Mushroom and Walnut Morsels – Photo guide Part II

Nearly there – it's a really easy recipe and very tasty – for meat eaters and vegetarians alike. A great addition to any summer gathering menu.

There's nothing like a crisp, cooked bottom!

You will achieve 530g of filling approximately – if you have leftovers freeze and then fold through pasta for a speedy supper. You may not want six morsels – if you don't – bag and freeze the cooked pastry bottoms and lids too - as well as boxing and freezing the filling.

When it comes to kitchen kit, the tartlet tins used were a great investment. They have loose bottoms, are a good weight and non stick.

Ticks my boxes.

Mushroom and Walnut Morsels – the photo guide Part 1

I'm sorry that, once again, there are lots of photos, it's just to show you how easy this recipe is.

Doesn't look much at the moment does it? Have a look at the final photo guide – I hope you'll change your mind.

Summer Scoff – Mushroom and Walnut Morsels - method

It makes sense to me to begin with lining your tartlet tins and blind baking which means you can prep your filling whilst they are in the oven – sounds like a plan – I hate wasting time!

The pastry

Pre-heat your oven 180fan/200c/Gas 6.

Make sure your pastry has been allowed to come to room temperature – it's easier to handle and it won't break. Dust your tartlet tins with flour – on a non stick tin it's an extra “insurance” to prevent sticking. Cut out your six large circles and ease gently into the tins. Press a square of foil into each tin and then add rice to each to weigh down. You'll also need six smaller “lids” using the smaller cutter, then egg wash and sprinkle with Nigella seeds. Bake both the bottoms and the tops for 20 minutes and check. You may need an extra 5 minutes depending on your oven. Remove the foil and rice and discard. Allow to cool.

The filling

Whilst your pastry is cooking you can prep your filling.

Melt the butter and rapeseed oil in a large saucepan (I used 20cms in diameter) add the onions and soften for 2/3 minutes. Set aside in a bowl, leaving behind the residue of butter and oil. Add the chopped mushrooms, season with salt and black pepper and cook for 2/3 minutes. Add a glug of sherry (or red wine) and then let the mushrooms cook, absorbing the liquid. You don't have to add the alcohol but what is certain is that it brings out the flavour of the mushrooms. Add the onions and walnuts, check your seasoning and adjust to your taste. Add the parsley and then the cream and heat gently stirring, then add the cornflour a little at a time until you get a rich thick filling.

Cool and then fridge – leave in the pan if you intend to serve that day.

When you're ready to assemble place your tart base on a baking sheet, add a scoop of filling and then gently add your lid. I used a heaped ice cream scoop, measuring 5cm in diameter for portion control. Bake in a pre-heated oven as above for 15 minutes and then serve.

P.s. For the avoidance of doubt – a glug is a tablespoonful!

Photo guide – in two parts – up next.

More summer scoff ideas – Mushroom and Walnut Morsels

Retro buffets – do you remember them?

Back at home we had a fantastic bakers – Birds – they are still around. I could not walk past their shop without buying a mushroom vol au vent. The puff pastry case was true to it's name - “fly in the wind”, they were so light. They are so retro that sadly on a recent visit I discovered that they no longer make these delicacies.

There's nothing for it – I'll have to make my own version.

Here's another use for that puff pastry sheet stashed in your freezer. Each element can be made when you've time and then all that is required is the assembly.

Mushroom and Walnut Morsels

Makes 6 individual tarts

320g puff pastry sheet

250g chestnut mushrooms, chopped

glug of dry sherry (or red wine) optional

half a sweet onion, finely chopped

100g walnuts, finely chopped

15g unsalted butter

drop of rapeseed oil

salt and black pepper

parsley – 1 tbsp flat leaf chopped finely

or less if you want to use dried

200ml double cream

1 tsp cornflour, slaked

Nigella seeds

1 egg, beaten

Kit required

6 tartlet tins - 10cm diameter

2 cutters – 10cm and 6.5cm

foil squares and rice for blind baking

Method coming next!

