Well, pulling the strings on the budget a bit tighter, I had to resort to using cheap margarine and oil instead of butter. But - as you will see when you make the recipes - it still tastes wonderful! Necessity is the mother of invention, they say...
Preparation time: 10min
Cooking time: 1 1/2 hours
Difficulty level: Very easy
Serves: as much as you like
Ingredients
12 small potatoes
2tbs cooking oil
1 onion, chopped
1 punnet mushrooms, sliced
2tbs balsamic vinegar
1t spice for mince
salt & pepper to taste
1 tin sweetcorn 410g
100g cheddar cheese, grated
6t margarine
Method
Warm the oil, fry the onions and mushrooms until nicely browned.
Add the mince, balsamic vinegar, spice for mince and salt & pepper to taste. Finely separate the mince, and fry until done. Cook the potatoes whole, until done. I used the microwave method. In a baking dish large enough for all the potatoes, open the potatoes by quartering them, but don't slice through. Scoop 1/2 t of margarine/butter onto each of the potatoes. Sprinkle with salt & pepper to taste. Scoop the sweetcorn over each potato, dividing it equally. Add the cheese.
Lastly, add the mince.
Cover with foil, make a couple of small holes to let the steam out, and bake in the oven at 180degrees C for 30min or so, until the cheese has thoroughly melted.
Serve with a fresh garden salad, and enjoy!
Yours in oil and veggies
Risch
Now I don't know about you, but I have been trying to make the perfect crumbed mushrooms since forever, and I have never succeeded. However, a lightning bolt of inspiration struck yesterday and I did it. I made the perfect crumbed mushrooms!! And it's so ridiculously easy...
Ingredients
1 punnet of whole mushrooms
2 eggs
breadcrumbs
cooking oil
Method
Wash the mushrooms.
Beat the eggs well and pour over the mushrooms, Fold the mushrooms gently over, to cover all of them with the egg.
Cover with crumbs.
Heat the oil. I found that using an oil rack-thingy, really helped getting the mushrooms evenly fried.
Once the oil is ready, place the mushrooms in the rack-thingy in the pot and fry until golden brown.
Remove from the oil and tip the rack-thingy onto some kitchen towels to drain off excess oil.
Serve warm with Cheese & Bacon sauce, or an Onion-Pepper sauce!
Yours in oil and veggies
Risch
