Sep 2, 2019
Colourful Mushroom Pasta Bake
Ingredients
2 tbsp extra virgin olive oil, for cooking and greasing
120 g Manchego or Pecorino cheese, grated (or use regular grated cheese)
75 g spaghetti, cooked and cooled
200 g white cup mushrooms, thinly sliced (1x punnet)
1 large zucchini, spiralised
1 large beetroot, spiralised
1 large carrot, spiralised
4 large leaves kale ripped in long stripes
Big pinch dried oregano
Salt and pepper, to taste
100 ml double cream
2 large eggs
Directions
Preheat the oven to 185ºC (fan forced)
Using the first tablespoon of olive oil, grease the inside of a 20cm loose bottomed cake tin, then layer with baking paper
Sprinkle a thin layer of cheese over the base and the sides creating a thin layer of cheese
In a large bowl, add the pasta, mushroom and veggies. Mix well with your hands getting them nicely tangled to get a colourful effect
Season with salt, pepper and oregano and sprinkle half of the grated cheese on top. Mix again to combine
Take the pasta, mushroom and veggie mix and press it down gently into the tin, setting the mixture in place
In a small bowl or jug, whisk the cream and eggs together. Pour over the cake tin so it fills any gaps
Bake for 25 minutes, or till crisp and cooked through. Allow the pasta bake to rest for 5 minutes in the tin, then run a thin knife around the side and release and serve onto a platter
Perfect with a tomato Caprese salad or a classic rocket and pear salad
Top tip – you can also add chorizo if you’d like for a meatier flavour. If you don’t have a spiralizer, you can grate the veggies instead. Feel free to use any of your favourite veggies too!
Aug 28, 2019
Ricotta and Mushroom Upside-Down Cannelloni
Ingredients
6 fresh lasagna sheets
½ cup Mozzarella cheese, shredded
Freshly grated Manchego or Parmesan cheese, for serving (optional)
FILLING
200 g white cup mushrooms, cooked (1x punnet)
100 g spinach
300 g ricotta cheese
1 egg
50 g grated Parmesan or Manchego cheese
Pinch nutmeg or cinnamon
3 garlic cloves, minced
½ lemon, zested and juiced
½ tsp salt
Black pepper, to taste
Tomato Sauce
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 punnet cherry heirloom tomatoes
500 ml passata
Handful basil leaves
Salt, to taste
Black pepper, to taste
Directions
Preheat oven to 180C (fan forced).
Heat 1 tbsp oil and butter in an ovenproof large baking dish or pan over medium heat and sauté mushrooms till golden. After a couple of minutes, turn off the heat and add the spinach, stirring to combine. The spinach will cook using the residual heat. Set the mushroom and spinach mix aside for the filling.
Add the second tbsp of oil and butter in the same pan on a medium heat. Add the garlic and tomatoes and sauté till the tomatoes blister. Keep stirring the garlic so it doesn’t burn. Add passata and simmer for 2 minutes to bring the flavours together, then remove from heat and add basil.
To make the filling, add the cooked mushrooms and filling ingredients in a large bowl and mix well to combine using your hands. Season with salt and pepper
To assemble, lay out the lasagna sheet with the shorter end in front of you.
Place a generous handful of filling onto the lasagna sheet. Using a brush or your fingers, dab some water on the end furthest away from you, then roll up starting from the end closest to you. Finish with the seal down.
Roll them up so they are about 3 times thicker than an average cannelloni size.
Continue with remaining lasagna sheets. Then, cut them into sections (like mini rolls), approx. 3cm high.
Spoon the tomato sauce onto the base of the baking dish. Place the rolls around the base so they’re standing close together and spoon a little of the extra sauce over the top.
Bake for 20 minutes, remove from oven and scatter with mozzarella. Return to oven for 10 minutes or until the cheese is bubbly and golden.
Finish with more fresh basil leaves.
Let stand for 5 minutes before serving.
Jul 11, 2019
Mushroom Bolognese Pies
Ingredients
3 sheets frozen shortcrust pastry, thawed
6 sheets frozen puff pastry, thawed
1 egg, lightly whisked
Mushroom Bolognese
2 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 rashers bacon, finely chopped
300 g cup, flat, Swiss Brown or Portobello mushrooms
2 tbsp tomato paste
400 g beef mince
800 g can diced tomatoes
2 tsp dried oregano
Directions
For the Bolognese, heat oil in a large saucepan over medium heat. Add onion, cook 5 minutes or until softened. Add garlic and bacon, cook 3 minutes. Add the tomato paste, cook stirring for 1 minute. Add mushrooms, increase heat to high and cook, stirring often for 4 minutes, until tender.
