Healthy Coco Pops

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Healthy Coco Pops

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Healthy Coco Pops, Yes, believe it! A healthy version of your favourite sneaky snack. It’s crunchy and chocolatey and oh so good.

I came across this recipe yesterday from Whole foods Simply (so many wonderful recipes) and was intrigued by the simplicity of it.

The thought of making Coco Pops had never entered my mind so I was really excited by it. This recipe opens up a pandoras box of ideas to use this with; mix with crushed nuts and flattened rice for a light snack, use it as a crunchy topping for cakes and ice creams, add some coconut and dried fruit for a tropical hit or just straight up in a bowl with cold milk … so many delicious ideas.

Snap, crackle and pop to your hearts content – Blondie :)

Healthy Coco Pops

Nut Free Chia & Sunflower Seed Bliss Balls

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Nut Free Chia & Sunflower Seed Bliss Balls

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Nut Free Chia & Sunflower Seed Bliss Balls … Naturally sweet with a gorgeous ‘pop’ from the chia seeds, these are a great snack to have on hand for a quick boost of energy or naughty indulgence without too much of the guilt.

Diary of today… so far:  Get out of bed, with my cold, lovingly given to me by my darling husband. Make lunches. Throw on jeans (leave pyjama top on as will hide under a jacket). Drop Master S off at school. Come back home to get cleaned up as just been reminded by Master S that I need to actually GO INTO the school for some event. Go to event. Come home and wait for hard drive delivery (long story). Receive delivery and take to data recovery place. Get nails done … 11:00am Coffee time!

… and here we are, it’s always amazing how time flies by, and it’s exactly this type of day where extra energy is desperately needed. These are super fast to make as it’s just a matter of throwing everything into the food processor then rolling into balls.

This volume makes about 16 20g Bliss Balls and can easily be doubled or tripled as they freeze really well. To freeze them, place them on a baking sheet lined with baking paper and leave overnight. Once completely frozen you can place them in a ziplock bag. This technique works well for school or office lunches as they will remain firm without the need of a ice-pac in the lunch bag … they will naturally defrost by lunchtime.

Power up!… Blondie :)

Nut Free Chia & Sunflower Seed Bliss Balls

Bread & Butter Pudding w/ Banana Bread

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Bread & Butter Pudding w/ Banana Bread

Bread & Butter Pudding w/ Banana Bread is a delicious way to use up leftover, stale banana bread… Upcycling food in a sense. This is the recipe that my son told me last night that I should use as my entry recipe to get onto Masterchef, so it must be good.

We all get to the point were we’ve had the bread out for days and it’s getting stale, it’s now too late to freeze as it will forever be stale banana bread that will need to be toasted (although that’s not too bad if you have the freezer space). So making it into a pudding will extend the life of the bread for a few more days – if it lasts that long.

There are no hard and fast rules to this fabulous recipe other than the egg and milk ratio for the custard, but even then you can add a bit more cream or add and egg yolk for extra richness. I prefer a firm custard to a wet one for these puddings.

The size of your pudding will be determined by the amount of banana bread you use. I had just under half a loaf left and it was perfect for a 22x15x6cm baking dish.

It’s delicious served warm with ice cream or a dollop of cream and if you were feeling so inclined to be decadent, a light drizzle of Salted Caramel Sauce will top it off nicely.

Enjoy with family… Blondie :)

Bread & Butter Pudding w/ Banana Bread

Nutella Puff Pastry Rolls

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FinSki's Nutella Pastry Roll 1

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Good coma! That is the only way that I can describe how I felt last night so making nutella puff pastry rolls was the last thing on my mind.

My day started yesterday with a lovely cup of my favourite Roobios and Vanilla bean tea which was enjoyed with a chocolate croissant. I really should have stopped there but three hours later it was out for lunch with work for our annual team birthday lunch at Jagos on Miller. Instead of celebrating a birthday a month, or in some cases a few birthdays in a week we take ourselves out once a year and celebrate everyone’s birthdays at the same time.

Jagos on Miller is a lovely little cafe/restaurant which does good basic meals. Their menu doesn’t really change much but why fix something when it’s not broken right? The service is quick and friendly, perfect for a work lunch, especially when you have to go back to the office. I had fish cakes with asian herb salad and sweet chilli sauce. A very substantial dish composed of two fish patties. I was adamant that it would end there but nope, the whole team was having desserts and as much as my tummy was saying no the left side of the brain took over. As soon as the waitress asked me to take my order I blurted out…yes please I will have the chocolate mousse tart which I have to say was pretty ahhhmazing!

