Slow Cooker: Sweet Sauerkraut

I have never posted a sauerkraut recipe on the blog before. And this is because I absolutely don't like it. At least not prepared in the regular way how my mom used to make it. Everything sour and bitter I don't like. But Nick loves sauerkraut, so when I saw a recipe by Jay Bee on the slow cooker Facebook group, I thought, why not give it a try? The verdict? Even though I don't expect sauerkraut to be my favorite, I liked it enough to finish my plate.

Sweet Sauerkraut: (serves 2)
- 1 package of sauerkraut
- 150 gr dates
- 1 apple
- 1 coffee cup of apple juice
- 1 tbsp curry powder
- dash of black pepper
- mashed potatoes for serving

Place the sauerkraut in a colander and rinse it. This way most of the sour taste gets washed away. Remove the pits from the dates and cut them. Peel the apple and cut them in to cubes. Put everything in the slow cooker and cook for 3-4 hours on low.

We served it with mashed potatoes. I often add the potatoes in the slow cooker as well for a mashpot. However with sauerkraut this is a bad idea because of the sourness from the cabbage, the potatoes will not soften.

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Slow Cooker: Indian Dahl

Ever since I have my slow cooker I have been eating a lot of Indian dishes and curries. They are just so tasty to make in the slow cooker. I never made dahl before because I am not a huge fan of lentils, or so I thought, but it also seems that it is a bit of an acquired taste to me. In the slow cooker they turn out really soft. I still think they taste a bit boring on their own, so I try to mix them up with veggies and spices. This dish is based on a recipe from the book 500 slow cooker meals by Carol Beckerman. But I made some adjustments. btw, dahl isn't a curry but an Indian thick soup. The dish is very budget friendly, especially when you have the spices in your pantry already.

Indian Dahl: (serves 4-6, 3.5L Slow cooker)
- 2 tbsp sunflower oil
- 1 tbsp kerrie or curry powder
- 1 tbsp turmeric
- 1 tbsp paprika
- 1 tbsp comun
- 1 tsp chilli powder
- 1 tsp fresh ginger, chopped
- 4 cloves of garlic, chopped
- 400 gr dried red lentils, rinsed (other lentils work too, we used brown ones here)
- 1150 ml vegetable broth
- 350 ml coconut milk
- 1 potato, peeled and in small cubes
- 1 red bell pepper, cubed

Heat the oil in a skillet and bake garlic shortly together with the ginger, curry powder, turmeric, paprika, cumin and chilli powder until the scents from the herbs are freed. Then add this mixture together with all the other ingredients in the slow cooker. Put it on low for 6-7 hours. But start tasting it at about 5 hours. It depends on the kind of lentils that you use, how long it is taking.
You can serve the dahl with flatbread or chapatis but we served it with a dollop of Greek yoghurt. Omit the latter when vegan.

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Luxury Lunch: Kenyan Bean Salad

I had my eye on this recipe for a while already, but I never got around to it before somehow. But it seemed like a good recipe for the bento, and I still had some jars of mixed beans that I wanted to use. This somewhat spicy bean dish is vegan, but I served it with a dollop of Greek yoghurt. I first was thinking to add some rice into the mix to give it some more substance, but I decided to serve it with pita bread instead. Not very Kenyan, I am sure ;) I got the recipe from De Groene Meisjes, but they ate it as a meal for two, while I choose to make it a lunch that would last us two days.

Kenyan Bean Salad: (serves 4 as lunch, 2 as main)
- 1 large tomato, chopped
- 1 glove of garlic, chopped
- 2 spring onions, chopped
- 1 jar mixed beans (we used HAK with white beans, kidney beans and brown beans)
- 1 jar of corn
- 0.5 tsp curry powder
- 0.5 tsp pepper
- dash of paprika
- 2 tbsp fresh cilantro, chopped
- some olive oil for baking
- 1 cup water

Heat the olive oil in a pan and bake the garlic for about 2-3 minutes. Then rinse and drain both beans and corn. Add this to the pan together with the spring onions, tomato and curry powder. Add water and leave it to simmer for about 15 minutes with a lid on the pan. Add pepper and paprika powder to taste. Serve with fresh cilantro. You can serve it in a pita or with flat bread.

