Italian porcini mushrooms, fresh baby leaf spinach, Arborio rice, these are a few of my favourite things!

When the postman arrived with a parcel from Venice, it could only mean one of two things, either my good friend Michela from Italy had won the lottery and there were two flight tickets to Venice inside or a surprise pressie.

She didn’t win the lottery, but the pressie was fab! Thank you Michela! What a wonderful assortment of Italian spices to play with and a huge packet of dried porcini mushrooms.

Isn’t it lovely when people do things just off the cuff?
I feel a risotto coming on in her honour.

Serves 2
Prep Time 10 mins, plus 30 mins for soaking the mushrooms
Cooking Time 40 mins
Ingredients

• 30g Dried Porcini mushrooms
• 1 Medium Red onion, finely chopped
• 1 Clove garlic, finely chopped
• 50g Low fat butter spread
• 200g Champignon Mushrooms, thinly sliced
• Small glass dry white wine
• 150g Arborio rice
• 750ml Vegetable stock
• 150g Baby leaf spinach, washed
• Parmesan shavings to serve
• Salt and black pepper

Method

• Soak the porcini mushrooms according to packet instructions, then strain and reserve the liquid

• Melt the low fat butter in a large heavy duty saucepan
• Add the chopped onion

• cook for a few minutes

• then add the chopped garlic and cook until just soft
• Add the sliced Champignon Mushrooms and cook for 5-6 minutes until they start to soften

• Add the rice and stir until thoroughly coated with the butter

• Pour in a the glass of dry white wine and bring to the boil, keep the heat up fairly high so all the liquid gets absorbed, stirring frequently
• Gradually add the stock, a ladleful at a time, wait till each has been absorbed before adding the next one, this will take about 30 minutes

• Now add the strained porcini liquid, let that absorb slightly before adding the porcini mushrooms
• Finally add the spinach and stir in until wilted
• Season and serve with parmesan cheese and ciabatta

Equipment

• Large heavy based saucepan

Shopping List

• 30g Dried Porcini mushrooms
• 1 Medium Red onion
• 1 Clove garlic
• 50g Low fat butter spread
• 200g Champignon Mushrooms
• Small glass dry white wine
• 150g Arborio rice
• 1 Vegetable stock cube
• 150g Baby leaf spinach
• Parmesan

Picnic hampers can be fun, weather permitting of course, and for a change it’s absolutely glorious here.
We had a superb picnic hamper delivered from Interflora!

Plates
Forks
Knives
Spoons
Lindermans South African Sauvignon Blanc
Walkers Highland Oatcakes
Buiteman Cheese & Sesame Biscuits
Panealba Mini Grissini Napoletana
Farmhouse Biscuits Rolled Oat Fruit Flapjack
Border Biscuits Milk Chocolate Crumbles
Gourmet Bites Roasted Almonds with Ginger
Herb & Spice Mill Dill & Wild Onion Dip
Tracklements Chilli Jam
Waxed Mull of Kintyre Mature Scottish Cheddar
Stephan Terrine de Foie de Volaille au Porto
Dormens Milk & White Chocolate Raisins
Mathez Square Box of Cocoa Dusted Truffles

Having not seen our good friend for sometime, we decided to trip up to London and have a get together.

We arrived on a hot afternoon, the garden had been cleared and a new patio set installed!

There was even a new BBQ, very impressive!

In the corner of the garden we noticed an unusual guest.

Not over impressed at seeing the BBQ being lit!

Luckily for him we were having chicken.

All that was left to do was throw together a healthy salad to the meal.
Oh and open the wine!

And so the end of a lovely English summer day!

There are lots of theories how this “whore’s pasta” (Italian translation) came about, so simple and so delicious, and as long as it tastes good it’ll be on the table!

I’m not a lover of food that’s too hot and spicy to enjoy, and this calls for a whole chilli, but this turned out just fine, in fact we had seconds!

Next time I may even add a few chilli seeds!

