AVOCADO ‘N EGG

DO NOT turn your nose up at this!! You will want to eat it. It truly is delicious. I had never thought of adding an egg to an avocado but I saw this recipe on Fave Gluten Free Recipes and decided to try it. If I hadn’t been so starving whilst I was working I may never have tried it. Trolling recipe websites makes me ravenous! (this emoji is Oliver – in case you didn’t know  – You know……’Please Sir, May I have some more!’  .

I made it for a snack but it is great for a breakfast or even a light lunch.

Preheat your oven to 180C.

There is nothing to this recipe. You need a ripe avo and Eggs. I decided to top it off with a few crispy bacon bits but only because I had the bacon and thought ‘why not?’ so that is not necessary but get creative and top it with anything you want. It might go nicely with a some salsa. How about ending it off with your favourite hot sauce? Yum! 

You will end up with more egg than fits into the Avo unless you can find huge avos! (and small eggs )

What I do is I have a cup in my fridge where I collect egg whites (I hate wasting anything and they do last quite some time if you cover them properly. I use glad-wrap). Somehow I always seem to have extra egg whites – I have no idea why??  So I started to collect egg whites and I make meringues from time to time. Meringues are great if you are feeling like something sweet, they are easy to make and relatively fat-free if you don’t count the sugar, but use powdered sweetener! Anyway this is for another post, so look out for that!

I acted as if I was separating the yolk from the white so be ready for this. I kept the yolk in half of the shell and put come of the egg white in my cup and then popped the rest of the egg into the avocado hole. Easy, peasy. Some spilled out into the glass dish. So I rested the avo on the counter and poured that egg white into the cup too. If you are going to do something like this just be sure that the egg white is completely clear and clean as if there is even a hint of something in it you will not be able to make meringue at a later stage.

I also used a glass dish to support the avos as it is a bit tricky to keep them upright to hold an egg. Well, it was not that tricky, you can figure it out! .

Sprinkle with some seeds – I used mixed- and a little Cayenne pepper.

Bake in the oven for 15 – 20 mins. I did not want my yolk hard so I baked them for 15 mins. It was at this time I fried my bacon bits.

This is the result.

   Yum! Yum! Yum! 

 

 

 

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FRIDAY NIGHT FAVOURITES

 

I’m starting something new called Friday night favourites. I don’t know about you but I live for Fridays. I find it difficult to get out of bed on a Friday morning especially when the weather is cold. When the end of the week comes I am exhausted but the fact that it is Friday gets me up with a smile on my face as that means the weekend is around the corner. Don’t worry, I tell myself, you can sleep in tomorrow morning!

What is so nice about a Friday? The relaxing evening. What better way to start it off than with a pre-dinner drink and know that you can go to be bed late and it won’t matter. You can relax and not prepare for the next day by deciding what is going to be for lunch or what events you have to drag yourself to and how much time you have in a day to get around to everything. You can chill and rest your mind and just go with the flow.

I switch my mind off on a Friday night. Have a drink and leisurely supper and catch up, either with the family or one of my friends. Those are my most favourite things to do.

Tonight I’m starting off with this yummy champagne cocktail which isn’t a real champagne cocktail but it’s my champagne cocktail. I thought it looked kind of funky and it added in a nice twist of bitter ‘pops’ to the sweet champagne. This was JC Le Roux Le Domaine and I used pomegranate seeds which I found on a shelf in the fridge at Woolworths. It was no trouble to find. Just pop a few pomegranate seeds in the bottom of your glass and top with the champagne. Sip and enjoy!! 

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WHAT’S ALL THE FUSS ABOUT

So what’s all this fuss about gluten-free? Is this a new buzz word? Why do some people eat gluten-free? What is Celiac disease and how is that different to banting?

If you know all the answers to these questions yet have no idea how to start actually eating gluten-free, you have come to the right place. If you don’t know all the answers to these questions you are also in the right place.

But before I begin you need to grab a cup of coffee and settle down for some informative reading. Coffee makes everything better . Before tackling anything, you must grab that cup of java or cuppa,   if tea is your thing. I have recently got into the habit of drinking chai tea. My friend, Lorna, introduced me to it. Drink it with a spoon of honey. Much healthier than coffee with milk, which is what my habit is. Well I am changing my ways and I didn’t ask to. I had to. Which is how this blog started.