The beautiful game – Asian Spiced Gallimaufry

When you're ready to cook it will take minutes. Don't forget to pre-heat your oven on low to warm the bowls.

Plan of action

Heat 2 tbsp of rapeseed oil in a pre-heated wok or large frying pan. I used a wok. Seal the fillet slices on either side quickly and then set aside – don't overcrowd – cook in batches. Add the onion and sweet peppers to the wok and stir fry for 2/3 minutes, then add the cooked potatoes, stir fry again for 2/3 minutes. Add the broad beans, asparagus and sealed, sliced fillet along with any residual juices. Finally add the stir fry sauce of dark soy, rice wine and sweet chilli sauce. Toss to stir fry for another 3 minutes.

Serve immediately in warmed bowls.

Here's the beginning of the photo-guide :

More photos …

A bowlful for the beautiful game

It's another gallimaufry – warm salad in other words!

Asian Spiced Gallimaufry

Serves 2

The marinade

2 x 4oz fillet steak, sliced thinly

110 – 120g in grams (*see note below)

2 roasted garlic cloves

1 tsp powdered star anise or one whole star anise

1 tbsp dark soy sauce

Mix together the marinade and pour over the fillet slices, ensuring that the slices are thoroughly coated. Box and leave in the fridge for an hour or so – it won't hurt to leave it longer.

The stir fry sauce

1 tbsp dark soy sauce

1 tbsp Chinese rice wine (dry sherry will do)

1 dessert spoon of sweet chill sauce

mix together – can be made ahead, covered and fridged

Ahead of the game

Choose vegetables that are in season and that you love. I chose :

Cooked Jersey Royal potatoes – 500g

quartered

100g asparagus, blanched, plunged into ice

cold water, pat dry, box and fridge

100g baby broad beans – blanched and popped – box and fridge

100g small sweet mini peppers, finely sliced – bag and fridge

100g (2 large) salad onions, finely sliced - ditto

The amounts given are not set in stone – they are a guide to help you - build your own recipe.

*A note about weights – an ounce is exactly 28g but is usually written as either 25 or 30 – whichever suits you best but stick to what you decide – don't confuse yourself!

Plan of action up next.

The browse …

… I've chosen dishes from the blog that require very little effort – you just need to have a look and see what takes your fancy. I've given you the appropriate label so you can check out the recipes.

I'd settle down in your favourite chair and browse – armed with a pad and a pen and of course a glass of whatever you fancy.

The easiest and least complicated is the “one pot” principle - “pot” can be substituted with platter, wok, large frying pan.

Chicken is a versatile protein but on its own is boring, I think we'd all agree.

Checkout the “Chicken” label

Chicken Gallimaufry

Chicken Salad – but not as you know it

Chicken Tray Bake

Miso Maple Glazed Chicken with Maple Glazed veggies

Checkout the “Salads” label

Salad revival Italian style

a sharing platter – a mezze in any other name

Have a look at Stromboli – an easy “rolled up” pizza

Frittata too, makes an easy and tasty part of a sharing plate

served cold, cut into triangles

There's coleslaw – from basic to a

Coronation version

Checkout the “Indonesian” label

An all time favourite in our house is Nasi Goreng -

one for the wok

Pies

Under the “Chicken” label there's a Chicken & Mushroom

Pie

Under the “Comfort Food” label there's a Rummage Pie

Under the “Crowd Pleasers” label there's the Homity Pie -

there's also koftas and burgers too

This is not meant to be an exhaustive list – just food for thought – sorry about that.

I have a new dish for you – which also qualifies – again pardon the pun in football speak.

The Beautiful Game …

I hate to break it to you but there's a month of football (soccer) from 14^th June to 15^th July. In the UK we also have two weeks of Wimbledon in that mix so it is going to be a stressful time if you're not that keen on sport!

You may decide to embrace the football – it's every day and lots of matches – will you have a get together at weekends or will you want to fill the fridge with food so that everyone can help themselves whilst you beat a hasty retreat – a spot of retail therapy? In our house it's supper on a tray in front of the tv – I do use plates too.

