Seeded Multigrain Baguettes

I love baking and nothing is as rewarding as homemade bread. The yeasty aroma of dough proving, followed by the smell of fresh bread baking, never grows old. These Seeded Multigrain Baguettes are crunchy and full of nutty flavour. Perfect for dunking into soup, or filling with mature cheddar for a satisfying lunch.

FF Seeded Multigrain Baguettes
Seeded Multigrain Baguettes

Since some people are scared about baking bread, here are a few tips to ensure great results. Use great quality, fresh, bread flour. Throw away any opened flour that has been sitting in the cupboard for over 6 months. Likewise, the same for yeast. Fresh yeast only lasts a few days in the fridge. Whereas dried yeast lasts longer, yet, still should be replaced after 6 months. Finally, by baking bread regularly, ingredients are used up and naturally replaced before losing their freshness.

FF Seeded Multigrain Baguettes
Seeded Multigrain Baguettes delicious with soup.

With bread, in its many forms; loaf, baguette, rolls etc. being so readily available in every supermarket, questions may be asked about baking baguettes at home. My personal reason is the same for everything that is cooked and baked in our kitchen. Every single ingredient is known. No additives, flavour enhancers, mould inhibitors or such are added. Each baguette, or loaf is made when required, negating the need to ensure that it stays fresh for an entire week.

FF Seeded Multigrain Baguettes
Seeded Multigrain Baguettes no artificial additives.

Satisfaction gained from making, shaping and baking bread dough is reward enough. Although superior flavour and freshness cannot be beaten. Eaten within 30 minutes of cooling, from the oven, sets homemade baguettes apart from their mass produced counterparts. Also no ‘invisible’ nasties enter the digestive system  from supposedly ‘healthy’ food.

Recipe: Seeded Multigrain Baguettes makes 4

340ml Water at room temperature

7g/Sachet Dried Yeast – I use Allinson

250g/9oz Strong White Bread Flour

250g/9oz Strong Multigrain/Malted with Seeds Bread Flour – I use Shipton Mill 

7g Sea Salt – I use Maldon

25g/1oz Unsalted Butter

4tbsp Mixed Seeds

Method:

This method uses a stand mixer to mix and knead the dough. You may easily mix and knead by hand, following the shaping technique given.

  • Place the stand mixer bowl on top of digital scales. Weighing ingredients, including water is, by far, the most accurate way to bake.
  • Weigh 340g water into the bowl. One gram equals one millilitre of water.
  • Next add the yeast.
  • Add the bread flours on top of the yeasted water. Keeping the yeast and salt separate allows the yeast to work without the salt killing it.
  • Weigh the salt and butter directly on to the flour.
  • With a dough hook attached mix on a low speed for 5 minutes.
  • Increase the speed to medium and continue to mix for a further 5 minutes.
  • As soon as the mixing time has finished switch off the stand mixer. Remove a small piece of dough and stretch it. When fully kneaded the dough should stretch without tearing, so that light can been seen through it – windowpane test. Continue to mix on medium speed for a further 2 minutes, until this test is passed.
  • As soon as the dough is fully kneaded, switch off the mixer and scrape any dough from the dough hook into the bowl, using your fingers.
  • Cover the bowl with a clean tea towel and leave to prove until doubled in size, 1-2 hours.
  • When the dough has doubled in size, turn out on to a lightly floured worktop. Make sure the top of the dough in the bowl is in contact with the worktop, becoming the underneath.
FF Seeded Multigrain Baguettes
Dividing the dough into four equal portions.
  • Pull out the dough 5-6 times, from the side and press into the centre of the dough ball.
  • Turn the dough over, shape into a rough log and cut into 4 even portions.
  • Take the first piece of dough, turn on its side and pull 4-5 times from around the edge. Sticking each piece of dough back into the centre as before.
FF Seeded Multigrain Baguettes
Shaping each piece of dough into a baguette.
  • Start to roll the dough into a log shape. Beginning at the front edge, use your thumb to roll the dough, as in top left picture above.
  • With the seam underneath place your hands in the centre of the log and start to roll the dough, gently easing it from the centre.
  • Continue rolling the dough until it is 10″/25cm. Finally roll either end to a point.
  • Place on to a baking tray or a perforated baguette baking tray.
  • Shape the remaining pieces of dough in the same way.
FF Seeded Multigrain Baguettes
Seeded Multigrain Baguettes proving.
  • Cover with a damp tea towel. Leave to prove until doubled in size.
  • While the baguettes are proving preheat the oven to its hottest setting. Place a pan of water in the base of the oven.
  • Once doubled in size spray, or lightly brush each baguettes with water. Sprinkle over the mixed seeds.
FF Seeded Multigrain Baguettes
Seeded Multigrain Baguettes ready to be baked.
  • Reduce the oven temperature to 230C/210C fan, gas mark 8.
  • Place the baguettes on their trays into the oven. The baguette baking trays fit in at an angle.
  • Bake for 20 minutes. The baguettes will be golden and sound hollow when rapped with a knuckle when fully baked.
  • As soon as they are baked remove from the oven and carefully transfer to a cooling rack.
FF Seeded Multigrain Baguettes
Seeded Multigrain Baguettes Hot from the oven.
  • Leave to cool until just warm.
FF Seeded Multigrain Baguettes
Seeded Multigrain Baguettes made at home.

Serve filled with your favourite sandwich fillings, or break apart and dunk in soup. Enjoy these baguettes on the day they are made, or alternatively, freeze wrapped in aluminium foil, for up to one month.

If you have enjoyed this recipe for Seeded Multigrain Baguettes you may also like these:

Garlic Cheese Bombs

FF Seeded Multigrain Baguettes
Garlic Cheese Bombs

Lighter Wholemeal Bread

FF Seeded Multigrain Baguettes
Lighter Wholemeal Loaf

Easy Crusty Baguettes

FF Seeded Multigrain Baguettes
Easy Crusty Baguettes

Making bread at home is so much fun. Including children in the process is almost foolproof. Dough is a great medium to play with. Especially with children, who, in my experience, are much more likely to eat what they have made. Pizzas are another big hit. It is amazing how a piece of green bell pepper can become a light sabre. This Better Than Takeout Pizza is a great recipe to try.

Whatever you are making, baking and creating in your kitchens, have fun enjoying your feast.

