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.

20141005_190705

Enjoy, Love Mrs Gardom

Tomato and Red Lentil Soup

20140612_122332Soup is normally a winter thing in our house, but I decided to try make a summery soup this week. It has a lovely Mediterranean flavour, it’s a nice healthy lunch and is dead easy to make. It could also be frozen and kept for when you need a lunch quick!

You will need: 4 fresh tomatoes, 1 onion, 600ml vegetable stock, 1 tin chopped tomatoes, 200g red lentils, a teaspoon basil, pinch of salt, a little olive oil.

Dice your onion and cook until brown in a large saucepan with a little olive oil. Pop the lentils in the pan, then pour 3/4 stock over them. Bring to the boil and then leave to simmer for 30 minutes. Chop your fresh tomatoes into lovely big chunks.2014-06-18 11.21.10 Add the tin of tomatoes to your saucepan and  give everything a good stir. Simmer for another 10 minutes and add the fresh tomato, basil and salt. Stir, leave for 5 minutes and you’re done.tomato lentil soup

This soup tastes lovely and fresh, even though the core ingredients will be in your cupboards. It’s a good one to make when you’ve ran out of food as well! If you want to add some more spice, I would recommend a little paprika and cayenne pepper for a nice smoky taste. It is quite a simple recipe so add as much or little as you like.

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

Enhanced by Zemanta

‘Morning Gorgeous’ Orange and Raisin Pancakes

orange and raisin pancakesSometimes you wake up in a great mood, when I do I like to cook something fab. Normally, I’m not a big breakfast eater, I’m usually running late or trying to get the rabbit into his cage whilst brushing my teeth and tying my shoelaces at the same time. But the other day I woke up nice and early, wasn’t at work til 1 and made these fab orange and raisin pancakes for breakfast. Because you use fresh orange instead of lots of sugar and raisins for fibre, these are actually quite a healthy breakfast. I like something light to start the day, and normal pancakes can be a bit stodgy but these are lovely and light and full of summery flavours.

You will need: 75g plain flour, 1 egg, 70ml milk (I use semi skimmed), 1 tsp baking powder, the juice of one orange, 50g raisins, 1 tsp sugar, 2 tablespoons softened margarine (plus some for frying).

orange and raisin pancakesWhisk your flour, sugar and baking powder together in a bowl. Pour the milk into a jig beat the egg, milk and butter together with a fork. Add the orange juice, I squeezed it directly into the bowl, so there are some nice pulpy bits in the pancake mixture, but just use the juice if you’re not a fan of bits. Then add the milky eggy mixture and whisk everything together. Stir in the raisins and leave to stand for about twenty minutes.

Add a teaspoon of margarine or butter to a frying pan, turn up high and once it has melted, use a ladle to spoon the mixture into the pa. The trick is to use small amounts to make nice small fluffy pancakes and pour slowly so the mixture doesn’t spread too thinly. Once you see little bubbles start to form in the top of the pancakes, flip and cook until nice and golden.orange and raisin pancakes

Serve with a drizzle of orange juice or just eat them as they are. This is a fab breakfast, not too heavy, nice and sweet and a great start to the day. Morning, gorgeous!

Love, Mrs Gardom

 

Enhanced by Zemanta

Perfect Nut Roast

sunday roastI hate to sound unpatriotic but British food is notoriously bland, and a roast dinner is more British than the Queen wearing a Geri Halliwell Union Jack minidress. But it’s a classic and my version is neither bland nor boring – a tasty nut roast is how a vegetarian sunday dinner should be. It’s a healthy meat alternative and a great protein source.

You will need: 5oz mixed nuts, 2oz breadcrumbs, 2 small onions, 1 tbsp soy sauce, 1 tbsp olive oil, 1 tsp in marmite dissolved in 1/4 pint of  boiling water, 1/2 teaspoon lemon juice, 1oz butter.

To make the nut roast, dice your onions and put in a mixing bowl, add the breadcrumbs, then the olive oil. Stir together and then add your dissolved marmite to the bowl. Add the rest of the ingredients to the bowl and stir everything, until your nut roast is a thick texture, like stuffing. sunday roastGrease a loaf tin and then cut a sheet of greaseproof paper slightly larger than the tin. Place the paper in the tin and then scoop the nut roast mixture into the loaf tin. I usually sprinkle some sunflower or pumpkin seeds on top of the nut roast for a nice crunchy topping but it’s up to you. You could also wrap it in shortcrust pastry and cheese for a special occasion.sunday roastBake your nut roast in a preheated 180 degree oven for 30 – 40 minutes. Test with a knife – if it comes out boiling it’s ready.

Serve with crunchy roast potatoes, fresh boiled vegetables, like carrots and broccoli, cauliflower cheese and vegetable gravy if you like. This is a great meal when you have friends or family over. The nut roast has a rich nutty taste and a great texture. This recipe would serve 4 so I usually keep some in the fridge for the next day and microwave it.

Love, Mrs Gardom

 

Enhanced by Zemanta

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

Enhanced by Zemanta

Vegan Pesto Pasta Salad

Vegan Pesto Pasta SaladI’ve recently started a new job and Sam has been working loads so cooking excellent food and blogging about it has kind of been on the backburner this week! As lunch times are either just before or just after work I wanted to make something quick and healthy that could stay in the fridge. So I made my pesto pasta salad. I always make this for buffets or family parties because it is just so simple yet the taste and texture are awesome. These quantities are for a massive batch that you can shove in a bowl, leave in the fridge, and grab yourself a plate in a rush but if you want to make smaller portions, go ahead!

You will need: 200g Fusili, 1 teaspoon lemon juice, 5 tablespoons of green pesto (I love pesto!), 2 tablespoons of sunflower seeds, a good handful of walnuts, 100g pitted queen olives and 25g chopped nuts.

