OMG, an update!
OH-EM-GEE.
We can buy more userpics? FOR REAL? :D
OK, so it's not working right now, but I'm still veeeery happy about this! :D :D D
Hah, I fail at livejournal.
The weather's been really lovely this week, for a change, so I've been sitting outside reading all week. Uhm. Hi?
I had some fancy food for lunch yesterday and I've decided to share the recipe. 'Cus it was delicious, omg.
Yeah, I found an interesting recipe, made the dish and then I sat on the bed with the plate balanced on my knees and watched House while I ate... tables are for boring people. Also, I'm clearly ~all class~, yo.
I don't really have anything interesting to say about the House episode, so I'll just give you the recipe.
OMG IT'S A RECIPE \o/
So delicious. :D
Difficulty: medium? None of the steps are difficult, but I think it could get confusing because there's a lot of stuff going on at once.
Time: 20 minutes preparation + 30 minutes waiting.
What you need (for one person)::
1 portabello mushroom (it looks like this)
1 shallot onion
1/4 of a red chili pepper
50 g red kidney beans
1 lemon
1/2 tablespoon fresh or frozen chopped parsley
1 small carrot
15 g pine nuts (it looks like this)
approx. 10 raisins
1/2 dl turkish yoghurt (uh... basically, a thick non-sweetened yoghurt)
2-5 dl vegetable bouillon (or vegetable stock/broth, whatever it's called in your country)
salt
black pepper
What you do:
1. Turn on your oven, preheat it to 180 degrees Celsius.
2. Fry the pine nuts in a frying pan on a low temperature. They're done when they're a light brown. You should move on to the next step while you wait, but remember to check on them now and then.
3. Peel the mushroom and remove the foot. Be very careful, bbs. You can rinse it in some water if you want to.
4. Chop the foot of the mushroom, 50 grams of kidney beans, the shallot onion and 1/4 of a red chili pepper into small pieces.
5. Boil some water with a bouillon cube to make bouillon, if you don't have any already liquid bouillon. If the pine nuts are done, you can move them and then use that part of the stove to boil the water to save some electricity.
6. Use a grater/shredder on the lemon to get grated lemon peel. You need 1/4 tablespoon now and 1/4 tablespoon later.
7. Use a grater/shredder to grate the carrot. You need around 20 g of grated carrot.
8. Take the pine nuts, everything from step 4, 1/4 tablespoon of grated lemon peel, 20 g of grated carrot, the raisins, 1/4 tablespoon of frozen chopped parsley (or fresh... in that case, chop it yourself, I guess), some salt, some black pepper and mix everything in a bowl.
9. Put the mushroom in a casserole (or something like that) and put the mix from step 8 on top of the mushroom.
10. Pour 2 dl of vegetable bouillon into the casserole so that the mushroom is surrounded by it. If it's a large casserole you might need more than 2 dl, though. The mushroom should not be covered by the bouillon, only surrounded by it.
11. Cover the dish with aluminium foil.
12. Bake them in the oven for 30 minutes. After 20 minutes, remove the foil.
13. Mix 1/2 dl of yoghurt with 1/4 tablespoon of grated lemon peel and 1/4 tablespoon of chopped parsley. You can also add some salt and pepper if you want to.
14. Remember to remove the aluminium foil after 20 minutes!
15. Serve the mushroom with the yoghurt mix from step 13 on top (see the picture at the top). It goes pretty well with a glass of white wine, if you drink alcohol.
...It's way easier than it sounds! Honest. xD
And none of the ingredients are very expensive, so that's good.
If you're very hungry, you should double that recipe (two mushrooms instead of just one).
We can buy more userpics? FOR REAL? :D
OK, so it's not working right now, but I'm still veeeery happy about this! :D :D D
Hah, I fail at livejournal.
The weather's been really lovely this week, for a change, so I've been sitting outside reading all week. Uhm. Hi?
I had some fancy food for lunch yesterday and I've decided to share the recipe. 'Cus it was delicious, omg.
Yeah, I found an interesting recipe, made the dish and then I sat on the bed with the plate balanced on my knees and watched House while I ate... tables are for boring people. Also, I'm clearly ~all class~, yo.
I don't really have anything interesting to say about the House episode, so I'll just give you the recipe.
OMG IT'S A RECIPE \o/
So delicious. :D
Difficulty: medium? None of the steps are difficult, but I think it could get confusing because there's a lot of stuff going on at once.
Time: 20 minutes preparation + 30 minutes waiting.
What you need (for one person)::
1 portabello mushroom (it looks like this)
1 shallot onion
1/4 of a red chili pepper
50 g red kidney beans
1 lemon
1/2 tablespoon fresh or frozen chopped parsley
1 small carrot
15 g pine nuts (it looks like this)
approx. 10 raisins
1/2 dl turkish yoghurt (uh... basically, a thick non-sweetened yoghurt)
2-5 dl vegetable bouillon (or vegetable stock/broth, whatever it's called in your country)
salt
black pepper
What you do:
1. Turn on your oven, preheat it to 180 degrees Celsius.
2. Fry the pine nuts in a frying pan on a low temperature. They're done when they're a light brown. You should move on to the next step while you wait, but remember to check on them now and then.
3. Peel the mushroom and remove the foot. Be very careful, bbs. You can rinse it in some water if you want to.
4. Chop the foot of the mushroom, 50 grams of kidney beans, the shallot onion and 1/4 of a red chili pepper into small pieces.
5. Boil some water with a bouillon cube to make bouillon, if you don't have any already liquid bouillon. If the pine nuts are done, you can move them and then use that part of the stove to boil the water to save some electricity.
6. Use a grater/shredder on the lemon to get grated lemon peel. You need 1/4 tablespoon now and 1/4 tablespoon later.
7. Use a grater/shredder to grate the carrot. You need around 20 g of grated carrot.
8. Take the pine nuts, everything from step 4, 1/4 tablespoon of grated lemon peel, 20 g of grated carrot, the raisins, 1/4 tablespoon of frozen chopped parsley (or fresh... in that case, chop it yourself, I guess), some salt, some black pepper and mix everything in a bowl.
9. Put the mushroom in a casserole (or something like that) and put the mix from step 8 on top of the mushroom.
10. Pour 2 dl of vegetable bouillon into the casserole so that the mushroom is surrounded by it. If it's a large casserole you might need more than 2 dl, though. The mushroom should not be covered by the bouillon, only surrounded by it.
11. Cover the dish with aluminium foil.
12. Bake them in the oven for 30 minutes. After 20 minutes, remove the foil.
13. Mix 1/2 dl of yoghurt with 1/4 tablespoon of grated lemon peel and 1/4 tablespoon of chopped parsley. You can also add some salt and pepper if you want to.
14. Remember to remove the aluminium foil after 20 minutes!
15. Serve the mushroom with the yoghurt mix from step 13 on top (see the picture at the top). It goes pretty well with a glass of white wine, if you drink alcohol.
...It's way easier than it sounds! Honest. xD
And none of the ingredients are very expensive, so that's good.
If you're very hungry, you should double that recipe (two mushrooms instead of just one).