When I was first diagnosed with Celiac disease I had no idea what it was. When I found out that I couldn’t eat anything that contained wheat I didn’t know how to eat. For example, I didn’t classify Rye into that category. I always thought eating Rye bread was healthier than eating general white bread. Well that may be true for some but not for Celiacs.

Something else which surprised me is that I couldn’t eat sausages or beorewors anymore. That’s right, sausages are not gluten-free. Please, please tell me that you don’t eat viennas!!  (even without a disease). They are the worst. There are certain places who stock these gluten-free. I will introduce you to them in different posts as well as restaurants who cater for gluten intolerance and/or banting.

When I did begin investigating about gluten-free, I wondered how my budget would stretch. I’m a single mom with a teenage son who eats A LOT. How could I afford to buy specialised food? Well, it is not that bad and I will give you all of my tips, tricks and ideas on how to eat gluten-free on a tight budget. I will also share with you some gluten-free recipes. Especially quick ones, as I am sure you are as busy as me and have no time to cook. My meals are good, let me tell you! I have had some recipes published on a website called Recipe Lion, I frequently interact with them where I try out and comment on other people’s recipes. Check them out for some ideas. On that website my username is FoodLover.

I think, by now, we all have an idea as to what banting is all about. So what is Celiac disease? How is it different from banting?

Celiac disease is a gluten intolerance, an autoimmune disorder. Gluten is a type of protein . I couldn’t believe it either! When you are a Celiac and you have food which contains gluten, the gluten triggers an abnormal immune response in the small intestine and you can’t absorb nutrients from you food.  It can lead to all sorts of ailments such as anaemia, vitamin deficiencies or osteoporisis. Those are only the serious consequences. In general it leads to chronic fatigue, lethargy, insomnia, bloating, constipation or diarrhea, lactose intolerance, gas and abdominal pain. For a more comprehensive list see the Celiac Disease Foundation. Please note that this is a not a diagnostic tool, merely a guideline. If you think you have Celiac disease you must consult with a doctor.

For years I was treated for a spastic colon, reflux and IBS. The symptoms for those are very similar to the ones you experience when you have Celiac disease. It was only when my daughter, she’s 24, had a blood test and told me that she had it and mentioned that it is genetic did I decide to get myself tested.

I must warn you that for children who have Celiac disease it can get quite serious so it is best to check these kinds of symptoms out to make sure that they are not gluten intolerant. Tiredness for no reason, is a big factor to consider. I remember having plenty of vitamin B injections for energy. If only I had known.

As far as I am aware there is no real ’cause’ for gluten intolerance other than that it is hereditary. Many years ago gluten-free wasn’t a ‘thing’. I remember as a child, hearing my family talk about my uncle Charles who was gluten intolerant and he came to visit us. We had to drive miles to find some gluten-free bread and I thought he must have had something really serious if we had to drive to the ends of the earth just so he could have some toast in the morning . The sad truth is that it is difficult to snack. Eating breakfast is difficult as you can’t eat cereal or toast or any of the ‘breakfasty’ things which are quick and easy, like muffins! What do you eat before work? Who has the time to cook bacon and eggs? FYI there are plenty of ideas on this blog! As well as my favourite website Fave gluten free recipes who I have also submitted recipes to. It is published by the same people who do Recipe Lion. 

If you think you have Celiac disease you can consult with you doctor who will ask you some questions and give you a physical, but the confirming test would be to have a blood test and or a small bowel biopsy. The blood test is a TissueTtransglutaminase Antibodies test (tTG-lgA) and will test positive if you have an intolerance. If you have this test you must be eating your regular gluten-containing diet for it to be accurate.

If you are not sure but you think you may have Celiac disease try staying away from products containing gluten for a period of two weeks. If your symptoms subside or wane, chances are you probably have it.  Some people are merely sensitive to gluten and a gluten-free diet will make them feel much better and healthier. These types of people can eat some gluten and cross contamination won’t be serious for them. So you can be gluten-sensitive, gluten-intolerant or have Celiac disease.

Banting is a diet, eating gluten-free is not. When you bant you don’t eat any starches and Celiac disease, or gluten-intolerance, is not about starch. People mistakenly believe that if you don’t eat food containing gluten you will lose weight. This may be so but not because gluten puts on weight. It is very important to bear in mind that you must consult with a doctor if you think you have Celiac disease. My blog is not about losing weight and fad diets. It is about a disease which needs a lifestyle change. Yes, it is healthier and it has led to me exercising (Did I tell you I have started boot camp?) and eating better in general (I’m still trying to give up sugar but it was a disease which started it and the rest followed. Thank goodness! . Honestly eating a well-balanced diet and exercising regularly is fundamental to being healthy and the likelihood of losing weight. There is no health benefits to avoiding gluten unless advised to do so by your doctor.