Here's the recipe:

Serves 2
Prep Time 15 mins
Cooking Time 15 mins
Ingredients

• 350g Tagliatelle pasta
• 1 Red onion, finely chopped
• 1 Medium red chilli, seeds removed and finely chopped
• 2 Cloves of garlic, finely sliced
• 1 Tbsp capers
• 1 Tin (400g) Tomatoes, chopped
• Small tin Anchovy fillets, about 50g
• A few good quality black olives, pitted and sliced in half lengthways
• Handful of basil, roughly chopped
• Small handful of parsley, chopped
• Extra virgin olive oil
• Tomato puree
• Parmesan shavings to serve
• Salt and freshly ground black pepper

Method

• Bring a large saucepan of water to the boil ready for the pasta
• Meanwhile heat a tablespoonful of olive oil in a wok
• Add the onion, garlic and chilli, cook for a few minutes until the onion is translucent

• Add the capers and anchovy fillets, breaking down the fish as you stir

• Add the tin of chopped tomatoes and a squirt of tomato puree
• Add the basil, parsley and black pepper, stir

• Add olives and sun dried tomatoes

• Bring to the boil, then turn down the heat to a simmer and cook for 5-10 minutes, stirring occasionally

• While the sauce is finishing off, add the pasta to the saucepan of boiling water (see Cook’s Tips 1.)

• When the pasta is cooked, drain and toss into the sauce
• Season and serve with parmesan shavings

Cook's tips

• 1. Fresh pasta usually takes about 5 minutes, check instructions on the packet if you’re using dried

Equipment

• Large saucepan
• Large wok

Shopping List

• 350g Tagliatelle pasta
• 1 Red onion
• 1 Medium red chilli
• 2 Cloves of garlic
• 1 Tbsp capers
• 1 Tin (400g) Tomatoes
• Small tin Anchovy fillets
• Black olives
• Basil
• Parsley
• Extra virgin olive oil
• Tomato puree
• Parmesan shavings to serve
• Salt and freshly ground black pepper

We love caramelised onions in our house, usually I cook them in the wok, but after reading Jessica’s (Food Mayhem) post on doing them in the slow cooker I decided to try out her idea.

I used a mix of red and white onions, the red ones will loose a bit of colour but the sweetness remained. It worked perfectly, in fact it made it so much easier.

They tasted just the same as the wok method but far less hassle, you just throw them in the pot and let them do their thing!

We used some of them for onion gravy and froze the rest in small portions.

FYI At 12 hours they still had a slight crunch, at 14 hours they are completely soft.

Caramelised onions

Makes 3lb 8oz Caramelised onions
Prep Time 10 mins
Cooking Time 12-14 hours
Ingredients

• 3lbs 8oz Red and white onions, peeled
• 4oz Unsalted butter, sliced

Method

• Set the slow cooker (crock pot on high for 15 minutes)
• Thinly slice the onions, I used a V Slicer



• Lay the onions in the slow cooker and put the sliced butter on top



• Turn the heat down to low and cook for 12 –14 hours
• Stir once or twice or just leave them over night

Equipment

• Slow cooker (crock pot)

Shopping List

• Onions
• Unsalted butter

It’s been far too hot to cook indoors this weekend, we’d already had our 1st BBQ of the year so we decided to locate the paella dish, easier said than done!

It happened to be buried somewhere in the shed, (I mean literally).

I was thinking about getting out the metal detector to find it, but then I realised that too was under the disarray!

Finally we managed to find it, fired it up and ta-da!! Paella for two!

In with the chorizo, whole slices of course!

Handful of squid, prawns and mussels

We went for a seafood version, but you can find the complete paella recipe here

Jamie Oliver’s “spaghetti con gamberetti e rucola” (Spaghetti with Prawns and Rocket) tastes divine, and we have it quite often, but I wanted to use the left over asparagus from the starter I’d made, which added a tasty crunch.

I also used the fresh pasta we’d bought as this has a much more absorbent and softer texture, making easier to pick up the delicate flavours of this dish.

I used a mixed salad (Baz calls it green stuff) with this dish, peppery baby leaf rocket, red cos, which is slightly bitter, but blends perfectly with the sweet nutty flavoured Batavia, and a little Mizuna which has a delicate mustard taste. I bought the salad separately but you should be able to buy it in mixed packets in the supermarket.

