... it's always about food with Jenny and George... whenever I stay we seem to be on some kind of fabulous, endless breakfast/lunch/dinner rotation... it's as though we eat solely for the purpose to enjoy and prepare for the next meal...!
... and at the end of each day we all slip comfortably into a food induced coma happy in the knowledge that more good food awaits tomorrow...
... Jenny is an excellent inventive cook... she rarely uses a cookbook and always uses the freshest, healthiest ingredients, so whilst there may always be a lot of food, you know it's always good stuff...
... one of the things Jenny excels in is her salads... this is where she gets very creative and she pulls no punches with her use of strong onions, garlic, lemon, chili, coriander.... the list goes on and anything goes in...
... Jenny and I also love being in the kitchen with each other... we cook in tandem and bounce ideas and suggestions off each other... pushing each other to try different ways to do things... today was no exception and I think it is reflected in our non-conformist lunch.
baked field mushrooms with a garlic and parsley crunch topping, served with cauliflower and broccoli cheese and a beetroot slaw salad
Baked Field Mushrooms (Jenny)
3 large flat mushrooms
breadcrumbs - lightly toasted
a large bunch of Greek parsley (flat leaf parsley)
4 cloves garlic - finely chopped
a handful of grated Parmesan
- combine the ingredients in a bowl, season and then spread them onto the mushrooms
- bake for 30 Min's or until tender and melting
Cauliflower and Broccoli Cheese (me)
1 medium cauliflower - pulled into florets
1 medium broccoli - pulled into florets
1 oz butter
3 tablespoons plain flour
half pint of veg stock
half pint of milk
a large handful of strong cheddar
a large handful of Parmesan
a small jar of capers
2 generous teaspoons of Dijon mustard
- par boil the cauliflower and broccoli until just tender (5 minutes?)
- melt the butter in a pan and once melted take off the heat and add the flour tablespoon at a time until you have a thick paste
- back onto a gentle heat and slowly add the stock and milk, stirring all the time until you have a thick silky sauce... gently simmer this for 4 minutes
- add the cheeses, mustard and capers, stir until melted and then pour over the vegetables
- sprinkle with breadcrumbs and a little extra Parmesan and bake on 200 for 20 minutes or until golden
Beetroot, Carrot and Red Cabbage Slaw (Jenny)
1 large beetroot - finely shredded
2 large carrots - finely shredded
half a red cabbage - finely shredded
a cup of classic french lemon vinaigrette
2 tablespoons of mayonnaise
freshly torn flat leaf parsley
- combine the lot in a bowl and serve!
eat and of course, enjoy!