The Coffee Break

Stuffed Mushroom Caps

2015-04-28T21:46:00.001+01:00

I kind a have love / hate relationship with mushrooms. I remember few years ago I used to eat them quite often. But when I was pregnant with my son, I absolutely hated any kind of mushrooms. So I stopped buying them for almost a year. If you think I am kidding, than you are wrong. There was no mushroom in my kitchen for a year. None, zero, zilch. I just could not stand them. Crazy, isn’t it?

I do regret it now, because of it my daughter now do not eat mushrooms at all, but prior that she loved eating my creamy mushroom soup at least once every other week. I do hope she grows out of it and she will eat them again. Actually I haven’t made that soup for over two years now (oops!), but I really should make a batch.

So when finally I felt like I could try to eat mushrooms again, I almost immediately thought about these little mushroom bites. They are great appetizers or party food and can be prepped ahead of time. Than when you are ready to serve, simply stuff the mushrooms with a filling, bake for 20 minutes and serve. The other great thing about these mushrooms that the filling combinations can be endless! So what are you waiting for? Go, bake some and fell in love with these stuffed mushroom caps! ;)

Hungry for more? Follow me on Twitter, Instagram , Facebook and Pinterest for latest updates.

Stuffed Mushroom Caps

Serves 6 as appetizer

Print this recipe

Ingredients:

24 white button mushrooms

250 g cream cheese, at room temperature

1 large garlic clove, minced

2 tbs chopped coriander

1 tbs chopped parsley

60 g grated mature cheddar cheese

Salt, pepper to taste

½ cup bread crumbs, divided in half

Olive oil

Method:

1.Preaheat oven to 180 C, line cookie sheet with grease-proof paper.

2. With damp kitchen towel clean the mushrooms, remove the stems and set aside.

3.In a large bowl combine cream cheese, minced garlic, chopped parsley and coriander, cheddar cheese and half of the breadcrumbs. Finley chop mushroom stems and add to the cream cheese. Mix all until combined. Season with salt and pepper.

4.Scoop about 1 tbs of cream cheese mix into the mushroom caps. Sprinkle with remaining breadcrumbs and drizzle with little olive oil.

5.Bake for 20-25 minutes or until browned. Leave for a few minutes to cool before serving.

Like mushrooms? Why not to try these recipes ;)

Creamy Mushroom Soup

Oven-baked Leftover Rice and Mushroom Cakes and Herb Yogurt

Lemon Cupcakes with Raspberry Marscapone Frosting

2015-04-17T23:52:00.000+01:00

Even though I am totally chocolate and caramel cake kind a girl, in spring I crave fresher and lighter desserts. More fruity, zesty and lighter in texture.

Lemons are must-have in any kitchen as they are such a versatile fruit. Not only are they great in all kind of dessert and treats, such as lemon curd, cakes or cookies, they also goes well in many savory dishes. They are truly a must for marinating fish or seafood, or for making delicious vinaigrette for salads.

In spring I usually have a huge craving for everything lemony. Everything I bake ends up with a hint of lemon. Anything I drink should contain at least one slice of lemon. You get where I am going : )

Raspberries and lemons are so perfect when paired together and for me it is definitely a spring combination. So when couple of weeks ago I hand this lemon craving, I immediately knew I wanted to bake lemon cupcakes. Usually I do not do any frosting, but since I already had some raspberries and mascarpone in my fridge, I decided to whip up some.

Lemony and light in texture with the creamy raspberry mascarpone frosting – they are perfect to enjoy with your cuppa any day. Enjoy!

Hungry for more? Follow me on Twitter, Instagram , Facebook and Pinterest for latest updates.

Lemon Cupcakes with Raspberry Mascarpone Frosting

Makes 12 cupcakes

Print this recipe

Ingredients:

For cupcakes:

150 g all-purpose flour, sifted

1 ½ tsp baking powder

¼ tsp salt

150 g unsalted butter, softened

170 g granulated sugar

2 large eggs, at room temperature

1 tsp vanilla extract

Zest from one lemon and juice from two medium lemons

4 tbs milk

For frosting:

250 g fresh raspberries, pureed

250 g mascarpone cheese

180 g icing sugar, sifted

1 tsp vanilla extract

Extra raspberries for topping (optional)

Method:

1.Preaheat oven to 180 C, line 12 cupcake tins. Set aside.