Here's the recipe:

Serves 2
Prep Time 5 mins
Cooking Time 5-10 mins

Ingredients

• 250g Fresh spaghetti
• 50g Sun dried tomatoes in olive oil, finely chopped or blitzed in a food processor
• 1 Red Chilli pepper, finely sliced
• 1 Clove garlic, finely sliced
• 2 Tbsp Extra virgin olive oil
• 1 Small glass dry white wine, about 3 fl oz
• 5 Cooked asparagus spears, cut into 25mm pieces
• Freshly ground black pepper
• Handful of mixed salad
• Parmesan cheese

Method

Bring a large pan of water to the boil, and turn down the heat to a simmer, ready for the pasta

Heat 2 Tbsp of olive oil in a wok or frying pan

Add the chilli and garlic, stir fry for a few minutes



Add the prawns and cook for about a minute, no longer



Turn the heat up on the hot water to a rolling boil and drop in the spaghetti



Bring back to the boil, then turn the heat down and simmer for 2-3 minutes

While the spaghetti is simmering, you can finish the sauce

Add the sun dried tomatoes, asparagus and white wine to the prawns, garlic and chilli, turn the heat down and simmer for two minutes



Drain the spaghetti and toss into the wok





Add the salad leaves and mix thoroughly, season with freshly ground black pepper



Serve with a few parmesan shavings on top, if preferred

Topping

• Parmesan cheese

Equipment

• Large wok or frying pan
• Large saucepan
• Food processor

Shopping List

• 250g Fresh spaghetti
• 50g Sun dried tomatoes in olive oil
• 1 Red Chilli pepper
• 1 Clove garlic
• 2 Tbsp Extra virgin olive oil
• 1 Small glass dry white wine, about 3 fl oz
• 5 Asparagus spears
• Freshly ground black pepper
• Mixed salad
• Parmesan cheese

Saturday was supposed to be BBQ night with friends, but as usual it rained!

So instead of cooking the asparagus on the Barbie I decided to turn them into a veggie basket.

I made the cases ahead in case it turned out to be a complete disaster!

I used metal Dariole moulds, they’re a lot easier to slip the pastry off when cooked, you can use ramekins but it’s a bit trickier to get off.

Crispy bacon pieces sprinkled on top is a nice addition, your choice.

Here's the recipe:

Makes 2 baskets
Prep Time 10 mins
Cooking Time 15 mins
Ingredients

• 2 Filo pastry sheets, cut in half
• 1 Small red onion, finely chopped
• 12 Button mushrooms
• 12 Asparagus spears, cut into three sections
• Sprinkling of Parmesan cheese
• 2 Tbsp Extra virgin olive oil
• 2 Tsp Low fat butter spread (see cook’s tips 1.)

Method for the pastry baskets

• Melt the low fat butter spread and grease two upturned Dariole moulds
• Lay one half sheet of filo pastry over the mould, brush a little melted low fat spread over the pastry and fold back any overhanging edges
• Repeat the process with the second half sheet, laying across the other way, so you’ve covered the mould
• Gently cup your hands round the mould to make sure the pastry has adhered
• Place on a baking tray and bake for 15 minutes in a preheated oven 350°F/180°C/Gas mark 4
• When cooked, leave for 10 minutes to cool slightly
• Carefully ease the pastry from the moulds, set aside

Method for the filling

• Heat the olive oil in a wok or frying pan
• Add the onion, pepper and mushrooms, stir fry for 4-5 minutes
• Add the asparagus and cook for another 3 minutes
• Spoon into the filo baskets
• Sprinkle a little grated parmesan on top of each one
• Serve

Cook's tips

• I used “I Can’t Believe it’s not Butter”

Equipment

• Wok or frying pan
• 2×200ml Dariole moulds

Shopping List

• Filo pastry sheets
• 1 Small red onion
• 12 Button mushrooms
• 12 Asparagus spears
• Parmesan cheese
• Extra virgin olive oil
• Low fat butter spread

Although parsnips are not in season here, they are still available in the larger supermarkets.
You can indulge without piling on the calories with this recipe!

Normally it’s made with fresh cream, full fat milk and crème fraiche, which tastes gorgeous, but this is healthier and yes, it still tastes gorgeous..

Grab some fresh thyme

A little milk & crème fraiche

A few parsnips, a little Parmesan, season and you’re done!

This is a great accompaniment for steak, burgers or Sunday lunch, enjoy!

