balsamic thyme mushroom bruschetta

ingredients:

400g mushrooms (I used button, but you can use any mushrooms you want)

3 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp sugar

1 tbsp thyme leaves

Salt and pepper

Half clove of garlic, unpeeled

8 slices bread

Extra olive oil, for drizzling

instrustlons:

1. Heat oil in large fry pan/skillet over high heat.

2. Slice the mushrooms into ¼"/0.5cm slices.

3. Toss into pan and sauté quickly, about a minute or two.

4. Add the balsamic and sprinkle sugar over, then stir for another 30 seconds or so to let the balsamic and sugar caramelise.

5. Add thyme and season with salt and pepper.

6. Toast the bread and rub each piece lightly with garlic.

7. Pile on the mushroom and serve immediately, drizzled with extra olive oil (if you want).

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Classic Chicken Noodle Casserole

Ingredients

1 pound egg noodles

2-3 cups cooked chicken, cubed

1 (14 oz.) can cream of chicken soup

1 (10.75 oz.) can condensed cream of mushroom soup

1 (16 oz.) bag frozen peas and carrots

3/4 cup heavy cream

2/3 cup parmesan cheese, grated

1/2 cup cheddar cheese, grated

1/3 cup seasoned Italian breadcrumbs

2 tablespoons unsalted butter, melted

1 teaspoon garlic salt

kosher salt and freshly ground pepper, to taste

Directions

Preheat oven to 375º F.

Bring a large pot of salted water to boil and cook egg noodles according to packaging directions, or until al dente.

Drain and set aside.

In a large bowl, combine soups and heavy cream and stir together to mix.

Add frozen vegetables, cheddar cheese, cubed chicken and egg noodles, and season with garlic salt and pepper.

Pour mixture into a large casserole dish and lightly tap it against the counter to remove air bubbles and smooth it out.

In a separate bowl, toss together breadcrumbs, parmesan cheese and melted butter. Sprinkle evenly over the top of casserole.

Place baking dish in oven and bake for 30-35 minutes, or until vegetables are tender and sauce is bubbly.

Remove from oven and let cool 5 minutes. Transfer to serving bowls and garnish with more cheese.

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Double Chocolate Cake

Ingredients:

2 cups sugar

3/4 cup Hershey's Cocoa

1-1/2 tsp baking soda

2 eggs

1/2 cup vegetable oil

1 cup boiling water

1-3/4 cups all-purpose flour

1-1/2 tsp baking powder

1 tsp salt

1 cup milk

2 tsp vanilla extract

Directions:

You need to grease up and flour at least two 9 inch round shaped baking pans.

Combine all the dry ingredients together which are the sugar, cocoa, flour, baking soda and salt in a large container. 

Then combine all the wet ingredients together which are the eggs, milk, vanilla extract and vegetable oil. Beat them together on a mixer at medium speed for at least 2 minutes. Add boiling water into the mix. You will have a thin batter texture. Pour the whole thing into the baking pans that are already prepared in advance.

Place it in the oven for half an hour or more. Insert a toothpick and take it out to see if it is clean. That is how you know it is ready. Wait for 10 minutes and then take it out of the oven. When it is completely cool you can start applying the frosting and serve.

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POTATO AND SPRING VEGETABLE TORTILLA

Ingredients

400g potatoes, peeled and cut into bite-sized pieces

110g spring greens, finely shredded

110g fresh or frozen peas

200g asparagus tips, roughly chopped

Low calorie cooking spray

3 shallots, finely chopped

8 large British Lion eggs, lightly beaten

A handful of fresh mint leaves, finely chopped

Salt and freshly ground black pepper

60g reduced-fat mozzarella cheese, finely diced

Method:

1) Boil the potatoes in a large pan for 10 minutes. Add the spring greens, peas and asparagus and boil for a further 4-5 minutes. 

Drain thoroughly and set aside until needed.

2) Heat a non-stick frying pan sprayed with low calorie cooking spray over a medium heat. Add the shallots and stir-fry for 5 minutes. Add the potatoes, vegetables, eggs and mint. Season well. Reduce to a low heat and cook for a further 8-10 minutes.

3) Remove the pan from the heat and scatter over the mozzarella. Brown the top of the tortilla under a grill for 3-4 minutes, then allow to cool slightly.

4) Turn the tortilla out onto a serving plate. Cut into wedges and serve warm with a large mixed salad.

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