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Slow Cooker: Curry Madras

While I said before that I wouldn't share a recipe for curry madras because I used a pre made veggie package that has all the ingredients, but what do you do when you go to the store and they are sold out? You make your own anyway ;) So here is the recipe for curry madras that we made last week.

Curry Madras: (serves 4, 3.5L slow cooker)
- 1 package of faux chicken
- 1 small cauliflower
- 200 gr corn
- 1 bell pepper
- 1 red pepper
- couple of handful of peas
- 1 onion
- 2 tomatoes
- 200 ml coconut milk
- 1/2 lime
- 1 package kumar's curry madras paste (or any other brand you like, about 2-3 tbsp)
- rice for serving

Cut all the veggies. If you don't like it spicy, make sure you remove the seeds of the red pepper. Heat some oil in a pan and bake the onion shortly. Add it to the slow cooker with the cauliflower, bell pepper, red pepper, tomatoes, curry paste and coconut milk. Put it on low for 4 hours. In the last hour add the faux chicken. And in the last 20 minutes drain and rinse the corn and peas and add those as well. Put on the rice too. I always use a rice cooker for this and it takes about 20 minutes that way. Lastly squeeze the juice of the lime and stir it through the curry. I also serve some creme fraiche on the side, but that is totally optional.

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Slow Cooker: Vegan Spaghetti Sauce

I love myself a good pasta even though I know it is not very healthy. Still I have it about once every week. The recipe I am sharing today is from My Whole Food Life. She presents it as a one pot meal, including the spaghetti in the last 20 minutes. I tried it that way, but the spaghetti became one mushy clump. So this week I made it again, with only the sauce in the pan and cooked the spaghetti separately. This works way better and this sauce is a good basic tomato and bell pepper sauce.

Vegan Spaghetti Sauce: (serves 4, 3.5L slow cooker)
- 2 bell peppers (I used two red pointy ones, but use whatever colors you want), chopped
- 0.5 onion, minced
- 2 cloves of garlic, minced
- 125 gr mushrooms, sliced
- 800 gr canned diced tomatoes
- 2 cups of water
- some fresh basil
- spaghetti for 4 persons, for serving

In a pan, bake the garlic and onion shortly in some oil. Then add it to the cooker together with all the other ingredients except for the basil and spaghetti. Put it on high for 2 hours. Cook the spaghetti in a pan for the last 20 minutes of the cooking time and serve them together with some basil.

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Slow Cooker: Veggie Tikki Masala

One of the best thing to make in the slow cooker have to be curries. I actually am dipping a lot in the Indian style kitchen atm. I made this easy curry last week and it was also great in a bento. That is another thing I love about curry, it also tastes great cold. Next week I have more Indian dishes planned like bombay potatoes and soup. So those will be on the blog eventually. But back to the dish of today: Tikki Masala. It is budget friendly and tasty but I am not sure how authentic this recipe is. It doesn't really matter to me, as long as it tasted good :) The recipe I used is from Simply Life.

Veggie Tikki Masala: (serves 4, 3.5L Slow cooker)
- 425 gr canned crushed tomatoes
- 1 small can of chickpeas, rinsed and drained
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tbsp tomato paste
- 2 tsp garam masala
- 0.25 tsp ground coriander
- 0.5 tsp curry powder
- 3 potatoes, peeled and cubed
- 1 cup of frozen peas
- naan to serve

Heat some oil in a pan and fry the onion, tomato paste and garlic for a bit. Transfer to the slow cooker and add every ingredient except for the peas and naan. Put on low for 4.5 hours. Add the peas for the last half hour. Make sure your peas are defrosted before adding them to the slow cooker.  Serve with naan.

