As summer draws closer, the barbecues get pulled out of their sheds and dusted off. Or just set fire to. Barbecues are all about the meat. No one can argue with that. But it doesn’t mean its all doom and gloom if your a veggie! Far from it, I find my veggie contributions often get wolfed down faster than the sausages. Which can be frustrating at times, but I take it as a compliment. Providing I get to eat some of it first!
Today I’m sharing a delicious speedy mushroom burger, I admitedly didn’t actually bbq this one but I’m looking forwar to testing it out at our next one! Mushrooms are excellent for soaking up flavour and are a great quick alternative to making veggie burgers.
Marinade slices of Hallumi and a Portabello Mushroom in smoked paprika, piri piri grains, salt, peper, olive oil and a dash of soya sauce/ tamari. The longer you leave it the better, but it still packs plenty pf flavour if you bung it all on and cook it straight away, adding the soya towards the end. Fry/Grill/BBQ until the Hallumi is golden and the mushroom slightly soft (I like a bit of bite). Pop it in a bun or a pitta bread with fillings of your choice. I fried some onions too which I had with lettuce and coleslaw.
I had the most wonderful holiday in Greece, more specifically Skopelos, for my lovely friends wedding (I’m waiting on the professional photos to publish the wedding cake post) and have been batteling heart sickness since flying back to Gatwick a whole week ago. Lidls, however, came to my rescue with a greek themed week! So I have stocked up on dolmadas (stuffed vine leaves) which I must attempt making, not that I have seen any grape vines in Cornwall…
Anyway, back to the point, I made a yummy greek salad with lettuce, cucumber, tomatoes, olives, spring onions and a reasonable sized lump of feta. I put a ‘traditional greek music’ playlist on youtube, closed my eyes and let myself be transported back to that beautiful little island 🙂
This is a lovely summery dish inspired by my time in Sicily, the lady I stayed with cooked almost all her fish like this, our tomatoes don’t quite do the dish justice but its as good as it gets!
Simply pop your whole fish or fillet on a large piece of tin foil, add sliced onion, garlic, parsley, cherry tomatoes, slices of lemon, season and drizzle with olive oil. Wrap it up and pop it all in the oven at 200c for 15-20mins, until the fish gently flakes apart with fork. I put some carrots and thinly sliced new potatoes around the edge of the tray which cooked in the same time. Continue reading
In the words of the lovely couple that are getting married: GREAT SUCCESS! Continue reading
They arn’t the best friends.
Well, we already knew that. But I decided to put them side by side, under supervision and see how they got along.
They weren’t pleased at all. I even dipped the banana in lemon juice first. I made simple, pure, melted sugar caramel which I tried dipping the banana slice in, it came out clean and slightly cooked, so I tried pouring it over and it wasn’t too keen on that either.
Someone from work suggested its probably due to the water content pf fresh fruit. Which does make sense, perhaps I’ll follow his idea of using dried banana.
The next day: the caramel has turned to liquid. So, I’ve had them for breakfast on my porridge 🙂
This follows my first attempt at combining cheesecake and banoffee pie into one delicious dessert fit for a wedding cake! What with the wedding looming ever nearer, it was about time I had another go.
It is yet to be a total success, but I did make a break through. Along with a rather large mistake.
Genoise sponge is my go to cake recipe, its such a simple and versatile sponge. The only bad thing about it is that you could literally never stop eating it, it’s not dense or sickly sweet allowing fillings to be shown off. I love it with cream and berries, chocolate ganache, mousses, lemon drizzle, … Turn all your favourite flavoured cakes into fat free versions! Well, besides the cream of course. But this post is about my gluten free version.