Autumn Mushroom Tart

500 grams of savoury pastry

400 grams flat mushrooms sliced

100 grams of dried forest mushrooms (available from supermarket or deli) which have been soaked in warm water for 15 minutes drained and squeezed dry.

1 medium onion diced

2 cloves crushed garlic

200 grams of crispy bacon pieces.

4 large free range eggs

200mls cream

3 Tblspn of Ricotta cheese

2 Tblspn grated Parmesan

Fresh basil ripped

Salt and pepper

Method

Line your tart mould with the pastry ¼ inch thick and prick with a fork, chill for at least half an hour. Bake blind for 15 mins at 190 degrees centigrade.

Remove blind bake and return to oven for 5 minutes to dry out.

Sauté bacon pieces till crispy and remove from pan.

Add onion and garlic and cook without colour, add all the mushrooms and cook till nice and browned.

Fill the tart shell with the mushroom, basil and bacon mix.

Whisk the eggs and cream, salt and pepper and pour in to the tart case.

Spread the Ricotta and grated parmesan across the top.

Bake at 180 for about 20 minutes.

Enjoy with simple green leaves and watercress salad

Roasted smashed potatoes with olive oil and crispy sage.

Christmas Menu Ideas

Here is something different for Christmas...

To begin: Fresh oysters with lemon wedges Little toasts with smoked salmon and sour cream Gruyere cheese puffs with chicken and mayo.

To follow

Entrée: Seared salmon fillet with lemon dressing and fresh asparagus
Main: Turkey breast stuffed with apricots and pine nuts Served with cranberries and pan gravy

Served with New smashed roasted potatoes with garlic, rosemary and olive oil. A selection of roasted vegetables served in bowls on the tables Summer salad greens with herb vinaigrette.

Passion fruit Pavlova roulade with fresh strawberries and cream. ENJOY!

Great Christmas Dessert Recipe

Pavlova Roulade (Rolled Pavlova)

• 300 grams (9) Egg whites
• 225 grams caster sugar
• 11/2 Tablespoons of Cornflour
• Passionfruit cream
• ½ cup passionfruit pulp
• Mls whipped cream
• Icing sugar for dusting

Method.

Beat eggwhites till stiff but not dry and rocky.

Mix sugar and cornflour together and slowly add to whites beating till thick and shiny. Pour in to greased paper lined tray and bake in fan forced oven 190c for about 8 mins. When cooked turn oven off open door and leave to cool. Turn upside down on to paper dusted with icing sugar and peel away paper. Spread cream about 1 cm thick across pavlova evenly and drizzle passionfruit pulp over top.
Roll up from end to end fairly tightly.

Chill in fridge or can be frozen. Serve with fresh strawberries