I couldn’t resist a pack of 4 giant brown mushrooms the other day, I had no idea what I was going to do with them – they usually get put on the braai but sadly Pete was away so it was me, the mushrooms and the oven.
The first couple of mushrooms I stuffed with a mixture of crumbled feta cheese, chopped chives, fresh sliced peppadews and crushed garlic with the chopped stems from the mushrooms, which I then drizzled with olive oil and baked at 200°C for approximately 18 minutes.
I also did a few with sliced garlic, sea salt, black pepper and a good drizzling of olive oil.
Both variations were fabulous, couldn’t be easier to prep and cook and would be perfect as a starter for a dinner party.
As I have mentioned before, I don’t make pizza very often but when the craving hits, I am obliged to satisfy it. On this occasion, to keep with my theme of brown bread, I thought it apt to make a brown bread base – result: equally as scrumity and just a teensy bit healthier – bargain. 🙂
Brown Bread Pizza Dough, Sauce and Toppings
1 cup brown bread flour
1tsp instant yeast
½ tsp salt
5ml olive oil
½ cup warm water
Pizza is not something I make very often but on occasion the craving will kick in and being the obedient person that I am, I satisfy it. Below is the recipe I use every time I make pizza, even the toppings – quite boring I guess but delicious all the same. Here is a reminder for you. Think I will branch out next time and add sliced avocado when it comes out of the oven.
Pizza Dough, Sauce and Toppings
10g sachet instant yeast
10ml brown sugar
125ml luke warm water
160-210g all purpose flour *
For some peculiar reason, I had just two rashers of bacon left over in the fridge. Stranger things have been known to happen though. I could not live with myself if I let them go to waste so very quickly whipped them out of the fridge along with 2 mushrooms, and egg (which had 2 yolks :-)) and some cheddar cheese and turned it all into a lovely little omelet. This was the ideal super quick, tasty and easy lunch. Think I may have to always keep 2 spare rashers of bacon going forward.
Last nights supper was sort of a glorified beef stroganoff which I served over pasta. The combination of flavours married so well together which resulted in a super tasty meal that I will definitely be making again. I should probably think of a more appropriate and appealing title though.
125g mushrooms sliced
400g fillet thinly sliced
10ml prepared hot English mustard
20ml port or sherry (I used port)
7.5ml maizena (cornstarch)
Salt and black pepper
Fettuccini pasta cooked according to package instructions
Fry the mushrooms in a little butter sprinkled with the vegetable spice until tender and set aside.
Fry the steak in a little olive oil over a high heat for 1 minute and set aside with any pan juices.
Pour the cream into the pan you cooked the mushrooms and steak in and heat.
Whisk in the mustard and add the sherry.
Mix the maizena with a little water and stir through the cream mixture to thicken.
Add the mushrooms and steak to the cream and heat through.
Add salt and grind black pepper to taste and stir through.