Waiting in for a plumber today who was due to be coming between 1 and 2, so rather than get caught in the middle of cooking, lunch was just a quick bit of toast and the rest of the pate.
It was Book Club tonight with an autumnal food theme, so I made a warm mushroom salad with lemon ricotta; a Yotam Ottolenghi recipe I cut out of an old Guardian magazine. I got a couple of huge portobello mushrooms, which I sliced, some chestnut mushrooms and a handful of wild mushrooms, which together with shallots, garlic and a big pile of herbs came out really tasty and went down well with the girls.
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