Tag: cream cheese

Stuffed Mushroom Caps

I kind a have love / hate relationship with
mushrooms. I remember few years ago I used to eat them quite often. But when I
was pregnant with my son, I absolutely hated any kind of mushrooms. So I
stopped buying them for almost a year. If you think I am kidding, than you are
wrong. There was no mushroom in my kitchen for a year. None, zero, zilch.  I just could not stand them. Crazy, isn’t it?

I do regret it now, because of it my daughter now
do not eat mushrooms at all, but prior that she loved eating my creamy mushroom
soup at least once every other week. I do hope she grows out of it and she will
eat them again. Actually I haven’t made that soup for over two years now
(oops!), but I really should make a batch.

 

So when finally I felt like I could try to eat
mushrooms again, I almost immediately thought about these little mushroom
bites.  They are great appetizers or
party food and can be prepped ahead of time. Than when you are ready to serve, simply
stuff the mushrooms with a filling, bake for 20 minutes and serve. The other great
thing about these mushrooms that the filling combinations can be endless!  So what are you waiting for? Go, bake some
and fell in love with these stuffed mushroom caps! 😉 

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Stuffed
Mushroom Caps
Serves 6 as appetizer
Ingredients:
24 white button mushrooms
250 g cream cheese, at room temperature
1 large garlic clove, minced
2 tbs chopped coriander
1 tbs chopped parsley
60 g grated mature cheddar cheese
Salt, pepper to taste
½ cup bread crumbs, divided in half
Olive oil
Method:
1.Preaheat oven to 180 C, line cookie sheet with grease-proof
paper.
2. With damp kitchen towel clean the mushrooms,
remove the stems and set aside.
3.In a large bowl combine cream cheese, minced
garlic, chopped parsley and coriander, cheddar cheese and half of the breadcrumbs.
Finley chop mushroom stems and add to the cream cheese. Mix all until combined.
Season with salt and pepper.
4.Scoop about 1 tbs of cream cheese mix into the
mushroom caps. Sprinkle with remaining breadcrumbs and drizzle with little
olive oil.
5.Bake for 20-25 minutes or until browned. Leave
for a few minutes to cool before serving.
Like mushrooms? Why not to try these recipes 😉

Oven-baked Leftover Rice and Mushroom Cakes and Herb Yogurt

Foodbuzz 24×24 : Celebrating the Spring {Farmers Market Lunch Party}

Days are getting longer, sun is shining brighter and air smells somehow fresher. Spring is here.

 

For me spring is about simplicity. Enjoying warmer weather. Taking everything slowly and recharging myself through the food I am eating. 
Comforting stews and filling casseroles are replaces with easy, fresh, no-fuss meals.
In spring our meals are quick and easy as most our free time we enjoy to spend outside. Grasping for every sunny day Ireland gives us as no one knows when it’s going to start rain or how long it’s going last.

 

There are no better way to celebrate first sunny spring days but with close friends and family. Gathering around a table and carelessly chatting just about anything and eating delicious food. 
Yesterday I gathered my close friends to have a very special meal with me.  Why special? Because I am happy to say that I was chosen by Foodbuzz to be part of the monthly event they host, called 24×24
The menu was simple. The day was wonderful. And needless to say we had great time.

 

Caprece Bites
Prep time : 20 min
(Serves 4)
Ingredients:
300 g cherry tomatoes, halved
7 fresh mozzarella balls, cut in thirds
50 g basil leaves
25 g olive oil
Salt, pepper to taste
Skewers
Method:
Thread 1 tomato half then 1 piece of mozzarella cheese, and then another tomato half onto each skewer.  Set aside.
Blend together basil leaves, olive oil, salt and pepper. Drizzle oil mixture over skewers. Place skewers in a serving dish.
Leek and Goats cheese Tartlettes
 Prep time :  20 min
Cooking time : 40 min
(Serves 4)
Ingredients:
250 g shortcrust pastry
1 tbs butter
1 leek, washed and chopped
2 garlic cloves, chopped
100 g goats cheese, crumbled
2 eggs, lightly beaten
100 g single cream
Salt, pepper to taste
Method:
Preheat oven to 180⁰C. Grease 4 tart tins (approx 12 cm diameter).
On a lightly floured surface roll out the dough then line tart tins. With a fork prick the pastry, line with parchment paper and fill with baking beans. Bake for 10 minutes.
Meanwhile, in a frying pan melt 1tbs butter. Add leeks and garlic, sauté for 5 min or until tender.
In a bowl combine goats cheese, eggs and cream. Season with salt and pepper.
Remove the paper and beans from the tarts. Fill each tart with the leek mix and pour in egg mixture.
Bake for 15-20 minutes or until ready. Serve warm.

