Creamy Mushroom and Danish Blue Cheese Risotto

I made this out of a severe blue cheese pregnancy craving - as I'm only allowed it when cooked through and it was a definite winner. Rich, creamy and unctuous with that perfect blue cheese tang - it's sure to become a regular and is a great Meat Free Monday option if you stick to vegetable stock - of which we have been neglecting grossly in recent months.

This makes enough for three portions.

Creamy Mushroom and Danish Blue Cheese Risotto

Here's how:

• 250g arborio rice
• Handful spring onions
• 1 clove garlic
• 1 tablespoon extra virgin olive oil
• Carton of chestnut or field mushrooms, thoroughly washed 100g Danish Blue (I used the Lidl Milbona) 
• Pinch salt 
• Pinch black pepper 
• Pinch dried thyme
• 1 litre chicken or vegetable stock
• 1 tablespoon crème fraiche

Firstly add a tablespoon of the olive oil to a non-stick pan and place on a medium heat.

In the meantime finely dice the onions and mince the garlic and add to the pan to sauté gently.

Wash and dry the mushrooms, and chop into small pieces, set aside for the moment.

Once the onion and garlic have softened add the arborio rice to the pan and quickly move around with a wooden spoon to ensure all the rice is in touch with the base and the oil. Allow to cook for five minutes, stirring every couple of minutes, and not allowing to burn.

Now add the mushrooms and allow to cook for a minute before adding a ladleful of the stock plus a pinch of salt and pepper.

Stir and allow the rice and mushrooms to absorb the stock fully, and keep stirring to prevent any sticking at the bottom. Continue by adding a ladleful more at a time and the same process of stirring etc. until the rice has puffed right up and absorbed most of the stock. Taste the rice to check if it has the consistency you prefer and once happy, allow all the stock to be absorbed then add the crème fraiche to thicken the risotto and add a delicious creaminess to the texture and flavour.

Once the cream has been absorbed crumble in the Danish Blue cheese, and allow to fully melt, continuing to stir all the while. Finish with seasoning to taste and dish up on a bed of rocket, spinach leaves or watercress for a delicious mid-week meal.

Truffled Mushroom & Leek Tagliatelle

This is a really quick and simple vegetarian pasta dish perfect for mid-week as it can be made in 20 minutes, is loved by all the family, tastes great and is a good option for Meat Free Monday too.

I used a black truffle oil I purchased in Rome recently, but you can pick this up easily in the supermarket, and whilst it's a slightly expensive, indulgent ingredient; you only need a tiny bit to give a fantastically earthy, rich flavour.

We all enjoyed this - including my 18-month old, Bridget who is living up to my pen-name for her of Toddler Foodie. 

Truffled Mushroom and Leek Tagliatelle

Here's how:

• 250g fresh tagliatelle (can use spaghetti, linguini or any other long pasta)
• 1 tbsp olive oil
• 1 clove garlic
• 2 leeks
• 200g mushrooms (a mix is great - I used ordinary and chestnut) 
• 125ml single cream
• 50g Pecorino Romano (other hard cheeses such as Parmesan, Cheddar or )
• Pinch black pepper
• Salt
• 1 tbsp truffle oil

Firstly fill the kettle and place on to boil. Now add the olive oil to a pan and place on a gentle heat.

Peel and crush the garlic and slice the leeks and add to the warming oil to gently sauté.

Slice the mushrooms and set aside for a moment. Grate the cheese and also set aside.

Once the leeks have softened; the oil will be beautifully flavoured too. Now add the mushrooms to the pan and at the same time add the boiled water to a saucepan with a pinch of salt and place the pasta in to cook. TIP: Cook for one minute less than the packet instructs and drain.

While the pasta is cooking add to the leeks and mushrooms, the cream and the Pecorino Romano and season generously.

Once the pasta has been drained, add to the pan with the mushrooms and toss to ensure all strands of tagliatelle are nicely coated in the sauce.

Now finally add the final flourish - the truffle oil - drizzle over the whole thing then mix through to ensure an even distribution. Taste to ensure you're satisfied with the flavour - if too subtle add a tiny drop more until you're happy. Enjoy!

