Wednesday, 27 March 2013

Mushroom and Spinach Roll

mushrooms, spinach, puff pastry rolls, vegetarian,

Vegetarian Delight

I love my meatless meals and this Mushroom and Spinach Roll recipe is one of them. In the  past I would make loads of these rolls, (back in the 90's), I even made them smaller as individual rollsso my daughter and I could take them to work for lunch.

Today, I am no longer working and only have to cater for my husband and myself, so I make just two large rolls, which I can cut in half and share with my husband. One roll for dinner and the second roll for lunch on another day, these spinach rolls once baked freeze well.

This Mushroom and Spinach recipe is relatively easy, all you need is a few simple ingredients and be ready for a little prep work. 

Mushroom and Spinach Roll - Makes 2 (serves 4)

Ingredients:  

1 medium leek
200gr chestnut mushrooms
300gr frozen spinach
200gr cottage cheese
2 small eggs
4 cloves garlic
1 tablespoon cornflour
nutmeg
salt
dash of white wine (optional)
500gr Fresh or frozen Puff Pastry
mushrooms, spinach, puff pastry rolls, vegetarian,

Method:

Into a non-stick frying pan, dash of olive oil, saute sliced leek and mushrooms, add nutmeg, salt, and a dash of white wine (optional).

Remove from pan, next saute defrosted spinach with crushed garlic. Make sure you saute until all liquid has evaporated.

mushrooms, spinach, puff pastry rolls, vegetarian,

Allow the mushrooms and leek and spinach to cool.

Place all ingredients into a large bowl.   Add eggs, cottage cheese and cornflour, and mix well.
mushrooms, spinach, puff pastry rolls, vegetarian,

Roll out half the puff pastry, add half the mixture, and brush beaten egg around the edges, fold over pastry and pinch edges to seal.  
mushrooms, spinach, puff pastry rolls, vegetarian,

Brush the top with beaten egg and sprinkle with coarse salt.
mushrooms, spinach, puff pastry rolls, vegetarian,

Bake in hot oven 210C for 30 minutes.  
mushrooms, spinach, puff pastry rolls, vegetarian,

Rest for 20 minutes then serve with a salad.  

Perfect accompaniment - sweet chilli sauce or if you don't like the heat, good old tomato ketchup will do as well. I like mine without any sauce.

Baked Rolls can be frozen.  Allow to cool completely, wrap in foil, and refrigerator or freeze for another day.  

To Reheat:  If frozen, allow to defrost in wrapped foil and place in hot oven for 15-20 mins to heat through. Open foil for last 5 mins to  allow the pastry to re-crisp.

INDIVIDUAL ROLLS:  Divide the pastry and the mixture into four, and make four (4) individual rolls in the same manner.

Bon app├ętit !

mushrooms, spinach, puff pastry rolls, vegetarian,



EASY CRUNCHY CHOCOLATE OAT COOKIES


Some of my favourite things:
chocolate
cranberries
oats
coconut
cinnamon


all in one place, 
IN THIS 
easy chunky, 
crunchy cookie recipe.



Ingredients:


1 1/4 cups butter, melted  
(I used half unsalted butter and half coconut oil)

1 1/4 cups raw sugar
1/4 cup honey
2 eggs

1 teaspoon cinnamon

2 tablespoons cocoa

1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 cups rolled oats
1 cup desiccated coconut
1 cup dried cranberries
pinch salt


Method:
Into a large bowl, shift flour, cocoa, baking soda and cinnamon, 
add oats, coconut and cranberries 
and mix well adding pinch of salt.  
Meanwhile, melt butter gently and let cool.  
Add honey and fork beaten eggs to mixture 
along with cooled melted butter.  
Stir well.

Place bowl of cookie mixture, 
in a cool place, or in refrigerator, 
for 20-30 minutes. 

Using a tablespoon for measure, 
roll small balls of cookie mixture with your hands, 
place on baking sheet, 
spaced out, they will spread during baking, 
and bake for approx. 25mins, 
in 180C oven.

Transfer to cooling rack, 
and proceed with next batch in same manner.  
Will make approx. 33-36 cookies  
even more if you make them a bit smaller. 
When cool store in air tight container.

Enjoy, delicious with a glass of milk.  
Or your favourite hot brew.

Smacznego!