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MUSHROOMS
WITH GARLIC AND HERBS RECIPE
This recipe
will teach you how to make Mushrooms with Garlic and Herbs.
It is a quick and easy recipe to make. I really like mushrooms
and this recipe is one of my favourites as I have eaten mushrooms
since I was a child. The flavours of the mushrooms, garlic,
parsley, basil and lemon wedges gives the Mushrooms with Garlic
and Herbs a sensational taste and have a bread roll with it
so you do not leave any of the juices behind.
Mushrooms
with Garlic and Herbs Ingredients
3 Tbs olive oil
4 wedges lemon
3 tsp minced garlic
2 Tbs basil chopped
2 Tbs parsley chopped
extra parsley leaves to garnish
12 medium field mushrooms, stalks trimmed
Mushrooms
with Garlic and Herbs Method
Heat the grill and line a baking
tray with foil then place the mushrooms on the tray stalk
side up. In a small bowl combine the olive oil, garlic, parsley
and basil then spoon over the mushrooms. Place under the grill
and cook for 5 minutes or until tender. Place on 4 plates
and garnish with the lemon wedges and scatter with the extra
parsley leaves. Serve the Mushrooms with Garlic and Herbs
with a bread roll so you can enjoy the juices.
Enjoy your freshly made Mushrooms
with Garlic and Herbs!
TOMATO
BEAN AND POTATO BAKE RECIPE
This
recipe will teach you how to make Tomato Bean and Potato Bake.
It is a quick and easy recipe to make.
This is really a very nourishing meal to have
and the flavour is just so fantastic. My whole family likes
the Tomato Bean and Potato Bake and served with a wonderful
coleslaw just makes it delicious.
Tomato Bean and Potato Bake Ingredients
6 tomatoes
sliced
1 tsp dried oregano
1 onion thinly sliced
1/2 cup grated cheese
salt and pepper to taste
1/4 cup vegetable stock
8 potatoes peeled and thinly sliced
1 1/2 cups canned cannellini beans rinsed and drained
Tomato
Bean and Potato Bake Method
Preheat
the oven to 180 degrees then coat an oven proof baking dish
with cooking spray. Place a third of the sliced potato on
the base and season with the salt and pepper. Top with half
the onion, half the beans and half the tomato then sprinkle
with oregano. Repeat with a second layer and top with a final
layer of potato. Pour over the vegetable stock and cover tightly
with foil and bake in the oven for 1 hour. Take the dish out
of the oven and remove the foil then sprinkle the grated cheese
over the top and return the Tomato Bean and Potato Bake to
the oven for another half hour until the cheese is golden
and the potatoes are tender.
Enjoy your freshly
made Tomato Bean and Potato Bake!
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