lunch – Feasting Is Fun

Wigmore Cheese Red Pepper Tart

Wow the summer of 2018 has proved to be a scorcher so far. And I have to say I’m loving it! Flinging open the windows and doors and basking in the fresh, warm air. I was born in the Winter, yet I love the Summer sunshine. Because of the heat I have adjusted the way I go about my day. I’ve always been more of a morning person, however the hike in temperatures has got me organised. So I make dinner as early in the day as I can. And this Wigmore Cheese Red Pepper Tart is super easy to make, ready to be eaten at room temperature later in the day.

Artisan Wigmore Cheese, an award winner:

Wigmore Cheese, the dominant flavour at the heart of this tart is a semi soft, unpasteurised, ewes milk cheese. A handmade, washed curd cheese, with a flavour and texture similar to Camembert and Brie. Yet it has a flavour all of its own, slightly saltier with less of a nasal hit than a fully ripe Brie. Baked in this quiche style tart it’s flavour permeates throughout, balanced beautifully with sweet, softened red bell peppers.

Perhaps unusually, I’ve added a subtle hint of anise flavour to the tart with the addition of fennel seeds. Resulting in a Mediterranean taste to this all butter pastry tart. While you may be tempted to buy the pastry, I strongly suggest you try my recipe. It is absolutely foolproof and is consistently good. Since the recipe makes double the amount needed it’s a bonus to freeze half, knowing next time you make this tart all that’s needed is for it to be defrosted overnight in the fridge!

Recipe: Wigmore Cheese Red Pepper Tart serves 6

450g/1lb Butter Shortcrust Pastry – half the quantity of my Perfect Butter Shortcrust Pastry

200g/7oz Wigmore Semi Soft Cheese available from Village Maid Cheese if you are not in the U.K. a great substitute would be Camembert or Brie style cheeses with a soft, edible rind.

3 Red Bell Peppers (400g/14oz sliced de-seeded red pepper)

1tbsp Rapeseed/Canola Oil – I use Kentish Oils

8 Large Free Range Eggs – I use Clarence Court

1/4tsp Freshly Ground Black Pepper

1/2tsp Lightly Ground Fennel Seeds

Method: Making the tart crust:

Note – You will need a 25cm x 5cm (10in x 2in) preferably loose bottom round tart tin for this recipe.

First of all if making the pastry from scratch chill it in the fridge for 2 hours before using. Especially during this super warm weather. Otherwise defrost ready made pastry in the fridge overnight.
Preheat the oven to 200C/180C fan, 400F, gas mark 6.
Lightly flour the worktop and roll out the pastry so that it is slightly bigger than the width and sides of the tart tin.
Roll the pastry around the rolling pin and transfer to the tin.
Most importantly do not stretch the pastry. Ease it gently into the tin taking care to press it into the crease between the base and sides.
Trim any excess pastry and then dock the base with a fork.
Place baking parchment directly on to the pastry and fill with baking beans.

Place the tart tin on to a baking sheet and put into the centre of the preheated oven.
Bake for 15 minutes, remove the baking beans and parchment paper, return the tart back to the oven for a further 10 minutes. Once baked, remove and set to one side.
Reduce the oven heat to 190C/170C fan, 325F, gas mark 3.

Filling the tart:

While the tart case is baking prepare the filling.
Remove the seeds and green part from the peppers. Slice lengthways to produce long strips.
Pour the oil into a pan over a medium heat. Add the peppers and sauté for 10-15 minutes until slightly softened and reduced in size.

Cut up the cheese into bite size chunks. It helps if the cheese is fridge cold before cutting.
Into a jug add all 8 eggs, black pepper and fennel seeds. Whisk with a fork to combine.
Cover the base of the tart with sautéed peppers.
Next add the chunks of cheese, spread evenly around.
Finally pour over the seasoned, whisked eggs.

Baking the tart:

Place the tart into the centre of the oven and bake for 30-35 minutes.
The tart is baked when the top is set and there is no jiggle in the centre.
As soon as the Wigmore Cheese Red Pepper Tart is baked remove from the oven and set to one side.