Sammie xx

Please do not copy any part of this post. All content is covered by copyright laws. For further details see my Disclosure Policy.

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Walnut Pastry Crust Leek Stilton Tart

Some ingredients, when cooked together, simply bring out the best in each other. As is the case with this Walnut Pastry Crust Leek Stilton Tart. Also, the leek’s subtle onion flavour is enhanced by the crumbled Stilton cheese, in an egg and cream custard base. The nutty pastry crust provides the perfect crunchy texture and flavour. A delightful balance, that is a treat to our tastebuds.

FF Walnut Pastry Crust Leek Stilton Tart
Walnut Pastry Crust Leek Stilton Tart a delicious combination of flavours.

While the chopped walnuts give the pastry a rustic, wholemeal look, it is, in fact light and crumbly. Adding additional flavour to the finished bake. Likewise, the crumbled Stilton cheese mellows on baking. Providing a salty contrast to the mild egg custard. Surprisingly, the mild onion flavour of the leeks doesn’t get lost in this tart. Rather, it brings everything together and sings on the tastebuds, above the other flavours.

FF Walnut Pastry Crust Leek Stilton Tart
Walnut Pastry Crust Leek Stilton Tart a feast for the eyes.

Slices of leek are sautéed gently, before placing in the tart. This not only ensures they are soft in the baked tart, but also concentrates the flavour. While baking, the rings separate and rise up through the tart. Also ensuring that each bite has tasty fresh, green leek in it.

FF Walnut Pastry Crust Leek Stilton Tart
Walnut Pastry Crust Leek Stilton Tart crunchy and creamy.

This tart is perfect for a light lunch, with salad, or as a main meal with a hot, buttered jacket potato. Also, it makes perfect picnic or buffet food, as it can be served at room temperature. The added nutmeg is barely noticeable, yet enhances all of the tart’s flavours. Leave it out and the finished bake tastes as though it is missing something. I encourage you to include it, freshly grated, if possible!

Recipe: Walnut Pastry Crust Leek Stilton Tart serves 4-6

For the pastry

200g/7oz Plain White Flour

50g/2oz Walnuts – finely chopped

1/8tsp Salt – I use Maldon

1/8tsp Freshly Ground Black Pepper

125g/4.5oz Cold Unsalted Butter

60mls Cold Tap Water

For the filling

100g/4oz Stilton Cheese

1 Large Leek

4 Large Free Range Eggs – plus 1 extra for the egg wash

3tbsp Double Cream

1/4tsp Nutmeg

1/4tsp Freshly Ground Black Pepper

Method:

A loose bottom tart tin that is approximately 25cm wide x 5cm deep or 10″ x 2″ is needed for this recipe.

Making Walnut Pastry Crust

  • First of all, in a large bowl add the flour, chopped walnuts, salt, pepper and diced, cold butter. Then using your hands, or a pastry cutter, rub/cut the butter into the flour until the mixture resembles bread crumbs with pea sized chunks of butter present.
  • Now make a well in the centre of the mixture and add the cold tap water 10mls at a time. Using your hand, fingers bent and shaped like a claw, mix the dough after each addition. Work quickly to avoid the dough warming up and becoming oily. You may not need the full amount of water specified. Stop adding water once the dough comes together to form a rough ball. Set the bowl to one side.
  • Wipe the worktop with a clean, damp cloth. Then place the cling film (approximately the size of a large baking sheet) directly on to the damp surface. It will ‘stick’ and not move around.
  • Finally, tip the walnut pastry dough on to the cling film. Knead the dough lightly into a disc shape. Avoid working the pastry for too long as this will result in a hard, tough, crust.
  • Wrap the pastry disc in the cling film and place in the fridge for at least 30 minutes, or until it is chilled. Making pastry the night before use allows it to chill thoroughly before rolling out.

FF Walnut Pastry Crust Leek Stilton Tart

    Making the Walnut Pastry Crust.
  • 10 minutes before rolling out the pastry, preheat the oven to 220C/200C fan, gas mark 7.
  • If you wish, lightly butter your tart tin, I never do. Place the tart tin on to a baking tray and put to one side.
  • Place the chilled pastry on to a clean worktop and roll out evenly, until it is a slightly larger circle than the combined width and depth of the tin. Approximately 30cm/11″ in width.
  • Roll the pastry around the rolling pin and transfer to the tart tin. Allow the pastry to settle into the tin. DO NOT stretch it as it will only shrink while baking.
  • Ensure the tin is fully lined and then trim away any excess pastry.
  • Dock the base of the pastry tart with a fork and then line with baking parchment. Fill the lined tart with baking beans, or ceramic balls and place into the top of the oven.
  • Bake the pastry for 15 minutes, then remove from the oven and lift out the baking parchment and beans.
  • Return the tart to the oven and bake for a further 5 minutes.

Filling and Baking the Walnut Pastry Crust Leek Stilton Tart

FF Walnut Pastry Crust Leek Stilton Tart
Preparing the Leek and Stilton filling.
  • While the pastry is baking, prepare the leek. Strip the outer 2 layers, cut off the root end and top, then rinse thoroughly with cold water.
  • Cut the leek into whole rings, approximately 1cm deep and the gently sauté in a dry pan over a medium/low heat for 10 minutes, or until slightly softened.
  • Remove the pastry shell from the oven when baked.
  • Carefully transfer the whole leek rings to the tart shell. Add any odd pieces of leek around the whole rings in the tart.
  • Cut the rind away from the Stilton. Now, using a fork, break up the Stilton, on a board, into crumbs. Sprinkle the crumbs over the leek  in the tart shell.
  • Reduce the oven temperature to 200C/180C fan, gas mark 6.
FF Walnut Pastry Crust Leek Stilton Tart
Preparing the egg custard and decorating the tart.
  • Crack 4 eggs into a large jug. Add the double cream, nutmeg and pepper. Whisk together using a fork, until the mixture is uniform.
  • Pour the egg custard carefully into the pastry tart.
  • Carefully, as the tart is still warm, run a piece of butter around the top perimeter of the tin. This will stop any pastry decorations sticking.
  • Gather together the pastry offcuts. Roll to the thickness of a one pound coin.
  • Use a 1 inch/2.5cm approx. cutter to cut out about 25-30 circles. These will be placed around the edge of the tart.
  • Break an egg into a small bowl, add 1tsp of cream or milk and whisk together. This is the egg wash.
  • Take the first cutout and with a pastry brush, dipped in egg wash, brush both sides of the circle. Place the circle on to the edge of the tart. The centre of the circle should be in contact with the edge of the tart. Continue, using the same egg wash method and placing the 2nd circle so that just overlaps the first disc.
  • Keep going until the whole perimeter of the tart case is covered. I used 22 pastry discs. The number you need will depend on the size of your tart, how much the discs overlap and other variables.
  • Finally, when the decorations are in place, pour any leftover egg wash into the tart. As long as there is room.
  • Place the tart carefully into the centre of the oven and bake for 40-50 minutes. The tart is baked when there is no wobble in the centre, the filling has set and the egg custard is golden.
  • When fully baked remove the tart from the oven and allow to cool before removing from the loose bottom tart tin.
FF Walnut Pastry Crust Leek Stilton Tart
Golden Walnut Pastry Crust Leek Stilton Tart

