Prosecco, Strawberries, Afternoon Tea?

Chestnut Mushroom And Watercress Stroganoff With Giant Wild Rice


Chestnut Mushroom And Watercress Stroganoff With Giant Wild Rice.

Look forward to the change in the season, the different flavours it brings and enjoy cosy nights in with family, friends and good food!

Chestnut Mushroom And Watercress Stroganoff With Giant Wild Rice
Chestnut Mushroom And Watercress Stroganoff With Giant Wild Rice

How To Make Chestnut Mushroom And Watercress Stroganoff With Giant Wild Rice.

Prep time: 20 minutes
Cooking time: 45 minutes

Serves 4

Ingredients:
  • 500g chestnut mushrooms, thickly sliced
  • 1 x 85g bag watercress
  • 1 medium onion, finely sliced
  • 2 cloves garlic, finely chopped
  • 1 tsp smoked paprika
  • 1 tsp chilli powder
  • 50ml dry white wine
  • 2 tbsp tomato puree
  • 100ml hot vegetable stock
  • 100ml double cream
  • 1 knob butter
  • 1 tbsp vegetable oil
  • 250g giant wild rice
  • Salt and black pepper

Chestnut Mushroom And Watercress Stroganoff With Giant Wild Rice

Method:
  1. First, cook the wild rice according to packet instructions. If giant wild rice is not available, then you can substitute with Basmati or long grain rice instead.
  2. Heat the oil in a large pan and add in the butter. Once the butter is foaming add in the onions and a good pinch of salt, frying on medium heat for 5 minutes. Add in the mushrooms and garlic, continuing to fry until the mushrooms are cooked and the onions are softened.
  3. Add in the paprika, chilli powder, and white wine, then bring to a simmer. Stir in the tomato puree, vegetable stock, and cream, then continue to simmer for 10 minutes, or until liquid has reduced by a third.
  4. Once the rice is cooked, take a handful of the watercress, roughly chop and stir through the rice. Stir the remaining watercress into the stroganoff. Taste the sauce, then add salt and pepper if needed. Serve along with the giant wild rice.

Chestnut Mushroom And Watercress Stroganoff With Giant Wild Rice
Chestnut Mushroom And Watercress Stroganoff With Giant Wild Rice

Chestnut Mushroom And Watercress Stroganoff With Giant Wild Rice.

Recipe courtesy of Watercress. For more recipe inspiration and to find out more about the health benefits of watercress, visit Watercress.


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Baked Pumpkin and Watercress Fondue: Autumn Comfort Foods



Baked Pumpkin and Watercress Fondue.

Autumn comfort foods with Watercress.

Baked Pumpkin and Watercress Fondue. Autumn comfort foods with Watercress.
Baked Pumpkin and Watercress Fondue: Autumn Comfort Foods
Baked Pumpkin and Watercress Fondue: Autumn Comfort Foods

We may have said goodbye to summer, packed away our shorts, and come to realise that winter is just around the corner, but there’s no reason to feel gloomy about what’s on the menu at this time of year.

Autumn is often cited as the best season for food, with its abundance of produce and fresh flavours. So, enjoy Autumn, and fall for the taste of watercress with these wonderfully warming recipes; they’re simple and speedy to make, packed full of vitamins and minerals and bursting with flavour.

Autumn is also a time to be preparing for winter and protecting our bodies from the colds and flus that are rife. Foods rich in Vitamin C, Vitamin E and Vitamin B6 help to boost the immune system and guess what, gram for gram watercress contains more Vitamin C than oranges and more Vitamin E than broccoli (as well as more calcium than milk and more folate than banana!).

Enjoying these recipes won’t just be a treat for the taste buds but will help to keep you healthy going into winter too!

So, look forward to the change in the season, the different flavours it brings and enjoy cosy nights in with family, friends and good food!

