I thought as I shared my breakfast with you all, it’s only fair to share lunch with you too my lovely friends x
A roasted aubergine and courgette lasagne whilst we were out and about in the city! Really succulent pieces of veg layered between thin pasta sheets. All smothered in a white sauce with a golden halo of crispy cheese! Omg! It was goooood!
Now what will be for dinner? And dessert?
Hope your having a great day! 🙂
I had these mushrooms first thing this morning with my english breakfast! The garlic is so complimentary and really brings out the flavour of the mushrooms to enhance them. So very easy to do yet so very satisfying!
This is a breakfast side if you wish to have a starter to check out my garlic paprika mushrooms for a dinner party
250g closed cup mushrooms
1/2 tbsp olive oil
1 tbsp butter
3 cloves garlic crushed
Salt to taste
• Prepare the mushrooms rinse and remove the stalks. Cut into big chunks
• Heat up the oil and butter together on a low heat in a medium saucepan. Throw in the garlic but it should not burn
• Let the garlic infused into the butter oil and then mix in the mushrooms. Combine well to ensure that the mushrooms are covered in the garlic sauce.
• Season with salt and cook on a low heat for 10 minutes and you will be left with soft tender mushrooms in a lovely garlic buttery sauce!
(Picture courtesy of nom & glug)