Mixed Olives and Feta Cheese

 The local co-op supplies lots of varieties of cheese, but not Feta. But they do supply olive and feta salads, which is the basis of this delicious meal. Added to a baby leaf salad mix of four different colours of lettuce, button mushrooms, and halved baby plum tomatoes. Dressed in freshly ground black pepper.

Chorizo Regio Sausage, with Potatoes

Chorizo Regio with boiled potatoes and fried mixed vegetables. Dressed in some freshly ground black pepper.  

Lamb Meatloaf in Chilli Sauce

A meatloaf made with minced lamb with 20% fat, so no oil was added to the bread tin in which I cooked the meatloaf. The vegetables were diced (Polish red pepper, Purple Onion) and added to a pyrex bowl along with half a cup of oats, and a third of a cup of Khorasan wheat. Mixed together by hand (about ten minutes work), and then forked into the bread tin, and levelled. Cooked for about half an hour at a medium to high heat (watch carefully by eye).

Served with chopped spinach and spring onions, and lightly fried button mushrooms. The chilli sauce for the meatloaf was cooked with chilli, garlic and tomato puree.
 

Spicy Beef and Mushroom Stew,

 Minced beef (ground beef) browned for about twenty five minutes, before water and beef stock was added. Plus diced purple onion, haricot beans (pre-soaked), button mushrooms, Madras curry powder, tomato puree, and red chilli. 

Served with pre-prepared potato.

Smoked Bacon, Baby Plum Tomato, and Spring Onion Breakfast

Great breakfast, which is simple to prepare. Baby plum tomatoes, diced into three pieces, halved button mushrooms,and spring onion, cooked slowly in a skillet for 25 minutes in some sunflower oil. Stirred frequently. 

The cured and smoked bacon was also cooked slowly, but in another smaller pan, until it was on the edge of being crispy. 

The chipped potatoes were parboiled for ten minutes, and then grilled in the oven with a little sunflower oil until browned (turn once). Watch progress by eye. Served with tomato ketchup. 

 

Chipolata Sausage, with Button Mushrooms in a Ham Gravy

A simple dish of fried pork chipolata sausages, in a ham gravy with halved button mushrooms. Served with steamed brocolli spears and flat cut potatoes.

The sausages were cooked slowly for about twenty minutes and regularly turned. The button mushrooms were added during the final ten minutes. I made the gravy with ham stock, and a dessert spoonful of Bisto gravy granules. Simmered under glass for a further fifteen minutes.

The potatoes were boiled for twenty minutes under glass, and the brocolli spears were steamed for eight minutes.

Dress with black pepper before serving.

Sweet and Sour Chicken with Fried Rice

Chicken pieces in a sweet and sour sauce, with added dried red chilli, bamboo shoots, diced onion, sweetcorn, and diced button mushrooms.

Cooked for half an hour under glass, with some vegetable stock.

Served with fried basmati rice. Dress with some dark soy sauce.

Want to make your own sweet and sour sauce? It is pretty straightforward, and is describe here.

Button Mushroom Omelette

A fairly simple omelette with sliced button mushrooms, diced spring onion, and diced basil leaves. Cooked in a knob of butter.

The spring onion was cooked first in the butter, followed by the button mushrooms, sliced into three. Then the basil leaves. Cooked at high heat. then turned down. No more than ten minutes. Just enough to allow the mushrooms to brown a little.

Beat three small eggs together in a bowl. Add salt (a large pinch). Add to the omelette pan at a high heat, then turn the temperature down.

Cook for five minutes under glass. Turn the omelette, and cook at a low heat for another four or five minutes, also under glass.

Serve with a slice of potato bread, grilled in a toaster, and a couple of squeezes of German or American Mustard . In this case I used French's yellow mustard. Delicious!