If serving as soon as baked allow the tart to settle for 10 minutes before slicing.

I love serving this tart when it is warm. At the moment this means room temperature! However if making during a cooler time of the year simply reheat in a medium oven for 10 minutes to lightly warm through.

Store any leftover tart in an airtight container or wrapped in cling film and refrigerate. Eat within 3 days.

Due to the moisture content of the peppers I would advise against freezing.

If you have enjoyed this recipe for Wigmore Cheese Red Pepper Tart you may also like these:

Walnut Pastry Crust Leek Stilton Tart

Cheddar Cheese Thyme Soft Breadsticks

Bath Soft Cheese Chilli Tarts

Making pastry and baking during this unusually hot summer may seem like the last thing anyone would want to do. Yet, by mid morning dinner is made. I quite often make my Tangy Lemon Potato Salad at the same time, as it’s absolutely delicious, fridge cold, served alongside with a salad. Also when using the tasty Wigmore Cheese, this recipe only uses half a wheel, leaving plenty for you to enjoy with apples, crackers and a cold glass of wine on a Summer’s evening.

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

Sammie xx

Village Maid Cheese sent me the Wigmore Cheese to try. All opinions and content are my own and I was not paid to write this post. No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Cherry Tomato Mozzarella Basil Quiche

In case you missed my previous post Fresh Basil Topped Slow Roasted Tomatoes I’ll mention again that I love tomatoes. Especially locally grown, British tomatoes that are ripened on the vine and left on the worktop, not in the fridge. Sweet and savoury bursts of Summer on my tongue. Here I have baked them into a layered quiche with fresh basil and two types of cheese. So I am thrilled to bring you my Cherry Tomato Mozzarella Basil Quiche.

I was inspired by the classic caprese salad of fresh tomatoes, mozzarella cheese and fragrant basil to make this savoury tart. Since each element compliments the others so well as a salad the same can be said of this quiche. Also, layering the separate ingredients within an all butter pastry tart creates a delicious dish. Perfect for lunch, dinner, picnics, packed lunches and buffets. And that is how delicious this quiche is!

FF Cherry Tomato Mozzarella Basil Quiche — Cherry Tomato Mozzarella Basil Quiche

Choosing Local Produce

Because using local, seasonal produce is important to me, as a home cook and Food Blogger, I was delighted when I was offered a box of Sophie Jane cherry tomatoes. Locally grown by Eric Wall a local, specialist grower. The tomatoes I received are ripened on the vine and are grown without the use of pesticides. Most importantly they taste incredible. In fact just like a tomato should taste. Eaten warmed by the sun, after being left on the windowsill, they are sweet with a deeper savoury flavour. Also they weren’t very acidic as some tomatoes can be, especially tinned ones.

While British Tomato Fortnight has finished I firmly believe that we should all be eating flavoursome British tomatoes for as long as they are available. Because they taste so good. It really is as simple as that. I have been popping these ruby beauties into my mouth like sweeties. Eating them alongside crackers and cheese and I plan to make more recipes to share with you. All in aid of celebrating the humble tomato.

Recipe: Cherry Tomato Mozzarella Basil Quiche:

You will need a 20cm x 5cm (8” x 2”) tart tin, ideally with a loose bottom, to make this recipe.

A quick note – I successfully doubled all of the quantities and made this quiche in a deeper, wider dish. Baking times need to be adjusted, aside from the initial blind baking. The larger quiche turned out perfectly and would be ideal for feeding a crowd, or a buffet.

