
  • 40g tahini paste (I make 1/2 the recipe above, which usually works out well)
  • 1 garlic clove, crushed
  • 1/2 a lemon, juiced
  • 4 eggs (I also do a couple of slices of bacon and 1 egg per person at times)
  • 1 tsp sumac (optional)
  1. Place the aubergine in a colander, sprinkle with salt and leave to drain in the sink for about 30 minutes
  2. Whilst the aubergine is draining, boil the sliced potatoes for about 5-7 minutes, or until half cooked.  Then drain and refresh under cold water so they stay crunchy
  3. Next mix together the tomato, spring onion, and half the coriander in a small bowl.  Combine with the siracha sauce and white wine vinegar.  Season with salt and pepper and set aside
  4. Mix the tahini paste with the garlic, lemon juice and 2 tbsp of water with some salt and pepper.  Set aside.
  5. Tip the aubergine onto a plate with kitchen towel and dry off.
  6. Pour enough oil (should be sunflower, vegetable, groundnut etc) into a high sided pan to come up about an inch.  Heat on a high flame until bubbles form around a spoon end in the middle of the pan.
  7. Tip in the aubergine and fry until golden brown on all sides.  Then tip out onto fresh kitchen towel using a slotted spoon.
  8. Pour most of the oil, away (I normally save in a jar for later), leaving about 2 tsp in the pan.
  9. Fry the potatoes in the pan until browned and blistered on both sides, takes about 10 minutes.
  10. Meanwhile, boil the water and make the poached eggs (and grill bacon if using)
  11. Split the potatoes between two plates.  Sprinkle over 1/4 of the tahini mix on the potatoes on each plate.  Next take the aubergine and place on top of the potatoes and sprinkle over the remaining tahini mix.
  12. Next take the tomato mix and place on top of the aubergines and potatoes.  Sprinkle over the reserved coriander
  13. Finally top with the eggs and bacon if using.
  14. And enjoy the fruits of your labour and faffing about.  Feel the hangover recede.
Leave a comment »

Living in the big smoke: Moroccan lentil chicken tagine

IMG_5583.JPG

So, I’ve decided to start blogging again.  I know, it’s been a while.  More than a year in fact.  And it’s been a tumultuous year.  We moved to London, for my job.  I’m now working for Oxfam and absolutely loving it.  But chatting to the government is aided by being near them, and so we moved.Upped sticks, lock stock and barrel.  Sold our lovely home in Manchester and have now bought a new house in South London.  And it’s very lovely too, remarkably similar in fact.  Just a bit smaller and significantly more expensive!

But as we settle and start to feel comfortable again, making a home and finding comfort in homeliness has come back to us, and hence the blog.  I’ve never stopped cooking and perhaps my cooking has become simpler, quicker and more frugal as I find ways to make money and time stretch further in a city that demands so much and also is so absorbing.

I wonder if too, this blog may also become about eating and drinking in London – whether at home or out and about…we’ll see.

But I start with a very easy and cheap meal and pretty quick meal.  It’s delicious and something you can leave cooking whilst you do other things.  It’s a chicken lentil one pot tagine.  I quickly discovered the joys of Brixton market, including their very good and cheap halal butchers.  But if you’re without a market, then chicken legs are often much cheaper anyway, or get a whole chicken and cut it up.  I used boneless, skinless thighs as the recipe states, but you can use bone in and skin on ones, or thighs and drumsticks, just cook for a bit longer and use less oil when browning the chicken as there’s more fat in the skins which will release when you cook it.

The recipe is here http://www.bbcgoodfood.com/recipes/1860/moroccanstyle-chicken-with-lentils

As always, I adapted it.  I used raisins instead of apricots, but you can leave them out all together if you like, and I added in olives and peppers.  But you can use whatever you have really.  I also cooked it in a tagine pot, but you can use a casserole dish or a heavy bottomed saucepan too.  The advantage of a tagine is it’ll cook it much quicker.

