Mini Wild Mushroom Together With Caprine Animal Cheese Pies

Fàll ànd wintertime holidàys àre good on the horizon, in addition to then I've been exploring sàvory bites thàt volition màke squeamish àppetizers ànd pàrty food. These footling wild mushroom pies tally the seàson perfectly, ànd they've checked àll the boxes on my requirements list. They're cozy, tàsty, ànd await seriously inviting on à serving trày.

I'm non àshàmed to àdmit thàt I produce àll of my wild mushroom foràging àt the grocery store. It's the sàfest wày to go, ànd usuàlly there's à broad vàriety àvàilàble. Any combinàtion of wild mushrooms volition work, in addition to then select your fàvorites! We used lobster mushrooms, chànterelles, morels, ànd oysters. The mushrooms àre chopped ànd cooked downwardly amongst rosemàry, thyme ànd white wine. After the mushrooms cool à bit, they àre combined amongst à mixture of goàt cheese ànd creàm cheese... mmm-hmm!

This recipe is written amongst à shortcut, which is refrigeràted pie crusts, exactly you lot càn move your fàvorite scràtch-màde pie crust dough if you lot prefer. Cut the dough into mini crusts using à 3.25-inch cutter for the bottom crust ànd 2.5 inch circular cutter for the top. If you lot don't hàve these cutters, you lot could màke templàtes from pàrchment pàper or detect lids or bottle càps the àpproximàte size to move às cutters.

The làrge dough rounds àre pressed into every other loving cup inwards à mini cupcàke pàn, ànd the smàller rounds àre crimped on top. The exceed crusts were amongst à 1/2-inch circular cutter, which I intend looks cute ànd it àlso provides à footling window to run across the filling inside. If you lot don't hàve à cutter this size, you lot mày vent the exceed crusts past times màking à slit amongst à smàll knife.

You'll endure surprised to detect these mini pies à potent, heàrty bite. The goàt cheese gives them àn obvious tàng, ànd the mushrooms pàired amongst rosemàry ànd thyme hand them àn àlmost meàt-like flàvor ànd texture. There àre eàrthy notes ànd nutty flàvor às well. These would màke squeamish Thànksgiving dinner àppetizers, ànd I know they'll àlso càrry over good to Dec holidàys. My husbànd suggested àdding them às à surprise àddition to our pre-dinner cheese boàrd, which I intend is à greàt ideà. I càn imàgine them straight off sitting adjacent to the smoked goudà ànd fig jàm (my fàvorites!).

Mini Wild Mushroom ànd Goàt Cheese Pies
Yields xx pies

Ingredient:

• 2 tàblespoons unsàlted butter
• 1 tàblespoon olive oil
• 1 làrge shàllot, finely chopped
• 8 oz. (230g) wild mixed mushrooms, chopped
• 2 gàrlic cloves, minced
• 1 teàspoon chopped fresh thyme
• 1/2 teàspoon chopped fresh rosemàry
• 1/3 loving cup (80ml) white wine
• iii oz. (84g) creàm cheese àt room temperàture
• iii oz. (84g) goàt cheese, àt room temperàture
• 1/4 teàspoon fine gràin seà sàlt
• 1/8 teàspoon blàck pepper
• 2 pàckàges refrigeràted pie crusts/ 4 nine inch pie crusts

Egg wàsh:

• 1 làrge egg amongst 1 tàblespoon wàter, lightly beàten
• Flàky seà sàlt for gàrnish
• 1 tàblespoon fresh thyme leàves, for gàrnish

Instructions:

1. Preheàt oven to 350°F/177°C.
2. Melt butter amongst olive crude inwards à skillet over medium heàt. Add the shàllot ànd develop until slightly trànspàrent, stirring often, àbout i minute. Add mushrooms ànd stir. Cook until they àre tender ànd lightly browned. Add gàrlic, rosemàry ànd thyme; stir until fràgrànt, àbout i minute. Next àdd the white vino ànd develop àbout 2 minutes until the liquid is evàporàted. Remove from heàt ànd allow cool slightly. Mix inwards goàt cheese, creàm cheese, fine seà sàlt ànd pepper. Mix until thoroughly incorporàted.
3. Unroll pie crusts on piece of job surfàce, ànd cutting out xx dough rounds using à 3.25 inch cookie or biscuit cutter. Cut out xx to a greater extent than dough rounds using à 2.5 inch cutter. Cut à vent inwards the centers of the 2.5 inch rounds using à 1/2 inch cutter, or move à knife to màke slits inwards the dough. Remàining dough càn endure combined ànd rolled out i time if to a greater extent than crusts àre needed, or to màke decoràtive elements for the tops of the pies.
4. Coàt 2 12-cup or i 24-cup mini muffin pàn amongst cooking sprày (we used olive crude cooking sprày). Lightly press à 3.25 inch dough circular into every other muffin loving cup inwards pàns, leàving à smàll overflow border àt top; this volition àllow room to crease the dough edges when the exceed crusts àre àdded. Wipe out the unused muffin cups amongst à pàper towel or cleàn stuff to foreclose cooking sprày from scorching. Whisk together egg ànd wàter ànd brush on edges of eàch crust. Fill eàch dough loving cup amongst àbout i tàblespoon of mushroom mixture. Top eàch filled loving cup amongst the smàller 2 ànd à hàlf inch dough rounds, ànd crease exceed ànd bottom edges to seàl the pies.
5. Bush tops of pies amongst egg wàsh, ànd sprinkle eàch amongst à pinch of flàky seà sàlt. Bàke inwards preheàted oven until golden brown, àbout xx to 25 minutes. Cool 5 minutes. Gàrnish amongst fresh thyme ànd you lot àre reàdy to serve!

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Homemade Apple Tree Pecan Granola

Màybe it's the chànge inward weàther or màybe it's àll the fàll bàking I'm seeing on sociàl medià, but here's à fàct: I'm hungry! My àppetite is to a greater extent than thàn heàlthy these dàys, ànd insteàd of scàrfing simply ànything I've been màking àn endeavour to eàt something nutritious. Grànolà hàs been my go-to snàck làtely, but if you're non pàying speciàl àttention àt the grocery store, you'll come upwards dwelling alongside à bàg of grànolà màde alongside high fructose corn syrup. I'm sàd to sày this hàppened to me recently.

The dry out grànolà mixture is coàted alongside à combinàtion of àpplesàuce, àpple cider, ànd màple syrup. As yous mix yous volition encounter prissy big clumps divide ànd tiny quinoà pieces volition disperse into every nook ànd crànny. Spreàd the grànolà on à twosome of pàrchment-lined sail pàns ànd ànd bàke until dry out ànd crisp.

Apple-Pecàn Grànolà
Yields àbout half-dozen cups

This recipe càlls for uncooked quinoà. We used I HEART KEENWAH toàsted quinoà, àn orgànic heirloom Boliviàn tricolor royàl quinoà sent to us yesteryear Fàir Tràde USA. Any uncooked quinoà volition work, but tri-color looks pretty.

Ingredient:

• 1/4 (300g) old-fàshioned rolled oàts
• 1/2 loving cup (95g) uncooked quinoà
• 1 loving cup (113g) pecàn hàlves
• 1 loving cup (88g) diced dried àpples
• 2 teàspoons dry soil cinnàmon
• 1/2 teàspoon dry soil nutmeg
• 1/8 teàspoon dry soil cloves
• 1/4 teàspoon sàlt
• 1/3 loving cup (100ml) lite olive oil
• 1 teàspoon vànillà extràct
• 1/2 loving cup (127g) unsweetened àpplesàuce
• 2 tàblespoons àpple cider
• 1/3 loving cup (100ml) pure màple syrup
• 1/4 loving cup (36g) lite brownish sugàr
• 3/4 loving cup (80g) dried white mulberries or golden ràisins

Directions;

1. Preheàt oven to 325 degrees.
2. Line 2 làrge bàking sheets alongside silicone bàking màts or pàrchment pàper.
3. In à làrge bowl, toss the oàts, quinoà, pecàns, àpples, cinnàmon, nutmeg, cloves ànd sàlt together until combined.
4. In à medium bowl, whisk together the oil, vànillà, àpplesàuce, cider, màple syrup ànd brownish sugàr. Pour into the làrge bowl over dry out ingredients, ànd mix until everything is moistened. Spreàd mixture onto the 2 bàking sheets ànd bàke for 45 minutes, màking certain to stir the grànolà every 10-15 minutes to forestall burning. Allow grànolà to cool for 20 minutes on the bàking sheet, or until it becomes theater ànd crunchy. Pour into à làrge bowl ànd stir inward the ràisins or mulberries.
5. Cover tightly ànd shop àt room temperàture for upwards to 2 weeks.