What is cross-contamination? If you have Celiac disease your kitchen must be gluten-free. That means to say that you must not use the same cooking vessels and utensils which you use when you cook meals for others.  It is the same as a person who is allergic to nuts where a trace can trigger a reaction. If there are traces of anything containing gluten, it will affect the Celiac. In my house I have a gluten-free cupboard where I keep things separate. Here are some great tips on keeping your kitchen gluten-free.

Restaurants who sell gluten-free food must ensure that the gluten-free products are prepared and cooked in a gluten-free place. I will post in the future about which of these restaurants are the best for this.

I will also, in later posts, address Frequently Asked Questions such as what to do if you accidentally consume gluten. If you have any questions right now then ask in the comment section below and I will answer within a few hours.

Another future post will be on what to stock up on in your gluten-free pantry so look out for that in the next week.

I will be working with a nutritionist on eating gluten-free and banting. Quite a few of my recipes can be used for banting diets and I will be posting the nutritional value of each recipe so if you want to use them to lose weight you know which ones will work.

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BACON BREAKFAST CUPS

Just play #PrimeFoodie

This is a great, easy meal. They are convenient to pop into a lunch box and eat at work as they easily transportable.They are easy to prepare and cook.They take no time at all to prepare.  What more do you need? These bacon cups have it all. You can add anything to them. I would have liked to put spinach and mushrooms into mine but I didn’t have them on hand. No problem! They still taste incredibly good. So whatever you have you can put into them. What about some leftovers? Pop those in too! If you don’t feel like cooking, make some of these. They are incredibly filling and a complete meal all on their own.  I served mine with some fried tomatoes and sausage but I could have cut up that breakfast sausage  into rounds and put those into the cups. That’s just another idea for you. Be creative. You will enjoy making these. 

I have posted this recipe on my Fave Gluten Free Recipes website. They have many more breakfast recipes. Have a look for some great ideas!

BACON BREAKFAST CUPS

Prep time: 10 minutes

Cooking time: 30 minutes – 45 minutes (the giant breakfast cups I made took longer)

Total time: 40 minutes/55 minutes

Author: An original recipe by Deborah Widdows

Yields: 6

Alexander Forbes

INGREDIENTS

2 x 250g packets of back bacon. I used a giant muffin pan. If you were using a regular sized muffin pan, you could use 1 packet

6 x eggs. I had to fill giant cups but with a regular sized muffin pan you could use 4 eggs.

750ml full cream milk. Again, if you are using a smaller muffin pan, you could use 500ml milk.

Cheese of your choice. I used gouda. You can even mix your cheese. It’s up to you. Grate your cheese.

Cherry tomatoes sliced in half.

 

 

 

INSTRUCTIONS

First prep your muffin pan. Spray it with spray and cook.

Line your muffins holes with the back bacon. I love streaky bacon but it wouldn’t work here as they are too thin. The round cut bacon also does not work so be sure to buy the back bacon to fill the muffin holes. As the giant muffin pan is so large I had to use 3 bacon pieces to line one hole but in the regular sized muffin tin, two will work so you can use less bacon.

Line each hole with one piece of bacon across the bottom, lengthwise. Then take one piece and fold it around the top edge of the circle. You will see that this will typically fill half of the edge and fold over some of the bottom. Do the same on the bottom edge of the circle.

 

 

 

Place your halved tomatoes on the bottom of the lined cups. I love tomatoes. My teenage son will only eat them raw so I left two without tomatoes. Tomatoes cooked or raw are a super food. I eat them all the time and there is always tomatoes of some form in my fridge. This fruit, which is commonly mistaken for a vegetable, is packed full of health properties. Did you know that tomatoes contain large amounts of lycopene which is thought to have the highest antioxidant activity of all the carotenoids (carotenoids = a class of vegetable which gives colour to a plant – yellow, orange or red) and I think we all know that antioxidants help to prevent disease so eat lots of tomatoes!

Fathers day - Wine of the Month Cloub

 

 

 

Whisk your eggs together with the milk. I do this in a jug as it’s easier to pour into the cups.

