The perfect weeknight meal, my mushroom, brie and spinach pie is easy and delicious , with the richness of the mushroom and brie balanced by the fresh baby spinach and aromatic rosemary leaves. With only 8 ingredients, it’s quick to prep and get into the oven.
And you can use ready made puff pastry sheets, pre-packed sliced mushrooms and garlic paste, for a perfect result with minimal effort.
This recipe is based on a Pampas Pastry recipe that I’ve had for years. If you make too much filling for the pie case, you can refrigerate it for a day or two and use it in an omelette. It’s good for lunch, supper or dinner and only takes 10 mins to prep. Read more →
TGIF peeps!
Today’s cocktail will take you through from Friday night to Saturday brunch, with just one little change. Our cocktail today is a Mimosa; a champagne-based cocktail with orange juice and triple sec. Try pairing it with Honey Baked Brie with Rosemary or Baked Brie en Croute, served with crusty bread. Read more →
Today I’m sharing a family favourite – avocado pastries. Make this dish your own by changing the fillings to suit your own taste, making it as elegant or as casual as you like. Read more →
Here are 9 vegetarian risottos including an avocado risotto, one based on gluten-free stock and a luxurious creamy brie and mushroom risotto.
What’s your favourite risotto? Read more →
Prepare my croissant breakfast casserole in 10 minutes. Leave in the fridge overnight and bake for 30 mins the next morning.
Serve with a fresh fruit platter for the ultimate make-ahead breakfast or brunch.
Here are 20 vegetarian pizzas that are so full of flavour your die-hard meat lovers won’t even miss their salami or ham.