Baked Pumpkin and Watercress Fondue:

Prep time: 15 minutes
Cooking time: 1 hour 30 minutes
Serves 4 as a starter or snack

Ingredients:
  • 1 small pumpkin
  • 30g watercress, roughly chopped
  • 2 small shallots, finely diced
  • 1 garlic clove, finely chopped
  • 150g grated mature cheddar
  • 150g grated gruyère
  • 150g grated Emmental
  • 25g plain flour (or use cornflour for gluten free)
  • 50ml dry white wine
  • 150g crème fraiche
  • Freshly ground black pepper

To Serve (optional):
  • Crusty bread
  • Roasted vegetables
  • Roasted baby potatoes

Baked Pumpkin and Watercress Fondue: Autumn Comfort Foods
Baked Pumpkin and Watercress Fondue: Autumn Comfort Foods


Method:
  1. Pre-heat the oven to 170ᵒC. Take a sharp knife and carefully remove the ‘lid’ of the pumpkin, keeping to one side. Scoop out the seeds and stringy insides from the pumpkin, leaving the edible flesh intact. Put the lid back on the pumpkin and place onto an oven tray. Roast the pumpkin in the oven for around 45 minutes, or until the flesh is just cooked through. Remove from the oven and allow to cool while you make up the fondue mixture.
  2. Take a large mixing bowl and add in the grated cheese, watercress and plain flour. Mix together thoroughly so that the cheese and watercress are evenly coated with a fine layer of flour. In a separate bowl, mix together the crème fraiche, white wine, shallot and garlic, along with a little ground black pepper (to taste). Combine the cheese mixture and the crème fraîche, then take a spoon and carefully fill up the pumpkin with the cheesy mix. Put the pumpkin back into the oven for 30 minutes, or until the cheese is melted and bubbling.
  3. Take the pumpkin out of the oven and carefully transfer to a board for serving. Serve with bread, potatoes, or roasted vegetables for dunking, using spoons or fondue forks to dip into the fondue and scoop out the soft roasted pumpkin.

Note:

  • The pumpkin can be roasted ahead of time and kept refrigerated for up to 48 hours but you will need to add around 20 minutes extra onto the oven time for the fondue to melt as the pumpkin will be cold inside.


Baked Pumpkin and Watercress Fondue: Autumn Comfort Foods
Baked Pumpkin and Watercress Fondue: Autumn Comfort Foods

Baked Pumpkin and Watercress Fondue: Autumn Comfort Foods.

Recipe courtesy of Watercress. For more recipe inspiration and to find out more about the health benefits of watercress, visit Watercress.

Baked Pumpkin and Watercress Fondue: Autumn Comfort Foods

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Chorizo, Cheese and Watercress Toastie


Chorizo, Cheese and Watercress Toastie Anyone?

Tasty!!

Chorizo, Cheese and Watercress Toastie Chorizo, Cheese and Watercress Toastie
Chorizo, Cheese and Watercress Toastie

How To Make Chorizo, Cheese and Watercress Toastie:

Prep time: 10 minutes
Cooking time: 10 minutes

Serves: 4

Ingredients:
  • 1 x 85g bag watercress
  • 8 slices sourdough bread, not too thick
  • 3 tbsp salted butter, softened
  • 200g gruyére, sliced
  • 200g sharp Cheddar, sliced
  • 200g cooking chorizo
  • ½ a red onion, finely sliced
  • Olive oil


Method:
  1. Thickly slice the chorizo at an angle. Place a large frying pan over a high heat and add in a small splash of olive oil. Pan-fry the chorizo, turning frequently with tongs to prevent burning. After frying for a few minutes remove from the heat and drain the chorizo slices on kitchen paper.
  2. Take your slices of bread and butter on one side. The buttered side must remain on the outside when you build your sandwiches, this will create a lovely crunchy crust.
  3. Fill your sandwiches with the chorizo, cheese slices, red onion, and watercress, splitting the ingredients evenly between the four sandwiches.
  4. Place a clean, dry frying pan on a medium heat. Place your sandwiches carefully into the pan and cook for around four minutes on each side, using a spatula to press down and ensure the cheese melts. Manage the heat carefully so that the outside doesn’t burn.
  5. Remove the sandwiches from the pan and serve immediately with some more watercress on the side.
  6. So, take a well-deserved break and enjoy a leisurely brunch full of nutritious watercress.

Recipes courtesy of Watercress. For more recipe inspiration and to find out more about the health benefits of watercress, visit Watercress.


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6-a-Day Smoothie: Back to School with Watercress



6-a-Day Smoothie: Back to School with Watercress.