This tart is delicious served warm for lunch or dinner, Also is is very tasty eaten cold or at room temperature, making it ideal for summer picnics and buffets.

It will keep for up to 3 days, stored in a container or, wrapped in cling film and kept in the fridge.

If you have enjoyed this recipe For Walnut Pastry Crust Leek Stilton Tart you may also like these:

Smoked Bacon Asparagus Quiche

FF Walnut Pastry Crust Leek Stilton Tart
Smoked Bacon Asparagus Quiche

Bath Soft Cheese Chilli Tarts

FF Walnut Pastry Crust Leek Stilton Tart
Bath Soft Cheese Chilli Tarts.

Quiche Lorraine

FF Walnut Pastry Crust Leek Stilton Tart
Quiche Lorraine

Homemade quiche and tarts taste a million times better than most shop bought varieties available. Seasoning, ingredients and indeed the pastry can all be tailored to our own personal tastes. While I haven’t taken on the challenge of Filo Pastry yet, shortcrust is incredibly easy, see Perfect Butter Shortcrust Pastry.

Whether served with a jacket potato and salad for a substantial meal, or grabbing a slice to eat whilst on the go, tarts and quiches are easy to make. They are also very satisfying to eat.

Do you have a favourite flavour combination for quiches and tarts?

Whatever you are making, baking and creating in your kitchens, have fun.

Sammie xx

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Creamy Low Fat Mushroom Soup

Creamy Low Fat Mushroom Soup easy to make and delicious to eat.

Autumn is well and truly here. Golden and red leaves, flutter like confetti to the ground. The perfect time of year for walks in the park or woods. Also, it is the season for fungi and mushrooms. If you go foraging, whilst out on a walk, make sure you have a guide, or book, to ensure you only pick what is edible. The mushrooms for this Creamy Low Fat Mushroom Soup came from the supermarket where they are available all year round.

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup full of goodness and flavour.

Being able to buy mushrooms all year round means that this soup can also be made whenever you want. Since this soup is incredibly easy to make and completely delicious, you may find yourself making it year round!

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup perfect with rustic wholemeal bread.

While I used white, button mushrooms for this recipe, chestnut, or portobello would also taste delicious. Sautéing the mushrooms slowly, ensures that they release their deep, earthy flavour. As a result, the finished soup has a rich mushroom flavour, that is not heavy. Sneaking in a potato not only thickens the soup, it also gives it beautiful creamy texture too.

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup add a splash of cream if you dare 😉

Ok so I added a swirl of cream, just to see what it would add to this soup. While it does add an extra luxurious note, perfect for special occasions, or dinner parties, the soup doesn’t need it. For example in my Leek and Potato Soup the cream really rounds out the flavour and texture. Whereas here, with the mushroom soup, the creaminess is already present.

If you want to add a swirl of cream, I won’t judge!

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup so full of healthy flavour.

Full of flavour and texture, an immersion blender is used to ‘cream’ this soup. Rather than whizzing the soup to a completely smooth consistency, very small chunks are left in to give a better, more interesting texture. However, you may purée the soup to whatever consistency you desire. That’s the beauty of making good, homemade food.

Recipe: Creamy Low Fat Mushroom Soup serves 4 people

1 Leek washed and trimmed

1tbs Butter – alternatively you may use olive oil

300g Mushrooms

1 Medium Sized Floury Potato

1 Vegetable/Chicken Stock Cube – I use Knorr

1L Very Hot Water – from a kettle

1/4tsp Freshly Ground Black Pepper

1/4tsp Sea Salt – I use Maldon

Method:

  • First, place a heavy bottomed soup pan on to the hob, over a medium heat. Now add the butter.
  • While the butter is melting chop the leek into a medium dice – approximately 1cm pieces.
  • Once the butter has melted add the chopped leek to the pan and sauté for 3-4 minutes until they become soft.
  • Meanwhile slice the mushrooms and then cut the slices in half.
  • Next add the sliced mushrooms to the softened leeks.
  • Lower the heat slightly and continue to cook the mushrooms and leeks for a further 10 minutes, until the mushrooms are soft.
  • Peel and medium dice the potato, then add it to the saucepan.
  • Now add 1 litre of very hot water, from the kettle and a stock cube. Stir, put on the lid and allow to simmer for 30 minutes.
FF Creamy Low Fat Mushroom Soup
Preparing the soup.
  • After simmering for 30 minutes, remove the saucepan from the heat.
  • Make sure you are wearing an apron for the next step. I speak from soup splattered experience!
  • Use an immersion blender to blend the soup until it is almost smooth. One of the benefits of using this method to blend soup is, it allows you to feel, as well as see, how smooth the soup is. Also, if you do not have an immersion blender, a standard blender will still blend the soup well. Take care not to overfill the blender and allow the soup to cool slightly before using this method.
  • Check the soup for seasoning and adjust as necessary.

To serve, warm the soup and serve with thick chunks of rustic bread.

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup a delicious way to warm up!

Each mouthful of this soup is a treat to your tastebuds. Perfectly balanced flavour that is nutritious and delicious.

This soup will keep, cool and place into an airtight container, keep in the fridge for up to 4 days.

If you have enjoyed the recipe for my Creamy Low Fat Mushroom Soup you may also like these other healthy and low fat soup recipes:

Carrot Soup

FF Creamy Low Fat Mushroom Soup
Carrot Soup garnished with crumbled Stilton cheese.

