A Very Full Tart

When? First cooked on the 1st February 2016

Source: Plenty by Yotam Ottolenghi

Time: 2 hours

Quantity: 4-6 people, if more than 5, maybe serve with a salad

Notes: A really simple but brilliantly delicious recipe. Forgot the thyme in the end but was still a success.




Mushroom Ragu with Polenta Squares

When? First cooked on the 28th January 2016

Source: Mediterranean Kitchen, Mediterranean Pantry, P85

Time: An hour

Quantity: Satisfying meal for four people

Notes: Added a touch of cayenne pepper to spruce up the already tasty mouse. Used all of the dried porcini mushroom liquid. The extra liquid was quickly absorbed as was the flavour! Great balance in the meal is created by these two different components. Striking colours on the plate.



Braised Borlotti Beans

When? First cooked on the 28th January 2016

Source: Mediterranean Kitchen, Mediterranean Pantry, P41

Time: 20 minutes

Quantity: Meal for one or a sharey snacky for 2 persons

Notes: I used pre-cooked canned borlotti beans. This saved a lot of time. I also added a splash of balsamic vinegar and a bit of extra rosemary to give it a bit of extra flavour. Let it simmer for a good period so all the flavours are absorbed. This is delicious! A tasty, quick snack. YUM!



Stuffed Mushrooms

When? First cooked on the 27th January 2016

Source: Mediterranean Kitchen Cookbook, Market Garden Section, P83

Time: Takes around 30 minutes

Quantity: Individually it is a substantial snack or entree, if coupled with some sides it would be a main course meal.

Notes: Didn’t have spring onion, so used a regular brown onion instead and it worked a treat. Had a few on their own individually, before I had one on a toasted Iggy’s bread sandwich, coupled with avocado, goats cheese and semidried tomato. Was tasty, tasty!



awful photo 🙂