I don’t have a photo to show you because it literally lasted only a few seconds on my plate!

Walking home at aerobic pace so that I could work off the brick in my tummy I promised myself that I would stay away from all food until the morning. I found myself however making these nutella puff pastry rolls for the teams morning tea! Sugar over load right!

I love nutella. We always keep a jar of it in the cupboard however as silly as it sounds it never occurred to me to make a dessert with nutella until a few months back when I came across these very delish but very filling nutella scrolls at our local coffee shop, Cafe Andiamo in North Sydney. They are so filling that when we get one at work, we share it amongst 4 staff members and two of them are blokes!

FinSki's Nutella

My nutella puff pastry rolls are what I call the lighter alternative, if there is such a thing with puff pastry and nutella! Quick and easy to make with literally only two ingredients needed. Three if you decide to count the icing sugar!

FinSki's Nutella Pastry Roll 2

So as you can see, it definitely was a chocolate/sugar indulgent day, but as Blondie said to whilst I sipped my glass of wine…we are allowed to splurge now and again.

Bella :-) 

 

Chicken & Mushroom Wonton Soup

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Chicken & Mushroom Wonton Soup

Chicken & Mushroom Wonton Soup

Chicken & Mushroom Wonton Soup can be either a deliciously light starter to a meal or a hearty meal itself, it will come down to the size of your bowl and the amount of wontons you eat.

Wonton soup meals are deliciously luxurious with their silky sheets of egg wontons swimming in a hot bath of tasty, soothing broth. Throw in any vegetables and greens you like as once the stock is at simmer you can cook anything in it.

Happy slurping!  Blondie :)

Chicken & Mushroom Wonton Soup

Lemon & Garlic Chicken w/ Chat Potatoes

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Lemon & Garlic Chicken w/  Chat Potatoes

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Lemon & Garlic Chicken w/ Chat Potatoes is a zesty full flavoured casserole that is super quick to whip up.

It is Bastille Day today, and even though I have no known French ancestry, well not in my immediate family tree, it’s always fun to work with a theme.  This isn’t a traditional french dish but with it’s simplicity and flavours of lemon, garlic and thyme it certainly could be.

When most people think of french food they think it would entail the use of lots of ingredients, be loaded with cream or butter or be very labour intensive when it actually can be quite the opposite… fresh quality meats and seasonal vegetables with accents of herbs and other flavourings are what make the ease of french cooking into some of the most memorable meals you could make.

This one is no exception. Start with fresh, ‘happy’ chicken; keep the skin on and the bone in if you can as it adds a lot to the flavour.  Don’t fuss around with too much prepping as the time it spends in the oven does all the work for you.

Jouir!  Blondie :)

Tofu San Choi Bao w/ Dipping Sauce

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Tofu San Choi Bao w/ Dipping Sauce

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Can you believe that there are 18 top ranking ways to spell San Choi Bao so I have decided to use the very top one. This is Tofu San Choi Bao w/ Dipping Sauce.

This is a much loved dish for many people as it’s very mild in flavour so appeals to those who don’t go out of their way for asian food. It’s also a hit with kids as they get to play with their food… and who doesn’t love doing that?

For a strong flavour punch then make a dipping sauce, or three. One can be a blow-your-head-off chilli one, another can be a sweet chilli and other can be this soy, lime and ginger one.

If you have never had tofu this way then you are going to be in for such a surprise. It’s a game changer, really. If you are looking for tasty, meat-free alternatives then this is your saving grace as the tofu ‘mince’ can be used in replacement of meat mince in recipes that use it in loose form such as spaghetti bolognese or chilli con carne to name a couple. It’s has the same texture and soaks up all the flavours making tofu mince extraordinarily versatile.

The surprising trick to getting the texture right is freezing it. This process alters firm tofu slightly giving it a bounce or slight chewiness that so closely resembles meat mince. So do as I do now and always keep a slab of firm tofu in the freezer.

Happy eating! Blondie :)

5 Delicious Desserts To Make Over The Weekend

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Wondering what to do this weekend? How about making a delicious dessert? What about planning a lovely three course meal for the family … entree, main and a dessert … They will love you for it.