My plan is to do just that – plan – if only in a relaxed fashion. I'm going to make life easy and decide what to cook – freeze as much as I can so that I can then pull it out as the mood takes. I concede that I will shop for fresh stuff and may be beer and snacks too.

I thought you might like to share my thoughts.

I always begin in the same place – if the oven is on then I'll do my best to fill it. I'll bake jacket potatoes and cook double the amount of roast potatoes and vegetables. I'll fill the slow cooker too.

I think the mantra for the month is quick, easy and tasty. You'll not get any accolades because quite frankly they are too busy watching. I would definitely advise not planning on cooking that really complicated cordon bleu meal you've been thinking about yet awhile. Unless of course you have an urge to drive yourself bonkers.

There's no doubt that the biggest problem is not the cooking but what to cook. I'd definitely recommend you add a bottle of your favourite tipple to your shopping list – if all else fails you can retire to a darkened room with said bottle and a straw – who needs a glass – more washing up!

I'm going to do my best to help ...

Saucepans – the funny side

I said in my previous post that I replaced my saucepans because of the wooden handles not being suitable for a dishwasher – it wasn't the only reason …

In the early 90ies I lived in Kent and commuted into The Temple in London for my then day job. H worked 5 minutes away from where we lived. He was asked to mentor an accountancy student. The student was living away from home for the first time and so to help her settle in we invited her to supper.

Midweek entertaining when I'd done a full days work - plus a minimum 2-3hr commute each day wasn't usually the norm but because of the circumstances I made an exception.

I caught an earlier train and arrived home in good time. I'd prepped what I could but had to zoom around the corner to the supermarket for an item I'd forgotten. I placed a pan of potatoes on the hob leaving strict instructions to keep an eye for them coming to the boil and then to turn down to a gentle simmer. At the same time a little pixie on my shoulder whispered in my ear “don't do this”.

Our guest arrived whilst I was out. I should just mention that our back door was on the side of the house. We had a stable door into the kitchen. When I pulled onto the drive I could smell the burning … whoever said that men can't multitask especially when it concerns the kitchen … were entirely correct.

The smell was horrible and I suppose I should be grateful I had a house left and a kitchen come to that. I have never seen a saucepan so burnt – you could actually see the imprint of each potato as it had welded itself and turned to carbon on the bottom of the pan. I could have wept, my beautiful copper bottom saucepan. All I can say is it's a good job we had a guest!

Fast forward to the next day. When I arrived home the following evening the saucepan was clean. I have to say it was a great effort, the saucepan was not the same again, it had lost its shine – still usable but sad somehow.

Which is why I bought another set of Prestige copper bottom pans. After service above and beyond what any normal saucepan should have to suffer, they deserved my dosh.

The moral of the story – a pot that's not watched boils dry and burns!

Kitchen Kit – saucepans

It has been a while since we talked about kitchen kit and I don't think I've ever mentioned saucepans.

I think long and hard these days before I spend dosh on kitchen equipment. I don't want to repeat the bread maker debacle. You remember – everyone needed a bread maker and couldn't possibly survive without. Three months later when you'd used it three times and you got so fed up with moving it to create space you finally committed it to the top shelf in the garage so that it could gather dust until you forgot about it altogether!

These days we are bombarded with advertisements promoting expensive kitchen kit – usually endorsed by a celebrity chef. Where saucepans are concerned you'd think they'd been in the foundry forging the pans themselves – pardon the sarcasm.

I've used the same make of saucepans since “Adam was a lad” - stick with what you know is my motto! My Dad bought me my first saucepans - a set of Prestige saucepans with copper bottoms. They served me well for 20 years and so when they became tired and it transpired that the wooden handles weren't suitable for a dishwasher, I replaced them with a new set complete with handles that would. If it ain't broke ...

Fast forward to last week.

