mushrooms

This is what it looks like when I throw you a birthday lunch.

We had non-traditional bruschetta made with toasted french bread-stick with pesto, sauteed mushrooms, and shaved parmesan cheese (top right). Prosciutto ham and Old Amsterdam cheese sandwiches on heavy Dutch brown bread (top left). Mini bacon and brie frittatas (bottom centre). And double chocolate cupcake/muffins (centre top).

We began with T2 Blue Mountain, before moving on the T2 Very Berry for dessert!

Delicious! Even if I do say so myself! And even if I did set off the smoke detector at one point …

Also, I’ve asked to join an expats blog community to share my experiences with a wider audience. They have a wonderful network of writers and I can’t wait to be able to contribute my own little slice of the world!

I’ll update with a link shortly if I get in!

3 leeks
1 packet of smoked salmon
1 punnet of mushrooms
1 bundle of asparagus
1 tub of crumbled fetta
10 eggs
some parmesan

finely cut up your leeks and fry for a few minutes in the pan. Then cover and cook for a further 5 minutes or until soft and reduced in size.

Then forget to take photos as you add the smoked salmon pieces, mushrooms and asparagus. Cook until tender.

While this is cooking whisk your eggs with pepper and salt and the fetta.

Add the egg mixture to the pan, pulling it away from the sides as it cooks until it begins to solidify all over.

Coat in parmesan as desired then put in the over at 180-200C for 15-20 minutes until golden brown and cooked through.

Remove from oven and pan, then consume with s side of salad.

Damn this was tasty!

Lunch

Salmon Frittata

mushrooms

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