Showing posts with label mushrooms. Show all posts
Showing posts with label mushrooms. Show all posts

Wednesday, 12 June 2013

Stuffed Mushrooms


Back on the boxes this week.

When I get large portobello mushrooms, I like to stuff them. Very easy to make a delicious meal that way.


mushrooms
Spring onions
wet garlic
3 herb and pork sausages skinned.
rice

I'd usually add some stock or seasoning too, but as these sausages were already very herby and the wet garlic and onions strong, it really didn't need it.

As the top picture, I hollow out the mushrooms, chopping up the flesh I've dug out and mixing it with (in this case) chopped wet garlic and spring onions.

Generally, I just chop up whatever I have lying around, mix it with the sausagemeat, stock and some cooked rice.

Then I pile it into the hollowed-out mushrooms, put them on an oiled baking tray and bake in the oven for 15ish minutes at gas mark 4 or 5 until the mushrooms are hot through and slightly softened.




Monday, 13 May 2013

Landshare update & Grilled Mediterranean Salad

A Landshare update

Back in January, I posted about Landshare, and how I had decided to offer part of my garden to be turned into an 'allotment' for someone to grow vegetables. I thought I would give you an update on how the process has been going!

Once the snow had melted away and the ground was less frozen, the couple who have adopted part of my garden, J and K, came over and dug out the patch, de-turfing, de-stoning and generally putting in a LOT of hard work in not particularly nice weather. I felt a little guilty that I couldn't do much more than provide lots of cups of tea! Once they'd edged the patch and dug over the soil, they still had to wait a little while for the weather to warm a bit, but then finally they were able to put in some potatoes, then a week later some carrots.

And then I waited. And for ages nothing happened except a few weeds and bits of grass sprung up which J&K came occasionally to remove (more tea-making and cheerleading on my part). The last few weeks though, we've had some very warm days, alternating with wet weather, and the plants have just started to spring up.

Last Sunday J&K came over and added some onion plants to the patch and a polytunnel which I believe is for leeks. I thought I'd share a couple of pictures to show off their hard work!

This is the potato end of the patch, a couple of larger, more obvious plants here, but also lots of smaller ones to be spotted if you look hard!

Onions are next to the polytunnel - three kinds, spring onions, red and white, and then next to them is the carrots. Doesn't look like much is happening there but the small grass-like growth in this section is actually baby carrots =)

Tree overhead could do with some cutting back, but on the whole the plot gets good rain and sunshine and is quite sheltered from the wind.

Close up of the potato plants. Quite exciting!

Now that they've shown me what the plants look like and what the weeds look like, I'll be able to help them out by pulling out weeds when I see them come up. I haven't forgotten about the herb garden idea, but surprise surprise haven't done anything yet.

I do have some lovely bluebells in the wilder parts of the garden though:




Grilled Mediterranean Vegetables and Goats Cheese Salad

I had a roasted Mediterranean vegetable salad at Pizza Express a month or so ago and as I had aubergine, peppers and tomatos, I decided to give it a try myself. No pictures, sadly, as I forgot to take any before I wolfed the whole lot down!!

Serves 2 (though I ate it all myself *blush*)

1/2 large aubergine sliced into 1cm / 1/2inch slices
1 sweet red pepper (I used ramiro) cut into sections
1 large field mushroom cut into sections
3 medium sized tomatoes cut into halves.
1 small goats cheese
mix of salad leaves (I had rocket and spinach)
olive oil for brushing

vinaigrette:
olive oil
balsamic vinegar
dried mint
dried oregano
garlic powder
fresh ground pepper
fresh ground salt

I mixed the dressing up first in a small bowl and left aside so the flavours could absorb.
Sliced all the veg, brushed lightly with olive oil and then grilled.
I was in two minds whether to warm the cheese or not, and in the end I did put it under the grill for just a tiny amount, but I'm not sure that it needed this as I could have just mixed it with the hot veg and warmed it that way.
I arranged the salad on a plate, added some veg and cheese and then some dressing and had with some crusty bread.
It was so, so tasty. I ended up having the second helping too. Ah well, it's mostly good, healthy stuff! =D

-Hannah

Monday, 4 February 2013

box 3 + tons of fruit

5 turkey sausages
beef mince
pork shoulder joint



small savoy cabbage
3 leeks
pack of rocket
2 globe artichokes (first time I've gotten these!)
box close-cup mushrooms
5 apples
6 blood oranges


And I got a complimentary fruit box this week as well:

5 bananas
5 oranges
5 apples
6 kiwis
box of seedless grapes

Leftovers: beef mince, chard, celery, 2 tomatoes, 3 blood oranges, some garlic, some ginger, 2 onions, 1/2 pomegranate (EEP!)

Initial thoughts are that I have 14 oranges and 10 apples to get through this fortnight!!! I think I will try and give some of those away as there's no way I can eat that much fruit by myself.

Also, I've eaten globe artichokes about twice in my life (excluding pickled hearts from a jar), and never cooked them, so I'm really looking forward to that!

