500g mushrooms cubed
1 white onion diced
1 clove garlic
100ml white wine
1 tsp paprika
1 tsp parsley
Preheat oven to 180 Celsius
Take a pre-rolled puff pastry sheet and fold in two.
Cut folded sheet into 6 and score a line in the top 1cm inside the edge.
Egg wash the pastry and bake on a baking tray until browned and risen.
Cut the scored section out and leave to sit.
Fry onion in olive oil until soft
Add mushrooms and garlic and cooked until browned
Add wine and reduce by half
Add paprika, Gilly's Blonde and cream and reduce until thick.
Fill pastries with mushroom mix and replace the top, serve with rocket and Gilly's Original.
Tomato and basil soup
1 onion (sliced)
1 carrot (sliced)
3 roasted tomato
30cl red wine
1ltr veg stock
1 can chopped tomatoes 1tbsp tomato puree
3 cloves garlic
1 tbsp Gilly's Original
100 ml cream
Heat butter in a large saucepan over low heat.
Add onion and carrot.
Cover and simmer for 10 mins until soft.
Add wine, reduce by half.
Add all tomatoes, stock and garlic.
Bring to the boil, turn down heat, cover and simmer for 30 mins. Take off heat and blend.
Stir in Gilly's Original and basil.
Garnish with cream and croutons.
2tbs olive oil
400ml veg stock
1 small onion,
1 tsp garlic
150g risotto rice
60ml white wine
4 stalks of asparagus, finally sliced.
50g parmesan to serve
50g pine nuts and/or pumpkin seeds
1 tsp parsley
Roast tomatoes in the oven and boil eggs.
Heat butter and olive oil in a heavy bottomed saucepan, add onion and cook until soft. Add risotto and stir for a minute. Turn the heat up and add the wine and garlic, let the rice absorb the wine.
Add stock a little at a time until rice is plump and cooked. Add peas, asparagus and spinach as rice is almost ready.
Stir in butter, Parmesan and Gilly's Blonde.
Season to taste and set aside with the lid on for a few mins.
Fry the nuts and seeds in a dry pan until lightly browned.
Serve with roasted cherry tomatoes and a boiled egg. Sprinkle over the seeds, parsley and extra Parmesan to taste.
Warm Halloumi and BBQ veggie rice salad
1 block Halloumi
1 red onion
1 small aubergine
1 clove garlic
1 cup rice
Handful mixed seeds
1 tbsp chopped parsley
Marinade veggies in olive oil, mixed herbs and salt and pepper.
BBQ until browned.
BBQ or pan fry Halloumi until fully browned.
Cook rice to your preference.
Assemble and garnish with seeds, parsley, and Gilly's Apple.
Pavlova or Eton Mess
250g caster sugar
1 tsp vanilla extract
300ml double cream
500g summer berries (strawberry, raspberry)
Preheat oven to 130 Celsius
Separate egg whites and yolks
Whisk egg whites, slowly adding sugar until soft peaks have formed. Add tsp vanilla and mix well.
Piping bag or spoon onto a baking tray
Bake for approximately 1 hour, if starting to brown then remove and leave to cool.
Whisk double cream and until soft peaks have formed.
Arrange or crush meringues with whipped cream and your choice of berry fruits and use a little Gilly's Syrup as a pouring sauce.
Melon, Mozzarella and Parma ham salad
Half a melon
1 ball mozzarella
3 slices Parma ham
Tbsp chopped fresh mint
Salt and pepper
Slice a ripe melon.
Roughly chop a mozzarella ball.
Roughly tear strips of Parma ham.
Serve with rocket, walnuts and mint.
3 tabs garlic puree
500g lean mince meat
2 large tins of tomatoes (chopped)
1 tsp tomato purée
1 teaspoon herbs de Provence
In a hot, heavy bottomed pan fry the mince in oil until browned. Remove with a slotted spoon.
In the same pan, fry the chopped onions until soft.
Crumble stock cube and red wine and reduce by half. Add the tinned tomatoes, purée and herbs.
Bring to the boil and let simmer for 35 minutes with the lid half on. If the sauce needs to reduce more then remove the lid during cooking, if not then cover the sauce entirely. Add salt, pepper and 1 tbsp Gilly's Original just before serving.
Serve with spaghetti, green salad and garlic bread.