Cheesy Garlic Mushrooms

20141005_190719I love garlic mushrooms, there is something so rich and tasty and fab about them. But it’s always on the starter part of the menu wherever you go. Why can’t it be a main? I decided to rectify this situation with these slices of toasted baguette, piled with garlic mushrooms, covered in cheese and served on a bed of spinach. All in the comfort of your own home!

You will need: 250g chestnut mushrooms, 2 tablespoons butter, 2 tablespoons garlic puree, a handful of spinach, one baguette, mixed herbs, coriander, 15g grated cheese (I used a nice mature cheddar).

Turn your oven to 160 degrees, slice your baguette into inch thick slices and pop into the oven to warm up. Place the butter into a frying pan, add the garlic puree (use fresh garlic if you wish, but I like the slight saltiness of garlic puree) and stir to make a sauce, then add a pinch of coriander and a pinch of mixed herbs. Quarter the mushrooms and fry in the garlic butter for ten minutes.20141005_183334 Take the baguette slices out of the oven, place the garlic mushrooms on to the slices and cover with grated cheese. Put back in the oven, on a low heat. In another pan, wilt the spinach for half a minute in a pan of boiling water with a pinch of salt and pepper, then arrange on your plate.20141005_185946

Take your slices out of the oven, place them nicely on your spinach and voila – a lovely restaurant quality dish that only takes a couple of minutes and is super healthy. And if you’re having a dinner party – this will really impress.

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Enjoy, Love Mrs Gardom

Easy Peasy Veggie Burgers

veggie burgersVeggie burgers are one of those things that you always  buy at the supermarket and pop in the freezer just in case, but they are ridiculously easy to make yourself. These ones are chickpea based, and seasoned with coriander and chilli flakes and they taste amazing. You could always make some up and freeze them instead of frying and save them for when the weather is hot and it’s BBQ time. These are a great, healthy alternative to beef burgers, and they taste even better.

You will need: 400g chickpeas, 1 egg, 100g breadcrumbs, 1 tablespoon oil, 25g flour, 1 teaspoon coriander, 1 pinch chilli flakes, bread cobs, lettuce and tomato to serve.

Blitz your chickpeas with a blender until they form a paste, then add the egg and mix everything together in a big bowl. Add your chilli flakes, coriander and breadcrumbs to the bowl and stir everything together again. Add 20g of the flour and the oil, the burger mix should now be nice and thick – almost like a dough.veggie burgersNext, cover your hands in flour, and form the burger mix into round patties. Add a splash of oil to a large frying pan. When the oil is hot place the burgers into the frying pan and squish so they are about 2cm thick. Fry for about 3 minutes, then flip. Once both sides of the burgers are nice and crispy serve with loads of lettuce, tomato and mayo in big tasty burger buns. If you’re hungry make some of my homemade chips, or serve with some nice oven baked mash.

veggie burgersThere we go – ultimate veggie comfort food, that tastes good and won’t pack on the pounds. Feel free to season with whatever you fancy, or add some feta cheese or mozzarella if you’re feeling adventurous.

Love, Mrs Gardom

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Spicy Carrot and Coriander Soup

carrot and coriander soupI just love soup but I’ve found myself sticking to old favourites – broccoli and cashew, mushroom, lentil (see the links at the bottom of the page), so I’ve tried a new one! I like soup with a nice hit of spice so this carrot and coriander also has a big spoon of curry paste. It’s really simple, you just need to cook it for a while, it’s also a fab orange colour so would look great if you were entertaining.

You will need: 2 onions, 4 large potatoes, 2 carrots, 1 tablespoon hot curry paste (I used Madras), 2 teaspoons coriander, a teaspoon butter, 600ml vegetable stock, salt and pepper.

Dice the onions and pop them in a large saucepan with the butter. After 3 minutes add your curry paste and stir so the onions are coated. Dice the carrots and add to the pan with half the veg stock. Bring to the boil, then simmer for ten minutes. Dice the potatoes and add to the pan. Simmer for half an hour then add the coriander. carrot and coriander soupStir everything together and simmer for another 5 minutes. Blend everything together until it is a nice smooth consistency, add the rest of the stock and stir. Higher the heat and cook for another 5 minutes then serve.

This is a gorgeous soup, really spicy, really tasty and a healthy lunch. It’s also vegan, but if you wanted to add some double cream you could. It will also freeze, if you put the leftover soup into tupperware.

Love, Mrs Gardom

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