Baby Bites Mushroom and Cheese Omelette

Omelettes are such a quick and easy meal and the egg provides a great source of protein for baby. What's more they can be served with berries or fruit sticks as I have done for breakfast or brunch or with a side salad such as cucumber, tomatoes, radishes and lettuce for lunch or dinner.

Up until a year old you must make sure the egg is cooked right through (no runny bits) which is better whilst they are enjoying the finger food stage of weaning, as it helps the omelette to keep its’ shape.

You can use up lots of different ingredients but this cheese and mushroom variety is a favourite - I use two eggs and Bridget just has a quarter of the omelette whilst my partner has the rest. 

Here's how:

• 1/2 tablespoon unsalted butter
• 2 medium eggs
• 3 mushrooms
• 25g hard cheese such as Cheddar, Red Leicester or Edam
• Black pepper
• Handful of washed berries (or salad if you prefer)

Firstly pop the butter into a non-stick pan and place on the lowest heat.

In a bowl crack the two eggs and beat gently with a fork.

Grate in the cheese and add a pinch of the black pepper.

Now wash and dry the mushrooms thoroughly and slice then add to the egg and stir through to try and evenly distribute.

Pour straight into the pan and allow to cook for 2-3 minutes or until the omelette has starts to take a more solid form on the bottom.

Use an egg slice to gently flip it over and cook for the same time on the other side.

Remove from the heat and cut off a quarter for your little one and place on a plate to cool a little. Add the berries or salad and once cooled serve to baby.

Chicken and Mushroom Potato Pie

This is a favourite way of using up leftover roast chicken in a really lovely hearty dish, perfect now the colder nights are drawing in.

The potato topping means that once this goes into the oven too, you're free to do whatever needs doing or to simply relax for half hour too.

For this version I make a quick roux and add a little white wine but if you're short on time, you can make a sauce very quickly by gently frying the onions and garlic in a little oil, then adding 2-3 tablespoons of creme fraiche plus the tarragon which gives a really lovely creamy finish.

I serve with whatever vegetables I have to hand.

Here's how:

• Leftover roast chicken or some cooked chicken pieces 
• 100g mushrooms
• 2 tablespoons frozen peas
• 1 onion
• 1 clove garlic
• 1.5 tsp dried tarragon
• 1 tablespoon salted butter
• 1 tablespoon plain flour
• 100ml milk (I use semi skimmed) 
• 2 tablespoons white wine 
• 200g potatoes 
• 20g grated hard cheese (Cheddar or Parmesan is pefect) 
• 1 tablespoon olive oil

Firstly peel and wash the potatoes then place on to boil in some lightly salted water. Bring to the boil then simmer for fifteen to 20 minutes, until a fork would easily go through and they are ready to mash.

Whilst the potatoes are cooking shred the chicken and slice the mushrooms and place to one side. Also place the oven on to pre-heat at around 180 degrees.

Finely slice the onion and mince the garlic and add to a pan in a tiny bit of butter to soften. Next add the mushrooms and cook for about 30 seconds, turning them over with a wooden spoon. Now remove this mixture and place into a small bowl.

In the same pan melt the butter and once melted, add in the flour a little at a time, constantly stirring to create a smooth consistency.

Once all the flour has been absorbed, add the milk a little at a time and stir the whole time too, until all has been added and the sauce begins to take shape. Add the wine at this point and cook gently for five minutes.

Return the chicken and mushooms to the sauce and place the peas in too and stir to ensure the sauce coats everything nicely. Remove from the heat to mash the potatoes.

Drain the potatoes and shake in a colander then place back into the saucepan and return to the heat for a few seconds, giving the pan a little gentle shake to remove any remaining water.

Now add the olive oil and mash. You want it thick and fluffy and to keep a bit of it's shape so try and refrain from adding milk or butter. Once mashed, season the potatoes with salt and black pepper.

Now place the chicken and mushroom mixture into a small pie plate or dish and try to evenly distribute.

Spoon the mash on top and use the back of the spoon to smooth down. Then use a fork to make track lines, as you would with a shepherd’s pie. Then finally grate on the little bit of cheese just to help to brown the top and give one final delicious touch.

Place the dish onto a baking tray and then into the oven for 30 minutes or until golden brown.

Serve with your choice of vegetables and a glass of the white wine you used in the sauce. Enjoy!