Sometimes, I don’t have time and my stomach doesn’t have the patience for me to stand and cook a long, complicated meal. As much as I love getting creative in the kitchen, it doesn’t have to take forever to whip up a tasty offering and this mushroom stroganoff is a case in point. It takes 10 minutes to make. The sauce is made while the pasta is boiling then the pasta is tossed through the sauce to soak up all the earthy, creamy flavours. The paprika lends the smallest hint of spice and the parsley provides a freshness against the luxurious sour cream
- 1 onion, sliced
- 25g butter
- 1 garlic clove, chopped
- 200g chestnut mushroom, sliced
- ½ tsp smoked paprika
- 150ml beef stock
- 142ml carton soured cream
- a handful of chopped parsley
- tagliatelle, to serve
- Fry the onion in the butter in a large frying pan until soft. Stir in the garlic and mushrooms and fry over high heat until browned. Add the paprika, fry for 30 seconds. Pour in the beef stock and bubble fiercely to reduce by two-thirds.
- Take off the heat and stir in the soured cream, parsley and salt and pepper. Serve with tagliatelle.
I’ve been wanting to try wild garlic for ages but have never been able to find it… until now. I came across some at a local market and in my excitement, bought way more than one person could possibly eat. I have now stocked up the freezer with a variety of garlicky infused meals and baked goods. It’s going to be a good week.
These scones are wonderfully fluffy, and cheesy. The wild garlic is quite different to using garlic cloves. It has a more subtle onion flavour, very similar to chives but more… well, garlicky.
Makes about 6 whoppers
- 220g self-raising flour
- ½ teaspoon fine sea salt
- 50g butter
- 1 egg beaten
- 120g grated cheddar cheese
- a generous handful of wild garlic, finely chopped (if you haven’t got any wild garlic snipped chives work well instead)
- a pinch of cayenne pepper
- a good pinch of English mustard powder
- Preheat the oven to 200°C
- Sift the flour and salt into a large bowl
- Rub the butter in until it resembles fine breadcrumbs
- Stir in the grated cheese and finely chopped wild garlic or chives
- Add the pepper and mustard and mix
- Add enough milk to the beaten egg to make it up to 150ml of liquid
- Make a well in the centre of the flour mixture and pour in the egg/milk mixture
- Mix to a soft dough with a metal knife
- Turn onto a floured surface and knead gently and lightly until it is just smooth
- Press out to about 2½cm deep and cut out rounds with a 7cm pastry cutter gathering the scraps together each time, re-rolling and stamping until you have 6 or 7 scones
- Pop the scones onto a lightly oiled baking sheet, brush the tops with a little milk and bake them for 15 – 20 minutes until well risen and golden brown and your kitchen smells divine
- Leave to cool on a wire rack or scoff straight from the oven!
So ridiculously easy, tasty and healthy. I think I even prefer these to actual pizzas. Put what you like on top. A particular favourite of mine is spinach and feta.
Makes 2 ‘pizzas’
- 2 Tortillas
- 2 Tbsps Tomato puree
- 100g spinach
- 50g feta
- Freshly grated nutmeg, salt and pepper
- To make the spinach and feta mix, wilt the spinach in a pan of shallow water for 2 minutes. Squeeze the excess moisture out of the leaves and roughly chop the spinach.
- Crumble the feta into a bowl. Add the spinach and the seasoning and stir well to combine. Set aside.
- For the tortillas, place in a frying pan over a medium heat to crisp the bottom of the tortilla then spread 1 Tbsp of tomato puree over each tortilla. Half the spinach mix between the tortillas. Spread out evenly.
- Place the tortillas on a baking tray and bake for 3-4 minutes in an oven pre-heated to 180C.
- Remove from the oven and slice and enjoy!