This is a great mid week dinner, super quick and easy (if you have prepared paste before hand). I had to use up some leftover vegetables in my fridge, and I had stored some coloured pasta I made a few weeks ago. So super easy and super quick.
Pasta of your choice
200g Baby Spinach
150g Cherry tomatoes, chopped
150g Mushrooms, sliced
1 tsp dried garlic (or 2 cloves if you have fresh)
1 tsp smoked paprika
Pinch of chilli flakes
2 tbsp tomato puree
1/2 tsp cayenne pepper
Salt & Pepper to taste
- Cook pasta as per packet instructions, or if fresh, 2 minutes in simmering salted water.
- Meanwhile, brown the mushrooms then add in the tomatoes, cook until slightly softened.
- Add in the garlic, paprika, cayenne, chilli, tomato puree and stir through. Then add in the Spinach and cover to allow to wilt down (about 1 minute).
- Drain the pasta and add to the sauce mix and stir until coated. Serve.
I know, I’m going to tell you all about my Crisperplate again….lol! Just 7 minutes bake time for these quick and easy puff pastry pizzas, compared to an oven bake (20 mins), the Crisper does it in more than half the time with the same results.
One my own this afternoon I just wanted a quick lunch, so this was perfect. I decided to use up things in my fridge, so I went for this combo, but you can make any combination you like. (times may vary)
1 roll puff pastry (use half if making 2) – cut in half or quarter if making 4
2 tbsp tomato paste
Mushrooms – I used Chestnut
Little olive oil
- Pre heat your crisper plate for 2 minutes
- Roll out pastry and with each half, score a 1cm border all the way around.
- Score a couple of diagonal lines in the middle (do not go right through) then place onto crisper plate.
- Place grated mozzarella into the middle, evenly but not too thick. Season.
- Then place the mushrooms in a layer evenly and drizzle a little oil over. Season
- Cook on Crisper setting for 7-8 minutes or until your desired brownness level.
Oh yummy. I had some pasta left over and some Italian sausage that I bought recently that needed to be used up, so looking in my cupboards this is what I threw together and it worked an absolute treat. Super tasty and filling.
Makes 2 servings
100g pasta (of your choice)
50g spiced italian sausage (any of your choice)
4/5 mushrooms – sliced
handful of piccolo tomates (or cherry if you have) – sliced in half
Cheesy White Sauce (find my recipe here)
- Cook pasta as per instructions
- Gently fry the sausage, tomatoes and mushrooms in a pan
- Drain the pasta the add the sausage, mushroom and tomatoes to the pasta pan then pour over the sauce and mix through.
- Serve. Yummy quick 10 minute meal.
I add some extra dried chillies to mine (optional)
I simply love quick, easy, tasty comfort food and this is one of my favourite’s, especially on a Sunday morning! Today I decided I deserved a treat and had my Sunday brunch muffins with a glass of Bucks Fizz…..perfect pairing!
The great thing with Muffins is anything goes so you can add any flavour and ingredients you please.
Here are some of my fav’s:-
6 Eggs – beaten
Ground Black Pepper to season
These are the basics, you then add in everything you like…………….
Muffin 1 – Smoked Bacon, tomatoes, spring onion, chopped kale, cheddar cheese
Muffin 2 – Mushrooms, courgettes, tomatoes, spring onion, chopped kale, cheddar cheese
Simply place all your ingredients into a muffin tin, pour over the eggs and season. Bake at 180 deg for about 20-25 mins.
Our Saturday night is normally Steak night, after a while I am always looking for a change and as I love mushrooms and Red wine I thought I would try my hand at a homemade steak sauce instead of buying one. I have to admit this is pretty delicious and rich in flavour.
2 Shallots – sliced
4 tbsp olive oil
4 Chestnut mushrooms – sliced – I love our Scottish ones by Sainsburys, loads of flavour.
1 tsp garlic
1 tsp rosemary
4 tbsp balsamic vinegar
50ml red wine
50ml beef stock
2 tbsp creme fraiche
1 knob butter
- Saute the shallots in a pan with oil
- Season with black cracked pepper, garlic and rosemary
- Add the knob of butter, melt, then add in the mushrooms, cook for few mins.
- Pour in the balsamic vinegar until it turns into a syrup
- Pour in the wine and reduce by 2 thirds
- Pour in the beef stock and bring to the boil, simmer for a few mins.
- Add in the creme fraiche and stir through. Serve. Yummy!
NOTE: You could use Beef Stock instead of Creme Fraiche if you don’t want it creamy.
Mushroom and Red wine Steak sauce
Servings Per Recipe: 2
Amount Per Serving
- Total Fat: 33 g
- Saturated Fat: 7.4 g
- Trans Fat: 0.2 g
- Cholesterol: 15.4 mg
- Sodium: 113.4 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 1.3 g
- Sugars: 6.6 g
- Protein: 1.9 g
Wanted to try something different and it worked, so tasty. (240 calories per serving)
2 x medium slice wholemeal bread for toasting
5 x mushrooms washed and sliced
1 x tsp rosemary
1 x tsp parsley
1 x tsp olive oil
1 x clove garlic crushed
2 scoops of Low Fat Cream Cheese (like Philadelphia extra light)
Cracked black pepper to taste
1. Heat oil in saucepan add garlic and cook for 2 mins.
2. Add in mushrooms, sprinkle rosemary and parsley and stir through until cooked and softened about 5 mins.
3. Brown toast and spread with cream cheese, top with mushrooms and sprinkle some cracked black pepper to taste…YUM!