Much less of a dinner, extra of a lightweight lunch or hearty midweek snack, toasted muffins piled with a creamy, tacky cargo tick each field for me.
Thinly slice 300g of small, brown mushrooms. Pull the leaves from a handful of thyme leaves – you want about 2 tsp. Heat 4 tbsp of olive oil in a shallow pan, add the mushrooms, thyme, slightly black pepper after which allow them to cook dinner, with the occasional stir, for about 7-10 minutes till they're comfortable and golden brown.
Break up and toast 4 toasting muffins. In a small bowl cream collectively 100g of soppy, creamy blue cheese, akin to gorgonzola, with 50g of soppy butter. Unfold it thickly on the muffins and place them on a baking sheet or grill pan. Squeeze slightly lemon juice over the mushrooms, then divide them between the muffins.
Place the muffins beneath a scorching grill for a few minutes, till the gorgonzola butter begins to soften.
Muffins with leeks and Caerphilly. Cook dinner a big, thinly sliced (and totally washed) leek in butter till comfortable and candy. Stir in 1 tbsp of flour, cook dinner for a minute or two then add 200ml of double cream, a big handful of grated Caerphilly and a tbsp or two of Dijon mustard. Spoon over the crumpets and serve.
Sliced mushrooms, cooked with slightly garlic and thyme, then piled on to scorching toasted muffins is nearly pretty much as good because it will get, however I generally add a couple of snippets of smoked streaky bacon, letting it cook dinner to a crisp.
I generally swap the toasting muffins for crumpets, letting the filling trickle down into the holes.
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