Portobello Mushroom Burgers with Blue Cheese & Bacon

I am, by no means, a vegetarian but If I had to choose between a juicy beef burger or a juicy portobello
mushroom the mushroom would win hands down!

The fact is, I feel less guilty about tucking into the juicy goodness of a meaty mushroom and quite frankly, more satisfied. There is just something about the rich earthiness of portobellos that make me feel wonderfully sated.

The thing I like about this recipe is that it's deliciously tasty with or without the bacon. Satisfying vegetarians and meat eaters alike.

To experience the full potential that this burger has to offer, you must marinate the mushroom for as long as you can. I try to marinate mine for about 6-8 hours.

Once the portobello has been marinated you can pretty much do with it what you please. Adding bacon and blue cheese is my favorite variation but if you aren't a big fan of blue cheese, experiment with other cheeses such as feta, goat's or cheddar.

Whatever you decide this burger has everything going for it. So, go ahead, get marinating and start loving!

Serves 2

2 portobello mushrooms, stemmed
About 1/4 cup crumbled blue cheese
4 rashers lean bacon
Sliced tomato
Sliced red onion
Bread rolls of your choice

Marinade:

2 tbls balsamic vinegar
1-1/2 tbls olive oil
1 large garlic clove, crushed
1/4 tsp dried thyme
salt and pepper

Mix marinade ingredients together thoroughly.
Wipe mushrooms clean with a damp cloth or paper towel. Place in a flat dish, gill side up. Pour marinade over mushrooms and refrigerate for at least 2 hours.

Remove mushrooms from marinade and fill each one with a generous amount of blue cheese. Wrap two slices of bacon around each mushroom.

Place in a 425F preheated oven for about 15 minutes. Grill or broil for an additional 2 minutes to crisp the bacon and brown the cheese. Let the mushrooms cool for 5 minutes or so.

Place a slice of tomato onto your roll followed by a slice of red onion. Top with the mushroom and enjoy!

Crispy Gnocchi Salad

Have you heard about the pan-fried gnocchi sensation? I discovered it last summer and have had a slight obsession with it ever since. I have served this culinary marvel using a variety of methods; however, today's recipe has to be my absolute favorite way of presenting pan-fried gnocchi!

The crispy goodness works wonderfully in this salad with the creamy goat's cheese. In addition, the tangy goat's cheese compliments the intense fruitiness of the sunblush tomatoes. Furthermore the sausage adds that "extra something" that any good carnivore would appreciate. And finally the red onion creates just the right amount of sharpness that produces the perfect overall balance. It is, you could say, a combination made in heaven.

There is an added bonus: You can prepare most of the ingredients in advance. Up to 24 hours in advance if you wish!
I would; however, advise that you cook the gnocchi 10-20 minutes before serving. If you refrigerate it, the gnocchi will become chewy and lose its crispiness.

So here it is...My Crispy Gnocchi Salad..



Serves 4-6

1 pound fresh gnocchi
4 good quality sausages, sliced, (I like Aidells - Organic Sweet Basil and Roasted Garlic)
1/2 cup sunblush tomatoes
6 oz leafy salad greens
6 oz soft goat's cheese, crumbled or rolled into balls, time consuming, but pretty :)
Small red onion, thinly sliced

Dressing:

1/2 cup balsamic vinegar
2 tbls olive oil
1 tsp truffle oil ( optional, but highly recommended )
1 tbls dijon mustard
1 large garlic clove, crushed
1 tsp sugar
1/4 tsp sea salt

Whisk the dressing ingredients together thoroughly until thick and refrigerate until ready to use.
Note: The quantity of each ingredient in this dressing is perfect for me; however, if you feel that it is too tangy for your taste, just add a little more salt or olive oil until you achieve your desired taste.

In a large skillet, over a medium high heat, saute sausage until nicely browned. Remove from skillet and set aside to cool. Wipe pan clean and heat a few tablespoons of olive oil. Add gnocchi and cook until golden and crisp all over. Between 3-5 minutes per side. Season with salt and set aside to cool. Once the sausage and gnocchi is at room temperature start preparing the salad.

On a large platter, place a layer of the salad greens. Top with the gnocchi, sausage, tomatoes, red onion and goat's cheese. Serve with the dressing on the side.

Halloumi Parcels with Lemon, Chili & Thyme

Halloumi is a magic cheese with a stubborn streak. When exposed to extreme temperatures it simply refuses to melt!