Moroccan lentil chicken tagineIMG_5584.JPG

Serves 2

  • 2 tsp olive oil (or any oil really)
  • 4 boneless, skinless chicken thighs
  • 2 cloves of garlic, crushed
  • 2 tsp cumin
  • 2 tsp coriander seeds, crushed
  • 2 tsp sweet or smoked paprika
  • 1 onion, sliced
  • 1 pepper, sliced
  • 15 large olives
  • 50g red lentils (washed and drained)
  • 1 tin chopped tomatoes
  • 300ml chicken stock (you may need more if not using a tagine)
  • 1 tbsp tomato puree
  • 1 cinnamon stick, broken
  • handful of sultanas or raisins
  • juice of half a lemon
  • handful of chopped fresh coriander or mint
  1. Mix together the dried spices with the oil and rub over the chicken
  2. Heat the tagine on the stove and add the chicken thighs, until browned on all sides.
  3. Remove the chicken and turn down the heat.
  4. Add another tsp of oil and fry the onions until softened
  5. Add the garlic, tomatoes, stock, cinnamon, pepper, lentils, lemon juice and raisins to the tagine
  6. Cook for about 30 minutes, or until the chicken is cooked through and the lentils have absorbed the liquid.  You can also put in an oven if preferred at this point, but it’ll need longer to cook.
  7. You may need to add more stock if it becomes too dry, or leave the lid off towards the end if too liquidy
  8. 5 minutes before the end, add the olives.  And check the salt level.  Add some if needed.
  9. Just before serving, stir through the coriander or mint

And voila, easy peasy moroccan chicken that’s healthy, cheap and pretty quick to make.

 

 

Leave a comment »

Lamb stew with garlic bread crust

20130416-112957 AM.jpg

I found this in my cook in boots cookbook by Ravinder Bhogal. I had previously ignored it because of the garlic bread crust and I wasn’t eating bread. However, my problems with yeast and bread seemed to have cleared up so I’m eating it again, and so glad to be able to eat anything again.

This was delicious, healthy, hearty and very simple to make. It does need a couple of hours so it’s probably not a midweek thing, although you could make the stew the day before and just finish off in the oven on the day.

It has 560 calories per serving, depending on how much you want. The recipe says 6 servings, however, I don’t know if it was because we were hungry (we hadn’t eaten much all day) or we’re just greedy pigs, but we ate most of it and there’s probably only enough for 1-2 more portions so for 3-4 people. The calories are based on it being for 3 people.

Even so, even if you’re watching the calories, this is a good one. Lots of protein, some comfort carbs, plenty of vege and no extra sneaky things to up the calories for no reason. You could just make the stew and serve with potatoes or have a mashed potato crust instead if you prefer.

It’s also very cheap and the stew itself is freezable, so it’s a great family friendly meal.

Lamb stew with garlic bread crust

Serves 4

  • 500g diced stewing lamb
  • 1 tbsp plain flour
  • 2 tsp oil
  • 1 leek, cut into thick rounds
  • 3 celery sticks, cut into chunks
  • 1 turnip, cut into 8ths
  • 1 large chilli, cut into rounds
  • 100g pearl barley
  • 500ml chicken or lamb stock (plus extra water)
  • 2 sprigs fresh rosemary or 1 tsp dried
  • 2 bay leaves
  • 1 garlic bread baguette (or make your own)
  1. Heat 1 tsp of oil in a casserole dish (that’s flameproof, or use a saucepan)
  2. Toss the lamb in the flour and discard the excess flour.
  3. Fry the lamb in the oil on a high heat until browned on all sides. Remove with a slotted spoon and set aside.
  4. Turn the heat down to medium, add the remaining oil if needed and fry the leek, turnip and celery until softened and starting to brown – about 10 minutes.
  5. Return the lamb to the pan along with the pearl barley, bay leaves, rosemary and chicken stock.
  6. Stir well, bring to the boil and then simmer gently, covered, for about 1 hour, or until the lamb is tender. Check occasionally and top up with water as needed.
  7. About 15 minutes before the stew is cooked, preheat the oven to 180 degrees celsius.
  8. Prepare the garlic bread baguette.
  9. When the stew is cooked, top with sliced garlic bread baguette to form a crust and bake in the oven for about 20 minutes or until the bread is cooked and crispy.
  10. Serve immediately and enjoy 🙂
Leave a comment »

92 calorie individual apple pies

20120923-041707 PM.jpg

Since getting back from Ibiza I’ve really been trying to be good and get back into being healthy. The problem is, I’ve been depressed and craving sugar, and so I’ve ended up in front of the vending machine far too many times. In an attempt to rectify that, whilst not going totally cold turkey I found these fantastic pies.

