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Good For You Chocolate Coconut Macaroons

No bake chocolate macarroonsNo bake chocolate macarroons

I love chocolate way more than I should and a lot more than I wish I did. I’m always looking for ways to indulge the craving for cocoa without piling on the sugar, largely because when I do, my kids do and the whole harmony of the home kind of falls apart.

This recipe is originally from Oh She Glows|, but I’ve been playing with it to both adapt it to our tastes, and change the recipe for the Thermomix, meaning it’s in grams rather than cups, which makes it easier for me and my Thermie friends to use.

No bake chocolate macarroonsNo bake chocolate macarroons

I’m pretty sure you could be really flexible on it too – we made something similar from a cook book I had as a child, which used boiled sugar and tasted amazing, but added oats. You could probably add raisins quite successfully too, or other dried fruit. the options are rather endless. I imagine candied orange peel would make a perfect Christmassy – slash -winterry treat too.

Just remember that it’s held together by coconut oil, which means if it gets warm it’ll start disintegrating. They recommend freezing it over on Oh She Glows, but popping it in the fridge or in a lunch box with an ice block seems to work just fine for us.

No bake chocolate macarroons

Since this is no cook, no bake it’s perfect for kids to help with too.

Good For You Chocolate Macaroons
Recipe Type: Snacks, Sweets
Cuisine: Thermomix, Paleo
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 15 – 24
This recipe is an adaptation from another, and I’ve made a few changes to it. The recipe below includes the ingredients from the original recipe as optional extras. It’s delicious, but a little too much banana in my chocolate fix, though I do tend to make it that way for the children.
Ingredients
  • 50g Coconut Oil (1/4 cup)
  • 70g honey or syrup (1/4 cup)
  • 1/2 teaspoon vanilla extract
  • 30 – 50g cocoa powder (1/3 cup) (Cacao for Paleo)
  • pinch of fine sea salt or Himalayan pink salt
  • 150g shredded unsweetened coconut (1.5 cups)
  • (optional) banana
  • (optional) tablespoon chia seeds
Instructions
Regular Instructions
  1. Melt the coconut oil in a pot – this requires 37C, i.e. body heat, and is still considered raw, or uncooked.
  2. Add the honey or syrup and stir till it’s all mixed and liquid and remove from heat
  3. Add the vanilla extract
  4. (If using banana, mash it and add to the mix)
  5. Add 30g cocoa first then add the coconut
  6. (Add chia seeds if using)
  7. Stir till it’s all combined
  8. Taste the mix too see if it’s the right amount of chocolatey. If you want it ‘darker’ add more cocoa powder till it’s right for you. Mix again.
  9. Scoop out onto a tray, or into moulds and refrigerate until it hardens.
  10. Keep cool as it will fall apart if the coconut oil gets too warm.
Thermomix Instructions
  1. Put the coconut oil in the bowl, and melt 37C/Speed 1/ 20 Seconds
  2. Add the honey or syrup and mix 37C/Speed 1/ 30 Seconds.
  3. Add the vanilla extract
  4. (If using banana, add it now in three pieces, speed 5/10 seconds – make sure to put the MC in place!)
  5. Add 30g cocoa first then add the coconut
  6. (Add chia seeds if using)
  7. Mix speed 2/ 15 seconds
  8. Taste the mix too see if it’s the right amount of chocolatey. If you want it ‘darker’ add more cocoa powder till it’s right for you. Mix again speed 2/15 seconds.
  9. Scoop out onto a tray, or into moulds and refrigerate until it hardens.
  10. Keep cool as it will fall apart if the coconut oil gets too warm.

 

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Asparagus, Prosciutto & Champagne Risotto

Sometimes the most amazing things happen when you least expect it. This was one of them. I was looking round the kitchen thinking how I had no idea what I was going to make for dinner, when I remembered the asparagus in the freezer from a trip to a pick your own asparagus place with my girls.

AparagusI also have a huge supply of Risotto rice at the moment, so the obvious answer was Asparagus Risotto, a la the Fast And Easy Cookbook for Thermomix UK. But, I also had a left over bottle of champagne – that’s a bottle of booze that wasn’t finished the day it’s opened, don’t worry, a few years back I wouldn’t have known that either 😉 – and some prosciutto from our recent meat box delivery and chicken stock from the whole chicken I managed to make in my Veroma last week.

