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!
Sep 2, 2019
Mushroom and Bacon Quiche
Ingredients
2 tbsp olive oil
250 g cups or Swiss Brown mushrooms, sliced
1 brown onion, finely chopped
150 g (3 rashers) rindless bacon, chopped
2 sheets frozen shortcrust pastry, thawed
¾ cup grated tasty cheese
3 eggs
½ cup thickened cream
½ cup full cream milk
3 tsp corn flour
2 tsp Dijon mustard
rocket leaves & shoestring fries, to serve
Directions
Heat medium frying pan over high heat until hot. Add 1 tablespoon oil and half the mushrooms. Cook, shaking pan often for 2 minutes. Remove to a plate. Repeat with remaining mushrooms. Cool.
Add the onion and bacon to the pan, cook, stirring often 4 minutes until bacon just starts to colour. Remove to a plate to cool.
Place a large flat tray into the oven. Preheat tray and oven to 200°C fan forced. Cut a 22cm round from 1 sheet pastry. Cut 3x5cm-wide strips from the remaining sheet pastry. Place strips around the edge of ungreased, 22cm (base) springform pan. Place the round into the base, press edges to seal. Refrigerate for 15 minutes.
Place a sheet baking paper over the pastry. Half fill with dried beans, rice or weights. Place pan onto the hot tray. Bake for 15 minutes until edges are light golden. Remove paper and beans. Bake for a further 5-7 minutes until pastry is light golden all over. Remove the springform pan, leaving the tray in the oven.
Spread the bacon mixture, mushrooms and cheese evenly over pastry case. Whisk eggs, cream, milk, cornflour and mustard together. Pour over the filling. Season with freshly ground black pepper. Place onto the tray in the oven and bake for 30-32 minutes, until golden and set. Cut into wedges, serve with rocket leaves and fries.
Variation: Replace the onion with ¼ cup store bought caramelized onion jam
Meatless option: Increase the mushrooms to 350g and replace bacon with 1 bunch rocket, shredded. Sauté for 1 minute with the onion.
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.
Aug 6, 2019
One pan Greek-style mushroom and lentils
Ingredients
3 tbsp olive oil
400 g Swiss Brown, small cup or button mushrooms
1 brown onion, finely chopped
1 tsp sweet paprika
½ tsp dried chilli flakes, optional
2 400g can diced tomatoes
400 g can brown lentils, drained, rinsed
150 g (1 cup) pitted kalamata olives
1 lemon, rind finely grated, quartered
125 g feta, crumbled
¼ cup shredded flat leaf parsley leaves
Greek yoghurt & chargrilled sourdough, to serve
Directions
Heat a large frying pan over high heat. Add 2 tablespoons oil and mushrooms, cook, shaking pan often 3 minutes until mushrooms start to colour. Remove to a plate.
Reduce heat to medium, add remaining oil and the onion, cook stirring 4 minutes until soft. Add garlic, paprika and chilli flakes, cook stirring 1 minute. Return the mushrooms. Add the tomatoes and bring to the boil. Simmer gently 10 minutes. Add lentils, olives and lemon rind. Simmer 5 minutes. Squeeze over the juice from 1 lemon quarter. Season with pepper.
Remove from the heat, crumble over the feta, sprinkle with parsley. Serve with yoghurt, bread and remaining lemon wedges.
Tip for a non-vegetarian option; Cut 4 chicken thigh fillets in half crossways and brown after step 1 above. Remove to a plate. Follow step 2, returning the chicken to the pan with the mushrooms.
Jul 4, 2019
Mushroom Bolognese
Ingredients
2 tbsp olive oil
2 medium brown onions, finely chopped
3 garlic cloves
3 rashers bacon
3 tbsp tomato paste
500 g flat, Swiss Brown or Portobello mushrooms, chopped (see tip)
750 g beef mince
3 400g cans diced tomatoes
3 tsp dired oregano
Directions
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 30 minutes or until thickened. Season.
Spoon half the Bolognese into a freezer-safe container for another meal. Stir the rest through cooked pasta. Serve sprinkled with parmesan and fresh basil.
Tip You can roughly chop mushrooms by hand, alternately pulse them in a food processor.
Flavour change – for a Mexican twist add 2 tbs Mexican spice to your Bolognese in step 2 when you add the mince.
Freezer tip Bolognese with freeze for up to 3 months.
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