Wednesday, 3 February 2016

Good Old Favourites #9

Now what else can I come up with that is healthy (low salt. low sugar, low carbs and high on the vegetable content), that is easy to cook (because I can't) and that my family love, so much that they actually do ask me to cook it again?

Not much, I'm afraid. This series may end soon. Blame it on the high standards of two teens, or the unimaginative kitchen that is mine at the moment.

Even so, this recipe is not scraping the proverbial barrel. Perish the thought. It is great. Haul it out when you feel like vegetarian comfort food. Hope you enjoy.

Mushroom and spinach stroganoff

The stuff:
Olive Oil
2 onions finely chopped
2 garlic cloves, sliced
Chestnut and button mushrooms. chopped/sliced
pinch of paprika and black pepper
3 tablespoons brandy
175ml cream
150g baby leaf spinach
Chopped Parsley

The way:

Fry the onions and garlic in olive oil for 10 minutes, until golden. Add the mushrooms, paprika and black pepper and fry for 5 minutes, stirring. Add the brandy and bubble for a minute. Stir in the cream and simmer for 2-3 minutes until slightly reduced.

Stir in the spinach and parsley and allow to wilt.

Serve with potato rosti or your favourite pasta.

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