500g/1lb 2oz Shortcrust Pastry – I use my recipe for Perfect Butter Shortcrust Pastry freezing the leftovers

225g/8oz Mozzarella Cheese – drained and with excess water squeezed out

50g/2oz Vintage or Very Mature/Sharp Cheddar – I use Wyke Farms

6 Large Free Range Eggs

225g/8oz Fresh Cherry Tomatoes

12-14 Fresh Basil Leaves – alternatively out of season use 1/2 tsp dried Thyme

1/2 tsp Freshly Ground Black Pepper

Pinch of Sea Salt Flakes – I use Maldon

Method: Preheat oven to 220C/200C fan, 425F, gas mark 7

Making And Baking The Shortcrust Pastry Tart Case

First of all make the pastry, wrap in cling film and chill for one hour.
Remove the chilled pastry from the fridge, unwrap and roll out on a lightly floured surface, so that it will fit the tart tin. See photo top left below.
Fold the pastry over the rolling pin, making it easier to transfer.
Lower the pastry into the tin, making sure that you don’t stretch it as you do.
Press the pastry into the tin so that it fits securely.
Run your rolling pin over the tart tin, this will give a clean edge to the pastry.
Place the tart tin on to a baking sheet and dock the base with a fork.
Now scrunch up some baking parchment and line the pastry tart with it.
Next fill with baking beans.

Place in the centre of a preheated oven and bake for 15 minutes.
Carefully lift out the baking parchment and baking beans.
Return the tart to the oven for 5 minutes further baking.

Layering The Quiche Ingredients

Remove the tart and reduce the oven temperature to 190C/170C fan, 375F, gas mark 5.
Line the tart base with basil leaves.
Place torn chunks of mozzarella directly on to the basil.
Sprinkle over finely grated cheddar and then top with cherry tomatoes.
Reserve one egg, whisk the other five adding the black pepper. Pour the eggs into the tart.

Roll out the remaining pastry and cut out small shapes to edge the tart. I used a oak leaf cutter which gives the edge of the quiche a frilly finish.
Whisk the remaining egg and brush the underside of each cutout. Stick the pastry cutouts to the edge of the pastry case. You can create a single layer or add extra cutouts to create a layered effect.
Brush the pastry edge with egg so that it turns golden when baked.
Finally sprinkle a pinch of sea salt over the top.

Baking The Cherry Tomato Mozzarella Basil Quiche

Carefully place the filled quiche into the centre of the oven – remember to check that the heat has been reduced.
Bake for 40-45 minutes. The quiche is baked when it is a golden colour and there is no wobble in the centre.
As soon as the quiche is baked remove from the oven. Place on a cooling rack for at least 30 minutes before removing from the tin. Take care as the tomatoes will be very hot and juicy.

The beauty of this quiche is that it can be served warm, at room temperature or cold, straight from the fridge!

Because this quiche does not contain meat it is also suitable for vegetarians. Since I have made this twice it really holds it’s shape well when cold and would be perfect for taking on picnics. Most of all, when you bake this quiche make sure you share it. Especially as it is so pretty and absolutely yummy!

Make up to 2 days ahead, cool completely, double wrap in cling film and refrigerate. Due to the moisture content of the tomatoes I would not recommend freezing, unlike my Smoked Bacon Asparagus Quiche which freezes well. Although the pastry case can be made in advance and frozen.

If you have enjoyed this recipe for Cherry Tomato Mozzarella Basil Quiche you may also like these:

Quiche Lorraine

Walnut Pastry Crust Leek Stilton Tart

Iced Bakewell Tart

During this Summer, which I am hoping will be long and warm, I’m looking forward to creating recipes to share with you. Especially focusing on seasonal, local produce and products. Whether you live here, in Australia, Europe or the United States, I do feel that it’s important to support our local farmers. While some of you may get to visit farmers markets, if like me, it’s difficult for you to get out, take a look online. Since spending a little time researching I’ve found the equivalent of farmers markets online and they deliver! Most of all, if you remember one thing from this post – please keep your tomatoes out of the fridge, it kills their flavour!

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

Also a huge thank you to everyone who follows me on social media and shares their creations with me.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Warming Winter Vegetable Soup

As soon as Winter hits, there is one thing I crave. Soup. It’s warming, almost insulating properties feel like a hug on the inside. Whether it be a smooth, blitzed soup or a chunky textured version, it is my food of choice, seeing me through the short, wind blown days of our coldest season. Today I share with you my Warming Winter Vegetable Soup.

While, if needed to ease sore throats, this soup can be blitzed, the soft, gently cooked vegetables are easily swallowed. Although I prefer to use fresh vegetables, using frozen vegetables is a good way to bulk out this dish. Especially adding any that will work with the slightly sweet, spicy flavour.

