Here’s a very easy recipe which looks a bit ugly but tastes great! And it also helps you use “old” ingredients. So all good stuff 👌🏼
- Peel the potatoes and the onions
- Wash the mushrooms to remove any soil on them
- Chop and slice everything into small pieces so they cook fast!
- Put the potatoes and onions first in a pot, cover with water and then add more water, until it’s about 1 cm above it
- Bring to a boil, then leave it to simmer for about 30 minutes
- Add the mushrooms and simmer for a further 30 minutes or until the potatoes start to dissolve
- This is more or less how it looks like (not pretty but you get the idea!)
- When things look cooked, turn the heat off.
- Add some butter, to taste (I recommend you use unsalted butter).
- Use a hand blender to make it into a liquid soup, not a soup with floating things 😏
I suggest you taste the soup and correct for salt now. And maybe add some pepper!
You can also cut some bacon in strips, fry it and add it on top of the soup. Or you could serve with some toasted bread. I think it could also work nicely with roasted pine nuts.
This soup also works really well as a packed lunch.
Or: I’LL EAT EVERYTHING WITH PROTEIN AFTER GOING TO THE GYM (AND YET MORE)
- A Gruyere cheese omelette/scrambled eggs hybrid
- Some bacon strips (already cooked, from M&S)
- LOTS of rocket and watercress salad
- Sliced red pepper
- Dash of olive oil of course
I don’t really think this needs preparation instructions!
I was so hungry after today’s training! The only thing I don’t quite like about the bacon strips is they’re so goddamn salty 😟
My partner surprised me this morning with this breakfast experiment!
They were very tasty and now we want to experiment with other fillings: mushroom? cheese? spring onions? spinach? perhaps something sweet? We’ll see!
- Eggs (2 per person)
Takes about 30 minutes.
- Turn the oven on to about 180C
- Slice the bacon rashers in small pieces, and fry in a pan
- Beat the eggs with a dash of milk so it’s a bit more liquid than an omelette
- Add some pepper
- Mix in the fried bacon
- Mix everything thoroughly
- Place in the muffin cases – we used silicon cases but I reckon it should work with any other type of case!
- And place in the tray
- Put in the oven
- Bake for about 20 minutes or until you see they start to get colour
- Take them off the oven and the cases and serve.
We had them with a slice of toasted bread and a cup of STRONG breakfast tea 💪🏼
Also, even if they look very tall in the picture, they will deflate really quickly as they cool down. Just like other egg souffles…
Funny fact: I had been meaning to bake this type of muffins for a while, and I finally got round to buy these cases this week, but I hadn’t had time to even unpack them yet. And there goes my partner this morning searching for a suitable recipient for the experiment… and voilà! I produce these cases out of my bag, as if per ✨magic✨!