Instead, it retains its firm shape and develops a beautiful crisp exterior with just the right amount of internal gooeyness. Originating from Cyprus, this squeaky, tangy, somewhat salty cheese is made from a combination of sheep and goat's milk.
It is wonderfully versatile and can be grilled or fried within minutes, making it the ideal choice for an appetizer or quick snack. It also works well as a meat alternative and is a great accompaniment to a couscous or lentil salad. Delicious!

For something simple serve halloumi sliced and grilled with nothing more than some freshly squeezed lemon juice. For something fancy try today's dish inspired by a recipe from BBC Good Food. I changed the ingredients and cooking method slightly and found that the new variation of flavours complimented each other beautifully.

Makes 4 Parcels

200g block Halloumi cut into 4 slices
4 coloured peppers
4 18" pieces of kitchen string that have been soaked in water for 20 minutes

Marinade:
1 tbls olive oil
Juice of 1 lemon (about 2 tbls) plus 1 tsp zest
2 tsp fresh thyme leaves
1 fat garlic clove, crushed
1/4 tsp crushed chili flakes
Black pepper

Mix the marinade ingredients together thoroughly and pour over the halloumi slices. Refrigerate for at least 30 minutes or for up to 24 hours.
Place peppers (whole) in a 450F preheated oven. Roast until just soft enough to wrap around the cheese. About 25-30 minutes, turning every 10 minutes or so. When cool enough to handle, make a cut down the side of each pepper to open it out. The skin can easily be removed at this point, if preferred.
Remove seeds and trim into neat strips. Place a slice of halloumi in the center of each strip then carefully wrap the pepper around it.



Tie each one with the kitchen string.
The parcels can now be refrigerated for up to 2 hours. When ready to serve, place parcels under a preheated broiler or grill for about 3-4 minutes per side or until the cheese begins to soften and brown at the ends. Serve immediately. Garnish with pretty herbs like mint or thyme.

Note: If you're short on time, skip the peppers and just grill the cheese on it's own, basting frequently with the marinade. You could always top with some roasted red peppers from a jar mixed with a few olives or herbs!

Chorizo Brunch Pots

Saturday is breakfast (or brunch) day at our house. Whether it be blueberry pancakes at our local diner, takeaway coffee and a muffin in the park or more often than not, something I create at home in the kitchen. Whatever it may be, it is always a pleasant and refreshing digression from the habitual weekday breakfast.

This dish is a particular favorite. Mainly because it is healthy (for the most part), easy, fast and deliciously satisfying.

For this recipe I use authentic dry-cured Spanish chorizo, available at most deli counters in specialty supermarkets. It is made from coarsely chopped pork that is seasoned with smoked paprika (sweet or hot), garlic, herbs and salt. Dry cured chorizo is ready to eat and may be served as part of a Tapas or Antipasti. It also lends an incredible depth of flavour to a variety of cooked dishes such as baked chicken or fish, bean soups or stews, paella, risottos, frittatas and more.

I typically use my Staub cocottes to make these lovely individual dishes but if you prefer, you can prepare this recipe in a medium sized baking dish, with one egg per person to be served, cracked on top.



Makes 4 individual portions

1 tbls olive oil
4 oz (125 g) chorizo, skinned and chopped
1 medium onion, chopped
2 large garlic cloves, crushed
1 14 oz (400g) can diced tomatoes
1 14 oz can canellini beans, rinsed and drained
1 cup chicken stock
2 tbls tomato paste/puree
1/4 tsp smoked paprika
1/4 tsp crushed chili flakes
4 eggs
salt and pepper


To skin the chorizo, carefully run the tip of your knife along it's length while applying gentle pressure. Starting with the slit at either end of the sausage, pull back the skin and discard. Thickly slice chorizo and chop into chunks.



Heat the olive oil in a frying pan over a medium heat.
Add chorizo and cook for 2 minutes or until just starting to crisp.
Remove chorizo from the pan, and drain on paper towel.
Add the onion to the chorizo oil in the pan. Cook for a few minutes, until softened but not browned.
Add the garlic, paprika and chili flakes and cook for another minute or so.
Add the chorizo back to the pan along with the tomato paste, chicken stock and tomatoes. Add a pinch of sugar and bring mixture to a boil.
Reduce heat to medium low and simmer for 10-15 minutes.
Add the beans and season with salt and pepper.
Simmer for a further 5 minutes.

Preheat oven to 375F

Divide tomato mixture between 4 8oz mini cocottes or ramekins.
With the back of a spoon, make a little indent in the middle of each dish.
Crack an egg into each one and bake for about 12-15 minutes or until egg whites are cooked and yolks are still runny.

Serve with warm crusty bread.

