... oh I do love a lazy long weekend. It's like a special treat isn't it? That extra day to play with means that you don't have to feel guilty doing nothing on one of the days and you still have a full weekend to do the regular weekend stuff... and of course for me it means an extra day in the kitchen without the stress. I've been lavishing my weekends recently as work has been particularly stressful. As you all know I do love my non-blogging work life but like anything you're passionate about it can become deeply stressful so the down times really count and of course usually the weekends aren't long enough. As it happens i've woken up this bank-holiday weekend and The Viking, god bless him, is under the weather so we've had the fire on and been wrapped in blankets. I shouldn't say this so gleefully really but he's such a dynamo that sometimes it's nice to have him slow down a little. It means I can catch my breath too and don't feel quite so guilt that every meal needs to be photographed first before it's ready for him to eat... oh the trials and tribulations of a food blogger eh?
wild garlic cheddar pesto baked mushrooms
baked mushrooms or 'mushroom pizzas' as I like to call them are a great low-carb alternative to regular pizza. You get all the wonderful melty cheesiness of a pizza but you're using the large field mushroom as a base. It's such a simple idea and you can get as creative as you like, layering alkyds of toppings from the classic tomato sauce all the way through to this fabulous wild garlic pesto. There's so much wild garlic about this year. A few years ago we found a hidden little valley not 3 miles from the cottage, filled from wall to wall with the glorious ransom plant... the aroma alone gave the place away and with one small lane running through it all we had to do was pull over, open the door, lean out and start harvesting... i picked enough for these mushrooms and have also cleaned and wrapped some leaves in clingfilm for freezing... I think i have an idea about pea and wild garlic soup but I haven't quite formulated the recipe yet...
for the wild garlic cheddar pesto
- 100g very strong cheddar - roughly grated
- 150g pine nuts
- 8 large field mushrooms
- 1 ripe tomato - finely sliced