All posts tagged: mushroom

The Stars of Instant Noodles

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Let me get this out first. I am a rice girl. When given the choice, I will always pick rice over noodles. But while I love rice, I’m a rice addict rather than a connoisseur. With instant noodles, I’m a connoisseur. Instant noodles must be one of the world’s most accessible foods. A true “just add water” food and popular the world over. According to Wiki, “As of 2010, approximately 95 billion servings of instant noodles are eaten worldwide every year.”  That is an average of at least one serving a month for every person on earth. Impressive. Snack or meal? I’ve eaten noodles for breakfast, morning tea, lunch, afternoon tea, dinner and as a midnight snack. Not all in one day mind you! Noodles are eaten at any time of day all over Asia and while breakfast noodles may seem odd to some people, served in a mild broth, it can be the perfect way to start a day. The first meal I ate when we arrived in Vietnam on a wintery January morning was an eel noodle soup. It was a was …

Orzo Salad – Day 1

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I’ve never made orzo salad before but I figured it was worth giving a go. I think of orzo as rice shaped pasta and at $4 for 2 x 500g bags at Nosh last week, it was worth a whirl. 250g of orzo made enough for 2 nights dinners for 2 people and a lunch. So in theory, my $4 of orzo will be enough for 20 portions. Yowzers! I just boiled the orzo for about 7 minutes in salted water, drained and mixed with pesto, halved cherry tomatoes and avocado. Served with a grilled mushroom topped with cheese and herbs and a sexy slab of marinated rump. It’s a fast, easy weekday dinner that gets me excited about the warmer weather.

Today’s Experiment…

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Today’s experiment is portobello mushroom wrapped in streaky bacon, topped with cheese and a fresh sage leaf. Baked for 20 minutes… I love the lighting in the kitchen in the afternoon. But as soon as the sun goes down, food photography is close to impossible. Pre-oven experiments: afternoon sun, no camera flash. Post-oven experiment: after sunset with flash. Look at that terrible lighting! No. Don’t look at it. Just look at the yummy experiment. Served with fried eggs (with capers, fried garlic and worcester sauce), rice and buttered corn. I suppose the goal is to cook and photograph food during daylight. It makes a huge difference. But, with winter coming up, it’s probably not going to be likely. Hmmm…at what stage do I set up a mini photography studio in our kitchen?

Finger food lunch

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No utensils required. Chicken nibbles: sugar, soy sauce, salt, pepper, sweet chili sauce, oil. Skewers: mushrooms, tomato, sweet chili sauce, soy sauce, salt, pepper. Baked for 30 minutes in 180°C oven. Served with boiled baby potatoes tossed with butter and fresh herbs from the garden (sage, parsley, rosemary). Simple noms.

Mushroom Stuffed Chicken Breast…Wrapped in Bacon

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This is one of those dishes I made up a long time ago by putting together a whole lot of delcious ingredients and hoping for the best. I mean, bacon, chicken, mushroom, garlic, cream…how could this possibly go bad? I used to make this without bacon or capers, so you can use these or leave out. This recipe is enough for 2 servings. What I like about this dish is that you can prep for it before guests arrive, then pop it in the oven when they get to your house. Then it’s only 30 minutes until dinner and you can entertain rather than fluffing around in the kitchen. Mushroom Stuffed Chicken Breast…Wrapped in Bacon Ingredients 1 large chicken breast 2 pieces of streaky bacon 2 brown mushrooms 2 cloves garlic 3 tablespoons breadcrumbs 1 tablespoon herbs 1/4 cup of cream 1 teaspoon of capers salt pepper Preparation Preheat oven to 200°C. Slice the mushrooms, finely chop the garlic and put into a bowl. Add the capers, breadcrumbs, herbs, salt, pepper and cream. The mixture …