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On a Budget: Kisir

Kisir is a Turkish bulgur salad. Next to couscous salad, this is one of my favorite salads. I first tasted it in the Turkish bakery nearby. But they don't serve it anymore. So that was the reason why I went looking for a recipe. There are a lot of recipes for kisir. Some use pomegranate juice or pepper paste. I found this very basic recipe on Oh my Foodness that I made several times. It comes really close to the one in the bakery. Sometimes I add a bit of cucumber as well. The reason why I blog the recipe now, is because I made it again for this weeks bento. It holds up really well on room temperature.

Kisir: (serves 4, as lunch)
- 150 gr bulgur
- 150 ml boiled water
- 2 spring onions, in rings
- 1 tomato, in small cubes
- lemon juice
- 1 tbsp tomato paste
- fresh chives, parsley and dill, chopped (if you don't have all, just use what you have)
- salt and pepper

Put the bulgur in a bowl and pour the water on top. Cover the bown and leave it until the bulgur has absorbed the water. Stir it loose with a fork.
Heat some oil in a pan and bake the spring onions shortly together with the tomato paste. Add this mixture to the bulgur. Stir through so all the bulgur gets a red color. Then add the tomato.
Now from this point on it is all about the tasting. Add the fresh herbs, a bit of each and some lemon juice. Stir and taste. Also add some salt and pepper, if desired. The lemon juice makes all the difference, because it brings the flavours to life.
Place the salad in the fridge and leave it there for a few hours so the flavours can develop.

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FoodBlogSwap: Avocado Spread

For the Foodblogswap of this month, Taste our Joy was the blog that we got assigned to cook from. They are two good friends, who share their passion for food and started a blog together. I always browse the recipe index and make a selection of recipes that seems tasty to make. From the five recipes I choose, three were spreads. It is not like they only have spreads on the blog, but I guess I was looking for a fairly healthy snack option and this was the outcome. I also had my eye on a mackerel spread and a sundried tomato egg salad. But because the avocados were on sale I picked that one to make. I just love avocados! We served it on a small Turkish bread as an evening snack on a Saturday. It is an easy recipe to make, maybe even too easy for a foodblogswap. But we enjoyed the spread and we will surely be making this again. I can also recommend making this for lunch.

Avocado Spread
– 2 avocados
– 1 clove of garlic
– pepper
– fresh parsley
– Italian herbs
– juice of half a lemon

Mince the garlic in a food processor. Add the avocado in pieces and the lemon juice and make a spread out of it. Add the other herbs to taste and pulse some more so the herbs get divided evenly. With this spread it is important to taste and adjust the seasoning until you think it is good.

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Slow Cooker: Broccoli "Beef"

From the start when I had the slow cooker, I wanted to make broccoli beef. I heard good things about it from a lot of people and it is right up my alley flavour wise. But I had to find a good replacement for the beef. Just replacing the beef with veggie beef would be really expensive. So I decided to add some mushrooms into the mix, because they absorb the flavours from the liquids well, and are a lot cheaper to buy. The original recipe is from Creme de la Crumb. But I adjusted it a lot.

Broccoli "Beef": (serves 4, 3.5L slow cooker)
- 1 package vegetarian/vegan beef
- 400 gr large mushrooms, sliced
- 700 gr broccoli florets
- 1 cup mushroom broth
- 2/3 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1 tbsp sesame oil
- 1 tbsp garlic, minced
- 1/4 tsp chili powder
- 2 tbsp cornstarch
- 4 tbsp cold water
- rice for serving

Add the broccoli, mushrooms, broth, soy sauce, sugar, garlic, sesame oil and chili powder to the pot. Cook on low for 4 hours. In the last hour add the vegetarian beef. 30 minutes before the end, whisk the cornstarch into a bowl with the water and add this to the pan. Cook the rice about 20 minutes before serving.