Pop your pasta in a pan and cook (I cook mine for 12 minutes). When it is done to your liking, drain in a colander and leave to cool. Take a large salad bowl and pour the cool pasta in. First of all add your pesto and give it a really good stir with a wooden spoon. Slice your olives and add them along with the rest of the ingredients. Season to your liking (I used aromat, black pepper, and some basil) and make sure everything is mixed together.Vegan Pesto Pata Salad

And that’s it. A really gorgeous healthy meal that takes no time to cook and is a bit different from an egg mayo sarnie. It’s also vegan (hurrah!) but if you fancy you could put some chunks of mozzarella or feta in. In fact, I am tucking into a plate myself now.

Love, Mrs Gardom

Enhanced by Zemanta

Melty Aubergine Bakes

2014-03-11 19.43.27You know when you are planning a meal and you realise you don’t have one ingredient? It always happens to me so I’ve learned to improvise. I’d already sliced an aubergine (but had no eggs) so I created these  – thick slices of aubergine underneath a tomato and onion layer, then covered with cheese and breadcrumbs. It’s dead quick and easy and doesn’t need many ingredients, have ago!

You will need: 1 large aubergine, 1 small onion, 2 big tomatoes, 2 garlic cloves, mixed herbs, salt, pepper, 25g cheese, 1 tablespoon cream cheese, 1 slice of breads worth of breadcrumbs, olive oil, 2 tablespoons tomato puree, balsamic vinegar and rocket to serve.

Dice your onion and pop in a big frying pan with a teaspoon of olive oil, finely chop your garlic cloves and add these. Cook for 5 minutes, chop the tomatoes into chunks and add these and the tomato puree to the pan. Add a big crack of black pepper, a pinch of salt, your cream cheese and some mixed herbs and then take the pan off the heat when the cheese has melted in.

20140311_190041Grate your cheese and mix it in a bowl with the breadcrumbs and a bit of pepper. Turn your oven on to 200 degrees. Chop your aubergine into 4 thick slices and place on a baking tray. Divide the tomato mixture between the slices and then sprinkle a big handful of cheese and breadcrumbs on top. Pop in the oven for 10 minutes.20140311_190545While that’s cooking, put your rocket on the plate and drizzle with a little balsamic and some good quality olive oil. When the aubergines are cooked put them on your salad and serve. Voila!

This dish seems really posh but it’s actually dead simple and doesn’t take more than 20 minutes. 1 slice of aubergine would be great for a starter and like always, add more cheese, or tomato if you like. It’s really healthy, cheap and delicious – what’s not to love?!

Love, Mrs Gardom

Enhanced by Zemanta

Warm Mediterranean Salad

DSCF1518This is a really quick, healthy lunch that tastes amazing. It was my cousin’s wedding on Saturday (congrats Jenny and Nicola!) so we spent Sunday in bed nursing hangovers and eating pizza (even food bloggers need junky days occasionally!). So it was time for a healthy lunch – this salad is full of flavour and a nice detox lunch!

You will need: a handful of black olives, mixed salad, 100g feta cheese, 1 small courgette, 125g cherry tomatoes, 3 tablespoons olive oil, 2 tablespoons mixed herbs, 1 teaspoon chilli flakes

DSCF1512Chop up courgettes into bitesized chunks, half the black olives and the tomatoes. Heat the olive oil in a large frying pan, add the mixed herbs and chilli flakes and cook for 5 minutes. Toss the courgettes in the oil and heat for 3 minutes, add the tomatoes and olives and cook for another 5 minutes, add the feta, keep tossing everything in the pan and once the feta has started to melt turn off the heat. Place your salad leaves onto the plate and pour your warm veggies onto it. Drizzle the leftover olive oil onto the salad for a bit of extra flavour – crumble a little extra feta on top.DSCF1516

A lovely healthy lunch – packed with Mediterranean tastes and veggie goodness in less than 20 minutes. The sun is shining, summer’s on the way and this is the perfect dish to get you in the mood!

Love, Mrs Gardom

Enhanced by Zemanta

Crunchy Sunflower Crackers

DSCF1445I haven’t made crackers before – but we eat cheese and crackers for lunch all the time. On Bake Off this year they made crackers and it didn’t look too tricky so I thought I’d have a bash myself. I didn’t have any semolina in (which normally dries out crackers) so I used plain flour instead. I think they turned out quite well – crumbly and crunchy, with a nice olive oil flavour. Have a go yourself!

You will need: 200g plain flour, 70ml olive oil, 150ml water, 20g sunflower seeds, pinch mixed herbs and salt.

First of all put the plain flour and olive oil in a mixer, use a dough hook attachment and mix everything. Slowly add the water by tablespoon and keep mixing. Add the salt, mixed herbs and half the sunflower seeds.  Squeeze the dough together into a ball and knead for 5 minutes. The dough is quite tough so you have to really work those biceps! DSCF1416Leave for five minutes, and turn your oven onto the highest heat. Cut the dough into thirds, roll each third out as thinly as possible. Some people use pasta makers – which seems a good idea (they’re a bit pricey so I used a rolling pin). Sprinkle the leftover sunflower seeds onto the rolled out dough, flip it and roll again. Use a small cookie cutter to cut the dough into circles. DSCF1439Cover a baking tray with baking parchment and place the crackers on the sheet then brush them with a little olive oil. Place the crackers into the oven and bake for 3 minutes. Flip them over and put them in for another 3 minutes. Take the crackers out and place them on a wire rack to cool down. DSCF1448Eat with some lovely cheese and a chunk of butter or if you are vegan, try them with some tasty houmous. Or just have them as a nice healthy snack.

Love, Mrs Gardom

Enhanced by Zemanta