Archives for posts with tag: mushrooms

That meatball on the left was perfectly balanced a second ago but toppled just as I took this photo. Ah well, it still looks tasty, which it was.

I bagged a bargain batch of reduced meatballs in Morrisons the other day – 15 beef brisket meatballs for £1.75. They went straight in the freezer for another time. Thrifty.
I have to say, the flavour of these meatballs was absolutely amazing. Sometimes meatballs can be a bit bland but these were rich and beefy.

[5 min prep / 30 min cooking/ serves 4 : 15 beef brisket meatballs, half a white onion, 5-6 mushrooms, 1 tin tomatoes, dessert spoon tomato puree, Italian seasoning, spaghetti, broccoli and cheddar to serve]

1) in a pan, fry half a chopped white onion and 5-6 chopped mushrooms. Once browned, remove from the pan.

2) fry the meatballs til browned all over and add the onions and mushrooms, fry together for 5 more minutes.

3) pour over a tin of tomatoes, fill the empty tin half full with water and add to the pan.

4) add a squirt of tomato purée, season with salt and pepper, and shake over a dessert spoon of Italian seasoning. Stir altogether.

5) put a lid on and simmer for half an hour.

6) in the meantime, boil up some spaghetti and brocolli.

Serve up with lots of grated cheddar.

I’m a big fan of chilli but I find beef so heavy. Turkey meatballs are so easy to make and taste great with the chilli sauce.

[15 mins prep / 20 mins cooking / serves 2-3]

1) in a bowl, mix a packet of minced turkey with chopped coriander and black pepper. Form into balls and fry til cooked on the outside. Remove from the pan and leave to one side.

2) in the pan, fry half an onion, chopped carrot, mushrooms and any other bits of beg you have left over (I had cubed swede!)

3) add a tin of tomatoes, a tin of rinsed kidney beans and 1/2 cup of veg stock.

4) add good shakes of chilli powder, cumin, paprika, black pepper and a pinch of salt.

5) place the meatballs back in the pan, pop on a lid and simmer for 20 mins. In this time cook the rice.

6) to make the coriander rice, just chop some coriander and stir into the cooked rice.

I served mine with grated cheese and had the rest for lunch the next day.

  

Whilst I’m not feeling great all I want is a satisfying carby dinner. I’m trying to cut down on meat and I had some soya mince to use up so the logical choice was bolognese. It turned out pretty tasty!

1) chop one small onion and fry in a pan on the hob.

2) add a handful of chopped mushrooms to the pan.

3) add 120g of soya mince and 250ml of veg stock. Season with salt, pepper and mixed herbs.

4) add frozen peas, 1 tin of chopped tomatoes and 1 cup of water.

5) squeeze in some tomato purée, stir and simmer on a low heat for 15 mins.

6) boil some spaghetti, once boiled, drain and stir in pesto.

Serve up with lots of Parmesan on top. 

  
I’ve discovered how great polenta is – cheap, tasty and ready in 5 minutes. Today I had it with a rich veggie casserole, which took 4 minutes to prep and 45 mins in the oven. Can’t beat an easy peasy dinner. 

Pre heat oven to 160 degrees C.

1) in an oven proof dish, place one chopped sweet potato, 3-5 chopped mushrooms, 3-4 brocolli florets and 3 frozen Linda Mcartney sausages. 

2) rinse and drain a tin of lentils and pour into the dish.

3) pour over 1 pint of stock (I used a beef oxo cube, but use a veggie one to make it veggie). 

4) bake for 45 minutes.

5) boil 1 cup of water and 1 cup of milk in a pan on the hob – then pour in 1/2 cup of dry polenta. Stir for 3-5 mins, add cheese and chives.

Looking forward to my leftovers for lunch tomorrow. 

  
The inspiration for this meal came from Delicious.Magazine, and I was going to make turkey meatballs but Morrisons had run out of turkey mince last night. I’m trying to cut down on meat generally, so I thought I’d have a pop at some beanballs. I appreciate ‘veggie meatballs’ is an oxymoron but ‘beanballs’ just don’t sound that appetising… 

1) for the ‘meatballs’, whizz up a tin of rinsed kidney beans, 3 mushrooms and an egg in a blender.

2) scoop out and roll the sticky mess in breadcrumbs to form balls and place on a baking tray. Bake on 170 degrees C for 20 mins, turn halfway through.

3) on the hob, fry some garlic in a pan and pour in a tin of tomatoes. Swirl the tin out with some water and add to the pan. Simmer for a few mins and season.

4) place the ‘meatballs’ from the oven into the tomato pan and pop a lid on top.

5) cook polenta as per packet instructions – 4 parts liquid to 1 part polenta. I switched in 1 part for milk to make it creamier. Stir in spinach and Parmesan towards the end and serve.