Roast Chicken Noodle Soup

FF Creamy Low Fat Mushroom Soup
Roast Chicken Noodle Soup an economic meal.

Roasted Garlic Butternut Squash Soup

FF Creamy Low Fat Mushroom Soup
Roasted Garlic Butternut Squash Soup warm and comforting.

Homemade soup is so easy to make. Also, the reward, far outweighs the minimum effort needed to prepare and cook the soup. Delicious, good for you and incredibly soothing on cough ravaged, sore throats, which seem in abundance at this time of year. While eating this soup, you can almost feel it doing you good.

Do you have a favourite soup recipe?  Please let me know as I love new ideas, old ideas, any ideas that taste great!

Have fun, making, baking and creating, in your kitchens.

Sammie xx

 

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Smoked Bacon Asparagus Quiche

June is Asparagus season, here in the U.K. Such a vibrant, distinct colour and flavour when cooked. So I decided to incorporate it into this utterly delicious Smoked Bacon Asparagus Quiche.

FF Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche such a delicious flavour combination.

Making the best use of seasonal vegetables is so important to me. It makes me appreciate them more. Strawberries always taste better in the summer, because that’s when they grow in this country. Asparagus is the same. Beautiful green shoots that can be enjoyed in any number of recipes.

One of my favourite ways to enjoy them is in this Smoked Bacon Asparagus Quiche!

FF Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche perfect with salad.

I have made this quiche twice now, in as many weeks and believe me when I say, I’ll probably make it next week too. In fact I should probably make two, so that I can stash one away in the freezer for when asparagus is no longer available.

Good quality, outside reared bacon makes all the difference to this dish. It is not pumped full of water and who knows what. When placed in a hot, dry skillet this bacon sizzled. There wasn’t any liquid leaching from it and oh, it tastes so good!

FF Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche a tantalising bite 😉

Making this Smoked Bacon Asparagus Quiche is easy. So is making your own pastry, there’s a link in the recipe. It doesn’t take long and is a tried and tested recipe that creates the most delicious buttery crust for it’s eggy filling.

I like to get the pastry made first thing in the morning. I always make double as it takes hardly any extra time and stores really well in the freezer. If using frozen pastry defrost it overnight in the fridge.

Recipe: Smoked Bacon Asparagus Quiche

500g/1lb 2oz All Butter Shortcrust Pastry see Perfect All Butter Shortcrust Pastry the recipe will also give you tips on how to line a tart tin, blind bake and there’s another quiche recipe as well

12 Rashers Smoked Streaky Bacon – take off any rind and cut into 2.5cm/1″ chunks

6-8 Asparagus Spears – washed trimmed and cut into 5cm/2″ pieces

50g/2oz Strong Cheddar – finely grated

6 Large Free Range Eggs – note if making to freeze add an extra egg and leave out the cream – my eggs were from Waitrose

50ml/2fl oz Double Cream

Freshly Ground Black Pepper

Method: Preheat the oven to 220C/200C fan, gas mark 7

Note – the filling can be prepared whilst the pastry case is baking.

  • Make the pastry, wrap and leave to rest in the fridge for 30 minutes.
  • Place your quiche tin on a baking tray.
  • Lighty dust the work top with flour and roll out the pastry, from the centre outwards. Move the pastry around to ensure that it isn’t sticking to the work top.
  • Use the rolling pin to transfer the pastry, lay it gently into the quiche tin.
  • Gently push the pastry into place, if you stretch it, it’ll shrink during baking – I know trust me!!
FF Smoked Bacon Asparagus Quiche
Nicely finished pastry case.
  • Roll the rolling pin over the top of the quiche tin and it will trim the pastry, leaving a lovely clean edge.
  • Use a fork to dock the bottom of the pastry, it allows steam to escape during baking.
  • Cut a piece of baking parchment slightly bigger than the tin, scrunch up, line the pastry case and fill with baking beans.
  • Place in the top of a preheated oven for 15 minutes. Remove from the oven, lift out the baking beans and return for a further 5 minutes until golden in colour. Remove from the oven and set to one side.
  • Reduce the oven temperature to 200C/180C fan, gas mark 6.
  • In a dry skillet/frying pan, over a medium heat dry fry the bacon until cooked, but not crispy. Off the heat add the asparagus and allow to sit for 5 minutes or a bit longer.
  • When the bacon is cool enough to handle arrange in the base of the pastry case.
  • Then arrange the asparagus spears however you like.
  • Top with the finely grated cheese.
FF Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche ready for the egg custard.
  • Crack the eggs into a jug – I always crack mine separately into a small bowl first.
  • Add the cream, if using and a good season of black pepper.
  • Whisk with a fork to combine and then pour carefully over the pastry tart.
  • Leave a gap between the pastry rim and the custard. The quiche will rise whilst baking and it’s not the end of the world if it leaks, but prevention is better than cure. Gosh I sound like my Grandma, what a wise woman she was.
FF Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche ready for the oven.
  • Place the quiche into the centre of the oven and bake for 30 minutes, or until it is puffed and golden without a wobble in the centre.
  • Once baked remove from the oven and allow to sit for at least 15 minutes.
FF Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche it’s freshly baked smell is tantalising.

This delicious tasting Smoked Bacon Asparagus Quiche can be served hot, warm or cold, making it perfect for buffets, picnics, easy dinners, packed lunches.

I had the last piece of quiche, cold from the fridge today, for lunch. It was absolutely yummy and as it is quite muggy, it was refreshing as well as filling.

FF Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche a delicious summer meal.

Smoked Bacon Asparagus Quiche will keep well wrapped in cling film, in the fridge for up to 3 days and successfully freeze for one month. In fact I have a lovely friend on Twitter – Lou – who baked this yesterday, without the cream and popped it in the freezer for a party in a few weeks time.

Make the most of the asparagus season, it is all too short!

If you have enjoyed the recipe for this Smoked Bacon Asparagus Quiche you may also want to try these:

Quiche Lorraine

FF Smoked Bacon Asparagus Quiche
Quiche Lorraine delicious bacon chunks and cheese.

Feta Red Onion Marmalade Quiche

FF Feta Red Onion Marmalade Quiche
Feta Red Onion Marmalade Quiche layers of fantastic flavour.