On holiday in Cornwall for a week with friends (Rose came too) we rented a house. The house had a very well equipped kitchen – very impressed. I was even more impressed with the saucepans.

If you're in the market for new pans check out “Procook Gourmet Stainless Steel Induction Strain & Pour”. There are offers out there – I found a set of 4 pans reduced from £204 to £79.99 with free delivery. What I loved about these pans, apart from being a good weight – it's a fine balance between breaking your wrist trying to lift without any contents, or so lightweight that the pan will tip over without any help – not good and certainly not safe. The strain and pour element worked really well too – you may never need a colander again! Finally, as well as being suitable for induction the pans are suitable for any hob – gas, electric and ceramic. Dishwasher safe and oven safe too, up to 260c – which is very hot, that would be 240fan and gas mark 10 - in other words you can move from the hob straight to the oven. I think a pair of industrial oven gloves would be in order too.

I'm sure you know what's coming next – the new saucepans are on their way as I write.

Excited and what a bargain – how sad am I?!

P.s. I'm not deserting my copper bottoms – it's a bit like a shoeaholic except with saucepans.

SHS – Mac n Cheese Photos – Part II

The end is in sight!

I ate the vegetarian version, i.e. without the chorizo and oil drizzle. Believe me I am my own worst critic – I ate the lot and may be I shouldn't say so – it was delicious.

I hope you'll give it a try.

SHS – Mac n Cheese Photos – Part I

I apologise in advance - there are quite a few photos - which is why they are in two parts – it's no good doing half a job!

Stay with me – I think you'll be glad you did.

Summer Holiday scoff - Mac n Cheese …

... my way

Everyone has their own version of this classic dish. Here's mine - designed as always, to be quick, easy but above all tasty.

Mac n Cheese

Serves 4

Alfredo Sauce

125g diced chorizo

50g Parmesan, finely grated

16 Cannelloni tubes

2tbsp flat leaf parsley, finely chopped

Make an Alfredo Sauce – there's a surprise – and ahead of the game is even better. Remember though - it only has one downside and that is it cannot be microwaved – it will split, so cover - let it cool in the saucepan and then fridge. Here's a quick reminder :

Alfredo Sauce

2 tbsp unsalted butter (50g)

400ml double cream

100g freshly grated Parmesan

freshly ground black pepper

Gently heat the butter and the cream together, stirring, until the butter has melted, then stir in the Parmesan. Slowly bring to a gentle boil, turn down the heat and simmer, stir continuously for a minute or so until you have a smooth, creamy sauce.

The sauce can be made ahead and fridged or you can freeze it too.

For the diced chorizo

125g diced chorizo

Using a frying pan, heat the pan and fry the chorizo until it's just beginning to crisp and releasng its delicious oil. Remove the chorizo, cool fridge and box. Leave the oil in the pan. Cover and set aside in a cool place. Again, can be made ahead.

For the Parmesan Tuile

Pre-heat oven 160fan/180c/Gas 4.

Line a baking tray with baking parchment. Place a 5cm circular cutter onto one corner of the tray. Using it as a template fill the ring with ¼ of the parmesan to create a disc shape. Repeat with the remaining cheese until you have 4 discs on the tray. Place the tray of discs in the oven and bake until golden brown – 8-10 minutes. Set timer for 8 and check. Remove from the oven and set aside until you're ready to serve.

Last minute :

The cannelloni

Bring a large saucepan of salted water to the boil over high heat. Add the tubes and cook until al dente, about 9 minutes – drain and set aside. Set your timer for 6 minutes – reset it for 3. Warm your Alfredo Sauce and the chorizo oil during the 3 minute interval.

Assembly :

Divide half of the Alfredo between 4 shallow serving bowls. Arrange 4 of the cannelloni tubes on top of the sauce, dress with the remaining Alfredo and sprinkle with chopped flat leaf parsley followed by the diced chorizo – again divided between the 4 bowls and drizzle with the warmed chorizo oil. Garnish each bowl with a parmesan tuile.

