Richard Cadey's Fence: Before
Richard Cadey, with the help of Calum Stoke repaired his fence that had blown down in the recent storms - here are the before and after pics...
Richard Cadey's Fence: After
Foody Tuesday with Jacqueline O'Donnell
Portobello mushroom & spinach bake
• 4 large Portobello mushroom caps
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper, divided
• 100gr/4oz ricotta cheese
• 100gr 4oz finely chopped fresh spinach
• 50gr/2oz finely grated Parmesan/strong Scottish cheddar
• 2 tablespoons finely chopped kalamata olives
• 1/2 teaspoon Italian seasoning/chopped fresh basil
• 3/4 cup prepared tomato sauce
• Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
• Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
• Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
• When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.
• 300gr/12oz fresh spinach,
• 75/3oz part-skim ricotta cheese, or low-fat cottage cheese
• 75gr/3oz finely shredded Strong cheddar or Parmesan cheese, plus more for garnish
• 2 large eggs, beaten
• 1 clove garlic, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Preheat oven to 180c/Gas 5.
• Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
• Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
• Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.
Lentil & Spinach warm salad
• 75g/2½oz Puy Lentils, cooked according to packet instructions, drained and kept warm
• 75g/2½oz Spinach
• 1 tbsp sesame oil
• 2 tsp soy sauce
• pinch chilli flakes
• 2 limes , juice only
• 1 tbsp clear honey
• For the salad, place the cooked lentils and the spinach into a serving bowl.
• For the dressing, place all the dressing ingredients into a bowl and mix well.
• To serve, pour the dressing over the lentils and spinach and stir well
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