Well, this combination proved to be my favourite risotto to date. I hope you enjoy it too!

*If you don’t have a Thermomix you can still make this recipe using a traditional Risotto recipe, but substituting the wine for champagne, and the other additions for prosciutto and asparagus.

Aparagus Risotto

Asparagus, Prosciutto & Champagne Risotto
Recipe Type: Main Meal
Author: Luschka van Onselen
Prep time:
Cook time:
Total time:
Serves: 4
I should warn you that this is a very rich dish, but it is beautiful. Just a rush of beautiful flavour, and I would encourage you to use the best quality prosciutto you can. This recipe is an adaptation from the Asparagus Risotto recipe in the Fast and Easy Cooking TM31 book.
Ingredients
  • 80g parmesan
  • 200g asparagus
  • 20g olive oil
  • 250g risotto rice
  • 200g champagne of your choice
  • 450g chicken stock
  • 30g butter
  • 8 strips of prosciutto
  • freshly ground pepper
Instructions
  1. Run your Thermomix at speed 8, and drop 80g of parmesan cheese in for 5 seconds. Set aside.
  2. Cut asparagus tips and add them to the cheese. Put the stalks in the bowl and chop 7 seconds/speed 5.
  3. Add oil and cook for 3 minutes/100C/Speed 1.
  4. Add the champagne, stock and risotto rice and cook for 15 minutes/100C/Spoon Speed Reverse, making sure the measuring cup is in to maintain the liquid.
  5. When it’s done the rice should be firm but edible. If needed add another minute or two.
  6. In the meantime, tear the prosciutto into strips.
  7. When the rice is cooked, add the butter, parmesan, prosciutto and asparagus tips, and stir using a spoon.
  8. Sprinkle freshly ground black pepper, and serve immediately.

 

 

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4 Minute No Bake Lemon/Lime Fridge Cake Recipe

4 minute, no bake, creamy lemon/lime fridge cake

Inspired by a recipe in the Thermomix Owners UK group on Facebook, and blending the idea with one of my favourite deserts, South African Peppermint Crisp Pie, I came up with this idea for a citrus-summer desert that can be made ahead of time – the day before is ideal, but you could technically eat it straight out the bowl too.

If you eat it immediately it’ll be lighter, but the next day it’s more of a creamy ‘set’ desert. It’s fantastic, quite frankly.

In this recipe I’ve used lime juice, which is what I have, but you could use lemon too. In the South African version there’s also a ridiculous amount of chocolate added, but really this recipe doesn’t need it.

For biscuits I’ve used NICE biscuits, but really, any kind of digestive, shortcake or butter biscuits will do. NICE biscuits are a bit coconutty though, which adds a nice flavour.

I don’t think there’s a ‘wrong’ way to do this desert. Add more condensed milk if you want it sweeter, add more lemon or lime juice if you want it more tart. Either way, it’s delicious, it’s light, it’s summery, and it is oh.so.simple. I’ve whipped the cream in my Thermomix, but of course,  you can whip it any way you like.

4 Minute No Bake Lemon/Lime Fridge Cake Recipe
Recipe Type: Desert, Pudding, Sweet
Author: Luschka van Onselen
Prep time:
Total time:
Serves: 9
Light, summery, and superbly easy, this no bake fridge cake won’t add to the summer heat but will bowl you over with it’s simplicity.
Ingredients
  • 500g of double cream (you can use whipping, but adapt the whipping time!)
  • 120g condensed milk
  • 80g lime juice
  • 1 packet of biscuits
Instructions
  1. In a bowl, lay a layer of biscuits side by side, loosely covering the surface.
  2. In a food processor, whip the cream until it stands at stiff peaks (Thermomix: about 40 seconds/speed 4 with a butterfly whisk) Don’t over-whip
  3. Add the condensed milk and lime (or lemon) juice, whisk briefly to mix. Again, don’t over whip
  4. Scoop half the cream mixture on top of the biscuits
  5. Lay another layer of biscuits on the cream mixture
  6. Top off with the rest of the cream.
  7. Spread the mixture so that it is flat, then cover and refrigerate.
  8. The longer you can leave it the better. I like to make it a day in advance, but a couple of hours is sufficient
  9. Decorate with fruit

I hope you love this recipe!

