Ingredients
1Kg tiny new potatoes, halved
60 g butter
1tbsp olive oil
2 cloves garlic, crushed
1 tsp pepper
4 bacon rashers, chopped coarsely
2 tbsp finely chopped basil
200g fetta cheese, chopped coarsely
100g baby spinach leaves
Method
Preheat oven to very hot. Combine potatoes in a large baking dish with butter, oil, garlic and pepper bake uncovered, in very hot oven about 30 mins or until potatoes are browned, crisp and tender, turning potatoes occasionally during cooking.
Meanwhile, cook bacon in a large heated frying pan, stirring, until crisp, Combine potatoes in a large bowl with bacon, basil, cheese and spinach, toss gently until combined.
Serve and enjoy xx
Tuesday, 10 August 2010
Mushroom bites with aioli the verdict.
These mushrooms are amazing, but the best quality mushrooms you can it will taste much better. I got a great response from my boyfriend and his family. I make these all the time....please try them out and tell me what you think.
Mushroom bites with aioli.
ingredients:
115 g/4 oz fresh white bread
2 tbsp freshly grated Parmesan cheese
2 egg whites
225 g/ 8 oz button mushrooms
AIOLI:
4 garlic cloves
salt and pepper
2 egg yolks
225 ml/8 fl oz extra virgin olive oil.
Method:
Preheat the oven to 190c/375c/gas mark 5. To make the aioli, put the garlic in a bowl, add a pinch of slat and mash with the back of a spoon. Add the egg yolks and beat with an electric whisk for 30 seconds, or until creamy. Start beating in the oil, one drop at a time. as the mixture begins to thicken, add the oil in a steady stream, beating constantly. Season to taste with salt an pepper, cover the bowl with cling film and chill in the fridge until needed.
Line a large baking sheet with baking paper. Grate the bread into breadcrumbs and place them in a bowl with the Parmesan cheese. lightly whisk the egg whites in a separate bowl, then dip each mushroom first into the egg whites, then into the the breadcrumbs and place on the baking sheet.
bake in the oven for 15 minutes or until the coating is is crisp and golden. Serve immediately with the Aioli.
Enjoy xx
115 g/4 oz fresh white bread
2 tbsp freshly grated Parmesan cheese
2 egg whites
225 g/ 8 oz button mushrooms
AIOLI:
4 garlic cloves
salt and pepper
2 egg yolks
225 ml/8 fl oz extra virgin olive oil.
Method:
Preheat the oven to 190c/375c/gas mark 5. To make the aioli, put the garlic in a bowl, add a pinch of slat and mash with the back of a spoon. Add the egg yolks and beat with an electric whisk for 30 seconds, or until creamy. Start beating in the oil, one drop at a time. as the mixture begins to thicken, add the oil in a steady stream, beating constantly. Season to taste with salt an pepper, cover the bowl with cling film and chill in the fridge until needed.
Line a large baking sheet with baking paper. Grate the bread into breadcrumbs and place them in a bowl with the Parmesan cheese. lightly whisk the egg whites in a separate bowl, then dip each mushroom first into the egg whites, then into the the breadcrumbs and place on the baking sheet.
bake in the oven for 15 minutes or until the coating is is crisp and golden. Serve immediately with the Aioli.
Enjoy xx
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