Posts Tagged ‘ parmesan ’

Stuffed Mushrooms…

This is the first of a series of foods that myself or some other member of my family made for our open house on June 5. Unfortunately, many of the recipe books with the instructions are now inside a container on their way to Cambodia… so I will give a basic overview of the recipe now and post some pictures, and when I am reunited with the cookbooks, I’ll update the entries and include the recipes, for those who were curious about all the goodies we made.

*                   *                      *

This entry is dedicated to stuffed mushrooms. While there are many ways to stuff mushrooms, one of our favourites comes from the Australian version of the magazine delicious. While the proportions of the ingredients have escaped me for now, I know that this recipe involves mushrooms, ricotta cheese, pesto, basil, and parmesan cheese (we used peco romano).

As you can see by the photo of the cooked mushrooms, they are a family favourite, and very popular with our guests. By the time I got the right lens on my camera, half of the mushrooms were gone!

Advertisements

rainy day = soup

Today was very rainy. As was yesterday. I would say it’s rained for the past 48 hours straight. It’ been terrible. Last week, we got a bit too comfortable with the warm weather, wearing skirts and sandals, having barbecues and going for leisurely bike rides… so yesterday Mother Nature decided to remind us who was boss, I guess.

I decided to make soup for dinner.  A popular staple in our house is spinach soup. I found this recipe on cooks.com about five or six years ago, and it’s been a hit in my house ever since. Being slightly anaemic, I welcome spinach in my diet at any opportunity. The creamy soup base used in this soup makes it thick, yummy and filling. Best of all, it’s cheap and easy to make–soup for six can be made for about 10 euros.

Back in January, having returned from warm Asia to meet cold, rainy, and unusually snowy Holland, I made this soup almost every week. Frozen spinach was hard to come by in Korea, and given the volume of spinach needed for this soup, fresh spinach was not an option for a working class woman like myself. So when I came back, it was one of many dishes I made often to make up for time missed. Anyway, my sister eventually tired of it, and I retired the soup as the weather started to warm up.

Today, topped with carrot curls and peco romano, I am pleased to say it was well-received.