When kids (and Dads) want to spoil Mom on Mother’s Day, they want to know she’s going to love what they’re making and knowing that they won’t even have to break a sweat it’s going to be sooo easy is just an extra bonus!
Mushroom & Cheese Soufflé Toasts
Makes 4 toasts
- 15ml oil
- 150g button or portabellini mushrooms, sliced
- 3 spring onions, sliced
- 30ml butter
- 25ml cake flour
- 80ml milk, hot
- 5ml Dijon mustard
- 50g cheddar cheese, grated
- salt and milled black pepper
- 2 eggs, separated
- 4 slices white bread, lightly toasted
- 5ml parsley, chopped
- Preheat the oven to 220°C.
- Heat the oil in a pan and fry the mushrooms for 4 – 5 minutes.
- Add the spring onions and cook for another minute. Set aside and reserve one third for garnish.
- Melt the butter in a pan and stir in the flour and cook for 3 minutes, mixing well.
- Add the hot milk and stirring continuously, keep stirring, for 2-3 minutes.
- Remove from the heat and stir in the mustard and cheese.
- Allow to cool slightly and stir in the egg yolks and reserved mushroom mixture. Season well with salt and pepper.
- In a spotlessly clean bowl, whisk the egg whites, using an electric whisk, until soft peaks form.
- Carefully fold the egg whites into the mushroom mixture.
- Arrange the toast slices onto a baking sheet and spoon the mixture onto the toasts.
- Bake for 5 – 6 minutes or until golden and puffy. Serve at once topped with the reserved mushrooms and some parsley.
Boerewors Stuffed Mushrooms
Serves 4-6 as a snack
Preparation time: 10 minutes
Cooking time: 20 minutes
- 2tbsp coconut oil
- 250g boerewors, removed from casings
- 12 Portabellini mushrooms, cleaned, stalks removed and reserved
- 1 red chilli, finely chopped
- 150g full-fat cream cheese
- ¼ cup chopped flat-leaf parsley
- Heat oven to 200°C.
- In the meantime, heat coconut oil in a pan and brown the wors mince, stirring often, about 7 minutes.
- Finely chop the mushroom stalks and add to the pan with the chilli. Cook for 5 minutes more.
- Stir in the cream cheese and parsley and taste for seasoning.
- Pack into the 12 mushroom caps, place into oven and bake for 8-10 minutes, until browned and bubbling.
Mushroom and Bacon Salsa Stuffed Avocado
Preparation time: 5 minutes
Cooking time: 10 minutes
- 100g streaky bacon, cut into cubes
- ½ red pepper, diced
- 150g fresh button mushrooms, sliced
- 1 fresh tomato, diced
- 2 spring onions, sliced
- small handful fresh coriander, chopped
- 1 large ripe avocado, halved
- Fry the bacon in a pan over medium heat until caramelized, about 5 minutes. Remove from pan and set aside.
- In the bacon fat, cook the red pepper and mushrooms until softened, about 5 minutes.
- Combine mushroom mixture with the bacon, fresh tomato, spring onion and coriander. Spoon into the avo halves and serve with lime wedges.
Mushroom, broccolini & cracked baby potato tray bake with garlic butter
A scrumptious, crowd-pleasing side dish for your next braai.
Ingredients: (serves 6)
- 700g-1kg baby potatoes
- 125 g butter, melted
- 30 ml olive oil
- 1-2 cloves garlic, finely chopped/grated
- rind of a small lemon, finely grated
- a generous handful fresh parsley, finely chopped (save half for garnish)
- salt & pepper
- at least 250 g portabellini mushrooms
- 200-300 g broccolini spears
- olive oil, for drizzling
- Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender. Drain and set aside.
- Make the garlic butter drizzle: mix the butter, oil, garlic, lemon rind, parsley in a medium jug/bowl, and season with salt & pepper. Set aside.
- Arrange the potatoes in a large oven tray, then use the back of a spoon to gently crack them. Add the mushrooms & broccolini, then drizzle with the butter mixture and season with salt & pepper. Bake in a preheated oven at 220 C for 15 minutes or until the potatoes are golden brown. Scatter with parsley and serve at once.
Mushroom, halloumi & yellow pepper skewers with mint salsa verde
Turn everyday veggie skewers into a feast with salty halloumi and a zesty green herb sauce.
Ingredients: (serves 4)
- 1/4 cup (60 ml) olive oil
- 1 punnet (20 g) fresh mint leaves (save a few leaves for garnish)
- 1 punnet (20 g) fresh parsley
- 1 clove garlic, finely grated
- grated rind & juice of a lemon
- salt & pepper
- 250 g portabellini mushrooms, whole or halved
- about 250 g halloumi cheese, cubed
- 2 medium yellow peppers, sliced into squares
- For the salsa verde: put the olive oil, mint, parsley, garlic, lemon rind & juice and some salt & pepper into a small blender. Blend to a smooth pulp. Cover and refrigerate until ready to serve.
- For the skewers: assemble the skewers by arranging chunks of mushrooms, halloumi & yellow pepper together. Braai over hot coals or bake in a very hot oven at 220 C for about 10 minutes until golden. Drizzle with salsa verde en serve at once.