Intermission-lude

It's been a while, I know, and the reasons are far too many and varied to go into at length.  Suffice it to say that our bathroom ceiling collapsed during a storm a few weeks ago and, ever since then, we have been busy picking up the pieces - both figuratively AND literally!  Now, however, the roof has been replaced and order is (just about) restored. After what feels like weeks of quick dinners, I'm ready to return, with a vengeance, to the kitchen.  I've missed real cooking terribly and I can't wait to find some more lovely things to share with you...it's nice to be back to writing to you again!


On that note, try this for a midweek supper in the hot weather.  Based on our great lunchtime favourite, this brings a teeny tweak of sophistication to the classic Welsh rabbit.  I can even imagine this being served, to people rather less greedy than us at any rate, as an elegant starter on a 'waffeur-thin' croûte with a delicate side salad. Ha!

Mushroom Rabbits

200g hard cheese, grated (such as a good, strong cheddar)
3 tbsp vegetable oil
2 tsp Dijon mustard
4 tbsp plain flour
1 egg and 1 egg yolk, beaten
2-4 tbsp milk 

6 large flat mushrooms

Beat the fisrt 6 ingredients together. Pile onto the mushrooms (gill sides), place on a baking tray and bake at 180°c for 15 minutes until the  mushrooms are tender and filling is slightly risen , browned and bubbling. Pop onto a piece of sourdough toast or a halved ciabatta roll and eat warm, with a salad to accompany.

Cath xx