Hi Guys

Well I feel like a "Blowfish" as it's been 2 nights of delicious food at friends homes, lots of lovely wine and much laughter, so we are off to "Sunday School" not the church one, but a golf game at Bel Ombre to clear the head and get some exercise and walk off the calories that I have consumed, plus the "Mock Fruit Cake" is absoloutly divine, and if I am to confess to you all I have had about 8 slices in the last 3 days!! I made a second batch yesterday, so for the frustratedfoodie she to has been pigging out! Oh well what the hell.

So I thought before we dash off for the south of the island and our game of golf, I would write down a few more recipes for you. So here goes.................

CHEESY MUSHROOM ROUNDS:

4 Large mushrooms (1 per person)
150 Ml Chicken stock
1 small onion
4 rashers bacon (rindless)
30 gr butter
250 gr smooth cottage cheese
salt pepper
1 tsp dried oregano
4 slices bread

METHOD:

Trim mushrooms, blanch in chicken stock for a few minutes.
Chop onion in magimix.
Fry the onion in the butter until golden brown - remove and add bacon - cook till crisp.
Chop the bacon in the magimix till finely chopped then add in the cottage cheese, salt, pepper, oregano and 15 ml 1 TBS chicken stock.
Place the mushrooms on the grill rack, pile mixture over the whole mushroom and grill on the top rack of the oven till a golden brown, approx 5 minutes
Toast the bread, trim and place the mushroom on top and serve.

NOTE: If you cannot get cotage cheese, use Philadelphia, marscapone or creme fraiche.


SAVOURY BEEF:

250 gr stale white bread
2 TBS parsley
1 onion finely chopped
250 gr bacon chopped (rindless)
500 gr beef for mincing
salt and ground pepper
2 eggs lightly beaten

METHOD:

Fit the steel blade in the magimix and with the motor running drop the bread (cubed) through the feed tube. Process until fine crumbs form.
Tip out the crumbs, reinsert the blade and coarsely chop the parsley. Remove lid, add the onion and process till chopped.
Add the mixture to the crumbs, then cut up the bacon and chop, tip into mixture.
Then cube the beef, and process in two batches till minced.
Combine all the ingredients, add the herbs seasoning to taste and the beaten egg, mix thoroughly, shape into a loaf and wrap in tin foil.
Bake in a preheated oven 180 degrees for 1 hour, open up and brown.
Remove and serve with a nice tomato sauce,

This dish is lovely cold for a lunch or on sandwiches.

Must dash to golf speak later

love
Suex