Sweet potato and mushroom cheesy bake

I had a load of sweet potatoes, and a carton of mushrooms - and, found a recipe for a bake on Abel and Cole's website - so I nicked it... and adapted it to what I have got in.  The result was delicious - even the veg dodger was satisfied.

Shallots

Olive oil

Sweet potato

Potato

Garlic

Stock

Plain flour

Soya milk

Cheddar

Wholegrain mustard

Spinach

Breadcrumbs

1.  Sautee chopped shallots in olive oil, add garlic.

2.  Add peeled and cubed sweet potato and potato, then add chopped mushrooms.

3.  Sautee briefly, then add stock and simmer until the vegetables are nearly tender, add spinach and allow to wilt, stir in.

4.  When the veg are tender and the stock has been reduced add a couple of spoons of flour and stir to coat the vegetables.

5.  Add the soya milk and simmer as it thickens, then stir in grated cheese and a spoonful of wholegrain mustard.

6.  Transfer to an over dish.

7.  Mix breadcrumbs with grated cheese and sprinkle over the top.

8.  Serve, scoff - we had a rocket salad with it.

Baked potato with romanesco and mushroom cheese

It looks like a mountain of mush, but it was really tasty.

Meat eaters had a bit of chorizo, veggies didn't ...

All ingredients (except soya milk) available from Todmorden Market.  Cheddar from The Crumbly Cheese, olive oil, mustard, gf flour and chorizo from The Mediterranean Pantry.  Veg from Garry outside.

Potatoes
Olive oil
Onion
Mushrooms
Romanesco (or cauliflower)
Wholegrain mustard
Flour (GF for us)
Soya milk
Cheddar ... lots
Chorizo

1.  Prick the potatoes with a fork, rub over with olive oil and bake.
2.  Sautee onion in olive oil, when soft add mushrooms.
3.  Steam the romanesco.
4.  Make the cheese sauce by adding a spoonful of flour to the mushroom mixture, mix until it has disappeared into the veg, then add a a spoonful of mustard and the milk (soya for us), mix until a sauce forms.
5.  Add grated cheese to the sauce, stir in the romanesco and put in the oven until potatoes are ready.
6.  At the last minute fry chorizo for the meat eaters.

Mushroom, spinach and tallegio paccheri

I have some fabulous, unusual pasta shapes on the stall, and thought I would try some tonight.  Stuffed pasta seemed a plan, so I chose paccheri - the shorter tubes make it easier to stuff than cannelloni.

So, with tallegio, parmesan and cheddar from The Crumbly Cheese - another mediterranean triumph, all sourced from Todmorden market.

Olive oil
Garlic
Mushrooms
Spinach
Tomatoes
Chili flakes
Paccheri
Cheddar
Parmesan
Salad leaves
Balsamic glaze

1.  Put the water on to boil for the pasta, put the pasta in as soon as it comes to the boil.  Turn the oven on to heat to medium.
2.  In two frying pans heat olive oil - in one, sautee some onions until soft,  then add garlic.  This is the beginning of the tomato topping.  Add chopped tomatoes (or a tin) and a small pinch of chili flakes when the onions are soft, keep over a gentle heat as the tomatoes break down.
3.  In the other frying pan gently fry chopped onions, with plenty of garlic and a good grind of black pepper.  Add chopped mushrooms.  When they are soft, add the spinach to wilt on top.
4. Cut the rind of the tallegio, and break into pieces into the mushroom mix, stir in until it melts.  Turn the heat off under both pans.
5.  Drain the pasta.  Allow to cool, so that you can handle it.
6.  Stuff the pasta tubes with the mushroom mix and layer into an oven dish.
7.  Spread the tomato sauce over the pasta.  Grate over some cheddar and parmesan, and bake for 20 minutes, until the top is golden.
8.  Serve with a simple salad of salad leaves tossed in extra virgin olive oil and balsamic glaze.

A very british risotto

Ricey stuff was the plea - so ricey stuff was found.  but I tried to up its ante a bit.  We didn't have anything exotic in the fridge - it's not asparagus season after all - so - "a very british risotto" came to be.  I used olive oil - it could have easily been rape seed oil.  I used italian wine, because it was open - it could have been from the UK, or even cider if you had some.  But, is there any rice grown in the UK?  I don't know of any - I suppose you could use barley to make it totally domestic, but I had rice in the cupboard so used that.  However, the other ingredients - leek, celery, bacon, mushrooms, peas and cheese were all sourced locally. So - sauteed chopped leeks and celery for about 5 minutes in olive oil - stirring to prevent sticking.  When a bit soft add rice and turn until every grain is covered in a film of oil.  Add a glass of white wine.  Then stir in 2 good handfuls of chopped mushrooms and a handful (4 decent rashers) of chopped bacon - add some mixed herbs.  When wine has almost all been incorporated add a cup of chicken stock.  The risotto will probably take about 2 pints of stock in about 5 stages - keep stirring, let it absorb and taste.  Season and taste as you go through - I added a teaspoon or so of mushroom ketchup (available in Sainsbugs and other supermarkets) - but you could add marmite,  and salt and pepper - add good handful of frozen peas.  When the rice is just soft (no chalky bite, but not soggy) take it off the heat and stir in a handful of grated cheddar.  Leave to sit for 5 minutes.  Serve with grated cheddar on top.  Victim gave it 12/10 .. after STEALING mine when I went to get seconds.