There’s something about combining the deep, earthy flavour of dried porcini mushrooms with a festive splash of sherry that works really well. My Porcini & Sherry Soup recipe was super-popular, so here I’ve used the same idea to turn a quick, everyday mushroom risotto into something extra-special.
Whilst I get exceedingly fed up with mushroom risotto being the only veggie option on the menu at 93% of pubs and restaurants in the UK, (I exaggerate, but you get my point!), there is something incredibly good about a luscious homemade risotto made with really good mushrooms, and served the minute the rice has cooked through.
Continue reading “Recipe: Wild Mushroom & Sherry Risotto”
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In preparation for National Vegetarian Week (16th – 22nd May), Cranks challenged me to come up with a recipe suitable for Sunday Lunch – something comforting, tasty and filling, which could be served alongside roast potatoes, lots of veggies and lashings of gravy.
For me, a vegetarian option for Sunday Lunch should be big, bold, tasty, and enough of a ‘showstopper’ to make the meat-eaters insanely jealous. Let’s just say that I’ve never found a nut roast recipe which has ticked all of those boxes. So instead, here are my ‘posh pasties’ – posh in that they contain merlot, flat-cap mushrooms, puy lentils and thyme, all wrapped in a layer of fabulous, (hopefully homemade), pastry.
Continue reading “Recipe: Mushroom & Merlot Posh Pasties”
I was asked recently for a magazine article how I would describe the food on my blog. It’s a tricky one, but eventually I decided to go with ‘comfort food for vegetarians and vegans’. This is far from a health food blog, (not a green smoothie in sight), and is more about the sort of food we eat at home every day, hoping to give others some ideas if they are looking to reduce the amount of meat in their diet either a little or a lot.
And when it comes to comfort food, I’m not sure you can get much better than a great big bowl of bangers & mash, slathered in red onion gravy.
Continue reading “Recipe: Porcini & Polenta Sausages”
I have a bit of a love-hate relationship with mushroom soup. I can’t bear those gloopy tins of ‘Cream of Mushroom’ soup, thickened with too much cornflour and tasting more of long-life cream than mushroom, with dubious floating chunks which may or may not have begun their life as a mushroom. But a really deep, earthy homemade mushroom soup with suitably garlicky bread to dunk in is a proper treat, and here I’ve even splashed in some sherry to make this a soup showstopper.
This could just as easily be a dinner party starter or a simple weeknight supper. The amount of sherry you need to add really depends on a) how alcoholic you like your soup (!), and b) whether you’re using a sweet or dry sherry. Continue reading “Recipe: Porcini Mushroom & Sherry Soup”
Here’s a cheeky veggie burger recipe for you to try this weekend. Not one of those dry, crumbly, bland veggie burgers which never fail to disappoint in pubs and second-rate restaurants across the country, but a great big, juicy, lip-smackingly tasty quarterpounder.
I’m posting this in a hurry before setting off early tomorrow morning for Food Blogger Connect 2015 – a huge food blogging conference in Chiswick, London – SO exciting, and it will be great to meet so many food blogging friends ‘offline’ at last! Continue reading “Recipe: Marmite & Chilli Quarterpounder”
I recently ordered some fairly disappointing mushroom fajitas in a restaurant, (not very spicy, tasteless guacamole, rubbery wraps….ugh), and came away vowing to make some far tastier ones! So if you like juicy, garlicky mushrooms, hot and smoky chipotle tomato sauce, creamy avocado, zingy lime and coriander, what are you waiting for? Stuff them all into a soft tortilla wrap and tuck in – these Portobello and Black Bean Fajitas are for you! Continue reading “Recipe: Portobello & Black Bean Fajitas”
Here’s a rich and hearty recipe for Borlotti & Red Wine Pie topped with kale mash – perfect for Sunday lunch or a filling supper for a cozy evening in. The slow-cooked borlotti beans and chestnut mushrooms give the filling a really (dare I say) meaty texture, and the red wine forms a lovely thick gravy… definitely one to serve up to veggie-sceptic carnivores!
If you were in a hurry and wanted to save making mashed potato, try frozen mash instead, or else ready-made puff or shortcrust pastry would also make a lovely pie crust.
Continue reading “Recipe: Borlotti & Red Wine Pie topped with kale mash”
It’s such a treat when a really top-notch new veggie cookbook pops through the letterbox for review. As soon as I heard that Leon were planning to add a vegetarian book to their series I knew it would be a corker – most pages of my copy of their Baking and Puddings* book are stuck together with cake mix or bread dough, which is always a good sign.
And Leon: Fast Vegetarian* doesn’t disappoint – I’m not sure what I love more; the simple but vibrant recipes using the very best in seasonal veggie ingredients, or the quirky and endearing design – each page is scattered with childhood photos, lovely stories about where the recipes came from, beautiful photography and artwork. Continue reading “Recipe: Pearl Barley Risotto with dried mushrooms & sugar snap peas”
I’m a big fan of carbonara sauce, (minus the bacon of course), but it has to be a very occasional treat if made ‘properly’ with lashings of double cream. I recently saw Jamie Oliver making it with fromage frais instead and decided to have a go with this Skinny Vegetarian Carbonara. Continue reading “Recipe: Skinny Vegetarian Carbonara with Chestnut Mushrooms & Brussels Sprouts (optional…)”