Okay. I have some catching up to do. Let's start with recipes I posted a week ago.
The Mushroom, Leek and Potato Soup was very good, but I really like the Creamy Mushroom Soup with Meatballs better, so I would give this an 8.
The Mushroom and Bacon Skewers were tasty, but I think they would benefit from overnight marinating, rather than the 30 minutes specified in the recipe, and I would marinate the bacon, as well as the mushrooms. As it was, I drizzled the extra marinade onto the bacon as the skewers were cooking. Also, I felt that the plain yogurt that was used for dipping just sat there, so I mixed in the cooked marinade from the pan, and that helped tremendously. As they were, I would give them an 8, but with my changes, I would bump that up to a 9 - maybe more if they had been marinated over night.
There is a side note that goes with the skewers. The recipe calls for "2 tbs sweet chilli sauce" (their spelling), but I could not find anything like that here, so I searched the Internet and found a few recipes, including a couple that were Thai. Since the skewer recipe came from an Australian website, I opted for a "Sweet Chilli Sauce" recipe from another Australian website. Here it is:
Sweet Chilli Sauce
Makes six small bottles.
Ingredients:
Finally, there's what I had for dinner, tonight: Mushroom Burgers. Here's the recipe:
Mushroom Burgers
preparation: 20 minutes cooking: 30 minutes serves: 4
Ingredients:
The Mushroom, Leek and Potato Soup was very good, but I really like the Creamy Mushroom Soup with Meatballs better, so I would give this an 8.
The Mushroom and Bacon Skewers were tasty, but I think they would benefit from overnight marinating, rather than the 30 minutes specified in the recipe, and I would marinate the bacon, as well as the mushrooms. As it was, I drizzled the extra marinade onto the bacon as the skewers were cooking. Also, I felt that the plain yogurt that was used for dipping just sat there, so I mixed in the cooked marinade from the pan, and that helped tremendously. As they were, I would give them an 8, but with my changes, I would bump that up to a 9 - maybe more if they had been marinated over night.
There is a side note that goes with the skewers. The recipe calls for "2 tbs sweet chilli sauce" (their spelling), but I could not find anything like that here, so I searched the Internet and found a few recipes, including a couple that were Thai. Since the skewer recipe came from an Australian website, I opted for a "Sweet Chilli Sauce" recipe from another Australian website. Here it is:
Sweet Chilli Sauce
Makes six small bottles.
Ingredients:
- 4 1/2 Lb Sugar
- 5 Cups Cider vinegar
- 11 Ounces Fresh seeded chillies
- 3 1/2 Ounces Garlic
- 1 3/4 to 3 1/2 Ounces fresh ginger
- 1 teaspoon salt
- Purée ginger, garlic and chillies with some vinegar and place in a pot.
- Add rest of vinegar, sugar and salt.
- Cook on a slow boil until a syrupy consistency and bottle. Cooking process usually takes thirty to forty minutes.
- (From original author, not me): I use a medium hot chilli. If you want to make it hotter add more chillies or use a hotter chilli variety, such as Jalapeño.
- (My own note): I made a half batch, and used a red bell pepper and half a poblano pepper
Finally, there's what I had for dinner, tonight: Mushroom Burgers. Here's the recipe:
Mushroom Burgers
preparation: 20 minutes cooking: 30 minutes serves: 4
Ingredients:
- 1/2 cup olive oil
- 26 oz "cup" mushrooms, thinly sliced
- 4 green onions, thinly sliced
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 2 cups fresh breadcrumbs
- 1 egg
- salt & ground black pepper, to taste
- 4 hamburger buns, halved
- watercress sprigs, trimmed, washed & dried, to serve
- whole egg mayonnaise, to serve
- Heat 2 tbs oil in a large frying pan over medium heat. Add the mushrooms, green onions, garlic & cumin & cook, stirring occasionally, for 2-3 minutes or until the mushrooms are just tender. Increase the heat to medium-high & cook, stirring occasionally, for a further 10-12 minutes or until the pan juices evaporate. Set aside for 5 minutes.
- To make the burgers, place 1/2 the mushroom mixture into a food processor & process until smooth & pureed. Transfer the pureed mixture to a large heatproof bowl.
- Add the remaining cooked mushrooms, breadcrumbs, egg & salt & pepper to the pureed mushrooms. Mix well to combine. Evenly shape the mixture into 4 patties, about 3" in diameter & 3/4" thick.
- Heat the remaining oil in a large non-stick frying pan over medium heat. Add the patties & cook for 4-5 minutes on each side or until cooked through. Remove & set aside to drain on paper towel.
- Meanwhile, toast the hamburger buns until golden.
- To serve, place the toasted bun bases onto serving plates, top each with watercress sprigs, a pattie & mayonnaise. Season with salt & pepper & top with the remaining bun tops. Serve immediately.
- Add 2 tsp Worcestershire sauce to the pattie mixture with the breadcrumbs. Serve the burgers with hummus instead of mayonnaise.
If blueberry muffins have blueberries in them, what do vegan muffins have?