juhtúróval töltött gomba

16 közepes-nagy gombafej
25 dkg juhtúró
1 fej hagyma aprítva (vagy pár szál újhagyma)
kakukkfű, bors

A gombákat megmossuk ha kell, tönkjét eltávolítjuk és aprítjuk.
A gombafejeket 170 fokos légkeveréses sütőben 10-15 perc alatt elősütjük.

A hagymát olajon üvegesre pároljuk, hozzátesszük a gombát és megpirítjuk. Ha kész, fűszerezzük, hozzákeverjük a juhtúrót. A masszával megtöltjük a gombafejeket, szórhatunk rá esetleg kis sajtot, és 15 20 percre visszakerül a sütőbe (illetve amíg megpirul, ez sütőfüggő is).

A tisztességes juhtúró miatt elég karakteres étel, szóval nálunk rizs készül mellé.
Tartárral nagyon finom, amibe én kevés aprított kapribogyót is teszek.

Ez így 3-4 adag, én 4 gombát szeretek egyszerre enni, párom 6ot is simán.

ötlet:
http://www.nosalty.hu/recept/juhturoval-toltott-gomba-audrey-konyhajabol

granola

I make granola a lot, it is my to-go breakfast which I can have in the office with a small cup of yogurt.
I tried a different granola this time (my foolproof recipe is this one: http://www.bbcgoodfood.com/recipes/1590/goodforyou-granola).
This new recipe is quite similar (the base was this one: http://www.mynewroots.org/site/2011/12/simple-gourmet-granola-mnr-healthy-holiday-gift-guide-2/), a bit more healthy which is a plus, and more like a base. All in all I liked it, but my other one is a bit more interesting. I'll keep experimenting with this healthy one as I like the idea. Also, My New Roots is a great blog, reeeeeeally inspiring, but you sure don't need me to tell this to you.

That's how I made it this time:
400g oats
150g almonds
20g coconut flakes (I ran out of coconut flakes, I've added 2 handfuls of coconut chips to make up for this, but it's not the same)
20g flax seeds
120g walnuts
150g dried fruits (120g figs + 30g strawberries chopped)

I've baked this batch for about an hour in 190C (170 fan). I've divided it in 2, but it was still too much I think. It wasn't crispy enough, but I didn't have more time to experiment. Next time I'd try with half the amount (still divided).

It's a bit dull, too, for my taste, but I'm not sure what can be the problem. Maybe I miss the complexity of the maple syrup, or a little more honey or dried fruit.. or the coconut flakes. The coconut oil is a nice addition which I will keep for sure.

Rosemary chicken with tomato sauce

http://www.bbcgoodfood.com/recipes/8159/rosemary-chicken-with-tomato-sauce

Did a double batch, it is crazy good.
Will try with fresh tomatoes & rosemary in summer (did it with canned + dried rosemary this time).

Recipe copied below.

Ingredients

• 1 tbsp olive oil
• 8 boneless, skinless chicken thighs
• 1 rosemary sprig, leaves finely chopped
• 1 red onion, finely sliced
• 3 garlic cloves, sliced
• 2 anchovy fillets, chopped
• 400g can chopped tomatoes
• 1 tbsp capers, drained
• 75ml red wine (optional)

Method

1. Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.
2. In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.

Recipe from Good Food magazine, November 2008

• Tip

  Make it with tuna

  ITALIAN TUNA SPAGHETTI Low fat Boil 400g spaghetti. Soften the onion, rosemary, garlic and anchovies in the oil for a few mins. Pour in the tomatoes and capers with the wine, if using, and simmer for 5 mins. Drain a 200g can yellowfin tuna and flake into the sauce. Warm through for a few mins, stirring, then toss with the drained spaghetti and serve with garlic bread.