FF Warming Winter Vegetable Soup — Warming Winter Vegetable Soup

Seasonal Winter Vegetable Flavours

Winter root vegetables have a natural sweetness, more so after the first frosts. While deep green, leafy brassica’s, rich in iron, provide a more meaty, sometimes slightly bitter taste. And in this Warming Winter Vegetable soup, the flavours come together and perfectly compliment each other. Finishing with the warmth from the chili.

Since this soup is a comforting and warming, adding freshly sliced mild red chili and spring onions to the top provides a burst of freshness. Almost a zesty burst hits the tongue when warming and cold hits. Not only does the addition of fresh parsley look good, it also provides extra Vitamin C!

Recipe: Winter Warming Vegetable Soup serves 6-8

1tbsp Olive Oil

1 Large Onion

3 Celery Sticks washed and trimmed

1/2tsp Sea Salt – I use Maldon

2 Leeks trimmed and washed

1 Large Potato

2-3 Large Carrots

100g/4oz Green Beans trimmed (frozen is fine)

1/2 Savoy Cabbage – Kale, sprout tops, other cabbage (except red or white) can be used

Small Swede/Turnip

2tbsp Pearl Barley

4tbsp Lentils – I used orange

2 Garlic Cloves

1tbsp Tomato Puree

Fresh Thyme – approx 1tsp chopped

Vegetable Stock Cube – I use Knorr

Pinch Chili Flakes – depending on preference

1tsp Black Pepper – to taste

Cold Water

Fresh Mild Red Chili and Spring Onions finely sliced to top

Fresh Parsley

Preparing The Vegetables And Cooking The Soup

A large, heavy bottomed pan is needed for this recipe.

First of all, place the pan on the hob and add the oil.
All of the vegetables in this recipe should be cut into small dice, starting with the onions and leeks.
Turn the heat to medium, allow the oil to warm, add the chopped leeks and onion. Also add 1/4tsp salt, sauté until softened but not browned.
Next add the carrots and celery, again cook until softened.
Now add the garlic and fresh thyme. Pour over enough water to cover the vegetables.
Cut the cabbage into thin strips and chop the beans into thirds, then add these to the pan. Also prepare both the potato and swede and add to the soup.
Finally add the lentils and pearl barley, top the pan up with water so the vegetables are just covered. Crumble in a stock cube and add a good grinding of black pepper. And also add chili flakes to your preference.
Bring the soup up to a simmer, place a lid on the pan.
Simmer until the root vegetables are tender – approximately 30 minutes.

Serve in warmed bowls with freshly sliced mild chili’s, spring onion and sprigs of parsley. Also serve thick slices of warm, crusty bread such as Seeded Cob Loaf to create a hearty meal.

To store, cool the soup completely. Spoon into sealable containers and refrigerate for up to 4 days. Alternatively, place in the freezer and eat within one month.

If you have enjoyed this recipe for Warming Winter Vegetable Soup you may also like these:

Roasted Garlic Butternut Squash Soup

Creamy Low Fat Mushroom Soup

Carrot Soup

Since this soup is so easily made, making a big pot of it and then stashing it in the freezer gives me real satisfaction. Knowing that a warm, tasty meal is only moments away relaxes me. And, as there is always fresh, homemade bread in the kitchen, I can ensure a hearty meal for all.

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

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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.

A marriage 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.

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 The 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.

Chilling the pastry

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.

Making the Walnut Pastry Crust.

10 minutes before rolling out the pastry, preheat the oven to 220C/200C fan, gas mark 7, 425F.
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.

Rolling out the pastry

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.

Layering the leeks and Stilton

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, 400F.

Making and adding the egg custard

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.

Baking The Walnut Pastry Crust Leek Stilton Tart

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.

