Our Mushrooms in Garlic

A favourite with all mushroom lovers, it is now officially a favourite with Amanda as well [which usually is a mushroom loather] :) I was so surprised that she liked it...well actually she loved them!! They are very easy to prepare. We usually serve them with our Full English Breakfast but they can be served as a starter to any meal. The amount of mushrooms we used was for 2 people but mushrooms basically disappear whilst cooking so adapt the ingredients as you wish :) We also used White Closed Cap mushrooms but you can use white mushrooms or even Portobello mushrooms. Do not use Oyster or Enoki mushrooms as they are quite delicate and you will ruin their taste plus their texture will not be that pleasant. You will need...

• 350g white mushrooms, quartered
• 25g unsalted butter
• 2 small garlic cloves, finely chopped
• Handful of fresh parsley, finely chopped
• 1 tbsp Light soy sauce
• 1 tbsp brandy

How to...

1. Melt the butter in a pan and add the garlic and fry until fragrant & golden.
2. Add the quartered mushrooms, parsley , soy sauce and brandy. Give them a careful stir and put a lid on. Simmer for about 2 minutes on a medium heat.
3. Remove the lid and stir carefully again. Let simmer uncovered until sauce is reduced and mushrooms are cooked, about 10 minutes.
4. Plate and serve.

Enjoy!!

R&A

Cherry & Watermelon Salad

As summer is showing all the sun & heat, there is nothing better than a nice chilled fruit salad. A fruit salad is the easiest thing to do ever and you can use any fruit that is in season but these two particular summer fruits are two of my favourites. My personal touch are a couple of fresh basil leaves which give it a wonderful taste. Also if you fancy it a drop or two of balsamic vinegar. Yummm!!! You will need...

• 1 slice watermelon
• A handful of cherries
• 3 small fresh basil leaves
• Drop or two balsamic vinegar

Method

1. Remove all seeds from the watermelon and cut into bite-size pieces.
2. Wash the cherries and split them in half and remove the stones.
3. Put the fruit into a container and add the hand torn basil leaves and balsamic vinegar if using.
4. Slowly mix everything up. Cover the bowl and chill until ready to serve.

Enjoy!!!

R&A