Archive for the ‘Dinner party’ Category

Black pudding stuffed mushrooms with spinach

These are the perfect starter. Two per person should be amazing, and we all know how incredibly fast and lightly spinach gets portioned off. I often find spinach is either a great or an awful starter. As raw salad leaves there is too much per person (so much chewing!) yet when wilted, it’s a-bite-a-person affair! No happy medium. However, in this recipe you do need that bit of green and something to surprise the tastebuds every few mouthfuls, not least because of the indulgence of mushroom-topped with black pudding-slathered in melted cheese… in that order!

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Butterscotch, Oreo and banana chilled cheesecake

I recently got a huge craving for Oreo cookies. Those typical American treats, of the ‘milk and..’ kind. Oreos are deliciously satsifying, with a crumbly, chocolate biscuit and a sweet frosted filling. What I love about them is that suspicious tang that they have, almost salty or something. I’m sure that’s additives or preservatives or something, but the less I know to interrupt the enjoyment, the better!

What I craved was not a single oreo, but something more, an Oreo dessert. I thought about it for a while, yet couldn’t quite find enough inspiration to really think outside the box. So I developed an idea to use Oreo as a base for something, and what could be a simpler? A cheesecake.

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Easy Autumnal stuffed mushrooms

This recipe comes from the most recent Sunday Times Style magazine, though i’ve adapted it a little bit! Stuffed mushrooms are packed full of flavour. I’ve used large organic mushrooms, as opposed to Portobello mushrooms (which the recipe dicatates to use). You can use either, the smaller ones are great for finger food as they seem quite large when you buy them raw but once in the oven they tend to shrink quite a bit. The Portobello mushrooms are great as a side or spruced up as the centrepiece of a main course.

I love how the parsley is such a big part of this recipe, not only for the fact I got to use my new mezzaluna but because the parsley has so much more flavour and bite than breadcrumbs has. Many stuffed vegetable recipes come loaded with starchy, stodgy breadcrumbs whereas this is mildly bloat-inducing and very fresh tasting.

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