Cake House

  T his creamy mushroom toast is an easy and a simple dish which the kids as well as the adults will enjoy. This will be a perfect lunch box dish or as an evening snack or as a breakfast dish. This is so easy to make and a dish which can be made with less ingredients. Instead of sour dough bread, you can also use thick slices of regular bread, ciabatta, country bread and so on. This recipe requires only mushrooms, but as we like spinach and so added it. Using variety of mushrooms will increase the flavor and also gives great texture. Pan fry the mushrooms till it is browned. In my house this is a hit and whenever we have mushrooms at home, this is one dish that is for sure to be made. Hope you all will try this and let me know how it turned. Ingredients: Sour Dough Bread- 1 For Creamy Mushroom: Mushrooms- 1 Cup (cleaned and chopped) Garlic- 3-4 (chopped) All Purpose Flour- 2 tbsp Butter- 1 tbsp Milk- 1/2 Cup Oregano- 1 tsp Red Chilli Flakes- 1 tsp Salt- as required

Crack 8  eggs into a medium bowl and whisk vigorously until frothy and lightened in colour, about 4 minutes.  Add 1 tbsp oil to a deep 26cm nonstick frying pan and heat over medium. Add 170g salted crisps to the eggs. Using a plastic spatula, gently fold a few times to ensure they are coated. Let the crisps soak for 1 minute. Pour the mixture into the skillet, using the spatula to spread the potatoes into an even layer, then to loosen the omelette from the sides of the pan. After the bottom of the omelette is just about set – it should barely take on colour but the top isn’t completely set – 3 to 4 minutes, cover the omelette with an upside-down plate or a large, flat lid. Holding one hand flat against the plate and holding the pan by its handle, gently flip over the omelette to release it on to the plate. Add the remaining 1 tablespoon oil to the pan, then carefully slide the omelette from the plate, uncooked-side-down, into the pan and cook for about 2 minutes more. Slide the

Sott'olio  simply means 'in oil'  Trim 2 pakchoy's  and chop any larger stalks into small pieces. Bring a pan of salted water to the boil, then add the pakchoy. After 1 minute, add 100g frozen  peas , then 3 minutes later, add 20 mint leaves . Cook for a further minute, then drain and place everything into a bowl.  Pour in 30ml olive oil and season with salt and pepper. To serve, tear a Mozzarella in half and  arrange alongside the veggies. Season the cheese with black pepper. Drizzle with extra oil and top with black, pitted, Taggiasca olives (Here Ruth Rogers original recipe) from simple food, looking good Mozzarella with peas sott'olio, pakchoy and olives Recipe from Sweet Cake Mozzarella with peas sott'olio, pakchoy and olives Recipe https://sweetteabiscuits.blogspot.com/2021/06/mozzarella-with-peas-sottolio-pakchoy.html

First, make the pesto. Put 40g fresh coriander, 40g hazelnuts, 2 tbsp coriander seeds , 1/2 tbsp l emon zest , 1 crushed clove of garlic , 30ml oil , 1/4 teaspoon of salt and a good grind of pepper in the bowl of a food processor, then pulse a few times to turn into a coarse paste. Put all the bechamel ingredients in a large bowl: 150g Greek yoghurt , 100ml whole milk , 1 egg yolk , 1 small crushed clove of garlic, 1/2 tbsp cornflour, 40g finely grated parmesan and 35g roughly grated  low-moisture   mozzarella ,  with 1/4 teaspoon of salt and a generous grind of pepper. Whisk until smooth, then pour half of it into a roughly 17cm x 24cm baking dish (or 34x24 if you cook for 4 pers). Heat the oven to 200°C (180°C fan) and set aside a third of the pesto. Lay a sheet of lasagne on a clean work surface with the shorter side facing you. Spread a spoonful of the remaining pesto over the sheet of pasta, then lay three green  asparagus spears  (buy 12 per 2 persons) horizontally on