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 ...