Fill the cups with the egg mixture and top with the grated cheese.

 

 

 

Bake in a pre-heated oven (180C) for 30 minutes or 45 minutes for larger ones or until puffed up and golden. If you are worried whether they are cooked or not the same trick works as with cakes. Prick it with a skewer and see if it comes out clean.

 

 

 

Lift each cup out of the muffin hole. Serve and enjoy!

I served this one up with a pork sausage. This is a complete breakfast with your eggs, bacon and sausage. I fried a few tomatoes to go with this one as it is one with no tomatoes in it. A very substantial meal and perfect to cook when you are short of time.

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CHICKEN SALAD

Something else I made in no time at all is this chicken salad. It is a complete meal in a bowl which is always a good idea if you need to eat properly but are in a hurry. I like to add seeds for the health aspect and I really like them. I sprinkle seeds on everything I can. These are a mixture of flax seeds, poppy seeds, pumpkin seeds and sesame seeds.

 

INGREDIENTS

Cherry tomatoes.

Mixed baby leaf lettuce leaves. I used a packet of salad leaf mix from checkers.  I always put mine in a sink filled with water and some salt, then I dry it in a salad spinner or with a clean tea towel. I throw the tomatoes in there too and those are dried with the tea towel.

English cucumber rinse well and dry.

Pre-cooked chicken – shredded.

Mixed seeds.

INSTRUCTIONS

Place your lettuce in a bowl.

Chop the cherry tomatoes lengthwise.

Add the tomatoes to the salad bowl.

 

 

 

Chop cucumbers into quarters. Chop off the rounded ends. Then chop the cucumber in half. Take one half and slice it length ways. Do this with each half if you want to use the whole thing or save the other half in glad wrap for something else.

Take the halved, lengthwise cucumber and place it seed side down and slice it down the middle lengthwise then chop into bite size, quartered pieces.

I do not peel the cucumbers. The skin has all the vitamins in it. I also do not remove the seeds but you can do so if you prefer. Some people have IBS where you should not eat seeds from tomatoes or cucumbers. Before I was properly diagnosed with Celiac disease they thought I had IBS so I have done my fair share of not eating seeds. I will be posting some proper information in the next day or two on Celiac disease and eating gluten-free with some FAQs as well. The symptoms of IBS are very similar to Celiac disease.

I will also be talking about eating gluten-free in general, whether you have an intolerance or not so look out for that! As a single mom I have to watch the budget so I can give you some tips on eating gluten-free on a shoe string budget too!

Add the cucumbers to the salad bowl.

 

 

 

Shred your precooked chicken. I had bought a ready made chicken from Checkers. I ate some for a meal and then used the rest in this salad. These are extremely cost effective and you don’t have to do the cooking. Remember how busy I’ve been? I didn’t even have time to post. I was looking for any way to save time on cooking. I have a few of those recipes up my sleeve and I will share lots more with you. In fact if there is something you love to eat but want to know a cost effective, quick way of cooking it, ask a question in the comment section and I’ll find a recipe for it.

Add your chicken to the salad bowl and toss the salad. Sprinkle the seeds on top.

You can add any dressing you like. I ate it with no dressing.

Bon Appetit!

 

 

 

 

 

PROUDLY SOUTH AFRICAN BOBOTIE

For a traditional South African bobotie we go back to 17th Century Cape but this time to the Cape Malay community and not the Dutch settlers. Originally from Indonesia the Cape Malay cooking was based mainly around the use of a large variety of fragrant spices.

Bobotie certainly is a fragrant and opulent dish containing a medley of different tastes which is what makes this “curried mince pie” of sorts such a delightful, tasty meal.

INGREDIENTS

500g beef mince

2 medium onions chopped

1 thick slice bread, crumbled

2 medium carrots, grated or finely chopped

15 ml curry powder

30 ml nuts, chopped. I used almonds

15ml vinegar (preferable cider)

15ml chutney

15ml apricot jam

15ml seedless raisins

15ml sultanas. I used a combination of raisins and cranberries which I had in the cupboard and that worked just as well.

5ml turmeric (borrie)

5ml salt

1,25ml pepper

250ml beef stock

Lemon OR bay leaves (I never had any so I left them out)

1 egg, beaten

250ml milk (I use an extra egg for more custard but this is up to you depending on your taste. If you use only one egg then reduce the amount of milk to 100ml. Traditionally the custard mixture is much less than I use but I like the topping so I make more to get it thickish but remember that the custard must cover the entire dish)

INSTRUCTIONS

Fry the onions until transparent.

