Creamy Garlic Mushrooms

If we go out for a meal and I see creamy garlic mushrooms on the starter menu then that is definitely what I will be ordering. Served with a freshly baked baguette…. oh YUM!

If you are like me and also a huge lover of the creamy garlic mushrooms then you’re going to love this recipe!


  • 250g mushrooms – I used chestnut mushrooms
  • 2 tablespoons butter
  • 200ml double cream
  • 2 shallots finely chopped
  • 1 large garlic glove minced
  • 100ml chicken stock
  • 30g grated parmesan cheese
  • 1 tablespoon freshly chopped parsley
  • salt & pepper to season


  • Chop the onion, mince the garlic and slice the mushrooms.
  • Melt the butter in a pan on a medium heat. Add the onion and garlic to the pan. Stir through the pan until soft and translucent. Add the mushrooms to the butter/onion mixture.
  • Fry the mushrooms until golden brown. Add the chicken stock and keep stirring.
  • Pour in the cream and add the parsley. Stir and add the grated parmesan cheese to the pan. Season to taste with salt and pepper.
  • Reduce the heat. Let the mushrooms simmer in the pan until the parmesan cheese is melted and bubbly. This will take approx 3 minutes.

Serve and enjoy!
We served ours with part baked baguettes which were perfect to soak up that delicious sauce!

If you try this recipe, I would love to know what you thought!
Please share your makes on Instagram and tag me @notsofarmerswife as I would love to see them!

Take care


Cheesy Leeks

Another tried and tested recipe for you!

Leeks have upped their game here and are now the perfect side dish for your meal… especially if you’re a lover of cheese, like me!

We served our cheesy leeks with belly pork & mash and it will definitely be going on our menu again!

1 large leek
1 tablespoon cooking oil or butter
1 heaped tablespoon plain flour
200 ml milk
½ teaspoon Dijon mustard
80 g mature cheddar (finely grated and divided)
Salt and pepper

1) Finely slice the leek then wash thoroughly and drain well.

2) Place a medium sized pan over a low to medium heat then add the oil or butter and the leek and cook, lid on but stirring often, until the leek has fully softened – 10 to 15 minutes.* Meanwhile, warm the milk so that it is hot but not scalding.

3) Preheat the oven to 180°C (350F).

4) When the leeks are soft and the juices have evaporated lower the heat. Add the flour and stir in, cooking for a minute or so, then pour in the hot milk and stir into the leeks.

5) Bring to a gentle simmer. Now add the mustard, ¾ of the cheese and the pepper and combine. Check the seasoning adding salt if necessary.

6) Pour the leeks into an oven dish, sprinkle with the remainder of the cheese and place into the oven. Bake for 15-20 minutes until golden and bubbling.

Serve and enjoy!
As always, if you do try any of the recipes I have shared, please share them to your stories and tag me on Instagram @notsofarmerswife as I would love to see them!

Steph x

Slow Cooker Lamb in Red Wine Gravy

Tried and tested recipe and definitely a thumbs up from us!
We had a shoulder of lamb in our fridge, which we were having for our Sunday roast but I fancied doing something a little different with the lamb and I came across this recipe and will definitely be having it again in the future!



  • STEP 1: Heat the oil in a large non-stick frying pan. Add the lamb and brown on each side for 4-5 mins. Set the slow cooker to low. Melt the butter in a saucepan until foaming, then stir through the flour. Whisk in the stock gradually until incorporated, add the wine and bring to the boil. Set aside. The Lamb gravy, at this stage will look thick but after spending 8 hrs in the slow cooker it will be a gravy consistency.
  • STEP 2: Put the onion, garlic, thyme and rosemary into your slow cooker and sit the lamb on top. Pour over the lamb gravy. Put the lid on and cook for 8 hrs or until soft and tender.
  • STEP 3: Remove the lamb and set, covered, on a plate. Strain the liquid into a pan and simmer until slightly thickened. Serve the lamb thickly sliced or shredded (it’ll be quite soft). We served ours with roast potatoes, veg and Yorkshire puddings.

Credit to BBC Good Food

American Pancake Platter – Pancake Day 2020

Pancake day, a day that basically revolves around food, now, that is MY kind of day!

This blog does include affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through the links & make a purchase. I do only share product that I love myself.

Traditionally, pancake day is the feast day before the start of lent on Ash Wednesday….. and a feast is just what we did!

I am a huge lover of a creative platter/graze board, whether it be a cheese board, meat board or any other graze board there is out there….. well, now I introduce you to the pancake graze board platter, filled with 37 pancakes with 6 different flavours, heart cut shaped strawberries, crispy bacon, raspberries, blueberries and chocolate dipped strawberries.
Well, they didn’t dedicate this feast day for it to be wasted did they, I can’t let the side down.

Considering the pancake platter was just for two people, I don’t think we did a bad effort of finishing it off, do you?
Only 5 pancakes left out of 37 between two people? No wonder we could barely move after!
I saved the 5 left over pancakes for breakfast the next morning, so nothing got wasted, which is always what I like to see!

When I said to Ben that I wanted to make the American style pancakes this year he wasn’t best pleased. He is a bit of a traditionist (or stuck in his own ways) and likes to have the crepe style pancakes with the usual maple syrup etc. I knew I was going to have to up my game with the American pancakes to keep him happy!

Considering he ate approximately 17 pancakes, I don’t think he was that disappointed, do you?
We have come to an agreement that we will have American pancakes one year then crepe pancakes the following year. That seems like a fair deal to me!

