Sunday, 10 August 2008

Chickpea salad and mushrooms with mozzarella

Just to provide evidence of my domestic marathon, I took some photos of my wares. I am so very proud. Both dishes took about 5 minutes each to make; here are the recipes. I've abridged them here but click on the links to get the eloquent stories and the full shebang about the recipes; but the below should do the trick if you're a hop-to-it kind of guy or gal.
Mushrooms with mozzarella (from Orangette, via Jamie Oliver.)
Fresh mushrooms, such as porcini, crimini, shiitake, or portobello
Fresh mozzarella
Olive oil
Fresh thyme, leaves removed and stem discarded
Sea salt
Cut the mushrooms in thick slices and put on a baking tray.
Arrange the other ingredients on top (I didn't have thyme the first time I made this, and I only had boring white mushrooms - it still tasted great).
Grill for 4-5 mins until the cheese bubbles.
Chickpea salad (from Orangette, via Molly's husband.)
1 can chickpeas, drained and rinsed
1 tsp. fresh lemon juice
1 ½ tsp. olive oil
A pinch of salt
¼ cup loosely packed shredded Parmigiano Reggiano
Combine all the ingredients in a bowl; season to taste.
I'm not one for subtle nuances; I used about 3 times the lemon juice recommended above, and am thinking of adding a little more to the leftovers. No more boring lunch options for me; my menu has arrived.

1 comment:

The Mushroom Lady said...

Both of these recipe sound delicious, and look very easy to make. I will have to try them!