I’m guilty of eating a little too much meat sometimes and when I want to lighten up mealtimes I always find beans make a nutritious, cheap and versatile option. This recipe is really quick to prepare and the trusty food processor does most of the work for you – hurrah!
Frittata’s are my go to quick meal, simple to make and great hot or cold. Even better, my baby loves them too (though I do a version of this recipe without the added sea salt for her). Continue reading “Rosemary, new potato & sea salt frittata”
In the summer I love sitting outside with an ice cold glass of cider, although I have to admit that overindulging in the past it has given me some of the most evil hangovers imaginable. Serves me right really.
Just typing up this recipe brings back memories of how good it tasted! Sage and pork are match made in heaven, and the roasted butternut squash is wonderfully sweet with a comfortingly soft texture. You just pop everything in the oven and return 30mins later to the most beautiful combination of flavours.
Continue reading “Roasted squash with pancetta and sage.”
In January I usually cut back on rich dishes and drink a bit less. I certainly don’t embark on any crazy diets – not a chance! Food-wise, in colder months, soup is where it’s at for me. I tend to cook up a big batch that I can keep in the fridge to see me through a few lunches and dinners.
My seasonal favourite this month is Purple Sprouting Broccoli, and I’ve been merrily scoffing it in a wide variety of dishes recently from a cashew nut and sesame soba noodle stir fry to serving it lightly steamed with a grilled salmon and a lime butter dressing. Next on my list is this Chargrilled fillet steak with smoked chilli butter, mushrooms and PSB recipe from Paul Rankin – it sounds totally delicious!
This is my twist on potato rosti, making use of one of my favorite root vegetables: the good old parnsip.
I’ve lost my cooking mojo a bit recently. That’s not to say I’ve lost my appetite though, far from it in fact! I’ve been eating out for more than my bank balance (and belly) would like. But do you know what? I’ve been having a great time and I don’t feel guilty in the slightest. So I think the excitement of enjoying other people’s cooking might have something to do with my lack of enthusiasm in the kitchen.
Continue reading “Aubergine and mozzarella stacks”
All photographs copyright © Heather Wilkinson 2012
I first discovered the Espresso Mushroom Company (EMC) via Twitter, and my interest was sparked when I heard they were growing mushrooms on used coffee grounds from local Brighton coffee shops. When I found out they were attending the Big Sussex Market I was keen to meet them and, of course, try some of their mushrooms.
I think it’s important to point out at this stage that this isn’t a sponsored post, and I bought the mushrooms myself. I see blogging as an opportunity to give a little helping hand to local independent producers whose business ethics I support and whose products I would naturally want to buy. After all, the more we can support local, the more access we’ll have to better choice of quality food.
So, on with the mushrooms. I’ve always been quite disappointed by oyster mushrooms; if they aren’t super-fresh they can either be a bit rubbery, or just limp and pathetic. Not so the ones from EMC! These were delicate little beauties and they actually smelt like mushrooms. That might be like stating the obvious, but supermarket produce is often devoid of any natural smell, and sadly, taste too.
This tart is really simple to make and is ideal served cold for lunch if you want a change from sandwiches. It’s also rather delicious fresh from the oven and served with lightly steamed seasonal vegetables. I decided to keep my ingredient list simple so as not to overwhelm the delicate flavour of the mushrooms, and I added walnuts to give the tart a bit more substance and variety of texture. Read on for the recipe.
For the pastry
250g plain flour
a pinch of salt
125g chilled unsalted butter, cut into small cubes
75ml cold milk
For the filling
2 large eggs, plus 2 extra egg yolks
200 ml double cream
200ml whole milk
sea and black pepper to season
125g oyster mushrooms roughly chopped
Handful of fresh dill, finely chopped
50g walnuts roughly chopped
1 clove of garlic, crushed
a knob of butter
This is a basic tart recipe that I’ve adapted from a recipe in the River Cottage Veg book, using a 25cm tart tin. Hugh’s tart recipes are always so deliciously creamy – the perfect way to compliment the mushrooms. You can find a recipe for the pastry here and once you’ve made your pastry, simply add to the tart tin, blind bake and set aside while you make the filling. Here’s how:
1.)For the filling, warm the butter in a frying pan and then add the mushrooms and crushed garlic. Cook for about 4 minutes, or until the mushrooms have softened and darkened in colour.
2.)Add the dill and walnuts and continue to cook for another minute. Season well with salt and pepper.
3.)Pre-heat your oven to 180oC/Gas Mark 4. Lightly beat the eggs, yolks, cream and milk.
4.)Spread your mushroom mixture evenly in the tart case and then pour the beaten egg and milk mixture over the tart filling.
5.)Bake the tart for about 35 minutes until golden all over.