SAUTÉED MUSHROOM AND BUTTERNUT PUMPKIN RISOTTOIngredients2 Garlic cloves minced½ Medium brown onion, finely diced1 cup Arborio rice⅓ cup Crisp white wine for cooking1 cup (270g) pumpkin puree500 ml Vegetable stock2 Sprigs fresh thyme leaves½ cup...
BAKED BREAKFAST MUSHROOMS STUFFED WITH SPINACH, FETA AND EGGIngredients4 Large flat mushrooms (large Portobello mushrooms also work well)1 Big handful of baby spinach leaves1 ½ tbsp Marinated creamy feta cheese4 Medium free-range eggs2 Thyme sprigsCracked pepper...
