Friday night, in with the girls!

Fab Friday night, wine, food and friends...... great combination!

We had sundried tomato, pesto baked camembert all ready to dig into (literally with our toast) and roasted red pepper and sun-dried tomato tapenade.... these recipes are earlier in my blog! Check out 'The Mary Berrys of Oxford'

As promised here are the other recipes from the night:

Hot Broccoli Dip

175g broccoli florets                                                55g onion

55g red pepper                                                        25g fresh parmesan cheese

1 clove of garlic                                                       115g cheddar cheese

4 tbsp mayonnaise                                                 black pepper

4 tbsp half fat crème fraiche or sour cream         large packet of tortilla chips

Preheat oven to 190C / Gas 5.

Chop broccoli, onion and red pepper using food chopper and place in classic batter bowl.

Grate parmesan cheese and add 2 tbsp to vegetable mixture.

Press garlic and add to bowl along with remaining ingredients.

Mix well.

Spoon into Mini Baker.

Bake for 20-25 minutes or until heated through.

Sprinkle remaining parmesan cheese over the top and serve with tortilla chips.                                                            

Cheese & Herb Stuffed Mushrooms

These bite-sized mushrooms are filled with a cheesy filling, then baked to perfection on the Medium Bar Pan.

18-20 white closed cup mushrooms (about 550g total weight)
Olive Oil for spraying
225g full fat soft cheese with garlic and herbs
55g walnuts, finely chopped
1 spring onion, finely chopped
25g prosciutto finely diced
2 tablespoons fresh breadcrumbs
2 tablespoons snipped fresh parsley
1/2 teaspoon dried Italian herb seasoning
25g fresh Parmesan cheese, finely grated

1. Preheat oven to 200 degrees, 180/Gas 6. Remove stems from mushrooms, discard stems.  Place mushrooms in Stainless 4 litre Mixing Bowl. Lightly spray with olive oil using Kitchen Spritzer, toss gently to coat.  Place mushroom caps, rounded-side down, on Medium Bar Pan.

2.  Place soft cheese in Classic Batter Bowl. Finely chop walnuts on Cutting Board using Food Chopper.  Finely chop spring onion and finely dice prosciutto using Santoku Knife.  Add walnuts, spring onion, prosciutto, breadcrums, parsley and herb seasoning to batter bowl.  Grate parmesan into bowl using Deluxe Cheese Grater fitted with fine grating drum; mix well.

3.  Using Small Scoop, place rounded scoop of cheese mixture on centre of each mushroom cap; flatten slightly.  Bake 15-20 minutes or until lightly browned.  Place pan on stackable Cooling Rack; transfer mushroom caps to serving platter using Mini-Serving Spatula. Serve Hot.

Makes 18-20 stuffed mushrooms


Remember STAYING IN IS THE NEW GOING OUT..... See you all soon!