Turn up the heat and brown the mince well.

Stir in the bread and the carrots, mixing well.

 

Mix together the curry, chopped nuts, vinegar, chutney, jam, raisins, sultanas, turmeric, salt and pepper and add this mixture to the meat. 

 

 

 

Stir in the stock and simmer for about 10 mins before transferring to an oven-proof dish, inserting the lemon or bay leaves into the top. Sprinkle the top with the chopped almonds.

 

 

 

Cover, and bake at 180º for 25 mins.

 

 

 

Beat the egg and milk together, seasoning lightly, and pour this over the meat.  Return to the oven and bake, uncovered, until the custard has set (8-15 mins). 

 

 

Serve with yellow (borrie) rice, chutney and sambals (desiccated coconut, chopped tomato and onion, bananas (I didn’t have any) etc.) I made some grated cucumber mixed with a little plain, unsweetened yogurt to go along with this. I didn’t want the extra chutney as I feel the dish is sweet enough but its up to you.

To make “borrie” rice. Cook your rice in the usual manner but add in a chicken stock block to the water and a teaspoon of turmeric.

 

 

 

 

 

 

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TRADITIONAL SOUTH AFRICAN MILK TART

Next in the Proudly South African series is the traditional milk tart. Please make this. You will thank me! 

Some things we are known as legends for. This milk tart is one of mine.  I have been making it for almost 20 years. When I first started baking as a young adult, I had no idea about the science of baking or techniques or anything really and I was able to manage this milk tart then.  So don’t be afraid. Give it a go. I would like to say that this is a ‘no-fail’ recipe. It is very basic and easy to make. You will never buy a milk tart again!

Another huge bonus, apart from it being inexpensive to make, is that it makes two complete tarts so you can take it to a bake sale and contribute meaningfully or give one away and keep one for yourself. It goes really far and you have only used 1 ltr of milk.

I have adapted this recipe before to a lower fat version by using low fat milk (it even works with skim milk) and reduced fat margarine and it has worked without any hitches. Yes, there is still sugar in it but you aren’t going to eat the whole thing! It’s all relative and there is actually not that much sugar in it if you look at the tart/sugar ratio as this is going to make two tarts. I have not tried to use the sugar substitutes which we have available now, but why not try it? For the recipe below I have used full cream milk and full fat margarine. Yes! You should use butter but have you seen the price of butter lately. Who can afford it . Margarine works just as well.

‘Melk tert’ is ubiquitous with South Africa. One finds milk tart at every festival, bazaar or  church fete and in every Tuisnywerheid and flea market across the country.  The big food chains are selling them at the supermarkets too.

There are many different variations of milk tart out there but the best are the ones which are made in the traditional way. The way it used to be made centuries ago when the dutch settlers first started making it when they settled in this country. The large amount of milk used in this milk tart recipe is an indication that it was introduced to us by Dutch Dairy farmers.

That is where I got this milk tart recipe from. From an old dutch lady (who became part of my family) who had it passed down to her through the centuries within her family. She used to make it for the local Tuisnywerheid in Krügersdorp and I talked her into giving me this recipe. Sadly she is no longer around, but her recipe lives on! I hope I have done her proud. I am willing to share it with you. It’s too good to keep to myself.

There are three things which ensure a traditional ‘melktert’:

The shortcrust pastry base.

The custard filling of milk, sugar and eggs (prepared in advanced) which is used to fill the pie shell.

Cinnamon! Either used as a flavour infusion in the milk mixture or as topping on the finished tart.

INGREDIENTS

FOR THE CRUST

125 g margarine

125 ml sugar

1 egg

2 cups flour – I used gluten free

10 ml baking powder – I used my gluten-free baking powder mix (if you use the gluten-free baking powder then you need to add in 30 ml of this)

FOR THE FILLING

1 ltr milk. Set aside 200 ml in a large jug and put the rest in a large saucepan.

30 ml margarine

2 eggs separated

1 whole egg

200 ml sugar

40 ml cake flour

30 ml cornflour

Pinch salt

INSTRUCTIONS

FOR THE CRUST

Prepare your pie dish with cooking spray. Use a large, deep pie dish (10 inch pan, 2 inches deep)

Add your baking powder to your flour.

