Beetroot, Mushroom and Dill Canapés for Hoots Snacks.
Makes: Approx 30 Ingredients: Hoots Snacks 150g / 5oz vacuum-packed beetroot, roughly chopped 3 tablespoons crème fraîche 120g / 4oz ricotta Small bunch dill, half roughly chopped 40g / 1½oz butter 250g / 9oz button mushrooms, sliced 3 garlic cloves, finely chopped Method: 1. Place the beetroot, crème fraîche and ricotta cheese into a medium bowl and pulse with a handheld food blender until it appears smooth and evenly blended. Season according to taste, stir and ... Continue Reading
Hoots Snacks invited me to create a canapé or dipping recipe using one of their 5 baked wholegrain snacks which are available in either salt & pepper, smoked bacon, salt & vinegar, pickled onion or cheese & onion and are both suitable for vegetarians and vegans. I decided to use the salt & pepper snack and created a recipe using beetroot, mushrooms and dill. The topping also works really well with gluten-free toast or crostini if following a free from diet. The recipe ... Continue Reading
Savoury tuiles with beetroot cream, mushrooms and dill (GF).
These distinct festive nibbles are sure to catch your eye over the Christmas period and get the thumbs up if you are coeliac or following a gluten-free diet. The savoury tuiles are peppered with black sesame seeds and filled with neon pink beetroot cream, topped with sautéed button mushrooms and dill. Makes: Approx 18-20 Tuile Ingredients: 65g / 2½oz plain flour, (I used gluten-free plain flour) 15g / 1oz caster sugar 1 teaspoon salt 115g / 4oz butter, softened 2 large ... Continue Reading
The Telegraph: Featuring My Duck Stuffed With Mushrooms And Chestnuts (GF).
This weekend my duck stuffed with mushrooms and chestnuts recipe appears in The Telegraph. You can read more here and the recipe is below. Serves: 2 This recipe is packed with lots of robust flavours from the chestnuts and shiitake mushrooms and works well with either duck, goose, grouse, lamb or pork which are all in season now. Ingredients: 2 duck breasts 1 tablespoon butter 1/2 onion, finely chopped 1 clove garlic, peeled and minced 10 chestnuts, cooked, peeled and ... Continue Reading
Wild Mushrooms On Toast (GF)
Makes: 6 Toasts This recipe is really quick to make and great to make if you need to whip up a few savoury gluten-free treats last minute. I used a variety of wild mushrooms but you can adapt it to what ever you have in your fridge. Ingredients: 3 slices of gluten-free bread 1 tablespoon olive oil 125g / 4½ oz wild mushrooms, sliced 1 garlic clove, minced 1 dessert spoon crème fraiche 1 dessert spoon flat leaf parsley, finely chopped Black pepper, to season Pre-heat ... Continue Reading