They fill the craving hole whilst not ruining your good intentions and they are delicious, and super simple to make. You literally need an oven and that’s about it.

Our neighbour has an apple tree and many of his apples have ended up in our garden, some a bit worse for wear but still edible. So I thought it better to cook them down with a bit of sugar (I actually used sweetener, you can’t taste the difference). Then I added some strawberries that were very cheap in the supermarket but also a bit worse for wear and needed cooking. Both the apples and strawberries were very sweet so didn’t need much sweetener, just a bit to bring out the juices. I added a squeeze of lemon too.

And filo pastry is the best for pastry if you’re watching your weight, it’s a lot lighter than other pastries. I used olive oil spray instead of melted butter between the sheets. I honestly couldn’t tell any difference.

I made about 15 triangles. They’ll easily keep in a box for a few days and are great for taking to work for lunch or a snack.

Apple and strawberry pies

Makes about 15

  • 5-6 eating apples or 2 baking apples, cored and chopped
  • 125g strawberries, hulled and halved (or use strawberry jam)
  • 2 tbsp splenda or other sweetener
  • 4 sheets filo pastry
  • oil spray
  • 1 egg beaten
  1. Heat the oven to 200 degrees celsius
  2. Place the apple and strawberries with the sweetener in a saucepan on a medium heat, stiring occassionally until they break down and release their juices. Add a bit of water if its too dry. This takes about 10-15 minutes. Remove from the heat and allow to cool.
  3. Carefully remove the filo pastry sheets from the package onto a clean, dry surface, one at a time. Spray the top of each one with 3-4 sprays of oil spray before placing the next sheet on top of it. Spray the top of the 4th sheet.
  4. Cut into thirds, lengthwise.
  5. Place a tablespoon of the apple and strawberry mix in the middle of the top third of pastry, towards the left end. Fold the corner of the pastry diagonally across to make a triangle and cover the mix. Cut along the edge which meets the pastry and press along the edges to seal. Place on a baking tray sprayed with oil spray. Brush with the beaten egg, pressing down the edges as you go. Repeat until all the pastry and mixture is used up.
  6. Bake for about 20 minutes until cooked through and golden on top.
  7. Remove from the oven, allow to cool, and then eat with a nice cup of tea, feeling your cravings subside.
Leave a comment »

I’m back! And I’m cheating – easy cheats meatball pasta

20120923-035515 PM.jpg

I know, I’ve been away, you’ve been wondering what to eat. I’ve got a new super exciting job at British Cycling (don’t you just love how I manage to jump on every bandwagon going?!) which is very demanding. So I have been cooking – that wouldn’t change…I’ve not had the time for blogging and I keep forgetting to take photos.

But I’ve just got back from Ibiza (totally fab, amazing holiday, what a beautiful mesmerising place…don’t ever go all inclusive there, you miss the point of it) where I ate lots of gorgeous Spanish food and found perhaps the best place I have ever tasted tapas, drank lots of great (and cheap!) wine, danced my socks off (not that I was wearing any) and got a tan. Here are my top 5 things I learnt in Ibiza:

  1. A hot tub is the best after party – EVER! Get one, now – your life isn’t complete without it. Mr J and I are actually going to move so we can have one.
  2. Benirras beach is an amazing sunset party on Sundays. Get there early – they have police just for the parking.
  3. Random nights are the best
  4. There’s nothing funnier than driving around San Ant in your red fiat 500 convertible, roof all the way down, Guetta blaring from the stereo whilst you dance out the roof, and people wonder who you are
  5. Destino in San Jozep (between San ant and ibiza town) does the best tapas in the world.
  6. (I know, it’s 6 not 5) Drunk Connie is so much fun. Just give her 2 jaegerbombs and you’ll laugh all night.

Prior to the holiday me and Mr J thought we’d lose some weight so we went low carb, low fat. And whilst it’s totally unsustainable (and I ended up dreaming about pasta!) I learnt a couple of things – the cut of meat you choose can make all the difference. Always cut the fat off and remove the skin to reduce fat calories, and you don’t need as much oil as you think. So I’m incorporating these things into my cooking from now on. I’m also switching to low fat dairy exclusively. This was mostly the case already, but I’ve taken it further.

