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

Tuesday, April 9, 2013

Macaroni Cheese with tuna, cauliflower and mushrooms

This evening meal or lunch time snack is a moist tasty simple dish that is sure to become a family favourite ...  it has some veggies in it which also makes it an all round balance of deliciousness.

Macaroni Cheese with tuna, cauliflower and mushrooms
  • Cook about 400 grams of a small macaroni pasta of your choice and a half a head of cauliflower cut into small pieces in 3 cups of milk and one cup of water bought to the boil with a little salt added.
  • While these are cooking ... in a frying pan over a low flame soften a diced onion, add a punnet of button mushrooms which have been quartered until also softened.
  • To this mixture add a cup of white wine (I have used a  Japanese Sake as it has a wonderful intense flavour)and reduce this gently until almost all gone. You can use a little stock if you prefer however the wine concentrates into nothing but flavour.
  • When the pasta is just cooked strain off any remaining liquid that has not been absorbed and place the pasta and cauli into a large bowl.
  • Add the mushroom and onion to this along with a small tub of ricotta cheese, a medium to large tin of tuna depending on the amount you prefer(I use one with chilli oil for a hint of spice without being hot ... remove the chilli's and oil from the tinned tuna first)
  • Finally add about a cup of grated tasty cheese and spread our into a lasagne dish.
  • Top with some breadcrumbs and a little more grated cheese and a slight drizzle of oil. Gently brown this under the grill or in the oven bringing the dish to the  required eating temperature.

We enjoyed this dish picnic style at the outdoor cinema ... heat before leaving home, wrap in a tea towel to keep warm and served and enjoyed  under the stars.


Thursday, May 24, 2012

Pumpkin filled with bacon, vegetables and toasted pine nuts


Pumpkin filled with bacon, vegetables & toasted pine nuts
Absolutely delicious... I was a little spoilt by my youngest daughter on a recent visit to Melbourne... this is an adaptation of  a recipe given to her... thanks to all  involved in my lovely dinner... Jaye, Tim and anyone else that might have played a part... feel free to add your own adaptations with what ever is in your refrigerators.
  •  
  • Bake a half butter-nut pumpkin until softened and cooked through... scoop out the flesh and add to the following. 
  • Pan fry with a little garlic some chopped bacon, diced onion and maple syrup. When this is nicely golden and cooked add chunky diced zucchini, chunky diced mushrooms and chopped parsley and fry until all the veggies have cooked through and then combine with the precooked pumpkin and a couple of tablespoons of lightly toasted pine nuts.
  • Into the base of the scooped our pumpkin shell layer crumbled feta cheese, vegetable and pine nut mix and grated tasty cheese until the shell has been filled topping with grated cheese and chopped parsley.
  • Heat through in the oven until warmed and golden on top... delicious.
 
Vegetable and bacon stuffed pumpkin layered with grated cheese and crumbled feta ready for browning and warming through...



Tuesday, May 1, 2012

Vegetable Soup with Country Vegetable Soup Mix

Vegetable Soup
Purchase a packet of McKenzie's Country Vegetable Soup which contains a mix of yellow and green split peas, red lentils, barley and Haricot beans and spices mix from your supermarket (or you can make your own little mix of goodies about 200grams in total)... here are three versions below of using the one soup mix that are all simple and nourishing...

  1. It can be made up following the instructions on the pack and served as they are... in about 60 minutes.  
  2. The same pack can be made into a vegetable soup by adding diced veggies and cooking it in a slow cooker on low over the day 7-8 hours if you want to have a go at that method.
  3. Or by using the same packet blend of whole grains and adding fresh vegetables along with some browned chicken to end up with a "Chicken and Vegetable Soup".
Today I've used the packet of McKenzie's Country Vegetable soup mix and I have combined it with fresh diced vegetables and cooked it on the stove top as follows ...
Fresh diced vegetables of your choice

  • In a little olive oil soften an onion, half dozen sliced spring onions, a couple of stalks of celery and a couple cloves of crushed garlic until translucent.
  • Then add diced carrots, pumpkin, mushrooms and zucchini until they start to soften.
  • Finally add a tin of tomatoes, 1/2 cup of tomato puree, fresh herbs of thyme and parsley, the soup and spice mix and 2 litres of water... cover and simmer for about and hour until the barley is tender... Enjoy!

Monday, March 19, 2012

Fideo


Fideo ... can't stop at one bowl





This recipe has its origins in Mexico and has become a Xmas favourite in our family... it can however be enjoyed any day of the week and is always best of all ... the day after.
Two cooking pans on the go for this one. In this recipe amount of 500 grams of pasta you will need a large fry pan or stove top suitable baking dish and a medium saucepan (for half quantity 250 grams of pasta use a small saucepan).

  • In the medium sized saucepan soften a half dozen sliced spring onions in a little olive oil and then add any diced fresh or frozen veggies your family like I have used  frozen peas, tin corn along with the liquid and a tin of crushed tomatoes, fresh, a little fresh chili,chopped butter beans,fresh mushrooms, fresh carrots and fresh capsicum and then top the saucepan up with liquid stock (about 3 cups keeping a little extra on hand if required)... when all of the veggies are cooked through start the pasta this step requires constant stirring.
  • Before commencing crush the two sealed bags of  Vermicelli Egg Noodles, the ones that look like little birds nests. In the large fry pan or baking dish (the more room the better) heat about half a cup of olive oil... then add the crushed noodles and start stirring until they are all coated and golden brown and they start to make a rustling sound. This will take about 5 or 10 minutes over a low to medium heat and this step needs to be thorough or the noodle wont absorb the liquid properly.
  • Finally add the whole saucepan of veggies gently (very hot) and continue to stir until all the liquid has be taken up about 10 or so minutes... check to make sure the noodle is soft if still a little hard add a touch more of the extra stock and continue the process.
Bet you can't stop at one bowl ... very moorish...

Friday, February 24, 2012

Simple filled Mushrooms

Simple filled Mushrooms
This simple meal can be thrown together and served up in a very short time... faster than take away... so very nourishing and filling... can't beat that for tonight's tea...
Filled Mushrooms with salad

  • Remove the stems of field mushrooms, chop and pan fry the stems in a little butter and olive oil with chopped sage leaves, spring onion, coriander stems and pine nuts until softened. Add a handful of fresh herbs and a sprinkle of breadcrumbs to pick up all the oils and the flavour you have created.
  • Spoon the mixture onto the mushrooms which you have placed on baking paper on a tray.
  • Add some feta or parmesan, a sprinkle of smokey paprika and a drizzle of olive oil to the top and bake until cooked through about 10 mins in a mod 180 oven.
  • Served with a simple side salad that can be prepared while the mushrooms are cooking for a complete nourishing meal in less than 30 minute meal from prep to plate.

Sunday, February 19, 2012

Mushrooms with coriander on toast

Mushrooms with coriander on toast















  • Slice and dice many and varied fresh mushrooms. Tonight I only have buttons at my disposal but that wont stop me being creative.
  • Remove the leaves from the coriander for decoration later... chop finely the the stems and leaves of coriander and/or any other fresh herbs you have to hand. Jamie suggests that mushrooms go wonderfully with rosemary, which is also very simple to grow and will always be on hand once you have it established in the garden.
  • Heat (medium flame) in a frying pan, a large slosh of olive oil and a knob of butter. Quickly toss the mushies and herbs until softened and then add to taste: soy, salt, cracked black pepper, balsamic vinegar. This serves a double purpose of both creating flavour and a thin tasty sauce.
  • Serve with home made  multi grain seed bread and lashings of home made butter.