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Stuffed Mushrooms with Chickpeas and Tahini

Stuffed Mushrooms with Chickpeas and Tahini recipe, eat well on universal credit

We’re trying to avoid Cheese at the moment as Sue is having a serious issue with Lactose. So this was a recipe Sue found on-line and then hacked to death. Who doesn’t use the gills and stems from the Mushroom? Dreadful waste……

Ingredients:-

4 Medium Flat Mushrooms, cored
Olive Oil
2 Tsp of Sumac
The Juice of ½ a Lemon
A drained Tin of Chickpeas, half pureed
2 Cloves of Garlic, minced
2 Tbsp of Tahini
1 Tbsp of Dried Thyme
2 Tsp of Sesame Seeds
½ An Onion, finely chopped
1 Tsp of drained Capers, chopped
1 Tbsp of Garlic Butter
Salt to season

Method:-

(1) Remove the stem from the Mushroom and scrap out the brown part of the gills.
(2) Add to a pan with a little Oil, Garlic Butter and the Onion.
(3) Fry over a low heat until the Onion has softened.
(4) Drain and allow to cool.
(5) Mash half of the drained Chickpeas in to a paste.
(6) Add the Garlic, Salt, Sumac, Lemon Juice, & Capers to the paste and combine.
(7) Stir the Tahini and Thyme into the remaining whole Chickpeas.
(8) Pour a little Oil into the hollow Mushrooms.
(9) Combine the fillings and spoon into the Mushrooms.
(10) Sprinkle with Sesame Seeds.
(11) Cook at 180c for minutes.

We had ours with some Steaks I cut from a discounted lump of rump we had in the freezer, peas, battered Prawns etc. Realistically these would make a really good meat substitute. They were vary tasty but also very filling…...

 

 

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DIY Pizza

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Category: Recipes

DIY Pizza

We’re great advocates for making everything we possible can from scratch. But Pizza bases have been out of reach since Lock-Down and we couldn’t get fold of Gluten free Bread Flour. Yesterday I made my usual discount isle forage in the local supermarket and the cleaning team had some of the fittings out to clean behind. Hanging off the back of the fitting was a 1kg bag of gold! I skipped home like a child who had found a £20 note. So armed with ½ a roast Chicken from the previous evening and a pack of Chorizo sliced Sue and I set about Pizza and Garlic Bread.

The full recipe from Phil Vickery’s “ Essential Gluten Free “ is below:-

Ingredients:-

250g Gluten free Bread Flour
½ tsp Salt
1 tsp Sugar
7g Fast action Yeast (We got a 250g pack from the local Polish Deli a while ago)
200ml warm Water
1 tsp Cider Vinegar
1 tsp Oil plus extra for brushing

Method:-

(1) Line a round baking tray with parchment.
(2) In a bowl mix the Flour, Salt, Sugar and Yeast.
(3) Add the warm Water, Vinegar and Oil.
(4) Whisk well for 3 minutes to form a smooth and elastic dough.
(5) Turn out onto your lined baking tray and using the back of a spoon spread. Push a little extra Dough towards the edges to form a raised circle.
(6) Brush the outer edge with Oil. This will for your crust.
(7) Set aside for 15 minutes while the oven comes up to 200c.
(8) Bake for 15 minutes until it is cooked but still pale.
(9) Allow to cool.
(10) Spread with Sauce, Toppings of your choice and grated Mozzarella.
(11) Place back in the oven and bake until the toppings are fully heated and the Cheese has melted.

The toppings are entirely up to you. Provided you don’t add Pineapple rings!!!!  

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