Bin the soggy sandwiches and get creative with these wonderful watercress recipes for kids’ lunchboxes.

Not only are they simple and speedy to prepare, but they are also packed with essential vitamins and minerals which will give your little ones a much-needed boost throughout the school day.

Did you see the first recipe in the set?

Healthy Kids’ Bento Box: Back to School with Watercress and now I am sharing a 6-a-Day Smoothie recipe. Back to School with Watercress.

6-a-Day Smoothie: Back to School with Watercress
6-a-Day Smoothie: Back to School with Watercress

How To Make A 6-a-Day Smoothie:

Prep time: 30 minutes
Makes 4

Ingredients:
  • Layer one: 200g frozen raspberries
  • Layer two: 200g frozen mango
  • Layer three: 200g frozen pineapple
  • Layer four: 1 x 85g bag watercress plus 100g frozen pineapple
  • Layer five: 200g frozen mixed berries
  • Layer six: 200g diced beetroot, frozen
  • 300g-500g Greek yoghurt
  • Water
  • Fruit and cocktail sticks to garnish


Method:
  1. Set up a high speed blender or smoothie maker. You will need 6 bowls or Tupperware containers, one for each layer of the smoothie. The fruit needs to be frozen so that the blended mixture is firm enough to allow for nice clear layers, if the smoothie mixtures are too runny then they it will be difficult to layer them up in the glass effectively.
  2. Place your frozen raspberries into the blender and add a good spoonful of Greek yoghurt along with a splash of water. Blend on high power until smooth, adding a touch more yoghurt and water if necessary. Pour into a bowl and keep chilled until needed. Wash the bowl of your blender thoroughly before moving on to the next layer.
  3. Repeat with the ingredients for the other layers, ensuring that the blender is cleaned between each layer. Once you have all your fruit blended up and in separate containers then you are ready to build your smoothie.
  4. Take four highball glasses and get your bowls of smoothie mixture ready. Use a spoon to carefully layer up the different smoothie flavours in your glasses in any order you like, making sure you clean the spoon between each different flavour so that the colours stay nice and bright. Take four cocktail sticks and thread them with some small pieces of fruit to create little kebabs, then place them on top of each glass. Serve your smoothies immediately with a brightly coloured smoothie straw.

6-a-Day Smoothie: Back to School with Watercress. Recipe courtesy of Watercress. For more recipe inspiration and to find out more about the health benefits of watercress, visit Watercress.

6-a-Day Smoothie: Back to School with Watercress

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Ginger Pumpkin Pie: Great Recipe For Autumn


Ginger Pumpkin Pie: Great Recipe For Autumn And Halloween.

Ginger Pumpkin Pie: Great Recipe For Autumn And Halloween

We couldn’t resist adding just one sweet recipe, but we think you’ll be pleased we did!

Don’t worry too much about getting rid of all those seeds.

Once cooked the roasted pumpkin is pushed through a sieve, to make a silky smooth, spiced filling.

You could also use butternut squash and enjoy ‘pumpkin’ pie all year round.

Ginger Pumpkin Pie: Great Recipe For Autumn And Halloween:

Serves 12

Prep time: 20 mins
Cook time: 1hr 40 mins

For The Filling:
  • 500g pumpkin or squash flesh - skinned
  • 2 large eggs
  • 75g golden caster sugar
  • 2 tbsp plain flour
  • 100ml double cream
  • 100ml Belvoir Ginger Cordial
  • 1 tsp ground cinnamon
  • a little freshly grated nutmeg

For The Pastry:
  • 250g plain flour
  • 125g cold butter, cubed
  • 4 tbsp Belvoir Ginger Cordial

To Finish:
  • 200ml double cream
  • 2 tbsp Belvoir Ginger Cordial
  • a few green pumpkin seeds and a pinch of cinnamon


Method:

1. Preheat the oven to 200˚c/180˚c (fan)/Gas Mark 6. Roughly chop the pumpkin or squash flesh and place in a large roasting tray, add a splash of water, cover with foil and bake for 40 mins until really soft. Remove the foil for the last 10 mins. Cool for 10 mins

2. While this bakes, make the pastry: place the flour and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the ginger cordial and pulse again until the mixture forms a dough. Wrap and chill for 10 mins.