Spicey Sausage Rolls

FF Smoked Bacon Asparagus Quiche
Spicey Sausage Rolls tradition with a twist!

Pastry is such a versatile medium to bake with, see my Twisted Fruity Jam Tarts . It lends itself very well to portable food, which means it’s great for family and friend get together’s.

I am going to be working on a gluten free pastry recipe, so that those with dietary restrictions can enjoy more of the recipes that I create.

After all the core of Feasting is Fun is sharing. I share my recipes, as do some of you. We share our makes and bakes with neighbours, unsuspecting delivery men – oh that’s just me on that one then 😉. Most of all we have fun enjoying the smile a homemade dish can bring to another’s face.

Sammie xx

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Hearty Minestrone Soup.

Who loves a one pot dish? I know I do. When I am busy baking, gardening, or let’s be honest, having some chill time in the garden and catching some rays – knowing that dinner is already made can really take the pressure off. So in the spirit of sharing, that is Feasting is Fun, may I present to you my Hearty Minestrone Soup.

Hearty Minestrone Soup a great one pot, make ahead meal.
Hearty Minestrone Soup a great one pot, make ahead meal.

For the record, may I just say that I LOVE SOUP!!

Honestly the number of recipes on this site simply doesn’t reflect how many times I make soup, both for lunch and dinner.

I am definitely working on rectifying that.

Hearty Minestrone Soup served with a thick slice of buttered, homemade bread.
Hearty Minestrone Soup served with a thick slice of buttered, homemade bread.

I have never held with the notion that soup is simply for eating during Winter and the colder months. Today it has been quite a warm, humid day and yet this Hearty Minestrone Soup really has hit the spot for dinner.

Being able to make this soup earlier in the day, has left me free to carry out some much needed recipe write ups, secure in the knowledge that dinner has already been made.

Hearty Minestrone Soup an easy, yet tasty recipe
Hearty Minestrone Soup an easy, yet tasty recipe

The smoked bacon provides a delicious, yet subtle background flavour to this vegetable packed meal. If you are a vegetarian simply leave out the meat and opt for vegetable stock instead.

After some initial research I have found that there isn’t acyually a set recipe for minestrone soup. Italian in it’s origins, it varies from region to region and no doubt household to household. The key to making this soup the very best meal, is to use the best quality ingredients that you can afford.

Let’s be honest, this is an incredibly budget friendly meal.

Hearty Minestrone Soup a one pot wonder dish.
Hearty Minestrone Soup a one pot wonder dish.

Even a full English Breakfast wouldn’t feed six people using a few rashers of bacon!

Whilst I have listed specific vegetables and quantities in the recipe below, please feel free to switch things up and use whatever seasonal, abundant vegetables are available. I am very much hoping to recreate a version of this Hearty Minestrone Soup at the end of the Summer, with produce grown in our garden.

Exciting times ahead!

The new garden diary section on Feasting is Fun will be up and running soon. The aim being to help and encourage you to grow a few salad items and vegetables in containers. The reward is immense when you can actually pick your own produce from the garden and then use your ingredients in a recipe.

Recipe: Hearty Minestrone Soup serves 6

1 Large Spanish Onion

125g/6 Rashers Smoked Streaky/Back Bacon – I love the bacon from Graig Farm

3 Large Carrots

2 Sticks of Celery

6 Cavelo Nero Leaves – alternatively use cabbage or kale

3 Cauliflower Florets

2 Garlic Cloves

1/2tsp Chilli Flakes – adjust according to taste

4tbsp Tomato Purée

1 Chicken Stock Cube – vegetable stock can be substituted

100g/4oz Spaghetti – small pasta can be substituted

Sea Salt and Freshly Ground pepper to season.

Large handful of fresh Basil Leaves – cut into thin strips

Method:

  • Add the olive oil to a large, heavy based pan and place over a medium heat.
  • Finely dice the onion, add to the pan and cook until the onion turns translucent.
  • Next add the roughly chopped bacon and continue to cook until the bacon is starting to crisp.
  • Finely chop both the carrots and celery and then add to the pan.
  • Cook for a further 5 minutes and then add the minced garlic.
  • After 1 minute add hot water from a recently boiled kettle and the tomato purée.
  • Scrape any caramelised brown bits from the bottom of the pan, these are packed with flavour.
  • Thinly slice the cavalo nero and cauliflower. Add both of these to the soup.
  • Crumble in the stock cube and add the chilli flakes.
  • Ensure that the saucepan you are using is two thirds full by adding extra hot water from the kettle.
  • Break up the spaghetti into roughly 2.5cm/1″ pieces and add to the soup.
  • Add a good amount of freshly ground, black pepper and 1/2 teaspoon of sea salt flakes (1/4tsp if using free flowing table salt).
  • Bring the soup to the boil and then reduce to a simmer and cook for an additional 30 minutes.
Hearty Minestrone Soup reducing over a low heat.
Hearty Minestrone Soup reducing over a low heat.
  • After the cooking time has elapsed check the soup for seasoning and adjust as necessary.
Hearty Minestrone Soup served with crunch bread.
Hearty Minestrone Soup served with crunchy bread.

To serve, ladle the soup into deep bowls, sprinkle over ribbons of fresh basil and add thick slices of homemade bread, such as this Farmhouse White Loaf.

This Hearty Minestrone Soup can be kept in the fridge for 3 days or frozen for up to 3 months. Cool the soup completely and then ladle into individual freezer safe, plastic containers. Label and pop in the freezer. I prefer to freeze soup in individual portions as it is easier to remove just one portion, during the week for lunch.

To reheat, run hot tap water over the bottom of the sealed, frozen container. Remove the lid, the frozen, solid block of soup should release easily into a saucepan. Add a splash of hot water from the kettle and gently cook over a low heat until the soup has defrosted. Increase the heat to ensure that the soup is piping hot. Serve as for fresh soup.

FF Hearty Minestrone Soup
Hearty Minestrone Soup a meal in a bowl.

I have been making versions of this soup for years, however, I think the addition of the cavelo nero added such a depth of flavour, this may be my favourite version so far!

If you like soup and have enjoyed this Hearty Minestrone Soup, here are some other soup recipes you might like to try:

Roasted Garlic Butternut Squash Soup

FF Hearty Minestrone Soup
Roasted Garlic Butternut Squash Soup a great vegetarian dish.

