Galit made her Mushroom and Cheese Tarts the other day. Kath Wattam, who was visiting, said “Galit’s mushroom pastries are *SO GOOD*. I don’t think I’ve ever tasted a better combination of mushrooms, pastry and eggs, and I’ve tried a lot of them.”
Simple but tasty recipe that can form that basis for a dish of vegetables or pasta, either on hob or baked in the oven.
Galit decided to put on a vegetarian Mexican dinner party. Bean burritos are a standard at our home but we wanted something extra. These empanadas have a creamy, sweet and salty filling. There is a bit of work in the pastry but it has a great texture and flavour – exactly what I want.
We’ve made these a couple of times as a starter. They look and taste great. They also have the advantage that they’re gluten free as they lack wheat. In both recipes the vegetables and eggs provide the bulk. Each recipe makes 12 mini-muffins, which is convenient as mini-muffin trays usually hold 24. If you don’t ...
Fantastic and so simple to make. When used with Gnocchi it serves about 3, in which case also serve with with Rocket Salad and fresh Bread.
Interesting combination of cheese and beans. Serve with Spaghetti alla Putanesca.
This is a variation of a recipe I’ve been using for years. The result is tasty, simple and looks good. Although enchiladas are meant to be made with tortillas I usually use crepes. The filling and sauce can all be made before hand; just leave the assembly to the last moment. The quantities given below ...
Good for a heavy main. Accompany with fresh salad. Note, it doesn’t require salt because of the Feta.
Manolito’s was a Tex-Mex restaurant in my home town. Sue Dempsey smuggled out a couple of recipes. Chile Con Queso literally means chilli with cheese. This recipe is yum, but rich. Very rich.
Marie Hodges served this up at one of my dinner parties. Fattening but yum.