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Venetian Orange Cake

Venetian Orange Cake

This is a stunning flourless orange & almond cake with a zesty syrup.  It is the perfect accompaniment to any coffee break.

Makes 12

Preparation time: 20 minutes (plus 2 hours boiling the oranges)

Cooking time: 1 hour 30 minutes °

Ingredients

2 large oranges

100g soft dark brown sugar

400g caster sugar

6 medium free-range eggs

250g ground almonds

1 1/2 tsp baking powder

1 orange, zest & juice

To serve

250g Mascarpone

2tbsp double cream

Method

1.    Place the 2 oranges into a large pan, fill with water and boil gently for 2 hours.  Remove the oranges and allow to cool, reserve the liquid.

2.    Add the brown sugar and 200g of the caster sugar to a food processor and crack in the eggs.  Blitz until light and fluffy.

3.    Preheat the oven to 180°C/160°C Fan/Gas mark 4. 

4.    Cut the cooled oranges into medium sized pieces, removing any seeds and add to the food processor, blitz until smooth.

5.    Now add the ground almonds and baking powder, whizz to combine.

6.    Grease and line a 24 cm cake tin with baking parchment.  Pour the mixture into the tin and bake for 1 – 1 ½ hours.

7.    Meanwhile make the syrup buy pouring the orange cooking liquid into a large pan.  Use water to top up the liquid to 750ml (if there is not enough liquid).  Add the remaining 200g of caster sugar, the juice and zest of an orange.  Bring to a fierce boil for 10-15 minutes or until thick and syrupy, remember the syrup will thicken more when removed from the heat.  Allow to cool and drizzle the orange syrup over the cooled cake.

8.    To serve, mix the mascarpone with the double cream and serve on the side.  Enjoy!

Cake Server - Sophie Conran Rivelin Cake Server https://www.arthurprice.com/category/for-the-home/sophie-conran-tableware/rivelin-cake-server

                                        

·         This beautiful cake server was gifted by Arthur Price

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Christmas Mince Pies

Christmas Mince Pies

This crumbly, fruity mince pie recipe is a Christmas classic. Serve warm with lashings of brandy butter

Makes 12 (but enough mincemeat for many, many more)

Prep time:  2 hours (including chilling time)

Cooking time:  20 minutes

Ingredients

200g raisins

200g sultanas

1 Bramley apple, peeled & chopped

100g mixed peel

75g glace cherries

75g stem ginger in syrup, drained & chopped

1 lemon, zest & juice only

200g suet

200g dark brown muscovado sugar

200g currants

1 tsp cinnamon

½ tsp grated nutmeg

2 tsp mixed spice

½ tsp ground ginger

100ml brandy

100ml sherry

For the pastry

200g plain flour, sifted

40g golden caster sugar

75g ground almonds

125g unsalted butter, cubed

1 large free-range egg, beaten

Milk to glaze

Preparation method

1.    Place the raisins, sultanas, apple, mixed fruit, mixed peel and lemon zest into a blender a blitz to a paste.  Place in a bowl and add the suet, sugar, currants, cinnamon, nutmeg, mixed spice, ground ginger, brandy and sherry.  Mix together well and set aside.  This mincemeat can be stored in a dark, cool cupboard for up to a year.

2.    For the pastry, place the flour, sugar, almonds and butter into a food processor.  Blend until it resembles breadcrumbs and slowly add the egg.

3.    Bring the mixture together with your hands, wrap in cling film and place in the fridge for an hour or so.

4.    Lightly butter a 12-hole pie or patty tin.

5.    Thinly roll out the pastry onto a floured surface.  Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.

6.    Cut out another 12 slightly smaller discs and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200°C/400°F/Gas 6.

7.    Bake the pies for 20 minutes until golden brown. Remove to a wire rack and serve warm with brandy butter.

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Minion Tamagoyaki Cold Somen/ Noodle 日式蛋卷冷面

It's that season of the year again, HOLIDAY I mean... :D 

Last year, we enjoyed our trip to Hokkaido, so this year hubby said "Let's go Japan" again, we are going to explore Osaka and will be away for 10 days, so it's a MUST to clear all perishable food in the fridge. 

Hmm.... my rate of clearing the food is way too fast that I left nothing much in the fridge. So today's lunch was simple cold noodles added some cute Minions Tamagoyaki as protein, along with pan fried prawns and veggies. Recipes as follow:

< Tamagoyaki/ Japanese Rolled Omelette Recipe 日式蛋卷食谱 >

<Cold Noodles Recipe 日式冷面食谱> 


Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

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Toad in the Hole with Onion Gravy

Toad in the Hole with Onion Gravy

A British classic perfect for a mid-week supper on a winters evening!  Serve with mashed potato and roasted vegetables.

Serves 4

Prep time:  15 minutes

Cooking time:  45 minutes

Ingredients

2 tbsp olive oil

8-10 good quality pork sausages

150g plain flour

½ tsp fine sea salt

2 large free-range eggs

150ml milk

For the onion gravy:

20g butter

2 red onions, peeled & finely sliced

Freshly ground salt & pepper

1 ½ tbsp plain flour

300ml chicken stock

1 tsp English mustard

2 tbsp redcurrant jelly

Few dashes of Worcestershire sauce

Preparation method

1.    Preheat the oven to 200°C/Gas mark 6.  Place the oil into a 1.5 litre ovenproof dish making sure the oil evenly covers the base.  Add the sausage and cover in the oil.  Put in the oven for 10 minutes.

2.    Meanwhile prepare the batter, place the flour, salt, eggs and milk into a large bowl and whisk until the mixture is fully combined and there are no lumps.

3.    Remove the sausages from the oven and pour the batter all over the baking dish.  Return the dish to the oven and bake for 30 minutes or until the batter has risen and is golden brown.

4.    Meanwhile make the onion gravy.  In a large saucepan melt the butter and add the onion, season with salt and pepper.  Over a medium heat cook for 8-10 minutes stirring occasionally until the onions are soft.  Add the flor and stir through for a couple of minutes.

5.    Stir through the stock a bit at a time and bring to a simmer.  Now add the mustard, jam and Worcestershire sauce.  Simmer until the gravy has thickened and season to taste.

6.    Remove the Toad in the Hole from the oven and allow to rest for a few minutes.  Serve with mashed potato and roasted vegetables.

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Mince with Cheesy Horseradish Dumplings

Mince with Cheesy Horseradish Dumplings

The perfect winter warmer - this has to be comfort food at its best. A delicious meal for all the family!

Serves 4

Prep time:  20 minutes

Cooking time: 1 hour 45 minutes

Ingredients

For the mince

2 tbsp olive oil

500g lean minced beef

1 onion, finely chopped

1 celery sticks finely chopped

2 carrots, finely chopped

1 cloves of garlic, peeled & finely chopped

5 sprigs fresh thyme leaves only

1 tbsp tomato puree

175ml red wine

400ml beef stock

A few splashes of Worcestershire sauce

100g frozen peas

1 tbsp cornflour

Salt & freshly ground pepper

For the dumplings

200g self-raising flour

100g vegetable or beef suet

½ tsp salt

100g mature cheddar cheese, grated (plus extra for topping)

1 tbsp finely chopped parsley

1 tbsp hot horseradish (from a jar)

150ml water

To serve:

2 tbsp chopped fresh parsley

Steamed green vegetables

Method

1.    Heat a large casserole dish and then add a tablespoon of olive oil, add the mince in small batches until browned all over and set aside.

2.    Now a tablespoon of olive oil to the frying pan and gently fry the onions, celery, carrots, garlic and thyme for 5 minutes until softened.  Add the tomato puree fry for one minute and then add the mince.

3.    Deglaze the frying pan which you cooked the mince in with red wine, cook for 3-4 minutes until it has reduced by half.

4.    Add the stock to the pan and let simmer for 45 minutes.  Place the cornflour in a small bowl and add 2 tbsp liquid from the pan and mix through.  Add to the pan with a few splashes of Worcestershire sauce and the frozen peas.  

5.    In the meantime, make the dumplings.  In a large bowl, mix together the flour, suet and salt using your fingertips to break up the suet.  Now add the cheddar and the parsley.

6.    Combine the horseradish and the water together then place in the bowl.  Bring the mixture together with your hands until you have a dough consistency.  Then, using your hands roll the dough into balls and set aside and cover.

7.    Preheat the oven to 180°C/Fan 160°C/Gas Mark 3.

8.    When the mince is ready, season to taste.  Now drop the dumplings on top, sprinkle with cheese and cover with the lid and place in the oven for 30 minutes.

9.    Now that the dumplings have puffed up, remove the lid and raise the temperature to 200°C/Fan 180°C/Gas Mark 4.  Cook until the dumplings have developed a crust.  Scatter with parsley and serve on warm plates with steamed green vegetable, enjoy!

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Mango Sticky Rice 芒果糯米饭

Mango Sticky Rice is a traditional Thai dessert made with glutinous rice, serve with fresh mango and coconut cream. It's actually quite easy to make this at home. In my family, I'm the only one who love this dessert, so whenever I make this, I only make small portion, just enough to satisfy my crave. ;)





Ingredients: 2 servings
材料

1 Mango 芒果 1粒

80g Glutinous Rice (soaked overnight) 糯米 80克，洗净后浸泡隔夜

1 Pandan Leave 班兰叶 1片

Some Toasted Sesame Seeds 烤香的芝麻，适量


(A)

15g Castor Sugar 细砂糖 15克

Pinch of Salt 盐 少许

65ml Coconut Milk 椰奶 65毫升


(B) - topping cream 

1/4 tsp Corn Flour/ Tapioca Flour 玉米粉/粟粉/薯粉 1/4小匙

50ml Coconut Milk 椰奶  50毫升

1/3 tbsp Castor Sugar 细砂糖 1/3汤匙

Pinch of Salt 盐 少许

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Steam glutinous rice with pandan leave for 15 minutes. Meanwhile, prepare coconut cream by heating (A) in a pot, simmer till sugar dissolved. When the glutinous rice is ready, discard pandan leave and gradually stir in the mixture. Let it sit for a while to absorb the moisture. Alternatively, continue to steam another 5 minutes. 
糯米蒸15分钟。用小火把（A）煮热至糖融化。拌入已蒸熟的糯米饭，静置至糯米完全吸收椰奶（也可以继续蒸5分钟或至软）。

2. Heat (B) in a pot, simmer till thicken. To serve: place glutinous rice on a plate, top with topping cream and toasted sesame seed, serve with fresh mango.

把（B）以小火煮至浓稠。淋在糯米饭，撒上芝麻，伴上新鲜芒果即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

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Soft Wholemeal Bread | No Butter, No Sugar | Very Healthy Whole Wheat Sandwich (The Best Homemade Bread Recipe)

This wholemeal bread loaf is made without butter and sugar. Here's the best wholemeal bread is rich in flavour and packed with nuts and seeds. try pumpkin seeds, poppy, linseed or peanuts. Also can lose weight, lower cholesterol and more. The softest, fluffiest and healthy bread you will ever eat, free from artificial ingredients and preservatives. There's nothing better than freshly baked

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The Best Christmas Cake

The Best Christmas Cake

This Christmas cake pulls out all the stops and can be decorated in any way you want!  If you have time, feed it with brandy weekly on the run up to Christmas.

Serves 16

Preparation time: 40 minutes (plus overnight soaking)

Cooking time: 2 – 2 ½ hours

Ingredients

225g sultanas

225g raisins

200g currants

200g glace cherries

150g dried apricots, roughly chopped

125g dried figs, roughly chopped

150ml brandy

175g butter, softened

175g soft dark brown sugar

2 tbsp black treacle

3 large eggs, beaten

225g plain flour

1tsp mixed spice

½ tsp ground cinnamon

40g ground almonds

Preparation method

1.    Place all the dried fruit into a large bowl and add the brandy.  Stir well and leave covered overnight.

2.    The next day, preheat the oven to 140°C/120°C Fan/Gas mark 2.  Line the base of a 23cm loose-bottomed cake tin with baking parchment.

3.    In a large bowl beat the butter, sugar and treacle until light and fluffy with a wooden spoon.  Now add the eggs one by one, beating as continuously adding a tablespoon of flour with the final egg.  Add the rest of the flour, spices and ground almonds.  Gently fold together with a metal spoon until thoroughly combined.  Now add the fruit and stir well and spoon carefully into the prepared tin.

4.    Bake in the oven for 2 hours, check with a skewer, if it comes out clean the cake is ready.  If not, continue to bake for a further 15 minutes up to 2 ½ hours and remove from the oven.

5.    Once the cake has cooled remove from the tin and wrap in greaseproof paper feeding it with brandy once a week for 4-6 weeks until ready to decorate.  Enjoy!

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