Lemon, Shortbread And Raspberry Dessert Shots

The inspiration for these dessert shots came to me after dining out on numerous occasions and wanting just a "taste" of something sweet after my meal. Unless I'm feeling voracious or plan on running for 5 miles the following day, the last thing I want in front of me is an oversized portion of double chocolate fudge brownies with vanilla ice cream and lashings of caramel sauce! As tempting as that sounds, unless there are two or three desirous bellies sitting with me at the table, I almost always resist.

I'm sure there are some restaurants out there that give you the pleasure of choosing between a shot of tequila or a shot of creme brulee? I have yet to come across one but if you know of any I would love to hear about them!

These shots are perfect for people that enjoy dessert in "smaller" quantities. They are particularly fun to serve at dinner parties, or any kind of party for that matter!

Oh, and did I mention that they were incredibly easy to make!

Makes approximately 10, depending on the size of your glasses. I used these.

1/2 cup (4 oz ) whipping cream
1/2 cup sour cream, I used reduced fat
1/2 cup good quality lemon curd
6 oz raspberries, plus extra for garnishing
6 Walkers shortbread fingers, or any other good quality shortbread
Lemon slices to garnish

With an electric hand mixer, whisk whipping cream until thick and fluffy, about 3-4 minutes. If you don't have an electric hand mixer, whisk until both arms start to ache :)
Add sour cream and whisk for another minute or so.
Add lemon curd and mix until thoroughly combined.

Rinse raspberries. Set aside 1 raspberry for every dessert shot you make. These will be your garnish.

Place the rest of the raspberries in a small bowl and crush lightly with the back of a spoon. Add enough sugar to take away the bitterness. I used 1/2 tsp for 6 0z.

Chill in the fridge along with the lemon cream for at least 2-3 hours. The longer the better.

Place the shortbread into a medium to large sized zip-lock bag. Using a rolling pin or meat pounder, crush the shortbread into coarse crumbs. Be sure to leave a few good chunks in there.

Note: All of the above can be done 24 hrs prior to serving.

Depending on how many shots you will be preparing and how fast you are, allow at least 15 minutes to prepare 10, as they can be a bit fiddly.



With a small spoon or piping bag, put a layer of the raspberry sauce into each glass.
Add a layer of lemon cream.
Then a layer of shortbread.
And then another layer of cream, etc..
Finish at the top with a layer of cream.
Garnish each glass with a raspberry and a small slice of lemon.

Sunblush Tomatoes

These Sunblush tomatoes also known as (semi dried tomatoes) are simply divine. What is the difference between 'semi dried' and 'sun dried' you ask? Well the answer is really very simple. Sun dried tomatoes are fresh ripe tomatoes that are placed in the sun to remove almost all of their water content. In Italy fresh tomatoes were placed on tile roof tops as a way to preserve them for the winter. This technique is still used today but mainly for commercial use. Unlike Sunblush tomatoes the sundried variety are somewhat unattractive. They tend to resemble little shriveled pieces of chewed red leather. They can, however be a joy to eat but they usually have to be soaked in water for a while or doused in large amounts of olive oil in order for them to soften somewhat.

Personally, I prefer Sunblush tomatoes. These babies are semi dried and removed from the heat at the half way stage resulting in a less chewy and instead a more plump and semi juicy tomato. They have an intense sweet summer flavour that will have you hooked from the minute you taste them. Try them with bread, cheese (especially goat's cheese), salads, pasta, sauces, or as part of an Antipasti.

Sunblush tomatoes are still largely undiscovered. However, they are available from good delicatessens at specialty supermarkets. Available for a small fortune that is! So skip the trip and make them yourself with these very cheap and very simple ingredients.

Although this recipe requires that you use a rather large amount of tomatoes, you will actually only end up with about 1 to 1- 1/2 cups of the finished product. However, because they posses so much flavour you won’t need to use as many at a time as you would regular tomatoes.

You will need:

2lbs of cherry tomatoes (about two punnets)
3 tbls olive oil
2 tsp kosher salt
1 heaped tsp dried thyme
1/4 heaped tsp caster sugar (superfine)

Preheat oven to 225 F

Cut tomatoes in half and arrange cut side up on a large baking tray lined with a baking mat or parchment paper.

Drizzle over the olive oil and then sprinkle evenly with the salt, sugar and thyme.

Place in the preheated oven and leave for at least 4 hours. The finished tomatoes should be somewhat dry but still a little juicy. They should look like this when they are done.

When ready, spoon the tomatoes into a sealable container with any remaining oil. Top up with a little extra olive oil if desired. They will keep in the fridge for up to two weeks, although being as delicious as they are it is impossible to keep them around for that long! Enjoy!