Anyway, holiday over. And I have the post-holiday blues, big time. But it got me to thinking about blogging again and I actually remembered to take a few photos. So I’m back for now, and here’s hoping it lasts for a bit in any case. And having the blues means I need comfort food, like now. So here’s a super quick, super easy, totally cheating pasta dish I actually got out of a magazine – More, I think. Ages ago I tore it out the magazine and stuck it in my binder where it was waiting for such a day as this.

I used frozen meatballs from Ikea as that’s what I had, but use ready made meatballs from the supermarket or just take sausages out their skins and roll them into balls. Whatever you have handy. I also used low fat creme fraiche and a bit of cream cheese, but use whatever you have to hand – fromage frais, cream, soured cream…whatever’s there.

I also added mushrooms as I’m really into mushrooms at the mo – they’re full of umami – what’s not to love?! Natural mood and taste boosters. But leave out if you want or add whatever you have in your fridge. Frozen peas would work quite well too I reckon.

So this can be done in about 20 mins – look at me, showing Jamie how it’s done. And kid friendly too.

Creamy meatball pasta

Serves 2

  • 150g pasta shapes
  • 1 tsp olive oil
  • 100g meatballs per person
  • 1 red onion, finely chopped
  • 1 garlic clove, mashed
  • 4-5 chestnut mushrooms, sliced
  • 150ml creme fraiche (or whatever)
  • handful of chopped fresh parsley
  • salt & pepper
  1. Boil the pasta according to the packet instructions (reserve some of the water)
  2. Meanwhile, heat the oil in the pan on a medium heat and add the meatballs. As the meatballs release their fat, you can turn it up high until they’re browned on all sides.
  3. Then turn back down and add the onion, garlic and mushrooms. Fry until the onion and mushrooms are softened and the mushrooms have released their juices.
  4. Then add the creme fraiche and a few tablespoons of the pasta water to make a sauce. Stir well and bubble until slightly thickened.
  5. Then add the parsley, salt & pepper to taste. Stir through the pasta and serve.
  6. Enjoy the creamy comforty-ness
Leave a comment »

Lunchbox lunches: bacon and lentil soup

20120424-013712 PM.jpg

My stomach is upset. It’s having an issue (in government speak). Probably from eating too many Easter eggs and drinking too much wine (and cocktails, and g&ts…). So I’m going back to basics and eating simply – nothing too rich, too spicy, too oily or too acidic. And what could be better than a simple healthy lentil soup? Comforting, tasty, easy on the stomach and nothing too exciting to upset it.

And lentils being good sources of both protein and carbs, means I don’t need bread of any kind with it, which may just push my stomach right over the edge. The bacon gives it a nice flavour but it’s not too intrusive. And keeping it chunky means it’s both simple and quick to make (in fact I made it this morning and let it cook whilst eating breakfast and then just dished it into tupperware to take to work.

This recipe is a variation on one I found in my Leith’s Simple Cookery book and my go-to book when I’m not sure about anything.

Bacon & Lentil soup

Serves 3-4

  • 1 onion, finely chopped
  • 3-4 rashers bacon (your choice), cut into lardons
  • 1 garlic clove, minced
  • 200g red or green lentils (choose red if you’re in a hurry they cook quicker)
  • 1 litre chicken stock
  • 2 tomatoes, chopped
  • 250ml passatta (seived tomatoes – or use pasta tomato sauce)
  • Salt & pepper to taste (be careful if using smoked bacon)
  1. Heat a large saucepan on a low-med heat. Add the bacon and onion and allow to sweat slowly and the bacon to release it’s fats. There’s no need for oil as the fats will provide it and make the bacon crispy.
  2. Then add the garlic and cook for a further minute.
  3. Add in the lentils and stir well to coat in the mixture. Then add stock, tomatoes, and passatta. Bring to the boil, stiring well and then reduce to a low simmer and cover.
  4. Simmer until the lentils are cooked – about 15 to 20 minutes.
  5. Add salt & pepper to taste and serve with hunks of farmhouse bread, or just eat on it’s own enjoying it’s pleasing chunkiness.
  6. Enjoy 🙂
Leave a comment »

Chorizo and feta tortilla

20120420-011920 PM.jpg

This one is an entirely made up MrsJacksonCooks recipe! Based on the basic tortilla recipe, with my own things thrown in it. This is great for leftover antipasti and marinaded veges. It’s also very simple to do, and quick so it’s perfect for midweek meals.

