Tag Archives: mozzarella

Stuffed Portobello Mushrooms With Tarragon And Taleggio


I love mushrooms but unfortunately the boys aren’t keen so this is my way of having a mushroom all to myself! These are BIG mushrooms, around 100g each so really a meal in themselves! You can use small mushrooms and serve them as a little nibble, both work well.

Makes 2 large stuffed mushrooms.


2 large portobello mushrooms, around 100g each

12 drained sundried tomato halves, diced finely

2 teaspoons of oil from the drained tomatoes

1/2 red onion, finely diced

1 garlic clove, finely chopped

2 teaspoons freshly chopped parsley

1 teaspoon freshly chopped tarragon

salt and pepper

80-100g taleggio or fresh mozzarella


Preheat the oven to 200 degrees Centigrade.

Heat the oil in a frying pan over a medium heat.

Once hot, add the chopped onion, garlic and tomatoes and cook gently for 5 minutes until the onion is soft.

Take off the heat and add the parsley, tarragon, salt and pepper.

Remove the stem from each mushroom and spoon the tomato mixture into the two mushrooms.

Slice the taleggio and lay on top of the tomato mixture.

Place the mushrooms onto a baking sheet and bake for 10-15 minutes until the cheese is golden.

Pizza Crust


Friday night take out food challenge is upon me again so tonight we tackle pizza!

I find making pizza dough very satisfying, I don’t know many kids that don’t eat pizza so the diners are happy and I find kneading very therapeutic with a house hold of boys! Five minutes in  my life when I’m busy and cannot be disturbed or I may ruin their dinner, heaven!

I make my own dough but for the toppings anything goes as the boys make their own, they like pizza sauce that comes in a squeeze bottle at the moment, the adults have a little sieved tomato. The boys toppings revolve around meat with mozzarella, to save time, and my patience, I buy a big bag of the pre grated cheese for them.

The pizza in the photo is one of the boys, this recipe makes 4 large pizzas. This dough also makes around 10-15 mini pizzas, perfect for school lunch boxes and birthday parties and they freeze well too!


750g plain flour

4 teaspoons dried yeast

1 teaspoon salt

450mls warm water


Measure the flour, yeast and salt into a large bowl.

Add the water and, using a fork, stir until the dough starts to come together in large lumps.

Flour your work surface and tip the dough out, I use my hand and scrape all the dry stuff off the sides too.

Start needing your dough, it will take 5-8 mins until it becomes elastic, that means, as you need it starts to stretch and not break.

Sprinkle some flour into the bowl you used before and pop the dough in, cover with a tea towel.

Leave for 1 hour.

Preheat the oven to 220 degrees Centigrade.

Take the dough and cut it into 4 pieces.

Take the first piece, flour your surface, using a rolling pin, roll the dough out to fit your tin.

Repeat with the rest of the dough.

Top with passata  or pizza sauce and go wild with your toppings. We sprinkle a little dried oregano over the finished pizza too.

Bake in the oven, keep an eye on it, it may take 5-10 minutes. In our pizza oven it takes around 3 minutes.

Mozzarella Stuffed Meatballs with Sour Cream Sauce


This is one of the boys favourite meatball recipes, when they were little they loved the fact that there was hidden cheese in the meatballs!

The sauce is lovely and creamy and works well with enchiladas too.

Makes 32 meatballs.



1kg minced beef

32 fresh mini bocconcini, or small pieces of mozzarella

1/2 large onion, chopped finely

1 egg, beaten

3 tablespoons freshly chopped oregano

2 teaspoons chipotle chilli powder

2 teaspoons salt

Freshly ground pepper


50g butter

1/2 large onion, chopped finely

2  jalapeño chilli, deseeded and diced

2 cloves garlic, minced

70g gluten free plain flour

650mls chicken stock

500mls sour cream

1 teaspoon cayenne powder

1 tablespoon ground coriander

salt and pepper

coriander leaves to garnish


To make the meatballs, combine the mince, onion, egg, oregano, chilli, salt and pepper in a large bowl.

Drain the bocconcino and pat dry.

Take a little meat and squash it around the cheese to make a ball, repeat with the remaining cheese to form 32 balls.

Set aside.

In a large pan, melt the butter, add the onion, garlic and chilli.

Cook over a medium heat until the onion is fully cooked.

Stir in the flour and cook for 1minute.

Add the chicken stick and whisk to combine.

Bring the stock up to the boil, stirring all of the time.

Once it has thickened, remove from the heat and add the sour cream, cayenne pepper and coriander, combine well and set aside.

Heat an oven proof frying pan over high heat, add the meat balls and cook quickly, just enough to brown the outsides.

Lift the meatballs out of the pan, pour the sauce into the meatball pan and pop the meatballs on top of the sauce.

Preheat the oven to 190 degrees Centigrade.

Bake the meatballs and sauce for 30-40mins.