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

Bath Soft Cheese Chilli Tarts

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

Sun Dried Tomato Bread Pizza

Over the past couple of days Summer has asserted itself with a vengeance. Temperatures above 30C, blisteringly hot sunshine and clear blue skies. I love Summer and sunshine, but even this has been a little too hot for me. Cooking becomes a chore, rather than its usual relaxing pleasure. So you can imagine how relieved I was to be able to prepare a meal in under 10 minutes. Grabbing a packet of Wright’s Baking cheddar and sun dried tomato bread mix, I came up with this easy Sun Dried Tomato Bread Pizza.

FF Sun Dried Tomato Base Pizza — **Sun Dried Tomato Bread Pizza** a delicious twist on a regular pizza base.

Also I have a recipe for Sun Dried Tomato Bread, which I’m sure would work just as well. However, I needed an easy, quick prep meal. So thank you Wright’s Baking for yet again coming to my rescue.

Pizza – So Much More Than The Toppings

The beauty of using the sun dried tomato bread mix, is that while it is mixing, in the stand mixer, I can make my Crunchy Homemade Coleslaw. I always keep lemons in the kitchen and I love the way they not only thin the mayonnaise, but also remove the acrid taste from the onions in this coleslaw, which is, in my opinion one of the best accompaniments to homemade pizza.

What’s great about making your own pizza, is that you can top it with whatever you like. I had an antipasto meat selection in the fridge that went beautifully with the delicious sun dried tomato base. In fact as well as lemons I generally have mozerella and at least one packet of cured meat in the fridge. Pizza makes a quick, delicious and nutritious meal, providing it is served with a healthy pile of salad of coleslaw!

FF Sun Dried Tomato Bread Pizza — **Sun Dried Tomato Bread Pizza** what would you top yours with?

It’s All About The Base

I have to mention just how completely delicious the base of this Sun Dried Tomato Bread Pizza is. The crust doesn’t turn jaw breakingly hard, but remains slightly soft with a delicious salty parmesan and herb tomato flavour all of its own. I wouldn’t recommend overloading this pizza with topping as the base is just as delicious, if not more so, than what you top it with.

Make this Sun Dried Tomato Bread Pizza with toppings that will work with the tasty bread base. In fact this pizza would be wonderful with a little sauce, mozerella and some basil leaves. The sun dried tomato bread base really is that good.

Recipe: Makes 2 Large Sun Dried Tomato Bread Pizza – makes 20 slices

1 Packet Cheddar and Sun Dried Tomato Bread Mix by Wright’s Baking – alternatively use my Sun Dried Tomato Bread recipe – although I would recommend adding 1/2tsp of dried oregano to the flour

4tbsp Tomato Purée

2tbsp Olive Oil plus a little extra for greasing the baking trays – I use Filippo Berio

400g Block of Mozzerella

Selection of cured meats for topping

2 handfuls fresh basil leaves

Method:

Making The Pizza Dough

Make the Cheddar and Sun Dried Tomato Bread Mix according to the instructions on the packet.
TIP – while the bread is mixing make the coleslaw or salad!
Grease 2 large baking trays with a little olive oil.
Turn the kneaded bread dough on to one baking tray and divide in half.

Place one half of the bread dough on each of the oiled baking trays.
Rub your hands in a little oil and then gently pat the dough until it is flat and fills the baking sheet. Do the same for the other half of the dough.

Adding The Pizza Toppings

Add 1 tablespoon of olive oil and 2 tablespoons of tomato purée to the top of each pizza base.
Using your hand smoosh the tomato purée and olive oil together so that they cover the pizza base – yes smoosh is a technical term in the Feasting kitchen!

Slice or tear the mozerella and lay on top of the pizza base.
Add thin slices of cured meat and scatter a handful of basil leaves over each pizza.

Cover both pizza’s with cling film, or do as I did on such a hot day, pop them into an unheated oven, uncovered, for 30 minutes. This will give them time to rise.
Turn the oven heat to 220C/200C fan, gas mark 7, 425F.

Baking The Sun Dried Tomato Bread Pizza

Remove the cling film and place the pizza’s in the oven, if they are not already in there.
Bake for 20-30 minutes. The pizzas are cooked when the base is firm underneath. I use a large palette knife to slide under the pizza and lift it. If it’s not quite firm pop it back into the oven for another 5 minutes.
Once baked remove from the oven.

