You wouldn't believe how fast we came back for this one. We throroughly enjoyed our first one though a few blubbers. This time round, sauteed mushroom and tomato brushetta, aparagus on cheesy bacon eggs and strawberry pancakes!
We had to do a second take on the recipe. We didn't realise sauteed mushrooms were that simple!
Sauteed Mushrooms
Melt 1 1/2 tablespoons of butter in pan
Wait till butter is foamy
Stir fry mushrooms in butter for about 4 minutes
Season with chopped parsley and pepper
Brushetta Tomato
Dice 2 large tomatoes
Drizzle with olive oil
Sprinkle with parsley
(Usually the tomatoes are boiled first, then skins removed, then diced.
But we prefer ours fresh. Option is yours!)
Garlic Toast
Slice baguette into thick slices
Rub peeled garlic on the sides
Butter them up
Dry pan-fry on the pan for about 4 minutes, flipping them when necessary or you can toast them in the oven!
Cheesy Bacon Eggs
Crack 8 eggs into bowl
Lightly beat, adding 6 tablespoons of milk (the more milk you add, the fluffier your eggs'll turn out)
Add pinch of pepper and chopped parsley
Add 2 1/2 cups of mixed cheese
Pour egg mixture into pan
Sprinkle bacon bits on top
And scramble away!
Aparagus
Chop off ends
Lightly boil for 1 minute or less
Drain and serve
We had intended to make aparagus wrapped omelette. Turns out we all prefer a scrambled egg morning!
So we just top the eggs with the aparagus :)
We had leftover pancake mix from the first adventure. So instead of waffles, we are going with the good ol' traditional buttermilk strawberry pancakes! One day, we'll do it from scratch!
Buttermilk Strawberry Pancake
Create mix following directions on the box
Stir in strawberries gently
Melt 1 tablespoon of butter in pan (the more butter you have, the crispier the pancake)
Pour mixture into pan
Flip when you see holes forming on the surface of the pancake
Good to use a small size pan, the thicker the pancake the harder to cook :)
We had fun! So many ideas for the next adventure!
Till the next!
Love, Rach and Via
No comments:
Post a Comment