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.


Enjoy, Love Mrs Gardom

Ultimate Pasta Bake

20131209_182131I must admit, I am normally not the biggest fan of pasta bake, but this one is awesome. Here is my recipe for the classic. Full of spinach, veggie sausages, red wine, tomatoes and cheese, it is a nice hearty winter tea. And not too complicated either.

You will need – 100g pasta, 1 tin of tomatoes, olive oil, 1/4 bottle dry red wine, 1 onion,4 veggie sausages, 25g grated cheese, 50g spinach, mixed herbs, an ovenproof dish, a frying pan and a large pan.


First of all preheat your oven to 180 degrees. Fill your large pan with boiling water and cook your pasta (I say 12 minutes). Once it is done, drain and pop back into the pan. While the pasta is cooking away, dice your onion and fry on a low heat for about 3 minutes in some olive oil. Chop your sausages into pieces and add them to the frying onions. After the sausages are starting to brown add your tin of tomatoes and a big pinch of mixed herbs and stir, if you have fresh basil this is also really nice added.


Then add your wine and the spinach – add the spinach gradually as it will wilt and give you more room in the pan. Leave this simmering for another 5 minutes and then add to the pan full of pasta and stir everything together. Once this is done, pour it into your oven proof dish, cover with grated cheese and pop in the oven for twenty minutes.

And it’s that simple! If you eat meat then feel free to use normal sausages. I think this is a really lovely tea, with cheap ingredients and lots of healthy goodness.

Love Mrs Gardom