 

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Six Minute Soft Centered Chocolate Pudding Recipe

chocolate puddingIt’s yet another rainy afternoon here on the Hampshire/Surrey border and I am feeling whimsical. I’m remembering a time in our lives where we travelled a lot, and thinking about the future, all at the same time. I want to indulge my senses and my tastebuds and all I can think of is…. soft centred chocolate puddings.

This is an old Ainsley Harriot recipe I’ve made a hundred times. It’s perfect for dinner parties – we used to have those a lot too, once – as you can mix the batter and put them in ramekins and in the fridge. When your guests arrive, take them out of the fridge so they return to room temperature, and when dinner is done, put them in the oven for just six minutes and serve. It is always a talking-point desert. I don’t normally top them with chocolate swirls like in the picture, but you can, or a dollop of cream – whatever takes your fancy. They are pretty awesome.

Six Minute Soft Centered Chocolate Pudding Recipe
Prep time:
Cook time:
Total time:
Serves: 6
If you butter the moulds or ramekins before you pour the batter in, you should be able to turn them out onto a plate. I tend to serve them in the ramekins. It’s pretty enough.
Ingredients
  • 90g dark chocolate
  • 90g butter
  • 2 eggs
  • 2 extra egg yolks
  • 40g brown sugar
  • 15g self raising flour
  • (optional) cocoa powder to dust
  • (optional) cream and chopped hazelnuts to decorate
Instructions
Regular Instructions
  1. Preheat the oven to 230°C/450°F/Gas 8.
  2. Break the chocolate into a heatproof bowl set over a pan of simmering water. Add the butter and leave to melt.
  3. In a separate bowl, whisk the eggs, yolks and sugar until thickened. Mix in the melted chocolate mixture, then sprinkle over the flour and quickly fold in .
  4. Divide the mixture between six moulds or ramekins.
  5. Make sure the oven is fully heated.
  6. Bake the pudding for 6 minutes until the outside is set but the centre is still soft.
  7. You may be tempted to leave it for longer than six minutes. It will make a nice enough chocolate cake, but you really need to take it out immediately and give it a few minutes to ‘rest’ before serving.
  8. Turn each pudding on to a plate, then gently lift off the moulds. Place a spoonful of cream on top of each pudding, sprinkle with nuts and dust with cocoa. Serve immediately.
Thermomix Instructions
  1. Preheat the oven to 230°C/450°F/Gas 8.
  2. If you have two bowls, melt the chocolate and butter in one and do the rest in the other. If you only have one bowl, melt the chocolate and butter as above – in a glass bowl over a pan of water.
  3. Put the butterfly in the Thermomix and add the eggs, extra yolks and sugar. Whisk on Speed 4 for 90 seconds.
  4. Add the melted chocolate mixture to the bowl and add the flour. Whisk at speed 2 for 20 seconds.
  5. Pour the mixture between six moulds or ramekins.
  6. Make sure the oven is fully heated.
  7. Bake the pudding for 6 minutes until the outside is set but the centre is still soft.
  8. You may be tempted to leave it for longer than six minutes. It will make a nice enough chocolate cake, but you really need to take it out immediately and give it a few minutes to ‘rest’ before serving.
  9. Turn each pudding on to a plate, then gently lift off the moulds. Place a spoonful of cream on top of each pudding, sprinkle with nuts and dust with cocoa. Serve immediately.

 

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Strawberries in Cardamom or Vanilla Syrup

Strawberries in syrupWhile I use frozen fruit, it’s not a favourite as I don’t always like the consistency once it defrosts. A great way to save fruit for the winter months is by freezing it though, so rather than just saving as is, I’ve made strawberries to freeze in a syrup, so that when they are defrosted, you have a ready made desert to have on yoghurt, as is, on a cheesecake or on ice cream if you’re so inclined.

Add a flavouring of your choice to infuse for a whole flavour sensation.

You can use them later in the summer on ice cream, or eat them as is. Or save them for the festive season to fill up a glass of fizz – or to bring a sweet pleasant surprise to lemonade in the summer. I’m sure you’ll find a way to enjoy the strawberries in flavoured syrup.

