By her: cheesy baked egg in portobello mushrooms // strawberries

 

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Mushroom, Sherry and Grain Mustard Sauce

Recipe adapted from Gordon Ramsay
Ingredients
3 tbsp olive oil
200g button mushrooms , sliced
1 garlic clove, lightly crushed
1 sprig thyme
150ml sherry
1 tbsp balsamic vinegar
150ml beef stock stock 
2 tbsp crème fraîche
1 tbsp dijon mustard
2 tbsp chopped flatleaf parsley
 
Method
Heat the oil in a sauce pan and fry the mushrooms with the garlic and thyme, stirring until softened.
 
Pour in 100ml sherry and cook until reduced to a glaze, about 3 mins.
Add the vinegar and cook for a few secs more.
Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 mins.
 
Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley.
 
Will HE make it again?
YES. cause SHE loves the mushrooms.
 

Egg-Stuffed Mushroom Cap

Recipe adapted from realfunfood
Ingredients
5 mushrooms
4 eggs
4 tbsp fresh herbs ( i used thyme)
milk
 
Method
Preheat oven to 180 degrees C.
Take mushrooms and scoop out the stems and as much of the inside as possible.
Put the caps on a greased foil line baking tray so they can be filled.
Chop up 4 of the stems to put in the egg mixture for extra texture.
Crack egg into a bowl and mix herbs into the egg.
Add the chopped stems and a dash of milk and mix again.
Then pour carefully into the caps
Top with mozzarella cheese and pop in the oven for about 25 minutes or until the top of the eggs are no longer runny.
Once they are done, top with a stalk of fresh thyme for garnish.
 
Makes 5
 
Will THEY make it again? 
YES

Brunch Tart

 

hello! 😀

 
Recipe adapted from Woolworths fresh
 
Ingredients
1 sheet butter puff pastry. thawed
olive oil
1/3 cup mozzarella cheese, shredded
1 slice honey leg ham, cut into 3cm strips
2 button mushrooms, sliced
4 eggs
4 cherry tomatoes, halved
 
Method
Preheat oven to 180 degrees C.
Grease muffins tray with olive oil.
Cut each pastry sheets into quarters,
Place pastry into muffin cups, pressing down lightly.
Sprinkle 2 teaspoon of cheese into each cup, add a few slices of ham and mushroom.
Crack an egg into each muffin cup, top with tomato.
Sprinkle the remaining cheese on top.
Bake for 25 minutes or until egg have set.
Serve while still warm
 
Will THEY make it again?
YES. since it’s SO EASY