The Stinking Rose

It has to be said that Garlic is one of my most favorite ingredients. So, you can imagine how excited I was when I recently came across a restaurant in San Francisco called ' The Stinking Rose.'
The restaurant that, "seasons their garlic with food!" "We have to go in there", I said eagerly to my husband, who was equally enthused. So, in we went.
The waiter recommended their signature dish, an appetizer called 'Bagna Calda'. Lots of wonderfully caramelized garlic cloves roasted in olive oil, served in an iron skillet with freshly baked focaccia bread. The warm nutty cloves spread beautifully on the focaccia, like soft butter. My husband and I were in heaven! From that moment on I was intrigued as to what other uses I could put Roasted Garlic. Yesterday, I made a big batch to stick in the fridge which should last for up to two weeks! It is fantastically yummy in all sorts of things from hummus to mashed potatoes, pasta sauces to soups, on top of pizza or just on its own.

I found Roasted Garlic to compliment homemade hummus extremely well. So today I have added it to my recipe. Enjoy!

Roasted Garlic Hummus



Roasted Garlic

I large head of garlic
1 Tbls of olive oil

Preheat oven to 350 F

Remove outer skin from the garlic bulb, break into cloves (leaving the skin on) and place in a small ovenproof dish with a lid. (I use my mini cocotte). Toss with the olive oil. Sprinkle with salt and bake until the skins are golden brown and the cloves are tender, about 50 minutes.

Hummus

Makes about 3 cups

2 -15oz cans chickpeas, drained, rinsed
50ml olive oil
50ml vegetable or chicken stock
2 tbls tahini
1/4 cup lemon juice
1/2 tsp cumin
1 tsp cayenne pepper
all but 3 of the roasted garlic cloves
salt and pepper

Once the garlic is cool enough to handle, squeeze the cloves out of their skins and place into a food processor. Add the chickpeas, olive oil, tahini, lemon juice, cayenne pepper, and cumin. Season with salt and pepper and process until well combined. Add the vegetable/chicken stock and process again until nice and smooth.

Roughly chop two of the reserved garlic cloves and place in a small bowl. Add 1 tbls of olive oil and mix well. Drizzle mixture over the hummus. Garnish with thinly sliced red onion, corriander and the leftover garlic clove. Enjoy with toasted pita bread and crudites.

Balsamic Marinated Steak Kebabs With Greek Salad

This is one yummy way to spice up a boring bit of sirloin. The longer you marinate the meat the more tender and flavourful it will be. For best results, marinate overnight, if not then for at least 4 hours. I love to serve these kebabs with a big fresh Greek salad. The two compliment each other beautifully. If you feel like pushing the boat out, serve with some warm pita bread and Roasted Garlic Hummus. (Next post!)

Serves 4

2lbs boneless top sirloin steak, 1 1/4 inch thick, cut into bite size chunks.
1/4 cup of balsamic vinegar
3 Tbls of olive oil
1-1/2 Tbls soy sauce
3 garlic cloves, minced
Black pepper
1 large red onion quartered
4-8 bamboo skewers

Salad
8-10 ounces of fresh mixed salad greens
1/2 red onion, thinly sliced
4 plum tomatoes, quartered
1/2 English cucumber, halved and sliced diagonally
Kalamata olives, as many as you like
50z good quality crumbled feta cheese
2 Tbls of olive oil mixed with the juice of 1/2 a lemon and a bit of salt and pepper
8 lemon wedges for garnishing

4 round pita breads

24 hours prior to cooking
Mix all marinade ingredients together thoroughly with a generous sprinkling of black pepper
Add steak and place in refrigerator until ready to use

24 hours later
Soak Bamboo skewers in warm water for 30 minutes
Remove steak from the fridge and bring to room temperature
Now is a good time to prepare the salad
Mix all salad ingredients together, remember to reserve a bit of each ingredient to place on top of your salad for decoration. Sprinkle with feta cheese and place in the fridge until ready to serve

By now your steak should be ready for the skewers, or vice versa :)
Thread steak onto skewers alternating with a quartered slice of red onion
Drizzle your griddle with 1 Tbls of olive oil, let it get nice and hot and then gently place your kebabs into the pan. Turn down to a medium heat and cook for about 10 minutes, turning
frequently

While the steaks are on, lightly toast your pita breads, cut into wedges and place 3 pieces onto a serving plate

When the kebabs are cooked to your liking, place one or two on top of the pita bread wedges
Serve with the Greek salad and Hummus and garnish with lemon wedges.