Stuffed Mushroom Caps

I kind a have love / hate relationship with mushrooms. I remember few years ago I used to eat them quite often. But when I was pregnant with my son, I absolutely hated any kind of mushrooms. So I stopped buying them for almost a year. If you think I am kidding, than you are wrong. There was no mushroom in my kitchen for a year. None, zero, zilch.  I just could not stand them. Crazy, isn’t it?

Foodbuzz 24x24 : Celebrating the Spring {Farmers Market Lunch Party}

Days are getting longer, sun is shining brighter and air smells somehow fresher. Spring is here.

 

For me spring is about simplicity. Enjoying warmer weather. Taking everything slowly and recharging myself through the food I am eating. 

Comforting stews and filling casseroles are replaces with easy, fresh, no-fuss meals.

In spring our meals are quick and easy as most our free time we enjoy to spend outside. Grasping for every sunny day Ireland gives us as no one knows when it’s going to start rain or how long it’s going last.

 

There are no better way to celebrate first sunny spring days but with close friends and family. Gathering around a table and carelessly chatting just about anything and eating delicious food. 

Yesterday I gathered my close friends to have a very special meal with me.  Why special? Because I am happy to say that I was chosen by Foodbuzz to be part of the monthly event they host, called 24x24. 

The menu was simple. The day was wonderful. And needless to say we had great time.

 

Caprece Bites

Prep time : 20 min

(Serves 4)

Ingredients:

300 g cherry tomatoes, halved

7 fresh mozzarella balls, cut in thirds

50 g basil leaves

25 g olive oil

Salt, pepper to taste

Skewers

Method:

Thread 1 tomato half then 1 piece of mozzarella cheese, and then another tomato half onto each skewer.  Set aside.

Blend together basil leaves, olive oil, salt and pepper. Drizzle oil mixture over skewers. Place skewers in a serving dish.

Leek and Goats cheese Tartlettes

 Prep time :  20 min

Cooking time : 40 min

(Serves 4)

Ingredients:

250 g shortcrust pastry

1 tbs butter

1 leek, washed and chopped

2 garlic cloves, chopped

100 g goats cheese, crumbled

2 eggs, lightly beaten

100 g single cream

Salt, pepper to taste

Method:

Preheat oven to 180⁰C. Grease 4 tart tins (approx 12 cm diameter).

On a lightly floured surface roll out the dough then line tart tins. With a fork prick the pastry, line with parchment paper and fill with baking beans. Bake for 10 minutes.

Meanwhile, in a frying pan melt 1tbs butter. Add leeks and garlic, sauté for 5 min or until tender.

In a bowl combine goats cheese, eggs and cream. Season with salt and pepper.

Remove the paper and beans from the tarts. Fill each tart with the leek mix and pour in egg mixture.

Bake for 15-20 minutes or until ready. Serve warm.

 

Creamy Broccoli Soup

Prep time : 15 min

Cooking time : 35 min

(Serves 4)

Ingredients:

1 tbs olive oil

1 garlic clove, chopped

1 onion, chopped

450 g broccoli florets

1 potato, chopped

600 ml chicken stock

1 bay leaf

Salt, pepper to taste

Cream to serve

Method:

In a medium size pan heat up oil, add onion and garlic and sauté for 2-3 minutes. Add broccoli florets, potato and continue to sauté foe another 2 minutes.

Pour in chicken stock, add bay leaf. Bring it to a boil then reduce heat and simmer for 20-25 minutes or until broccoli is tender.

Remove bay leaf, season if required. Transfer to a blender and blend until smooth then return to the pan.

Gently heat the soup then divide among 4 bowls. Serve with cream.

Quick Blueberry Cheesecake

Prep time : 20 min

(Serves 4)

Ingredients:

60 g butter, melted

50 g ground almond

10 shortbread biscuits, crushed

300 g cream cheese

50 g blueberries, crushed

2 tbs vanilla sugar

150 g blueberries

Method:

Mix butter, almonds and crushed biscuits. Divide between 4 glasses.

In a bowl combine cream cheese, sugar and crushed blueberries.  Divide between glasses. Top with blueberries. Refrigerate until ready to use.

Refreshing Mint Lemonade

Prep time : 10 min

(Serves 4 )

Ingredients:

Juice of 4 lemons

40 stalks of fresh mint

5 tbs honey

20 Ice cubes

4 lemon slices to serve

Mint leaves to serve

Method:

Remove mint leaves from the stalks.  Place lemon juice, mint leaves and honey in a blender. Blend until smooth.

Divide ice cubes among 4 glasses. Pour in mint lemonade into the glasses.

Serve with lemon slices and mint.

Baked Passion fruit Cheesecake with Vanilla Raspberry Sauce

Whether you would like to impress your guests or just want to make your day more excited, you can't go wrong with this mouth-watering cheesecake.

It is no crust baked cheesecake with a lusciously smooth and rich texture -no words can describe it- you just have to try it!

(Serves 10)

Ingredients:

400 gram cream cheese, at room temperature

150 ml cream (35%), at room temperature

200 gram cottage cheese, at room temperature

150 gram flour, sieved

3 passion fruit pulp

½ teaspoon vanilla essence

3 eggs, at room temperature

150 gram sugar

Raspberry Sauce:

200 gram raspberries

100 ml water

50 gram sugar

1 teaspoon vanilla sugar

Method:

Preheat oven to 160 degrees C. Grease 24 cm baking form.

In a large mixing bowl combine cream cheese, cottage cheese and sugar; mix until smooth then gradually add flour.

Add eggs one at a time, mix well. Then add cream, vanilla essence and passion fruit. Mix until everything is well combined and smooth.

Pour filling into the baking form and bake for 1 hour and 10 minutes or until firm. Leave to cool in the form then refrigerate for at least 3 hours or preferably overnight.

Raspberry Sauce:

Place all ingredients in medium saucepan, bring it to a boil then reduce heat and simmer for about 5 minutes.