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so when Kelly said she would share her recipe with us here I was thrilled! – it is a great twist on a favourite of mine and i’m looking forward to making it!
Kelly really caught my eye (not in a weird way), new to the blogging world she has two children that inspire her to blog over at NatureMumBlog where she covers food (you’ll see more of that in a minute), family activities and her life and kids! so I just had to ask her to guest post (you are all welcome)
100ml Single cream
250g White Mushrooms (Chop into small chunks)
225g Halloumi (Slice thinly)
Freshly baked white loaf (Slice thickly)
100ml White wine
2 Roasted red peppers (Chop into small chunks)
Garlic Butter – 1 Heaped tbsp. Butter, 1 tsp Garlic salt, 1 tsp Basil
Fry mushrooms on a medium to high heat until soft, then add the white wine.
Turn down the heat to simmer, cook until the wine has reduced.
Whilst the mushrooms are cooking, fry the halloumi in a separate, clean pan, on a low to medium heat.
Cook on one side until brown, then flip it and cook on the other side.
*Be careful not to burn it as it can take a while to heat then turns brown quickly.*
Once the white wine has reduced, add the cream, cook until thickened and season to taste.
Heat the butter in a pan, on a low heat until it has melted,
Add the garlic and basil, stir to combine and remove from the heat.
Place the bread under a grill, cook one side until toasted,
Then, flip it, drizzle over the garlic butter so that it is evenly spread on each piece of bread and place back under the grill until toasted.
To serve – You need to layer each section onto the bread:
starting with the Halloumi,
Then a tbsp. of the chopped roasted red peppers,
Then a tbsp. of the mushrooms.
Blogging at: Nature Mum Blog
Tweeting at: @naturemumblog
*All Images are Courtesy of Kelly and I do not own them*
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