What's Brewing in My Kitchen


In the midst of everything (by everything I mean BE RIGHT BACK MY SON JUST SPIT SOMETHING NASTY AND HOLY PURPLE MACAROONS IT’S ALL OVER HIS NEW SHIRT WHERE THE HELL IS HIS NAPKINS OH MOTHER OF ALL &$@#! SON, PLEASE STOP THRASHING AROUND EEK EEK EEK! IT’S NOW IN HIS HAIR SOMEONE HELP ME!!!!) I managed to find time to cook myself something.

Few nights ago, I made this:



Potato & Mushroom Gratin.


I got this recipe from the Goddess herself, Nigella Lawson. I bought her book FINALLY AFTER SO LONG OF WANTING IT NEXT WILL BE JAMIE OLIVER’S 30 MINUTES SHITNOT I CAN’T REMEMBER THE TITLE.

Verdict: Délicieux! The Mister loves it and asked me to cook it again but THE BABY! THE BABY! I SMELL SOMETHING FROM HIS BUTTHOLE! GAAAAH! IT’S LIKE SOMETHING DIED IN HIS DIAPERS! OPERATION CLEAN BUTT ON THE MOVE! OY! OY! OY! STOP FLAILING AROUND! GAH! I HAVE HIS STOOL ALL OVER MY NEW BEDSHEETS! OH CRY ME A RIVER! So, yeah, I was pretty busy.

And after reading that poop incident I can guarantee no one wants to cook or eat this dish at all. But I’m a very sick person. Here’s the recipe. Go nuts.

Ingredients:
3 average size potatoes
350ml full-fat milk
2 x 15ml tablespoon butter
2 teaspoons garlic oil (I used veggie oil and garlic powder instead)
250g chestnut mushroom –finely sliced
Salt and pepper to taste (I used chicken stock instead)

1. Preheat oven to 220C and butter a shallow baking dish or gratin
2. Bring the sliced potatoes and milk to boil in a saucepan, season with salt and pepper to taste and stir occasionally, then leave at a simmer while you get on with the mushroom.
3. Warm butter and oil in a frying pan over a medium high heat. Add the mushrooms and cook, stir occasionally until softened (about 3 minutes)
4. Pour the mushrooms and their garlicky butter juices into the pan of potatoes, stir to mix and pour straight into the gratin dish. Bake in the oven for 45 minutes or until crisp on top.
5. Eat with roasted chicken or just like that.


Enjoy!



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