To serve, remove the pizza from the tray – I slide it on to a board – and cut into slices or triangles.

Sun Dried Tomato Bread Pizza is ideal for feeding a crowd, as part of a buffet, or served with homemade coleslaw for an easy meal.

I really do recommend trying the Wright’s Baking range of bread mixes. Having a couple in the cupboard, even though I make almost all of our bread from scratch, is really handy on hot, busy days!

If you enjoyed this Sun Dried Tomato Bread Pizza you may also like these recipes:

Homemade Ciabatta Base Pizza

Better Than Take Out Pizza

Asparagus Prosciutto Ham Tart

Sun Dried Tomato Bread Pizza — **Asparagus Prosciutto Ham Tart** easily made with puff pastry.

We all need a few quick prep. meals that we can draw on when we either don’t have the time, energy or both to create a nutritious and tasty meal. All of my pizza recipes contain less fat that delivery pizzas. That said, sometimes that really is the only option!

While in a perfect world I would have a freezer full of homemade pasta bakes, casseroles and the like, sometimes it’s nice to have a treat. Homemade pizza always feels like a treat simply because it takes so little effort to make and our children are always ready to help.

As the weather cools and we rediscover the urge to cook and bake again, enjoy it. Have fun in your kitchens creating your own very special feasts.

Since #NationalPizzaWeek is from 5th – 11th January, it simply shows how versatile pizza is. Summer or Winter, any day is a good day to make, bake and share pizza!

Sammie xx

Wright’s Baking sent me the parmesan and sun dried tomato bread mix to try. All opinions, views, content and recipes are my own. Please see my Disclosure Policy.

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.

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

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

Easy Baking Using Seasonal Produce

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.

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

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 – serves 6

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 – I use Wyke Farm Cheese

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

Making The Shortcrust Pastry Tart Case

Preheat the oven to 220C/200C fan, gas mark 7, 425F.

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!!

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.

Assembling The Smoked Bacon Asparagus Quiche

Reduce the oven temperature to 200C/180C fan, gas mark 6, 400F.
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.

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.

Baking The Quiche

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.

Serving And Storing The Quiche

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.

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

Feta Red Onion Marmalade Quiche

Spicey Sausage Rolls

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. Since the heart 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.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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.

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

Because 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.

Soup for any season

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

Also 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.

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.

Seasonal comfort in a bowl

Following some initial research I have found that there isn’t actually 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, seasonal ingredients that you can afford.

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

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

While 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: Making the soup

First of all 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.

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.

Make ahead and freeze

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.

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

Carrot Soup

While 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. As a result this recipe contains a mere 6 rashers of bacon and feeds six people. And 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

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Roasted Garlic Butternut Squash Soup

Finally Spring is 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. Also, 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!

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.

Living In The Real World

I am really working on trying to eat seasonally. While we did belong to a veg box scheme, with my health and body dictating what I am able to do during the day, too much was being wasted. And 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. Because, in our Instagram shiny, perfect world, it can lead to people feeling inadequate or broken. Whereas real life can be messy as well as beautiful. Health problems, relationship difficulties, family problems, financial issues. There’s a whole host of stuff that goes on ‘behind the scenes’ – I am generalising. While hubby and I are happy, we still have to deal with a lot, together. And I’m sure we are not alone.

Comforting Food

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.

Also this the easiest soup to make and the flavour is out of this world good. Besides, who knew butternut squash could have so much more flavour, simply 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. Yet 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 – I use Maldon. and freshly ground black pepper

Optional – Parsely and Double Cream to serve

Method: Preheat the oven to 200C/180C fan, gas mark 6, 400F.

Preparing And Roasting The Ingredients

First of all, 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.

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.

Place the baking tray into the oven and allow to roast for 25 minutes.
While 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.
As soon as it is cooked remove the baking tray from the oven.

Making The Roasted Garlic Butternut Squash Soup

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.
Also, if the soup is too thick add a little extra hot water until the desired consistency is reached.

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

Make Ahead And Freeze!

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. 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. While the oven is on, it makes sense to pop in two baking trays. And 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.