Roast Chicken Noodle Soup

FF Hearty Minestrone Soup
Roast Chicken Noodle Soup another inexpensive meal.

Carrot Soup

FF Hearty Minestrone Soup
Carrot Soup simply a hug in a bowl.

Whilst writing the post for the unbelievably delicious Chicken Herb Burgers, I talked about the relative cost of buying good quality meat and how I’d rather pay more, for non intensively reared animals, off setting this by eating great meat less often. This recipe contains a mere 6 rashers of bacon and feeds six people. That for me is balance.

Do you have a favourite soup recipe – homemade or canned?

Do you view soup as a meal in itself, or simply an appetiser or light lunch?

Have fun making and baking in the heart of your home and thank you for the wonderful comments and fantastic photos that you are putting on Twitter and Instagram. I never take for granted the trust you place in me when following any of my recipes, which is why I try my hardest to get them right before I share them here, on Feasting is Fun.

Sammie xx

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Roasted Garlic Butternut Squash Soup

Spring may be upon us and with it some gloriously sunny days. However, being British and therefore brought up to talk about the weather, there have also been a few blustery downpours. The sun, in April, not yet having had its chance to warm up our part of the planet, means there’s quite a chill in the air, when it’s hidden by clouds. Enter my Roasted Garlic Butternut Squash Soup, perfect for warming you through, whether you’re chilly, or soaked through from a sudden downpour – April showers and all that!

FF Roasted Garlic Butternut Squash Soup
Roasted Garlic Butternut Squash Soup deliciously satisfying.

Quite honestly, this soup is so utterly delicious, it’s flavours intensified by roasting the butternut squash first, I am happy to make it all year round. Or at least when butternut squash is in season.

I am really working on trying to eat seasonally. We did belong to a veg box scheme, but what with my health and body dictating what I am able to do during the day, too much was being wasted. On that subject I am, at present, propped up in bed, with my neck in spasm, due to a few violent seizures (see Living With Seizures).

Please don’t think I am writing this for you to feel sorry for me, nothing could be further from the truth. I just believe in honesty. In our Instagram shiny perfect world, it can lead to people feeling inadequate or broken. Real life can be messy. Health problems, relationship difficulties, family problems, financial issues. There’s a whole host of stuff that goes on ‘behind the scenes’ – I am generalising. Hubby and I are happy, but we have to deal with a lot, together.

FF Roasted Garlic Butternut Squash Soup
Roasted Garlic Butternut Squash Soup incredibly tasty and filling.

A good meal like this Roasted Garlic Butternut Squash Soup can feel like a warm hug, against the harsh realities, life sometimes throws at us. I can’t even remember exactly when I made this soup – about 2 weeks ago I think! Yet I haven’t had the opportunity to write it up until today.

Sorry.

This the most amazingly easy soup to make and the flavour is outta this world good. Who knew butternut squash could have so much more flavour, just by roasting it? Oh and the garlic, which is left unpeeled whilst it roasts, turns into sweet little cloves of utter heaven. Roasted garlic is about as far away from the heat and pungency of raw garlic, as it is possible to be. Together these two ingredients make this utterly scrumptious Roasted Garlic Butternut Squash Soup.

Recipe: Roasted Garlic Butternut Squash Soup serves 4-6 people

1 Butternut Squash

2 Garlic Cloves

1 Onion

2tbsp Olive Oil

1 Vegetable or Chicken Stock Cube

Sea salt and freshly ground black pepper

Optional – Parsely and Double Cream to serve

Method: Preheat the oven to 209C/185C fan, gas mark 6

  • Using a vegetable peeler, remove the skin from the butternut squash.
  • Cut the squash in half and then cut the bottom half in half again so that the seeds can be scooped out.
FF Roasted Garlic Butternut Squash Soup
Butternut squash is such a beautiful colour.
  • Cut the butternut squash into 2.5cm/1″ chunks
  • Place the chunks of butternut squash onto a baking tray along with the 2 garlic cloves.
  • Pour over 1tbsp of olive oil and using clean hands toss the chunks so that they have a covering of oil.
  • Add a small sprinkle of sea salt (1/2tsp) and a good grinding of black pepper.
FF Roasted Garlic Butternut Squash Soup
The butternut squash chunks almost fill they baking tray.
  • Place the baking tray into the oven and allow to roast for 25 minutes.
  • Whilst the squash and garlic are roasting, peel and finely chop the onion.
  • In a large saucepan add the other tablespoon of olive oil and the chopped onion. Sauté over a medium heat until the onion is softened and translucent. Leave to one side.
  • The butternut squash is roasted once it has become tender.
  • Once cooked remove the baking tray from the oven.
FF Roasted Garlic Butternut Squash Soup
After roasting you can see how much the butternut squash has shrunk.
  • The butternut squash has reduced inside and that means – concentrated flavour!
  • Place the saucepan containing the sautéed onion back over a medium heat.
  • Squeeze the garlic cloves out of their skin and add to the saucepan.
  • Add the roasted butternut squash to the pan,
  • Cover with 1.5 litres of hot water from the kettle.
  • Crumble in the stock cube.
  • Bring to a simmer and cook for a further 10 minutes, uncovered.
  • Remove the pan from the heat and blend using an immersion blender. Alternatively allow the soup to cool a little and blend, in batches, using a blender. Once blended add the soup back to the saucepan.
  • Check for seasoning and adjust as necessary.
  • If the soup is too thick add a little extra hot water until the desired consistency is reached.
FF Roasted Garlic Butternut Squash Soup
Roasted Garlic Butternut Squash Soup just add crusty bread!

I like to serve this soup with a little swirl of cream and some Parsely to garnish. A nice thick slice of my Crunchy Seeded Bread would turn this Roasted Garlic Butternut Squash Soup into a substantial meal. I love dunking bread into soup, do you?

To store, cool the soup completely and portion into airtight containers or zip lock freezer bags. It will keep in the fridge for 4 days or the freezer for up to one month. In fact next time I make this Roasted Garlic Butternut Squash Soup I am going to double up on the quantities. It only takes a little longer to peel and chop an extra squash and onion. Whilst the oven is on, it makes sense to pop in two baking trays. That way I will have lunch or a quick dinner, bolstered with some bread and cheese, for the days when I simply am not up to cooking.