 

Zucchini, Spinach & Dill Fritters

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Zucchini, Spinach & Dill Fritters

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Zucchini, Spinach & Dill Fritters are a delicious pancake style dish that perfectly compliments a light salad or as a side dish to a curry buffet.

My family is still on our alternative day meat free lifestyle, which is going really well. Maybe more so for me as it now gives me a guideline to work with. There really is something to be said about having restrictions to help motivate and encourage new ideas and strategies; whether it be needing to include an ingredient for your diet or remove an ingredient due to allergies, or perhaps it’s even a budget necessity but each one means putting more thought into what you actually eat and stock your fridge and cupboards with.

I was thinking about this recently, as I was going through my ever growing cookbook library, about how, in our mother’s time they would have had two maybe three cookbooks. Cookbooks that would have been worked through thoroughly, family discussions about what was liked and what didn’t really work. Favourite family meals would have be discovered and made often – Sausage Casserole Tuesdays for instance. If you wanted to change it up you would open one of your favourite cookbooks (out of the three) and pick a recipe to make, it was certainly an easier time.

Now, everyone has so many books, so many recipes in printed form, most books of which would be lucky to get one recipe made from it … Perhaps I’m feeling the loss of the simplicity and romance of times gone by… perhaps I need to do a cookbook cull?

This recipe has probably been around in some form or another for many decades. It is full of flavour, especially with one of my most favourite herbs, dill, and can easily accommodate more herbs and spices depending on the style of meal you are serving.

Enjoy, Blondie :)

PS: I would never/ could never get rid of my cookbook babies… I think I just need a coffee!

Mushroom Risotto with Tomato & Chicken

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FinSki's Mushroom Risotto 1

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I was given a set of the these beautiful Williams Sonoma Harvest Botanical dinner bowls by Carolyn, my Managing Directors wife for Christmas. Each bowl is carefully decorated in earthy autumn colours with forest fungi, ready for the picking. Portuguese Artisans then finish off each bowl by painting its underside a royal purple. Simply gorgeous.

Naturally, these beautiful fungi bowls had to be filled with a dish that complemented their beautiful craftsmanship, so mushroom risotto it was!

I love risotto. Sure I have had my fair share of disastrous results but how else are you supposed to learn from your mistakes? I love the labour intensive process that is required to produce the end result, watching each rice grain meld with butter and stock to produce a rich, hearty and warming goodness.

If like me you are a fan of this laborious cooking process, then you will absolutely enjoy this hilarious Thermomix risotto review. The Katering Show‘s Kate McLennan and Kate McCartney are fantastic!

Back to the matter at hand! My risotto and beautiful bowls. I am quietly pleased at the risotto results and I think the bowls are amazing.

Love risotto? What’s your favourite?

Bella

Coriander Egg Curry

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Coriander Egg Curry

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Coriander Egg Curry … Here is a quick-ish meal that is delicious and full of flavours that can be made as a side dish to go along with a buffet of Indian meals or eaten on the couch with some rice or a scallion pancake for dipping.

Enjoy – Blondie :)

Coriander Egg Curry

Recipes to Keep You Warm This Rainy Weekend

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Nothing’s better on a cold, wet and windy weekend than getting into your kitchen. Attentively and keenly preparing your fresh vegetables and meat around the warmth of the oven. The embracing aromas that waft through the house throughout the day are just a tease to the delicious feasts you will have with your family and friends.

 

 

Wild Mushroom Mini Arancini

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Wild Mushroom Mini Arancini

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Wild Mushroom Mini Arancini or mini deep fried mushroom rice balls for the uninitiated are such a great food to have on hand in the freezer.

Not only are they a great ‘fast food’ to pad out a salad but they are also fantastic to have for emergency nibbles when friends or family pop around.

This volume makes about 60 arancini but this will depend on how big or small you make each ball. To freeze the remaining arancini you simply take the recipe up to the breadcrumb coating stage and then place them on a lined baking tray so they aren’t touching each other and freeze overnight. You then place them into a ziplock bag till required. Cook them from frozen, do not defrost.

Serve them with a garlic aioli and a harissa paste or similar spicy, hot sauce.

… would love to be serving these out of a food truck. You know what they say, put the wish out there, the dream may come true – Blondie :)

Wild Mushroom Mini Arancini

Roast Vegetable Salad w/ Black Sesame Gomasio

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Roast Vegetable Salad w/ Black Sesame Gomasio

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Roast Vegetable Salad w/ Black Sesame Gomasio is a scrumptious salad that is on high rotation at our house. This salad is chock full of flavours and textures that will appeal to everyone… there’s the creaminess of the avocado, the zing and bite from the pickled beetroot, sweetness and softness the from the roasted vegetables, a mild earthy bite from the brussel sprouts, then dressed with a salty sesame seed sprinkle.

As a family we are currently into week 3 of our new lifestyle of going meat free every second day; one day on, one day off. I enjoy the challenge of coming up with delicious meals that will appeal to an almost 10 year old son, a hubby and myself. I’m very fortunate though that hubby regards salads as a dinner, I can happily serve a big plate of leaves and colourful additions knowing that it will sate his evening appetite … but man cannot live on salads alone, and most certainly not a 10 year old boy!

One trick that serves us all well at dinner time  – especially since it’s now winter is to make a couple of dishes to go with it, such as a Potato Dauphinoise – this adds a real comfort food element to this salad (or any salad for that matter) with it’s warm, soft, creamy and cheesy potato layers, or a Broccoli and Cauliflower Mac’n’Cheese.

Another trick is to have some emergency foods ready to use at a moments notice such as mini Wild Mushroom Aranchini Balls, meat free dumplings or potstickers. Make a big batch of them when you do actually make them, then freeze. This way you can pull out what you need when you need them. Have them reheating while you make up the salad.

This ain’t no rabbit food, enjoy!  Blondie :)

Vertical garden from a wooden pallet

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Ask my father and he will tell you that growing up I hated anything to do with gardening. I hated our garden with a passion. It probably didn’t help that mum and dad forced my brother and I to weed the backyard lawn with hand weed pickers! A very mundane and long task! It was a weekend chore that was the cause of many tears and arguments, mainly over me trying to get out of the weeding. The lawn had to be spotless and weed killer free!

Back then I didn’t understand what all the fuss was about with growing your own vegetables, fruits and herbs. To me it was so much easier to just get it from the shop.

Fast forward 25+ years and the tide has changed. I dream of one day owning a little plot of land out in the country. One that boasts a lush vegetable and herb patch. For now though I have to settle for a house with a small courtyard.

Living 10 minutes away from the city has its positives and negatives. Great restaurants are within walking distance. Parking is a bitch, every day! Living in a townhouse means that my ability to have a garden is very limited. What small outdoor area we do have contains a BBQ, outdoor setting and our fire pit (a must in autumn and winter!) The remaining floor space is occupied by Ti our cat and Spot the bunny rabbit. Both furry four legged animals have taken it upon themselves to claim what available land we have left and use it for their toilet needs. Not the compost I had in mind!

The idea of having a vertical garden came to me some months ago when Spot demolished some wild strawberries we had growing in the garden. I started to research balcony gardens and came across vertical gardens designed from wooden pallets. Yipee! With plenty of free pallets around in Sydney my vertical garden came alive last weekend.

It took 6 hours in total. Hubby built the leg support stand but was retired from service when he tried to staple with first weed protector sheet to the pallet, not up to the standard.

I am proud as punch of my achievement. My legs and arms were a little worse for wear a few days after but I now have a little small thriving garden. It will be interesting to see what vegetables and herbs grow best over the coming months and can’t wait till my first harvest.

Ps…If you are short on space in your yard Milkwood have written a lovely story about Best Edible Plants for your vertical garden. Lots of useful information and handy tips on setting up your own garden.

If you have a vertical garden I’d love to hear from you.

Bella :-)

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Ready for planting!

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The cat supervising the paint job!

Carrot & Ginger Cake w/ Pineapple Flowers

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Carrot & Ginger Cake w/ Pineapple Flowers

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Carrot & Ginger Cake w/ Pineapple Flowers is a cake I designed for Mother’s Day. Yes, this post is a little late for this years Mother’s Day but lets think of it as getting in early for next year and it doesn’t even need to be just for Mother’s Day, this cake can fit all types of celebratory occasions. What could be more occasional than edible flowers strewn across the top of a delicious carrot cake? It looks impressive and tastes divine.

Designated with doing a dessert I knew instantly what I was going to do. The cover of the April’15 Gourmet Traveller magazine had a picture of what I originally had thought was a hummingbird cake, but on closer inspection realised it was in fact a carrot cake, a deliciously moist looking layered cake that I knew would be the perfect platform for some edible flowers and crunchy nuts, which I had been eager to do for quite some time – not unlike a hummingbird cake.

I’m not a cake construction type person so if I can pull it off, anyone can (and I was so impressed with myself, which is why the following paragraph is all about how fabulous a job I did)

Once completed and placed on a rightfully deserved pedestal it was a breathtaking piece of sweet art. I had achieved what I had planned to do and that was to deliver a beautiful looking centrepiece for mum and nana for Mother’s Day. Now I fear I may have set a benchmark to what could be years of trying to one-up myself.

There are alot of steps in the preparation of the cake but you start doing elements of it in the days prior so you aren’t rushed off your feet; the candied nuts and flowers can be done before hand.

Happy whichever day it is you are celebrating… Blondie

Carrot & Ginger Cake w/ Pineapple Flowers

Mushroom tour May 2015

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Mushroom tour May 2015 Wow, what a busy time it has been for Bella and I. We’ve been so busy getting other projects for FinSki’s off the ground (more information on these later) that we almost lost track of time and let Autumn fly by without a tour!

We’ve been out several times this year to both the Southern Highlands and Oberon areas, enjoying the serenity that being in the forest brings – well, as serene as it can be with a dog that just loves to roll in wombat poo and having the kids trying to get him to jump in muddy puddles so he can get clean (eau de wombat pour chien)… anyway, the serenity between those moments is magical.

We decided to host a tour on the 17th of May and not surprisingly it booked out in a heartbeat. Friend and amazing photographer Sie Kitts, joined us and beautifully documented the day for our photo journal…

Mushroom tour May 2015

On a brisk and sunny morning the group all met up at Pheasants Nest at 8:00am. Once we had all arrived and introductions were made, we headed off to the forest. An eerie, ghostly fog lay close to the ground as we headed in.

Mushroom tour 2015 Mushroom tour May 2015 Mushroom tour May 2015 Mushroom tour May 2015 On arrival at our first stop, there’s a brief rundown on the mushrooms we will be foraging for and then it’s on, everyone heads into the forest for their own unique experience of foraging. Mushroom tour May 2015 Mushroom tour May 2015 Mushroom tour May 2015 Mushroom tour May 2015 Mushroom tour May 2015 Mushroom tour May 2015 Continue Reading →

Preserved Lemon, Fennel & Cumin Marinade

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Preserved Lemon and Cumin Marinade

Preserved Lemon, Fennel & Cumin Marinade, is one of those workhorse recipes that can be used with anything from red meats to chicken, even brushed over vegetables for an extra flavour boost when grilling. But for me, it is when it’s partnered with pork that it really shines.

There really is nothing more to say as it really does stand on it’s own and will most definitely be one that you will return to over again.

Enjoy, Blondie :)

Pine Mushroom & Pork Pot Stickers

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Pine Mushroom Pot Stickers recipe Pine Mushroom & Pork Pot Stickers… Dumplings have always held a soft food spot to my stomach, and luckily for me, they are found in most countries around the word in some form or another – ravioli, ebelskiver, pierogi, gyoza or samosa just to name a few.

These pot stickers are one of my favourite dumplings with the crusty, browned base and the soft, velvety top. What happens inside almost takes second place to the perfectly cooked skin.

These pot stickers can be eaten straight up, but I choose not to flavour the filling too strongly with seasonings so as to keep the flavour of the mushrooms. The flavour boost comes in the form of the dipping sauce. This is where you can go wild with flavour, maybe having several different sauces to dip into. Pine Mushroom Pot Stickers Happy dipping! Blondie :)

Pine mushroom Okonomiyaki

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Pine mushroom Okonomiyaki came about after a lovely forage with our first tour for the year. It’s always fun coming up with new recipes to use these glorious mushrooms in.

This is a Japanese pancake and can have any ingredients you want… this is up there with some of the best ever fridge clearer meals you will make.

The best way to serve Saffron Milk Cap Mushrooms is by keeping the flavours simple and clean. A quick sautee to get some caramelisation on them bumps the flavour up enormously.

Happy foraging! Blondie