Strawberries in Cardamom or Vanilla Syrup
Recipe Type: Desert, Snack
Cuisine: Foraged, Make Ahead, Freezer
Author: Luschka
Cook time:
Total time:
Serves: 700ml
The amount of strawberries depend on the size of your container and the strawberries themselves. I used two 500ml kilner jars, and didn’t overfill them although I could probably have put a few more strawberries in each jar. You need to put enough syrup in that the strawberries are covered. I have chosen cardamom pods and vanilla pods for the two jars, but you can use anything you like – orange peel, liquer, whatever takes your fancy.
Ingredients
  • 700g water
  • 140g sugar
  • Flavouring: cardamom/vanilla etc
  • 1 punnet of strawberries
Instructions
In the thermomix
  1. Add the water and sugar
  2. Boil Veroma/Speed 1/ 10 mins
  3. Leave to cool completely
  4. Fill containers with fresh strawberries and pour the cool syrup over it and add the flavours.
  5. Place in the freezer, giving it time to naturally defrost when you want to use it.
Regular cooking
  1. Add the water and sugar
  2. Bring to the boil for 10 mins
  3. Leave to cool completely
  4. Fill containers with fresh strawberries and pour the cool syrup over it and add the flavours.
  5. Place in the freezer, giving it time to naturally defrost when you want to use it.

 

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Strawberry Elderflower Jam Recipe

Strawberries in Syrup

Strawberry and Elderflower JamI took the children fruit picking and foraging this week and we had a fantastic haul, certainly more than we could eat, so I made beautiful fresh Strawberry and Elderflower jam. In the Thermomix it’s such a simple recipe too – no thermometer required. I love this recipe!

 

Strawberry Elderflower Jam Recipe
Recipe Type: Jam, Condiments
Cuisine: Foraged
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 400ml
If you’re not using jam sugar you need to cut a grannysmith apple in quarters and add it to the mixtures. I use jamming sugar for this recipe. If you don’t use Elderflower, add an extra 10g strawberries
Ingredients
  • 250g jam sugar
  • 440g strawberries
  • 10g Elderflower
  • 2 tbs lemon juice (or 1/2 fresh lemon juice)
Instructions
In the Thermomix
  1. Put the jam sugar in the bowl and turbo two or three times to make it finer.
  2. Add the strawberries and elderflowers, if using, and mix Speed 4/10 Seconds
  3. Add the lemon juice.
  4. Boil Veroma/ Spoon Speed/18 Minutes
  5. Pour into sterilized jars and seal.

 

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Flourless Grain-Free Dairy Free Almond Lemon Drizzle

Grain Free Dairy Free Almond Lemon DrizzleSince my gall bladder problems started, I’ve been focusing a lot on grain free recipes, but that means I really miss things like cake. Fortunately almond flour is easy to come by – I have a Thermomix, so I make it from whole almonds – and it’s good for gall bladder health too.

There’s a fair bit of sugar in this one. I want to try it with Rapadura, but my husband doesn’t like Rapadura so I don’t want to try it on a cake he has to eat.

I made these in a brownie pan, which I use for a lot of our snacks because they are then cut into squares and the children recognise them as snacktime treats. You can of course use a round pan or anything you fancy.

Also, I pour the drizzle over the hot cake so it will sink in. If you like it to look drizzled, you can wait till the cake is cool. 

