mushrooms on sourdough

Mushrooms on sourdough

Lazy weekend mornings should not be spoiled slaving over breakfast pots and pans. Nope, rather give me a quick breakie that still packs a tasty punch. My mushrooms on sourdough hits the spot just fine.

Mushrooms on sourdough

You don’t need loads of ingredients for this one. It’s really simple, but delivers big time on flavour. It’s best made with really fresh shrooms, don’t settle for sad should-have-been-chucked-yesterday mushrooms. Fresh thyme and fresh garlic make this dish a winner. I’ve made it with dried thyme – it does the job – but please don’t use pre-chopped garlic in oil. That stuff should never be in your kitchen!

Mushrooms on sourdough

Lastly, sourdough bread. Fresh, crusty and yeasty. YUM! This dish simply needs the sourdough. Store bought white bread won’t do it any justice, trust me.

Mushrooms on sourdough

Here’s how to prepare it.

MUSHROOMS ON SOURDOUGH
serves 2

ingredients

  • 1 punnet (250 g) fresh portabellini mushrooms, halved
  • 3 whole cloves of garlic, lightly crushed
  • 4 sprigs of fresh thyme, washed
  • 10 ml olive oil
  • knob of butter
  • salt and pepper to taste
  • half a lemon
  • 2 slices of fresh sourdough, lightly toasted

method

  1. Heat a large frying pan, add the olive oil.
  2. Sauté the mushrooms and the whole garlic together over high heat to sear the mushrooms and release the sweet flavour of the garlic.
  3. Add the sprigs of thyme and the knob of butter. Continue to sauté, taking care not to burn the garlic.
  4. In the meantime, lightly toast the sourdough, not too dark, though.
  5. Season the mushrooms liberally with salt and pepper. Add a squeeze of fresh lemon juice and spoon over the sourdough.
  6. Add some fresh wild rocket if you like.

The wild rocket adds an extra peppery punch, but it’s not crucial to serve it like this. Enjoy it the way you prefer.

Cheerio

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eiffel always love this tower

Eiffel Tower

On 5 March 2017, with the rain gently and steadily falling, I came up the stairs from Trocadéro station, frantically looking for the famous metal structure. A few more steps forward and out of nowhere, there it was… Le tour Eiffel.

Eiffel Tower

I had no words. I was completely overcome with emotion. Like a small child, I jiggled on the spot before tears just came rolling down my cheeks. It could not be helped. For years it’s been a dream to visit Paris and see the Eiffel tower. The food, the pastries, the accent and yes, the tower, have all been at the top of my bucket list, and there, standing in the rain, my umbrella lying in a puddle, the box suddenly had a tick in it and it was overwhelming, to say the least.

Eiffel Tower

Eiffel Tower

First, we posed for photos of course, and then croque monsieur with hot chocolate from a street vendor before making our way to the tower. A multitude of selfies, more photos and souvenir Eiffel tower key chains happened. Obviously.

Eiffel Tower

A quick bunker and behind the scenes tour before heading up to the second viewing deck. It was cold, it was wet and it was windy, but nothing could spoil that moment. Standing on the deck, taking Paris in from all possible angles, as there’s nowhere for her to hide from the tower.

Eiffel Tower

Eiffel Tower

Another hot chocolate and glorious Ladureé macarons before going up 300m to the top. Wow. Another emotional breakdown. But I don’t care. I could have stayed up there all night. It was simply magnificent. Mind-blowing. Wonderous. A dream come true moment.

Eiffel Tower

It’s not often that you get to tick those bucket list items off. If the opportunity comes around, go for it, mes amies.

Cheerio

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banana loaf breakfast

Toasted Banana Loaf

This weekend or next weekend (or any weekend!) grab a banana loaf from your nearest bakery and give this little number a try. Of course, if you have time to whip up your own loaf, by all means, go for it.

Toasted Banana Loaf SAMSUNG CSCIf you haven’t tried Clemengold’s delicious range of preserved products, then we can’t be friends. So while you’re searching for a fresh banana loaf, be sure to grab a jar or three of Clemengold Preserve. You can thank me later.

ClemengoldHere’s how you’ll be putting this together:

TOASTED BANANA LOAF WITH MASCARPONE AND CLEMENGOLD
serves 4

ingredients

  • 1 x fresh banana loaf, sliced
  • 250 g mascarpone
  • 1 jar Clemengold preserved mandarin

method

  1. Toast the banana loaf slices until crispy and golden, either in a toaster or under the grill of the oven. Take care not to burn it.
  2. Stack 2 – 3 slices on a plate and spoon a generous dollop of mascarpone on top.
  3. Top with Clemengold preserved mandarin and drizzle a little of the syrup over.
  4. Tuck in!

See, easy and simple. But absolutely mouth-watering!

Toasted Banana Loaf

Cheerio

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moroccan meatballs

SAM_7362

Comfort food! Gimme comfort food, now! Moroccan meatballs with creamy, garlicky sweet potato mash is a plate full of comfort and your name is all over it.

SAM_7368

 

Give it a try – I promise you won’t regret it.

MOROCCAN MEATBALLS WITH GARLIC SWEET POTATO MASH
serves 4

ingredients for the meatballs

  • 1 kg lean beef mince
  • 60 ml rolled oats soaked in cold water for 20 minutes and drained
  • 15 ml fine salt
  • 5 ml dried chilli flakes
  • 2.5 ml ground cinnamon
  • 5 ml ground cumin
  • 2 sprigs fresh thyme, leaves removed
  • 2.5 ml freshly ground black pepper
  • half an onion, finely chopped and fried in a little oil

ingredients for the tomato sauce

  • 20 ml olive oil
  • 2 cloves garlic, chopped
  • 2 x tins whole peeled tomatoes
  • 5 ml salt
  • 5 ml honey

ingredients for the garlic sweet potato mash

  • 600 g sweet potatoes, washed and steamed
  • 100 g butter
  • 2 cloves garlic, finely chopped
  • salt and pepper to taste

method

  1. Make the meatball mixture by combining all the ingredients together in a large bowl.
  2. Shape the meatballs into desired size, taking care not to pack the meat too tightly together. Place the meatballs on a tray and place them in the fridge for about 30 minutes.
  3. In the meantime prepare the tomato sauce by sauteeing the garlic in the olive oil.
  4. Once the garlic starts to turn a light golden colour, add the tomatoes, salt and honey. Bring to a gentle simmer and allow to cook for about 10 to 15 minutes until thick and sweet.
  5. Place the meatballs into the sauce and bring to a gentle simmer. Allow to cook for about 20 minutes, semi-covered, until the meatballs are cooked through and tender.
  6. In the meantime, finish the sweet potato mash by peeling the steamed sweet potatoes and place them into a large bowl. Add the butter, finely chopped garlic and seasoning. Mash with a potato masher until smooth and creamy.
  7. Serve warm mash with cooked meatballs, sauce and fresh coriander.

If sweet potato is not your vibe, then regular mash will do just fine – FYI.

Cheerio

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