I have not blogged for a long time! We have been so busy and tired everyday, the couple of days we have off from Christmas was really revitalizing. It was short but as usual, we enjoyed each other’s company and love and of course cherished the extra time we get to spend with our daughter.
I have not stopped cooking everyday, and have been writing down recipes in my notebook until I have the time to blog. A healthy addition to our routine, is that we have been making fruit shakes and juices everyday for breakfast. This is all thanks to the new soy milk maker and blender that Ben got me for Christmas. I can’t believe we found sucha powerful and awesome blender that is so small and easy to clean, and fits right into our crowded kitchen. Thank you Baby!
Well, back to the recipe, the mushroom soup is made with my amazing soy milk maker, it makes cooking anything an absolute breeze!! Just put all the ingredients in, and viola, you get creamy mushroom soup in about 25mins. It blends and cooks everything for you. As for the bruschetta, it is a very easy recipe as well. It is a dish that is very special to me as it is one of the first thing Ben cooked for me, and the first recipe he ever taught me. More than 6 years later, we are still enjoying the same dish, more in love than ever 🙂
Bruschetta Recipe: Mix diced onions, tomatoes, your favourite herbs, olive oil, salt and pepper together. Top with some crumbed feta cheese (which i ran out of), and spoon over toasted baguette. Serve with an Italian balsamic glaze.
- 250g button mushrooms
- 40g butter
- 1 yellow onion, diced
- 5 cloves garlic, chopped
- 1tsp salt
- Black pepper
- 300ml chicken stock
- 200ml milk
- 100ml cream
- Cooked separately: roughly chopped mushrooms in big chunks, butter
- Saute onion and garlic with butter until freagrant.
- Add onions, garlic and all other ingredients (1-9) into soy milk maker.
- Select grains function and start machine.
- Saute chopped mushrooms in butter and mix into soup once ready.