Spinach Leaf Creamy Pesto

Since in Lockdown I’ve had the chance to build & plant my first proper Vegetable Beds and today was my first harvest of my Radishes….yummy! There is nothing better than homegrown fresh food. The obvious choice is a salad as radishes are just so refreshing and add that bit of crunch. Did you know you can eat the leaves also? Chop them up add to potatoes or pasta or make a pesto!

Left Over Radish leaves – 2 handfuls approx

1 Garlic Clove

1 tbsp pistachios

30g Grated Cheese (Parmesan)

2 tbsp olive oil – good quality one for best flavour

2 tbsp creme fraiche

Salt & pepper

  1. Thoroughly wash the green leaves and put into a blender or food processor along with the rest of the ingredients and blitz until smooth, if too thick add a little more olive oil.

I used mine to make a lovely radish & avocado salad for lunch. I will probably use the rest for some pasta later on in week. Cover and store in fridge for max 3 days.


Delicious Creamy Cheese Puff Twists!

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I had some left over Pastry and creme Fraiche……….oh what to do………Creamy Cheese Puffs….oh yes that is the answer….these are absolutely delicious! Perfect for my lazy comfort Sunday afternoon.

 

1 Roll of lighter Puff Pastry

1 tub of creme fraiche (I only used half a tub)

Grated Chedder Cheese

1 egg beaten for glazing.

 

  1. Roll out pastry sheet and brush with egg, cover half with the creme fraiche (you could of course use cream cheese too)  Make sure not to put too much in or it will run out, just a light covering. Use back of a spoon to even out.                                                                                                             20160207_151651_resized
  2. Sprinkle grated cheese on top of creme fraiche evenly.                             20160207_151750_resized
  3. Fold over the pastry to make a parcel, press down around all the edges. The cut into strips about 2.5cm wide. 20160207_152129_resized
  4. Place a baking sheet onto a baking tray and preheat oven to 180 deg.
  5. Holding both ends of the strips gently twist in opposite direction to create your twist. Lay onto baking sheet and glaze with remaining egg mixture.   Place into warm oven and bake for approx 25 minutes.                              20160207_152505_resized
  6. Make yourself a cuppa and watch the magic happen! 20160207_152925_resized
  7. Remove, allow to cool for a few minutes as they will be roasting hot in the middle. Simply Enjoy! Yummy!

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Mushroom and Red wine Steak sauce

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Our Saturday night is normally Steak night, after a while I am always looking for a change and as I love mushrooms and Red wine I thought I would try my hand at a homemade steak sauce instead of buying one. I have to admit this is pretty delicious and rich in flavour.

Serves 2

2 Shallots – sliced
4 tbsp olive oil
4 Chestnut mushrooms – sliced – I love our Scottish ones by Sainsburys, loads of flavour.

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1 tsp garlic
1 tsp rosemary
4 tbsp balsamic vinegar
50ml red wine
50ml beef stock
2 tbsp creme fraiche
1 knob butter

 

  1. Saute the shallots in a pan with oil
  2. Season with black cracked pepper, garlic and rosemary
  3. Add the knob of butter, melt, then add in the mushrooms, cook for few mins.
  4. Pour in the balsamic vinegar until it turns into a syrup                                                                  20160206_170019_resized_1
  5. Pour in the wine and reduce by 2 thirds                                                                                                 20160206_170113_resized_1
  6. Pour in the beef stock and bring to the boil, simmer for a few mins.
  7. Add in the creme fraiche and stir through. Serve. Yummy!  20160206_170508_resized

NOTE: You could use Beef Stock instead of Creme Fraiche if you don’t want it creamy.

 

Nutrition Facts
Mushroom and Red wine Steak sauce

Servings Per Recipe: 2

Amount Per Serving

Calories: 349

  • Total Fat: 33 g
  •     Saturated Fat: 7.4 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 15.4 mg
  • Sodium: 113.4 mg
  • Total Carbs: 10.6 g
  •     Dietary Fiber: 1.3 g
  •     Sugars: 6.6 g
  • Protein: 1.9 g

 


Chicken, Bacon and Leek Stew with creamy mash

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Serves 2

1 x Chicken Breast – cut into small chunks

4 rashers of smoked Bacon – chopped

1 leek – sliced

50ml chicken stock

150ml milk

salt and pepper to taste

1 tbsp coriander

oil for frying

100 g green beans trimmed and chopped

1 onion – chopped finely

75ml creme fraiche

2 Bay leaves

2-3 potatoes – peeled and cubed

Chicken Stew:-

1. Lightly brown the chicken in a pan, add in the bacon and brown further, add in the onion and brown, add in the leeks and cook for a further few mins.

2. Add salt, pepper to taste.

3. Pour in chicken stock and 100 ml milk and bring to the boil, add in green beans and drop in Bay leaves, then reduce to simmer for approx 30 mins.

4. Add in coriander and 50 ml creme fraiche and cook through for a further 5 mins. If your sauce needs thickened add a little flour (or cornflour) and mix.

Creamy Potatoes:-

1. Bring to the boil the potatoes until soft. Drain and mash.

2. Add in 2 tbsp butter, 50ml milk and 2 tbsp creme fraiche and mash up well until smooth and creamy.

Serve both on plate….yum!