….well that was an expensive few days. My PC died a sudden and terminal death last Sunday, and I’ve only just got a new one bought and set up. Most of the important stuff was backed up, and a techie friend of mine, bribed with mini-Toblerones, managed to rescue quite a lot off the hard disk as well. However the file-naming convention was completely borked by the crash, so I can look forward to spending many long Spring nights slowly identifying what files named 00000001111.pdf actually are.
And then probably deleting them anyway.
But I digress. I have new a new recipe for you!
Mushroom & Wensleydale Bake
One third of an onion, chopped finely
One garlic clove, likewise
Grated Wensleydale, generous amount
Chopped button or chestnut mushrooms
Plain natural yogurt or single cream
Salt and black pepper
Heat the oven to medium heat.
Heat butter or margarine in a wok or pan.
Add the onions, and fry till soft.
Add the garlic and mushrooms and basil, cook mushrooms until lightly browned.
Add most of the cheese, salt and pepper, fry gently for a minute or two.
Pour into a ramekin or small oven-proof dish.
Make a hollow in the middle of the mixture, and crack an egg onto it.
Pour over the cream or yogurt.
Sprinkle with the rest of the cheese and a little black pepper.
Bake in the oven for 15 minutes at medium.