Cream butter and sugar.

 

 

 

Add egg and mix again.

 

 

 

Slowly add in the flour/baking powder mixture until it forms a ball of dough.

 

 

I used the regular beater mixers, not the dough hook. It is not necessary to use those as this is a pastry not a dough.

 

 

I split the dough into two equal sizes and press it into the pie dishes using my fingers and the back of a metal spoon. This works for me but you can chill it for about 15 minutes and then roll it out on a floured surface if you prefer to do it that way but my way works well enough.

I prick it all over with a fork as it does rise but it does not rise very significantly so there is no need to use baking beans to bake this blind.

 

 

FOR THE FILLING

Heat the 800 ml milk with the margarine on a low heat and bring it to a boil. It is ready to use when there are the little bubbles around the outside of the saucepan and the margarine has melted.

Separate the two eggs.

In a large jug mix, until well incorporated:

200 ml milk

1 whole egg

2 egg yolks

sugar

flour

cornflour

pinch salt

Beat the egg whites until stiff. We do not need the meringue stage. Merely until the egg whites are stiff.

 

 

Add the heated milk mixture to the large jug with the custard mixture. Mix lightly to incorporate and then add the custard mixture back into the saucepan.

 

 

Bring the custard back to the boil stirring continuously until thick.

 

 

Remove from heat and fold in the stiff egg whites. Use a metal spoon to do this. Begin by stirring in one spoon full and fold in gently. Then pour in the rest of the egg whites and incorporate gently.

 

Pour into the baked shells.

 

 

 

Sprinkle over a generous helping of cinnamon. Allow to cool and set in the fridge overnight.

 

 

 

MAKE YOUR OWN GLUTEN-FREE BAKING POWDER

Make your own baking powder. It’s easy.

I don’t stock self-raising flour as a general rule.

Let’s face it, you do use flour for more things than just baking, for example coating fish or as a thickening agent for sauces and gravies, you do usually tend to have some in the cupboard. Yet self-raising flour is for specific things which, I am guessing if you are anything like me, you usually plan to make and so you go out and buy some. Nevertheless if you have cake flour and you want to make something which contains self-raising flour just add in some of your own gluten-free baking powder.

This recipe makes a fair amount and I just store it in a Tupperware container and use as needed so I don’t necessarily buy gluten-free self raising flour. If you have this there is no need to. Have you also noticed that the price of self raising flour is higher anyway so why not save a few bucks? Every cent counts!

YOU WILL NEED:

1 cup all purpose gluten-free flour

1 tsp bicarbonate of soda

1/2 tsp tartric acid

 

Mix altogether. Use 3 teaspoons of this if your recipe calls for one teaspoon baking powder.

PROUDLY SOUTH AFRICAN – MUSHROOM MOMENTS

This mushroom dish goes best with the Proudly South African Fathers’ Char Grilled Steak. I comment on recipes for a website called Recipe Lion and Fave Gluten Free Recipes under the username FoodLover where I submitted this recipe. Check it out and more lekker side dish ideas, especially gluten free ones!

FYI if you are short of cash for Fathers’ day enter the competition below to win!

Just play

Or take an online survey and get paid!

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The first and foremost important thing about a braai is the braai buddy! (or Father ). This is where friends come together, mess around, create recipes and make memorable moments. I’m a cook and I know nothing about making fires outside and creating lots of flames which is why I need braai buddies. Here is my friend’s husband, Louw. He is my braai buddy. My friend and I were in the kitchen -kitchen buddies – creating and making extras to go with all that good meat!

 

There is of course lots of beer and wine at a braai. Some of it goes over the meat, some of it is drunk and most of the time we just laugh and mess around. These are never boring times!

The first dish Lorraine and I ‘invented’ we called mushroom moments.

INGREDIENTS

Large portabello mushrooms

Cherry tomatoes

Grated cheddar cheese

Grated mozzarella cheese

Olive oil to drizzle

 

INSTRUCTIONS

Place your mushrooms in an oven proof dish, cap side down.

Drizzle over olive oil.

Slice your cherry tomatoes in half lengthwise. Place these all round the inside of the mushroom cap, around the stem so that they fit snugly.

Top with grated cheddar and mozzarella.

Place in pre-heated oven, 180C, and bake for about 20 minutes until mushrooms are soft and cheese has melted.

 

 

 

 

 

 

 

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