Damned Delicious White Mushroom Pizza

Mushroom Pizza

I was inspired by another food blogger, Damned Delicious in this recipe, I prefer to use rosemary as a seasoning because I think it works well with mushrooms, but use what herbs you like the taste of.

I liked this recipe because it used a premade pizza base. This was a relief, I have a bit a chequered past trying to make pizza bases from scratch. Using a premade base also makes this recipe probably as quick as calling a pizza, and significantly cheaper (most take away pizzas have a 900% mark up).

Cheese, garlic and mushrooms are one the best flavour combinations ever and the only problem with this pizza is that fights over the last piece can get mean.

Makes 1, 12 inch Pizza

Ingredients

1 x 12 inch Pizza base

125 Grams Mushrooms (sliced)

2 Cloves of garlic (minced)

200 grams Mozzarella

50 Grams Ricotta

1/2 Tsp Rosemary (Rosemary can overwhelm everything else if you use too much, if you’re going to use other herbs you can use a bit more)

1 Tbsp Butter

Salt

Method

Add toppings before baking
  1. Pre heat your oven to 200 degrees
  2. Melt butter in a pan, and add the mushrooms rosemary and garlic and cook for 5 minutes (don’t stir too often)
  3. Put the pizza base on a baking tray and top with slices of mozzarella, the mushrooms and garlic, and dollops of ricotta. Give the pizza a light sprinkling of salt
  4. Bake for 15-20 minute, until golden brown and damned delicious

Aubergine and Pesto Bake

I came home from work, and had lots of bits and pieces in the fridge that needed used up. I rustled this up, and it was pretty quick and tasty. You can switch up the ingredients based on what you have rattling around the fridge.

Serves 2
Ingredients

1 Aubergine

1 onion

150 Grams Mushrooms

2 Cloves of garlic

3 Tbsp Olive oil

1/2 Jar of pesto

500 Grams Passata

50 Grams Parmesan

50 Grams Mozzarella

Method

  1. Slice the aubergine into thin slices, and brush with olive oil before adding to a frying pan.
  2. Cook the slices for 2-3 minutes on each side over a medium heat until they start to colour
  3. In a separate pan add 1tbsp of oil, fry the chopped onion, mushrooms and garlic until soft
  4. Add the passata and simmer until the sauce thickens
  5. In an oven proof dish add a layer of the tomato sauce, add a layer of the aubergine slices
  6. Spread a thin layer of pesto and cheese on top of this
  7. Repeat these layers until you run out of ingredients
  8. Bake at 200 degrees for 15 minutes or until the cheese is melted

Cheese and Wine -The perfect way to spend a cold wet Saturday

A great Friday night spent at Direct Wine Shipments “walking wine tour” sharing gorgeous wines with friends and probably spending much more than I intended.

Direct Wine Shipments, in Corporation Square in Belfast is an institution. For 65 years it has been bringing great wines from around the world to Northern Ireland. The staff are friendly and knowledgeable, and the owners have their own wine Crua Celta from their vineyard in Spain. Their historic premises have been everything over the years from a grain store to a brothel, and are reportedly haunted.

I enjoy wine, but what I love even more is cheese. The Artisan Cheese Monger from Holywood brought some brilliant samples for pairing with wine. It turns out brie and the right Champagne are a marriage made in heaven.

I arrived home, a little tipsy and with a bag full of cheese. Saturday turned out to suck, a day full of house cleaning, laundry and sh*tty weather. However, the upside was being able to settle down with my purchases from the night before. Brunost cheese from Norway is amazingly delicious. It’s made from boiling the whey after cheese making. It’s like fudgey, caramely cheese, it sounds wrong but it’s fabulous. Go try some!