Add the mince, cook, stirring with a wooden spoon until mince changes colour. Add the tomatoes and oregano. Bring to the boil. Reduce heat to low. Simmer, uncovered for 20 minutes or until thickened. Season. Set aside to cool.
Place two flat trays into the oven. Preheat trays and oven 220°C fan forced. Cut 4 x11cm rounds from each sheet of shortcrust pastry. Spoon 1/3 cup of Bolognese into the centre each round. Cut 2x12cm rounds from each sheet of puff pastry. Place over the pies and pleat the edges together to seal.
Brush the top of each pie lightly with beaten egg. Sprinkle with salt and pepper. Cut a small cross in the centre of each. Remove the hot trays from the oven. Arrange pies on trays. Bake 25-30 minutes until golden and puffed. Serve hot with tomato sauce.
Tip You can roughly chop mushrooms by hand, alternately pulse them in a food processor.
Variation Cheesy pies, sprinkle ¼ cup grated cheese over the Bolognese before topping each pie with puff pastry.
Freezer Tip You can freeze the pies at the end pf step 3 for up to 3 months. Bake the pies, from frozen at 200°C fan forced.
Jun 11, 2019
Mushroom parmigiana
Ingredients
3 tbsp olive oil
400 g cup, flat or Portobello mushrooms, thickly sliced
4 pieces crumbed veal, chicken or beef
200 g mozzarella, sliced
½ cup basil leaves
Dressed salad, to serve
Tomato sauce
1 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
400 g can cherry tomatoes
pinch caster sugar
Directions
For the sauce, heat oil in a saucepan pan over medium heat. Add onion. Cook, stirring, for 4 minutes or until soft. Stir in garlic for 1-2 minutes or until aromatic. Add tomatoes, ½ cup water and sugar, cook, stirring, for 8-10 minutes or until thickened. Season.
Meanwhile, heat a frying pan over high heat until hot. Add 1 tablespoon oil, cook the mushrooms in batches for 2-3 minutes each side until golden. Remove to a plate, adding a little extra oil as needed.
Preheat oven to 180°C fan forced. Heat remaining oil in the large frying pan over medium-high heat. Cook crumbed veal, in 2 batches, for 2 minutes each side or until golden. Drain on paper towel.
Spoon half the sauce over base of a well-greased roasting pan. Top with schnitzel. Arrange mushrooms over the schnitzel then spoon over remaining sauce. Top with mozzarella. Bake for 15 minutes or until cheese is melted. Scatter over basil leaves and serve with salad.
Feb 7, 2018
Mushroom and Pumpkin Sausage Rolls
Ingredients
1kg pumpkin, skin removed and chopped into bite sized pieces
350g button mushrooms, sliced thinly
4 puff pastry sheets, defrosted
1 brown onion, finely diced
2 garlic cloves, crushed
1 tbsp rosemary, chopped roughly
1 egg, whisked
2 tbsp olive oil
1 tbsp sesame seeds
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric
½ tsp garlic salt
¼ tsp chilli flakes
½ tsp paprika
Directions
Preheat oven to 180 degrees Celsius. On a lined baking tray, add chopped pumpkin and cover with olive oil, rosemary and a pinch of salt and pepper.
Leave to roast in the oven for 40 minutes or until soft. *Don’t steam the pumpkin– It gives a very different taste.
In a large nonstick pan, use a small amount of olive oil and heat on a high heat. Add mushrooms, onion and garlic into the pan and cook for 10-12 minutes or until they have softened and onion is cooked through.
In a small bowl, add all spices together and mix.
Once pumpkin is ready, add it to a large mixing bowl and mash until smooth. Add the mushrooms mixture and spices, mix thoroughly.
Using one puff pastry sheet at a time, spoon some of the pumpkin mixture to one end of the pastry sheet and shape into a sausage-like roll.
Grabbing the end of the puff pastry, roll forwards wrapping tightly, moving towards the opposite end. Repeat this with all pastry sheets and the pumpkin mixture. Once all done, cut the rolls using a super sharp knife into small 3-5cm rolls. *Always face the seam side down on the sausage rolls, as they can puff up and un-do in the oven.
Place all the rolls onto a lined baking tray. Using a basting brush, brush the egg over the top of each roll.
Sprinkle the sesame seeds over the top and place into the oven for 25-35 minutes or until lightly golden brown.
Serve while hot with some tomato sauce!
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