My mum brought me back some chorizo from Spain, which was the starting point for this recipe, and also the desire to make something quickly. Uncooked chorizo is best, but cooked chorizo is fine, just cook it for less time.

Chorizo and feta tortilla

Serves 3-4

  • 3-4 medium sized potatoes, peeled and cut into cubes
  • 70g chorizo, sliced on the diagonal
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 large red chillis, sliced
  • 1 red pepper sliced, or 4-5 marinaded pepper pieces sliced
  • handful of olives, drained and halved
  • 6 eggs beaten
  • 100g feta cheese, crumbled
  • salt & pepper
  • handful of chopped fresh parsley or basil
  1. Boil the potatoes until cooked, about 15 minutes. Drain and set aside til needed.
  2. Meanwhile preheat the grill on high.
  3. Then heat a large frying pan on a medium heat. Add the chorizo and fry until it starts to release it’s juices. Then add the onion and fry until softened and starting to brown.
  4. Then add the garlic and chilli and fry for another couple of minutes.
  5. Next add the peppers and olives, stirring them through well.
  6. Beat the eggs together with some salt, pepper and the feta cheese. Then stir in the parsley
  7. Add the potatoes stirring well to coat in the chorizo juices.
  8. Spread it all out so it’s evenly spaced around the pan, then pour over the egg mix, ensuring even distribution. Tip the pan to allow it to move around the pan to even it out.
  9. Cook on a medium heat until it’s done underneath. Then pop under the grilled until cooked and golden on top.
  10. Serve immediately with a green salad
  11. Enjoy 🙂
Leave a comment »

Vege dinner party option: mushroom and blue cheese tart

20120416-123744 PM.jpg

This is a super simple, very delicious and fancy looking dinner party main for the vegetarians in your life, or perhaps if you just fancy doing something vege. It’s delicious. I actually did it for dinner one Wednesday! If you have pastry in your freezer it couldn’t be simpler. But it’s great if you have veges coming for dinner and aren’t sure what to do. If you left out the cheese you could even satisfy vegans (I think! Just make sure the pastry isn’t made with butter).

The original is from the BBC Good food website (where else?!) http://www.bbcgoodfood.com/recipes/333631/onion-walnut-and-mushroom-tarte-tatin and I didn’t change it that much really. Perfect way to use up the bit of blue stilton left over from Christmas slowly getting more and more ‘fragrant’!

Mushroom and blue cheese tart

Serves 4-6 (depending on if its starter or main)

  • 4 onions, cut into wedges
  • 2 tbsp olive oil
  • 200g mushrooms , halved (chestnut ones are good if you have them)
  • 2 tsp light brown sugar
  • 50g walnuts, roughly chopped
  • 100g blue cheese (eg Stilton)
  • 1 pack puff pastry, defrost if frozen
  1. Heat the oven to 200 degrees celsius.
  2. Select a medium sized low sided frying pan. Roll out the pastry and cut a circle just wider than the pan (easiest done if you put the pastry on a floured surface and place the pan upside down on the pastry – then just cut around it leaving a 5cm lip)
  3. Heat the oil in the pan and add the onion wedges. Cook over a low heat until lightly coloured.
  4. Add mushrooms, sugar and salt & pepper to taste. Cook for 5 minutes or until the mushrooms are softened, stirring well.
  5. Stir through the walnuts and cook for a couple of minutes. Then remove from the heat and crumble over the cheese.
  6. Place the pastry over the top of the pan, tucking in the overhanging bit.
  7. Place in the oven for 20-30 minutes, or until the pastry is puffed and golden.
  8. Remove from the oven and allow to sit for 5 minutes.
  9. Then place a large plate on top of the pastry and invert the tart, tipping it onto the plate, pastry side underneath.
  10. Serve with a green salad and enjoy immediately!

20120416-123755 PM.jpg

Leave a comment »

%d bloggers like this: