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The Bakedin Blog

Feast Your Eyes - Hollie, Recipe Developer

July 07, 2021

PESTO & STILTON STUFFED MUSHROOMS

My starter of choice is like marmite, you’ll either love it or hate it. Mushrooms and stilton can be very polarising flavours, but are two of my favourites. This starter is inspired by a dish I had in a tapas restaurant in York, although I'd made cheese stuffed mushrooms before I'd never thought of adding pesto. From then on, when I've made cheesy mushrooms I always add a little bit of pesto as it adds a little freshness to balance the earthiness of the mushrooms and saltiness of the stilton.

What’s also great about this starter is that any leftover pesto can be tossed through some pasta or gnocchi for a super quick mid week meal.

YOU WILL NEED

  • 4 Portobello Mushrooms
  • 60g Stilton
    For the Pesto:
  • 60g Walnuts
  • 40g Parmesan
  • 25g Watercress
  • 50g Olive Oil
  1. Preheat the oven to 200C fan. Peel and remove the stalks from the mushrooms and place them on an oiled baking tray. Drizzle a little oil over the mushrooms and season with a little salt and pepper. Place the mushrooms in the oven for 10-15 minutes.
  2. Whilst the mushrooms are in the oven, make the pesto. Place the walnuts, parmesan, watercress and olive oil in a blender and blend until a chucky paste is formed. Add salt and pepper to taste.
  3. Remove the mushrooms from the oven and sprinkle over the stilton, followed by a spoonful of pesto. Return the mushrooms to the oven for a further 10-15 minutes until the cheese has melted and is starting to go golden and crispy.
  4. Serve on a bed of watercress and sprinkle over a few chopped walnuts.

PRAWN LINGUINE

I love cooking and so do my family, and although we like to try new recipes, we also love to just ‘throw’ something together from what we have in the cupboards and fridge, and see how it turns out, tasting and adding things as we go.

This prawn linguine is a dish I made one summer evening, when I hadn’t been food shopping and there wasn’t much food in the house. Even though it's a simple dish, with not many ingredients, I loved it and have recreated it many times. Sometimes I’ll add in a splash of white wine or a pinch of chilli flakes which elevates the dish further.

It may not be a groundbreaking discovery in the world of food, but I feel like this dish celebrates simple flavours and is yummy nonetheless!

YOU WILL NEED

  • 300G Linguine
  • 1 Onion
  • 5 Garlic Cloves
  • 400ml Vegetable Stock
  • 375g Mixed Colour Tomatoes
  • 170g Raw King Prawns
  1. Finely dice the onion and crush the garlic. Place a large frying pan on a medium heat and add in 1 tbsp oil. Once the pan is hot add in the onion and garlic and cook until softened. Add in the vegetable stock and bring to a boil, lower the heat and simmer for 20 minutes to reduce the stock.
  2. Meanwhile, fill a saucepan with water, salt the water and bring to the boil. Once boiling, reduce the heat to a simmer and add in the linguine, cook for about 15-20 minutes until the pasta is soft but still has a little bite.
  3. Whilst the sauce is simmering and the pasta is cooking, slice the tomatoes in half. Once the pasta sauce has thickened add in the tomatoes and cook for a further 5-10 minutes.
  4. Once the tomatoes have softened, add in the prawns and cook until they are pink all over and piping hot all the way through.
  5. Using tongs transfer the linguine to the sauce and stir to coat the pasta. Serve with a grating of parmesan cheese.

BAKED VANILLA CHEESECAKE WITH RASPBERRY COULIS

For me cheesecake is one of those desserts that I just can't say no to. If it’s on a restaurant menu then I'm having it (unless it’s a chocolate one), if we have family and friends over then i’ll make one. I love that it’s such a simple dessert that can be made so versatile just by changing up what you serve it with, whether that be different fruit coulis’, fresh fruit, a caramel sauce or even just on its own.

In my mind it’s a real crowd pleaser. The New York Cheesecake recipe from the Hummingbird Bakery cookbook is my go to recipe, serve it with a homemade raspberry coulis and you have my favourite dessert.

GET THE RECIPE

YOU WILL NEED

  • 450g Frozen Raspberries
  • 3tbsp Icing Sugar

METHOD

  1. Whilst the cheesecake is baking, make the raspberry coulis. Add the frozen raspberries and icing sugar to a saucepan and, on a medium heat, bring to a gentle simmer for 15 minutes. Once the coulis has thickened, pour into a sieve, using a spatula push the coulis through the sieve into a bowl to remove the seeds. Discard the seeds and keep the coulis to one side for later.
  2. When ready to serve, slice the cheesecake and drizzle over the raspberry coulis.

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