Flourless Grain-Free Almond Lemon Drizzle
Recipe Type: Desert, Snack
Cuisine: Free From, Gluten Free
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 20
Ingredients
  • 1/4 teaspoon ground cardamom/5 cardamom pods
  • 1 1/2 cup (170 g) almonds or almond flour
  • 4 room temperature eggs, separated
  • 1/2 cup (100g) white sugar
  • 1 lemon’s zest
  • 1 teaspoon baking powder
  • 1 teaspoon white or cider vinegar
  • Pinch of salt
  • 50g Powdered sugar
  • Juice of 1 lemon
Instructions
Thermomix Instructions
  1. If you are using cardamom pods, put them in the Thermomix on reverse/speed 5/ 10 seconds. Remove the husks from the bowl, add the almonds. Speed 8/10 – 20 seconds to make almond flour.
  2. If you have a second bowl, now’s the time to use it. Otherwise pour the flour out and add clean the bowl thoroughly.
  3. Separate the egg whites and yolks.
  4. Add the whites to the Thermomix bowl. Put the butterfly in, and whisk at speed 2 for 15 seconds, then go up to speed 4 and whisk until they start to look firm (around 2 minutes)
  5. Meanwhile, add half the sugar to the egg yolks along with the lemon zest.
  6. Returning to the egg whites, when they form peaks, add a pinch of salt, and the vinegar. This will help the egg whites keep their form. Add the other half of the sugar gradually – over about 20 seconds. This whole egg white process shouldn’t take more than 3 minutes.
  7. Now for some manual work. You could do this in the Thermomix, but I love watching the transformation of the ‘flour’.
  8. Mix the egg yolk mixture into the almond mixture. It’ll be quite pasty and hard to work with.
  9. Add two dollops of the egg white in the mixture, and stir. Then add two more and stir again. As you stir the whole mixture will become amazingly light and fluffy. Keep adding egg white till it’s all mixed in.
  10. Transfer to your baking pan and put in the oven for 35 minutes.
  11. When there are 5 minutes left on the clock, cut your lemon in half and extract all the juice. Add the icing sugar and make a runny paste. When the lemon cake comes out of the oven, pour the sugary juice over it and leave to cool before tipping out the cake.
Regular Instructions
  1. If you are using cardamom pods, crack them open and remove the cardamom seeds. Crush them between two spoons or with a rolling pin (or use the ground cardamom spice!).
  2. Add to the almond flour.
  3. Separate the egg whites and yolks.
  4. Using an electric mixer, whip the egg whites until they start to look firm.
  5. Returning to the egg whites, when they form peaks, add a pinch of salt, and the vinegar. This will help the egg whites keep their form. Add half of the sugar gradually – over about 20 seconds.
  6. Add the other half of the sugar to the egg yolks along with the lemon zest.
  7. Mix the egg yolk mixture into the almond mixture. It’ll be quite pasty and hard to work with.
  8. Add two dollops of the egg white in the mixture, and stir. Then add two more and stir again. As you stir the whole mixture will become amazingly light and fluffy. Keep adding egg white till it’s all mixed in.
  9. Transfer to your baking pan and put in the oven for 35 minutes.
  10. When there are 5 minutes left on the clock, cut your lemon in half and extract all the juice. Add the icing sugar and make a runny paste. When the lemon cake comes out of the oven, pour the sugary juice over it and leave to cool before tipping out the cake.

 

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Grain-Free Gluten Free Almond & Black Onion Seed Crackers

Black Onion Crackers

These are such lovely crackers. You can vary the flavour to suite your tastes and the dip you’re using. This one as written is exquisite with Wild Garlic Dip. 

Keep them in the freezer and use as required, or keep them in an airtight container and use in a day or two.  You’ll find them very filling and absolutely delicious and nutritious.

 

Grain-Free Crackers
Recipe Type: Appetizer, Snack
Cuisine: Grain Free, Gluten Free
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 30
The beauty of these crackers is that by changing the black onion seed and oregano, you can make pretty much any flavour cracker – olive, rosemary and thyme, or cheese, just to name a few.
Ingredients
  • (300g) 2 cups almond flour
  • 1 tsp black onion seed, onion powder or other preferred seasoning
  • 1/2tsp oregano
  • 1/2tp sea salt
  • 1 tbs olive oil
  • 1 large egg
  • 1 tsp filter water
Instructions
Thermomix Instructions
  1. Preheat the oven to 180C
  2. Put the almonds in the Thermomix Speed 10/ 10 seconds – you want flour, not butter!
  3. Add the black onion seeds, oregano and sea salt, mix Speed 4 / 5 seconds
  4. Add the oil, egg and water, and blend till all mixed (speed 4/ 10 seconds)
  5. Put the dough onto the baking try it’ll go into the oven on.
  6. The dough is quite sticky, so if you can, roll it out between two sheets of baking paper, or flatten by hand.
  7. Cut the flattened dough into squares and place in the oven.
  8. Bake for 10 – 15 minutes, watching from about 10 minutes till the edges start going brown.
  9. Turn off the oven, and leave the door open, but leave the crackers to crisp up.
  10. Leave them on the tray for another half hour to cool down.
  11. Store in an airtight container. Can also be frozen,
Regular Instructions
  1. Preheat the oven to 180C
  2. Add Almond flour, black onion seeds, oregano and sea salt in a bowl, and mix.
  3. Add the oil, egg and water, and stir till well mixed.
  4. Put the dough onto the baking try it’ll go into the oven on.
  5. The dough is quite sticky, so if you can, roll it out between two sheets of baking paper, or flatten by hand.
  6. Cut the flattened dough into squares and place in the oven.
  7. Bake for 10 – 15 minutes, watching from about 10 minutes till the edges start going brown.
  8. Turn off the oven, and leave the door open, but leave the crackers to crisp up.
  9. Leave them on the tray for another half hour to cool down.
  10. Store in an airtight container. Can also be frozen,