Grate more Parmesan over the top because everyone loves Parmesan. When I was little I used to abuse the Parmesan shaker in Pizza Hut, I now wonder if that’s the reason they no longer put Parmesan on the tables in there. Sorry everyone.

  
The total cost of this shepherds pie was £1.50, and it did 2 dinners and a lunch. I was doubtful lentils could replace minced beef, but it was scrumm and satisfying. It ISN’T vegetarian, but you could make it veggie by leaving out the beef Oxo cube. 

1) peel, chop and boil 2 large potatoes, and once soft, mash with butter.

2) in a pan, fry one small onion and some garlic for 3 mins. Chop a handful of mushrooms and fry them for 3-4 mins.

3) rinse a tin of lentils and pour into the pan, pour over 300ml of veg stock (I added 1/2 an oxo cube here to make it taste beefy, but leave it out if you’re veggie). Season with black pepper.

4) place lid on and simmer for 10-15 mins.

5) add a cup of garden peas and cook for 3 mins more. 

5) preheat oven to 180 degrees c.

6) remove lid from lentil pan and let some of the liquid evaporate. Then pour into a lasagne dish and place spoonfuls of mashed potato on top. 

7) bake for 20 minutes or until golden brown. 

I served mine with boiled brocolli. A tasty and nutritious dinner – I didn’t miss the mince! Especially when the tin of lentils cost 80p. 

  
Before you ask, yes, I cheated with the paste. Whilst it’s wonderful to make your own (and if you do, make loads of it so you can freeze it), I never have time and the jar stuff really isn’t that bad.

1) in a large frying pan, heat up 2-3 teaspoons of curry paste.

2) add 2 chopped chicken breasts and fry in the paste for 3-4 mins.

3) add onion and fry for 5 or so minutes or until soft.

4) add the chopped mushrooms and green pepper, fry for another 3-4 mins.

5) pour over a tin of coconut milk, add another tsp of curry paste and let simmer for 10 mins.

6) in a pan, add 1 cup rice to 2 cups boiling water, bring to the boil, turn the heat to low and simmer with a lid on for 10 mins. (This serves 3-4 people for rice, I always make too much!).

If you have fresh coriander, stir that in to the curry at the end. 

  
I went to stay with my friend Suzie on Thursday night as we went to Reading Festival yesterday. She treated me to this amazing tart – it only took 10 mins to prep for the oven and it was glorious!

1) roll out a puff pastry block on baking parchment to fit a roasting tin.

2) in a bowl mix ready cooked chicken breast, chopped mushrooms, yellow pepper and pesto.

3) spread the mixture on the pastry base and add ripped mozzarella to the top.

4) brush the exposed pastry edges with milk.

5) bake at 180 degrees for 20-30 mins and until golden brown.

Thanks Suzie! 

  
Despite this dinner looking a bit of a funny colour, it tasted lovely. I think anything with green lentils is bound to look a bit unappetising. I used veggie sausages because they needed using up, otherwise you could use meaty ones. I got the inspiration from this recipe but basically just chucked it all in and hoped for the best! 

1) roughly chop a red onion, some mushrooms and a red pepper into chunks, drizzle with olive oil and place in a roasting dish with 4 frozen Linda McCartney veggie sausages. Oven on 180degrees C for 20 min.

2) whilst ovening the sausages and veg, bring 1/2 cup of dry green lentils to the boil with 1’cup of water. Let simmer for 15 mins.

3) remove the roasting dish, drain the lentils and pour into the dish. Pour over 200ml of gravy (I used Bisto).

4) place back in the oven for 15 mins.

5) whilst in the oven, bring some peeled and chopped potatoes to the boil on the hob, drain and mash.

 Serve up the bake with the mash and enjoy. I had leftovers for lunch and it was delish. 

We won our hockey match 3-1 last night and I got home about 9pm. After making banana pancakes for a cheeky snack, it was nearing 10pm and I needed a quick lunch for tomorrow. I took inspiration from this BBC Good Food recipe and added some leftover veg I had to the mix.

1) in a pan on the hob, fry onion and garlic in sunflower oil.

2) add some cumin seeds and fry for another minute.

3) pour in a tin of rinsed kidney beans, add a good shake of smoked paprika and cook for a minute. Then lightly mash.

4) add 3 chopped mushrooms, 1 chopped salad tomato and a handful of sweetcorn. Cook altogether for 3-4 mins.

5) heat up a frying pan and place the tortilla in the pan. After 30 seconds, pile some of the bean mixture on to one half of the tortilla, sprinkle on cheese and fold over.

6) after a minute, use a fish slice to carefully flip it over, trying not to tip out the filling!

The tortilla should be nice and crispy. One of my fave restaurants is Wahaca, and I always get quesadilla’s in there. I’ll definitely be making more of these. 15 min from start to finish!