I have actually tried a homemade pizza bread once before but I’ve never made it myself! Seeing a picture of one on Pinterest brought back that memory and made me think again as to why I STILL haven’t tried it! Made using French bread or a crusty loaf simply add tomato paste, cheese and any toppings you like! Rocket, ham and mushrooms will be my first attempt I think! Pop in the oven and ‘voila’ Pizza Bread!
Here’s my top three from the web!
Now some people might say that stuffed mushrooms are too much of a faff or too difficult to make well I’m about to show you that its really not true! You can make these in 15 minutes with just ten minutes cooking time, I promise! I made them as an accompaniment to steak and salad but they can work well as a starter to! Here’s how to make them!
10 Chestnut Mushrooms
100g of Cream Cheese (that’s about a 1/3 of a tub of Philadelphia)
2 cloves of garlic (peeled and crushed)
Bunch of Fresh Chives
Salt and Pepper
1. First off you need to prep the mushrooms. Give them a quick rinse and pull the stalks out of the centre. Finely chop the stalks and set aside. Also preheat the oven to about 180C.
2. Next heat a glug of olive oil in a small frying pan over a medium heat.
3. Add tot he pan the garlic and mushrooms stalks. Fry until cooked through. Remove from the heat and set aside.
4. Next add to a bowl the cream cheese and chopped chives. Stir vigorously.
5. Next add the contents of the frying pan, mix well and season the mix to taste.
6. To the mix add a generous sprinkle of dried breadcrumbs and mix again.
7. Add a drizzle of olive oil to an ovenproof bowl. Place the mushrooms into the bowl and season.
8. Spoon the cream cheese mix into the mushrooms, sprinkle with grated parmesan and breadcrumbs.
9. Bake in the oven until golden and crisp for about 10-15 minutes. Enjoy!
Now, I’m playing in dangerous territory here as I know everyone has their own favourite chocolate brownie recipe! I’m not trying to preach as I’m included in that group too! Sometimes I like a dark fudgy chocolate brownie, other times I like a light and spongey brownie! These are definitely in the second category! They are easy peasy to make, not too filling and great with a cup of tea. I have a recipe for a more fudge like brownie which I’m yet to make but when I do I’ll include it so you can chose your favourite! These really are very easy to make though, so no excuses for not giving them a go! hehe
Ingredients (Makes 16 brownies)
115g Unsalted Butter
170g Caster Sugar
40g Plain Chocolate (65% Cocoa)
55g Pecans (optional)
1 tsp Vanilla Extract
2 tsp Coffee Granules
2 tbsp Hot Water
1 tsp Baking Powder
55g Plain Flour
55g Cocoa Powder
1. Preheat the oven to 180C (Gas Mark 4).
2. Grease and line a rectangular baking tray. (Mine was about 25 x 17 cm). Here’s a top tip for lining the tray. I grease the tray first before lining with baking parchment. This way the paper sticks to the tin making it easier to stay in!
3. In a large bowl cream the butter and sugar until light and fluffy.
4. Once creamed, beat the eggs into the butter and sugar mixture one at a time.
5. Chop the chocolate and pecans (if using) and fold into the mixture with the vanilla extract.
6. In a small bowl, dissolve the coffee granules in the water. Allow a few minutes to cool and add to the mixture.
7. Sift in the flour, baking powder and cocoa. Fold together with a spoon or spatula until evenly combined. Be warned that the mixture will be wet! Don’t start panicking that you’ve done something wrong because it’s not very thick! hehe
8. Pour the mixture into the tin and bake for 35-40 minutes!
These biscuits are absolutely delicious, and so so moorish! The easiest way to describe them is similar to a ginger snap but Golden Syrup flavoured! They are sweet, easy to make and fast to bake!Find the recipe below! Enjoy!
This recipe is from the Great British Bake Off cookery book and makes about 18 biscuits!
100g Plain Flour
1 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
1/2 tsp Ground Mixed Spice
40g Caster Sugar
50g Unsalted Butter, Chilled and Diced
3 tbsp of Golden Syrup Gently Warmed
1. Preheat the oven to 190C (375F). Grease two large baking trays with butter.
2. Sift the plain flour, baking powder, bicarbonate of soda, mixed spice and sugar into a mixing bowl.
3. Add the butter and rub into the dry ingredients with your fingers to create small crumbs.
4. Mix in the syrup to create a stiff dough. Bring together with your hands.
5. Divide and roll the mixture into 18 round balls. Place them on the two baking trays, spaced far apart to allow the biscuits to spread.
6. Bake in the over for 7-8 minutes until the biscuits are a rich golden brown. Allow to cool on the tray until firm then transfer to a wire rack.
7. These biscuits are amazing with a cup of tea and store well in an airtight container.
This recipe is a traditional yet simple Italian pasta dish of penne with chillies, garlic and tomatoes. I used a recipe from Gino D’Acampo’s Pasta recipe book. The recipes in the book always seemed to me to have too few ingredients and all seemed a little too easy but the flavour in this dish really packs a punch despite the simple ingredients!
If you want to give it a go, here’s how! The sauce recipe will serve two, the pasta quantity is up to you! That rhymes…who knew! hehe
3 Garlic Cloves (finely chopped)
3 Fresh Tomatoes (stalks removed and diced)
1 tsp Tomato Puree
2 Rashers of Bacon if desired (chopped)
A small bunch of fresh flat-leaf parsley (washed and finely chopped)
A handful of olives if desired (sliced)
1 fresh red chilli (deseeded and finely chopped) or a tsp of ‘Easy’ chilli in a jar
Dry Penne to serve
1. Add a good lug of olive to a pan and heat gently over a medium heat.
2. Add the garlic and either chopped or jarred chilli. Fry for a minute stirring with a wooden spoon.
3. If using, add the bacon and olives and fry until the bacon has been lightly fried.
4. Add the tomato puree, parsley and chopped tomatoes. Bring to a simmer and season with salt and pepper.
5. Add more chilli if desired, allow to simmer for 5-10 minutes until the tomatoes have softened (see below).
6. Mix the sauce with cooked penne and serve with a garnish of parsley and grated parmesan!….oh and a huge glass of wine!