Simple Stuffed Mushrooms

My recipe is enough for
3 or 4 Large Mushrooms - - remove the stalks.
If these are good you can use them chopped into the stuffing - but not essential.

You can vary the quantities of the Topping to your own spec. but I've used approximately:-

Finely chopped corriander - a good handful
Fresh Breadcrumbs - cupfull - or more
1/2 sweet onion - chopped finely
crushed garlic - to taste
seasoning & a good large pinch of dried Thyme
Olive Oil

Place mushrooms in an ovenproof dish. Mix all stuffing ingredients together - pile some on top of each mushroom - dont worry if the surplus is in the bottom of the dish.
Add a small amount of water to bottom of dish so that the mushrooms will steam a little and also soak up into the excess topping mixture.

A heavy drizzle of Olive Oil on top of the Mushrooms.

I haven't added Cheese to the topping - as I dont like it - but please feel free!

Bake at about 190 C until mushrooms are tender and onion is just cooked through. If not ready - put a lid on top and cook a little longer. Approx. 45 mins.

Caponata

Caponatina - adapted from "Italia" by Antonio Carluccio

3 or 4 aubergines - dont need to salt, but you can if you want - Cut into cubes.
6-8 tbl olive oil
1 red onion - sliced
celery heart - few stalks - sliced into little chunks
1/2lb or 1lb tomatoes - roughly chopped
few green olives - cut into bits
1/2 handful of capers or approx.6 - 8 caper berries - rinsed and sliced
whole almonds (peeled)*
50g caster sugar
50 ml white wine vinegar or cider vinegar

* if the almonds are dry - soak them in a little boiling water for 5 mins. then roughly chop them.

Fry the aubergine cubes in hot olive oil until golden or well cooked through. Stir them frequently so they dont stick. Remove them and set aside, (or use another frying pan) -

Add more oil to the pan if necessary and saute the onion, tomatoes, capers, olives, almonds and celery till softened.

Add to the aubergine together with the sugar and vinegar. Taste.

Simmer for approx. 20 mins - maybe little less. Stir frequently so the vegetables dont stick to the pan.
Check Seasoning.

This can be eaten hot but is also delicious cold as a starter, or part of a mixed starter.


Mixed Starter: Caponatina, Sun Dried Tomatoes in oil, Green beans (cooked) - drizzled with olive oil and add slithers of garlic, Bufflo Mozzarella, Artichoke heart (small piece) -
place small amounts of each on a plate and drizzle with a little extra good olive oil....................delicious with chunks of ciabatta.

Creamy Veg Soup - Jardiniere - !very easy-peasy!

Ingredients:
All vegetables roughly chopped and peeled

1 large or 2 medium sized carrots
1 onion
1 medium sized potato
couple cloves of garlic chopped
2 - 3 sticks of celery
Can also add 1 tomato - roughly chopped & dont need to peel
Sprinkle of good olive oil
Chicken or Veg. stock (plus little milk or cream if wanted),
S&P.

The mix of veg. isn't really crucial but more carrots add sweetness to the soup, and too many onions could be overpowering. This is a really easy and tasty soup.

1. Roughly chop all veg and place in saucepan with stock, a little olive oil (again if wanted - though you can add this at the end instead) and your stock - enough to well cover the veg.

2.Bring to the boil and simmer until veggies are well cooked through and soft.

3. Cook then liquidise. Adjust seasoning and add more stock or milk as required until you have a lovely creamy consistency.

Very Easy Butternut Squash Soup

1. Cut squash in half (no need to peel).
2. Remove seeds with a spoon and the extra hairy bits(!)
3. Place in roasting tin, seed side up, with a small amount of water at the bottom, and
several cloves of unpeeled garlic. Make sure these are in the liquid, so they dont dry out.
4. Put a knob of butter in each 'hole', season with S&P, and drizzle well with maple syrup.
5. Roast in a fairly hot oven then after approx. 20 mins. turn squash over, making sure the garlic cloves are inside the squash (so they dont dry out).
6. Roast until the skin becomes slightly brown - baste from time to time.
Roast until they are soft - test with a sharp knife or skewer.

Remove from oven and cool slightly, then remove the skin, and also remove the skin from the cloves of garlic.
Put squash and cloves in liquidiser with some good stock - not too much stock at this stage. You will probably have to do this in several lots. (Pour each jugful into your saucepan as you go.)

Liquidise, adding milk or more stock to get a nice creamy consistency and adjust seasoning.
Add little cream, yogurt or sour cream to serve.
Also very yummy! and makes a lovely light snack with some good bread.

West Indian Chicken (or Quorn) Curry

(try with Quorn for veggie option)

4 chicken thighs (or more) ……………..

1.1/2ozs. Plain flour, seasoning

1 oz. butter and few tablespoons (?) sunflower oil.

2 white onions chopped

2 tbl. Madras curry powder

3/4pt. water or stock

1 tbl. lemon juice

1 tbl. Chutney

2 tbls. Black treacle (Molasses)

1 cooking (or dessert will do) apple – chopped

Handful of sultanas

1 tbl. Tomato puree or ketchup

Toss chicken or quorn in seasoned flour and sauté with the onions till browned in the oil and butter.

Blend in any surplus flour and add the curry powder.

Cook for a few minutes to blend together.

Stir in liquid and remaining ingredients.

Bring gently to boil, cover and simmer for approx. 40 mins.

(Very Yummy! and keeps well in fridge for several days).