As you can see the broccoli looses it's bright green colour. But the broccoli was still crispy. If you don't like that. Just cook your broccoli normally and add it to the dish when serving. I personally find this too mush hassle ;)

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Slow Cooker: Green Beans in Sateh Sauce

Sorry for posting two slow cooker recipes in a row. I try to avoid that, but if I am honest, we cook most days in our slow cooker now. When Nick is at work, it is so much easier for me. I now try to blog what was in the bento of the previous weeks. This recipe is really easy and I made it up myself. Nick is a great fan of sateh sauce but we don't eat it that often. I really like it myself too though, so I thought of trying making it in the slow cooker. The sauce stays a bit lumpy at first because it is still cold when I put it in the cooker. But if you stir it when the cooker is hot, it gets nice and smooth.

Green Beans in Sateh Sauce: (serves 4, 3.5L Slow cooker)
- 500 gr green beans, in 3 cm pieces
- 1 pointy red bell pepper, cubed
- 1 small can of corn
- 200 gr vegetarian mince
- 1 tea cup water
- 5 tbsp smooth peanut butter
- 2 tbsp ketjap
- 2 tbsp vinegar
- 1 tsp tomato ketchup
- 1 tsp sugar
- squeeze of lemon juice
- rice for serving

In a bowl mix water, peanut butter, ketjap, vinegar, tomato ketchup, sugar and lemon juice. It will be lumpy because it is cold, but that is okay. It will be smooth later on. Put the beans, bell pepper and minced meat in the slow cooker with the sateh sauce. Put on low for about 3.5 hours. On the last 20 minutes I put in the corn. Make sure it is rinsed and drained well. I also put on the rice cooker because it takes about 20 minutes to cook the rice. At this point I stir in the slow cooker a couple of times, making sure the sauce gets smooth.

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Slow Cooker: Eggplant Potato Curry

We made this a few weeks ago and this recipe tasted so good, that we are going to make it again this week. So time to put it on the blog I would say. I love eggplant best when it has had the time to cook for a while so it gets all juicy. In this recipe this happens for sure because it gets 6 hours to cook. As a tip I can say to use large mushrooms because they will hold out nicely. If you have small white mushrooms, add them at the halfway point, or there will be nothing left. Of course the taste of the recipe depends heavily on which curry paste you use. It wasn't specified in the recipe, but we choose a green curry paste from fair trade original and this worked really well. We didn't change much from the original recipe from Slow Cooker Recipes, but we did reduce the amount of onions used.

Eggplant Potato Curry: (serves 4, 3.5L slow cooker)
- 900 ml vegetable broth
- 400 gr mushrooms, sliced
- 2 onions, chopped
- 2 garlic gloves, chopped
- 1 eggplant, diced
- 2-4 tbsp green curry paste (fair trade original)
- 4 potatoes, diced
- 4 tbsp cooking oil
- 2 cm fresh ginger
- 1 tbsp tomato puree
- 1 tbsp flour
- rice for serving

In a large pan, heat oil and fry the eggplant, mushrooms, potatoes and onions for 2 minutes. Add the ginger, flour, garlic, curry paste and tomato puree and cook for about 1 minute. Add the vegetable stock and bring to boil and cook for another 5 minutes. Transfer the mixture to the slow cooker and cook for 6 hours on low 4 hours on high.
Serve with rice.

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Best Breakfast: Winter Granola

Ever since I made my first granola recipe for a foodblogswap, I am hooked to the stuff. I have made several batches and tried different variations. One that I really liked is this wintery granola. I think this would also make a great Christmas present for a foodie. The inspiration for this recipe comes from Het Grote Sinterklaas Kookboek.

