Ingredients: 2 onions, chopped 7 oz mushrooms, sliced a handful of cherry tomatoes, halved 3 cloves garlic, minced 1/2 tsp Dijon mustard 1/4 cup chicken stock 1/2 tsp lemon juice 1/2 cup grated parmesan salt + pepper, to taste 400g pasta, cooked Peas, to serve (optional) Method: In a saucepan, fry off your mushrooms andContinue reading “Garlic Mushroom Pasta”
Author Archives: Evie
Granola
Ingredients: 4 cups oats 1.5 cups nuts, roughly chopped (I used pecans, hazelnuts and cashews) pinch of salt 1/2 tsp cinnamon 1/2 cup oil 1/2 cup honey/golden syrup 1 tsp vanilla 1.5 cup dried fruit (I used dates, apricots and sultanas) 1/3 cup coconut flakes 1/3 cup chia seeds Pre-heat your oven to 180c. Method:Continue reading “Granola”
Garlic Butter
Ingredients: olive oil 1 clove garlic 20g butter Method: Blend the olive oil and chopped garlic into a paste. Add to your butter and mix with a spoon until fully combined. Tip: This goes really well with homemade Pizza Express Dough Balls! Recipe from: https://www.redonline.co.uk/food/recipes/a32127115/pizza-express-dough-ball-recipe/
Pizza Express Dough Balls
Ingredients: 150ml warm water 15g fresh yeast or 2 level teaspoons of dry yeast 225g of plain flour (plus extra for working) 1tsp of salt Pre-heat your oven on 200c Method: Add the sugar and yeast into the warm water. Mix and allow the mixture to stand in a warm place until froth develops onContinue reading “Pizza Express Dough Balls”
Chilli Vinegar Dip
Ingredients: 50g caster sugar 2 tbsp water 5 tbsp malt vinegar 5 tbsp light soy sauce pinch salt 1/2 red chilli, finely chopped 3 coriander sprigs, finely chopped Method: Place the sugar and water into a small saucepan over medium heat and stir until disolved. Remove from the heat and add the vinegar, soy sauceContinue reading “Chilli Vinegar Dip”
Lemon Drizzle Cake
Ingredients: (for the sponge) 225g margarine/butter 225g caster sugar 1 tsp vanilla extract 4 eggs 250g self-raising flour (for the drizzle) juice of 1 lemon 90g caster sugar Pre-heat the oven on 180c Method: Cream the butter, sugar and vanilla together until smooth and it lightens in colour. Add the eggs one at a timeContinue reading “Lemon Drizzle Cake”
Slow-Cooker Red Wine Chicken
Ingredients: 150g mushrooms, sliced 150ml red wine 150ml chicken stock 250g shallots, sliced (or onions) 3 chicken breasts butter/flour mix to thicken sauce olive oil Method: Add all of your ingredients to the slow-cooker and cook on high for 4 hours or low for 8 hours. Once the chicken is cooked through, thicken the sauceContinue reading “Slow-Cooker Red Wine Chicken”
Gnocchi
Ingredients: 1 kg boiled potatoes pinch of salt 300g plain flour Method: Mash up your potatoes and season with a pinch of salt. Place the mash onto a clean worksurface and kneed in the flour. Keep kneading until it forms a dough. Divide the dough into 4 pieces and roll each chunk into 2cm thickContinue reading “Gnocchi”
Veggie Pot Pie
Ingredients: (for the filling) 2 potatoes, diced small 2 carrots, diced small 1 onion, finely chopped 1 leek, washed and finely chopped 150g Mushrooms, chopped 4 garlic cloves, crushed 750g broccoli florets, halved 2 cups frozen peas 1 cup water salt and pepper to taste (For the Béchamel Sauce) Click here for Béchamel Sauce recipe (For the Pie) 1 roll puff pastry thawed 1 egg beaten Method: Preheat the oven to 200°C.Continue reading “Veggie Pot Pie”
Béchamel Sauce
Ingredients: 4 oz margarine/butter ½ cup flour 2-3 cups milk salt & pepper to taste 1-2 cups grated mature cheddar cheese (optional) Method: Melt the butter in a saucepan and add the flour. Whisk until smooth then slowly pour in the milk, a little at a time. Whisk continuously until the sauce is thick then turn down the heat, stirring untilContinue reading “Béchamel Sauce”
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