 

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Wild Garlic And Cashew Dip

Wild Garlic DipWild garlic fills my head with romantic images of rolling hills, blue skies and sparkling oceans  – probably because of the two places I’ve found it growing in the wild. It’s a beautiful herb or plant or whatever it is. It is pungent, and fills the air with the smell of delicious food, but sweet… it’s hard to explain – a non-offensive garlic. Truly beautiful.

The flower itself is a pretty white, delicate little thing, hard to miss, and it brightens my day whenever I see it. You can eat the leaves as is – they are delicious with deli meats on fresh bread, and you can also add a bit more oil and turn it into a pesto for pasta, or even in omelettes or scones.

I hope you enjoy this beautiful plant as much as I do!

Wild Garlic And Cashew Dip
Recipe Type: Dip
Cuisine: Foraged
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 2
I love wild garlic. It’s a plant that actually excites me, and I’ve only seen it in the wild in Somerset and on the Isle of Wight. I’m sure it grows in other places – I know it does, since I transplanted some into my back yard! This dip takes less than a minute to prepare once you have your ingredients together. Eat it with crackers, or, ahem… just eat it!
Ingredients
  • 10g Wild Garlic & Flowers
  • 40g Cashew
  • 30g Hard Cheese
  • 20g Olive Oil
  • Salt and Pepper to taste
Instructions
  1. Add the wild garlic, cashew, cheese and olive oil to your food processor.
  2. Blend until it’s the consistency you like. Blitz for 15 – 30 seconds depending on your preferred consistency. (Thermomix: Speed 4/ 20 – 30 Seconds)
  3. Season with salt and pepper
  4. Decorate with Ransom Flowers

 

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Ginger, Garlic, Lemongrass and Pecorino Stuffed Mushrooms

Mushrooms, Ginger, Garlic, Lemongrass, PicorinoI’ve been having major problems with my gall bladder recently, which is why these pages have been a little like tumbleweed, with nothing going on – I haven’t been able to eat much of anything, so I haven’t really been cooking.

Now that I’m able to eat again, I’ve been trying to focus a lot of my eating energy on gallbladder-friendly and cleansing foods, including a lot of ginger, garlic and lemongrass.

One thing I’m really missing at the moment is a good bit of meat though – so I decided a good meaty mushroom would have to do. Cheese is really high in fat, which with having to avoid animal fats at the moment is another thing I miss, but I decided to top these with Picorino cheese – less than half the fat of cheddar, a strong taste like Parmesan, but slightly more melty.

Garlic, Ginger, Lemongrass and Pecorino Stuffed Mushrooms
Recipe Type: Gallbladder Friendly
Cuisine: Vegetarian
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 1
The amounts for ginger, garlic and lemongrass here are suggestions. Add more or less as you prefer. I like them as strong flavours especially as part of a cleanse.
Ingredients
  • 2cm ginger
  • 2 peeled cloves garlic
  • 1 stem lemongrass
  • 5g olive oil
  • 35g Pecorino or other hard cheese
  • 2 large Portobello mushrooms
Instructions
In the Thermomix:
  1. Put the grill on in your oven.
  2. Place ginger, garlic and lemongrass in the Thermomix and whizz for 15 seconds on speed 8.
  3. Scrape down the sides, drop 5g olive oil through the lid, and cook 4 min/ 100C
  4. Add the cheese, 7 secs/speed 10
  5. Scoop half the mixture into one mushroom, then the rest into the other
  6. Place in the oven for 15 minutes, but watch from 10 minutes so that the cheese doesn’t burn.
  7. Your mushroom should still be firm and meaty but soft and juicy enough to eat.
Regular way:
  1. Put the grill on in your oven
  2. Place ginger, garlic and lemongrass in a blender or chop finely
  3. Add olive oil and cheese, grated or blended too.
  4. Scoop half the mixture into one mushroom, then the rest into the other
  5. Place in the oven for 15 minutes, but watch from 10 minutes so that the cheese doesn’t burn.
  6. Your mushroom should still be firm and meaty but soft and juicy enough to eat.

I hope you like it!