Tag Archives: spring onion

Crunchy Garlic Mushrooms with a Green Salad


This is a very simple dinner that the adults in our house enjoy, I’m still waiting for the boys to eat mushrooms!

I use gluten free bread, the cost of it can be out of this world so to save I often buy it when it’s reduced, make it into breadcrumbs and freeze, due to the cost the crusts go in too!

Fresh peas are in season, I’m so excited to see them again! If you don’t have fresh just defrost some frozen peas, no need to blanch.

Serves 2.



4 large portobello mushrooms, brushed clean, stalks removed

80g fresh bread, gluten free or regular, crumbed

2 cloves garlic, minced

salt and freshly ground pepper


Two handfuls mixed lettuce leaves

15 green beans

15 fresh pea pods, shelled

1 spring onion

1 tablespoon olive oil

1 teaspoon white wine vinegar

1 teaspoon Dijon mustard


Preheat  the oven to 180 degrees Centigrade.

Lime a baking sheet with baking parchment.

In a bowl, mix the breadcrumbs, garlic salt and pepper well.

Divide the stuffing into four and fill each mushroom, pushing down a little.

Pop in the oven for 10-15 mins until golden.

While the mushrooms are baking.

Bring a pan of water to the boil and blanch the beans and peas, cool under running water.

Slice the beans into halves or thirds, slice the spring onion finely.

Layer your salad, I tend to have a layer of lettuce followed by beans, peas and finally onion.

Mix the dressing ingredients and pour over.

Remove the mushrooms from the oven, eat hot or at room temperature.

Prawn Wontons


I have always loved what we call “Nibbles Night” in our house, lots of plates of finger food to pick and choose. I try to make as much of it as possible gluten free so sticky sausages, latkes with gravadlax, Yorkshire puddings with horseradish and steak toppings, wedges, Cajun prawns, the list goes on!

One of the boys loves these little parcels so occasionally I make him a  batch as a wee treat.

Not particularly authentic but apparently very tasty, I buy the wonton wrappers and then just make the filling and fry them. Not healthy but a yummy occasional treat!

Makes 36 wontons.


250g raw prawn meat, chopped up

2 spring onions, trimmed, halved lengthwise and finely chopped

20-30 fresh coriander leaves, cut finely

1 large garlic clove, grated

1 small piece of ginger, similar size to the garlic, peeled and grated

2 teaspoons soy sauce

37 wonton wrappers

1 egg, beaten

vegetable oil to fry in


Line a plate with baking parchment/paper, this will stop your prepared wontons from sticking to the plate.

Put your oil on to heat while you prepare the wontons.

In a bowl, combine the prawns, spring onions, coriander, garlic, ginger and soy sauce, mix well.

Take a wonton wrapper and brush the egg around the edges.

Now, place a small amount of the prawn mix in the centre.

Draw opposite sides of the square together and repeat. Squeeze them together firmly.

Now, firmly, twist from above the filling upwards.

Place on the prepared weight and continue until they are all finished.

Cut the leftover wrapper into a few strips.

To test if your oil is hot enough drop a strip of wonton wrapper into the oil. Once it’s hot enough the strip should immediately rise to the surface and begin to bubble.

In small batches fry the wontons until they are golden, drain on kitchen towel roll and serve hot.

Stir Fried Rice



Fast food is essential in my family some nights, add to this the fact I seem to always have leftovers this is a great way to cover both bases.

Although not authentic this has a lovely mild flavour that kids love.


450g cooked white rice

2 tablespoons sesame oil

100g roast pork/ham, cubed

200g frozen peas

2 eggs

3 spring onion, sliced

50g baby spinach


Take the peas out of the freezer to allow time to defrost.

Beat the eggs with 1 tablespoon of sesame oil, set aside.

Heat 1 tablespoon of sesame oil in a wok or frying pan over high heat until the oil is smoking.

Add the rice and stir fry for 3-5mins, keep it moving in the pan to avoid sticking.

Add meat and peas, stir fry for 2mins.

Add the egg mixture, stir fry for 2mins.

Add spinach and spring onion, stir fry for 1min and serve.