Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “baby spinach”

Mushroom, Haloumi and Avocado Burgers

Mushrooms!  What a wonderful food…  Where would a vegetarian be without them…  We adore these burgers and we aren’t vegetarians but they are so damned delicious I defy even the most staunch meat-eater to turn their nose up at these.

The giant field mushrooms are ideal for this as they are big and thick so the texture really is like a meaty burger.  The sweetness of the mushroom and the slight saltiness of the haloumi cheese is a perfect match.  The avocado gives a lovely zing to the entire proceedings…

Mushroom Burgers


4 wholemeal buns

4 large field or Portobello mushrooms

1 packet of Haloumi cheese sliced into 4 thick slices

1 teaspoon Olive oil

1 long red chilli (seeds removed) finely sliced

1 large clove of garlic finely sliced

Zest and juice of 1 lemon

1 teaspoon honey

1 teaspoon apple cider vinegar

Couple of sprigs of thyme, finely sliced

Handful of baby spinach leaves

1 ripe avocado

Couple of tablespoons mayonnaise

Salt & pepper to season


Mash the avocado and mix with half the lemon juice

Season to taste and set aside

Meanwhile heat the oil in a large non-stick pan and gently fry the mushrooms for a few minutes until just softened.

Add in the garlic, chilli, zest and rest of lemon juice and sauté for a minute or two

Season with a little salt & pepper to taste

Drizzle over the honey and apple cider vinegar and top with thyme sprigs.

Coat the mushrooms thoroughly and leave on very low heat until ready to assemble the burgers

In the meantime in another clean fry-pan, fry the haloumi cheese slices until golden brown on each side

Spilt each bun and lightly toast cut side up under a grill

Spread a generous amount of mashed avocado on the one cut side up half of each bun

Top with a slice of haloumi, then a mushroom (with some of the lovely sauce)

Finish off with fresh baby spinach leaves and spread some mayonnaise on the cut side of the top half of the bun


Bon Appetit!   🙂

Lemony Herb Garlic Chicken with Warm Spinach, Potato & Red Onion Salad

I have made a similar dish before but this one was improved by the addition of spinach so it became a warm salad on which to place your chicken pieces.  The combination of herbs, lemon and garlic is so wonderful the aroma was heavenly as it was baking in the oven…  The addition of the white wine and tabasco sauce to the spinach and potatoes also gives it a lovely tang…

Obviously you can choose whatever herbs you have in the fridge at the time and certainly add whatever vegetables you wish to this dish.  I love it because it’s just so quick to shove everything in one big roasting dish and walk away for an hour or so knowing this works ever time regardless of what you throw in!

Garlic Herb Chicken

Garlic Herb Chicken 2

Garlic Herb Chicken 3



6 large skinless chicken thighs

Zest of one large lemon

Juice of one large lemon

½ cup fresh parsley roughly chopped

½ cup fresh coriander roughly chopped

Small bunch of fresh Thyme leaves picked

1 large red onion sliced into eighths

4 large cloves of garlic grated

Lug of good olive oil

Salt & pepper to taste

10 baby potatoes

I bag washed baby spinach

splash of white wine

couple of tablespoons of tabasco sauce



Trim the chicken thighs of visible fat and place in a large bowl

Add in the lemon juice, zest, chopped herbs, garlic, salt & pepper and olive oil

Massage the mixture thoroughly into the chicken

Cover the bowl and marinate in the fridge for a couple of hours or over night

Tip the chicken into a large baking tray and arrange in a single layer

Roll the baby potatoes and red onion gently in the bowl the chicken was marinating in to coat them in some of the oil and herbs

Place the potatoes and onion in between the chicken thighs at intervals

Roast in a 180c fan-forced oven for about an hour turning occasionally until cooked though and browned

Remove from oven and take out the chicken pieces and throw in the bag of spinach with the remaining potato and onion and gently stir.

Add in the white wine and tabasco

Cover with a tea towel for 5 minutes or so until the spinach is wilted then mix it all together thoroughly

Serve the chicken pieces on top of the warm salad



Bon Appetit!   🙂



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