Parsnip creams

Serves 4
Prep Time 10mins
Cooking Time 40-50 mins
Ingredients

• 450g/1lb Parsnips, peeled and sliced lengthways, approx 2.5cm/1” thick
• A knob of low fat butter spread for greasing
• 200ml/7fl oz Half fat or Weightwatchers Crème fraiche
• 200ml Semi skimmed milk
• 2 Large pinches fresh thyme, leaves only
• Grated parmesan cheese
• Salt and freshly milled black pepper

Method

• Bring the parsnips to the boil in unsalted water, simmer for 4-5 minutes
• Carefully lift them out with a slotted spoon, so that they don’t break up
• Grease a suitable oven proof dish with the low fat butter spread
• Lay the parsnips in the dish
• Mix the crème fraiche and milk together
• Add the thyme and season
• Stir thoroughly and pour over the parsnips
• Sprinkle over the parmesan cheese, just enough to cover lightly
• Bake in a preheated oven 170°C /fan 160°C/325°F/Gas mark 3 for 40-50 mins depending on your oven, they should be golden and bubbling
• Serve

Pizzaiola just means pizza style.

I use it on pizza’s, serve it simply as Bruschetta or use it to accompany veal, steak, fish, turkey or chicken, whatever you choose it’s a healthy quick fix accompaniment.

It’s easy to make, and if you prefer you can mix all the ingredients together and marinade it in the fridge for a few hours, just leave the garlic as a whole clove and pick out when you’re ready to cook, chop it finely and fry off in a little extra virgin olive oil, then add the rest of the ingredients.

Pizzaiola Sauce
Serves 2
Prep Time 10 mins
Cooking Time 30 mins
Ingredients

• 1 Can chopped tomatoes
• 1 Clove garlic, finely chopped
• 1 Tsp Dried oregano
• Pinch dried basil
• 1 Tsp sugar
• 2 Tbsp extra virgin olive oil
• Salt and freshly ground black pepper

Method

• Heat the oil in a large non stick wok or frying pan
• Add the garlic and turn the heat down, fry gently for a couple of minutes
• Add the tomatoes, dried oregano, basil and sugar
• Bring to the boil, turn the heat down and simmer for 30 minutes, stirring occasionally

Equipment

• Large wok or frying pan

Shopping List

• 1×400g can chopped tomatoes
• 1 Clove garlic
• 1 Tsp Dried oregano
• Pinch dried basil
• 1 Tsp sugar
• 2 Tbsp extra virgin olive oil

Although I haven’t really got a sweet tooth, I like to make a dessert when friends and family come to dinner.

I’d got tinned pears, cocoa and chocolate in the cupboard (I hide the chocolate, otherwise it just goes missing). I also found a packet of marshmallows, which I thought would go very nicely thank you, or it could turn out disastrous, the proof’s in the pudding right?

One of my favourite dessert ladies is Nigella Lawson, so I adapted her chocolate pear pudding recipe, as I’d made it before and it turns out perfect every time.

With the addition of the marshmallows melted in the middle it gives it a soft velvety texture. When it’s cooked it rises above the baking dish, I just leave it to rest for about 20 minutes (it will deflate a bit) but it’s at its best served warm with vanilla ice cream.

Marshmallow Chocolate Pear Pudding

Serves 6
Prep Time 10 mins
Cooking Time 30 mins
Ingredients

• 1 kg Pears in natural juice
• 125g Plain (all purpose) flour
• 125g Caster (superfine) sugar
• 25g Cocoa powder
• 150g Butter, softened or low fat spread
• 1 Tsp Baking powder
• 2 Tsp Vanilla extract
• 1/4 Tsp Bicarbonate of soda
• 2 Large free range eggs
• 2 Handfuls of mini marshmallows

Method

• Drain the juice from the pears and lay them in rows on the base of the dish
• Either beat the eggs and add the flour, sugar bicarbonate of soda, baking powder, vanilla extract, cocoa powder and softened butter using a whisk or blitz the ingredients in a food processor
• Finally stir in the mini marshmallows
• Pour the mix over the pears
• Bake for 30 minutes in a preheated oven
• Allow to cool slightly before serving
• Serve with fresh cream or vanilla ice cream

Equipment

• 20cm/8” Square dish
• Whisk or food processor

Shopping List

• 1 kg Pears in natural juice
• 125g Plain (all purpose) flour
• 125g Caster (superfine) sugar
• 25g Cocoa powder
• 150g Butter or low fat spread
• 1 Tsp Baking powder
• 2 Tsp Vanilla extract
• 1/4 Tsp Bicarbonate of soda
• 2 Large free range eggs
• 2 Handfuls of mini marshmallows