---

Fruit Salad

So, first attempt to use up some fruit!

1 blood orange
1 apple
2 kiwis
1/2 pomegranate
couple bunches grapes
a little lemon juice.


---

Turkey Sausages

grilled turkey sausages, grilled tomato, grilled mushrooms.

Tuesday, 2 October 2012

Chicken and Bacon Salad

I am notoriously bad at eating salad. It's usually the first thing to go off in my fridge and I feel guilty as I get lettuce or salad packs in my box and they end up in the bin.

So today I decided to make a mixed salad to try and use up some of the salady bits. =)

Cooked chicken - (from a ready-to-eat packet)
bacon
mixed salad leaves
lettuce
tomatoes
closed cup mushrooms sliced
slices of parmesan
french dressing

Should have been ranch dressing really, I guess, but I didn't have any... and the low-fat french dressing is probably a bit healthier.

Tuesday, 19 June 2012

Spaghetti Bolognaise (fortnight 1, day 1)

Well almost a whole year later I am back!

I was inspired by the blog NeverSeconds to start up my food blog again!

Today is box day, and I got:
large bunch of small carrots
celery
flat runner beans
swiss chard
cherry tomatoes
golden bosc pears
apricots

plus leftover mushrooms, courgette, red onions and a tiny bit of lettuce.

Today I am making Spaghetti Bolognaise!

Having said that, it's a loose resemblance, as you'll see. =)

Ingredients:
  • Lean minced beef
  • tin tomatoes
  • red onion
  • runner beans
  • courgette
  • carrots
  • mushrooms
  • celery
  • garlic
  • mixed herbs
  • oxo cube
  • Worcestershire sauce
  • tomato puree
  • red wine (I think it was a Shiraz)
  • dried spaghetti
  • Parmesan cheese freshly grated

Chop all the veg. I always end up eating a few runner beans raw as I go along because they are so tasty! I tend to chop my veg very chunky partly because I'm too lazy to do it finely and partly because I like the texture when I'm eating it.

The carrots that I got in the box were very small ones so I just gave them a good wash instead of peeling.


I tend to use a wok to fry most things because the high sides are convenient. Firstly I cooked the celery, onion and garlic in a little olive oil. Then I transferred that to the main pot.


Fried the beef, drained off the water/fat liquid, crumbled an oxo cube directly to the meat and added the Worchestershire sauce, tomatoes, tomato puree and herbs and then transferred that to the main pot too.


Stir fried the rest of the veg very quickly and then added them to the main pot as well, along with the mushrooms raw and a good amount of red wine.  I don't drink wine at all, so I just buy the small bottles for cooking with.


Put the lid on and leave to simmer for a while, meanwhile get the pasta on to cook.

Serve with spaghetti and some grated (or dried) parmesan cheese. mmmmmmm tasty.


And unfortunately the pears aren't yet ripe, so I finished the meal off with a couple of apricots instead! =)


~ Hannah


Wednesday, 1 June 2011

Day Two (June 1st) - Spaghetti Bolognaise

Breakfast - cereal, semi-skim milk, coffee, banana

Lunch - tuna and mayonnaise sandwich with baby spinach on white bread

Dinner - Spaghetti Bolognaise (1 portion to eat, 1 to fridge, 1 to freeze):

Olive oil
Mince *
onion *
tin of tomatoes *
1 small courgette
3 large mushrooms
fennel
half red pepper 
wet garlic
frozen peas
bacon *
tomato puree
beef oxo cube
dry spaghetti
mixed herbs

fry onion and mince in oil, stir in stock. Add dry vegetables and bacon and cook for few minutes. Add other ingredients and simmer while pasta cooks.

Bowl of strawberries, strawberry yoghurt, tea.

Snacks - dried apricots, banana, penguin chocolate bar.
Drinks - coffee, tea, water

--
Shopping tonight, so I've sketched out a few recipes ideas for the following week which will best use the veg. The problem I'm foreseeing this week is the sheer amount of green veg I have. I am not normally a big 'leaf' eater... but this weak I have spinach, chard, lettuce and spring greens (which look a little bit like pak choi... not sure what they are). So I plan to make a large amount of green leaf soup, which I can then freeze. Spinach and lettuce can go in sandwiches, but if I have soup and leftovers then I'm not likely to be eating many sandwiches this week. I also plan to get some puff pastry and do a veg tart with the courgette, pepper and whatever else I have left!

Day One (May 31st) - Vegetable Risotto

Breakfast - cereal, semi-skim milk, banana, coffee

Lunch -

Dinner -  Vegetable Risotto:

Olive Oil
Vegetable stock cube
Risotto rice
3 large Mushrooms
1 small courgette
few handfuls baby spinach 
Philadelphia cheese
grated Parmesan


fry veg very briefly in oil, stir in dry rice and add some stock. Keep adding stock gradually as the rice cooks. When cooked, reduce heat, stir in cheeses and warm through.


Strawberry Yoghurt, bowl of strawberries, cola