American Pancake Recipe:

  • 125g Plain Flour
  • 2 TBSP Caster Sugar
  • 2 TSP Baking Powder
  • 1 TSP Salt
  • 1 Egg
  • 235ml Milk
  • 1 TBSP Veg Oil

Top tip – make your pancake batter in advance.
The resting period for your batter allows the gluten in the flour to relax and the starch grains to swell. This means that when you add your batter to your pan, your pancakes are more likely to come out light and fluffy!
If you are short on time, try to allow 20 minutes for the mixture to rest before frying.

However, with me upping my game this year, I doubled the recipe so we had enough mixture for a few varieties of pancakes so the actual recipe I used for 37 pancakes was:

  • 250g Plain Flour
  • 4 TBSP Caster Sugar
  • 4 TSP Baking Powder
  • 2 TSP Salt
  • 2 Eggs
  • 470ml Milk
  • 2 TBSP Veg Oil


1) In a large, non stick frying pan, add a few sprays of fry light or butter, over a medium heat. If you are using butter, make sure butter is melted before adding the batter mixture to the pan.

2) Using a ladle, add small circles of the pancake batter to the pan, approx. 8cm wide – making sure they are far enough apart so the batter is not touching and remember that the batter will spread during cooking.

3) Cook the pancakes on the first side for approx. 1-2 minute on the medium heat, or until you see tiny bubbles start to appear and pop on the surface.

4) If you are wanting to add some extra flavour to your pancake, then this is the time.

The pancakes flavours I made were:

  • Plain – Served with crispy bacon
  • Raspberry and white choc chip
  • White choc chip
  • Brown choc chip
  • Blueberry
  • Raspberry

For example, if you are wanting to add blueberries to your pancakes, add your desired amount of berries to the batter before flipping to cook the 2nd side. To our pancakes, I added 5 blueberries to each pancake!

5) Once your toppings have been added to the batter mixture, flip them over and cook for a further 1-2 minutes.

6) Repeat the process until the batter is used up.

But how do you keep them warm before serving?

In our frying pan, which is a fairly decent sized frying pan, I could only fit 4 pancakes at a time and the last thing you want to serve is cold pancakes!

After I had finished grilling our crispy bacon, I changed the oven setting to fan at 50 degrees and popped the pancakes in there until I had finished making all of the pancakes. This temperature works perfectly for me as I find it keeps the pancakes nice and warm but does not over cook the pancakes.

Served with……..

When Ben seen the pancake platter, he was a little unsure on the mixture of sweet and savoury – but that’s how the Americans do it, isn’t it?
As well as fruit in the pancakes, I also sprinkled some raspberries, blueberries and strawberries on the board….. along with moreish chocolate dipped strawberries – YUM!
I did a little research on American pancakes and it appeared that crispy bacon and maple syrup is a must, so on top of the plain pancakes I stacked the grilled crispy bacon.
I also made sure there was a selection of sauces available too, so we had a variety of the Sweet Freedom to hand at the table. If you haven’t tried their sauces, you need to, they are delicious.
Consider Ben was unsure on the sweet/savoury mixture, I didn’t see him complaining once he tucked in!

I may not be able to wait two years before we have this platter again. Can we make pancake day once a month? or week?

Sun Dried Tomato, Chilli, Prawn Pesto Pasta.

A tasty and easy meal that is ideal for a busy mid-week meal!


Ingredients you need:1
-Red Pesto (Approx. 3-4 TBSP)
-x1 Purple Onion
-x1 Chilli (more or less depending on how you handle the spice!)
-x1 Bell Pepper
-x1 Garlic Clove
-Olive Oil
-Sun Dried Tomatoes

Step 1:

Add the spaghetti to a pan of boiling water with a pinch of salt to season and bring to boil. Cook for approx 8-10 minutes, or until it is cooked to your liking.

Finely slice the onion, bell pepper, garlic & chilli. I did remove the seeds from the chilli for our dish, but this is personal preference, so if you like a little bit of spice, leave them in there!

In a large pan, add a drizzle of olive oil on a medium heat. I like to use the garlic or chilli flavoured oils. For this dish I did use the garlic flavoured olive oil, but if you don’t have that, then standard olive oil will work just fine.

Fry the onions, bell pepper, garlic & chilli until softened.

Step 2:

Add your desired amount of sundried tomatoes to the onion/pepper pan (I added around 10 sundried tomatoes to my dish), also add one TPS of the sun dried tomato oil to the pan.

When the ingredients in the pan are softened and the pasta is nearly cooked, add the spinach to the onion/peppers. Mix together until the spinach has wilted.
Once the spinach has wilted, add the prawns to the pan. Season with salt & pepper. 





Today, I am using the Pesto Rosso jar, which I believe,  I bought from Aldi.
There are some delicious recipes out there to make your own pesto sauce, but sometimes with busy lifestyles we just don’t have the time to be mixing and blitzing so this is the easier and quicker option for me during a busy week.



Step 3:

When the spaghetti pasta is cooked, drain but leave a small amount of the pasta water in there with the spaghetti.
Add 3-4 TBSP of red pesto sauce to the spaghetti and mix together.

Once the pesto is well mixed in with the spaghetti, add the spaghetti to the prawn pan and mix together.


Serve and enjoy!

I need to try this recipe with chorizo, I think that would be delicious!

Thank you for reading and I hope you enjoy this recipe if you try it.