 
Creamy Broccoli Soup
Prep time : 15 min
Cooking time : 35 min
(Serves 4)
Ingredients:
1 tbs olive oil
1 garlic clove, chopped
1 onion, chopped
450 g broccoli florets
1 potato, chopped
600 ml chicken stock
1 bay leaf
Salt, pepper to taste
Cream to serve
Method:
In a medium size pan heat up oil, add onion and garlic and sauté for 2-3 minutes. Add broccoli florets, potato and continue to sauté foe another 2 minutes.
Pour in chicken stock, add bay leaf. Bring it to a boil then reduce heat and simmer for 20-25 minutes or until broccoli is tender.
Remove bay leaf, season if required. Transfer to a blender and blend until smooth then return to the pan.
Gently heat the soup then divide among 4 bowls. Serve with cream.

Quick Blueberry Cheesecake
Prep time : 20 min
(Serves 4)
Ingredients:
60 g butter, melted
50 g ground almond
10 shortbread biscuits, crushed
300 g cream cheese
50 g blueberries, crushed
2 tbs vanilla sugar
150 g blueberries
Method:
Mix butter, almonds and crushed biscuits. Divide between 4 glasses.
In a bowl combine cream cheese, sugar and crushed blueberries.  Divide between glasses. Top with blueberries. Refrigerate until ready to use.

Refreshing Mint Lemonade

Prep time : 10 min
(Serves 4 )
Ingredients:
Juice of 4 lemons
40 stalks of fresh mint
5 tbs honey
20 Ice cubes
4 lemon slices to serve
Mint leaves to serve
Method:
Remove mint leaves from the stalks.  Place lemon juice, mint leaves and honey in a blender. Blend until smooth.
Divide ice cubes among 4 glasses. Pour in mint lemonade into the glasses.
Serve with lemon slices and mint.

Baked Passion fruit Cheesecake with Vanilla Raspberry Sauce

Whether you would like to impress your guests or just want to make your day more excited, you can’t go wrong with this mouth-watering cheesecake. It is no crust baked cheesecake with a lusciously smooth and rich texture -no words can describe it- you just have to try it!

(Serves 10) Ingredients: 400 gram cream cheese, at room temperature 150 ml cream (35%), at room temperature 200 gram cottage cheese, at room temperature 150 gram flour, sieved 3 passion fruit pulp ½ teaspoon vanilla essence 3 eggs, at room temperature 150 gram sugar

Raspberry Sauce: 200 gram raspberries 100 ml water 50 gram sugar 1 teaspoon vanilla sugar

Method: Preheat oven to 160 degrees C. Grease 24 cm baking form. In a large mixing bowl combine cream cheese, cottage cheese and sugar; mix until smooth then gradually add flour. Add eggs one at a time, mix well. Then add cream, vanilla essence and passion fruit. Mix until everything is well combined and smooth. Pour filling into the baking form and bake for 1 hour and 10 minutes or until firm. Leave to cool in the form then refrigerate for at least 3 hours or preferably overnight. Raspberry Sauce: Place all ingredients in medium saucepan, bring it to a boil then reduce heat and simmer for about 5 minutes.

Coffee Cake with Lemon Cream Cheese Frosting

If you like coffee then this is for you. This scrumptious coffee cake is great for all occasions and tastes incredible! Easy to make and is ready in no time! I hope you will enjoy this cake as much as I do!

(Serves 8) Ingredients: 3 eggs 150 gram sugar 80 gram butter, melted 120 ml cream 15 gram instant coffee 2-3 teaspoon cinnamon 3 tablespoon water 150 gram four 1 teaspoon baking powder ½ teaspoon salt

Method: Preheat oven to 200 degrees C. Grease 23 cm (9 inch) baking pan. In a large bowl mix eggs with sugar until well combined; add melted butter and cream. Mix instant coffee with cinnamon and add water then transfer to the batter. In a smaller bowl combine flour, salt, baking powder. Gradually stir in the batter. Transfer to the baking pan and bake for 25-30 minutes or until done.

(Recipe adapted from Xenia at gotovim-doma.ru forum)

Lemon Cream Cheese Frosting

Ingredients: 200 gram cream cheese, softened 100 gram butter, softened 300 gram confectioners’ sugar 2 teaspoon freshly grated lemon rind Method: In a bowl beat all ingredients together until smooth and well combined.