This seems like an awfully long winded recipe but I promise you it's not. Another bonus – you can feed the veggies too – omit the chorizo and oil. The veggies might like a drizzle of sweet chilli sauce instead!

Loads of photos on their way.

P.s. Use the end of a wooden spoon to lift out the cannelloni and drain on kitchen roll – you won't damage the cannelloni or scald yourself - check out the photos.

Summer holiday scoff – scone photos

You'll notice on the baking sheets ready for the oven that they are non stick. I always sprinkle a little flour over the tray, ready to receive the scones. I've never had a scone welded to the baking sheet yet!

I halved the batch and froze. I took one bag still frozen in a cool bag to Cornwall and then immediately transferred to the fridge. They were a perfect part of a throw it all on the table al fresco lunch. Probably better when you lunch at your holiday home so they can be warmed. 180Fan/160c/Gas 6 for 10 minutes will do the trick.

So much better than bread and the good news – I've still got the other bag in my home freezer!

Summer holiday scoff

I found the cheese scone recipe in How to be a Domestic Goddess by Nigella Lawson - Lily's Scones, on p.67 to be precise. As you've come to expect it isn't exactly as in the original - either way I don't get any complaints.

Lily's Scones

Makes 16

500g plain flour

1 tsp salt

2 tsps bicarbonate of soda

4½ tsps cream of tartar

75g unsalted butter, diced

25g Trex*

50g each of mature Cheddar and Red Leicester cheese, grated

300ml milk

1 large egg – beaten for egg-wash

round fluted cutter – 6cms diameter approx

baking sheet – non-stick and floured

or lightly greased if not non-stick

*The original recipe states 25g Trex or use another 75g of butter instead.

Pre-heat your oven to 200fan/220c/Gas 7.

Sift the flour, salt, bicarb and cream of tartar into a large bowl. Rub in the fats until it resembles damp sand. Add the grated cheeses and mix.

Add the milk, mix briefly and bring together with a round bladed knife, cut the dough in half and tip onto a floured board. I don't roll out the scone mixture. Knead it gently and then work into a round until 3cms deep approx - push down gently so it's even. Cut out your scones – you may need to bring together the remains – keep going until you've used as much as you can. You should get 8 scones per half. Brush the tops with the egg-wash. Cook in the oven for 10 minutes until risen and golden.

Never throw away any leftover mixture. Add the pieces to your baking sheet – they make perfect “tasters” and another old trick – if you don't use a kitchen timer and forget, these small pieces cook more quickly than the scones so serve as an early warning system.

I would never use 16 scones unless it was a deliberate batch cook for a “do”. The good news – when cooled and bagged they freeze very well. Easy to take out however many you need.

Photos coming next.

Summer Holidays …

… and Rose came too.

For the last two years we've decided that whatever else we decide to do, we're taking at least one holiday in the UK, ticking off places we've had on our “holiday bucket list”.

If you're taking the dog then you need to book early, especially if you want a nice “home from home”. If you're fortunate enough to have family or friends to share with you then so much the better.

There's probably one downside to this scenario. You're self catering, or at least in part. After the initial glow has worn off and you really can't be bothered to get ready to go out you still need to eat.

We usually aim to sample the local delicacy on the day of arrival – too tired to think about anything complicated.

Balance is required – how big is your car – can you stand the stress of “will it all fit in” - you don't want to bring it all back – unless you want the most well travelled smoked salmon known to man!

Having done this a few times I thought I'd share a few ideas.

Basic breakfast stuff is a good start. You don't have to take a huge box of cereal unless of course you know you'll use it all. I asked H to pour himself a portion which I weighed and then x the number of days required. Please don't shout at me for stating the obvious – there may be someone out there who might think it's a good shout.

Lunches in – or picnics out. They can be so boring – I gave some thought to what would go down well and came up with what might sound obvious – a cheese scone. I don't know many people who don't enjoy a scone and I've used the same recipe for the best part of 15 years and it never fails.

It's not mine I hasten to add … it's coming next.