Winter Granola (makes about 600 gram)
- 250 gr oats
- 50 gr hazelnuts
- 50 gr walnuts
- 50 gr sunflower seeds
- 50 gr pumpkin seeds
- 50 gr line seeds
- 50 gr sesame seeds
- 50 gr shredded coconut
- 2 tbsp cinnamon
- 100 ml agave syrup

Pre heat the oven to 180 degrees. Chop the nuts coarsely or leave them whole if you like that better. Mix all the ingredients in a large bowl. Line a baking tray with parchment paper. And spread the mixture evenly on the lined tray. Make sure your tray isn't too full. I need to make it in two batches. Place the tray in the middle of the oven for 20 minutes. Stir through one time halfway. Leave the granola to cool. You can keep it for 2 months if your store it in an air tight container.

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Heartwarming Soup: African Peanut Soup

All though I find most of the recipes I make online, I also have a subscription to the vega gezond magazine. Most recipes in that magazine are a bit on the expensive side but sometimes I find a recipe that is tasty and budget friendly to make. Even though I don't have tried many recipes yet, I am already a fan of the African cuisine. I know there is officially no such thing, because Africa is a big country ;) We served this soup with low carb muffins, which I will share later. I made this soup once before in the summer and this time I made it in the slow cooker. I will give directions for both.

African Peanut Soup (serves 4)
- 2 tbsp vegetable oil
- 1 spring onion, chopped
- 5 cm piece of ginger, chopped
- 400 gr sweet potatoes, in small cubes
- 4 cloves of garlic, chopped
- 1 tsp coriander powder
- 1 tsp paprika powder
- 1 dash of cayenne pepper
- salt and pepper
- 4 tomatoes, chopped
- 120 ml unsalted peanut butter
- 200 ml oat milk (or coconut milk or regular milk, all work)
- 150 gr baby spinach

Heat the oil in a large soup pan. Toss in onion, garlic and ginger and bake shortly. Toss in the sweet potatoes and bake again. Then add 1 litre of water together with all the spices and bring to a boil. Let it simmer for about 20 minutes until the sweet potatoes are soft. Toss in the tomatoes, milk and peanut butter. Taste and adjust with more spices if needed. Leave the soup to simmer for 10 more minutes. Puree the soup and lastly add the cut spinach and stir through.

For the slow cooker: (3.5L)
Toss in everything including 1 litre of water except for the spinach. Put on high for 4.5 hours. Transfer the soup to a normal pan and puree it. Add the spinach before serving.

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Slow Cooker: Aloo Gobi

As promised here is the other Indian slow cooker recipe we made. Next to the Saag Aloo, we made before. We made them separately from each other as main dishes. But originally these kind of dishes are served as side dishes in the Indian kitchen. But however you eat it, it tastes great! So do whatever you feel like and enjoy. The recipe comes from the perfect pantry. The list with ingredients seems rather long, but if you cook Indian more often, you probably have most of it already. I only had to buy the cauliflower, potato, tomato and the cilantro. So that is pretty budget friendly :)

Aloo Gobi (serves 4 as a main and 8 as a side) (for a 3.5L slow cooker)
- 1 large cauliflower, cut into pieces
- 1 large potato, peeled and diced
- 1 onion, chopped
- 1 tomato, diced
- 1 piece of fresh ginger root (about 2 cm), chopped
- 2 cloves of garlic, chopped
- 1 tbsp cumin
- 1 pinch cayenne pepper
- 1 tbsp garam masala
- 1 dash of salt
- 1 tsp turmeric
- 3 vegetable oil
- 1 heaping tbsp fresh cilantro, roughly chopped
- rice or naan for serving

Combine all the ingredients except for the cilantro and stir well so all the spices are combined and cover the vegetables. Cook on low for about 4 hours. If you are around stir once or twice. Otherwise just leave as is. Place the cilantro in at the last moment and serve (I see we must have forgotten to add it)
We served it with rice, but you can also serve it with naan.

