Tonight we were supposed be enjoying sausages from Hollies Farm Shop in Northwich (a new discovery when we bought a new car from the area a week or so ago).

However, Anthony had to have a tooth out this afternoon so wasn’t up for anything but soup and with sausages on the intended menu, that certainly means he really couldn’t eat anything.

Back to the mushrooms though. Every time I make something like this it is just thrown together at the drop of a hat, no recipe in sight. Tonight’s was quite delicious & I thought it about time I share (& post!).

Mushroom & Thyme Pasta for One

• 6 Chestnut mushrooms
• 1/2 small white onion, chopped
• Sprig of fresh thyme
• 2 Tablespoons low fat creme fraiche
• Pasta

Method

• Put pasta on to cook (10-12 minutes)
• Fry onion in a little olive oil & a small pinch of salt until soft
• Add thyme sprig (a few leaves can be removed from sprig as this will be taken out before serving)
• Add mushrooms until soft
• Season further with pepper
• Stir in creme fraiche, take off heat
• Drain pasta & mix

Here is my slightly altered recipe:

Ingredients

• 1 small onion, finely chopped
• 1 large garlic clove, or 2 small ones, finely chopped
• Tablespoon vegetable oil
• 1/2 heaped teaspoon medium curry powder
• 12g fresh ginger, grated
• 1 green chilli, finely sliced
• salt & pepper
• 1 x 420g tin chickpeas, drained & rinsed
• 1/2 400ml tin of coconut milk
• 125g mushrooms, halved (or cut into tiny little bits for Husbands who don’t like them much)
• Juice of half a lime
• 1 stick of lemon grass (bruised)
• Large bag of spinach

• Basmati rice to serve
• Naans, optional – see recipe below

Method

1. Heat oil in large pan (I used a deep frying pan) and fry onion and garlic until soft
2. Add curry powder, fresh ginger, chilli, salt and pepper & stir
3. Add chickpeas, coconut milk, mushrooms, lime juice and lemon grass
4. Simmer for 30 minutes
5. When rice is ready to be drained, add spinach until wilted – rice can be drying whilst this happens
6. Serve with rice and naan bread

The recipe also calls for Thai fish sauce & soy but to be honest I didn’t think it needed anymore flavour adding (nothing to do with the fact that I forgot to add these!!)

I though it would be fun to make some naan breads too & found a recipe in the same cookbook. If you are going to make these I’d suggest you start these first & leave them to rise for 30 minutes before starting on the curry.

Ingredients (makes 12)

• 450g strong white bread flour
• 1 teaspoon dried yeast
• 2 teaspoons salt
• 1/2 teaspoon baking powder
• 4 tablespoons milk
• 60g butter + a little extra for brushing
• 4 tablespoons natural yoghurt
• 1/4 teaspoon bicarbonate of soda
• 1 egg
• Nigella seeds

Method

1. Put flour, yest, salt and baking powder in a food processor
2. In a small pan, warm the milk, yoghurt & butter
3. Once butter has melted take pan of heat & add the egg and bicarbonate of soda
4. Add this liquid to the food processor and wizz to a dough – I needed to add extra milk as it as too dry
5. Once a ball of dough has formed leave in a warm place covered with a damp cloth
6. Leave to rise for an hour (mine didn’t look like it has risen much, but don’t despair!)
7. Knock back dough with food processor then divide into halves – I have frozen one half, not sure if this will work!
8. Each half should be divided into six small balls to be shaped into naans
9. Leave these naans to settle for 10 minutes
10. Heat a frying pan – I put mine too high so I’d suggest a low-medium heat
11. Melt remainder of butter & brush into one side of the naans & sprinkle with Nigella seeds
12. Cook in a dry non-stick frying pan for a couple of minutes each side