Sounds like a plan 😉

If you have enjoyed this Roasted Garlic Butternut Squash Soup here are some other delicious soup recipes:

Roast Chicken Noodle Soup

FF Roast Chicken Noodle Soup
Roast Chicken Noodle Soup great for using up leftovers.

Leek and Potato Soup

FF Leek and Potato Soup
Leek and Potato Soup velvety comfort.

Carrot Soup

FF Carrot Soup
Carrot Soup served with crumbled Stliton cheese.

Do you sometimes need a warm hug?

What is your go to comforting food?

Thank you for taking time to leave a comment. I really enjoy reading them and hearing about your baking/cooking adventures. Likewise it’s been fantastic to see so many of you posting your makes and bakes on Twitter and Instagram. If you tag me in I’ll be sure to retweet or give you a shoutout.

Wherever you are and whatever you are making I wish you all the very best and hope that you know you are loved and treasured – see Important Stuff.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

This Roasted Garlic Butternut Squash Soup has been entered into the No Croutons Required Link Up hosted by Jac at Tinned Tomatoes.

 

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Farmhouse White Loaf

Is there anything better than the smell and taste of freshly baked bread? This Farmhouse White Loaf is utterly delicious. If you’ve never baked bread before, read on and let me encourage you to give it a go.

Farmhouse White Loaf
Farmhouse White Loaf, perfect for sandwiches or toast.

Baking your own bread is such a rewarding experience. From a few simple ingredients, mixed together, the bread literally grows before your eyes.

This Farmhouse White Loaf is the perfect recipe to start with, if you have never made your own bread before.

You will need a loaf tin to bake your bread in. I recently reviewed a British company, that sells British manufactured bakeware you can read it here.

British Bakeware sell a range of loaf tins, my favourite and the one used for baking this loaf is the 3lb deep farmhouse loaf tin.

Farmhouse White Loaf
This Farmhouse White Loaf was 16cm high!!

The advantage of having a deep loaf tin is, no muffin topped loaves. In the past I have baked bread in tins that weren’t as deep as this one and the bread rose and billowed out, like a mushroom. I’d have to cut away the sides of the bread, where it had stuck to the outside of the tin. Not they way to bake a great looking loaf!!

The instructions given below for making this bread are, by hand (which everyone should do at least once in their lifetime), or using a stand mixer/bread maker to carry out the mixing, kneading and knocking back.

Personally I prefer bread baked in the oven. I have baked many a loaf in a bread maker, however, I never seem to get the gorgeous, crunchy crust, that I achieve with an oven baked loaf. Plus the bread maker loaf is always a little soft for my liking and you get the inevitable hole, in the bottom of the loaf, where the mixing paddle is!

If you like baking bread in a bread maker I am most certainly not going to judge you. Any bread baked at home is infinitely better than plastic wrapped, pre-sliced, mass produced bread! Aside from speciality breads like my Tomato Thyme Garlic Focacciabread should contain nothing more than flour, water, yeast, salt, water and a little oil or butter.

Read the ingredients on the back of a shop bought loaf and you will be amazed at all the additives.

Baking your own bread is easy, once you get into a routine. Even when baking by hand, it still only takes 20 minutes, hands on time, to get a loaf ready to be baked. Once you taste real, homemade bread, it’s hard to go back to the bought stuff – that said, I’m a realist and I usually have a bought loaf stashed in the deep freeze for days when my body is playing up (see here). So I won’t judge!!

Farmhouse White Loaf
Farmhouse White Loaf – will you give baking bread a try?

Just a quick tip: if you do start to bake bread regularly, it can pay to bulk buy your bread flour. I use organic flour that is stone ground, from Shipton Mill currently I buy it through Amazon UK using their subscribe and save, although Shipton Mill now have their own online shop. Buying in bulk, through Amazon UK, 5 x 2.5kg bags, means that we eat good quality, organic, stone ground British flour, for about 60 pence a loaf!!!

Whilst I love baking with fresh yeast, the shelf life is very short, so I have used 7g sachets of fast action dried yeast. If you do use fresh, just double the quantity stated for dried.

Recipe: Makes 1 Large Farmhouse White Loaf

500g/1lb 2oz Strong White Bread Flour

1 x  7g Sachet Fast Action Dried Yeast

1tsp Honey

320ml/11oz Tepid Tap Water (approx body temp)

3/4tsp Salt

25g/1oz Unsalted Butter – cut into small chunks.

Method:

The ‘bowl’ is either a large bowl, with which to mix the bread by hand, or the stand mixer/bread maker bowl.

For all methods:

Pour the water into the bowl. Add the honey and yeast. Swish about with clean fingers to activate the yeast.

Add the flour on top of the liquid.

Add the salt and the butter.

If using a bread maker, set to dough cycle and start the program. Once the cycle is completed re-start for 2 minutes. This ‘knocks back’ the dough. Then remove the dough, shape into an oval/ball and place into a buttered loaf tin. Cover with a damp cloth, leave in a draught free place until doubled in size.

If using a stand mixer, attach the dough hook and mix on medium speed until all the ingredients are combined. Continue to mix for a further 5 minutes, until the dough is smooth and elastic. Stop mixing. Scrape the dough from the dough hook and combine with the dough in the bowl. Form into a ball, place back into the bowl. Cover with a damp cloth and leave in a draught free place until doubled in size (approx. 1hour). Once doubled remove the cloth, mix for 2 minutes on medium speed using the dough hook. This ‘knocks back’ the dough. Remove the dough and form into an oval/ball shape, place into a buttered loaf tin. Cover with a damp cloth, leave in a draught free place until doubled in size.

If hand mixing, bring all the ingredients together with your hand until they form a doughy mess! Place this dough onto a very lightly floured worktop. Knead for a good 10 minutes. If the dough gets sticky, keep kneading and working it – if you add extra flour the finished bread will be dry. After a good 10 minutes kneading, the dough should have a smooth elasticity. Place the kneaded dough into a buttered bowl, cover with a damp cloth and leave in a draught free place until doubled in size, 1-2 hours.

Knock back the dough by gently punching the risen dough. Form the dough into an oval/ball shape, place into a buttered loaf tin. Cover with a damp cloth and leave in a draught free place until doubled in size.

Farmhouse White Loaf
Farmhouse White Loaf ready for the oven.

10 minutes before the dough is ready to bake, preheat the oven to 220C/200C fan.