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

Roast Chicken Noodle Soup

Leek and Potato Soup

Carrot Soup

Do you sometimes need a warm hug?

And what is your go to comforting food?

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

So, 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

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

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Carrot Soup

Hello and thanks for popping by. Autumn is most definitely here and with it the very changeable weather. While one minute there are blue skies and warming sunshine only to vanish, in a flash of lightening, to deep grey clouds, swirling winds and cold, drenching rain. In fact, autumnal weather has all the consistency of a teenager’s mood swings! Yet, one thing that is guareented to brighten the dreariest day is this vibrant orange, Carrot Soup by my very talented and beautiful friend Liz.

Liz and I ‘met’ over on Twitter. Because we are both newbies to the blogging and Tweeting world, I guess we found a kindred spirit in each other. While Liz no longer blogs on her site Teta Lizza, she can be found on Instagram as @teta_lizza. Rather than blogging on her site, she now shares plant based recipes on her Instagram account.

Carrot Soup with some crumbled Stilton cheese.

I will be forever thankful to Liz for allowing me to create and post this Carrot Soup. While the subtle hint of ginger gently warms you through as you consume this delicious soup. Also the beautiful sweetness of the carrots contrasts with the sharp, salty, Stilton, crumbled into the middle. Alternatively, Liz uses Parsley to garnish her soup and that too would be delicious, as would a swirl of cream, dollop of creme fraiche…. the garnishing possibilities are endless. And it’s important to mention that without garnish, this soup is entirely delicious on it’s own. Especially if it is accompanied by nothing more than a good, thick, slice of bread, for dunking and mopping!

Recipe : Serves four portions of Carrot Soup

1tbsp Olive Oil – I use Filippo Berio

1 Medium Onion diced

450g/1lb Carrots – peeled and medium diced

1 Large Potato – baking sized, peeled and medium diced

1tsp Fresh Grated Ginger

1 litre/Approx 2pints Water

1 Vegetable Stock Cube – if not making vegetarian version, a chicken stock cube is fine

Salt and Freshly Ground Pepper to season

Stilton Cheese to garnish – optional

Method :

Making The Soup

First of all, pour the Olive Oil into a heavy based pan, over a medium heat.
Add the diced onions and a small sprinkle (1/4tsp) of salt.
Sauté the onions until soft and translucent – adding the salt will help stop them browning.

Add the carrots and potatoes to the softened onions.

Stir the vegetables over a medium/low heat for a minute.

Grate 1tsp of fresh ginger and add to the pan.

Add the freshly grated ginger to the saucepan.

Add the water and stock cube to the vegetables.

Finally pour the water over the vegetables.
Add a good grinding of black pepper.
I wouldn’t add any additional salt at this stage as the stock cube contains salt.
Bring the soup to a boil, then reduce the heat and allow the soup, covered with a lid, to simmer for half an hour.
As soon as the soup has finished cooking move the pan off of the heat.

Purée the soup using a hand blender. Alternatively, cool the soup and purée in a blender.

Carrot Soup have a final taste and adjust the seasoning if necessary.

Finally serve the Carrot Soup ladled into warmed bowls and garnished with some crumbled Stilton Cheese (unless you are making the soup for vegans) and thick slices of homemade bread.

This Carrot Soup warms you right through. Also it is perfect for lunch after a long walk, admiring the changing colours of the season and kicking through the fallen leaves.

If you have enjoyed this recipe for Carrot Soup you may also like these:

Roasted Garlic Butternut Squash Soup

Warming Winter Vegetable Soup

Winter Warming Vegetable Soup served in a bowl — Winter Warming Vegetable Soup – also vegan

Creamy Low Fat Mushroom Soup

I am such a fan of soup. While it can be a quick, warming, light lunch, it can also serve as a substantial meal. Adding tasty, rustic, homemade bread such as my Crunchy Seeded Bread and also some tasty cheese, turns this simple bowl into a heart warming feast. And it’s easy to double up on ingredients if you are feeding a crowd.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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!

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

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.

Divide the diced ham between the two mushrooms.

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.

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.

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

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