3. Roll out the pastry on a lightly floured surface and use to line a 23cm fluted flan tin. Prick the base and fill with paper and baking beans. Stand the tin on a baking tray and bake for 15 mins. Remove paper and beans and bake for a further 5 mins until the pastry looks dry.

4. Reduce the oven temperature to 160˚C/140˚c (fan)/Gas Mark 3. Push the pumpkin flesh though a nylon sieve to make a thick puree. Use a wire whisk to beat the eggs with the sugar and flour, Add the puree, then the cream, cordial and spices. Mix well. Pour into the pastry case and bake for 40 mins or until the filling has set. Remove from the oven, cool, then chill.

5. To decorate whip the cream and cordial in a medium bowl until it forms soft peaks. Heap spoonfuls around the edge of the pie, finally scatter with pumpkin seeds and a little ground cinnamon.


Ginger Pumpkin Pie: Great Recipe For Autumn And Halloween.
Recipe courtesy of Belvoir Fruit Farms.


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Beef Pie with Blueberry And Blackcurrant Cordial


Beef Pie with Blueberry And Blackcurrant Cordial.

How tasty?

Fancy trying this recipe out for dinner tonight?

Beef Pie with Blueberry And Blackcurrant Cordial

Taking inspiration from Scandinavian cuisine, which has long embraced the concept of pairing sweet, tart berries with rich meat dishes, the blueberry and blackcurrant cordial gives a moreish depth of flavour to the beef filling in this sumptuous pie.

How To Make Beef Pie with Blueberry And Blackcurrant Cordial:

Serves 6

For The Filling:
  • 2 tbsp rapeseed or other oil
  • 1 red onion, chopped
  • 500g British beef braising steak
  • 2 tbsp plain flour, seasoned
  • 100ml Belvoir Blueberry & Blackcurrant Cordial
  • 500ml beef stock
  • 2 bay leaves

For The Pastry:
  • 200g cold butter
  • 400g plain flour
  • Pinch salt
  • Ground black pepper
  • 2 eggs, beaten (reserve half for egg wash)

Beef Pie with Blueberry And Blackcurrant Cordial
Beef Pie with Blueberry And Blackcurrant Cordial

Method:

1. Heat the oil in a heavy-based pan and gently fry the onion until it starts to colour. Remove with a slotted spoon and keep to one side.

2. Toss the beef in the seasoned flour, then brown a few pieces at a time, taking care not to overcrowd the pan. You might need a little more oil.

3. When all the meat is browned, deglaze the pan with the Belvoir Blueberry & Blackcurrant Cordial, scraping at any caramelised bits stuck to the bottom. Then add back the onion and beef and stir in the stock. Add in the bay leaves.

4. Pop a lid on and put the beef in the oven at 190C/gas 5 for about an hour and a half, then remove from the oven and leave to cool. Remove the bay leaves.

5. To make the pastry, cut the cold butter into cubes, and add to the flour. Add in the salt and pepper, and then either place in a food mixer or rub in the butter gently with just your fingertips until the mixture resembles breadcrumbs

6. Add in half the beaten egg and bring together into a firm dough. Wrap the dough in clingfilm and chill in the fridge for about 20 minutes.

7. Flour the work surface and rolling pin really well. Divide the pastry into two pieces: one about 2/3 for the base and the other 1/3 for the top. Roll out the larger piece and use it to line a metal pie dish (around 23cm is perfect), then return to the fridge until the filling is cool.

8. Spoon the cooled filling into the pie, then roll out the pastry lid. Place over the filling and crimp the edges with your fingers, or a fork so that they’re sealed together. Brush with the remaining beaten egg and bake for about half an hour at 180˚C/gas 4.

Beef Pie with Blueberry And Blackcurrant Cordial

Beef Pie with Blueberry And Blackcurrant Cordial. Recipe courtesy of Belvoir Fruit Farms.

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Beef Pie with Blueberry And Blackcurrant Cordial

You Can Find Me Here Too:

Pop Over And Find Me On Claire Justine And Fashion On A Shoestring Too.

Let’s Get Social: Twitter | Facebook | Pinterest | YouTube | Instagram |

SHARE:
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