cream Archives

Afternoon tea

Mushroom tartlets

30 minutes

Brownie recipes

The fudgiest brownies

30 minutes

Brinjal recipes

Brinjal-and-tomato tart with rocket

50 minutes

Afternoon tea

Ginger, caramel and meringue trifles with whisky sugar crumble

45 minutes

Afternoon tea

Vanilla custard slice with lime drizzle

50 minutes

Christmas recipes

Pear and celeriac in horseradish cream

40 minutes

Asparagus recipes

Asparagus gratin with spiced Grana Padano white sauce

15 minutes

Ice cream

Florentine and brown butter ice-cream sandwiches

15 minutes

Breakfast recipes

Ham-and-cheese omelette roll

10 minutes

Creamy mushrooms and spinach on toast

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 x 400 g punnet brown mushrooms
50 g butter
½ cup cream
2 cloves garlic, crushed
sea salt and freshly ground black pepper, to taste
4 slices Woolworths low-GI seed bread
100 g baby spinach, blanched

Method

Tear the mushrooms into chunks.

Fry in the butter on all sides until tender. Add the cream and garlic and cook until reduced and thickened. Season to taste.

To serve, toast the bread and butter each slice. Top with the spinach and mushrooms.

Cook's note: I enjoy this recipe as a simple and satisfying, low-effort midweek supper. The creamy mushrooms and seed bread combo is nice and filling – no feelings of deprivation here.

Browse more toast recipes here.

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Beer-box (braai) platter

Rum-and-raisin rusks

Mushroom tartlets

The fudgiest brownies

Brinjal-and-tomato tart with rocket

Ginger, caramel and meringue trifles with whisky sugar crumble

Vanilla custard slice with lime drizzle

Pear and celeriac in horseradish cream

Asparagus gratin with spiced Grana Padano white sauce

Florentine and brown butter ice-cream sandwiches

Ham-and-cheese omelette roll

Peppermint Crisp pancake stack

French toast with pecan chunks

Creamy mushrooms and spinach on toast

Creamy mushrooms and spinach on toast

Ingredients

Method