Place the loaf tin into the middle of the oven. Bake for 30 – 40 minutes.

Enjoy the wonderful aroma of baking bread as it fills your kitchen. That alone is worth baking this bread for!

The bread is cooked when it has a deep golden crust and sounds hollow when rapped on the base with your knuckle.

Farmhouse White Loaf
Remove the Farmhouse White Loaf from the oven. Tip out the loaf from the tin and leave to cool on a rack.

Allow the Farmhouse White Loaf to cool completely before slicing. I know it is sooo tempting to tear into the hot, freshly baked loaf, but if you do the bread will all squidge (is that a word??) together and be very hard to slice.

Give yourself a big ole pat on the back for making a cracking loaf!

You deserve it.

This was not a sponsored post. All opinions are my own and recommendations for products are purely from my own personal experience.

Bread is a staple in so many homes, treat yourself to a home baked loaf and I promise you won’t regret it.

FF Farmhouse White Loaf
A Farmhouse White Loaf slashed after the second prove.

I do not presume to be an expert, however, I have baked a fair few loaves over the years. Please ask if you are having any problems, need guidance or reassuring?

Either leave a comment or tweet me a question. I will do my very best to help.

My Twitter name is @sammiefeasting.

Once you’ve mastered the Farmhouse White Loaf you may like to try these:

Wholemeal Loaf

Oat Bran White Bread

Spiced Fruit Loaf

Have fun making and baking your own bread and don’t forget to share it!

Sammie xx

 

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Cheese Ham Stuffed Mushrooms

Hi, how are you today? Thank you so much for stopping by. I have the easiest, quick lunch for you today, especially if you’re wanting something hot. My Chesse Ham Stuffed Mushrooms are as delicious as they are easy to make!

Cheese Ham Stuffed Mushrooms - the easiest warm lunch ever! www.feastingisfun.com
Cheese Ham Stuffed Mushrooms – the easiest warm lunch ever! www.feastingisfun.com

 

How do you feel about your lunch? Personally I get a bit bored with sandwiches every day. In the Summer I’m happy to toss a few salad leaves on a plate, add some cumbled feta cheese and I’m good to go. During the colder, Winter, months there is usually fresh soup to hand. During Autumn, especially at the start, the weather and temperature yoyo almost on a daily basis. Today the sun is out but there is a definite chill in the air. I wanted something hot and comforting for lunch.

Having a good rummage around in the fridge yielded the mushrooms I have used in this recipe. I’ve seen a few ‘stuffed mushroom’ recipes popping up on Pinterest of late, so I got thinking – always a dangerous pursuit for me! More rummaging ensued and I decided on these Cheese Ham Stuffed Mushrooms.

Cheese Ham Stuffed Mushrooms a delicious warm lunch or appetiser www.feastingisfun.com
Cheese Ham Stuffed Mushrooms a delicious warm lunch or appetiser www.feastingisfun.com

 

I decided I would stuff the mushrooms with ham and cheese, whilst that would be lovely and tasty it felt, well, a bit boring. I don’t do boring!!!! I knew I had some lovely fresh Parsely growing in the garden and right in front of me was a bowl of the most brilliant ruby red, baby, homegrown tomatoes that my Mum had dropped round. I absolutely love it when you have an idea, it grows and the final result is sooo much better than you could ever have imagined.

These Cheese Ham Stuffed Mushrooms are meaty, cheesey, herby wonders – yep I know, there’s no meat involved! Once baked the mushroom flavour is concentrated and the mushroom becomes dense and delicious. You just have to trust me on this one, it’s a good’un.

Recipe : Serve two mushrooms for lunch, or one per person for a delicious starter.

2 Large Field/Portobello Mushrooms

50g/2oz Chopped Ham

50g/2oz Finely Grated Cheese – I used sharp Cheddar

6 Cherry Tomatoes – halved

1tsp Chopped Fresh Parsely

Ground Black Pepper

Method : Preheat the oven to 220C/200C fan

Place the mushrooms on a baking tray.

Two field/portobello mushrooms.
Two field/portobello mushrooms.
Divide the diced ham between the two mushrooms.
Divide the diced ham between the two mushrooms.
Add a good grinding of pepper then top with the tomatoes.
Add a good grinding of pepper then top with the tomatoes.

 

Now place the stuffed mushrooms into the oven and bake for 10 minutes. This gives the mushrooms time to cook a little before adding the cheese.

Remove from the oven after 10 minutes.

Top the mushrooms with grated cheese and parsley. Press down lightly so the topping is secure.
Top the mushrooms with grated cheese and parsley. Press down lightly so the topping is secure.

 

Place the stuffed mushroms bake into the oven and bake for a further 5-10 minutes, until the cheese is completely melted.

Once baked, remove the stuffed mushrooms from the oven.

Cheese Ham Stuffed Mushrooms delicious straight from the oven.
Cheese Ham Stuffed Mushrooms delicious straight from the oven.

 

Place the Cheese Ham Stuffed Mushrooms onto a plate. Leave for 5 minutes before eating, the mushrooms and tomatoes contain a lot of water and will be very hot – I know, I couldn’t wait to taste my creation and nearly burnt my tongue!!!! This dish actually tastes better after it has rested for a few minutes.

I deliberately didn’t add any oil, I simply didn’t see a need for it and no extra salt was needed as both the cheese and ham have salt in them. When I tasted these mushrooms the flavours worked beautifully together. I loved the grassy hit from the Parsely – but you could totally switch up the herbs. Chives would work well here, as would thyme. The herbs really need to be fresh, if fresh is not available I would leave them out altogether.

Cheese Ham Stuffed Mushrooms so easy and absolutely delicious www.feastingisfun.com
Cheese Ham Stuffed Mushrooms so easy and absolutely delicious www.feastingisfun.com

 

So, there you go. A yummy, warming lunch, that takes seconds to prepare and is ready in minutes. The recipe is for one lunch serving, it’s easy to double, treble etc. if cooking for more people. Please do that? This is definitely a recipe to be shared.

Do you have a stuffed mushroom recipe?

Now I’ve started stuffing mushrooms my brain is swirling with the endless possibilities there are. Watch this space!!! Not literally, that would be boring and we don’t do boring!!!!!

For another quick lunch idea you might like Perfect Panini Pizza

Sammie x

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