Cheesy Mushroom Baked Eggs
It’s interesting how we judge things just from how the look or sound. we do this with food, with movies, with neighborhoods and even with people. We judge the book by its cover. It’s quite sad actually, but unfortunately this is human nature. I do it too. Like with this recipe for example. I’m kinda trying to eat healthier and when I saw CHEESY i was like “damn another delicious sounding calorie loaded dish” But I made it anyway and as i waited for it to cook I checked online for how many calories it had, less than 400!!! IN TOTAL!! Yes even with the butter, cream and cheese!!! who knew!! Though this depends on the type of cheese you use, if you use sharp cheddar for example the calories go up to 550. But thats still 275 per person!
A part from being calorie friendly this dish is also very very very tasty. The mixture of thyme and dhania was just the perfect choice for this dish. It’s actually felt like I was indulging in some naught dish while I actually wasn’t. This is actually a keeper. HAPPY COOKING!!
Ingredients
- 2 tablespoons butter (can be substituted with olive oil)
- 150 gram mushrooms, cleaned and chopped
- 1/2 teaspoon powdered chillies (optional)
- 1 tablespoon of crushed garlic
- 1/4 teaspoon dried thyme leaves
- small bunch of chopped dhania (Coriander)
- 1 1/2 tablespoons sour cream
- 40 grams (2 tablespoons) grated cheese
- 2 large eggs
- Salt and pepper to taste
Instructions
Pre Heat Oven to 210 degrees
Add butter to a pan and let it melt then add the chopped mushrooms with salt, pepper ad chillies.. Let this cook for a few minutes then add in the garlic, thyme and dhania and cook for about 2 minutes. Stir in the sour cream and turn of the heat
Pour the mushrooms into ramekins of an oven proof bowl and sprinkle with the cheese. Make two wells in the mushroom mixture and crack the eggs in them
Bake the until eggs are done to your liking. I baked for about 10 mins (my yolk was still runny)
Serve immediately with Toast. HAPPY EATING!!!
https://www.themothershipvillage.com/cheesy-mushroom-baked-eggs-2-2/HAPPY COOKING!!
puf
Lamb Curry with Cardamom and Cloves
There are things in life that require great patience. And by great I mean real great like the patience u had to have when u were 16 years old and all you could think of is getting to 18 and getting that damn ID so that your parents did not bother you anymore. You could come and go as you please, go to all the clubs in Westlands and have no one ask you where you are and you could drink till kingdom come and still be able to say “hey I’m legal so do not bother me”. That kind of patience, at 16, 18 seems like a long way to come and it’s a grueling wait. That is what making this curry from GoodFood is like. It takes grueling patience to keep away from the aromatic sufuria as you cook. All you think about is how great that curry will taste once you serve it with chapatis or how good it will be tomorrow when you have for lunch with chips. OOOH MY!!
Now the only difference between this patience and that of a 16 year old is that. You will not get to the end and wonder what on earth you were looking forward to. You will not find out that you cannot come and go as you please because the house still belongs to the folks, that going out and drinking does need money which you do not have and you still need the parents to give you. You will not get o 24 and find out that bills need to be paid and that life at 16 indeed was the best and easiest you will ever have. This patience will give you heaven in the end. Tasty, spicy, delicious piece of heaven right in your mouth just that you will wait 2.5 hours for it!! HAPPY COOKING!!
Ingredients
- ½ teaspoon cardamom seeds (from 8 pods)
- 8 cloves
- 3 onions
- 200g tomatoes
- 12 cloves or garlic
- 4cm ginger
- 75ml vegetable oil
- 100ml natural yogurt
- 700gms boneless lamb, cut into 4cm cunes or 1kg goat on bone
- 1 teaspoon salt
- 2 teaspoons garam masala
- 1 teaspoon cayenne pepper
- 3 tablespoons cream
- Bunch of Dhania (coriander)
- Juice of 1 large lemon
Instructions
Grind the cardamom and cloves into a powder; set aside. Using a mini food processor or spice grinder and rinsing out in between, roughly chop the onions then blend to a purée with a little water; roughly chop then purée the tomatoes; roughly chop then blend the garlic and ginger with a tablespoon of water to a paste.
Heat the oil in a heavy-based pot over a medium heat and gently fry the onion paste for 10–15 minutes until golden, then add the ginger and garlic and fry for 3 minutes. Stir in the yogurt, then add the meat and salt and cook over a low-medium heat for 20–30 minutes until browned. Stir in the Garam masala and chilli powder, and after about 30 seconds pour over enough water to just cover the meat. Simmer, covered, for 40 minutes.
Stir the cream and puréed tomatoes into the lamb, followed by the cardamom and clove mix. To seal the pan, first cover with foil, then a lid. Cook over the lowest heat for 30–40 minutes until the lamb is tender. Uncover and simmer for about 30 minutes to reduce the sauce if desired. Scatter over the dhania and lemon juice mix well then serve with chapatis
https://www.themothershipvillage.com/lamb-curry-with-cardamom-and-cloves-2/Beautiful golden ornaments
