Tuesday, February 25, 2014


I feel like I've been cheating on my kitchen recently.... :) I've been surfing through the net looking for the inspiration,hunting for new props, taking lots of photos and I haven't had much time left for cooking.I caught myself falling in love with those recipes that you prepare literally in minutes, throw in the oven and do other things while it's baking.(nothing really wrong with that, is it?) All my fancy equipment have been left aside, kitchen feels so empty and lifeless...and I only pay a visit to make another mug of green tea...

After nearly loosing tip of my finger yesterday(ok, I might be exaggerating a little ;) but it's going to be out of service for a bit), it looks like I'm going to like these kind of recipes even more...I might even consider a new category of recipes on my blog: busy Be(e)a or in case of an accident :)

Sooner or later - I'LL BE BACK!For now I'm leaving you here with a quick recipe for Baked eggs with mushrooms.
And look after yourselves guys :) and your fingers!

9-fingered Bea :D xxx


for 4


300g mushrooms, sliced
1 garlic clove, crushed
1 small onion, chopped
1 tbsp fresh thyme, chopped
4 eggs
rapeseed oil or butter for frying
salt, pepper


1. Preheat the oven to 190C/170C fan/Gas 5.
2. Heat the oil in a medium frying pan. Add the onion and garlic and cook until browned. Then add mushrooms and thyme and cook until softened.Season with salt and pepper
3. Divide the mixture between 4 remekins and brake one egg into each one. Season with a little salt and pepper again. Bake around 18 min, or until eggs are set.Decorate with some thyme.

Tuesday, February 18, 2014

Leek and mushroom MINI TARTS

Leek and mushroom it's my kind of combination. It works so well that I have been recently making leek and mushroom ''everything'': leek and mushroom pie, leek and mushroom soup, leek and mushroom stew. It's kind of leek and mushroom winter this year :) but it's the best season for leeks at this moment so let's make the most of it.

Here are some leek and mushroom tarts, perfect for relaxed winter evenings with friends and family.


for 1 large tart or 6-7 small ones



250g plain flour, sifted
150g unsalted butter, cold
1 egg
1/2 tsp salt


400g mushrooms, sliced
2 garlic cloves, crushed
2 leeks, sliced
1 tsp thyme
1 tbsp rapeseed oil
150ml natural yoghurt or sour cream
50ml milk
5 tbsp plain flour
50g mild cheese, grated
2 eggs
salt, pepper


1. For the crust, place flour in a medium bowl, add salt and butted cut into smaller cubes. Work it with your fingertips until crumbs start to form. Add beaten egg and combine it quickly all together with your hands. Wrap in a cling film and place in a fridge for an hour.

2. In a meantime prepare the filling. Heat oil in a pan. Add mushrooms and garlic and cook on medium heat until all the water from mushrooms is evaporated and mushrooms are cooked through. Add the sliced leeks and oregano, cook for few minutes. Season with salt and pepper and mix well.

3.In a bowl, whisk yoghurt or sour cream with milk and eggs. Add cheese and mix. Mix it in with mushroom and leek filling.

4.Preheat the oven at 190 C/170 C fan/GAS 5.

5.Take pastry out the fridge. Roll it out, sprinkling with little flour and fit it in a baking tray, prick it with fork and cover with baking paper and some dry beans :) or baking beans. Place in the oven for 15 minutes. After this time, take the pastry out and spoon the filling over it. Put back in the oven for 30 minutes.

6.Let cool for 10 minutes. Serve warm.

Sunday, February 9, 2014

Vanilla baked PEARS

Hmmmm.....it was delicious....

Funny enough baked/poached pears was one of the recipes I always wanted to make but never have done....I can't understand it myself.....my mum never made it, I've never eaten it anywhere but somehow it has always drawn my attention when I'd seen it in magazines or somewhere on the net.
So I thought to myself ''right, lets DO IT'' but wasn't really sure how it was gonna turn out.

And WOW!Can someone tell me why I hesitate for so long?!It's soooo goood!Simple and scrumptious!Love it!And the hazelnuts covered in butter and vanilla.....No words :) TRY IT!



4 pears
20g caster sugar
40g butter
1 vanilla pod
handful of hazelnuts, cut in halves


1.Preheat the oven 190C/170C FAN/GAS 5
2.Grease an oven dish with a little butter. Peel the pears,cut in half lengthways,scoop cores and place them in a dish,cut-side up. Cut vanilla pod lengthways and scrape out the seeds. Mix the vanilla seeds with sugar and sprinkle over pears. Cut vanilla pod into four pieces and place in a dish. Cut remaining butter into little squares and dot over the pears. Sprinkle with hazelnuts.
3. Bake for 40-45 minutes. The baking time will depend on size, variety and ripeness of your pears. Prick with end of sharp knife to check if they are ready(should be soft). Ideally pour juices over every 15 minutes.
4. If you boring like me, you can enjoy them on their own or with some Greek style natural yoghurt. If you like to be a little bit naughty you can try them with some ice cream - but shhhh.....I haven't told you this ;)

Sunday, February 2, 2014


My favourite chilli con carne with a little twist :) No beef, but turkey instead!Healthy, tasty, quick and easy. What more can you want?


Serves 4


500g mince turkey breast
400g chopped tomatoes, fresh or tinned(drained and rinsed)
100g tomato purée
100g kidney beans, dry or tinned
2 medium onions,chopped finely  
3 garlic cloves, crushed
1 chilli, chopped
olive oil

Brown rice(200g), fresh salad and fresh coriander to serve with

BEANS: Cook dry beans with the instructions on a packet. You will have to prepare it much longer before cooking chilli.(and soak it overnight). Alternatively you might want to use canned kidney beans( as most of people would :)), just remember to drain them and rinse before adding to chilli :)


1.Place chopped onions and crushed garlic in a big pan with a little olive oil, fry until soft. Add meat and chilli, fry together for few minutes, when it turns golden add tomatoes and tomato purée. Simmer until it gets thick, around 15 min.Add  beans and simmer for extra 5 minutes.Season with salt and pepper.

2.Serve with brown rice and coriander.

Cover 210g brown basmati rice with 675ml cold water.Bring to boil, then turn the heat down to minimum, season with salt and put the lid on. Cook for around 25-30 minutes, or until the water evaporated.Don't stir until ready ;)