If there was aquafaba mousse last week then you may have guessed that there would be hummus this week! This is a lovely fresh, zesty tasting version of hummus, which is absolutely perfect for summer picnics, barbeques or just plain old snacking. It’s also very […]
Asparagus season always seems like a welcome relief at the end of the grey winter months. In my current part of the world it’s kind of big deal too as it’s noted for growing some really fabulous quality asparagus. It’s just a shame that the […]
I am not a mushroom fan. The fact that they are so often the go-to veggie option actually makes me a little mad. Seriously, who decided that whacking a portobello mushroom in a bap made for a decent veggie burger? Yuk!
It’s not the flavour that bothers me though, it’s the texture. If you cut up a mushroom small enough there’s a chance that I will actually enjoy it. And I know that they’re really good for me so I’ve been trying to sneak more of them into my diet, disguising them in bolognese and the like. This is a recipe that I actually really enjoy and will happily tuck into any night of the week. Lots of lovely, chewy, nutty grains and rich flavours from the marsala, mushrooms and miso. Nutritious and delicious!
This requires a lot less babysitting than a traditional risotto, there’s a lot less stirring for a start! I’ve used wheatberries but use whatever quick cook grains you like…
serves 2 generously
1 tbsp olive oil
2 shallots, sliced
1 carrot, finely diced
2 cloves garlic, crushed
200g mushrooms, diced
200g quick cook wheatberries (like Ebly)
2 tbsp marsala
1/2 tbsp shiro (white) miso
500ml vegetable stock
1/2 tsp dried thyme
1/2 tsp dried sage
70g grated parmesan
2 tbsp creme fraiche
Heat the oil in a large lidded pan and gently fry the shallots, carrots and mushrooms until the shallots are just starting to take on a little colour. Add the garlic and the wheatberries and cook for a minute or two longer before pouring over the marsala.
Add the herbs, stock and miso paste and bring the pot to boiling point. Reduce the heat a little, pop the lid on the pan and let it simmer until the wheatberries are tender and the stock has been absorbed.
Stir in the creme fraiche and most of the parmesan (keep a little back for serving) and season with black pepper to taste. Serve whilst piping hot, topped with a little sprinkle of cheese and perhaps a few freshly chopped herbs.
This is one of my new favourite dinners. Not only is it truly tasty but eating it makes me feel all sorts of virtuous! I love the chewy, nutty fibre rich grains paired with the slightly sweet roasted vegetables but it’s the subtle spices and […]
Something about the onset of the cold grey weather makes me want to eat cheese. ALL THE TIME! Toasty, golden, melted cheese is my favourite and these scones, warm from the oven, fit the bill perfectly. They have a lovely combination of flavours. The rich nutty Gruyère paired with slightly tart, sweet cranberries and the crunch from the pecans is just delicious. I’ve added some wholemeal flour to the dough too, to add even more rich nutty flavour.
They’re very nice cold but absolutely delicious when eaten warm.
Makes approx 14 depending on size
150g plain flour
80g wholemeal flour
3 tsp baking powder
100g Gruyère cheese, grated
80g dried cranberries
80g pecans, roughly chopped
splash of milk
Pre-heat the oven to 220°c and place a large baking sheet in there to pre-heat.
Sift the flours together with the baking powder into a large bowl. Cut the butter into small chunks and rub into the flour with your fingertips until it resembles breadcrumbs. Add most of the cheese (keep some for the tops) and mix well so that it’s evenly distributed. Stir through the pecans and cranberries.
Lightly beat the egg and gradually incorporate this into the dry ingredients. You may find that you need to add a splash of milk to the mixture in order to get a nice soft ball of scone dough but it shouldn’t be sticky.
Gently pat the dough out on a lightly floured surface to about 1 inch thick and stamp out your scones using a cutter, being careful not to twist it. Carefully grease the hot tray or line it with a silicone mat and spread the scones out on it. Brush with a little more milk and sprinkle with the remaining cheese.
Bake the scones for 10-15 minutes, allow the cheese on top to bubble and brown a bit. Leave to cool a little and enjoy whilst warm, spread with butter.
Thick, rich and velvety, this is the perfect winter soup! It might sound like an odd combination of flavours but it really works. The sweet, earthy parsnip and the slightly peppery celeriac, the tangy apple and the warming horseradish, it’s all just wonderful together. Like […]
These are a lovely savoury twist on a sweet tea-time classic. You don’t have to limit them to afternoon indulgence though – these have proved very popular for breakfast and brunch topped with fried or poached eggs.
You can use any hard, medium-fat cheese you like in these so long as it’s got plenty of flavour. Welsh cheddar and Caerphilly are obviously great choices but I’ve used a mix of extra mature cheddar and Wensleydale in this batch. A cheese that’s a bit crumbly means that it will be distributed more evenly through the dough.
makes about 12 (depending on size)
2 tbsp finely chopped chives
150g plain flour
75g wholemeal flour
100g cheese (see note above)
splash of milk
pinch of black pepper
Sift together the flours. Cut the butter into small pieces and rub this into the dry ingredients to leave you with a mixture that resembles fine breadcrumbs. Crumble the cheese, fairly finely and then mix this through the flour and butter, together with the chives and black pepper.
Lightly beat the egg and use this to bring the dry mixture together to form a soft dough. If you need a little more moisture then incorporate a splash of milk into the mix.
Roll the dough out on a lightly floured surface to about 1cm thick. Take a round cutter, any size you like, to cut out the cakes. Cook these in a little butter on a heavy-based frying pan over a medium heat. They should take about 3 minutes on each side and be just cooked in the middle