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Veganize it! Sushi Bowl with Avocado and Sweet Potato

I saw an image of this combination on Pinterest, but it was an image only. Yet, a sushi bowl with 2 of my favorite ingredients just had to be made! Luckily the ingredients were written under the picture, so we could at least make an estimate. On the image there was a beautiful decorated sushi bowl and Nick surprised to present me with a nice bowl of his own, while normally he doesn't really bother with food presentation. This made me happy. Next time however I will not put any sauce on top and just serve it on the side. It was too overpowering.

Sushi Bowl with Avocado and Sweet Potato (serves 2)
- 300 gr sushi rice
- 45 ml rice vinegar
- 1.5 tbsp sugar
- 1 avocado
- 2 sweet potatoes
- 2 nori sheets
- sesame seeds
- lemon juice
- some teriyaki or soy sauce to serve

Cook the rice in the rice cooker. I always put the rice with the water in the rice cooker the night before. It results in a softer rice. Peel the sweet potatoes and cut into wedges. Boil the sweet potatoes for about 20 minutes until tender. Meanwhile pour the vinegar and sugar into a pan and warm until the sugar is dissolved.
When your rice is done, remove from the rice cooker into a bowl. Mix with the vinegar and cover it with a clean tea towel, leave it to cool for about 20 minutes.
Slice the avocado length wise and sprinkle some lemon juice over the avocado. This prevents discolouring. Also add a dash of pepper.

Place the rice on a plate with cooled slightly and arrange the sweet potatoes and avocado on top. Sprinkle with some cut up nori and sesame seeds. To prevent your sauce draining your rice, just serve it on the side.

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Slow Cooker: Saag Aloo

I know that there is an overdose on Slow Cooker recipes on the blog right now. But I try to post non slow cooker posts in between, and at least I am posting, so that is good ;) This was the first recipe we tried in the Slow Cooker when we got it. Originally Saag Aloo is an Indian side dish, but we just ate it as a main. I often don't have the energy to make several dishes at once so often we just turn side dishes into main dishes. The original recipe is from Amuse your Bouche, a blog that I often use for easy recipes and I was glad to see she has easy recipes for the slow cooker as well.

Saag Aloo: (serves 4 as a side and 2 as a main for a 3.5L slow cooker)
- 650g potatoes, into cubes, a bit smaller than on the pictures ;)
- 0.5 onion, minced
- 50ml water
- 0.5 vegetable stock cube, crumbled
- 1 tbsp olive oil
- 0.5 tsp cumin
- 0.5 tsp ground coriander
- 0.5 tsp garam masala
- 0.5 tsp chilli powder
- black pepper
- 250g fresh spinach, roughly chopped

Add the potatoes to the slow cooker with the onion, water, crumbled stock cube, oil, spices, and a dash of black pepper. Add a couple of  handfuls of fresh spinach. It depends a bit on how much will fit. If it doesn't fit all at once just add the rest about an hour into the cooking time. Set on high for 3 hours, until the potato is soft and stir every hour to scrape down the sides.

We served it as is with a boiled egg on the side for the protein. But you can serve it over rice, or with a roti pancake. Or with other Indian dishes, like Aloo Gobi, which I will post the recipe of later.

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Slow Cooker: Sweet Potato and Black Bean Burritos

I finally was able to buy something of my wishlist that I wanted for a long time! As you can guess by the title of this post, it is a slow cooker! I wanted one because it is a lot easier for me to prep my food in the mornings when I still have enough energy then around dinner time.

I bought a small 3.5L crock pot for 4 person meals. And I have to say that it works really well for me so far. We mostly cook for 2 days and we still can in this pot. But we can also prepare meals for only one day. Even though I still need help in the kitchen with peeling potatoes and cutting some very hard veggies like sweet potatoes, I am glad that I am able to cook more myself again. The recipe that I share today is the first thing we made in the slow cooker. The original recipe is from Kalyn's Kitchen.