2. In a medium bowl mix flour, baking powder and salt. Set aside.

3.In a medium bowl add butter and sugar, with an electric mixer cream together until light and fluffy.

4.Than add eggs, one at a time. Whisk until just combined, scraping sides of the bowl in between as needed.

5.Add in vanilla, lemon juice and milk. Whisk for 30 seconds.

6.Slowly add dry ingredients and lemon zest. Whisk until just combined. Do not over-whisk it.

7. Divide batter evenly among 12 cupcake liners. Bake for 18-20 minutes or until when inserting toothpick in the middle of the cupcake, it comes out clean. Cool completely before frosting.

8. For the frosting, in a medium bowl add mascarpone cheese, icing sugar and vanilla extract. On medium speed, whisk together until smooth. Than with the spatula fold in pureed raspberries.

9.Pipe raspberry mascarpone frosting over cooled lemon cupcakes. Top with extra raspberries if desired. Enjoy!

Chicken Fillet Patties

2015-04-14T21:01:00.001+01:00

I am always on look out for a new dinner recipes, because let’s be honest, from time to time I feel like I am stuck in a circle by cooking same type of dinner over and over again.

I do not own a lot of cook books. Just a few books what I took with me from Latvia when I just moved to Ireland and few I bought myself later on. I used to buy lots and lots of cooking magazines, looking for some inspiration. Some recipes worked well for my family, and I still make them. And some were total fail. You live, you learn. Right?

Nowadays a lot of my inspiration comes from Pinterest. I have to admit, I am slightly addicted to it. Ok ok, I confess, I am addicted a lot. Here I said it : )

But sometimes idea comes from your friends or relatives. Just like this recipe I am about to share. About these chicken patties I first time learned from my friend. Well, actually they were turkey but chicken works as well as turkey. So, we were sitting drinking coffee and chatting about food, as you do, when I ~~might complained~~ told her that I had no idea what to cook that night for dinner. And she suggested I try turkey patties she makes for her family. It is hit in her house, so I thought why not to try as well, just with the chicken instead.

She told me ingredients she uses and I slightly adapted them, just to suit my family needs.

You need to start by washing chicken fillets than pat them dry with paper towel. After that transfer to chopping board and cut into small pieces. Transfer to a medium size bowl.

Next you need chop the onion, peel and grate the carrot. Transfer to the chicken. Than chop coriander and as well add to the chicken. Next peel one clove of garlic, mince it and add to the chicken. After that add 2 tablespoons of mayo; season with salt and pepper, mix all until combined. Cover the bowl with cling film and put it into fridge for an hour.

After an hour, over medium heat put non-stick frying pan and add oil.

To the chicken add beaten egg and 3 tablespoons of flour. With a spoon (soup spoon), scoop generous amount of chicken mix and add to the hot pan, shaping round patty. Repeat with rest of the chicken mix. You may need to fry them in batches. Fry until golden on both sides and cooked through inside.

Do you ever feel like you are stuck in a rut by cooking same thing over and over? If yes, where do you get your inspiration? I would love to hear from you!

Hungry for more? Follow me on Twitter, Instagram , Facebook and Pinterest for latest updates.

Chicken Fillet Patties

Serves 4-6

Print this recipe

Ingredients:

3 large chicken fillets

1 onion, chopped

1 carrot, grated

Small bunch of coriander, chopped

1 garlic clove, minced

2 tbs mayo

1 large egg, beaten

3 tbs all-purpose flour

Salt, pepper to taste

Oil for frying

Method:

1.Wash and pat dry chicken fillets. Than chop them into small cubes and transfer to a medium bowl.

2.Finley chop one onion and grate one carrot. Transfer to the bowl with cubed chicken.

3.Wash and than chop coriander, add it to the bowl with chicken.

4.To the chicken add minced garlic and mayo, season with salt and pepper; stir well and transfer to the fridge for an hour.

5.Over medium heat place non-stick frying pan, add oil.

6.To the chicken add egg and flour, mix all until combined.

7.With spoon (soup spoon), scoop generous amount of chicken mix and put it to the pan, shaping round patty. Repeat with the rest of the mix. You may need to fry them in batches. Fry until golden from both sides and cooked through inside.