Mushroom burger to die for............

I am entering the Betta Living Vegetarian Recipe Competition, with my super Mushroom Burger.

My husband introduced meat free Monday to me.  He often complains since that he would prefer a lamb chop with it, but rules are rules.

If you've never tried the mushroom burger I would urge you to do so, it is so tasty and meaty - ironically - and its a healthy twist on a favourite dish!

Mushroom Burger

Ingredients
Olive oil
Portobella Mushroom
Cream Cheese - I use Philadelphia Light
1 Garlic clove chopped
Roll of choice
Lettuce, tomato etc. or whatever you wish to load it with!

Brush the mushroom all over, lightly, with the oil, and place under a medium grill for 6 minutes each side.   Mix the garlic into 2 tbsp of cream cheese then place the mixture around the stem.   Put mushroom back under the grill for a further 6 minutes and its done.  Load it into a roll, with whatever you like, and enjoy! :)

Thanks for reading
Annie x

Vegetable Lasagne and Face Painting, what's not to love........

My daughter went to her friends house for a playdate after school, and came back raging about what they had to eat.

So I duly texted Hannah - our multi-talented face painting artist of Glitterbox fame - to find out what they'd had.  Turns out it was a vegetable lasagne, and Scarlett had 3 helpings of it!!!  I asked for the recipe, and Hannah, being a recipe phobe, texted me what was in it.

I've since made it for all of us, the kids devoured it, and Chris loved it too, compliments indeed from my carnivore husband!   So, with permission from Hannah, here it is, just as I received it.

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Having then nosed around at what Hannah has been up to - as you do (I blame my new obsession with Facebook), I discovered some photo shoots Hannah has been involved with, and she said she was happy to share too, so have a look see below!  Puts my England flag on my blogger header to shame ha!

This was for a Valentines Day shoot Hannah did recently, photography by Jeanette Lendon (who took some fantastics pictures of my kids yesterday), and make up by Karen Snook.  

Maybe, when QPR get promoted back to the Premier League, then Hannah can paint me a nice logo - no worries Hannah, it could be a while yet!

#bringsitbacktofootball

Thanks for reading, now go make the lasagne and let me know how you go!

Annie x

Mushroom Burger to die for...........

My husband introduced meat free Monday to me.  He often complains since that he would prefer a lamb chop with it, but rules are rules.

If you've never tried the mushroom burger I would urge you to do so, it is so tasty and meaty - ironically - and its a healthy twist on a favourite dish!

Mushroom Burger

Ingredients
Olive oil
Portobella Mushroom
Cream Cheese - I use Philadelphia Light
1 Garlic clove chopped
Roll of choice
Lettuce, tomato etc. or whatever you wish to load it with!

Brush the mushroom all over, lightly, with the oil, and place under a medium grill for 6 minutes each side.   Mix the garlic into 2 tbsp of cream cheese then place the mixture around the stem.   Put mushroom back under the grill for a further 6 minutes and its done.  Load it into a roll, with whatever you like, and enjoy! :)

Annie x

Slow Cooker Cauliflower and Spinach Jalfrezi

Well it's MeatFreeMonday and I thought I'd have a play!  This was supposed to be a Balti but decided it should be Jalfrezi instead (minus Fenugreek, not my fave spice)!   I added the home-made paste to some chopped tomatoes as I feared it would be quite dry, and it turned out to be a good idea!

For the Jalfrezi Paste
Put these ingredients directly into a whizzer/blender!
2 cloves of garlic, chopped
2cm piece of ginger (or helper)
1 tsp turmeric
2 tbsp groundnut oil
2 tbsp tomato puree
1 fresh green chilli chopped
Small bunch of fresh coriander
Toast the following in a pan until popping, then pound with a pestle and mortar and add to the whizzer/blender contents!
2 tsp cumin seed
1 tsp brown mustard seed
1 tsp coriander seeds

Toasting seeds, aroma is amazing :)

Erm - whiz to a paste!  Some of the green chilli stayed still intact but I quite like that!

This now makes ups your basic Jalfrezi paste, which can be frozen for future use!

Ingredients
1 x jalfrezi paste as above
1 can of chopped tomatoes
1 onion chopped
1 large cauliflower trimmed and cut into size of your choice
1 can of green lentils drained
150g fresh spinach

Method
Put the cauliflower and lentils into the slow cooker.
Fry the onion until soft, then add the jalfrezi paste and chopped tomatos and bring to the boil
Add this to the slow cooker, stir and cook on low for 6 hours
Remove lid, stir, then add the spinach and cook for a further 30 minutes.

Serve with nann bread or rice, or whatever you like :)

Enjoy
Annie x