Sweet Potato and Black Bean Burritos (serves 2-4, 3.5L crock pot)
- 1 can black beans (or red kidney beans)
- 2 large orange sweet potatoes, diced
- 1/4 cup vegetable broth
- 2 tsp fresh lime juice
- 1 tsp cumin
- 0.5 tsp coriander
- 2 tsp fresh garlic, minced
- pinch of salt and black pepper
- 4 flour tortillas (our were a bit too large)
- fresh cilantro for serving
- sour cream (omit if vegan)
- olive oil

Place the canned beans in a colander and rinse until no more foam is coming of. Leave to drain while you peel and cube your sweet potatoes. Use a bit of olive oil on a paper towel and cover the bottom and sides of your slow cooker.
Put beans, sweet potatoes, vegetable stock, lime juice, ground cumin, ground coriander, and minced garlic in the slow cooker and cook on high for about 3 hours, or until sweet potatoes are soft. Season the filling to taste with salt and fresh ground black pepper.

When the slow cooker is almost done heat the tortillas in the microwave. Cut some fresh cilantro. Stuff the tortillas with the filling, some sour cream and a squeeze of lime juice.
What you see on the picture is some mozzarella. This was in the original recipe but Nick and I both thought it didn't add anything extra, so we will leave it out next time.

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FoodBlogSwap: Asian Style Hamburger

It is time for another FoodBlogSwap. This time I made something from Great Little Kitchen. After browsing I found 4 potential recipes to make. A pasta salad with Italian cheese, an Indian fish curry, ricotta pancakes or Asian style hamburgers. I let my boyfriend choose and he chose the latter. We both love Asian flavours so a burger with an Asian twist was something that sounded very appealing.

I adapted the recipe a bit and used vegetarian hamburgers and spring onions. Next time I might add some mushrooms as well. 

Asian Style Hambugers (serves 2)

- 2 vegetarian burgers (we used AH brand)

- 1 spring onions

- 1 red bell pepper

- 2 buns with sesame seeds

- lime juice

- soy sauce

- sesame seeds
- olive oil

Cut the onion into rings and the bell pepper into cubes. Heat 2 pans with some olive oil. In one pan bake the spring onion and bell pepper together. In the other bake the hamburgers. Pour a bit of soy sauce in the pan with the bell pepper and onion with a squeeze of lime juice and some sesame seeds. Serve with burger on a bun with the bell pepper mixture on top. Would taste great with this simple Japanese cucumber salad. 

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Vegan Mofo: Roasted Garlic Mushrooms

I have a bit of a love-hate relationship with stuffed mushrooms because I love the stuffing but I dislike the fact that the mushrooms often come half raw out of the oven. From now on I will be using the method from this recipe for all the stuffed mushrooms recipes in the future.

Even though technically these aren't stuffed mushrooms, I can still bake the mushrooms in the pan beforehand, preventing them from coming out raw. I have made this dish two times already. The first time as a side dish and a 2nd time as an evening snack. I really love the flavours of this classic combination :) The original recipe is from Cakes Cottage.

Roasted Garlic Mushrooms: (serves 2)
- 16 mushrooms, stalks cut level
- 3 tbsp olive oil
- 2 cloves of garlic, chopped
- 3 tbsp unsalted butter, softened
- 2 tbsp fresh thyme, chopped
- 0.5 tsp garlic powder
- 5 tbsp fresh breadcrumbs
- 1.5 tbsp lemon juice

Pre heat the oven to 200 degrees. In hot oil, fry the mushrooms, cap-side-down, for about 3 minutes. Line the mushrooms in an oven dish with the caps down. Mix together the thyme, butter, garlic, garlic powder and lemon juice. Cover each mushroom with a bit of the garlic butter and press some breadcrumbs on top. Bake for about 15 minutes, or store them in the fridge to warm up later.

Greta on it's own as a snack, or serve them with some baked potatoes and a meat replacement like above to make a meal.

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