Yeah, I'm really feeling fancy today and so what better way to celebrate than to make a couple of mouth-watering dishes? First off, let's start with this fabulous Rocket, Mushroom & Bacon Quiche. Nothing says luxury like a quiche, right?
Rocket, Mushroom & Bacon Quiche
It’s a whimsical combination of flavours and textures that will transport you to gourmet heaven. To make it, you’ll need :
- 4 rashers streaky bacon, chopped
- 3 large handfuls rocket leaves
- 100g mushrooms, sliced
- 1 garlic clove, finely chopped
- 160 ml double cream
- 160g strong mature cheddar, grated
- 2 eggs
- 25g Parmesan, grated
- 1 tsp finely chopped, fresh thyme leaves
- Salt and pepper
To begin, heat a teaspoon of oil in a large, non-stick frying pan over a medium heat and fry the bacon for 3-4 minutes. Add the mushrooms and garlic and cook for a further 5 minutes.
When the bacon and mushrooms are cooked, stir in the rocket leaves until softened. Pour the mixture into a greased and lined, 20cm tart tin and flatten it out with a spoon.
Mix the double cream, cheddar, eggs, Parmesan, thyme and seasoning together in a bowl and then pour over the bacon and veg. Shake the tin gently to ensure the mixture is evenly spread.
Afterwards, bake the quiche in a preheated oven at 190°C/Gas Mark 5 for around 30 minutes. Once cooked, take it out and serve it with a freshly dressed rocket salad.
Delicious! Now it's time to change gears and move from savoury to sweet with this incredible Syn Free Creamy Chicken and Mushroom Pasta. What's even better is that this one's totally guilt-free too.
Syn Free Creamy Chicken and Mushroom Pasta
To make the pasta dish, you’ll need :
- 400g boneless and skinless chicken breasts, cut into cubes
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 2 large handfuls mushrooms, sliced
- 1-2 tablespoons fresh parsley, chopped
- 200ml chicken stock
- 400ml skimmed milk
- 4 tablespoons cornflour
- 160g dried pasta
- Salt and pepper
Start by heating the oil in a large non-stick saucepan over medium-high heat and then adding the chicken. Fry the chicken until lightly browned, before adding the garlic and mushrooms.
Cook that for a further few minutes until everything is tender. Then add the parsley and chicken stock, and simmer for around 5 minutes. Afterwards, mix the cornflour with a little of the milk in a bowl and add the remaining milk to the saucepan.
Keep stirring until the sauce becomes nice and creamy. Add the dried pasta and cook until al dente, season with salt and pepper and serve hot. Enjoy!
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